• 품질경영학회지
• /
• 제47권4호
• /
• pp.807-822
• /
• 2019

Purpose: To increase the competitiveness of the university and improve the quality of education by providing education services that meet the student's satisfaction needs based on the education service quality survey of university students. Methods: A questionnaire consisting of 6 elements and 38 questions was prepared and students were surveyed. The importance and satisfaction ISA analysis was conducted. Results: The results of this study are as follows; there was a difference in the perception of importance and satisfaction by student characteristics regarding the results of educational service quality measurement. Working students need an extra effort in the educational environment and foreign students in student services. Conclusion: The importance of educational service quality-satisfaction survey should be used to identify the factors of educational service quality by student characteristics to improve student satisfaction, improve the quality of education, and support educational services with a strategic approach.

• 복식
• /
• 제56권5호
• /
• pp.163-175
• /
• 2006

Department store service is undergoing a rapidly changing social phenomena that is, the qualitative evaluation is getting more attention than the quantitative evaluation. Therefore, in this study, a standard has been prepared according to a service quality evaluation and the result has been analyzed to prepare major points for quality improvement. The differences in perception between department store consumers and department store employees were verified based on these factor categories. Also an attempt was made to reveal the relationship between satisfaction and service quality. When considering all the results of this study, the department store consumers and the department store employees perceived service quality differently from each other. The result is that the characteristics of the users and the suppliers reflect exactly as they are because of the characteristic of the distribution environment.

• 한국수학교육학회지시리즈A:수학교육
• /
• 제51권2호
• /
• pp.145-160
• /
• 2012

Prospective teachers need to have an opportunity to critically examine their initial perception with regard to effective mathematics instruction during the teacher education period. This study analyzed the perception in relation to good mathematics instruction by a total of 265 prospective teachers from four institutes for elementary teacher education using a survey. The results of this study showed that the pre-service teachers regarded learner, teaching and learning method, selection of content, and construction of curriculum as important for high-quality mathematics instruction. However, they revealed relatively low levels of agreement against the importance of instructional materials, classroom environment and atmosphere, and assessment. On the basis of teachers' perception on each element of effective mathematics instruction, this paper raises issues for discussion and includes some implications for teacher education.

• Asian Journal of Business Environment
• /
• 제10권3호
• /
• pp.35-42
• /
• 2020

Purpose: Islamic banking products and services have always claimed to be unique from its traditional interest-based counterpart. However, in practice, many Islamic banks are alleged to have drifted away from its paradigm version. The purpose of this study is to gauge the perception of university students in Malaysia towards Islamic banking products. Research design, data and methodology: Data were collected from 250 Malaysian university students. Structural Equation Modeling (SEM) was performed to test proposed hypotheses to identify factors influencing customers' perception toward Islamic banking products. Results: The main finding indicates that most of the respondents are familiar with Islamic banking products and consider Islamic banking products as useful as its conventional counterparts. The regression results show that respondents are less convinced of adherence to Shari'ah, efficiency and helpfulness of existing Islamic banks. Conclusions: This is a cue to the Islamic banks' stakeholders that they need to realign their practices in an ethically responsible way in accordance with Shari'ah if they wish to secure existing customers and attract potential ones. In a competitive banking environment, most banks provide efficient and readily available service; thus, focusing on this as a strategy hardly distinguishes an Islamic bank from an interest-based bank.

• 한국의료질향상학회지
• /
• 제28권2호
• /
• pp.2-13
• /
• 2022

Purpose:This study aimed to identify the effect of work interruption that influenced workload and perception of patient safety culture on ward nurses. Methods: Participants were 184 ward nurses, with more than 12 months of work experience, from two tertiary hospitals in S city. A descriptive correlational study design was used. Collected data were analyzed using descriptive statistics, t-test, ANOVA, Mann-Whitney U test, Kruskal-Wallis test, Pearson's correlation, and hierarchical multiple regression analysis via SPSS version 27.0. Results: The results showed that general wards nurses had a higher degree of work interruption (t=5.632, p<.001) and workload (t=3.603, p<.001) compared to comprehensive nursing care service wards nurses. More interruption in nursing work caused more burden on work (γ=.440, p<.001) and led to lesser perception of patient safety culture (γ=- .199, p=.007). Finally, the regression analysis showed that work interruption had a statistically significant relevance on nurses' workload (F=20.582, p<.001) and perception of patient safety culture (F=8.792, p<.001). Conclusion: To alleviate ward nurses' work interruption and decrease the negative effect on workload and perception of patient safety culture, it is necessary to mediate nurse staffing level and the number of assistants and utilize the environment.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.191-201
• /
• 2009

팁(tip) 제도는 식생활 문화 부문인 호텔 및 외식산업분야에서 빼놓을 수 없는 중요한 부분이다. 사회적으로 팁 제도가 규범화되어 있는 미국의 경우 2003년 약 264억 달러 정도의 팁의 규모를 예상할 수 있기에 식생활 문화에서 팁의 비중이 어느 정도인지 추측할 수 있다. 세계 여러 나라에서 팁 관련 연구가 활발히 진행되고 있음에도 불구하고 우리나라에서는 1979년 정부시책으로 개별 팁이 아닌 10%의 봉사료가 의무부과가 시작되어 연구의 관심 분야에서 멀어져 있었던 것이 사실이다. 본 논문의 주 목적은 팁에 대한 종사원의 인식과 태도를 Shamir, Parrett의 연구결과와 비교 검토하는 것으로, 팁수령자와 비수령자 간의 역할 갈등, 직무 만족, 급여 만족 및 고객에 대한 태도를 통계적으로 분석하였다. 국내 호텔 경영 환경의 급속한 변화 추세로 볼 때 현 봉사료 제도에 대한 다양한 고려와 제고가 필요하리라 본다. 본 연구의 후속 연구로 팁의 동기 부여 및 팁수령에 따른 종사원의 고객과 상사에 대한 갈등 관계에 대한 연구와 팁을 제공하는 고객의 행동 및 심리분석 등의 연구를 기대할 수 있을 것이다.

• 한국유기농업학회지
• /
• 제26권4호
• /
• pp.609-618
• /
• 2018

The objective of this study is to analyze the factors increased use of environmentalfriendly agricultural product in school food service. For this, I surveyed the perceptions on environmental-friendly agricultural product and willingness-to-pay for increasing use to 500 parents of elementary, middle and high school. As a result, the perception of environment and safety is the highest, but health and consumption is the lowest. The average of willingness-to-pay is about 12,136 Won per month. But 14.2 percent of the total respondents said that they did not have a willingness-to-pay, and 62.6 percent said that they would pay an additional 10,000 won or less. The factors affecting the willingness-to-pay were gender, income, health and consumption factors. Despite the low level of parents' perception of the health and consumption factors for environmental-friendly agricultural products, health and consumption factors affect statistically significant on the willingness-to-pay compared to others. Most of the promotion and education of environmental-friendly agricultural products has focused on safety, but this study suggests that education on the health and correct consumption of environmental-friendly agricultural products is important.

• 한국항공운항학회지
• /
• 제24권3호
• /
• pp.69-79
• /
• 2016

This study examines the awareness of the curriculum of the cabin service major students at 2 year colleges through the CIPP (Context, Input, Process, Product) evaluation model and an empirical analysis on how their awareness affects Service Orientation and Service Hospitality. It was proven that the CIPP evaluation model has a positive effect on the satisfaction of their department, and also has a meaningful effect on Service Hospitality and Service Orientation statistically. However, the satisfaction of their department itself is not associated with the increase of Service Orientation and Service Hospitality so it negatively affected them. Moreover, both the Service Management program(Process) and Service Attitude(Product) have a meaningful effect on Service Hospitality, and Service Hospitality also has a meaningful effect on Service Orientation. So it resulted in a casual relationship among them. As a result, it is desperately necessary to promote an educational environment that will increase the satisfaction of the department and help students to become flight attendants. It is also necessary to increase awareness of the Service Management program(Process) and Service Attitude(Product).

• 한국식생활문화학회지
• /
• 제20권5호
• /
• pp.538-547
• /
• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• Journal of Nutrition and Health
• /
• 제39권2호
• /
• pp.192-200
• /
• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.