• 대한영양사협회학술지
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• 제5권1호
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• pp.29-47
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• 1999

The purpose of this study is to provide the basic data and their analysis to improve hospital foodservice by identifying patient satisfaction with different attributes of hospital foodservice and its influencing factors using self written survey on nine hundred fifteen hospitalized patients in 28 general hospitals in Seoul and Kungki area. The statistical analysis of data was done by SAS/WIN package(Version 6.11) to determine Descriptive Analysis, T-test, Analysis of Variance, Pearson's Correlation, and Factor Analysis. The summary of the study results is as follows : 1. Among sixteen food-service quality attributes, the most unsatisfying one was the meal itself, the provision of nutrition informations, the possibility of menu choices, immediate response on meal problems, and the taste of the meal. 2. There was a positive correlation between the general quality satisfaction and freshness, nutritional considerations, and the temperature of the dishes and trays, and variety of menu in food-service quality were also correlated positively. 3. Based on the result of statistical analysis on the expectation and recognition in hospital food-service quality attributes vs quality satisfaction, expectation was negatively correlated with quality satisfaction : however, recognition was positively correlated.

• 한국식품조리과학회지
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• 제19권3호
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

• 품질경영학회지
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• 제40권4호
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• pp.589-598
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• 2012

Purpose: Determination of the importance values of quality attributes is very important to integrate the Kano model with QFD. A new method to determine the importance values of quality attributes is proposed. Methods: ASC(Average Satisfaction Coefficient) is proposed in order to determine the importance values of quality attributes. To evaluate the effectiveness of ASC, a case study of modern TV sets is conducted, and the performance of ASC is compared with direct importance evaluation and AHP pairwise comparisons. Results: The result of ASC application is similar with those of direct importance evaluation and AHP pairwise comparison. Conclusion: ASC is an effective instrument to determine the importance values of quality attributes. It doesn't need a cumbersome process like AHP pairwise comparison, and can be calculated using the data for the conventional Kano model.

• 디지털융복합연구
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• 제15권6호
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• pp.467-479
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• 2017

이 연구는 골프의류 선택속성과 고객만족, 브랜드태도 및 재구매의도의 관계를 구명하는데 그 목적이 있다. 이러한 연구목적을 달성하기 위하여 골프의류 소비자들을 모집단으로 하고 골프학과 학생과 골프의류 매장을 방문한 고객 총 220명을 대상으로 편의표집법에 의해 표본을 추출하였다. 그 중 신뢰성이 결여된 16부를 제외한 204명의 자료를 사용하였다. 조사도구는 전문가들에 의해 타당도와 .826-.945 수준의 신뢰도를 갖춘 설문지를 사용하였다. 그 결과 첫째, 골프의류 선택속성 중 심미성과 일상성 요인이 고객만족에 정(+)적 영향을 미쳤다. 둘째, 고객만족은 브랜드태도에 정(+)적 영향을 미쳤다. 셋째, 고객만족이 재구매의도에 정(+)적 영향을 미쳤다. 그러므로 골프의류기업은 소비자들이 중요시하는 선택속성이 무엇인지 파악하여 효과적인 전략을 마련해야 할 것이다.

• 한국의상디자인학회지
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• 제22권3호
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• pp.139-153
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• 2020

Today, the proliferation of smart-phones and other mobile devices is bringing many changes to people's daily lives. Recently, the mobile shopping market has grown rapidly and has become a center of distribution. Furthermore, the consumer mobile fashion market is expected to expand and mobile fashion consumers' shopping tendencies will gradually become segmented. Differentiated marketing strategies for mobile fashion companies are to become essential. This study intends to understand the propensity of mobile fashion shopping and the importance of fashion app attributes, and their impact on mobile fashion shopping customer satisfaction and loyalty. The research aims to identify shopping trends and buying behaviors of mobile fashion consumers, find ways to increase mobile fashion shopping purchases, and help develop the mobile fashion market. The results of this study are summarized as follows. First, the compilation and the economics of the mobile fashion shopping propensity factors were shown to have a significant impact on product information, product reviews, and service quality, which are in turn important factors for fashion app attributes, whereas convenience only had a significant impact on service quality. Second, product information and service quality, which are also important factors for fashion app attributes, have a significant impact on mobile fashion shopping. Third, customer satisfaction concerning mobile fashion shopping has a significant impact on loyalty. Mobile fashion shopping customer satisfaction increases loyalty. Increasing the satisfaction and loyalty of mobile fashion shopping will lead to increased sales using mobile fashion shopping apps(Site) and become apparent in the results of mobile fashion companies. Therefore, various efforts by mobile fashion companies will be needed to satisfy their customers.

• 한국콘텐츠학회논문지
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• 제16권12호
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• pp.244-257
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• 2016

본 연구는 소비자의 문화소비성향과 문화서비스속성이 문화서비스만족도에 미치는 영향을 조사하기 위하여 수행되었다. 본 연구의 조사기간은 2015년 1월12일~2015년 2월15일까지였으며, 조사대상자는 20세 이상의 문화서비스를 이용하는 소비자 309명을 대상으로 이루어졌다. 수집된 자료는 SPSS 18.0을 이용하여 요인분석, 군집분석, ANOVA, 교차분석, 다중회귀분석 등으로 통계처리 하였다. 분석결과, 문화소비성향 유형에 따른 공연문화서비스속성의 차이는 고객응대, 고객관리, 서비스이행에서, 전시문화서비스속성에서는 고객응대, 고객관리에서 유의미한 차이가 나타났다. 그리고 문화서비스속성이 만족도에 미치는 영향으로는 공연에서는 '서비스이행', '시설', '고객관리'에서 유의미한 영향을 미치고 있으며, 전시에서는 '서비스이행', '시설', '고객관리, '고객응대'에서 유의미한 영향이 나타났다. 본 연구는 문화서비스를 이용하는 소비자의 만족을 높일 수 있는 기초자료로 활용되기를 기대한다.

• 한국환경복원기술학회지
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• 제24권4호
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• pp.47-60
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• 2021

This study was conducted to classify quality attributes for quality elements of public service targeting Gochang Jayeonmadang and analyze their impact on resident satisfaction and dissatisfaction by each service quality element by using the Kano model and the customer satisfaction coefficient and dissatisfaction coefficient of Timko(1993). As a result of the study, all 20 quality elements of public service were classified as one-dimensional attributes. Since the Jayeonmadang project restores the damaged natural environment and restores the ecosystem, it is judged that satisfaction is proportionately satisfied as the natural environment has been restored and the ecosystem has been restored. According to Timko (1993)'s analysis of customer satisfaction coefficient, it is believed that the most effective way to improve residents' satisfaction is to carefully establish and implement maintenance plans and to create a good environment to ensure that plants have settled.

• 한국식품영양학회지
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• 제24권4호
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• 대한지역사회영양학회지
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• 제18권5호
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• pp.491-504
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• 2013

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

• 한국조리학회지
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• 제16권2호
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• pp.199-214
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• 2010

본 연구는 호텔 예식 선택 속성의 만족도와 행동의도 관한 연구로 서울 및 대전 지역의 특급호텔 예식을 경험한 고객을 대상으로 하였다. 조사를 위해 총 300부의 설문지를 배포하여 이중 248부를 연구의 자료로 활용하였다. 자료는 데이터 코딩을 거친 후 SPSS 14.0 통계 패키지를 이용하여 분석하였다. 라이프스타일에 대한 요인 분석 결과 4개의 요인이 추출되었고, 호텔 예식 선택 속성에 관한 요인 분석 결과 5개의 요인이 추출되었다. 연구결과, 호텔 예식 라이프스타일에 따라 호텔선택 속성에 차이가 나타나고 있으며, 호텔 예식 만족도는 호텔 예식 행동의도에 영향을 미치는 것으로 나타났다.