• Culinary science and hospitality research
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• v.13 no.3
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• pp.317-327
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• 2007

The purpose of this study was to explore the relationship between the food safety-oriented policy and the survey on its effect in foodservice industry. The current thesis was based on the questionnaire survey conducted between January and March 2006 for seven food service companies. 240 questionnaires were distributed to each of the selected restaurants, from which a total of 200 questionnaires were collected. The results of this study were analyzed with the frequency analysis, correlative analysis and regression analysis using the SPSS 12.0 package program. The results of the test of hypotheses can be summarized as follows. We find that, as for food safety-oriented policy factors, there is a significant relationship among the survey factors including customer satisfaction, cost reduction, customer prior occupation, accident prevention and suitable relation. The current analysis exhibits favorable results in the food safety-oriented policy and the survey factors. Thus, foodservice management needs to employ food safety-oriented policy aggressively.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.4
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• pp.173-183
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• 2020

This study has four objectives: (1) Identifying factors that affect customer satisfaction on online service quality of Tiki.vn, (2) Measuring the level of impact of the factors, (3) Testing the difference in satisfaction among groups of customers with different characteristics in terms of gender, age, income, academic level, and occupation, and (4) Proposing some managerial implications to improve the quality of online services by interviewing directly and online 200 individual customers who have shopped at Tiki.vn E-commerce platform for at least the last six months, using the convenient sampling method. This study analyzes the reliability of the scale through the Cronbach's alpha coefficient, Exploratory factor analysis, and Linear regression analysis. The findings identified four factors that influence positively customer satisfaction regarding the quality of online services in Tiki.vn E-commerce platform in the order of descending strength: (1) Trust, (2) Customer service, (3) Web design and (4) Safety. In addition, the results show no difference in customer satisfaction according to different academic levels, but in terms of occupation and income, gender, and age. The results show that the factors influencing most customer satisfaction are Reliability and Customer Service. Some managerial implications are then proposed to improve the quality of online shopping services at Tiki.vn.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.7
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• pp.273-280
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• 2022

The study aimed to determine the impact of societal participation on the customer loyalty of Saudi banks and identify the statistical differences in customer loyalty according to sex, age, education level, and occupation type. The independent variable is corporate societal participation, and the dependent represents customer loyalty. Corporate societal programs have two dimensions: social participation and philanthropic participation. The research population consists of Saudi workers in three sectors: government, military, and private reached 3.58 million people in 2021. The unit of analysis is the Saudi employee in one formal industry and dealing with the Saudi banks that offered corporate societal participation programs. The research used the appropriate stratified sampling method, and the recommended sample size reached 387 respondents. A fully structured questionnaire is used. The study concluded that corporate social programs have not impacted customer loyalty, while corporate philanthropy programs strongly affected customer loyalty. On the other hand, there are no differences in customer loyalty according to demographics (sex, age, education, and occupation type). Finally, the study presents a set of recommendations in the field of corporate social responsibility and develops the local communities.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.269-279
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• 2010

This study investigates 4P's of developing food service products(Focused on Gwangju, Jeonnam area) and intends to set the direction for the relations between product, price, promotion, place and customer satisfaction and customer occupation. Statistical techniques employed includes reliability analysis and regression analysis. The study is based on the 220-questionnaire-survey conducted from July 6 to July 20, 2009 to five foodservice companies in Gwangju. The data collected of this study were analyzed with the frequency analysis, reliability analysis, and regression analysis using the SPSS 12.0 package program. The findings of this study are as follows. Firstly, there are significant product, price, promotion and place factors that affect customer satisfaction. Secondly, there are significant product, price, promotion and place factors that affect customer occupation. Thus, food service management needs to apply product, price, promotion and place strategies aggressively.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.54-67
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• 2007

This study is purposed to find out the relation between the customer loyalty and customer satisfaction factors in Cheonan banquet service. To achieve the objects, customers of banquet companies in Cheonan were selected for a questionnaire survey and a total of 293 valid questionnaires are statistically analyzed, using frequency analysis, factor analysis, reliability analysis and regression analysis. The results can be summarized as follows. First, gender, occupation, family forms showed the statistically different results in the service trust. Second, service trust, menu and traffic factors have been approved to affect the revisit intention of a customer significantly. Third, service trust, menu and facilities factors have been approved to affect the word-of-mouse intention significantly. In summary, banquet managers in Cheonan have to focus on the customer satisfaction factors such as service trust, menu, traffic, facilities to meet the customers' needs.

• Journal of Agricultural Extension & Community Development
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• v.16 no.2
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• pp.405-438
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• 2009

This study aims to analyse the consumer and regional dwellers preferences of nonghyup influenced by contributions of socio-economical using ordered logit model. The survey data were obtained from 225 adults in Chungnam province, cross sectional data in 2007. This paper especially estimates the impact of socio-economic characteristics, such as sex, occupation, school career, and emotional and subjective recognition of contributions of regional socio-economical and culture development, social welfare, It also examines the impact of recognition of cooperational level with local government's policy, customer satisfaction ratings, degree of business ethics. The main results are as follows; the consumer and regional dwellers preferences of nonghyup is not affected by sex, occupation, school career. But the consumer and regional dwellers preferences of nonghyup is influenced by emotional and subjective recognition of contributions of regional socio-economical and culture development, social welfare, It also influenced by emotional and subjective recognition of policy cooperation level with local government, customer satisfaction ratings, degree of business ethics.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.223-239
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• 2007

This study aims at providing managerial insight into researchers and marketers who are intending to maintain and develop a loyal group and long-term relationships in fast food restaurants. The summary of results is as follows : There was a wide difference in evaluation of perceived value, trust and customer loyalty according to sex, age, occupation and customer's visit behavior. Customers considered the convenient and quick service as the most important selective factor. And also, the important attribute of fast food restaurants was taste of food, followed by price, cleanliness, kindly service, quick service. We are able to classify the four customer groups according to analysis results. If we lay great emphasis on the above mentioned selective factors and also develop needs in each customer group, it does much for delivering profits of fast food restaurants.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.241-256
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• 2012

Gas station consumers have become increasingly conscious of expanding choices and service options available at retail outlets. The purpose of this study was to determine key factors in customer choice of gas / service stations. This study seeks to identify key the relationship between socio-demographical variables and consumer choice, and consumer satisfaction and loyalty associated with gas / service station usage. The research instrument comprised of a questionnaire in the form of an on-line survey that was administered during November, 2010. A Total of 1,000 questionnaires were used in the final analysis. The collected data were treated with SPSS Windows 18.0 and analyzed in for frequency, percentage, mean, standard deviation, pearson's correlation analysis, and multiple regression analysis. The results of were as following: First, there was a strong positive relationship between involvement, satisfaction, loyalty of gas station service. Second, satisfaction was significantly affected by involvement, the frequency of gasoline purchases, the information route and customer's occupation. Third, loyalty was significantly affected by consumer satisfaction, involvement, frequency of gasoline purchases, information route and customer's occupation.

• The Journal of Economics, Marketing and Management
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• v.2 no.2
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• pp.10-14
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• 2014

The study investigated consumption patterns and inclination of consumers of Hanwoo meat being more expensive than imported meat and/or beef cattle meat based on the author's business experience at the shop in Budang Seongnam. The author who has managed shop firstly investigated customers' inclination and/or propensity. The author heard specific customer's story at neighboring shopping center, and each customer's buying method, occupation, financial power and apartment size and others, and forecast visiting customer's buying and demand upon part of the beef that customer asks for. The aut hor who sold out limited scope of beef product at limited area thought that he did narrow scope of business. The author would make effort to sell product enough to meet customer's taste by better quality product from point of view of customers. The author would make effort to supply good quality beef products to the customers who relied upon the author's butcher's.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1082-1089
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• 2015

The aim of this study was to investigate the effect of food neophobia on restaurant image, customer satisfaction, and loyalty in ethnic restaurants. A self-administered survey for data collection 581 customers who visited an ethnic restaurant in August, 2015. Statistical analyses included descriptive analysis, t-test, ANOVA and regression analysis for SPSS 21.0. The finding of the study indicated that the differences of food neophobia score in demographic characteristics showed significant differences by age, occupation, dining-out frequency, and source of dining-out information, not by gender. The mean value of food neophilic group was significantly higher than food neophobic group in all items of restaurant image, overall satisfaction and customer loyalty. The regression analysis showed that tangible aspect, price aspect, and food aspect of restaurant image had positive effects on overall satisfaction and customer loyalty however employee service showed different result by groups. The finding of the study offer marketing strategies for ethnic restaurants to induce customer revisit.