• 대한가정학회지
• /
• 제25권4호
• /
• pp.33-45
• /
• 1987

The purpose of this study is to analyze the factorial structure of the criteria on clothing selection of the working women, and then to provide the date to develop an instrument to measure the criteria on clothing selection. A total of 877 samples were selected from unmarried female in the twenties. Data were analyzed using factor analysis, Pearson's product-mement correlation coefficients, content analysis and Cronbach's α. The results of the study were as follows; 1. There were identified 7 factors as the clothing selection criteria of the working women; Fashion, Practicality, Modesty, Appearance, Service, Comfort, and Impulse purchase. 2. Comparing with the previous results, we confirmed that the criteria on clothing selection was made up of at least 8 factors; Practicality, Comfort, Brand or price, Impulse purchase, Fashion, Individuality, Modesty, and Service. 3. According to the correlation among 8 factors, they formed two clusters; one cluster contained Practicality, Comfort, and Modesty factor, and the other did Brand or price, Impulse purchase, Fashion and Individuality factor. 4. Service factor was significantly correlated to the other factors, that is, service was the very important criteria on the clothing selection.

• 유통과학연구
• /
• 제12권11호
• /
• pp.101-111
• /
• 2014

Purpose - This study aims to verify the construct of the service quality suitable to the characteristics of the business center, to develop the scale that can measure the service quality objectively, compare the diverse business centers in Korea, and present desirable methods of business center management and operation. Research design, data, and methodology - In the first stage, literature research and focus group interviews with current users and actual business experts of business centers were conducted. In addition, 69 early stage scale items were derived. In the second stage, a Delphi survey was conducted on the experts of business and academic circles. The measurement items in the early stage were supplemented and revised. The content validity rate (CVR) of 69 measures was computed and then the experts' opinions were used. As a result, the business center service quality scale, made up of 9 organizing factors and 36 measurement items, was constructed. In the third stage, a survey was conducted on the occupants who were currently using the business center. It was to confirm if the developed business center service quality scale could be actually utilized. The data of 435 samples collected were used. To refine the scale items, the exploratory factor analysis (EFA) was conducted repeatedly. Results - The business center service quality scale, made up of 8 factors and 33 items, was developed again. The 8 factors are reliability, speed, kindness, specialty, responsibility, appearance, convenience, and public interest. The reliability coefficient (Cronbach's Alpha) of each factor is greater than .7. Thus, it was confirmed that there was reliability in the measurement items. Further, the model suitability was verified using the confirmatory factor analysis (CFA), and the convergent validity and the discriminant validity were verified. This proved the construct validity. Through this process, the Korea Business Center Service Quality Scale was developed. Based on factor analysis, the developed business center service quality (BCSQ) scale consists of 4 aspects, 8 factors, and 33 items, comprising the "process quality" aspect: reliability (3 items), speediness (4 items), kindness (3 items) factors, the outcome quality aspect: expertise (3 items), responsibility (5 items) factors, the environment quality aspect: appearance (5 items), convenience (3 items) factors, and the public interest aspect: public interest (7 items) factor. However, according to CFA, the BCSQ scale consists of a total of 4 aspects, 8 factors, and 33 items, comprising the "process quality" aspect: reliability (3 items), speediness (3 items), kindness (3 items) factors, the outcome quality aspect: expertise (2 items), responsibility (4 items) factors, the environment quality aspect: appearance (3 items), convenience (2 items) factors, and the public interest aspect: public interest (3 items) factor. Conclusions - The BCSQ scale could serve as a diagnostic tool that will allow business center managers to determine service areas that are weak and in need of attention, and to improve the service quality of the business center.

• 디지털융복합연구
• /
• 제15권8호
• /
• pp.45-58
• /
• 2017

한국의 포워딩산업에서의 업체 간 경쟁은 현재 매우 치열하다. 그러나 포워딩산업의 서비스품질에 관한 연구가 한국과 전 세계적으로 아직 매우 적다. 본 연구는 포워딩산업의 특성을 반영한 포워더의 서비스품질 요인들을 도출하는 것을 연구의 목적으로 하였다. 서비스품질의 측정항목들을 선행연구와 면접조사를 통해 정리한 후, 한국의 수출입업자들을 대상으로 설문조사를 하였으며, 수집된 자료들에 대해 탐색적 요인분석을 실시하였다. 연구결과, 포워더의 서비스품질요인은 정확성, 신속 정시성, 안정성으로 정의되는 운영특성과, 전문성과 공감성으로 정의되는 고객지향성의 두 요인으로 도출되었다. 본 연구의 중요한 기여는 선행연구들과 달리 포워딩산업의 특성을 반영한 서비스품질요인을 제시하였다는 점이다. 향후의 연구과제는 두 요인 중 어느 것이 고객충성도에 더 많은 영향을 미치는 지를 분석하는 것이다.

• 대한공업교육학회지
• /
• 제40권1호
• /
• pp.87-104
• /
• 2015

이 연구는 발명교사교육센터에서 추진하고 있는 현직교사 대상의 발명교육 직무연수의 현업적용도를 확인하기 위해서 수행되었다. 연구의 목적을 달성하기 위해서 연수 이수 1년 후 시점에서 이수자가 인식하는 학습 파지도, 연수 유용도, 연수 내용의 교육 활용도, 발명교육 능력 향상도를 알아보았다. 이 연구는 2013년 동남권 발명교사교육센터의 직무연수를 이수한 현직교원 60명을 대상으로 하였으며, 현업적용도 조사 연구와 연수 후기에 대한 질적 분석으로 수행되었다. 연수 이수자 60명 중 현업적용도 조사에 응답한 인원은 30명, 연수 후기 작성에 참여한 인원은 12명이다. 동남권 발명교사교육센터에서 2013년에 추진한 현직교원 대상의 직무연수 현업적 용도의 평균값은 5점 만점에 4.07점으로 비교적 높은 점수로 확인되었다. 연수 이수 1년 후 이수자가 인식하는 현업적용도의 하위 항목은 교육능력 향상도 4.39점, 연수 유용도 4.11점, 교육 활용도 3.94점, 학습 파지도 3.82점의 순이다. 현업적용도의 전체 평균 4.07점을 기준으로 보았을 때, 교육능력 향상도와 연수 유용도는 상대적으로 높은 값을 보였고, 교육 활용도와 학습 파지도는 상대적으로 낮은 값으로 확인되었다. 연수 이수자의 현업적용도에 대한 질적 분석 자료로 확보한 12편의 연수 후기에 대한 내용을 분석한 결과, 학습 파지도, 연수 유용도, 교육 활용도, 교육 능력 향상도를 직 간접적으로 설명할 수 있는 의미 있는 사례를 도출하였다.

• 대한치과기공학회지
• /
• 제40권3호
• /
• pp.151-162
• /
• 2018

Purpose: The main purpose of this study is to develop assessment measures for the quality of service for dental labs. Methods: In order to construct the measure of service quality assessment for dental labs, relevant modifications were extracted around theoretical studies, and the survey was conducted on dental technician workers through internet survey. final scale questions were extracted through exploratory factor analysis and confirmed factor analysis of measurement variables, the demographic characteristics of the subjects and the perceptual difference of dental labs were analyzed for the extracted variables. Results: The final five variants of the interactive factor analysis that include the ability to change employee growth, reliability, responsiveness, materiality, interoperability, confirmatory factor analysis excludes variations in employee growth wages, welfare benefits, by changing its name to network capabilities, the quality of service factors for the final dental labs consisted of five variations: network competence, reliability, responsiveness, materiality and interoperability. Conclusion : The service quality of the dental labs showed that the reliability of the product related to the dental materials and the product production responsiveness related to the production order, the Materiality of the materials and equipment of the dental labs, the Interoperability responsiveness related to dental orders, And the importance of network capability to form a mutual network.

• 디지털산업정보학회논문지
• /
• 제11권1호
• /
• pp.209-223
• /
• 2015

Google was established an online service company. Lately, Google has widened to the business area until manufacturing industry. Apple was established a computer manufacturing company. So, new business models should develop and should be innovation in order to adapt to industry environments. New business model's development and innovation are attracted on strategy to expect the high performance at companies. In particular, it is important to companies facing a variety of problems. Therefore, the purposes of this study are as follows : First, there understand the perception difference on online service company, offline service company, manufacturing company. Second, there provide for the use of strategy on online service company, offline service company, manufacturing company. The results of this study are customer factor, strategy factor, revenue factor have been statistically significant differences using ANOVA analysis in industry field, and customer factor has been statistically significant difference using t-test in business field. Then, it will expect to increase business competition through the business model.

• 보건행정학회지
• /
• 제23권4호
• /
• pp.343-348
• /
• 2013

Background: Price control alone may not successfully restrain growth in health expenditures. This study aimed to propose fee adjustment model suitable for Korea reflecting health service volume and to clarify applicability of the model by comparing actual conversion factor with estimated conversion factor from simulation of this model. Methods: Fee adjustment model was developed based on Alberta's fee adjustment formula in Canada and 7 alternatives were assessed according to diversely applied parameters of the model. Results: Estimated conversion factors of the tertiary care hospital and the hospital were lower than actual conversion factors, since the utilization of heath service has been increased. However, there was no big difference between estimated conversion factors and actual conversion factors of the general hospital and the clinic. Eventually this fee adjustment model could estimate proper conversion factor reflecting health service volume. Conclusion: This model may be applicable to the mechanism as determining conversion factor between insurer and provider via negotiation and controling growth in health expenditures.

• 한국의류학회지
• /
• 제25권2호
• /
• pp.293-302
• /
• 2001

The purpose of this study was to investigate the effects of a saleswomans clothing and store type on elderly female consumers likability to a saleswoman. Also it was to study the effects of the factors consisting likability to a saleswoman on intent to purchase among elderly female consumers. 3(clothing formality: low, medium, and high)$\times$2(clothing style: clothing looking old vs. young)$\times$2(store type: high priced specialty store vs. low priced open market) complete randomized between subjects design using field experiments were conducted. Subjects were 240 elderly females aged 54-69. The results showed that likability to a saleswoman consisted of impression factor, service ability factor and caring factor. There was the significant three way interaction among three independent variables in the service ability factor(F(sub)2,228=15.62, P<.001). Regression Analysis showed that the impression factor($R^2$=0.29, F<.001) and the service ability factor($R^2$=0.06, F<.001) influenced the elderly consumers intention to purchase significantly. In conclusion, favorable appearances of a saleswoman is considered a crucial service quality influencing potential elderly consumers to purchase.

• 한국전자거래학회지
• /
• 제18권4호
• /
• pp.241-255
• /
• 2013

다양한 서비스들의 조합인 컨버전스 서비스의 중요성이 날로 커지고 있다. 본 연구는 컨버전스 서비스 사례 중 하나인 텔레매틱스 서비스를 정보서비스, 엔터테인먼트 서비스로 분류하고 이들의 만족도와 디자인, 가격 요인이 기술수용 모형의 요인인 인지된 용이성, 인지된 유용성 및 구매의도와 어떤 관계를 이루는지를 실증하였다. 구조방정식을 통해 요인들간의 경로를 분석한 결과 서비스의 만족, 디자인 요소가 인지된 유용성에는 유의한 영향을 미치지 못하고, 인지된 용이성에만 영향을 미치는 것으로 나타났다. 이는 운전 중에 사용하는 텔레매틱스 서비스 특징상 고객들이 이용하기에 쉬운 것이 강조되어야 함을 의미한다.

• 한국식생활문화학회지
• /
• 제38권2호
• /
• pp.99-111
• /
• 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'.