• 한국경영과학회:학술대회논문집
• /
• 대한산업공학회/한국경영과학회 2004년도 춘계공동학술대회 논문집
• /
• pp.331-334
• /
• 2004

There are many researches investigating a causal relationship among service performance level, customer satisfaction, and customer loyalty. It is believed that a high service performance level increases customer satisfaction, which again has a significant effect on customer loyalty and profitability. The premise in this work is that the effect of customer satisfaction on customer loyalty may be time-lagged. This paper aims to model a causal relationship among service performance level, customer satisfaction, and customer loyalty with such a time-lag consideration. This study is conducted on the very high-speed digital subscriber lines service, which is a highly advanced high-speed internet service, and the results also be discussed.

• 급식외식위생학회지
• /
• 제1권1호
• /
• pp.45-51
• /
• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• 경영과정보연구
• /
• 제34권2호
• /
• pp.171-191
• /
• 2015

본 연구는 전시 컨벤션 참관객 만족도와 참여업체 성과인식에 관한 연구로 참관객 측면과 참여업체 측면 모두에 대한 통합적인 모델로 접근해보았다. 이에 따라 서비스품질과 체험품질이 참관객만족과 참여업체의 성과인식에 각각 어떠한 영향을 미치는지 그리고 참관객만족과 참여업체의 성과인식간의 관계에 어떤 영향을 미치는지 확인해 보았다. 연구결과 체험품질이 참관객 만족에 정의 영향을 미치는 것으로 나타났으며(가설 3), 서비스품질은 참관객만족에는 통계적으로 유의하지 않은 것으로 나타났다(가설 1). 서비스품질과 체험품질이 참여업체의 성과 인식과의 관계를 살펴보면, 서비스품질은 참여엄체의 성과인식에 정의 영향을 미치는 것으로 나타났으며(가설 2), 체험품질은 업체 성과인식에 통계적으로는 유의하지 않은 것으로 나타났다(가설 4). 참관객 만족과 참여업체의 성과인식과의 관계를 살펴보면 선행연구의 결과와 마찬가지로 정의 영향을 미치는 것으로 나타났다(가설 5). 마지막으로 참여업체의 성과인식과 업체만족 그리고 업체충성도와의 관계를 살펴보면 다음과 같다. 먼저 참여업체의 성과인식의 경우 업체만족(가설 6)에 정의 영향을 미치는 것을 알 수 있었으며, 업체충성도(가설 7)의 경우 통계적으로 유의하지 않은 것으로 나타났다. 그리고 업체만족의 경우 업체충성도(가설 8)에 정의 영향을 미치고 있는 것으로 나타났다. 본 연구의 결과는 전시 컨벤션의 참관객과 참여업체의 인식에 대한 종합적인 이해와 함께 전시 컨벤션활성화를 위한 전략의 수립에도 중요한 시사점을 제공할 것으로 기대된다.

• 간호행정학회지
• /
• 제7권3호
• /
• pp.439-446
• /
• 2001

The purpose of this study was to identify the relationship of nursing service satisfaction and nurse's nursing activity styles in a hospital settings. The subjects of this study were 150 admitted patients in a hospital. The data was collected with Nursing Service Satisfaction Scale developed by Tomas(1996) and modified Nurse's Nursing activity styles Scale developed by Coeling(1993). The results were as follows: 1. The mean score for the level of nursing service satisfaction was 65.00(SD=14.10). The mean score for subcategories of nurse's nursing activity styles were as follow; work difficulties management 9.47(SD=2.02), effective work attitude 23.53(SD=3.14), interpersonal relationship 48.82(SD=6.18), keep regulation 23.24(SD=3.62), professional values 48.28(SD=5.27), and professional development 24.41(SD=3.07). 2. The correlations of nursing service satisfaction and subcategories of nurse's nursing activity styles were revealed a positive significant correlation; work difficulties management(r=0.17, p=0.03), effective work attitude(r=0.44, p=0.00), interpersonal relationship(r=0.51, p=0.00), keep regulation(r=0.44, p=0.00), professional values(r=0.31, p=0.00), professional development(r=0.30, p=0.00). 3. Stepwise multiple regression analysis revealed that the most powerful predictor of nursing service satisfaction was effective interpersonal relationship. A combination of effective work attitude, work difficulties management account for 38% of the variance in nursing service satisfaction of the patient in a hospital. In conclusion, this study revealed that the effective work attitude, interpersonal relationship, and work difficulties management in nursing activity were important factors to improve the level of nursing service satisfaction.

• 보건의료산업학회지
• /
• 제9권3호
• /
• pp.1-11
• /
• 2015

Objectives : The aim of this study was to identify the relationship between Organizational Citizenship Behavior (OCB) and quality of service (QoS) on pay satisfaction for employees at small-and medium-sized hospital that adopted an annual salary system. Methods : The subjects were 136 employees working at 2 Small-and Medium-sized Hospitals in Seoul and Daejeon. The data were collected from May 11 to May 22, 2015 using a structured questionnaire. For data analysis, descriptive statistics, Pearson correlation coefficient, t-test, ANOVA and Scheffe test were used with the SPSS 21 package. Results : The mean score for pay satisfaction perceived by the employees at small-and medium-sized Hospitals that adopted an annual salary system was 1.74. The mean score for OCB and QoS was 4.02 and 4.43, respectively. The pay satisfaction perceived by the employees at small-and medium-sized Hospitals that adopted an annual salary system were positively related to the OCB. Pay satisfaction was positively related to the QoS; however, it was not statistically significant. The OCB and QoS showed a significant difference in age, marital status, and education level. Conclusions : Small and Medium sized Hospitals have to develop an efficient pay management system which evaluates the CSFs and KPI of every department or staff member.

• 한국치위생학회지
• /
• 제10권1호
• /
• pp.197-213
• /
• 2010

Objectives : This research identified the frequency and satisfaction level of the observation and performance practice during the clinical practice process conducted by dental hygiene students. With the goal of providing base data required for the development and operation of increasingly effective clinical practice program and for the improvement of the existing clinical practice training. Methods : The subjects in this study were 278 students of a university located in Masan. Survey comprised of 49 questions in 10 clinical practice domains was conducted. Results : 1. As for the observation practice by each grade, there was significant difference in oral radiology, pediatric dentistry, periodontology, oral surgery(p<0.05). As for the performance practice executed for each grade, there was significant difference in the oral radiology, preventive dentistry and oral surgery(p<0.05). As for the satisfaction level for each grade, there was significant difference in basic medical service(p<0.05). 2. As for the observation practice by each clinical practice institution, there was significant difference in oral medicine, oral radiology, preventive dentistry, prosthodontics, pediatric dentistry, orthodontics and oral surgery(p<0.05). As for the performance practice executed by each practice institution, there was significant difference in basic medical service, oral medicine, oral radiology, operative dentistry, prosthodontics, orthodontics, oral surgery(p<0.05). As for the satisfaction level by each practice institution, there was significant difference in the oral radiology, preventive dentistry, operative dentistry, prosthodontics, orthodontics, oral surgery(p<0.05). Conclusions : As for the satisfaction level for the clinical practice, basic medical service is the crimary care clinical practice which is most basic and that is executed the most in a dental clinic. Satisfaction level was the highest in the domains where there were extensive observation and practice frequency. By conducting observation and practice frequency in the clinical practice process by each clinical practice domain in a broad and diverse manner, it would be possible to improve the ability of the clinical practice trainees who improve their clinical work execution capability and satisfaction level on the clinical practice.

• 한국의류산업학회지
• /
• 제10권1호
• /
• pp.50-58
• /
• 2008

This study aims to identify whether shopping malls affect customer satisfaction significantly according to the store image assessment of consumers after their purchases. This comparative study on the store image and satisfaction level according to shopping mall type is supposed to offer useful basic data for developing a niche market while establishing market segmentation strategies for internet fashion shopping malls. As a result of an empirical analysis, it was found that important standards for assessing the store image of internet fashion shopping malls include product and information service, customer service after purchase, atmosphere, convenience and reliability, and all five factors were shown to affect the satisfaction level for all general malls significantly. However, product and information service and convenience were shown not to be significantly influential to the satisfaction level for fashion specialty mall. In addition, customer satisfaction was found to affect the customers' intention to repurchase and word of mouth. Therefore, if marketing managers of internet fashion shopping malls elevate customer satisfaction by managing the store image before the customers' purchase, they can attract customers to repurchase intention and ultimately prompt a word of mouth effect.

• Asia Marketing Journal
• /
• 제4권2호
• /
• pp.1-25
• /
• 2002

This study tested major determinants of customer satisfaction and loyalty by varying degrees of customers' knowledge level. Also, authors investigated the degrees of those impacts by classifying industries into two groups(service/manufacturing). Based on 4,000 completed surveys from five major cities, authors found the relationship among perceived quality, perceived value, and corporate image with customer satisfaction and customer loyalty. As a result, corporate image(extrinsic cue) was a major determinant to customers who are low knowledgeable and impacts of corporate image on customer satisfaction was stronger in service industry than manufacturing industry.

• 한국도서관정보학회지
• /
• 제44권1호
• /
• pp.305-331
• /
• 2013

본 연구는 학교도서관에서 고등학교 도서반 활동과 도서반 활동의 서비스 영향력을 파악하기 위한 목적으로 이루어졌다. 이러한 목적을 이루기 위하여 사립인 S고등학교와 공립인 K고등학교 도서관을 방문하여 도서반의 신입회원 선발, 도서반 조직 운영, 활동이 어떻게 이루어지는지를 면담법으로 조사하였다. 또한 4개 고등학교 도서반 학생 77명을 대상으로 학교도서관에서의 봉사활동과 만족도를 조사하기 위한 설문지 조사를 수행하였으며, 학교도서관을 이용하는 일반 학생 386명을 대상으로 도서반 학생들이 제공하는 서비스에 대한 인식에 관해 설문지로 조사하였다. 연구결과, 도서반 학생들의 학교도서관 봉사활동에 대한 만족도는 높은 것으로 나타났으며, 일반 학생들의 도서반 학생들이 제공하는 서비스에 대한 만족도는 긍정적인 것으로 나타났다.

• 한국식품조리과학회지
• /
• 제29권1호
• /
• pp.73-79
• /
• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.