• The Research Journal of the Costume Culture
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• v.23 no.3
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• pp.484-497
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• 2015

The purpose of this study was to examine the effect that relation-building factors between beauty service stores and customers have on relationship quality and long-term orientation. Specifically, the influence of relation formation factors (relationship benefits and communication) on relationship quality (satisfaction and trust) and long-term orientation was empirically examined. This research was conducted through a questionnaire survey, and 402 adults were targeted from Jan. 6 to Jan. 16 in 2014. The results were as follows. First, the relationship benefits of beauty service stores were classified into four dimensions of psychological, social, economic, and informational benefits. It was found that only the dimension of psychological benefits had a significant influence on long-term orientation among the relationship benefits dimensions. Second, it was found that the psychological benefits of beauty service stores had positive effect on relationship quality (satisfaction and trust). It was shown that informational benefits had a significant influence on satisfaction only. Third, it appeared that communication had a positive effect on long-term orientation. Fourth, it was found that communication had a significant influence on relationship quality(satisfaction and trust). Finally, it was shown that relationship quality (satisfaction and trust) had positive effect on long-term orientation. The implications of the research and direction for future study were discussed.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.396-405
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• 2006

The purpose of this study was to analyze the effect of the consumer-brand relationship quality on revisit intent and recommendation intent in the family restaurant. The questionnaires were distributed to 320 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were conducted from November,10 to 24,2005. The 287 questionnaires were responded, and 15 unusable questionnaires were excluded, then 272 were used for the final analysis(response rate: 85.0%). The result of this study showed that 3 constructs(self-connective attachment, satisfaction and intimacy) of consumer-brand relationship quality have significant effects on the revisit intent(p<.01) and 2 constructs(satisfaction and intimacy) of consumer-brand relationship quality had significant positive effects on the recommendation intent in the family restaurant(p<.01) It meant that as consumer-brand relationship quality became stronger, the customer's revisit intent and recommendation intent became greater. As a conclusion, the foodservice manager in the family restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship especially emphasizing on satisfaction and intimacy in order to increase the revisit intent and recommendation intent of customers.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.218-224
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• 2007

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.283-288
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• 2007

The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.

• The Research Journal of the Costume Culture
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• v.6 no.2
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• pp.77-91
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• 1998

The present study collected and analyzed the Korean's folk-belief related to Koran traditional costume culture which are handed down from ancestor and are known to present Korean society as of 1990's. The purpose of the present study is to understand emotion and the view of Korean people, and to understand the social roles of the costumes in Koran traditional society more deeply and more comprehensively. The study was conducted by document analysis and interview. The results of the study are summerized as follows: Folk-belief related to spinning(gilssam), sericultural industry and weaving are mostly enduced from the hope for god quality of work and acquisition of good skill of weaving. There has been also a belief hat gilssam has a magic power to easy delivery and fecundity. Most Folk-belief of taboo related to clothing constraction proposed to people pay great care while they are sawing. Some ways of management of clothing has been related to the manners of which are associated with the differentiation between high and low level and predominance of men over women that was originated fro m confucianism. Socks(busun) and shoes are also considered to have magic power to prevent from exorcism and demon of ill health. This study suggests that folk-belief give us the wisdom a guideline and lessons for better life, high quality arts and techniques which are handed down from ancestors. Therefore, folk-beliefs having a great value, non-shaped treasures of traditional culture heritage should be collected as many as possible, recorded, and preserved.

• Korean Institute of Interior Design Journal
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• v.22 no.3
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• pp.117-126
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• 2013

Since 1993, Korea Institute of Design Promotion has carried out Design Promotion Comprehensive Plan every 4 years and due to the institutes founding purpose the plans are mainly focused on enhancing quality of merchandise goods. However due to social and economic changes now enhancing quality of cultural living through design is becoming important as ever. The purpose of this paper is to find our characteristics and changes in design policies and programs to diffuse design culture in the plans. The researchers have inquired proceeding studies on cultural and design policies and also looked into cases that were carried out in Europe to diffuse design culture. By analyzing EU's Cultural Policies four means were found: Education, Exchange, Participation, and Sharing. The results are as follows. First, in the beginning main focus was to educate people about the importance of design and what good design is, in bureaucratic ways. In the Secondary plan, reaching out to local regions begin to show in order to diffuse design culture that was and still is mainly centered around Seoul. Thirdly plan shows more exchanges but not only limited to domestic regions but international wide. In the Forth plan, participation programs and those engaging design to solve social problems are shown but still not much attention is payed to sharing.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• Quality Improvement in Health Care
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• v.28 no.2
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• pp.2-13
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• 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.