• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.580-588
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• 2007

The purpose of this study was to measure the effects of the perceived sacrifice, service quality, value and satisfaction on the intention to revisit restaurants. A total of 273 questionnaires were completed. The equation model was used to measure the causal effects. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The modified model yielded a significantly better fit to the data than the service quality model, and accounted for a greater share of the variance in intention to revisit than the service quality model. The effects of value and service quality on intention to revisit were statistically significant in both the service quality model and modified model. The effects of perceived sacrifice and service quality on value were statistically significant in the service quality model and modified model. As expected, service quality had a significant effect on satisfaction in the modified model. Satisfaction had a significant effect on intention to revisit in the modified model. Satisfaction also had a significant effect on service quality in the service quality model. Moreover, service quality had an indirect influence on intention to revisit through value and satisfaction in the modified model. Service quality had an indirect influence on the intention to revisit through value in the service quality model. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable intention to revisit, and decrease unfavorable intention to revisit.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.136-142
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• 2007

This study measured the causal relationships among tourist-perceived sacrifice, service quality, service value, and behavioral intention of employee's service. A total of 224 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the structural analysis result for the data was an excellent model fit. The influences of perceived value and service quality on service value were statistically significant. As expected, service quality and service value had significant effects on behavioral intention. Moreover, overall service quality played a mediating role in the relationship between perceived sacrifice and service value. Service value played a mediating role in the relationship between service quality and behavioral intention.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.163-173
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• 2007

The purpose of this study is to measure the effects of behavioral intention. A total of 273 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The comprehensive model yielded a significantly better fit to the data and accounted for a greater share of the variance in behavioral intentions than the five competing models. The effects of satisfaction, perceived value and service quality on behavioral intention were statistically significant. As expected, service quality and value had significant effects on satisfaction. Service quality and perceived sacrifice had significant effects on value. Moreover, service quality and value perceptions had an indirect influence on behavioral intentions. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable behavioral intentions and decrease unfavorable intentions.

• Korean System Dynamics Review
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• v.12 no.4
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• pp.125-156
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• 2011

The information service management models developed thus far have put their focuses mostly on technical dimensions of information systems (IS), finding their rationale from the goods-dominant logic (GDL) that IS as goods has value in itself. Information systems, however, is nothing more than a mechanism by which value is delivered to the users. According to the service-dominant logic (SDL), value is created and determined not at the time serve is made by the providers but at the time it is consumed by the users. The users therefore should be regarded as active value creators not as passive consumers of the value delivered by the providers. Based on the service-dominant logic, DISQM (Dynamic Information Service Quality Model) is developed. DISQM's backbone is designed in causal loop diagrams referring to and reinterpreting in systems thinking the 'Parasuraman, Zeithaml & Berry's GAP Model' and 'SERVQUAL' as an operational tool for the GAP Model, and the main IS success constructs are mapped onto the model exploiting the 'DeLone & MacLean's IS Success Model'. With VENSIM simulation software, this paper also shows how DISQM works in computer-simulation settings. After confirming DISQM's validity with the base simulation run, two scenarios are developed for the exemplary purpose and tested in terms of IS quality, service quality, and net benefits from the service for the public information service. Implications from the simulation runs are also discussed.

• The Journal of Information Systems
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• v.13 no.1
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• pp.97-119
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• 2004

Recently, many e-business companies started to charge fees to the use of information contents service. However, little is known about how users evaluate and determine to purchase information services. Past technology adoption research has focused primarily on the positive utility gains side, focusing on usefulness and ease of use. Purchase of e-service, however, involves not only the position utilities but also negative utilities. This research uses the service value model(SVM) and explains user's intention of purchasing a new information service. Based on the Perceived Value Framework, this research investigates the impacts of the service quality and the fee charge on the user's perceived service value and further on user's intention of adopting the e-service. One of the most important postulations of this research is that both service quality and the fee charge influence user's intention through affecting the user's perceived service value. This research presences a conceptual model of users' e-service evaluation process. The conceptual framework provides a basis for understanding how perceptions of quality and sacrifice influence value perceptions and purchase intentions. The results of an empirical research suggest that the both service quality and fee charge have influences on the perceived service value. However, they do not directly affect user's intention to purchase the e-service. They affect user's intention to purchase through affecting the perceived service value. In conclusion, this research provides a base to build on for other research studying use intention model of new e-service.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.926-934
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• 2007

The purpose of this study was to measure the effects of restaurant service quality dimensions on service value, satisfaction, and behavior intention. A total of 273 questionnaires were completed. A structural equation model was used to measure the causal effects. The results of the study show that the confirmatory factor analysis model presented an excellent model fit. The unrestricted model yielded a significantly better fit to the data than the two restricted models. In the unrestricted model, the effect of reliability on service value was statistically significant. The effects of tangibles and empathy on satisfaction were also statistically significant. As expected, empathy had a significant effect on behavior intention. Moreover, empathy had a significant indirect effect on behavior intention through service value and satisfaction. Restaurants should devote themselves to factors such as reliability in order to improve service value. Also, attention must be given to another important factor, empathy, since this influenced not only satisfaction, but also behavior intention.

• Journal of the Korean Operations Research and Management Science Society
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• v.36 no.4
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• pp.109-123
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• 2011

This study proposes a value based service design (VBSD) approach using Kano's model and QFD. Key quality factors and key cost factors are identified, evaluated and then incorporated to produce customer value index (CVI) and provider value index (PVI) which are together used to determine the four value strategy zones. Each value strategy zone suggests its own appropriate service development strategy based on its corresponding CVI and PVI characteristics such as maintaining current service, reducing costs, raising quality or eliminating/creating services. A camping car service design case is applied to this study, which shows the practical contribution of this VBSD approach.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.417-424
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• 2007

The purpose of this study was to measure the effects that service quality, perceived value and satisfaction have on loyalty in Namhaean area restaurants. A total of 273 questionnaires were completed. The structural equation model was used as an analysis method to measure the causal effects of service quality, perceived value, satisfaction and loyalty. The results demonstrated that the structural analysis result for the data was an excellent model fit. The effect of service quality on value, the effect of perceived sacrifice on value, the effect of service quality on satisfaction, the effect of value on satisfaction, and the effect of satisfaction on loyalty were statistically significant. Moreover service quality had an indirect effect on satisfaction through perceived value, and service quality also had an indirect effect on loyalty through perceived value and satisfaction. Perceived value had an indirect effect on loyalty, and an effect through satisfaction. Perceived sacrifice had an indirect effect on satisfaction through perceived value, and it also had an indirect effect on loyalty, and an effect through satisfaction. Further study is still required, and should be aimed at identifying the causal mechanisms of constructs, such that restaurant managers might be better prepared to offer value and satisfaction to their customers.

• The Journal of Information Systems
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• v.32 no.1
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• pp.147-178
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• 2023

Purpose The mail goal of this study is to find out factors influencing users' satisfaction of public application with the emphasis of service quality of public web and public value. For this purpose, we applied IS success model to develop the research model that explains users's satisfaction and public performance. Design/methodology/approach The proposed research model was developed based on IS success model along with two moderating effects - Service Quality of Public Web and Public Value in order to empirically test proposed causal relationships withing the model. A total of 377 survey responses were analyzed by forming the structural equation modeling with AMOS 24.0. Findings The analysis results show that the service, information, and system quality from IS success model are positively associated with user satisfaction, which in turn is positively associated with public app performance. The results also show that the relationship between user satisfaction and public app performance is positively moderated by public value. However, the relationship between public app service quality and user satisfaction isn't moderated by public web service quality.

• Journal of Korean Society for Quality Management
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• v.35 no.1
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• pp.61-72
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• 2007

The purpose of this research is to identify causalities among service quality, service value, customer satisfaction and customer loyalty. A Structural Equation Model is used to test the hypothesis of conceptual model. To test the model, we collect data by conducting a survey with 508 patients. Empirical result indicates that three factors such as tangibles, assurance, and empathy have direct impact on service value and customer satisfaction. Especially, customer loyalty is positively related not with service value but with customer satisfaction.