• 한국의류학회지
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• 제24권3호
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• pp.323-334
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• 2000

The purpose of this study was to develop service quality dimensions for fashion retail stores and to identify significant service quality dimensions influencing customers satisfaction for each fashion retail store. 687 young adults completed written questionnaires consisting of items related to service quality. For analysis of data, confirmatory factor analysis, one-way ANOVA, scheffe test, and stepwise regression analysis were applied. The results were as follows: 1. The service quality dimensions of fashion retail stores were tangibles, reliability, responsiveness, assurance, empathy, fashionability and variety, price, convenience, merchandise quality and credit card usability. Among those 10 main dimensions of service quality were grouped as experience attributes and search attributes. 2. In examination of the highest valuable service quality dimension based on the types of stores, imported fashion stores were evaluated the highest in terms of all factors except price, tangibles and credit card usability. 3. To predict consumer satisfaction, service quality dimensions such as reliability, responsiveness, assurance, empathy, fashionability/variety, price, convenience, merchandise quality and credit card usability should be considered.

• 한국조리학회지
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• 제20권5호
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• pp.76-83
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• 2014

This article examines the effects of education service quality of culinary education facility on the learning outcome. For this, items for figuring out the relation between education service quality and the learning outcomes has been deducted through IPA regarding education service quality. Further, the factors of education service, which is for verifying the effects of relevant experiences (culinary certificate) have been examined according to advanced studies. Self administered questionnaires have been prepared by 231 samples in total and the collected data have been analyzed through frequency, factor, reliability and regression analyzing methods by using SPSS 18.0. The results from paired t-test performed on the importance and performance of culinary education service quality indicate that expertise, level of knowledge, education method of instructor and additional convenience facilities (locker and lounge etc) are the most important factors respectively. The results from IPA analysis show that the quadrant 1 includes knowledge level, education method, kindness of instructor. The quadrant 2 contains awareness of instructor while the third one includes culinary facility, tool structure and convenience facility. In addition the quadrant 4 includes hygiene of learning place. According to the results from hypothesis test, education service quality affects learning outcome and the experience (certificate) of learner from culinary education facility results in difference in education service quality and awareness of learning outcome therefore the hypothesis is partially verified.

• Physical Therapy Rehabilitation Science
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• 제12권3호
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• pp.346-354
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• 2023

Objective: The objective of this study is to provide medical institutions with theoretical basis by analyzing the effect of service quality-related factors. It will be helpful for hospitals to enhance service quality which will be of use to attain customer satisfaction and ultimately competitive advantage. Design: An empirical study. Methods: To verify the model, I conducted a questionnaire survey analysis. Items for measurement have been extracted from several related studies on medical industry. The survey target has been set by convenience sampling method and consists of citizens reside in Seoul and Gyeonggi-do Province, and total number of 161 samples have been analyzed. To verify validity and reliability, I conducted factor analysis and reliability analysis, and for hypotheses verification, multiple regression analyses have been performed. Results: This study aims to investigate the relation between service quality factors and customer satisfaction, and also those factors and customer loyalty. Service quality factors consist of Tangibles(X1), Reliability(X2), Assurance(X3), Responsiveness(X4), and Empathy(X5). According to the results of regression analyses, X1, X2, X3, and X5 have been proved to have positive relations with customer satisfaction and loyalty, whereas hypothesis related X4 has not been supported. Finally, customer satisfaction has been founded to affects positively to customer loyalty. Conclusions: Service quality factors are significantly related to customer satisfaction and loyalty. So medical institutions should aware of this and try to enhance service quality for attaining competitive advantage.

• 한국경영과학회지
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• 제28권4호
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• pp.155-189
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• 2003

In this research, the comprehensive evaluation model of IS(information systems) for public sectors is theoretically constructed through reviewing and integrating previous IS evaluation-related research. This model is hypothesized to consist of five sectors(System Sector, User Sector, Organization and Management Sector, Resource Management Sector and Strategic Contribution Sector), ten evaluation items belonging to these five evaluation sectors, and sixty two evaluation indices for these ten evaluation items. The results of empirical analyses to test the validity of the research model show that the evaluation sectors turn out to be the same ones as proposed in the hypothetical model. The evaluation items(System Quality, Information Quality, Service Quality) in System Sector proves to be consistent with the hypothetical model. However, in case of User Sector, two evaluation items(Perceived Usefulness and User Satisfaction) which are included in the hypothetical model are found to be merged into one item(User Satisfaction). And, it is shown that four evaluation items such as the Efficiency of Internal Process, Customer Satisfaction, Organizational Innovation, and the Degree of Informatization competence improvement are included in Organization and Management Sector, differently from the research model in which the items, Organizational innovation and the Degree of Informatization competence improvement, are not divided. As a final result, sixty two evaluation indices that comprise all the evaluation items belonging to five sectors are found to be reduced to fifty seven ones through factor analyses, criterion-related validity tests and reliability analyses.

• 복식
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• 제58권9호
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• pp.99-113
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• 2008

This paper provides the foundation to settle the new paradigm in the beauty industry service quality by confirming the beauty industry service quality influence on customer satisfaction and loyalty through the actual verification. The scale of this study for measurement of beauty industry service quality is confirmed through the certification of reliability and feasibility with questionnaire investigation after confirmation of contents and preliminary feasibility. The dimensions and items for measurement of beauty industry service quality are selected with service ability(6), tangible(4), responsiveness(3), reliability(2), conveniency(2). And it is confirmed that the level of service quality is changing unlike a beauty-shop facility or cost recognized traditionally as a key factor to occupy the higher position in competition of beauty-shops. This thesis presents the important point of current issue about kinds of strategy which beauty industry should establish in providing the beauty industry service for occupying higher position in keen competition.

• 대한안전경영과학회지
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• 제21권2호
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• pp.15-23
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• 2019

Among service industries of knowledge based economic era, the roles of educational service field are becoming more important and standard of educational service makes a direct effect on economic development and social growth. Therefore, accurate measurement of service quality is the most important assignment and the measurement of the service quality remains difficult assignment. So, this researcher classified quality attributes applying weighted value and found potential satisfaction level(PSL) and potential customer demand improvement index(PCDI) for trainees participating in national manpower business so as to suggest measurement of service quality and easiness of use and then, calculated satisfaction position and opportunity cost by quality factor with Taguchi's loss fraction. And, improvable satisfaction level was measured, opportunity cost by degree of customer dissatisfaction was quantitatively measured, and a model that can indicate with economic factors was suggested. In addition, methodology of measuring quality cost that can be reduced by quality improvement and direction of strategic decision-making for deciding items to be improved preferentially were suggested with qualitative index that can indicate the degree of customers' dissatisfaction by loss.

• 한국식품조리과학회지
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• 제20권6호
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• pp.581-588
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• 2004

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.

• 한국의상디자인학회지
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• 제14권4호
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• pp.17-27
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• 2012

The purpose of this study is to analyze the perceived service quality according to the characteristics of beauty salons and customer demographics. 343 customers were surveyed in the areas of university campuses, central district and residential areas of Cheongju. The questionnaire consisted of the characteristics of beauty salons and customer demographics, and items to evaluate the service quality. Confirmatory factor analysis, t test, ANOVA and descriptive statistical analysis were used to analyze the data. The results were as follows; First, the preference for the number of designer in the beauty salon were differed by sex, age and occupation. Women, college and graduate students preferred the salons with over seven designers. The customers over forty years old used smaller beauty salon. Second, Female perceived higher service quality in all respects such as technique, kindness and convenience of reservation than male did. There were no difference in age groups and occupations. Third, nationally franchised shop which located in downtown with more than 20 designers were highly evaluated in view of service quality.

• 한국의류학회지
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• 제42권5호
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• pp.871-883
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• 2018

This study tests consumer responses to online product recommendation service offered by a website. A product recommendation service refers to a filtering system that predicts and shows items that consumers would like to purchase based on their searches or pre-purchase information. The survey is conducted on 300 people in an age group between 20 and 40 years in a panel of an online survey firm. Data are analyzed using confirmatory factor analysis and structural equation modeling by AMOS 20.0. The results show that personalization quality does not have a significant effect on trust, but relationship quality and technology quality have a positive effect on trust. Three types of quality of recommendation service also have a positive effect on commitment. Trust and commitment are factors that increase service usage intentions. In addition, this study reveals the moderating effect of light users vs heavy users based on online shopping time. Light users show a negative effect of personalization quality on trust, indicating that they are likely to be uncomfortable to the service using personal information, compared to heavy users. This study also finds that trust vs commitment is an important factor increasing service usage intentions for heavy users vs light users.

• 문화경제연구
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• 제17권2호
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• pp.137-159
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• 2014

기존의 박물관 중심의 연구에서 활용되어온 서비스품질 측정지표들이 미술관의 서비스품질 측정 및 서비스 개선방안 연구에 여과 없이 사용됨에 따라, 미술관 고유의 서비스 특성과 이에 따른 적절한 개선안을 도출하지 못하는 문제가 있었다. 이에 본 연구는 미술관의 특성을 고려한 서비스 척도를 개발하고, 이들이 방문객 만족도 및 재방문에 미치는 영향을 분석하여, 미술관의 서비스품질 개선에 도움이 되고자 하였다. 광주시립미술관을 방문한 관람객을 대상으로 설문조사하였으며 요인분석 및 회귀분석을 실시하였다. 그 결과 미술관의 서비스품질 요인은 전시방법, 직원서비스, 전시내용, 미술관시설, 부대프로그램 등 5개 요인으로 구분되었다. 이러한 서비스품질 요인 가운데 전시내용이 미술관 재방문이나 추천의도, 전반적 만족에 가장 큰 영향을 미친 것으로 나타나 전시내용에 대한 만족도가 높을수록 재방문 의도와 추천 의도가 높아지는 것으로 분석되었다. 또한 부대프로그램은 재방문의도에 전시내용 다음으로 큰 비중을 차지하는 것으로 나타났다. 결국, 미술관의 고유한 기능인 전시이외에도 교육, 체험, 여가의 요소들이 복합된 다양한 부대프로그램이 미술관의 서비스 질을 높이고 방문객의 만족도 및 재방문율을 높이는 것으로 이해할 수 있다. 본 연구는 미술관을 대상으로 하는 실증적 연구를 통해 미술관의 서비스 연구에 필요한 서비스품질 척도들을 검증했으며, 이를 바탕으로 만족도와 행동의도에 미치는 영향을 파악하였다는 점에서 학술적 의의를 가진다. 나아가 미술관 경영 및 마케팅 담당자들에게 전시내용 및 부대프로그램 개발이라는 서비스품질 향상을 위한 핵심적인 요소들을 제안하고 있다는 점에서 공헌이 있을 것으로 판단된다.