• Proceedings of the Korean Operations and Management Science Society Conference
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• 2004.05a
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• pp.331-334
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• 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.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.45-51
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• 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.

• Management & Information Systems Review
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• v.34 no.2
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• pp.171-191
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• 2015

This study is about the exhibition and convention visitors' satisfaction level and the participating companies' perception on the performance. The two topics were approached with integrated model. Accordingly, this study examined how service quality and experiential quality affect exhibition and convention visitors' satisfaction level and the participating companies' perception on the performance, and how the correlation between exhibition and convention visitors' satisfaction level and the participating companies' perception on the performance is affected. The result demonstrates that the quality of experience exerts positive effect on the visitors' sense of satisfaction(Hypothesis 3), while service quality is not statistically significant when it comes to the visitors' satisfaction(Hypothesis 1). When the correlation between service quality and experiential quality, and the participating companies' perception on the performance is examined, service quality exerts positive effect on the participating companies' perception on the performance(Hypothesis 2), while experiential quality is not statistically significant on the participating companies' perception on the performance(Hypothesis 4), When the correlation between exhibition and convention visitors' satisfaction level and the participating companies' perception on the performance is examined, it was shown that positive effect is exerted just like the results of the previous studies(Hypothesis 5), lastly, correlation between participating companies' perception on the performance, companies' satisfaction and company loyalty was examined. In case of the participating companies' perception on the performance, it exerts positive effect on the companies' satisfaction(Hypothesis 6), while company loyalty is not statistically significant (Hypothesis 7). In case of companies' satisfaction, it exerts positive effect on the company loyalty (Hypothesis 8). The results of this study will provide help to increase overall understanding of the exhibition and convention visitors' satisfaction level and the participating companies' perception on the performance, and to provide important implications for the development of strategy for exhibition and convention's vitalization.

• Journal of Korean Academy of Nursing Administration
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• v.7 no.3
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• pp.439-446
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• 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.

• The Korean Journal of Health Service Management
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• v.9 no.3
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• pp.1-11
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• 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.

• Journal of Korean society of Dental Hygiene
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• v.10 no.1
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• pp.197-213
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• 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.

• Fashion & Textile Research Journal
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• v.10 no.1
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• pp.50-58
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• 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
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• v.4 no.2
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• pp.1-25
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• 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.

• Journal of Korean Library and Information Science Society
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• v.44 no.1
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• pp.305-331
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• 2013

The aim of this study was to find out how the activity and the effect of the service of school library assistance is done. To this end, a library in S high school was visited, and interviews were conducted with regard to the student assistants to find out how the selection of new members, operating organization and activities are done. Also, a survey was conducted to examine the service activity and satisfaction level with regard to 77 student assistants in libraries of four high schools. In addition, a survey was conducted to find out the satisfaction level of the service provided by the student assistants in the school library with regard to 386 general students. The study results showed that the satisfaction level of the student assistants in the school library was high, and the satisfaction level of the service provided by the student assistants in the school library was positive.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.73-79
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• 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.