• Journal of the Korea Society of Computer and Information
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• v.20 no.7
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• pp.77-84
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• 2015

The study is to investigate which features are perceived by Social Network Service(SNS) users as the most required one to further boost the usage of service, and to examine the perception of these features of SNS sites varies according to their demographic and service usage characteristics. The study also is to suggest a few of research propositions on the relationships between required features of SNS sites and characteristics of SNS users, based on statistical analyses. To accomplish these research purposes, the study defined characteristics of SNS users including demographic(gender, age) and service usage one(start time of service usage, service usage place), and required features of SNS sites(system, service, information, emotion) based on the literature review of SNS. The results show, based on the statistical analyses using survey questionnaire on Korean and Chinese SNS users, that there are differences in perception of required features of SNS sites among the respondents grouped by age, start time of service usage, service usage place. Finally, the study proposed three research propositions, based on the analysis result, that could be used in SNS related researches in the future.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2000.10b
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• pp.59-74
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• 2000

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3782-3787
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• 2009

The purpose of this study is to service quality and customer satisfactory perception gap and service quality affect customer satisfactorily and this leads and there is the goal the fundamental data of resort marketing strategic establishment provides. As a result of factor analysis, customer quality was a difference to customer satisfactory recognition, the service quality was analyzed with the fact that affects customer satisfactorily. This study which sees with the scholastic questionable matter which analyzes the customer satisfaction of the resort market which had become maturity provided fundamental information a together for new marketing strategic establishment in the resort marketing person in charge.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.283-293
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• 2020

This study examines the effect of service quality and perceived value on customer loyalty with the intervening role of customers' satisfaction in the e-commerce industry. The research method uses a quantitative research design with a survey model. The sample used in this study is Tokopedia consumers who live in DKI Jakarta and have done online shopping at Tokopedia at least twice in the last six months. All variables used were reliable and valid and met the research requirements. The object of this research were the 200 customer respondents who had made purchases on the largest e-commerce platform of Indonesia, Tokopedia. Data analysis was done by using SPSS and Structural Equation Modeling (SEM). The results show that: first, the service quality and perceived value affect customer satisfaction positively. Second, there is a mediating effect of customer satisfaction on the relationship between service quality and perceived value on customer loyalty. Third, service quality and perceived value directly affect customer loyalty positively but insignificantly. The result implies that the role of customer satisfaction is significant in creating loyalty. In the e-commerce industry, good quality and perception could positively influence customers but not necessarily form loyalty. For that, e-commerce players should pay a lot of attention on customer satisfaction.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.89-103
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• 2011

The purpose of the study is to examine the effects of the country of origin image of beef on consumers quality perception, attitude and purchase intention. In order to conduct the research, 300 questionnaires were distributed to consumers who have purchased beef in Seoul during a two-week period from December $27^{th}$, 2010 to January $10^{th}$, 2011, but only 244 were analyzed for this study. The results are as followed First, country - of-origin image of beef had significant relations with consumers quality perception, attitude and purchase intention. Second, consumers quality perception had positive relations with attitude and purchasing intention. Third, consumer's attitude had positive influence on purchasing intention. In order to enhance the country-of-origin image of beef, cows should be raised in an environmentally friendly way. Having regular checkups and using good quality feed would produce reliable products. As well, in order to strengthen the image of beef, aggressive marketing strategies are also recommended.

• Journal of Environmental Impact Assessment
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• v.27 no.5
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• pp.417-430
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• 2018

Identification and mangement of ecosystem service hotspots are necessary to set environmental policies that include concepts of ecosystem service. Assessment and mapping of ecosystem service hotspot referring areas with high amount of ecosystem services provide essential information to manage ecosystem services effectively. Assessment of hotspots based on regional environmental stakeholders' perception is an useful approach to identify priority areas where management practices are required. This study estimated weights on regulating ecosystem services from regional environmental stakeholders' surveys in Ansan, and then, identified regulating service hotspots with weights. The result indicated that regulating services are, in order of importance, water quality, air quality, erosion, and climate control. The north-eastern forest of Ansan was mainly revealed as an ecosystem service hotspot. Ecosystem service hotspots were spatially distributed similarly regardless of environmental stakeholders' weights. Identification of ecosystem service hotspot with environmental stakeholders' perception can be applied in decision-support tools for ecosystem service management.

• Asia pacific journal of information systems
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• v.33 no.4
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• pp.1093-1117
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• 2023

The study aims to determine the impact of quality outcomes on behavior intentions in Financial Technology (FinTech) payment services. The study is focused on the development and testing of the impact of the SERVQUAL model on the TAM, i.e., Technology Acceptance Model for the measurement of the behavioral intention of users to use fintech payment services. The sample entails 578 specific survey responses from northern India from October to December 2022. The respondents were users of FinTech. The PLS-SEM technique was employed to explain the implementation process. Consequently, it discovered a significant relationship between the SERVQUAL models and the impact on behavioral intentions identified by TAM. The study will provide insight into the factors that impact the quality outcomes and adoption of Fintech payment services to the providers. The paper demystifies FinTech payment services in the range of perception of service quality outcomes and provides essential theories. The TAM model reflects the customer's sense of satisfaction, usefulness, and attitude. In contrast, the SERVQUAL model demonstrates the user's assessment of service quality outcomes such as quality, trust, security, and service quality positively affects behavioral intention in FinTech payment services.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.145-150
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• 2016

The Malaysian hotel industry is experiencing growth due to the increase of new hotels and hospitality-related service through inbound of business travelers and tourists to Malaysia. The influx of tourist is expected to increase and luxury hotels are beginning to be more popular. The interest of studying customer perception toward tourism facilities, especially in luxury hotels has also witnessed an increase. In this study, a qualitative approach on how customers perceive luxury hotels was conducted. This study covered customer satisfaction and service quality perceived by customers toward Sunway Resort Hotel and Spa. Ten individuals were involved in data collection, and data were analyzed thematically. Findings were themed based on positive and negative responses provided by both international and local customers.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.126-133
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• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• Journal of the Korea Society of Computer and Information
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• v.9 no.2
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.