• 한국조리학회지
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• 제15권2호
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• pp.70-83
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• 2009

본 연구의 목적은 특 1급 호텔 레스토랑 음식과 서비스 품질, 지각된 가치와 고객 반응간의 관계 연구이다. 서울시내에 소재한 특 1급 호텔 레스토랑의 방문자를 대상으로 2008년 3월 16일부터 3월 31일까지 설문지 300부를 배포하여 273가 수집되었고, 불성실한 답변이 있는 설문지를 제외하고 총 202개의 설문지가 분석에 사용되었다. 연구의 결과는 신뢰성과 음식 품질이 지각된 가치에 높은 영향을 미치는 것으로 나타났으며, 최종연구모형에서 호텔 레스토랑 서비스와 음식 품질요인 중 음식 품질과 확신성 요인이 지각된 가치에 가장 높은 영향관계를 보였다. 또한 지각된 가치는 다소 높은 총 효과를 보였다. 따라서 호텔 레스토랑을 이용하는 고객들의 긍정적인 반응을 보다 높이기 위해서는 확신성과 신뢰성에 대한 평가가 우선 이루어져야 할 것이며 또한 음식 품질이 고객의 지각된 가치를 높이는데 많은 영향을 미친다는 것이다. 이는 고객 반응을 유지하며 향상시키는데 가장 전략적인 방법이라 하겠다.

• 한국식생활문화학회지
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• 제25권2호
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• pp.189-197
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• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• 한국조리학회지
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• 제21권5호
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• pp.98-108
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• 2015

도교육청은 학교급식을 서비스로 간주하고 소비자의 만족을 높이기 위해 노력하고 있다. 이 연구는 올리버의 기대 불일치 이론을 바탕으로 학생의 식습관과 지각된 품질이 학교 급식 만족에 영향을 주는지 검토하고자 한다. 우리는 학생의 성별과 학교 조건의 조절효과를 테스트하였다. 학교의 조건으로 검토한 것은 소재지가 농촌 또는 도시인지, 영양교사가 정규직 또는 비정규직인지, 조리 시설 현대화 사업을 실시 또는 미실시하였는지, 배식장소가 교실 또는 식당인지 등이다. 2014년 9월 경기도 소재 8개 학교 초등학교 6학년을 대상으로 설문이 실시되어 설문지 240부가 회수되었다. 불성실한 설문지를 제외하고, 전체 208부를 대상으로 PLS와 붓트랩 t-테스트를 하였다. 분석결과로 식습관이 만족에 직접적으로 영향을 주었으며(p<0.01), 학교급식 서비스의 지각된 품질이 부분적으로 둘 간의 관계를 매개하였다. 여학생보다 남학생의 경우에 식습관이 만족에 더 적은 영향을 주었다(p<0.1). 영양교사가 정규직인 경우가 비정규직인 경우보다 학생의 식습관이 만족에 더 작은 영향을 주었다(p<0.05). 조리 시설 현대화 사업을 시행한 학교의 경우가 식습관이 만족에 더 작은 영향을 주었다(p<0.1). 학교 소재지와 배식 장소는 식습관과 만족 사이에 유의한 조절 효과를 나타내지 않았다. 이러한 결과는 소비자의 태도를 형성하는 식습관과 지각된 품질이 상호작용하여 만족에 영향을 미친다는 것을 의미한다. 따라서 학교급식의 교육적 효과를 극대화하기 위해서는 식습관 개선하는 프로그램이 동반될 필요가 있다. 정책적으로 조리 시설 현대화 사업을 미실시한 학교와 비정규직 영양교사가 있는 학교에 우선적으로 교육 프로그램이 제공된다면 교육 효과가 높아질 것이다.

• 한국식생활문화학회지
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• 제23권1호
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• pp.48-54
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• 2008

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.99-122
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• 2004

The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediation variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes, the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized ad follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived qualify, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.

• 한국식생활문화학회지
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• 제21권5호
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• pp.439-445
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• 2006

The purpose of this study was to measure respondent's demographic characteristics, respondent's attitudes toward chicken, and factor influencing on the level of perceived helpfulness of country of origin in predicting the quality of chicken. The data was collected through a consumer survey during the March 2006. A total number of 250 meat consumers living in Suncheon, the eastern part of Chonnam, were randomly selected as respondents. Eleven respondents did not complete the survey instrument, resulting in a final sample size of 239. All estimations were carried out using chi-square, correlation, and logistic procedure of SAS package. The results are as follows. The level of perceived helpfulness of country of origin in predicting the quality of chicken was significantly different by age and occupation of demographic variables, and was significantly correlated with respondent informed of attitude variables. The proportional odds assumption of model was not violated at p<0.05. The effects of income, occupation and respondent informed on the level of perceived helpfulness of country of origin in predicting the quality of chicken. The results from this study could be useful in developing marketing and health promotion strategies, as well as government trade policy.

• 한국식품영양과학회지
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• 제24권1호
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• pp.10-18
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• 1995

Nutrition knowledge of mothers who had middle-school studients was investigated using questionnaire about nutrition knowledge and food habit. The results were summerized as follows ; The mean score of nutrition knowledge was 25.3 (out of possible-80-80points), which score was slightly lower than those of other studies. the percentage of perceived knowledge and accuracy of the knowledge were 77.7% and 79.6%, respectively. these scores were influenced by general characteristics such as age, education, occupation, income, food expense. With decreasing age and increasing education level, family income, nutritional knowledge score, the percentage of perceived knowledge and accuracy were significantly getting higher. The levels of both perceived knowledge and accuracy on the necessi쇼 of vitamins and minerals were above 90%. However, the accuracy on protein quality and dietary fiber was below 40%. The better food habit a subject had, the higher was the nutrition knowledge score.

• 대한안전경영과학회지
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• 제11권1호
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• pp.137-142
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• 2009

This paper reviewed the relationship between perceived justice and service quality, and the moderating effect of gender in the franchise system of food service business. Based on the responses from 135 franchisees, the results of multiple regression analysis showed that distributive and procedural justice have positive relationships with almost service quality factors. The results of moderating analysis showed that male franchisees have more positive relationships with almost service quality factors than female franchisee while in distributive justice, and that female franchisees have more positive relationships with almost service quality factors than male franchisee while in procedural justice.

• 산경연구논집
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• 제11권10호
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• pp.59-73
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• 2020

Purpose: The ultimate purpose of this work is to investigate gender differences in the relationships between product quality cues and perceived values at a food select shop. Specifically, this study examines the effects of internal and external cues, which are indicators of product quality, on emotional and social values based on gender differences. Research design, data and methodology: In this study, a questionnaire technique was used to collect the data necessary to test the proposed model. 183 data were collected through this technique. PLS SEM (Partial Least Squares Structured Equation Model) was used to test the research model. Results: First, there is no gender difference between intrinsic cue and emotional value. When using male and female data, there was no significant causal relationship between intrinsic cues and emotional values. Second, we found no gender difference between intrinsic cue and social value. When analyzed with female data, there was no significant causal relationship between intrinsic cue and social value. On the other hand, in the case of men, it was found that a weak causal relationship exists. Third, this study found gender difference between extrinsic cue and emotional value. In the case of men, it was found that a weak causal relationship exists, whereas in the case of women, a strong causal relationship exists between extrinsic cue and emotional value. Fourth, we found gender difference between extrinsic cue and social value. In the case of men, there was no causal relationship, whereas in the case of women, there was a strong causal relationship between extrinsic cue and social value. Finally, we found that there are moderating roles of gender in the relationship between external cues and perceived quality. Conclusions: As a result of analysis, it is necessary to focus on extrinsic clues of product in order to increase the perceived emotional and social values of women. On the other hand, in order to improve the perceived emotional and social values of men, it is necessary to pay attention to both intrinsic and extrinsic cues of product. Therefore, it is necessary to consider what clues and values are important to core customers.

• 유통과학연구
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• 제18권7호
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• pp.73-81
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• 2020

Purpose: This research examines the factors that influence organic food purchasing decisions of kindergartens in Ho Chi Minh City, Vietnam. Research Design, Data, and Methodology: A mixed-method research was utilized in this study. It included a focus group of 10 participants and a survey of 304 respondents, (quantitative research) who are employed in the selected kindergartens, using both online and paper surveys based on nonprobability and convenient sampling. The SPSS and SmartPLS 3 software were used to analyze data. Results: a) Eight factors affect the purchase decision of kindergartens; b) Environment Attention, Normative Beliefs, Trust belief on brand, Cost of meal set, and Reference group positively affect Intention behavior; c) Feeling safe positively affect Perceived Quality Product. Perceived quality of product and Intention behavior positively affect organic food Purchase Decision of kindergartens. Conclusion: Eight factors affect organic food purchasing decisions of kindergartens in Ho Chi Minh City. This study offers recommendation and solutions for a stable output of organic products in Vietnam, and ways to popularize them within the community.