• Title/Summary/Keyword: The quality of education service

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Analysis of the Service Quality Provided by Foodserice Workers in Restaurants (외식업체의 직원이 제공하는 서비스 품질에 영향을 미치는 요인 분석)

  • 양일선;김성혜;김동훈
    • Korean Journal of Community Nutrition
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    • v.4 no.3
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    • pp.454-465
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    • 1999
  • Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

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The Effects of Hospital Nurses' Self-Esteem and Communication Skill on Self-Leadership and the Quality of Nursing Service (병원 간호사의 자아존중감과 의사소통능력이 셀프리더십과 간호서비스 질에 미치는 영향)

  • Song, Hee-Jung;Lee, Sang-Mi
    • Journal of Korean Academy of Nursing Administration
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    • v.22 no.3
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    • pp.220-229
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    • 2016
  • Purpose: The objective of this study was to investigate the influence of hospital nurses' self-leadership, communication skill, and self-esteem on the quality of nursing service. Methods: The participants, 230 nurses working at a general hospital in Seoul, completed a cross-sectional descriptive questionnaire survey between January 17 and 28, 2014. The collected data were analyzed using the SPSS 19.0 program for descriptive statistics, t-test, one way & two way ANOVA, correlation, and multiple regression analysis. Results: Nurses' self-esteem and communication skill had significant main effects on self-leadership and the quality of nursing service, but the interaction effect of the two independent variables was not significant. Variables that significantly influenced the quality of nursing service were self-leadership, communication skill, self-esteem, and career longevity. The explanatory power of these variables for the quality of nursing service was 54.4%. Conclusion: Findings indicate a need for education programs for nurses which are designed to promote communication skill and enhance self-esteem and self-leadership skills which will in turn enhance the quality of nursing service.

Study on a Clinical Collaborative Communication System in Healthcare Organizations -Focused on Patient Education (보건의료 조직의 협업적 의료 커뮤니케이션 시스템에 대한 연구 - 환자교육을 중심으로)

  • Park, Hwagyoo
    • The Journal of Korean Association of Computer Education
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    • v.16 no.2
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    • pp.79-90
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    • 2013
  • Communication errors have severe consequences clinical quality and disputes in medical organizations. Thus, clinical communication has become a major practice recently, since clinical and managerial effectiveness can also be enhanced by improving the quality of the physician, medical staff, and laboratories interactions. Both medium and large-sized hospitals are increasingly adopting the philosophy to shorten clinical service time while enhancing higher medical service quality and lower healthcare service costs. From this motivation, this paper studies on the clinical collaborative communication concept and investigates approaches to the philosophy for implementation. The system has been theorized to improve communication and enhancing medical outcome qualities. In addition, to validate the system, the author analyzes the efficiency and effectiveness in S hospital, using statistical survey works.

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A Study on the Successful Factors in Building Food Culture Streets (음식문화거리조성 성공 요인에 관한 연구)

  • Um, Young-Ho
    • Culinary science and hospitality research
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    • v.12 no.1 s.28
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    • pp.157-172
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    • 2006
  • Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

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A Study on the Valuation of Call Quality in Korean Mobile Communication Industry

  • Kim, Mincheol;Lee, Hyungseok
    • The Journal of Korean Institute of Communications and Information Sciences
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    • v.26 no.7A
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    • pp.1275-1283
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    • 2001
  • The purpose of this paper is to test whether prices of mobile communication service reflect their varying degrees of call quality, controlling for other service attributes. As, in fact, service is intangible goods difficult to measure its value, this paper makes use of econometric model, hedonic price analysis. Hedonic price analysis, has ever been applied in public or environmental economics, is employed and produces estimates of the prices (or the contributions toward the total price) for each characteristic. This paper applied hedonic technique to the value measurement of a service property for the use of Korean mobile communication. This paper uses actual transaction prices of mobile communication service to determine whether or not the market functions in pricing call quality of mobile communication service. Finally, this show that the willingness to pay of consumer increases as call quality increases and so market makes prices on call qualities. Thus, major concern in this paper is about value measurement o service quality, and also suggest of the possibility to determine call quality value (or price) of mobile communication service.

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Service Design for Healthcare Quality Improvement: An Implementation Approach for Enhancing Patient Experience (의료 질 향상을 위한 서비스디자인: 환자경험 증진을 위한 실행 접근법)

  • Jung-Ha Ku;Un-Hyung Ryu;Young-Dae Kwon
    • Quality Improvement in Health Care
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    • v.29 no.2
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    • pp.47-63
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    • 2023
  • Purpose:This study aims to suggest the future direction for applying service design to improve the quality of healthcare as part of hospital service innovation and present implementation plans in Korea, based on a review of quality improvement activities and the current status of service design applications. Methods: Through a literature review, we examined the status of service design introduction and application in the healthcare field, focusing on cases in the US and Europe. The possibility and limitations of service design in the healthcare field were examined through a comparison of oversea and domestic cases. Results: Recently, service design has begun to be applied to the healthcare field worldwide. Service design shows the possibility of an alternative that alleviates and complements the limitations of existing quality improvement activities. It also offers the possibility of creating new organizational improvement and innovation approaches through integration and convergence with existing quality improvement activities and management innovation. Conclusion: To effectively apply service design to hospitals, it is necessary to integrate internal organizations related to service improvement, combine methods, and objectively measure and evaluate performance. To this end, we propose the operation of a nationwide education and training center for quality improvement and service design led by academic society. Service design will provide an opportunity to change the management innovation and organizational culture of hospitals beyond the scope of the current quality improvement, which deals only with micro-subjects of individual hospitals.

Effects of Country-image on Expectation of Medical Tour (한국의 국가적 이미지가 의료관광품질의 기대 형성에 미치는 영향)

  • Kim, Sang-Man;Choi, Moon-Kyung;Oh, Jae-Young
    • Journal of Korean Society for Quality Management
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    • v.37 no.4
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    • pp.87-99
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    • 2009
  • Medical tourism is a contemporary phenomenon which has its root in both tourism and health service. Especially, Korea's medical tourism market has grown dramatically after activation of foreign patient attraction law. The purpose of this study is to find out which is the most influential factors among political, economic, relative and national image in case of Japanese tourists when they purchase Korean medical tourism. This study estimates the Japanese tourists' Trust in the Korean health service quality and tourism service quality. It means perception of medical tourism. The results are as follows; The political, relative and economic image not have any significant influences on tourism service and trust in health service quality. And just the national image has a positive influence on tourism service and trust in health service quality. Tourism service quality is related with trust in the health service quality. Trust in health service quality is only related with purchase intention of medical tourism. The implications of this study are: First, the national image factors such as thoughtfulness, high education and polite attitude should be utilized as a Korea medical tourism marketing strategy to differentiate itself from the other foreign country in Japan. Next, the differentiated national image in Japan will be the most important factors for Korean hospital and tourism companies to attract medical tourists.

Effect of Application Service Quality Attributes on Perceived Value and Post-Purchase Behavior Intentions (식품 관련 앱(APP) 서비스 품질 속성이 서비스 이용자의 지각된 가치와 구매 후 행동의도에 미치는 영향)

  • Kim, Semi;Park, Sanghyun;Joo, Nami
    • Journal of the Korean Dietetic Association
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    • v.26 no.3
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    • pp.208-220
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    • 2020
  • In modern society, the online to offline (O2O) market has become an emerging market. Based on social and cultural phenomena, the importance of "FOODTECH" linked with mobile applications is growing in the food and restaurant industry. This study examined subjective food application service quality, perceived value, and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information, mobility, and reliability had positive (+) relationships with perceived value. However, foodtech service quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive (+) relationship with behavior intentions and showed full mediation effects between foodtech service quality attributes and behavior intentions. Based on these results, future research on the relationship among food application service quality, perceived value, and post-purchase behavior intentions is needed.

What Quality Factors Affect to the e-Learning Performance (e-러닝 성과에 영향을 미치는 품질요인에 관한 연구)

  • Kim, Sung-Gyun;Sung, Hang-Nam;Jeong, Dae-Yul
    • The Journal of Information Systems
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    • v.16 no.1
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    • pp.201-230
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    • 2007
  • Recently, the growth of e-Learning systems and its related information technology has presented a unique challenge for both schools and industry. It would make an extremely phenomenal paradigm shift in the educational method and practice. Methods of assessing the quality of e-teaming services and contents are critical issue in both practice and research. Moreover, many researchers are interested in what qualify factors more affect to the Performance of e-Learning service. Nevertheless, service quality is a construct that is difficult to define and measure. e-Learning services are composed of many factors, and they are more complicated than the traditional education services because they we performed on the distance basis and the many platforms of IT infrastructure. The purposes of our research are to classify the e-Learning service dimension and identify their factors, to develop the measurement of the factors, and finally to test empirically their relationship between the service factors and e-Learning service performance. For the development of the service factors we considered SERVQUAL model and SERVPERF model which were developed in the service marketing area. The SERVQUAL model was more fitted to the e-Learning services than the latter. From that we derived several factors that fit to our research domain, ie, tangibles, access, reliability, credibility, security, responsiveness, assurance, empathy. We combined three factors of them(reliability, credibility, security) into a factor, system stability for the semantic simplicity, and divided responsiveness factor into system operator responsiveness and teacher responsiveness as the entity based dimension classification. In the e-Learning services research, Most researcher are mentioned the quality factors of contents, so we added to two contents quality factors, ie, contents production method and richness of contents itself. We examined the relationship between the service quality factors and e-Learning performance(student satisfaction and service reuse intention). As result three quality factors(contents production method, teacher responsiveness, empathy) significantly affected student satisfaction. To the other performance variable, ie, service reuse intention, the teacher related quality factors(such as teacher responsiveness, assurance, empathy) affected only. In conclusion, even in the on-line distance teaming, the teacher's role md earnestness is as important as ever.

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Defining Role of Health Personnel to Improve the Quality of Life among Korean (삶의 질 향상을 위한 우리 나라 보건요원의 역할)

  • 남철현
    • Korean Journal of Health Education and Promotion
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    • v.15 no.2
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    • pp.199-215
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    • 1998
  • The health care environment exerts tremendous influence on community health practices. Here the author mention several major factors that will influence the future plan for health service and health education; that is, economic problem, the issues of decrement of infectious disease, increment of chronic degenerative disease due to natural increase of the elderly, increased frequency of traffic and industrial accidents and the issues of medical-technological advances etc. Therefore, special efforts by health personnel should be made to develop health education and health promotion strategies on a community-wide basis. Accordingly, the flexible accessibility, convenient availability, guaranteed medical service, sufficient supply of health information, and rapidly available medicaid service for special population such as the elderly, the handicapped, the disabled and the poor are considered. Also, the financial support from the central government and local self-government and active participation of health consumer to health service are needed in Korea, The role of the health personnel is to elicit, facilitate and maintain health promoting behavior with his and her assurance for health consumers being competent and supported in the voluntary choice of their health promoting activities. The health promoting activities such as the above mentioned will be produce escalation of their life Quality among Koreans.

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