• Child Health Nursing Research
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• 제7권2호
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• pp.149-160
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• 2001

The purpose of this study was to explore the health and illness concepts of hospitalized children. The subjects were 129 hospitalized children from 3 to 12 years old in one general hospital. Data were collected through semistructured interviews by authors. This study was conducted from Jun. 1, 2000 to Dec. 31, 2000. Data were coded and categorized by content analysis. The results were as follows : 1. Perceived health concept were physical well-being, food, exercise, powerfulness, emotional stability, obeidence, cleanliness, sleep and ability of social adaptation. 2. Perceived health behavior to maintain health were food, treatment, exercise, cleanliness, obeidence, sleep, emotional stability, power-fulness and psychological stability, physical well-being. 3. Perceived prevention of illness were food, cleanliness, treatment, exercise, obedience, sleep, powerfulness, psychological stability, emotional stability, recreation and ability of social adaptation. 4. Perceived causes of illness were illness, trauma and food. 5. Perceived treatment of illness were treatment, sleep, rest, food, obedience, emotional stability, psychological stability, cleanliness, exercise and powerfulness.

• Child Health Nursing Research
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• 제5권1호
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• pp.18-26
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• 1999

The purpose of this study was to explore the late schooler's health concept and health behavior. The research was a descriptive method using a self-report questionaire which include semi open-ended questions. the subjects were 458 late schooler's from 4 to 6 grade. The results were as follows : 1. Perceived health concepts were ‘having no illness’ ‘having normal physical feature and strength’ ‘eating food well’ ‘take exercise’ ‘having a bright mind’ ‘having good interpersonal relationships’‘having strong will’ ‘recovering well’. 2. Perceived health behaviors to maintain health were ‘taking proper exercise’ ‘eating proper food’ ‘maintaining cleanliness’ ‘taking sufficient rest and sleep’ ‘having a vigor life and positive thought’ ‘having good interterpersonal relationships’ ‘receiving health check and immunization’. 3. Health behaviors carried out at present were ‘taking proper exercise’ ‘eating proper food’ ‘having a vigor life and positive thought’ ‘receiving health check an immunization’ ‘taking supplementary drugs’ ‘having a regular life’ ‘maintaining cleanliness’ ‘maintaining warmth’. 4. Perceived causes of illness were ‘taking inproper food’ ‘uncleanliness’ ‘insufficient warmth or environment’ ‘lack of exercise or overexertion’ ‘irregular life habits’ ‘contact with germs’ ‘mental stress’. 5. Perceived treatments of illness were ‘having sufficient rest and sleep’ ‘mental relaxation’ ‘eating food’ ‘ maintinging cleanliness’ ‘ maintaining warmth’ ‘taking supplementary drug’ ‘receiving medical treatment’.

• 한국식품영양학회지
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• 제22권1호
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• 대한간호학회지
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• 제7권1호
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• pp.99-111
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• 1977

One of the fundamental provisions that a hospital requires is the environmental safety through cleanliness s. The effective management of atmospheric conditions, i. e. air purity, cleanliness of facilities furnitures and bed- linen instruments are direct- environment of hospitalized patients. Meeting physical cleanliness needs of patients, application of aseptic teaching while carrying out nursing measures and the cleanliness of hospital personnel are another categories of concern. This study was carried out, from March through April 1976, to investigate the degree of satisfaction on cleanliness that patients perceived, and to compare with that of nurses on their nursing performances. 44 questionaries categorized into 6 major concern were used. For the survey, 269 patients and 191 nurses of 3 general hospitals in Taegu: kyung-puk University Hospital, Presbyterian Mission Hospital, and Catholic Patima Hospital and 116 senior nursing students from Kyung-Puk University and Presbyterian School of Nursing were randomly sampled. Results are as follows : 1. Mean satisfaction score on cleanliness revealed to be average on patients, on nursing performance for cleanliness revealed to be average in nursing students and relatively high in graduate nurses. 2. Mean score of patients revealed to be significantly lower in comparison with that of nursing. 3. Mean score of nurses revealed to be significantly higher in comparison with that of nursing students. 4. Mean score of patients revealed to be significantly lower in comparison with nursing students. 5. Mean satisfaction score of patient3 in all categories revealed to be the lowest in the rank order . 6. The lowest categorial mean score revealed to be the linen and instrument in all three groups. Recommendations 1. A more satisfactory mean of cleaning (medical asperses of mouth thermometers needs to be developed. 2. Further investigation to clarify the difference between patients and nurses on hospital cleanliness is recommended.

• 한국조리학회지
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• 제20권4호
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• pp.224-238
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• 2014

본 연구의 목적은 서비스기업의 물리적 환경이 고객이 경험하고 소비하게 되는 서비스상품과 메뉴품질지각에 어떠한 영향을 미치는지 그리고 고객태도에 어떠한 영향을 미치는지를 확인하는 것이다. 연구목적을 달성하기 위해 물리적 환경, 서비스품질, 메뉴품질 그리고 고객만족에 관하여 이론적 고찰을 실시하였으며, 가설검증을 위해 실증 조사 분석을 실시하였다. 분석결과는 다음과 같다. 1) 서비스기업의 물리적 환경은 매력도, 청결도, 주변요소, 공간 및 편리성요인으로 확인되었다. 2) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 서비스품질에 유의한 영향을 미치는 것으로 나타났다. 3) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 3) 고객이 지각한 서비스품질은 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 4) 고객이 지각하는 서비스품질과 메뉴품질은 고객만족에 유의한 영향을 미치는 것으로 나타났다.

• Nutritional Sciences
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• 제8권2호
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.

• 한국조리학회지
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• 제13권3호
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• pp.115-126
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• 2007

Previous studies have focused on service quality by examining customer satisfaction and retention. Little, if any work has been conducted exploring the emotional state of customers and that state in con-nection to perceived service quality. The objective of this study was to explore and determine how a customer's emotions perceive and respond to service quality within family restaurants. It was found that within a positive emotional field, product and personal service quality showed a high correlation to the positive image while customers experiencing negative emotions had the perception of poorer product and personal service quality as well as a worse impression of cleanliness. Cleanliness was not connected to the issue of customer satisfaction but each of these three factors, whether positive or negative, led to the creation and mediation of an image which in itself directly resulted in customer satisfaction. Customer emotional fields are not merely the by-product of quality issues, or satisfaction but in fact the foundation by which all other factors must be considered and analyzed. Family restaurateurs need to focus on the customer's emotional well-being to create customer satisfaction.

• 한국콘텐츠학회논문지
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• 제17권2호
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• pp.183-197
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• 2017

본 연구의 목적은 한식당의 서비스스케이프가 지각된 가치와 고객만족에 유의한 영향을 미치는지를 실증적으로 분석하는 것이다. 수집된 자료는 SPSS 22.0과 AMOS 22.0 프로그램을 이용하여 빈도분석, 확인적 요인분석, 신뢰도 분석, 상관관계분석 및 공분산 구조분석을 실시하였다. 본 연구의 실증분석에 따른 결과를 요약하면 다음과 같다. 첫째, 서비스스케이프의 공간성, 심미성, 청결성, 편리성, 안락성 요인 모두 지각된 가치에 유의한 영향을 미치는 것으로 분석되었다. 둘째, 서비스스케이프 중 심미성, 청결성, 안락성 요인이 고객만족에 유의한 영향을 미치는 것으로 분석되었다. 셋째, 지각된 가치는 고객만족에 유의한 영향을 미치는 것으로 나타났다. 본 연구는 연구결과를 통하여 지각된 가치와 고객만족도를 향상시킬 수 있는 전략적 시사점을 제시하였다.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.537-546
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• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).