• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.235-242
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• 2006

The purpose of this study of was to provide basic data for preparing event menus to increase customer's satisfaction by investigating university students' participation and preference for the event menus in the foodservice operations. The questionnaires were distributed to 300 customers from August 1 to 31, 2005. 88.0% of the questionnaires were analyzed. Statistical analysis of data was performed using SAS package program(version 8.2) for descriptive analysis and $χ^2$-test, t-test, one-way ANOVA, Duncan multiple range test. The results of this study can be summarized as follows : 50.4% of the students have participated in foodservice operation's event and the average degree of the satisfaction was 2.67 out of 5. The type of the events customers have most frequently participated in were the national holiday·subdivisions of the season event(47.3%), the day event(34.1%), environment event(26.9%) and so on. In large classification, preferred were season event(85.2%), international food event(76.9%), and healthy food event(73.1%) and so on. In small classification, orgarnic food event(53.0%), summer fruits festival(41.3%), midsummer event(36.6%) and christmas event(34.4%) and so on. From now on, the event reflecting customers' expectation and requirement should be planned and implemented.

• Journal of Information Technology Services
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• v.18 no.2
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• pp.75-96
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• 2019

These days, many companies use information systems as a basis for organizational management activities and as an important component of sustainable management. Thus, securing and operating a high-quality information system that can improve the efficiency of business processes is a large part of corporate competitiveness. In order to get such a critical information system, it is only possible to successfully carry out the project. Various attempts and studies have been undertaken to increase the success rate of the project. However, the reality is that the success rate is still not getting much better. In this study, the concept of quality of service, which has long been actively studied in marketing area, was applied as a new factor to enhance the project's success. In this study, project performance activities were defined as the act of providing services. A survey of 164 valid collection data was analyzed. The analysis used SPSS 23. Four process quality factors (customer participation, customer response, knowledge and skills, reliability) and 21 metrics were derived. Through this research, I hope to be the starting point of applying process quality concept as a new breakthrough to increase success rate of project.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.57-74
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• 2023

Purpose: As global interest in environmental issues increases, the demand for green products/services is increasing. Companies are establishing eco-friendly policies to meet the changing expectations of customers. Therefore, this study aims to analyze the effect of eco-friendly behavior and third-party certification on trust, satisfaction, and loyalty as well as the mediating role of satisfaction based on SOR and signaling theory. Research design, data and methodology: This study collected data from 501 respondents who visited restaurant and analyzed using measurement model with SPSS 28.0 and SmartPLS 4. Results: First, restaurants' eco-friendly behavior and third-party certification (TPC) positively influenced trust while these did not influence satisfaction. Second, trust positively influenced satisfaction. Third, trust and satisfaction positively influenced loyalty. Fourth, TPC had stronger impact on trust and satisfaction compared to eco-friendly behavior in female group while TPC had stronger impact on trust in male group. Conclusions: This study emphasized the importance of TPC over eco-friendly behavior. Restaurants should maintain pro-environmental behaviors such as reducing single-use items while obtaining TPC such as ISO and LEED certifications to increase customer trust. It also found the importance of trust and satisfaction in securing loyal customers. Restaurants should make efforts to build bonds with customers through authentic marketing such as events that encourage customer participation.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.705-712
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• 2007

In spite of the fact that the food group(Food, Drinks and Health foods & Agricultural and Marine products) occupies little position in total sales of Internet shopping mall, the food group's sales in cyber shopping mall in 2006 have increased 678.1% over 5 years. In addition to the fact that the food consumption pattern has changed from quality-oriented to convenience, health and safety-oriented, the need to decrease the opportunity cost created by housework is rising in the context of increase of women's work participation rate. The wind of change like these will become the foundation on which cyber food industry will be developed. The factors having an effect on consumer purchasing intentions when one buy foods through internet shopping malls are researched in this thesis. For the investigation, women of 697 were surveyed by a questionnaire, and the data were analyzed by the SPSS for WINDOW(Version 12.0). The result is as follows: Factors having an effect on food purchasing intentions are Convenience(Timesaving, Troublesomeness), Customer service(Responsiveness, Reliability, Empathy, Tangibility), Perceived Customer Risk(Economic, Social, Performance risk) and Shopping experience(Easy to find out, Easy process for payment) in order.

• Journal of dental hygiene science
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• v.13 no.4
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• pp.359-368
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• 2013

This study aimed to evaluate conditions and performance of quality improvement (QI) activity in Korean dental hospitals. Twenty one representative dental hospitals in Korea were selected by the selection criteria. A questionnaire was implemented to measure awareness, perceived needs, educations, conferences, works, activating/obstructive factors and satisfaction related to QI activities. Satisfaction score range from 0 (lowest) to 5 (highest) among 329 dental hygienists who worked in the selected 21 dental hospitals. Implementation rate of programs on external customer satisfaction was the highest 59.9% in QI activities, and reduction of expenses (59.4%), Improvement in health care quality (58.7), risk management (52.8) were followed, while improvement in work efficiency (46.5) showed the lowest implementation rate. The most influencing factor accelerating QI activities was 'active participation of hospital workers' (54.7%), and 'effort to improve customer satisfaction' (44.7%) followed. The most influencing QI related obstructive factor was 'lack of QI-related manpower and support' (47.1%). A balanced development including QI programs with lower implementation rates is necessary. Encouraging participation of workers may be the most important in developing dental QI activities further.

• The Korean Journal of Franchise Management
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• v.11 no.2
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• pp.41-51
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• 2020

Purpose: Fast food franchise companies are trying a variety of innovative services to increase their competitiveness in response to changes in population composition in the fast food market and rapid changes in consumption trends due to technological development. From this point of view, franchise companies that have focused on offline store operations are providing O2O (offline to online) service as a core service for customer convenience. This new attempt is a strategy to increase loyalty by applying an interaction method based on understanding the characteristics of new generation consumers. However, existing studies are focused on the relationship between O2O service and acceptance, so very little is known about how O2O service affects customer loyalty. Therefore, this study examines the impacts of customer involvement and relative advantages of fast food O2O service on customer brand engagement (cognitive and affective engagement) and store loyalty for MZ(Millennials - Z) generations. Research design, data, and methodology: In order to achieve the purposes of this research, several hypotheses were developed. The data were collected from 247 questionnaires in their 16-30s and were analyzed using SPSS 22.0 and SmartPLS 3.0 program. Measurement model analysis was carried out to assess convergent and discriminant validity. Also, common method bias was tested using the values of VIF (variance inflation factor). The hypotheses was tested using structural equation modeling. Result: First, involvement has a positive effect on cognitive and affective engagement. Second, relative advantages have has a positive effect on cognitive and affective engagement. Third, cognitive influences affective engagement. Finally, both cognitive and affective engagement affect store loyalty, but affective engagement has a stronger effect on store loyalty than cognitive engagement. Conclusions: In the process of consumer-brand interaction, it was confirmed that store loyalty was influenced by cognitive and affective engagement sequentially. However, the results show that affective engagement has a relatively stronger on store loyalty than cognitive engagement. Therefore, it is necessary to establish an O2O service strategy to maintain long-term loyal customers by inducing cognitive participation with high-involved consumer, as well as affective interaction, in order to obtain new customers and increase customer loyalty.

• Health Policy and Management
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• v.11 no.4
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• pp.54-69
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• 2001

This study was conducted to assess factors associated with the degree of performance of qualify improvement(QI) activities. A mailed questionnaire survey was conducted between September 15 and October 30, 2000, with the staffs being charge of QI at each of the hospitals with 400 beds or greater. Of the 108 hospitals eligible for inclusion in our study, 79 participated, yielding a response rate of 73.1%. After excluding 12 hospitals that did not perform any QI activities, 117 responses from 67 hospitals were used for the analysis. Using the Malcolm Baldrige National Quality Award Criteria(MBNQAC), perceived performance of QI was measured in terms of the improvement of the quality of clinical practice, clinical supporting department, administrative procedure of receiving care, customer satisfaction, efficiency and standardization of work process. Factors evaluated for the association were the extent of QI implementation, compliance to 5 QI principles, participation of hospital CEOs, budget allocation, history of QI, and bed size. Path analysis was performed to assess the relationship between QI performance and these factors. Major findings of this study are as follows. Hospitals showing higher degree of QI implementation (path coefficient=0.5967, p<0.001)) and better compliance with the basic principes of QI(0.5736, p<0.05) tended to achieve better performance. Path analysis results showed that interest and participation of hospital CEOs(0.1954, p<0.05) and compliance with the basic principes of QI(0.4028, p<0.0001) indirectly affected the outcomes of QI by influencing the intermediate variable of the level of QI implementation. This study results suggest that having employees have a good orientation of the basic concept and principes of QI through relevant training be the most important requirement to achieve better outcomes from QI activities. In addition, to educate leaders of hospitals the need of active implementation of QI is important to encourage their participation and draw strong support for QI programs.

• Journal of Korean Society of Rural Planning
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• v.21 no.3
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• pp.113-120
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• 2015

The Purpose of this study is to analyze the importance and satisfaction on the items related to rural education farm management. The survey was carried out on the operators of rural education farm from October 6th, 2014 to April 30th, 2015, and 144 questionnaires were used for the final analysis. According to the analysis result, In the first quadrant, the environment of the farms(safety of the education farms, accessibility to the farms) and the existing customer management(dealing actively with the customer complaints, consulting with schools regarding the hands-on education and the feedbacks) were included. In the second quadrant, fourteen items were included. To mention these items in detail, the environment of the farms(lounge area for the guiding teachers), customer management(diversification of the publicity for the education farms, efforts to secure loyal customers, efforts to create new customers), campaigns of publicity and contents of publicity management(diversification of the publicity channels for education farms, off-line contents management, on-line contents management), ensuring professionalism(worksheet development and utilization, periodical supplemental education for operators), hands-on education programs(new program development, customized program development, distinguished program development), costs(efforts for cost reduction, fees for hands-on education) were included. In the third quadrant, the environment of the farms(size of the education farms), publicity activities and publicity contents management(enthusiastic publicity activities), strengthening professionalism(participation in the training programs related to rural education farm management) and in the fourth quadrant, the environment of the farms(environmentally-friendly and aesthetic natural landscape, convenient facilities such as powder rooms and washstands, parking lots) were included.

• Proceedings of the Korean DIstribution Association Conference
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• 2001.02a
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• pp.67-101
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• 2001

As the quality movement is beginning to take shape in the service sector, the shift to a quality focus becomes essential to the competitive survival of service business. The purpose of this paper is to analyze the effect of interaction between customer and service provider on perceived service value in service encounter using service delivery model, which is based on two key factors such as customer participation and service provider's control. Support is found for a number of the hypothesized structural relations. Some implications for service marketing practice are discussed briefly.

• Journal of Distribution Research
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• v.5 no.2
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• pp.20-48
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• 2001

As the quality movement is beginning to take shape in the service sector, the shift to a quality focus becomes essential to the competitive survival of service business. The purpose of this paper is to analyze the effect of interaction between customer and service provider on perceived service value in service encounter using service delivery model, which is based on two key factors such as customer participation and service provider's control. Support is found for a number of the hypothesized structural relations. Some implications for service marketing practice are discussed briefly.