• Fashion & Textile Research Journal
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• v.12 no.5
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• pp.599-607
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• 2010

This study analyzed how the self-efficacy and commitment on functional satisfaction and repurchase intentionof mountaineering apparels. The survey was conducted over the climbers with 298 subjects. The statistical analysis methods were frequency analysis, factor analysis, reliability analysis, and regression analysis. The results showed that the self-efficacy of climbers were classified into self-regulated efficacy, self-confidence, and task difficulty preference, and the commitment of climbers were classified into behavioral commitment and cognitive commitment. The self-regulated efficacy and self-confidence influenced the behavioral commitment and the self-regulated efficacy influenced the cognitive commitment. The behavioral commitment and cognitive commitment influenced the functional satisfaction and repurchase intention of mountaineering apparels. The functional satisfaction influenced the repurchase intention of mountaineering apparels.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.152-165
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• 2007

The purpose of this study is to prove that the appropriate fit between service failure and recovery strategy can efficiently maximize customer satisfaction and behavioral intention, by using the prepared scenario through comprehensive approach concerning how the expectation level of service recovery has influence on perceived fairness, satisfaction and behavioral intention of service recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, $June{\sim}August$ 2004, by setting factorial design of 2(control, severeness)$\times$3(distributive fairness, procedural fairness, mutual relational fairness)$\times$2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio). Research findings are as follows; First, perceived recovery justice has an effect on customer satisfaction and behavioral intention. Second, customer satisfaction and restaurant satisfaction have positive influence on behavioral intention. The results will be helpful for them to develop a further service failure and recovery framework. For service marketing managers, the results will suggest specific guidelines for establishing service recovery strategies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.8
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• pp.2926-2934
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• 2010

The purpose of this study was to examine the satisfaction level and behavioral intention of visitors in a health care and medical equipment fair in consideration of their benefits sought. The purpose is basically meant to identify the relationship of variables related to the satisfaction level of the visitors, their satisfaction level with benefits sought and behavioral intention to provide useful information to hosts of health care and medical equipment fairs and related people. The subjects in this study were 250 people who were selected from among the visitors in a health care and medical equipment fair in Wonju. After a survey was conducted, the collected data were analyzed by SPSS 14.0 and AMOS 16.0 programs, and descriptive statistics, factor analysis, reliability analysis and structural equation modelling were utilized. The findings of the study were as follows: Benefits sought had a significant impact on satisfaction level and behavioral intention, and satisfaction level affected behavioral intention in a significant manner as well. So all the hypotheses formulated in the study were accepted, and those who hosted a health care and medical equipment fair should try to address the needs of participants in the light of their characteristics and provide appropriate event products and services to stir up their satisfaction level and behavioral intention.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• Journal of Agricultural Extension & Community Development
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• v.22 no.4
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• pp.395-404
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• 2015

The purpose of this study was to examine the structural relationships between attributes, satisfaction, and behavioral intention of rural tourism activity. For this study, an onsite survey was conducted to tourists of 35 rural tourism farms. A total of 408 samples were collected for the analysis. The SPSS 20.0 and AMOS 18.0 statistical package were used for frequency, reliability, exploratory factor, confirmatory factor, and path analysis. Through exploratory factor analysis, four dimensions of rural tourism activity attribute were identified from 20 variables: 'human resource', 'activity', 'rural culture', and 'facility and environment'. The results of structural equation modelling indicate that 'human resource', 'activity', 'rural culture' had positive effect on behavioral intention. Through the results, agritourism farm operators will be able to develop effective marketing strategy and management skill.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.1079-1089
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• 2021

The development of information technology has promoted organizational transformation through the utilization of an electronic information system. This research aimed to identify factors that influence continuous intention to use E-HRM. This empirical research applies the Technology Acceptance Model and Cognitive Model for identifying significantly impacted areas of continuous intention to use E-HRM in a highly dynamic environment. The data were collected using questionnaires delivered directly to respondents. The sample was 100 employees of ESQ Group selected through random sampling. The variables used were subjective norms (X1), perceived behavioral control (X2), perceived innovativeness (Y1), cognitive absorption (Y2), satisfaction (Y3), and continuous intention to use E-HRM (Y4). Statistical analysis using Structural Equation Modelling (SEM) with Smart PLS was applied. The results revealed that behavioral control (X2) did not influence the continuous intention to use E-HRM (Y4) and that cognitive absorption (Y2) and satisfaction (Y3) did not significantly influence continuous intention to use E-HRM (Y4). Subjective norms (X1) significantly influenced both perceived innovativeness (Y1) and continuous intention to use E-HRM (Y4), perceived behavioral control (X2) significantly influenced both perceived innovativeness (Y1) and cognitive absorption (Y2), and perceived innovativeness (Y1) significantly influenced both satisfaction (Y3) and continuous intention to use E-HRM (Y4).

• Culinary science and hospitality research
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• v.23 no.1
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• pp.58-65
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• 2017

This study performed to test the effect of food neophobia on the formulated model on the relationships among perceived service attributes(food, employee, and physical attributes), brand trust, satisfaction and behavioral intention as perceived by franchise snack bar consumers. Total 299 respondents were used for statistical analysis and SPSS 21.0 and AMOS 21.0 program were employed. The findings of current study verified that food attribute among perceived service attributes has positively influence on brand trust and satisfaction, and the employee attribute has only effect on the brand trust. Additionally, the brand trust was critical predictor of satisfaction, but it was not significant antecedent of behavioral intention in context of franchise snack bar restaurant. Furthermore, this study found the moderating effect according to level of food neophobia on the designed hypothesizes, so it has been identified the importance of people's propensity about food neophobia can significantly effect on brand trust and satisfaction in franchise snack bar restaurant. These findings will contribute to provide meaningful suggestion to develop marketing strategic in franchise snack bar business as well as provide the theoretical evidence in the new segmentation.

• Journal of the Korea Society of Computer and Information
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• v.21 no.10
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• pp.21-28
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• 2016

The aim of this research is to analyze Perceived Usefulness(PU) and Perceived Ease of Use(PEOU) based on Technology Acceptance Model in , and how viewing experiences and knowledge of motion graphics have an impact on attitude toward using and behavioral intention to use. Both usability for learning and usability for appreciation in terms of PU have significant correlations with the degree of satisfaction and immersion, and behavioral intention to use. On the other hand, PEOU has an influence on degree of exhibition satisfaction and immersion, and onto behavioral intention to use with the exception of intention to revisiting . Unlike PU or PEOU, previous viewing experiences do not have correlation with attitude toward using and behavioral intention to use. Only previous knowledge of motion graphics has a correlation with degree of satisfaction and immersion, and behavioral intention to use. As the influence on PU and PEOU's attitude toward using and and behavioral intention to use has been verified, our findings show that two variables of TAM enable the prediction of user's technology acceptance on digital exhibitions and as a result prove the suitability for TAM as an evaluation model for digital exhibition of remediating the originals. This study offers a fresh understanding of the importance of motion graphic effects which influence attitude toward using and behavioral intention to use from the perspective of curating methodology.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.204-213
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• 2015

In the food and beverage industry, foodscape is known as an important component in satisfy the customer and return patronage. However, it has been overlooked in the restaurant service quality as well as less examined in the hospitality journal. Thus, it causes that the restaurant managers have little knowledge on how the foodscape influences customer satisfaction as well as behavioral intention. Therefore, the purpose of this study is to analyze the role of foodscape attributes on customer satisfaction and behavioral intention in $caf{\acute{e}}$ in Johor Bahru, Malaysia. The sample size of the questionnaire in this study was 322 respondents who are Generation Y in the age group between 18 and 35 years old. Multiple regression was used in the study to identify the relative importance of foodscape attributes that lead to customer satisfaction and behavioral intention. Through this research, the restaurant managers would aware and realize that foodscape would have relationships between customer satisfaction as well as behavioral intention.

• Journal of Korean Society for Quality Management
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• v.29 no.4
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• pp.54-64
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• 2001

Service industries are rapidly increased and the environment of service is also changing in healthcare settings. Those make them change their management strategies and carry out many researches. Till now, single-item behavioral intention scale or direct measuring has some limitations that we have to consider its efficiency and it is difficult to explain phenomena of broad part in the process of determining behavioral intentions. In this paper, we examine the dimensionality of healthcare service in Korea through the multi-item behavioral intention scale. In addition, we are going to investigate the nature of the relationship between service quality perceptions which have unique construct, and consumer satisfaction judgements in the formation of consumers' behavioral intentions. we are going to conclude that the linear combination model of service quality and customer satisfaction can describe the process of formation of customers' behavioral intentions best and provide some managerial implications to decision makers for redistribution of materials and human resources.