• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.172-185
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• 2020

To explore the impact of restaurant service quality for foreigners in South Korea on customer satisfaction, customer trust, and loyalty from three dimensions: quality of physical environment, food quality, and service quality and the influence of perceived price on satisfaction and loyalty, a survey was conducted by collecting 202 valid questionnaires and Amos 23 was used to examine the relationships between variables. The results show that the quality of physical environment, food quality, and service quality have significant positive effects on customer trust, but only food quality has a significant effect on customer loyalty and all three have no significant effects on customer satisfaction. In addition, customer trust has a significant positive effect on customer satisfaction and customer loyalty, but the effect of customer satisfaction on loyalty has not been verified in this study. At the same time, perceived price has a significant positive effect on customer satisfaction, but no significant effect on customer loyalty. Then the study examined the moderating effect of gender by using the SEM multi-group analysis method, founding that there are no significant differences between male and female on the impact of the three dimensions of restaurant service quality on customer satisfaction, and no significant differences between male and female on the impact of perceived price on customer satisfaction and customer satisfaction on loyalty, meaning that gender's moderating effects are not valid. These conclusions of this study are useful for restaurant operators to improve the quality of the physical environment, food quality and service quality, effectively improve customer trust, and thus customer satisfaction and loyalty.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 한국조리학회지
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• 제20권5호
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• pp.124-129
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• 2014

The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제14권8호
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• pp.3457-3472
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• 2020

The rapid change in the financial market has led to a shift to relationship marketing, which emphasizes relationships with existing customers rather than creating new ones. Therefore, to achieve competitive advantage in the market, assessing service quality and relationship quality has become an important tool for financial institutions. The widely applied five dimension model has shown problems of dimensions overlapping and blurring with each other, which results in the lack in providing the marketer with practical administrative implications. Therefore, a three dimensional model, composed of interaction quality, physical environment quality and outcome quality, that could be applied in general to various service industries and, at the same time, categorized into service quality dimensions that are not ambiguous for marketers to manage has been utilized. As a result, in the case of Korean consumers, interaction quality, physical environment quality, and outcome quality were shown to have positive effects on customer satisfaction and customer loyalty. For Brazilian consumers, physical environment quality and outcome quality were shown to have positive effects on customer satisfaction and customer loyalty. Also, a median effect of customer satisfaction was found. This paper reviews the concept and dimensions of service quality and relationship quality, as well as verifying the structural relationship between the two variables through empirical analysis. Through the results of the analysis, the paper compares the differences between two distinctive countries and present theoretical and academic implications.

• 한국식생활문화학회지
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• 제20권6호
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• 한국주거학회논문집
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• 제19권4호
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• pp.31-39
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• 2008

The physical environment is one of several service characteristics that are important contributors to service quality. As far as public service buildings, public community facilities serve as arenas for education, social interaction, leisure, and health activities for community districts. The purpose of this study was to investigate the physical state of public community facilities and use of public community facilities in Seoul and Suwon and to identify expectations of users toward the physical environment and service aspects. Site visits to four public community facilities were conducted and surveys were distributed for this study, with one hundred ninety two questionnaires analyzed. Results suggest that in order to provide more equal benefits and service to the public, cities should provide several smaller instead of one large complex community facility. Additionally, facility users indicated large gaps between their expectations and the current state of facilities due to lack of storage, noise and difficulty of use. In general, physical characteristics should be improved rather than employee's attitudes and service behaviors, resulting in greater service quality.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년도 춘계학술발표대회 논문집
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• pp.376-381
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• 2008

Among various service characteristics, the physical environment is one of important contributors to service quality. In public service buildings, public community facilities serve as arena for education, social interaction, leisure, health activities for community districts. The purpose of this study is to investigate the physical state of public community facilities and expectations of users toward physical environment and service aspects. Site visits to four public community facilities and survey method were conducted for this study. One hundred ninety two questionnaires were analyzed. It is found that the majority of users are housewives and live near the community facilities. In order to provide more equal benefits and service to the public, it is suggested that smaller facilities should be provided in several sites instead of providing a large complex community facility to one area. Facility users indicated larger gaps between expectation and current state of the facilities regarding lack of storage, noise and ease to use. In general, physical characteristics should be more improved than employee's attitude and service behavior, which result in service quality.

• 한국산업정보학회논문지
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• 제22권3호
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• pp.95-107
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• 2017

본 연구는 은행의 서비스품질을 결과품질, 물리적 환경품질, 상호작용품질로 구분하고 각 차원이 고객만족과 교차구매의도 및 관계지속의도에 미치는 구조모형을 제안하고 은행을 이용하는 고객들을 대상으로 실증 분석하였다. 분석결과 첫째, 서비스품질의 상호작용품질, 결과품질, 물리적 환경품질의 3가지 차원이 은행의 고객만족을 형성하는 하나의 원천임이 확인하였다. 둘째, 은행을 이용하는 고객들이 지각하는 은행의 상호작용품질, 결과품질, 물리적 환경품질을 높게 지각할수록 고객만족에 긍정적인 영향을 미치는 것으로 나타났으며, 그 영향력이 크기는 상호작용품질, 물리적 환경품질, 결과품질 순으로 나타났다. 셋째, 은행 서비스에 대한 고객만족은 관계지속의도 및 교차구매의도에 긍정적인 영향을 미치는 것으로 나타났다. 끝으로 이들 분석결과를 바탕으로 본 연구의 시사점과 향후 연구방향을 제시하였다.

• 마케팅과학연구
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• 제12권
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• pp.135-154
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• 2003

본 연구는 의료서비스이용자의 편의성을 증대시키기 위하여 의료서비스접점에서 물리적 환경과 공정성, 그리고 지각된 대기시간이 매개변수인 서비스품질평가와 부정적 감정을 통하여 재이용의도에 미치는 영향을 실증적으로 조사 분석하였다. 특히 의료서비스에서 물리적환경과 공정성이 부정적 감정에 어떠한 영향이 미치는지를 처음으로 확인하고자 시도하였다. 연구결과 의료서비스접점에서 첫째, 물리적환경요인은 서비스품질평가에 긍정적인 영향을 미치고, 부정적인 감정은 낮추는 것으로 나타났다. 둘째, 공정성은 서비스품질평가나 부정적인 감정에 영향을 미치지 않는 것으로 확인되었으며, 셋째, 지각된 대기시간은 서비스품질을 낮추고 부정적 감정은 증가시키는 것으로 나타났다. 넷째, 서비스품질은 재이용의도에 긍정적 영흥를 미치고 있으나, 부정적 감정은 재이용 의도에 영향을 미치지 않고 있는 것으로 확인되었다. 따라서 의료서비스도 물리적환경의 중요성이 증가 하고, 대기시간의 단축노력이 필요하다. 또한 부정적 감정은 재이용의도에 영향을 미치지 않는 것으로 나타났으나 의료서비스의 특수성에 따른 전환장벽이 해결될 경우 이탈가능성이 존재하고 있으므로 부정적 감정의 최소화를 위한 노력이 요구된다.