• Title/Summary/Keyword: Three Dimension of Service Quality

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An Analysis on the Satisfaction with the Quality of School Foodservice in Chungbuk Province (충북지역 학교급식의 만족도 분석)

  • Lee, Young-Eun
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.105-114
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    • 2008
  • The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

How to Measure Relationship Value in Principal-Retailer Context

  • PRASETYA, Prita;NAJIB, Mukhamad;SOEHADI, Agus W.
    • Journal of Distribution Science
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    • v.19 no.1
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    • pp.37-47
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    • 2021
  • Purpose: This study aims to review existing research on the definition, conceptualization, and measurement of relationship values to guide future research. This study specifically measures the relationship value between principals and retailers, which is still not widely discussed in previous research. Besides, to broaden our knowledge of the value-based determinants of competitive advantage, satisfaction, and retailer loyalty in business-to-business relationships. Research design, data, and methodology: This research assessed three alternative models of the relationship value construct's dimension structure and then tested for reliability, validity, and confirmatory factor analysis. The research sample is 185 retailers-data analysis using Structural Equation Modeling (SEM). Results: The results showed that product-based values and relationship-based values positively influenced competitive customer advantage, satisfaction, and loyalty. Conclusions: Relationship value construct can be measured and consist of five dimensions: product quality, delivery performance, customer orientation, service support, and personal interaction. They are key factors that maintain the relationship between principal and retailers. This study indicates that principals must invest more time and effort in building valuable relationships with their retailers. Finally, the value of relationships is a determinant of retailer performance: satisfaction and loyalty.

Assessing how the Yonsei University Foodservice is perceived by the students: Toward an effective strategy formulation (효율적인 대학급식 관리체계 및 경영전략을 위한 소비자 태도 분석)

  • Yang, Il-Sun;Jang, Yoon-Jung;Kim, Sung-Hye;Kim, Dong-Hoon
    • Journal of the Korean Society of Food Culture
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    • v.10 no.4
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    • pp.327-337
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    • 1995
  • The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

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A comparison study of measured values and subjective experience of mercury thermometer and tympanic thermometer (수은체온계와 고막체온계의 측정치와 측정시 경험에 관한 비교연구)

  • Min Soon
    • The Journal of Korean Academic Society of Nursing Education
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    • v.4 no.1
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    • pp.95-106
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    • 1998
  • This study aims to provide a better nursing service in the dimension of economizing time and human efforts. This is to present some basic knowledge necessary to improving a nursing quality in measuring body temperature by analyzing the contents that the objects experienced at the time of measure with tympanic thermometer and mercury thermometer Subjects of the survey consisted of 71 college students, 47 adult patients and 40 pediatric patients. The results were as follows : 1. The oral temperature by mercury thermometer and tympanic thermometer with oral mode was : $36.83^{\circ}C$ by mercury thermometer and $37.02^{\circ}C$ by tympanic thermometer in college students : it showed an significant difference statistically. 2. Comparsion between oral mode and rectal mode by tympanic thermometer in college students : $37.03^{\circ}C$ by oral mode and $37.55^{\circ}C$ by rectal mode and this defference was significant statistically 3. Comparision between rectal temperature by mercury thermometer and rectal mode of tympanic thermometer : $37.54^{\circ}C$ by mercury thermometer and $37.73^{\circ}C$ by tympanic thermometer, it showed a significant difference statistically. 4. Comparision between oral temperature by mercury thermometer and oral mode of tympanic thermometer of the pediatric patients : $36.51^{\circ}C$ by mercury temperature and $36.94^{\circ}C$ by tympanic thermometer, it showed a significant difference statistically. 5. Comparision between oral body temperature by mercury thermometer and oral mode of tympanic thermometer of the adult patients : $36.56^{\circ}C$ by mercury thermometer and $36.90^{\circ}C$ by tympanic thermometer, it did not show statistically any difference. 6. At the measure by mercury thermometer this data can classified In three main categorise : their feeling to a thermometer, thermometer itself and aspect physical of the clients. It is considered that an subjective experience to tympanic thermometer was more positive.

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Video Retrieval System supporting Adaptive Streaming Service (적응형 스트리밍 서비스를 지원하는 비디오 검색 시스템)

  • 이윤채;전형수;장옥배
    • Journal of KIISE:Computing Practices and Letters
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    • v.9 no.1
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    • pp.1-12
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    • 2003
  • Recently, many researches into distributed processing on Internet, and multimedia data processing have been performed. Rapid and convenient multimedia services supplied with high quality and high speed are to be needed. In this paper, we design and implement clip-based video retrieval system on the Web enviroment in real-time. Our system consists of the content-based indexing system supporting convenient services for video content providers, and the Web-based retrieval system in order to make it easy and various information retrieval for users in the Web. Three important methods are used in the content-based indexing system, key frame extracting method by dividing video data, clip file creation method by clustering related information, and video database construction method by using clip unit. In Web-based retrieval system, retrieval method ny using a key word, two dimension browsing method of key frame, and real-time display method of the clip are used. In this paper, we design and implement the system that supports real-time display method of the clip are used. In this paper, we design and implement the system that supports real-time retrieval for video clips on Web environment and provides the multimedia service in stability. The proposed methods show a usefulness of video content providing, and provide an easy method for serching intented video content.

Different Look, Different Feel: Social Robot Design Evaluation Model Based on ABOT Attributes and Consumer Emotions (각인각색, 각봇각색: ABOT 속성과 소비자 감성 기반 소셜로봇 디자인평가 모형 개발)

  • Ha, Sangjip;Lee, Junsik;Yoo, In-Jin;Park, Do-Hyung
    • Journal of Intelligence and Information Systems
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    • v.27 no.2
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    • pp.55-78
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    • 2021
  • Tosolve complex and diverse social problems and ensure the quality of life of individuals, social robots that can interact with humans are attracting attention. In the past, robots were recognized as beings that provide labor force as they put into industrial sites on behalf of humans. However, the concept of today's robot has been extended to social robots that coexist with humans and enable social interaction with the advent of Smart technology, which is considered an important driver in most industries. Specifically, there are service robots that respond to customers, the robots that have the purpose of edutainment, and the emotionalrobots that can interact with humans intimately. However, popularization of robots is not felt despite the current information environment in the modern ICT service environment and the 4th industrial revolution. Considering social interaction with users which is an important function of social robots, not only the technology of the robots but also other factors should be considered. The design elements of the robot are more important than other factors tomake consumers purchase essentially a social robot. In fact, existing studies on social robots are at the level of proposing "robot development methodology" or testing the effects provided by social robots to users in pieces. On the other hand, consumer emotions felt from the robot's appearance has an important influence in the process of forming user's perception, reasoning, evaluation and expectation. Furthermore, it can affect attitude toward robots and good feeling and performance reasoning, etc. Therefore, this study aims to verify the effect of appearance of social robot and consumer emotions on consumer's attitude toward social robot. At this time, a social robot design evaluation model is constructed by combining heterogeneous data from different sources. Specifically, the three quantitative indicator data for the appearance of social robots from the ABOT Database is included in the model. The consumer emotions of social robot design has been collected through (1) the existing design evaluation literature and (2) online buzzsuch as product reviews and blogs, (3) qualitative interviews for social robot design. Later, we collected the score of consumer emotions and attitudes toward various social robots through a large-scale consumer survey. First, we have derived the six major dimensions of consumer emotions for 23 pieces of detailed emotions through dimension reduction methodology. Then, statistical analysis was performed to verify the effect of derived consumer emotionson attitude toward social robots. Finally, the moderated regression analysis was performed to verify the effect of quantitatively collected indicators of social robot appearance on the relationship between consumer emotions and attitudes toward social robots. Interestingly, several significant moderation effects were identified, these effects are visualized with two-way interaction effect to interpret them from multidisciplinary perspectives. This study has theoretical contributions from the perspective of empirically verifying all stages from technical properties to consumer's emotion and attitudes toward social robots by linking the data from heterogeneous sources. It has practical significance that the result helps to develop the design guidelines based on consumer emotions in the design stage of social robot development.

An Exploratory Study on the Components of Visual Merchandising of Internet Shopping Mall (인터넷쇼핑몰의 VMD 구성요인에 대한 탐색적 연구)

  • Kim, Kwang-Seok;Shin, Jong-Kuk;Koo, Dong-Mo
    • Journal of Global Scholars of Marketing Science
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    • v.18 no.2
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    • pp.19-45
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    • 2008
  • This study is to empirically examine the primary dimensions of visual merchandising (VMD) of internet shopping mall, namely store design, merchandise, and merchandising cues, to be a attractive virtual store to the shoppers. The authors reviewed the literature related to the major components of VMD from the perspective of the AIDA model, which has been mainly applied to the offline store settings. The major purposes of the study are as follows; first, tries to derive the variables related with the components of visual merchandising through reviewing the existing literatures, establish the hypotheses, and test it empirically. Second, examines the relationships between the components of VMD and the attitude toward the VMD, however, putting more emphasis on finding out the component structure of the VMD. VMD needs to be examined with the perspective that an online shopping mall is a virtual self-service or clerkless store, which could reduce the number of employees, help the shoppers search, evaluate and purchase for themselves, and to be explored in terms of the in-store persuasion processes of customers. This study reviewed the literatures related to store design, merchandise, and merchandising cues which might be relevant to the store, product, and promotion respectively. VMD is a total communication tool, and AIDA model could explain the in-store consumer behavior of online shopping. Store design has to do with triggering a consumer attention to the online mall, merchandise with a product related interest, and merchandising cues with promotions such as recommendation and links that induce the desire to pruchase. These three steps might be seen as the processes for purchase actions. The theoretical rationale for the relationship between VMD and AIDA could be found in Tyagi(2005) that the three steps of consumer-oriented merchandising are a store, a product assortment, and placement, in Omar(1999) that three types of interior display are a architectural design display, commodity display, and point-of-sales(POS) display, and in Davies and Ward(2005) that the retail store interior image is related to an atmosphere, merchandise, and in-store promotion. Lee et al(2000) suggested as the web merchandising components a merchandising cues, a shopping metaphor which is an assistant tool for search, a store design, a layout(web design), and a product assortment. The store design which includes differentiation, simplicity and navigation is supposed to be related to the attention to the virtual store. Second, the merchandise dimensions comprising product assortments, visual information and product reputation have to do with the interest in the product offerings. Finally, the merchandising cues that refer to merchandiser(MD)'s recommendation of products and providing the hyperlinks to relevant goods for the shopper is concerned with attempt to induce the desire to purchase. The questionnaire survey was carried out to collect the data about the consumers who would shop at internet shopping malls frequently. To select the subject malls, the mall ranking data announced by a mall rating agency was used to differentiate the most popular and least popular five mall each. The subjects was instructed to answer the questions after navigating the designated mall for five minutes. The 300 questionnaire was distributed to the consumers, 166 samples were used in the final analysis. The empirical testing focused on identifying and confirming the dimensionality of VMD and its subdimensions using a structural equation modeling method. The confirmatory factor analysis for the endogeneous and exogeneous variables was carried out in four parts. The second-order factor analysis was done for a store design, a merchandise, and a merchandising cues, and first-order confirmatory factor analysis for the attitude toward the VMD. The model test results shows that the chi-square value of structural equation is 144.39(d.f 49), significant at 0.01 level which means the proposed model was rejected. But, judging from the ratio of chi-square value vs. degree of freedom, the ratio was 2.94 which smaller than an acceptable level of 3.0, RMR is 0.087 which is higher than a generally acceptable level of 0.08. GFI and AGFI is turned out to be 0.90 and 0.84 respectively. Both NFI and NNFI is 0.94, and CFI 0.95. The major test results are as follows; first, the second-order factor analysis and structural equational modeling reveals that the differentiation, simplicity and ease of identifying current status of the transaction are confirmed to be subdimensions of store design and to be a significant predictors of the dependent variable. This result implies that when designing an online shopping mall, it is necessary to differentiate visually from other malls to improve the effectiveness of the communications of store design. That is, the differentiated store design raise the contrast stimulus to sensory organs to promote the memory of the store and to have a favorable attitude toward the VMD of a store. The results that navigation which means the easiness of identifying current status of shopping affects the attitude to VMD could be interpreted that the navigating processes via the hyperlinks which is characteristics of an internet shopping is a complex and cognitive process and shoppers are likely to lack the sense of overall structure of the store. Consequently, shoppers are likely to be alost amid shopping not knowing where to go. The orientation tool enhance the accessibility of information to raise the perceptive power about the store environment.(Titus & Everett 1995) Second, the primary dimension of merchandise and its subdimensions was confirmed to be unidimensional respectively, have a construct validity, and nomological validity which the VMD dimensions supposed to have a positive correlation with the dependent variable. The subdimensions of product assortment, brand fame and information provision proved to have a positive effect on the attitude toward the VMD. It could be interpreted that the more plentiful the product and brand assortment of the mall is, the more likely the shoppers to favor it. Brand fame and information provision as well affect the VMD attitude, which means that the more famous the brand, the more likely the shoppers would trust and feel familiar with the mall, and the plentifully and visually presented information could have the shopper have a favorable attitude toward the store VMD. Third, it turned out to be that merchandising cue of product recommendation and hyperlinks affect the VMD attitude. This could be interpreted that recommended products could reduce the uncertainty related with the purchase decision, and the hyperlinks to relevant products would help the shopper save the cognitive effort exerted into the information search and gathering, which could lead to a favorable attitude to the VMD. This study tried to sheds some new light on the VMD of online store by reviewing the variables mentioned to be relevant with offline VMD in the existing literatures, and tried to link the VMD components from the perspective of AIDA model. The effect size of the VMD dimensions on the attitude was in the order of the merchandise, the store design and the merchandising cues.It is said that an internet has an unlimited place for display, however, the virtual store is not unlimited since the consumer has a limited amount of cognitive ability to process the external information and internal memory. Particularly, the shoppers are likely to face some difficulties in decision making on account of too many alternative and information overloads. Therefore, the internet shopping mall manager should take into consideration the cost of information search on the part of the consumer, to establish the optimal product placements and search routes. An efficient store composition would be possible by reducing the psychological burdens and cognitive efforts exerted to information search and alternatives evaluation. The store image is in most part determined by the product category and its brand it deals in. The results of this study support this proposition that the merchandise is most important to the VMD attitude than other components, the manager is required to take a strategic approach to VMD. The internet users are getting more accustomed and more knowledgeable about the internet media and more likely to accept the internet as a shopping channel as the period of time during which they use the internet to shop become longer. The web merchandiser should be aware that the product introduction using a moving pictures and a bulletin board become more important in order to present the interactive product information visually and communicate with customers more actively, therefore leading to making the quantity and quality of product information more rich.

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