• Korean Journal of Social Welfare
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• v.66 no.1
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• pp.221-249
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• 2014

This paper has the objectives to define the concept of 'Good Care' which is the service goal we are aiming essentially for the improvement of long-term care service quality, to find out the components for 'Good Care', and to explore the conditions that create a good care. In addition, we tried to find the answer about what is the best way to measure the service quality. For this, I referred the advanced researches which explored the fundamental properties of care and tried to find the answer from the accumulated wisdom of service field through the 5-year long term care service experience. As a result of research, the good care can be defined as helping someone to be able to maintain his own life as maximum as possible with the goal to assure total quality life. The most important condition for good care is making 'a good care relationship'. Without damaging the relationship between care provider and care receiver, the individualized service focusing on the demand of care receiver based on mutual reliability, mutual respect and smooth communication should be provided. For the evaluation system, it is reasonable to set the standard according to the size of each institution for the core quality of facility service and establish the certification system of absolute standard to carry out the quantitative evaluation rather than the relative evaluation in the whole. For the part over the absolute certification standard, it is reasonable for each institution to characterize its own characteristics autonomously and carry out the qualitative evaluation for this. For the evaluation of home visit care service, it is recommended to contain the evaluation contents such as user satisfaction, satisfaction of care worker, how well the case management system of home care service center is operated etc.

• The Korean Journal of Health Service Management
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• v.12 no.4
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• pp.85-102
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• 2018

Objectives: In order to cope with the quality and the substantiality issues in long-term care for the elderly, we should have a wider view of long-term system components based on the understanding of health care organizations, management services, support for care providers and beneficiaries, education of the workforce, and management of finance and resources. Methods: For resolving the issues raised and offering guidance in the area of long-term care, we reviewed 20 reports and documents of the government and government-related institutions using the Internet home pages of the Australian government and the related organizations in the health care sector. These organizations are undergoing a huge system reform to implement consumer-directed care since 2015, in the areas of service, resources, finances, organization, and management. Results and conclusions: The study outcomes can have some implications for the long-term care system in Korea based on the differences in the service components. The results can provide basic information for improving the long-term care service, and can have several other implications for long-term care in Korea.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.30 no.2
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• pp.14-23
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• 2022

This paper analyzes quality management of aviation safety services in Korea and proposes practical implications for improvement. We look into how quality management is conducted in the Korean aviation industry and confirm aviation authority's efforts for a quality management system. We also compare and analyze international standard ISO 9001 and aviation safety oversight system quality management cases of International Civil Aviation Organization (ICAO) and U.S. Federal Aviation Administration (FAA) with a Korean case. Results find the difference in defining the scope of ISO 9001 management between ICAO/FAA and the Korean authority which causes unnecessary misunderstanding in oversight perception. The Korean aviation authority strives to provide a high level of safety oversight services by educating aviation safety inspectors as well as establishing a quality management system. We believe that our proposals can help Korean aviation safety oversight system secure objective credibility and seek a safe growth and development of the aviation industry.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

• Journal of Korean Library and Information Science Society
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• v.41 no.4
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• pp.127-150
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• 2010

This study aims to analyze the gap between university students' cognitions and expectations on users' cognitions about dimensions of library staff service quality and the reason of gap. The results showed that the overal service didn't reach the users' minimum expectation. Among the every item of service quality, the greatest expectation service was the quick delivery of non home library materials and staff's politeness. The most great was in-depth subject services and friendly encounter. The staff service quality gave the library satisfaction; in-depth subject services, exact understanding of user needs and politeness. The great gaps were caused to the lack of willingness to answer question, the lack of communication, and the lack of user care etc.

• Journal of Digital Convergence
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• v.10 no.4
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• pp.63-78
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• 2012

This research aimed at constructing consultant's competencies of having the biggest effect upon consulting performance with competencies, knowledge and attitude, clarifying the effect upon service quality and consulting performance and being useful for some researches developing future consultant's competencies and looking for service quality improvement plan. The results of the study can be summarized as follows. First, it was identified that the consultant's competencies had positive effect upon consulting service quality. Second, it was verified for service quality to have positive effect upon consulting performance. Third, consultant's competencies proved that it has positive effect upon consulting performance.

• Asia Pacific Journal of Business Review
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• v.4 no.1
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• pp.35-44
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• 2019

Service quality is a competitive weapon in the banking industry. Better understanding of customer's perception of service quality in the banking industry and the drivers of such perceptions will be a sound basis for continuous improvement in the quality of service offered to customers, customer satisfaction and customer retention in the industry. An earlier study by the same authors (Ibrahim and Bokkasam, 2016) revealed that the six SERVQUAL determinants are significantly related to and explain about 84% of overall customer satisfaction. It was also observed that the female customers perceived higher level of positive perception towards SERVQUAL determinants. The present study carries out a micro-analysis of the influence of gender on the constituents of the service quality and customer satisfaction for all the six dimensions of the SERVQUAL: Access, Communication, Competence, Tangibility, Empathy and Reliability, in Saudi banking sector. The study also analyses gender-wise levels of satisfactions with regard to individual components constituting various factors of the constituents of SERVQUAL. It was observed that the male customers have significantly low levels of satisfactions with regard to promptness in solving conflicting issues and comfort during waiting time in the bank.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• Journal of Korean Society of Water and Wastewater
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• v.14 no.4
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• pp.328-336
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• 2000

In order to compare the effect of water quality on two service systems, tank and direct connection service, we selected randomly 30 rooftop tanks installed in the buildings with five or fewer floors, and collected water samples from each tank as well as tap water by direct service. At the same time each tank was investigated on their cleanliness and sanitary control. 30 water samples from direct service met Korean Drinking water quality standard. But 5 tank water samples(17%) were not able to meet Coliform or Total Colony Counts standard and free chlorine of 12 tank water samples(40%) were less than 0.2mg/L. Also Fe, Turbidity, TOC, Total Algae in tank water were higher than tap water on direct service. We concluded that thorough health control of water tank is necessary and conversion into direct connection service results in improving tap water quality importantly.