• Asia Marketing Journal
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• 제17권2호
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• pp.73-96
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• 2015

This paper investigates how servicescape perception influences customer experience quality in hedonic service settings. In addition to the direct effect of servicescape quality on customer experience quality, the indirect effects of servicescape quality on customer experience quality via employee-to-customer interaction quality and peer-to-peer interaction quality are also investigated. We collected data through a self-administered survey. The proposed relationships were tested using structural equation modeling. The results show that servicescape quality influences customer experience quality both directly and indirectly through employee-to-customer interaction quality and peer-to-peer interaction quality, and customer experience quality influences customer loyalty. Additionally, we find that the indirect path via peer-to-peer interaction quality is significant only in a low-satisfaction customer group. The indirect effect of servicescape quality perception through peer-to-peer interaction quality is significant only in low-satisfaction customer groups. Therefore, if evaluations for this indirect effect fall below an acceptable level, it should be addressed first before improving on other attributes. However, after this point, further improvements offer few if any gains; therefore, service firms should allocate their resources to quality improvements to other factors. This study is the first to investigate the indirect effects of servicescape quality on customer experience quality via peer-to-peer interaction quality in hedonic service settings. Additionally, this study demonstrates that the significance of this indirect effect applies only to a low-satisfaction customer group.

• 한국식생활문화학회지
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• 제14권4호
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• 한국식생활문화학회지
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• 제38권2호
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• 디지털융복합연구
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• 제13권5호
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• pp.129-137
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• 2015

본 연구는 정부지원 중소기업 융복합 컨설팅에 있어 컨설팅 신청동기가 품질지각과 결과활용도간의 경로에 미치는 영향을 확인하고자 진행하였다. 정부지원 컨설팅을 경험한 중소기업을 대상으로 설문조사를 실시하여 구조방정식모형분석 등을 실시하였으며 연구 결과는 다음과 같다. 첫째, 컨설턴트수행품질과 정부지원품질에 대한 지각은 컨설팅결과품질에 대한 지각에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 컨설턴트수행품질에 대한 지각은 컨설팅결과활용도에 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 정부지원품질에 대한 지각은 컨설팅결과활용도에 영향을 미치지 않는 것으로 나타났다. 넷째, 컨설팅결과품질에 대한 지각은 컨설팅결과활용도에 정(+)의 영향을 미치는 것으로 나타났다. 다섯째, 컨설팅에 대한 비자발적 신청집단과 자발적 신청집단간의 경로에는 차이가 있는 것으로 나타났다. 본 연구 결과는 컨설턴트역량, 정부지원제도, 컨설팅에 대한 자발적 신청을 강화할 필요가 있음을 시사하고 있다.

• 한국의류산업학회지
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• 제11권4호
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• pp.549-555
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• 2009

The purpose of this study was to investigate the effects of service quality on consumer satisfaction and loyalty according to clothing involvement at internet shopping mall. Data were obtained from 400 college students living in Busan. Data were analyzed by factor analysis, reliability analysis, cluster analysis, t-test and regression analysis using SPSS WIN 14.0. The results indicate that companies of shopping mall striving for consumer loyalty should focus primarily on satisfaction and service quality perceived by consumer at Internet. The effects of clothing involvement on the association of consumer loyalty, satisfaction and perceived service quality are significant. This finding provides the information being efficient to develop marketing implications related to internet shopping mall.

• 마케팅과학연구
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• 제18권4호
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• pp.217-244
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• 2008

전자정보기술의 발달로 인해 도서관 서비스제공은 정보화시스템에 대한 의존 비중이 커져가고 있다. 이러한 상황의 변화에 따라 본 연구는 이용자의 도서관 정보화에 대한 성과지각과 정보화를 통한 이용 만족은 전반적 만족에 중요한 선행요인이 될 것으로 추론하였다. 뿐만 아니라 기존 연구는 대체로 도서관의 서비스제공측면에서 이용자의 인식이나 만족을 조사하였으나 본 연구는 시각을 달리하여 이용자측면에서 단순 열람목적의 일반적 이용과, 전문정보구득 목적의 전문적 이용패턴이 정보화 성과지각에 어떻게 다르게 영향을 미치는지에 대해서 조사하였다. 또한 서비스품질차원이 정보화성과지각과 이용만족에 미치는 영향을 조사하였다. 마지막으로 서비스품질차원이 정보화성과지각과 이용만족에 미치는 영향을 확인하였다. 본 연구의 실증분석 결과는 첫째, 도서관 이용자의 열람 등 일반적 목적 이용이 정보화성과지각에 영향을 미치는지 검증하고자 하였으나 유의한 수준에 미치지 못했다. 둘째, 도서관 이용자의 특정 정보구득 등 전문적 목적의 이용이 정보화성과지각에 유의한 정의 영향을 미쳤다. 셋째, 일반적 서비스품질인 상호작용품질, 결과품질, 물리적환경품질 차원은 정보화성과지각에 유의한 영향을 미쳤으나 정보화이용만족에는 유의하지 않았다. 마지막으로, 도서관 이용자의 정보화성과지각과 정보화이용만족이 전반적인 만족을 선행하고 있음을 밝혔다. 이를 통해 도서관의 정보화시스템을 어떻게 이용자중심으로 체계화하여 발전시킬 것인지에 대해 심층적인 고찰이 필요함을 확인하였다.

• Asian Journal of Business Environment
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• 제7권4호
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• pp.11-15
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• 2017

Purpose - This study aims to provide a clue on which factors current managers and many more potential entrepreneurial applicants were required to concentrate on presenting effective research methods in the effects of purchasing companies' perception of service quality about suppliers of MRO industrial goods on the quality of relationships. Research design, data, and methodology - To accomplish the purpose of this study, we plan to conduct a research model with factors of MRO service quality as the leading variables and conduct a causal analysis using regression analysis on their influence relations. Results - In order to achieve the above purpose, it is necessary to select service quality factors suitable for the characteristics of MRO industrial goods supplier companies. And it is necessary to develop a plan for improving the relationship quality with buyer companies by understanding the sales orientation of MRO industrial goods supplier companies. Also, they develop a combined strategy capable of facilitating relationship quality by clarifying the role of rapport. Conclusions - It is expected that these results will provide strategic clues which service quality factors should be improved from the perspective of supplier companies and will provide various information on educational training sales skills of the sales staff.

• 대한간호학회지
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• 제31권5호
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• pp.871-884
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• 2001

this study was to investigate the perception gap on nursing service between consumers and providers. Method: the questionnaire founded on the SERVQUAL was developed and distributed to 300 patients and 210 nurses at the three subjected general hospitals in three provincial city, Korea during February to March, 2001. For data analysis, Cronbachs' Alpha, frequency, t-test, and paired t-test were used. Result: 1. In the gap analysis on the 20 properties constituting nursing service, providers almost all perceived higher than consumer in quality. Among them, the number of properties being statistically significant was 7 in the expectation, 18 in the important and 7 in the performance. 2. In the comparison analysis of the perception gap on the expectation-performance and the important-performance, it turned out that the subjected hospitals had to improve their equipment and facilities immediately. It was suggested a good strategy to strengthen the responsiveness factor and the assurance factor of nursing service. Conclusion: it could be concluded that nurses have to recognize the blind spot of their perception and endeavor to take away the perception gap between consumers and providers.

• 한국식품영양학회지
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• 제29권3호
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• pp.357-362
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• 2016

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products' country-of-origin and their environment-friendly food service. The more individuals are educated of the foods' county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

• 한국조리학회지
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• 제12권4호
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• pp.154-169
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• 2006

This study examined the effects of organizational citizenship behavior (OCB) upon perception of service quality as well as evaluation of customers. 300 copies of questionnaires were distributed to the employees as well as the customers respectively, and 276 copies and 282 copies were collected from each group. There remained 265 copies each to investigate after excluding each 11 and 17 copies of noneffective questionnaires. As a result, the effects of organizational citizenship behavior upon service quality such as altruistic behavior, citizens' consciousness and sportsmanship, etc had significant influence upon the customers' perception of service quality.