• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2007년도 춘계학술대회
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• pp.64-69
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• 2007

In this study, it is going to improve basic thought continuously about railroad industry service quality. So, it studies connection between main factor about service quality and customer satisfaction for KTX railroad industry also general railroad service quality problems. To make clear, first of all, it could understand element structure through hunting factor analysis, and then, it has statistical test in conclusive factor analysis. Finally, it would be show successful service quality direction that is result of analyzing between all ingredients of KORAIL industry service quality and causality of customer satisfaction to apply ideal point.

• 한국IT서비스학회지
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• 제5권2호
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• pp.1-23
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• 2006

An Empirical study was done for finding the e-service quality of public administration focused on customer relationship management(CRM). The e-service quality of public administration was categorized as system quality, information quality, service quality, and CRM after doing a literature review in e-service quality and public administration. The validity and reliability of a questionnaire were examined through factor analysis and regression analysis was done using the customer satisfaction and efficiency improvement of public administration as dependent variables and the 7 factor scores from the factor analysis as independent variables. The results show for that 6 factors are not only very important in explaining the customer satisfaction but also partially important for efficiency improvement of public administration. In particular, CRM has significant effect on both customer satisfaction and efficiency improvement of public administration.

• 품질경영학회지
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• 제30권4호
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• pp.26-43
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• 2002

This study was conducted to identify the differences in service quality between Incheon and Kimpo international airports and critical factors influencing satisfaction of their customers. According to the results of the study, all service quality factors of Incheon international airport except the service factor of geographical location were better than those of Kimpo international airport. However, all service quality factors of the two airports were evaluated inferior to those of American, western European and Japanese international airports. In addition the service quality factors such as response, safety, airport facility and geographical location were found as critical factors influencing satisfaction of the airport customers. The service quality factor of geographical location of Incheon international airport was measured much inferior comparing with other service quality factors. Thus, the results of this study suggest that the Korean government deliberate and benchmark the international airports of western Europe and the USA in determining the geographical location when planning new international airports.

• 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.

• 유통과학연구
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• 제12권11호
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• pp.101-111
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• 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.

• 한국의류학회지
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• 제27권11호
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• pp.1179-1189
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• 2003

This study had a focus on service quality, customer satisfaction and relationship orientation. The subjects of this study were: 1) to examine the conceptual structure of service quality perceived by males consumers of character clothing brands, 2) to examine of the service quality on customer satisfaction, and 3)to examine relationship between customer satisfaction and relationship orientation. The questionnaire was collected between October, 28 and November, 8 in 2002. Samples of 271 respondents were obtained. The sample consisted of males in their twenties and thirties who had a experience on buying character clothing brands in Seoul. To analyze the data, reliability analysis, percentage, frequency analysis, factor analysis, correlation analysis, and regression analysis were applied. The results were as followings: 1) As a result of factor analysis, the service quality were identified by four dimensions: environmental service, personal service, products service, and promotion service. 2) As a result of correlation analysis and regression analysis, the service quality had a positive influence on customer satisfaction. Especially products service was the most important factor for customer satisfaction, followed by environmental service. 3) As a result of correlation analysis, customer satisfaction had a positive influence on relationship orientation.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• 한국유기농업학회지
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• 제18권3호
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• pp.315-329
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• 2010

This study focused on analysis of the satisfaction level of specialty shops for environment-friendly agricultural products (EFAP). To analyze the satisfaction level of EF AP, a series of household surveys were conducted. Questionnaire was prepared on the basis of the SERVQUAL model and the structural equation modeling was made on the basis of the contents surveyed. The main results of this study are summarized as follows. Firstly, tangibles structured with store clearance, neat uniform, information and others is the factor of service quality satisfaction. Secondly, reliability structured with service practice, problem solving, and service in accurate time is the factor of service quality satisfaction. Thirdly, assurance structured with the reliability of employees, sufficient knowledge of employees, courteous and good manner is the factor of service quality satisfaction. Fourthly, responsiveness structured with prompt service, voluntary help, customer response service and the like is the factor of service quality satisfaction. Fifthly, the sympathy structured in interest for each customer, provision of service in time convenient to use, encountering the customers with genuine feeling are the factors of service quality satisfaction. And sixthly, the service satisfaction factors would influence on the consumer behavior factors.

• 정보관리연구
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• 제40권2호
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• pp.47-70
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• 2009

이 연구는 공공도서관의 서비스품질을 측정하기 위한 공통된 요인을 추출하여, 표준화된 서비스품질 측정도구를 개발하기 위한 탐색적 시도로 이루어졌다. 이 연구는 선행연구를 바탕으로 기존의 주요척도들을 사용하여 공공도서관의 서비스품질을 직원의 상호작용, 정보자원 및 프로그램, 물리적 환경 및 시설의 세 가지 차원 나누고, 이를 다시 하위차원으로 세분하였다. 아울러 이 서비스품질의 차원을 바탕으로 위계적 3차원 요인 구조모형을 설정하고 이를 탐색적 요인분석과 확인요인분석을 실시하여 검정하였다.

• 경영과정보연구
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• 제17권
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• pp.315-333
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• 2005

The Internet has been identified as the worlds fastest growing marketplace with seemingly limitless opportunities for marketing products and services. Logistics service quality is considered an essential strategy for success and survival in today's internet environment. Logistics excellence has become a powerful source of competitive differentiation within diverse marketing offerings of internet firms. The quality of logistics service performance is a key marketing component that helps create customer satisfaction. As the business environment has changed, the operations based definition of logistics service have evolved. The objective of this study is to examine the logistics service quality in internet shopping mall and the impact of logistics service quality on customer satisfaction. The quality factors of logistics service in this study are consist of five quality factor. The survey result is drive from a man experienced in used internet shopping mall. The finding suggest that logistics service quality of five factor had a positive effort on customer satisfaction. Specifically, timeliness had the most consistent positive effort on customer satisfaction.