• Culinary science and hospitality research
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• v.14 no.4
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• pp.456-468
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• 2008

This paper analyzes how the service quality affects customer satisfaction and loyalty, focusing on a franchise restaurant company 'Wonhalmoney Bossam'. The result shows that store locations and food cost of the menu, as an additional quality formation factor, influence customer satisfaction and loyalty rather than the main quality formation factors. This study strongly suggests the marketing preparation of menu price and the choice of locations are most significant as an additional factor. Therefore, Korean food restaurants should develop their marketing strategies from the customer's point of view, and reasonable price setting and menu selection with appropriate location will create customer satisfaction and revisit.

• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.2
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• pp.15-25
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• 2019

This study was carried out to research the size satisfaction and the actual conditions of house caddie uniforms. Survey participants consisted of 310 caddies at 6 membership golf clubs. In order to perform this study 45 questionnaires were used, which consisted of questions pertaining to size satisfaction and sewing, laundry management, and inconvenience and, most importantly performance. Frequency analysis was implemented using SPSS 10.0. The results of this study could be summarized as followed; The highest dissatisfaction factors in the presently worn uniforms were sleeve length and pants hem width. The highest dissatisfaction factors in the sewing satisfaction were pocket and armpit area. Activity is the most important consideration in the choice of a uniform. These results will be applied to develop a comfortable uniform design.

• Educational Technology International
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• v.22 no.2
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• pp.227-253
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• 2021

Perceived game realism (PGR) has recently emerged as a key concept in explaining the mental processing of digital game playing and the societal impact of digital games. However, few studies have examined its conceptualization and educational effects from an empirical viewpoint, especially in educational games. This study's participants included 292 university students in South Korea. A total of 212 questionnaires were valid and used for the analyses. They learned English expressions using a computer-based educational game and then completed questionnaires on the research variables. We investigated six factors of PGR: simulational realism (SIR), freedom of choice (FRC), perceptual pervasiveness (PEP), social realism (SOR), authenticity (AUT), and character involvement (CAI). We expected the factors to have valid effects on the university students' flow and learning satisfaction after a game-based learning (GBL) experience. Our research results demonstrated a causal relationship between SIR, FRC, CAI, and learning satisfaction. Furthermore, the indirect effects of SIR and CAI on learning satisfaction through flow were statistically significant.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.1125-1137
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• 1996

The author reviewed seventy papers on social psychology of clothing and fashion marketing fields, which were published in the Journal of the Korean Society of Clothing and Textiles between 1983 and 1996. The market variables and consumer behavior variables were focused on. This review showed that the market variables had been divided into three groups of variables: 1) product variables (product image and product classification): 2) brand variables (brand image and brand positioning): and 3) store variables (store image, store type, and distribution system) Consumer behavior variables have been studied on the basis of EBM Consumer Behavior Model: 1) purchasing motivation as need recognition: 2) information using as search information: 3) evaluation criteria and choice criteria as alternative evaluatioin : 4) clothing purchase, brand choice and store choice as purchase: 5) degree of wear, satisfaction and dissatisfaction as outcome: and 6) clothing discard. Variables that influence on consumer behavior, including situation variables, clothing attitude variables, personal . social variables were added to develop a variable model of clothing consumer behavior using the EBM Consumer Behavior Model.

• Korea Journal of Hospital Management
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• v.22 no.3
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• pp.31-45
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• 2017

The research is to examine medical service quality factors affecting choice of hospital(revisiting intention, and recommendation) in large general hospitals based on the SERVQUAL model. The study have surveyed 400 respondents in Gangbuk-gu not having any tertiary hospital. The main results of the analyses indicate: 1) 'assurance' and 'empathy' of medical service are basically, positively affect revisiting intention and recommendation; 2) 'empathy' is the most important factor affecting revisiting intention; and 3) 'tangibility' significantly affects recommendation of general hospitals to other people. The study suggests that it is necessary to pay more attention on 'empathy' among SERVQUAL factors to increase satisfaction of patients and to find better ways of improving medical service quality.

• The Korean Journal of Emergency Medical Services
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• v.13 no.2
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• pp.99-108
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• 2009

Purpose : The purpose of this study is to offer basic data in arranging the improved working environment to Emergency Medical Technicians, by analyzing the influence of job satisfaction in Emergency Medical Technician within hospital upon organizational commitment. Method : This study was carried out targeting 203 Emergency Medical Technicians who are working at hospitals in B Metropolitan City, U Metropolitan City, D Metropolitan City, an d G Province. The data collection was performed from April 1, 2009 to June 10. The statistical processing was used a program of SPSS WIN 12.0 Version. The statistical significance was set to p<.05. Results : 1. In the descriptive statistics of the job satisfaction and the organizational commitment. the whole average for job satisfaction was 3.06 points. The whole average for organizational commitment was 3.05 points. 2. In the difference between job satisfaction and organizational commitment, the group for job satisfaction was indicated to be statistically significant in job-choice motive(F=2.710, p<.05) and turnover propensity(t=.662, p<.001). The group for organizational commitment was indicated to be statistically significant in working department(F=2.871, p<.05), job-choice motive(F=2.944, p<.05), turnover propensity(t=.903, p<.001), and turnover reason(F=3.415, p<.01). 3. In the correlation between job satisfaction and organizational commitment, the job satisfaction showed positive correlation(r=.736, p<.01) with organizational commitment. 4. As for the influence of job-satisfaction factor upon organizational commitment, salary(${\beta}$=.162, t=2.739, p<.01), autonomy(${\beta}$=.372, t=4.633, p<.001), working environment(${\beta}$=.139, t=1.968, p<.05), and organizational needs(${\beta}$=.172, t=2.291, p<.05) were indicated to have significant effect on organizational commitment. Conclusion : The institutional arrangement is considered to be likely to be necessarily made highly for improving social image and enhancing salary and working environment so that Emergency Medical Technician within hospital can be enhanced job satisfaction and organizational commitment.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.441-451
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• 2015

The one-year onboard training, which has been implemented since 1988 according to the STCW Convention in 1978, is a crucial part of cadets' training and education. The choice of training shipping company is important that like a internship. This basic study is for the satisfaction at the shipping companies that trains cadets the Mokpo National Maritime University. The satisfaction for onboard training consists of a conscious, educational and environmental parts with six demographic characteristics and carried out the questionnaire survey of 206 cadets in shipping companies. The low parts of satisfaction are implemented cross tabulation analysis and in-depth interview for realize the reason. In this paper, the satisfaction from environmental part($3.83{\pm}0.75$) is high but conscious part($3.35{\pm}0.86$) and educational part($3.33{\pm}0.79$) are low. In demographic characteristics, male in gender, apprentice officer in duty, others in kind of crew, container in kind of vessel and 30,000~100,000 tons in size of vessel are high satisfaction in general. Specifically, feeding service($4.02{\pm}0.75$) in environment, influence on future vision($3.65{\pm}0.84$) in consciousness, goal for training($3.50{\pm}0.65$) in education showed the highest level in satisfaction.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.55-64
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• 2020

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.51-63
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• 2012

This study aims to evaluate the satisfaction of students with a block system and it's effect on preparing students for a culinary career in the future. Summing up the outcomes of this study, male students reported higher levels of satisfaction than female students not only regarding a block system $perse$ (significant level 0.05) but with regards to career preparation as well (level 0.01). According to the choice variations disclosed by this study, a strong correlation exists with each of the p-values 0.000. Additionally, satisfaction with a block system appears to be strongly related to how well it is perceived to prepare students for future jobs with a RSQ = 0.840. Summing up the study's conclusions on gender effects, satisfaction with a block system is higher for males than females due to its being physically harder to take for female than for male students. Also, student grades have no correlation with satisfaction with a block system while they show significant differences in future job will. Freshmen (first year students) displayed the strongest level of satisfaction regarding future career preparation while seniors (fourth year students) the lowest. According to these results, we can posit a theory; gender and study years have an effect on the satisfaction with a block educational program and perceived value of career preparation. Therefore, culinary instructors and planners should consider this study's results to improve student satisfaction and future job preparedness.