• 한국조리학회지
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• 제23권1호
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• pp.84-94
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• 2017

The purpose of this study is to empirically test a proposed relationship among perceived restaurant quality, type of restaurant, satisfaction, and return patronage intentions with a focus on solo diners. More specifically, the objectives of this study are to assess the effects of three perceived qualities (i.e., food, service, and physical environment) and types of restaurants on solo diner (1) satisfaction and (2) return patronage intentions. The findings show that the greatest weight was put on food quality in increasing both solo diner satisfaction and return patronage intentions. Service quality was the second important contributor in satisfying solo diners, followed by physical environment quality. In addition, the findings indicated that solo diner satisfaction was affected by different types of restaurants.

• 유통과학연구
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• 제18권12호
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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.

• 한국조리학회지
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• 제22권3호
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• pp.183-197
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• 2016

본 연구는 프랜차이즈 분식점 이용객들을 대상으로 프랜차이즈 분식점 방문 시 인지될 수 있는 세 가지 서비스 품질 요인들을 측정하고, 이러한 요인들이 고객들이 지각한 혜택과 가치, 그리고 행동의도에 어떠한 영향을 미치는지 파악하고자 수행되었다. 연구가설 검증을 위하여 총 450부의 설문지를 최근 3개월 이내에 프랜차이즈 분식점 이용 방문객들을 대상으로 배포하여, 이 중 불성실한 응답 39부를 제외한 총 411부의 설문지가 실증분석에 사용되었다. SPSS 20.0과 AMOS 20.0을 사용하여 기술통계, 요인분석 및 신뢰도검증 및 요인들 간의 인과관계를 검증하였다. 연구결과, 서비스 품질의 세 가지 요인 모두가 지각된 혜택에 유의한 영향을 미치는 것으로 분석되었으며, 세 요인 중 결과품질이 지각된 혜택에 가장 높은 영향을 미치는 것으로 나타났다. 지각된 혜택은 가치에 중요한 선행변수임이 검증되었고, 긍정적으로 형성된 가치는 미래행동의도에 직접적 영향을 미치는 것을 입증하였다. 이러한 연구결과는 기존에 여러 선행연구에서 검증되었던 수단-목적 사슬이론을 프랜차이즈 분식점을 대상으로 한 연구분야에 적용시켰다는 것에 의의를 가진다. 본 연구의 결과는 최근 외식산업분야에서 중요한 축으로 자리 잡고 있는 분식점 산업의 활성화와 경쟁우위 전략을 구축을 하는데 현실적이고 논리적인 제언을 해줄 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제25권1호
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• pp.16-24
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• 2009

This study suggested a theoretical research system on the effects of corporate social responsibility in the foodservice industry upon perceived service quality. Self-administered questionnaires were completed by 509 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows - Three corporate social responsibility (CSR) factors were obtained - economic responsibility, legal.ethical responsibility and philanthropic responsibility. In addition, five factors were obtained from the factor analysis of perceived service quality - tangibility, reliability, responsiveness, assurance and empathy. Correlation analysis showed a significant correlation between the CSR factors and the customers' perceived service quality factors. Multiple regression analysis, to verify the hypothesis, showed that CSR in the foodservice industry had a significant influence upon customers' perceived service quality; therefore, the research hypothesis was adopted. CSR, which had an effect on tangibility out of the minutely-perceived service quality factors, was indicated in the order of economic responsibility, legal ethical responsibility and philanthropic responsibility. Responsiveness, reliability, and assurance were influenced by legal ethical responsibility, economic responsibility and philanthropic responsibility, respectively, in order. Also, empathy was surveyed to be influenced by legal ethical responsibility, philanthropic responsibility and economic responsibility in order. Consequently, customers' evaluations of perceived service quality may be inferred to have positive effects when the customer recognizes whether the foodservice company performs social responsibility.

• 종양간호연구
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• 제8권1호
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• pp.32-39
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• 2008

Purpose: This study was to identify the relationship between perceived family support and quality of life in hospitalized patient with terminal cancer. Method: Study subjects were 104 patients with terminal cancer who were hospitalized and treated at K university hospital, in Busan. Perceived family support and quality of life were measured using the Kang's Revised Family Support Scale and Youn's Quality of Life scale for terminal patients. Results: 1) The mean score of perceived family support was $4.23{\pm}0.61$. The mean score of quality of life was $5.83{\pm}1.37$. 2) The perceived family support was significantly different with primary care giver, food type, medical period after diagnosis. 3) The levels of quality of life was significantly different by number of children, effect of religion on the one' life, perceived state of disease and pain. 4) There was moderate positive correlation between perceived family support and quality of life. Conclusions: Increase in perceived family support was associated with increase in quality of life in hospitalized patients with terminal cancer. It is necessary that the development of nursing education program for family which help to support the patient with terminal cancer for increasing the quality of life of patient with terminal cancer.

• Journal of Nutrition and Health
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• 제33권5호
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• pp.548-555
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• 2000

The purpose of this study were to : a) establish quality managements standards and performance indicators in order to define the concept of the hospital food and nutrition services, b) develop a self evaluation tool for quality management applicable to dietetic department's CQI program on the basis of the estabilished quality management standers, c) investigate the factual quality of hospital food and nutrition services throught the result of the application study of the quality management tool and the perceived quality by the patients servery, and d) verify the validity of the quality management tool through analysing the correlation between the factual quality and the preceived quality. The quality management standards were classifie dinto 3 parts, 'Nutrition Care', 'Foodservice Operation', and 'Management Function'. There consisted of 72 quality management standards and 293 performance indicators. The developed quality evaluation tool using 5-Likert scale was performance at 45 general hospitals over 400 beds in Seoul and Kyungki-do. Also, 1,573 patients in 42 hospitals were participated in the patient survey. The result of quality evaluation tool application study showed that 17 standards were relatively high(more than 4.5) and 22 relatively low(less than 4.0) in score. The categorical mean scores of $\ulcorner$Nutrition Care$\lrcorner$, $\ulcorner$Foodservice Operation$\lrcorner$and $\ulcorner$Management Function$\lrcorner$ were respectively 60.7, 162.8, and 73.5 Each mean score was conversed to 81.0, 83.5, and 81.7 on the basis of 100 point scale, but the range of score was very wide between hospitals. The Cronbach's $\alpha$ was more than 0.6 in 59 quality management standards, this result verified reliability of the quality management tool was proved. The factual quality showed positive correlation with the perceived quality. Therefore, this result verified the criterion validity of the quality management tool.

• 한국조리학회지
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• 제14권2호
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• pp.128-137
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• 2008

The importance of brand and brand equity has greatly increased not only in the professional perspectives but also in academic viewpoints. Especially, lots of related studies have been focused on the components of brand equity itself. However, this study concentrates on the relationships of brand equity components for understanding consumers' attitudes toward the brands of the food-service businesses. The basic research model consists of 4 brand equity components: brand awareness, perceived quality, brand image, and brand preference. Research data are gathered through survey questions responded by university students. For statistical analysis, correlation analysis, factor analysis, and covariance structure analysis are carried out. The result of this study are summed up as follows. Among the brand equity components, brand awareness had a great effect on perceived quality(path coefficient; 0.476). Brand image highly influenced brand preference(path coefficient; 0.439).

• 산경연구논집
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• 제12권2호
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• pp.19-27
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• 2021

Purpose: This study investigated the impact of key factors such as service quality, perceived benefit and brand familiarity on a consumer's intention to order online food delivery (OFD). In addition, mediating effect of electronic word of mouth (e-WOM) between relationships among selected key variables and OFD purchase intention is also assessed. Research design, data and methodology: This explanatory, quantitative study employed convenience sampling and collected data through online structured questionnaire from 304 respondents who are users of OFD apps based in greater Klang valley region of Malaysia. The data was then subjected to normality and reliability assessment followed by confirmatory factor analysis, validity assessment and structural equation modelling using IBM SPSS AMOS 24.0. Results: Findings revealed that service quality, perceived benefits and brand familiarity affects purchase intention positively and significantly. Perceived benefits demonstrated highest impact on purchase intention followed by brand familiarity and service quality. Findings also suggest that e-WOM fully mediates relationship between brand familiarity and purchase intention, however, the same was not observed for remaining two variables. Conclusions: The study has enriched OFD literature by investigating impact of selected key factors on purchase intention in the context of OFD. Implications, limitations and future research avenues are then discussed.

• 감성과학
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• 제25권4호
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• pp.53-62
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• 2022

본 연구는 식품 영역에서 제품 패키지의 광택이 소비자들이 인식하는 기업 친환경성과 제품 품질에 미치는 영향을 확인하고, 최종적으로 구매의도에 차이를 유발하는지 확인하고자 실시되었다. 실험 참가자들은 패키지에 광택이 도는 유광 조건과 광택이 없는 무광 조건으로 무선 할당되었으며, 케첩과 감자칩 제품을 보고 기업 친환경성 인식, 품질인식, 구매의도를 묻는 문항들에 응답하였다. 연구 결과, 소비자들은 무광 패키지 제품을 제조한 기업이 유광 패키지 제품을 제조한 기업보다 더 유기농 재료를 사용할 것이며, 더 친환경적일 것이라고 인식하였다. 또한 소비자들은 기업이 친환경적일 것이라고 인식할수록 제품의 품질을 높게 평가하였으며, 더 높은 구매의도를 보였다. 본 연구는 패키지 광택의 효과를 친환경 식품 영역에서 기업 이미지 인식에까지 확장하였으며, 패키지 광택을 이용한 친환경 마케팅 방식을 제안했다는 점에서 이론적, 실무적 의의를 가진다. 본 연구의 한계, 가능한 향후 연구 방향도 함께 논의하였다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.187-202
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.