• International Journal of Quality Innovation
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• 제3권2호
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• pp.183-198
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• 2002

The purpose of this research is mainly to make an analysis and comparison of the purchasing behaviors of consumers in Mainland China and Taiwan. We precede this research with a questionnaire survey. In Mainland China, we targeted consumers of 10 department stores of the Parkson Plaza Co., Ltd. that are located in 10 different cities. In Taiwan, we selected 3 department stores of the Far Eastern Department Stores in 3 cities. The results of this analysis indicate the importance of quality attributes to the consumers for both Mainland China and Taiwan, albeit with some differentiations. The consumers in China are more focused on the merchandise for example as well as imitation, quality and price. Contrarily, the consumers in Taiwan are more attentive to service quality and parking Issues. On the level of evaluation of satisfaction, the differences are not so obvious for both sides. For example, the quality attributes of “No imitation products” and “Friendly servers” are ranked as the most satisfactory items for both sides. Generally speaking, the service quality of Taiwan's department stores is very outstanding. There are also some differences in the areas of lesser satisfaction between consumers of China and Taiwan. The consumers in China identified the quality attribute “the designs of merchandising, display and the usage of each floor” as the most dissatisfactory item, while the performance on this quality attribute is well accepted by the consumers of Taiwan's department stores. Another contradiction is that Taiwan's consumers are more concerned about “Parking”; this quality attribute obtained much less attention from the consumers in Mainland China. From the analysis of determinants that will have impacts on the willingness of customers to buy again, we found that the viewpoints of consumers from both sides are quite similar. The two main factors are “quality of merchandise” and “service quality”. However, the consumers in Mainland China care more about “the price of merchandise”; this is less important to the consumers in Taiwan. We may conclude from the importance and satisfaction level of the quality attributes and determinants for return customers that differences are caused mainly by the different management of the department stores and the different living circumstances of people across the straights.

• 한국식품조리과학회지
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• 제32권3호
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• pp.353-362
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• 2016

Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.

• 품질경영학회지
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• 제37권2호
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• pp.32-45
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• 2009

The importance of quality logistics service has kept growing in fierce competitions. Accordingly, many have tried to assess the logistics service quality and attempted to propose the strategic ways to manage it. However, it has been known that service quality is a multi-dimensional construct and not all quality attributed are viewed as equally important to customers. In other words, each quality attribute has different implications for customer satisfaction. To this respect, the current study attempted to identify the satisfying/dissatisfying quality factor through the Kana approach. In so doing, several satisfying and dissatisfying quality factors in logistics service quality were identified. Further, several academic and practical implications for logistics service quality were proposed.

• 한국식생활문화학회지
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• 제23권5호
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• pp.605-615
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• 2008

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

• 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.

• 간호행정학회지
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• 제10권4호
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• pp.473-484
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• 2004

Purpose: This study was performed to investigate the perception gap about the factor of nursing service quality and the hospital revisiting intend between consumers and providers. Method: The questionnaire was developed and distributed to 300 patients and 210 nurses at the three general hospitals in three provincial city, Korea. For data analysis, SPSS/PC program was used. Result: the 20 attributes of nursing service are perceived as satisfaction factors by consumers and the 14 attributes are by providers. No attributes is perceived as hygiene factor by consumers and providers. The gender of consumers' demographic characteristics has a significant difference and don't have affection for hospital revisiting intent, and the position and education level of providers' demographic characteristics have a significant difference and explain 4.5% of hospital revisiting intent. The 12 attributes of nursing service by consumers and 3 attributes by providers correlate to hospital revisiting intent, and the only 'nurse's sincerely attitude' attribute in consumers and the only 'credible nursing service' attribute in providers explain of hospital revisiting intent. Conclusion: there are definitely perception gap between consumers and providers. So nursing organization have to recognize and try to overcome these perception gaps.

• 한국융합학회논문지
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• 제11권12호
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• pp.275-282
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• 2020

잠재력이 큰 중국 뷰티시장에 대한 관심이 커지면서, 성공적인 중국시장 진출을 위해서는 한국과는 다른 중국 소비자들의 성향에 대한 이해가 더욱 중요해지고 있다. 본 연구에서는 한국과 중국 소비자 간의 뷰티샵 선택 속성 차이를 비교하고자 하였다. 이러한 연구목적을 달성하기 위하여 점포선택요인에 대한 선행연구를 통해 뷰티샵 선택 속성을 환경적 속성, 구조적 속성, 외형적 속성, 인지도, 서비스 속성 등 5개의 구성요소로 분류하였다. 중국인 162명과 한국인 111명으로부터 각각 설문 응답을 회수하여 실증분석을 하였다. 중국인이나 한국인 모두 뷰티샵 선택 속성 중 환경적 속성 및 서비스 속성과 만족도 간의 관계는 유의하나, 나머지 속성들과 만족도 간의 관계는 유의하지 않은 것으로 나타났다. 또한 환경적 속성 및 서비스 속성과 만족도 간의 관계는 중국인과 한국인 간 유의한 차이가 존재하는 것으로 나타났다. 본 연구는 한국인과 중국인 간의 뷰티샵 선택 속성 차이를 비교함으로써 치열한 뷰티 시장의 경쟁에서 각국의 상황과 특성에 대한 이해를 바탕으로 보다 품질 높은 뷰티샵을 창업 및 운영할 수 있는데 도움을 줄 수 있다는 측면에서 그 의의를 찾을 수 있다.

• 한국조리학회지
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• 제23권3호
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• 대한영양사협회학술지
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• 제11권4호
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 한국초등과학교육학회지:초등과학교육
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• 제27권1호
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• pp.9-22
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• 2008

The purpose of this study was to investigate the type of classification criterion and the characteristic of classification strategy that appear in pre-service elementary teachers' classification activity. The 4 tasks were developed for classification activity; button as a real things that attribute is prominent, shell as a real things that attribute is less prominent, snow flake as a picture cards that attribute is prominent, and galaxy as a picture cards that attribute is less prominent. The 5 college students who major in elementary education were selected. Data were collected by interview with participants, participants' classification recording paper, investigator's observation of participants' action observation, and videotaped that record participants' subject classification process. Result proved in this study is as following. First, pre-service elementary teachers used 4 qualitative classification criterion of feature, random field, image and secondary property, and used 2 dimension classification criterion of space and quantity. They used single quality classification criterion or combining dimension classification criterion in classification activity. Second, pre-service elementary teachers have classification strategy that apply each various classification criterion, and also classification strategy are different according to subject, but discussed that "anchor" and "priming effect" are important for effective classification. Result of this study is expected to contribute classification research and classification teaching program development.