• The Journal of the Korea Contents Association
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• v.12 no.3
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• pp.391-400
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• 2012

The primary purpose of this paper was carried out to investigate the casual relationship between the servicescape factors and customer`s voluntary behavior, and revisit intention on the wine specific restaurant. For this purpose, a research was developed based on the relevant literature reviews. Data have been collected from 103 a real economic actors who was visited in Daejeon region and were tested by various statistical methods. The results of this empirical study was summarized as follows. The relations between the quality of servicescape of the wine specific restaurant and customer satisfaction have an effects on revisit intention significantly. As a result, a satisfied customers have more intention to revisit the wine specific restaurant. In contrast, there is no significant relationship between servicesacpe and revisit intention in the wine specific restaurant. Therefore, restaurants were required to provide to suitable servicescape by suggesting customer`s revisit inducement strategy. This study of servicescape and customer satisfaction in the wine specific restaurant can provide useful information to growing the wine market and wine specific restaurant specifically.

• International Journal of Contents
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• v.9 no.1
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• pp.71-80
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• 2013

The golf industry has become the center of attention for recreational activities in the participant sport market; however, there has been little effort made to understand golf consumer and their consumption behavior using the concept of 'recreational specialization' which segments the golfers based on level of specialization in golf. The purpose of this study was to explore the differences in the relationships among perceived service quality, price of playing golf, overall customer satisfaction with the course, and a player's intention to revisit the same golf course based on the magnitude of recreation specialization in golf. Four public and two private golf courses from the southeastern state of the United States were randomly chosen from a list in a golf magazine. The 365 surveys among 417 participants were ultimately analyzed. Multiple group analysis was conducted in order to investigate differences in relationships among service quality, price, customer satisfaction, and revisit intentions between groups based on the level of recreation specialization. The key findings were 1) for more specialized golfers, satisfaction with price did not affect overall customer satisfaction or revisit intention, however, service quality significantly influenced both overall customer satisfaction and revisit intention, 2) for less specialized golfers, satisfaction with price significantly influenced overall customer satisfaction but did not affect revisit intention. Knowledge about which the determinants of satisfaction are different between more and less specialized golfers could provide a better understanding of how different marketing strategies should be implemented for different specialized levels of golfers.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2008.10b
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• pp.199-206
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• 2008

This paper aimed to exam relationship of lohas image, costomer satisfaction, switching barrier, revisit intention to fast food store. To accomplish this purpose, this study examined previous studies and summarized. 400 questionaries were distributed to the people living in Daegu/Gyeong-Buk. 381 questionaries were obtained and 331 data were analyzed by frequencies, correlation, multiple regression. The results of this study are as follows; First, it is shown that lohas image have a positive influence on the customer satisfaction(p<0.01). Second, it is shown that lohas image have a positive influence on the switching barrier(p<0.01). Third, it is shown that customer satisfaction have a negative influence on the switching barrier(p<0.57). Fourth, it is shown that lohas image have a positive influence on 1he revisit intention(p<0.05). Fifth, it is shown that customer satisfaction have a positive influence on 1he revisit intention(p<0.01). Sixth, it is shown that switching barrier have a positive influence on 1he revisit intention(p<0.01). This study, however, have limitation in obtained sample and area. The future study should consider these limitation to improve model applicability in practice.

• Journal of Distribution Science
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• v.18 no.12
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.100-114
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• 2014

This study aims to analyze customer satisfaction, revisit intention, and recommendation intention of food styling of Korean fusion cuisine in order to establish the development of food styling of Korean fusion cuisine and to develop the marketing strategies for food styling of Korean fusion cuisine. A survey was conducted in Korean fusion restaurants during the month of August 2013. A valid sample of 150 questionnaire sheets returned were analyzed using SPSS version 21.0. Results of this study showed that food styling of Korean fusion cuisine influenced customer satisfaction, revisit intention, and recommendation intention. Food styling factors such as food and plate, linen and centerpiece, cutlery, and, glassware influenced customer satisfaction, revisit intention, and, recommendation intention. This study suggests to develop a scheme for modern food styling for the globalization of Korean cuisine.

• Journal of Korean Society for Quality Management
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• v.51 no.4
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• pp.589-606
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• 2023

Purpose: This study investigates the effects of scuba diving resort service quality on customer satisfaction and revisit intention, considering the moderating effects of perceived risk by scuba divers such as individual, social, and physical risks. Methods: This study surveyed scuba divers using scuba diving resorts in South Korea. The data were analyzed using multi-regression and hierarchical regression analysis. Results: The results of this study are as follows; all five service quality dimensions (tangibles, reliability, responsiveness, assurance, and empathy) significantly affected customer satisfaction and customer satisfaction also affected revisit intention. However, no moderating effect by perceived risk were observed between customer satisfaction and revisit intention. The cause of these results is believed to be the nature of scuba diving as a adventure sport. Conclusion: These results implies that scuba divers' purchase action can be different from the general service users from the perspective of perceived risk. Considering the uniqueness of adventure sports of scuba diving, the managers of scuba diving resorts need to act actively paying attention to all dimensions of service quality, and customer satisfaction.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.329-339
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• 2011

The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer's perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.

• Journal of Digital Convergence
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• v.6 no.1
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• pp.75-82
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• 2008

This paper is aimed to exam factors in the perceived service quality of web portal site and to analyze their effects on customer satisfaction. And this paper analysis satisfaction effects on revisit intention. To accomplish this purpose, this study examined previous studies and summarized core factors of service quality. Form literature survey, we drawn core factors. They are convenience, technologies, valuable of contents and service, communication, positioning. These core factors will affect on customer trust, satisfaction and satisfaction will affect on revisit intention. This study examined previous studies and summarized core factor in perceived service quality of web portal site. Fourteenth hypothesis were developed. Data for empirical testing were collected through survey to portal sites user. The results of this study are as follows; First, we find that service, communication and positioning have positive influence on the trust. Second, convenience, valuable of contents and postioning factors have a positive influence on the satisfaction. Third, it is shown that satisfaction have a positive influence on the revisit intention.

• Journal of Korean Society for Quality Management
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• v.40 no.2
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• pp.145-155
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• 2012

The purpose of this study is to suggest the direction of improving service quality in the defense logistics support. For this, this study compares and analyzes the perceived service quality between customer(using unit) and defense logistics support unit by using SERVPERF model. Supply, military meals, and maintenance are carrying out the mission as core function of defense logistics support and also encounter with customer. In this empirical analysis, the service quality is composed of four factors, and there are significant difference in perception level of service quality between them. Also, the relationship between factors of service quality and revisit intention shows significant difference statistically, and the customer orientation and responsiveness are key affecting factors on revisit intention.