• Journal of Korean Society for Quality Management
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• v.34 no.4
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• pp.78-92
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• 2006

While many services appear, it are performed in the various researches about a service. Among them, as to the basic reason for measuring the service level, in order to find out the strategy improving service quality. But the method for measuring quality of services up to date was unable to make it enough the role. This research tried to propose the approach systematically analyzing the human errors in order to improve service quality about the call center which utilizes the information technology. In fact, the human errors was found in the customer contact point in which the actual service is delivered. An interaction between the element for comprising call service was classified into 3 while defining the human error as 3 group. Moreover, the process where a service is delivered was classified according to 5 step and the generated error was measured in each step. The implication of this research looks at the service failure and dissatisfaction as the occurrence of the human errors and illustrates the service quality improvement as a correction or a reduction. This approach is used that service is materially easily understood and is formulated with the quality improvement strategy.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.189-197
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• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• Knowledge Management Research
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• v.17 no.2
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• pp.1-26
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• 2016

As entry barriers at the legal service market in Korea have been recently lifted, the legal service market has dramatically changed from a seller's market to a buyer's market. Externally, the Korean legal service market has been open to foreign law firms and internally, lawyers graduating from law schools have been increasing. In addition, as even the general public can easily access, through the official sites of government organizations, to the basic legal information such as laws and judicial precedents, the degree of information asymmetry has also decreased. These phenomena require the legal service industry to be a more client-oriented and more quality-oriented one. Having said that, legal service providers also need to continue to make strenuous efforts to measure and improve the service quality from the customers' perspective. Under these circumstances, this study introduced a certain type of model which may be of help of measuring and improving the quality of legal service of law firms, in particular, with a focus on those firms providing corporate legal service. This study used a Quality Function Deployment (QFD) in order to measure and thereby improve the quality of corporate legal service in the law firm industry. Above all, this study showed, by using SERVQUAL, each and every service attributes of quality measurement of the corporate legal service and also calculated the degree of importance of service quality at each process of providing corporate legal service. Next, this study introduced all supporting factors necessary for the provision of corporate legal service and calculated the degree of importance of each and every supporting factors in the service process. This study may be of help to provide the substantial and systematic approaches to the corporate legal service providers who would like to set up a certain methods of measuring and further improving the quality of corporate legal service from the customers' perspective.

• Journal of Korean Society for Quality Management
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• v.29 no.1
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• pp.173-183
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• 2001

This paper investigates service quality in the automobile service industry. The model used to study service quality in the domestic automobile industry is "SERVQUAL", introduced by Parasuraman, Zeithaml and Berry. Using this model, we survey consumer′s expected and perceived service qualities. The gap between these qualities is analyzed in five quality dimensions. We test whether these gap scores are different depending on the service providing company.

• The Journal of the Korea Contents Association
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• v.11 no.3
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• pp.428-439
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• 2011

This study show the service value and the service quality influence on the satisfaction of the participants in exhibition. Previous studies, from the general service quality to customer satisfaction research, begin to focus on the importance of service quality and customer satisfaction, so focus on the service value that explains revisiting behavior and loyalty as an important variable. This study mainly attempted integrated approach of various concepts between relationship. This point the service value did not sufficiently consider tries to evaluate the role of customer value in existing service quality and satisfaction. As a result, service quality and service value were identified to causal relationships that service value rather than service quality has an effect on satisfaction.

• Journal of Korean Society for Quality Management
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• v.50 no.1
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• pp.1-19
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• 2022

Purpose: The purpose of this study is to design a system for quality management and improvement of overall public services. Methods: Literature Review, Framework Design Method, Case Studies Analysis Results: Public Service Quality Management Principles, Definition of Public Services Quality Management Areas, Quality Management Guidelines, Service Quality Management Tools Conclusion: In this study, a study case of the public service quality management framework, which is a system that supports overall quality management and continuous quality improvement of public services, is presented. The management system was designed based on the existing research results and domestic and foreign cases of public service standardization, targeting the entire public service.

• Journal of Korean Society for Quality Management
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• v.29 no.2
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• pp.76-92
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• 2001

As service firms continue to seek unique sources of sustainable competitive advantage, service quality has been discussed as a potential alternative to traditional skills and sources. The information of customers is generally believed to be a key component in creating corporate responsiveness to customer requests. In order to develop and maintain long-term close relationships with customers(CRM), service firms need to build an effective and ongoing service quality information system(SQIS). Service firms that formally collect customer-related information and internal service quality information were to be more responsive. The purpose of the present study is twofold. 1. How to nicely get the information on the service quality. 2. How to build a SQIS. One of numerous examples from financial service-sector firms is given to show that SQIS can be developed to improve service quality This paper investigates SQIS of a Korean commercial bank as an example. Implications and strategies for building an effective SQIS for financial service-sector firms are discussed, and directions for future research are indicated.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.28 no.1
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• pp.14-21
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• 2020

Here I investigate what effects Operational Control Center(OCC)'s service quality may have on airline staff's job engagement. My analysis reveals that airline OCC's service quality has a meaningful effect on airline staff's service satisfaction, and that service satisfaction mediates a meaningful effect on staff's job engagement. It was suggested that improving OCC's service quality leads to higher staff's job engagement. Accordingly, I suggest methods of improving OCC's service quality. I find that the importance of contributing factors on OCC's service quality are as follows, in order of most to least important: professionalism, assurance, empathy, reliability, organizational culture, and responsiveness. The results of this study are relevant not only for airlines but also for government agencies such as the National Emergency Management Agency, the Korea Forest Service, the National Police Agency and the Korea Coast Guard that operate aircraft and must ensure aviation safety.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.31 no.2
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• pp.28-35
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• 2008

Most organizations have recently put more emphasis on the improvement in service quality. This phenomenon could come from the recognition that service quality plays an essential role in enhancing organization's business performance. Hence this paper presents a framework for improving such service quality. The presented framework involves the methodology for (i) developing service quality indices, (ii) measuring and evaluating service quality, (iii) analyzing the level of service quality, (iv) constructing the quality improvement road map, (v) determining the quality improvement action plan. This methodology is intended to create self-sustaining improvement in service quality from the entire organization's perspective. An illustration is also given.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.