• Journal of the Korean Society of School Health
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• v.19 no.2
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• pp.37-47
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• 2006

Purpose : This study was to performed to investigate on the knowledge, atitues of Parents toward the use of food materials at school fod service and to provide schol mea l management with basic data to improvement of food purchasing guideline Methods rents who have children atending in elementary school or midle, high schol. The questionnaires we re administered from July to September, 2003. For the statistical analysis, SPS(12.0) was used to conduct th e descriptive analysis.Results : The results were as folows: seventy percent of the parents important. 'nutrition' and 'education' was next. Most parents wanted using food products produced in Korea for the safe and students' health. But 60% said it could not purcha se because of expensive price. About consuming regional agricultural products for school food service, 90% of parent welcomed.Conclusion quality and purchasing criteria ned to be developed for helping parent to do fod inspection. the parent should improve their knowledges on the food quality stadards. This result sugests that efective fod supply system in school food service of central goverment and autonomy also should be prepared.

• Journal of Distribution Science
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• v.22 no.2
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• pp.31-40
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• 2024

Purpose: This study aimsto assert trust as an important mediator in the service business. The research topic relatesto service businesses that have low exposure to comparative information and weak consumer positions in terms of law, such as the beauty clinic businesses in Indonesia. Research design, data, and methodology: This study uses explanatory and purposive sampling. A survey was conducted among 268 Indonesians, collected by distribution via Google Forms. The hypotheses were tested using AMOS software. Results: The results indicate that trust did not have a significant role in mediating brand awareness, service quality, and price perception on revisit intention, but only mediated satisfaction. Furthermore, this study discloses the neutralization attitude and dissonance behavior represented by trust mediation. Conclusions: These findings attempt to expand the literature on the role of trust in the service business. However, the beauty clinic businessin Indonesia infers misbehavior. Misbehavior is caused by vulnerable conditionsin which consumers are unable to share their experiences with other consumers. The reason is that the defamation law in Indonesia is often implemented in the wrong direction. This must be corrected so that consumers obtain their rights and create a mutually beneficial relationship between beauty businesses and consumers.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.4
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• pp.475-482
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• 2021

This research intends to examine and analyze the service quality effect on petrol buying intention through satisfaction when the Maranatha Christian University lecturers spend their money in the Pertamina-affiliated gas stations in Bandung. To attain this goal, we develop four relevant hypotheses to be tested. Furthermore, we use simple random sampling to acquire samples by denoting a sample size set by the Slovin formula. To collect the responses, we use the online survey and fruitfully yield a 53.54% rate with a total of 106 lecturers participating in completing the distributed questionnaire link. This number is near 100; hence, we employ a structural equation model with a variance basis to analyze them. After examining the data and conferring the results, we conclude three things. First, service quality does not affect purchasing intention, but customer satisfaction positively does. Second, service quality has a positive impact on customer satisfaction. Finally, consumer satisfaction successfully mediates the effect of service quality on the intention to buy. Based on these conclusions, this paper finds the superior service to the petrol buyers is the key driver for the gas stations under Pertamina control to effectively compete with their rivals in the marketplace, especially in Bandung.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.5
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• pp.1422-1427
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• 2008

Hotel companies have to offer well furnished of a lodging and a meal and must keep the best customer supporting service. Because, customers have very strict standards and require fancy service to hotel that they pay. The Customers have different criteria to select hotel according to their purpose such as accommodation, banquet or convention. Hotel recognitions are also different along the purposes. I analyzed effects of hotel choice by intention to use hotel of customers in this research. To verify the effects, I used a structured model by AMOS 4.0 This study results show that the customers chose hotel in accordance with their intention of stay ; accommodation, banquet or convention etc. However, it is not significant hypothesis, that the guests select hotel along the brand recognition or the service perception.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.257-272
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• 2015

The purpose of this study is to investigate practical measures to provide a better welfare services in public sector through analyzing differences according to socio-demographic characteristics about the quality service of public welfare that social welfare officials perceive personally. The questionnaire has been conducted among 401 social welfare officials with 5 factors: tangibles, reliability, responsiveness, empathy and assurances. With the results, the age was the most conspicuous difference in five factors of quality service in general. The quality of welfare service appears lower level as the official works close to community members. Additionally, the analysis shows that social welfare officials have relatively low perception about reliability, responsiveness and empathy. The official in charge of social welfare needs to have a neighborhood-centered value orientation, and be a social worker and official in the field of substantive welfare. Therefore, this study has a meaning to suggest some directions of social welfare transition and basic delivery system by identifying their understanding.

• Journal of Korean society of Dental Hygiene
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• v.14 no.5
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• pp.757-764
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• 2014

Objectives : The purpose of this study was to investigate the oral health impact profile (OHIP) in the industrial accident injury patients, and the effect of subjective perception and attitude of oral health on the oral health-related quality of life in industrial injury patients. Methods : A self-reported questionnaire was filled out by 496 industrial accident injury patients from October 29 to November 30, 2013. Data were analyzed using SPSS ver 20.0 program for chi-square test, t-test, ANOVA, Scheffe test, and Pearson's correlation coefficient. Results : The OHIP-14 was higher oral health-related quality of life in young people, women, highly educated persons, and those having high income and frequent scaling service. The subjective perception and attitude of oral health was closely correlated to the OHIP-14. The factors influencing on the oral health-related quality of life were the subjective perception and attitude toward oral health. Conclusions : It is necessary to emphasize the oral health promotion program for industrial injury patients. The government should pay more attention to the policy for the improvement of the oral health of industrial accident injury patients in the future.

• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.345-357
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• 2023

This research investigates the relationship between the information quality, service quality, and system quality of lodging apps and the users' expectations, level of satisfaction, and intent to continue using them. For this objective, 418 respondents participated in a survey. To evaluate the hypotheses, the collected data were examined using SPSS 22.0 and AMOS 22.0 statistical software. This study constructed a model using information quality, service quality, system quality, expectancy, satisfaction, and intention to continue using the pre- and post-use relationship of users of accommodation applications. The results of testing the hypotheses indicated that system quality had no significant effect on expectancy, system quality and service quality had no significant effect on satisfaction, and all other hypotheses had significant effects. The conclusion of this research is that the app's system quality, including access speed, access barriers, and privacy, does not satisfy pre- and post-use expectations. In addition, the system quality and service quality of the application have little effect on the app's satisfaction. The information quality of the application has a considerable impact on expectation confirmation and satisfaction, expectation confirmation has an impact on satisfaction, and expectation confirmation and satisfaction have an impact on intention to continue using.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.427-432
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• 2017

The objective of this study to investigate the satisfaction of elementary and middle school students in Chungnam province. We surveyed related to school food service, concerns about food ingredients and dietary life, perceptions of free school food service and satisfaction the quality and management of the school food service. Furthermore, this survey with the previous. Compared to year, frequency of education related to school food service and concerns about food ingredients and dietary life. Perception on free school food service increased 1.2%, not statistically significant. Satisfaction for the quality of the school food service statistically significant increase compared to 2015. ore individuals educated the foods' county-of-origin and a higher concern the food materials and dietary life, subsequently higher satisfaction for the quality and management of school food service. The results of this study suggest that concern and concentration on software of school food service such as education and guide are important.

• Journal of Korean Academy of Nursing
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• v.34 no.7
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• pp.1243-1254
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• 2004

Purpose: This study was performed to give direction to quality improvement strategies of nursing services by comparing the differences in quality perceptions and satisfaction for nursing services between patients and nurses in small-medium sized general hospitals with 200 beds. Method: The subjects, who were 150 inpatients and 162 nurses of 4 general hospitals in a community, answered a self-report questionnaire with a SERVQUAL scale. Result: There were differences between patients' and nurses' expectations and perceptions of nursing service and satisfaction. In the service expectation, the highest factor was 'the responsiveness', and in the perceived performance, the highest was the 'assurance'. In addition, overall patients' perceptions on nursing services showed higher than nurses'. There were positive correlations among the expectations and perceptions on nursing service, and satisfaction. The correlation between perception and satisfaction was higher than the correlation between expectations and satisfaction. Conclusion: To improve the nursing service quality at small-medium hospitals, strengthening the 'assurance' factor and improving the nursing service support system is needed. Also, this study on nurses' perceived nursing service at small-medium sized hospitals should be duplicated.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.