• 한국조리학회지
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• 제5권2호
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• 한국식품조리과학회지
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• 제33권2호
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• pp.228-236
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• 2017

Purpose: This study investigated beef restaurant's selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer's involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.

• 한국조리학회지
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• 제17권5호
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• pp.139-153
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• 2011

본 연구는 호텔기업의 브랜드 증거가 전환과 관계성과에 대한 인과관계를 파악하여 차별화되고 경쟁력 있는 유용한 정보를 제공하고자 하였다. 표본의 단위는 서울지역의 브랜드 증거를 전환한 호텔고객들이 조사에 참여하였으며, 2011년 6월 10일부터 2011년 7월 20일까지 총 500부를 배포하고 이중 408부에 대하여 SPSS 18.0과 AMOS 18.0을 이용하여 요인분석과 신뢰성 검증을 실시하고, 제시된 연구가설을 검증하기 위해서 공분산구조분석을 실시하였다. 분석결과 종사자서비스는 전환장벽과 전환비용에 유의한 영향을 미치는 것으로 나타났으며, 브랜드 네임은 전환장벽과 전환비용에, 이미지 일치성은 전환장벽과 전환비용, 대안매력에 유의한 결과를 보이는 것으로 나타났다. 그리고 지각된 가격은 전환장벽에 유의한 영향을 미치는 것으로 나타났다. 둘째, 전환장벽, 전환비용, 대안매력은 관계성과 즉, 전환의도와 비재무적성과에 유의한 영향을 미치는 것으로 나타났다. 셋째, 종사자서비스, 브랜드 네임, 이미지일치성은 전환의도 및 비재무적성과에 유의한 결과를 보이고 있는 것으로 밝혀졌다.

• 동아시아식생활학회지
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• 제19권5호
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• pp.812-818
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• 2009

The aim of this study was to identify relationships among the physical environments, perceived crowding of food courts, the influences of the perceived crowding on customers' emotion and behavior intentions to determine more desirable services and physical environments for the customers in order for the food courts to be more competitiveness. This study used a total 335 questionnaires out of 400 ones for statistical analyses. For the analyses in this study, the SPSS program was used to analyze the Cronbach $\alpha$ and factor analysis. In addition structural equation modeling analysis was used to analyze correlations and grade of effectiveness of variables proposed in the research hypothesis utilizing Window AMOS 5.0. This study found that design and people were affected by the perceived crowding among 3 physical factors, and the people were most effect relatively affected by perceived crowding. Also, the perceived crowding had an effect on positive and negative emotion, and then both of positive and negative emotion were affected to the customers' behavior intentions. As a result, this study demonstrates that as a customers' perceived crowding in a food court increases, the centralization of customers causes a further increase in the perceived crowding in a food court. Therefore this work provides an opportunity for managers in the foodservice industry. To accomplish this, appropriate crowding control will be necessary, and they should make customers feel less crowded, which in turn, will make customers make a positive emotion towards food courts. Based on the results of, if the appropriate measures are taken to control crowds, customers will have propose positive behavior intentions such as, an intention to revisit, staying for more time, and positive recommendation.

• 아동학회지
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• 제2권
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• pp.83-103
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• 1981

1. Outline of the Study A boom of baby hotels is taking place in Japan. Baby hotel means day care centers that renders services day and night for babies of working mothers. These baby hotels are thriving because many mothers welcome the system because of their needs. However, accidents occurred in a row recently and therefore baby hotel has suddenly become a social issue. According to the ministry of health welfare, there are 587 baby hotels in Japan accommodating about 10,000 children and they are mostly located around amusement centers. The reasons that these baby hotels thrive in spite of the fact that there are 22,000 day care centers in Japan are : (1) shortage of day care centers compared to the needs (2) most centers do not take in babies below 1 year. This study aims to describe the present status of the baby hotels and the background of the phenomena that made it possible for them to thrive with no permission from the government. This study mostly deals with the phenomena in Tokyo. 2. Day Care Policy in Japan and the Problems of Baby Hotels The present review deals with the problems from the following 6 dementions. (1) the shortage of day care centers (2) inadequate system for the care of babies (3) inadequate daily hours of day care centers (4) Unflexable enrollment system of day care centers (5) imperfect enfollment process & guidelines (6) lack of alternative institutions 3. Result The Ministry of Health & Welfare affered the following ways to cape with the problems of baby hotels : (1) restraint of the baby hotels (2) utilization of existing day care centers for the care of babies. In my opinion, these suggestions seem too superficial in solving the problems. I would rather suggest that the Japanese government review the whole system of child welfare administration. The Child welfare Law of Japan made a clear statement in its article 24 that, "if day care centers are not available, alternative institution for proper care of children must be sought for." My suggestions for the alternative care are : (1) public nursing rooms (2) family day care (3) extention of kindergarten hours (4) foster family care.

• 대한영양사협회학술지
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• 제20권1호
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• 품질경영학회지
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• 제37권1호
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• pp.20-28
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• 2009

This study was designed to examine the existing studies on Balanced Score Card(BSC) which is being spot-lighted as the performance system in hotel industries. In addition, this study also examines the effects of BSC on service qualities when applied in service industries. Services business have different features from other manufacturing industries and also highly value the importance of service quality as a factor which can directly affect the performance in service industries. Therefore, the performance system measuring service Qualify need to be developed in terms of BSC. This study is to prove the need of strategic approach to achieve improvements in service quality using BSC. For this study, Statistical similarities were used to prove the interrelationship between service quality and four factor in BSC. However, there was a limit on the statistical and study model. To overcome the problems, more related studies need to be followed up for a general use.

• 유통과학연구
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• 제14권7호
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• pp.33-44
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• 2016

Purpose - This study aims to provide domestic franchise coffee shops with useful information by analyzing the impact of servicescape and the ability to provide service on the customer satisfaction and loyalty in franchise coffee shops in Seoul. Research, data, and Methodology - The data were collected for a month from 1^st in February, 2016 through judgement sampling. Then, the available collected data were analyzed with SPSS 19.0 package. Results - The results from this study are as follows. First, the servicescape factors, which have impact on a franchise coffee shop's customer satisfaction, are determined to be interior, cleanliness and coziness. Next, the ability to provide service affects customer satisfaction. Third, servicescape factors have impacts on customer satisfaction. Also, the service from a coffee shop affects customer loyalty. Therefore, a customer's satisfaction through services of a coffee shop has an impact on customer loyalty. Conclusions - It is important to have not only the ability to provide service but also servicescape factors, such as interior, cleanliness and coziness in order to be distinct from other competitors. These difference might create customer satisfaction and retention which will bring profits.

• 산경연구논집
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• 제10권11호
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• pp.7-13
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• 2019

Purpose: In the past, the South Korean government made various efforts to attract Chinese tourists, resulting in gradually more inbound tourists. In 2016, the number of Chinese tourists to South Korea peaked at 8.06 million and became the top source market. Nevertheless, increasing numbers of consumers choose to adopt the mobile payment tool instead of cash and credit cards in modern times with developed IT services. Research design, data, and methodology: IBM SPSS AMOS 23.0 and IBM Statistics 23.0 were used to analyze the data, which was collected from hotel employees in China from March 25 to May 10. Results: First, Interactivity, security, convenience, local information supply and user interface had positive effects on satisfaction and reliability. Second, it was believed that the convenience of Alipay played a positive role in increasing reliability and satisfaction through verification. Third, the role of use rate was found to be important in the development of Alipay functions. Conclusions: Based on the result, an analysis on the development of the Alipay market and the use of Alipay in South Korea is warranted. Furthermore, this paper will serve as a basis for flexible strategic plans for the development of Alipay and SMEs in South Korea.

• 디지털융복합연구
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• 제11권8호
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• pp.367-373
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• 2013

모바일SNS 소통의 새로운 패러다임으로 자리 잡아가고 있다. 최근, 모바일 환경에서 클라이언트 어플리케이션을 이용하여 서버와 통신을 한다. TALK나 PUSH는 메시지나 데이터 소켓을 거쳐 운영체제 상에 존재하는 TCP/IP 소프트웨어를 통해 서비스를 제공하고 있다. 이렇듯 SNS와 모바일 융합은 필연적이며 SNS의 플랫폼을 통해 새로운 서비스를 구축하고 있다. 본 논문에서는 소켓방식을 이용한 위치기반 SNS을 연동하여 클라이언트간의 TALK 및 PUSH 서비스를 설계 및 구현하였다.