• Culinary science and hospitality research
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• v.15 no.2
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• pp.136-149
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• 2009

The purpose of this paper is to explore the types of failed service and its effect on customer's negative emotions in the restaurant business and their influence on customer's behavior. The study examines the restaurant attributes of failed service in order to determine which variables have the greatest impact on customer's negative emotions and behaviors. To accomplish the purpose of this study, a casual model is developed - which analyzes the main antecedents, moderators and consequences of failed service in the restaurant business. The findings of this study are as follows. 4 types of failed services are found: lack of tangibles, doubt of reliability, unresponsiveness, no expressed empathy. They have an effect on customer's negative emotions(regret and disappointment). And the customer's negative emotions brings out negative behaviors(bad actions, switching brand, protest, negative word of mouth). Customer's regret causes bad actions and switching brand, and customer's disappointment caused switching brand and bad information by word of mouth.

• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1493-1501
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• 2021

The purpose of this study is to investigate the effect of emotional dissonance and service sabotage on skin experts who have experienced inappropriate customer behavior. To achieve the purpose of the study. 383 skin experts in Seoul and Gyeonggi-do were selected as the subjects of the study. As for the analysis method, frequency analysis, factor analysis, reliability analysis, correlation analysis, and multiple regression analysis were performed, and the following research results were derived through such research procedures. Inappropriate customer behavior showed a positive (+) correlation with emotional dissonance, and emotional suppression of emotional dissonance affects service sabotage.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.4
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• pp.465-473
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• 2021

This research is motivated by the concept of online banking or Internet banking where consumers aren't required to visit a bank branch to complete most of their basic banking transactions. They can do all of this at their own convenience, wherever they want. This research aims to find out the role of e-satisfaction in mediating the influence of e-service quality on the e-loyalty of the customer of a private bank in Indonesia. The method of data collection in this research is by using probability sampling with the simple purposive sampling technique. Data that is collected from 205 respondents is the data that meet the criteria, which are the respondent needs to be a bank customer and must have an Internet banking account. The analysis method that is used is regression analysis through the SEM method with the aid of SmartPLS 3.0 software to test the significance of e-satisfaction role in mediating the relationship between e-service quality and e-loyalty. The research result shows that e-service quality has a significant positive influence on e-satisfaction; e-satisfaction has a significant positive influence on e-loyalty, e-service has a significant positive influence on e-loyalty, and e-satisfaction significantly mediate the influence of e-service quality towards e-loyalty.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.578-588
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• 2010

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

• Smart Media Journal
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• v.6 no.1
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• pp.39-46
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• 2017

The internet has become an important part of the many aspects of people's daily lives such as work, study, entertainment and in form of electronic commerce, shopping. Electronic commerce is growing rapidly in Kenya. There are many successful business-to-business, business-to-customer and customer-to-customer online shopping companies in Kenya. As a consequence, competition between vendors is intense and, therefore, mitigating the negative effects of high product uncertainty is necessary requirement as it remains a biggest hindrance for success of the online shopping. The purpose of this research is to investigate how online product description, third party product assurance, customer service and website design mitigate the negative impact of high product uncertainty. A questionnaire with 28 items is designed to collect data from online customers. Using multiple regression analysis, the relationship between dependent variable (product uncertainty) and independent variables such as product description, third party assurance, website design and customer service is tested. The result shows that all the independent variables are negatively correlated with dependent variable, which means that product description, third party assurance, website design and customer service can be used by online vendors to lessen the problem of product uncertainty in online markets.

• Management & Information Systems Review
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• v.6
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• pp.89-115
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• 2001

Recently, administrators of Korean university are struggling to survive against rapidly changing environment. But, the customer service of university organizations are generally recognized inferior to those of business service. Thus, the measuring of service quality is the beginning of works to improve customer service in university. SERVQUAL is known the most generalized scale to measure service quality. After SERVQUAL was published as a measure of perceived service quality by PZB(1985), several arguments have been made against its validity and the other measures have been suggested by Tears(1993), Cronin and Taylor(1992). Therefore, this paper reviews about SERVQUAL controversies. Also, this paper analyzed the dimensions of service quality and its relevant concepts. For this empirical study, 288 respondents drawn from university student in Pusan area are collected and 5 hypotheses are analyzed by using regression analysis. The results of empirical study are as follows. (1) three dimensions of service quality(specialty, reliability, tangiables) are perceived from factor analysis. (2) dimensions of service quality are related to the overall service quality and customer satisfaction, especially specialty is varified as the most important dimension. (3) customer satisfaction affects repurchase intention and word-of-mouth effect positively. In conclusion, however this study have a few limitations about sampling and questionnaire, offers some strategic directions for improving the service quality of university organizations.

• Journal of Korean Society for Quality Management
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• v.27 no.4
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• pp.20-41
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• 1999

This study addresses the development of a quality measurement of information systems integration(SI) service. Several dimensions which affect on quality of systems integration service have been identified and tested. Also, a measurement tool(questionnaire) of the factors has been developed. To achieve above purpose, extensive literature review and in-depth interview with several SI managers and customers were used. We suggested the analysis framework including performance variables such as quality, customer satisfaction, intention of renewal contract, and contribution to better customer's information system and the quality factors as well. To verify the research framework, collected data from the survey was analyzed statistically. The data from 73 respondents was used for analysis. Consequently, we identified eight factors and developed a 41-item instrument with Likert 5 points to measure the quality of SI service. It was proved that the 41-item instrument suggested in this study was very useful to measure the performance of SI service such as quality and customer satisfaction. Also it was shown that the instrument measured intention of renewal contract and contribution of customer's information system well.

• Asia-Pacific Journal of Business
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• v.3 no.2
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• pp.16-22
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• 2012

Korean mobile telecommunications market is shifting from 2G to 3G service. Considering the revenue of voice-based communication has reached its maximum, 3G services can provide telecommunication companies with the opportunity to increase their revenues. As the competition in the market is becoming fierce, mobile carriers are trying to increase their profits by preventing their customers from switching to rivals. In this regard, managing customer can be a key success factor of the mobile telecommunications business by retaining existing customer. In this research, we tried to develop and test a model that aids further understanding of the determinants of continuance intention to use the current 3G service. We conducted empirical study through the analysis of 3G service users' data in Korea. The results indicated that continuance intention to use the current 3G is dependent on the customer's satisfaction with the service quality, handset, and brand image. We hope that analysis results will have significant implications in terms of both practical and theoretical aspects.

• The Journal of the Korea Contents Association
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• v.9 no.1
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• pp.428-437
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• 2009

This study was to analyze the effect of service encounter and service quality, customer satisfaction in the golf range. This subject who answered to giver questionaire was 291 persons. The result of reliability check up was here below; Chronbach' ${\alpha}=.817{\sim}.914$. To analyze materials, reliability analysis, factor analysis, correlation analysis, multiple regressions were used as statistic analysis techniques.On the basis of the results, the conclusions were as follows; Firstly, there was a significant influence between service encounter and service quality. Secondly, there was a significant influence between service encounter and customer satisfaction. Lastly, there was a significant influence between service quality and customer satisfaction.

• Journal of Korea Port Economic Association
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• v.35 no.4
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• pp.67-84
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• 2019

In order to suggest ways to enhance service competitiveness in cruise and destination, this study developed a measure of cruise tour service and analyzed the impact and relative importance on customer satisfaction. Specifically, for the service quality analysis, based on the SERVPERF model, the specialty of the industry was reflected through the arguments of tourism and transport logistics, and the three factors of cruise service quality and destination service quality were derived and utilized as measurement tools. As an analysis method, factor and reliability analysis were conducted using data collected via a survey. Next, correlation analysis was conducted to analyze the relationship between variables and regression analysis was performed to check the impact of cruise tour service quality on customer satisfaction. The study found that both cruise service attributes and destination service attributes had a positive effect on customer satisfaction and that the relative importance of service attributes was identified. Accordingly, it was found that the service quality should be formed by reflecting arguments in the tourism and transport logistics sectors and that the service should be further improved and developed according to the importance of the service attributes so as to enhance cruise tour products.