• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.581-587
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• 2009

This study was conducted to establish basic data to improve the service quality of the Korean food service industry by evaluating the experience that Chinese tourists have at Korean restaurants. To accomplish this, we analyzed the common dining out style of Chinese tourists and how their expectations were influenced by the Korean culture and movies and dramas. We then compared the customer satisfaction of Chinese tourists before and after visiting Korean restaurants. The results of this study suggest that before and after visiting Korean restaurants. The results of this study suggest that advertising of the Korean culture and movies and dramas to Chinese who dine out on a regular basis should be accelerated. In addition, the Korean food industry must develop distinct marketing strategies and improve the food menu and service to satisfy Chinese tourists who visit Korea often.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.224-238
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• 2014

This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

• Korean Journal of Construction Engineering and Management
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• v.10 no.3
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• pp.111-121
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• 2009

Value Engineering(VE) at design phase(so-called Design-VE) becomes quite a compulsory solution for better customer satisfaction, cost reduction, higher product performance, and, eventually, insured predominance in the competition. Unlike intended, however, the customer requirement on Design-VE has not been fully reflected in reality. Furthermore, the Design-VE occasionally does not progress in regular sequence; Preparation for measuring customer requirement - Function analysis - Idea creation. Therefore, this study suggests Axiomatic Design Theory to be adopted in Design-VE process expecting that the functions required by the customer could systematically reflected in VE process. Post-occupancy Evaluation(POE) is also represented as a method to measure and arrange the customer requirements. The customer satisfaction Design-VE process creates ideas defining functions in more detailed, to reflect the concrete user requirement. This approach helps function analysis and idea creation linked closely because function and idea are developed zigzag (i.e. function - idea - function...) in being decomposed into level down. The application of the process proposed by this study will be helpful to improve the customer requirement measurement and clarify a link between functions and ideas.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.133-143
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• 2018

The purposes of this study was to investigate how interpersonal relationship stress had the impact on job attitude and turnover intention. To perform this study, total 420 questionnaire were distributed to regular hotel employees from October 16th to November 26th in 2017. Unworkable data were excluded, and final 344 usable responses were obtained for an empirical analysis. Frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and regression analysis were measured by using SPSS 18.0, respectively. For the study structure, interpersonal relationship stress primarily concentrated on the boss/staff/colleague/customer stress. Job attitude was divided into organization commitment and job satisfaction. Transfer intention was a single factor. The results of this study were shown as follows: Hypothesis 1, boss/customer stress have a negative effect on organization commitment and boss/colleague/customer stress have a negative effect on job satisfaction. Hypothesis 2, boss/customer stress have a positive effect on transfer intention. Hypothesis 3, tissue commitment have a negative effect on transfer intention. This results of this study have shown that stress management of employee is a source of management result in hotel business. This study have given to the hotel's human resource management and internal marketing for the practical implication and academical use.

• Korea Trade Review
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• v.48 no.2
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• pp.45-69
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• 2023

The advent of the 4th industrial technology brought about various changes and innovations in the overall industry, but the digitalization of the logistics industry, which involved complicated paperwork processes and various stakeholders, was somewhat behind compared to other industries. However, changes and innovations related to digitalization in the logistics industry began to accelerate due to the impact of COVID-19. This study is to check the digitalization status of container liners accelerated by these changes, analyze the impact of such changes on customer satisfaction and behavioral intention. In this study, a questionnaire survey was conducted for 30 days targeting workers in the logistics industry who had experience using digitalization products of container shipping companies, and a total of 144 questionnaire responses were used to verify hypotheses. To summarize the results of this study, first, it was confirmed that perceived ease of use has a positive (+) effect on perceived usefulness. Second, perceived ease of use was found to have a positive (+) effect on customer satisfaction. Third, it was found that perceived usefulness had a positive (+) effect on customer satisfaction. Fourth, perceived usefulness has a positive (+) effect on behavioral intention. Fifth, it was found that customer satisfaction had a positive (+) effect on behavioral intention. Summarizing the results of the study, it can be summarized that the digitization of regular shipping companies is convenient to use and has a positive effect on customer satisfaction and behavioral intention if it is useful.

• International Journal of Advanced Culture Technology
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• v.8 no.1
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• pp.56-61
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• 2020

Customer satisfaction in retail stores are considerably affected by checkout services. Self-checkout counters have been installed in order to reduce waiting times at checkout in retail stores. However, it is uncertain whether the self-checkout lanes actually decrease the average waiting time of customers. Rather, there are some problems associated with self-checkout lanes such as theft or service failure due to technological problems. This study analyzes comparison between self-checkout and regular staffed-checkout lanes, based on the dataset collected from a retail store in Poland. As a result, we observe that the average transaction times were longer at the self-checkout lanes though fewer products were purchased than at the staffed-checkout lanes. In addition, the customers who buy more products tend to use self-checkouts less frequently. We also check that transaction times are proportional to the number of products customers purchase, and that both the time to scan one item and the fixed time related to checkout are significantly longer at the self-checkout counters. As there has been very few research on the effectiveness of self-checkouts, this study can be the first step to investigate managerial insights on checkout services in retail stores.

• Journal of the Korean Society of Costume
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• v.59 no.1
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• pp.146-158
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• 2009

The purpose of this study was to identify hair salon's implementation strategies and current service condition for mass customization. The questionnaire was composed of 82 questions. 115 hair salon's directors were subjects of this study. The results were as follows: Hair salon's mass customization strategies were categorized into 6 factors such as staff's technique, communication service, electronic products, monetary support, man-to-man service, and dissatisfaction removal service. Hair salons were categorized into 2 groups of a high implementation group and a low implementation group. A high implementation group had a higher monthly sales and more regular customers and staff. The hair salons were franchises and were more spacious in the high group. They were located at fashion street, department store, or outlet mall, and offered fashionable hair styles. However, a low implementation group had a lower monthly sales and less regular customers and staffs. The size of hair salon was small in the low group. They were located in residential areas and offered basic hair styles.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.1
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• pp.1-6
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• 2009

The traditional demand prediction was based on the technique wherein electric power corporations made monthly or seasonal estimation of electric power consumption for each area and subscription type for the next one or two years to consider both seasonally generated and local consumed amounts. Note, however, that techniques such as pricing, power generation plan, or sales strategy establishment were used by corporations without considering the production, comparison, and analysis techniques of the predicted consumption to enable efficient power consumption on the actual demand side. In this paper, to calculate the predicted value of electric power consumption on a short-term basis (15 minutes) according to the amount of electric power actually consumed for 15 minutes on the demand side, we performed comparison and analysis by applying a 15-minute interval prediction technique to the average and that to the time series analysis to show how they were made and what we obtained from the simulations.

• Journal of Korean Academy of Nursing
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• v.41 no.1
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• pp.129-140
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• 2011

Purpose: This study was done to develop an instrument for measuring intellectual capital and assess its validity and reliability in identifying the components, human capital, structure capital and customer capital of intellectual capital in hospital nursing organizations. Methods: The participants were 950 regular clinical nurses who had worked for over 13 months in 7 medical hospitals including 4 national university hospitals and 3 private university hospitals. The data were collected through a questionnaire survey done from July 2 to August 25, 2009. Data from 906 nurses were used for the final analysis. Data were analyzed using descriptive statistics, Cronbach's alpha coefficients, item analysis, factor analysis (principal component analysis, Varimax rotation) with the SPSS $PC^+$ 17.0 for Windows program. Results: Developing the instrument for measuring intellectual capital in hospital nursing organizations involved a literature review, development of preliminary items, and verification of validity and reliability. The final instrument was in a self-report form on a 5-point Likert scale. There were 29 items on human capital (5 domains), 21 items on customer capital (4 domains), 26 items on structure capital (4 domains). Conclusion: The results of this study may be useful to assess the levels of intellectual capital of hospital nursing organizations.