• Korean Journal of Community Nutrition
• /
• v.5 no.2
• /
• pp.324-332
• /
• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• The Korean Journal of Food & Health Convergence
• /
• v.8 no.1
• /
• pp.9-16
• /
• 2022

Recently, the use of serving robots has been increasing due to the increase in preference for non-face-to-face services and the rise in the minimum wage due to the coronavirus. When analyzing previous studies related to serving robots, it was confirmed that most of the studies on the functions and technologies of serving robots were conducted. Therefore, this study analyzed the factors affecting the attitude and customer satisfaction of restaurant consumers toward serving robots by adding performance expectations, effort expectations, and speed factors among the UTAUT2 models. The survey period was conducted from July 28, 2021 to September 9, 2021, and 306 out of a total of 310 surveys were used for analysis, excluding 4 unfaithful surveys. For the analysis, exploratory factor analysis, reliability analysis, confirmatory factor analysis, and hypothesis test were performed using SPSS 20.0 and AMOS 20.0, and the research results are as follows. First, it was found that performance expectation, effort expectation, and speed had a significant positive (+) effect on attitudes. Second, it was found that attitude had a significant positive (+) effect on customer satisfaction. This study researched customer selection attributes of robot service restaurants using the UTAUT2 model, and also provided academic and practical implications.

• The Journal of Industrial Distribution & Business
• /
• v.15 no.9
• /
• pp.11-19
• /
• 2024

Purpose: This study analyzes how cabin crew service quality influences customer loyalty in the aviation industry. Specifically, it examines how the reliability, professionalism, and authenticity of cabin crew services affect cognitive loyalty and whether such effects affect emotional loyalty. Design and methodology: We surveyed passengers who had used aviation services in the past year. Structural equation modelling was used to test our hypotheses. To test model fit and assess reliability, validity was developed for the measurement items of each variable. Findings: The results support all four hypotheses. Reliability, professionalism, and authenticity of cabin crew services positively influence cognitive loyalty. Furthermore, cognitive loyalty significantly and positively affects emotional loyalty. These findings highlight the crucial role of cabin crew in fostering both rational preference and emotional attachment among passengers. Conclusions: This study provides insights into developing customer loyalty in the aviation industry. It demonstrates the need to invest in cabin crew training, which ultimately affects all three service quality dimensions. It also indicates that carriers can consider cognitive loyalty as a gateway to emotional loyalty and should pursue strategies accordingly. These results provide airlines with practical implications for improving customer loyalty and furthering their competitive advantage in the industry.

• Journal of Nutrition and Health
• /
• v.38 no.5
• /
• pp.395-403
• /
• 2005

The purposes of this study were 1) to analyze the relationship between brand equity factors ie brand awareness, brand image, brand preference and brand loyalty and 2) to suggest the strategy for brand management of contract food service management company. The developed questionnaires were distributed to the college and university students in Incheon area from September 20 to September 24 in 2004. Total 198 questionnaires were used for the final data analysis with response rate of $82.5\%$. For the statistical analysis, the descriptive analysis, factor analysis, pearson correlation analysis, and regression analysis were conducted by using SPSS Win (10.0). The results of this study showed that the following 5 hypotheses were supported. Hypothesis 1: The brand awareness of the contract foodservice company affects positively the brand image of that. Hypothesis 2: The brand image of the contract foodservice company affects positively the brand preference of that. Hypothesis 3: The brand awareness of the contract foodservice company affects positively the brand preference of that. Hypothesis 4: The brand preference of the contract foodservice company affects positively the brand royalty of that. Hypothesis 5: The brand image of the contract foodservice company affects positively the brand loyalty of that. As a conclusion, the brand awareness has a positive effect on the brand image and brand preference significantly, so it is recommended that the contract foodservice company should focus on improving the brand awareness as a brand strategy. And the brand preference and brand image have the significant effect on the brand loyalty. Therefore the company should strive to strengthen the brand loyalty though building brand preference and brand image, because the brand loyalty brings about the customer's more visiting the foodservices, which is directly related to the profitabilities of the contract foodservice management company.

• Journal of the Ergonomics Society of Korea
• /
• v.33 no.6
• /
• pp.499-513
• /
• 2014

Objective: The objective of this study was to examine frame ratio of text information and font size in the circle smartwatch. Background: Recently, electronic manufacturers try to develop the original metaphor of traditional wrist watch (circle) in terms of smartwatch. They endeavor to break the square display in order to improve emotional customer satisfaction. Method: The experiments examined twenty level of text information design, combinations of four frame ratios (1:1, 4:3, 16:9, 21:9) and five font sizes (6pt, 7pt, 8pt, 9pt, 10pt). Nineteen participants volunteered for the experiment. Dependent variables were WPM (Words per Minute), reading preference, design preference and total preference. Furthermore, small circle display was made by using circle display data (1.3inch), which was exhibited in IFA (International Funkausstellung) 2014. Results: As a result, ANOVA (Analysis of Variance) revealed that WPM, and task time preference affect the specific frame ratio and font size. Results of ANOVA for reading preference, design preference, total preference were grouped by post-analysis LSD (Least Significant Difference). Among users, display ratio (16:9, 21:9), and font size (9pt) were preferred. In conclusion, 16:9 display ratio and 9pt are adaptable for text information in 1.3inch circle display. Conclusion: From the study, it is shown that 16:9 display ratio and 9pt size are more adaptable for text information in 1.3inch circle display than others. It is mainly due to the fact that the order of frame ratio and font size may affect the usability of reading long text information in a small circle display. Therefore, when developers design a circle display, the square frame ratio and font size are required to be considered according to circle size. Application: The 16:9 display ratio and 9pt font size may be utilized as a text information frame in the circle display design guideline for smartwatch.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.376-380
• /
• 2003

This aims is to estimate the consumers' preference on the brand rice using factor analysis, completed research on the consumption of brand rice revealed that the household supply in the Seoul area is increasing. An analysis whether housewives' preference in chosing the brand of rice was developed through the consumption experience and re-purchase intention investigation for the brand rice. Also the paper analyzed the consumers' preference using the logit and probit model. Number of respondents who participated in the study(95 ％) totaled 1000 and the sampling method utilized was the multistage stratification and assignment abstraction. Results showed that the preference of housewives' depends on age, education and level of income. Such that as age, education, income level increase so thus their preference for brand rices also increase. Also the re-purchasing of brand rice is high when housewives have a higher educational attainment and prefers to go to work. Conclusively, the long-term sale view for brand rice is closely related to the economic conditions of a household. Hence, with the economic growth, there is a possibility that consumption of brand rice would increase compared to the ordinary rice. We can propose the following political intent from analysis of these results. First, There is a need for continuous public information as reinforcement for brand rice. Second, Marketing operation reinforcement could also be done for customer class security etc.

• Culinary science and hospitality research
• /
• v.22 no.4
• /
• pp.353-364
• /
• 2016

This study was conducted to find the influence of menu select attribute on consumer preferences and satisfaction as perceived by Japanese restaurant consumers. Survey method was employed and distributed during January 1 to January 31, 2016 from who have an experience in Japanese restaurants located in Busan and Gyeongnam. First, the quality of the menu (${\beta}=.444$, p<.001), menu design(${\beta}=.425$, p<.001), select menu motivation (${\beta}=.147$, p<.001) positively impact on consumer preferences. Second, consumer preference significantly and positively influence on customer satisfaction. Third, the quality of the menu (${\beta}=.650$, p<.001), menu design(${\beta}=.120$, p<.001), select menu motivation (${\beta}=.263$, p<.001) positively impact on consumer satisfaction. Finally, partial mediating effect of consumer preference was identified between select attributes and consumer satisfaction.

• Archives of design research
• /
• v.11 no.2
• /
• pp.275-284
• /
• 1998

It's required to develop new design process which reflects objective and quantative data of real market structure and consumers' demand and to understand, use statistical packages and softwares for it in order to make a product design which can satisfy consumr's needs. Product design approachs have, however, merely focused on simple methods of design and have not been improved much so far with regards to customer-oriented design. Therefore, This study aims to help customer-oriented product design with validity and reliability by suggesting successful product design process based on reviewing existing literatures and by providing each steps of design process with optimal approaches reflecting consumers' preference. The results of this study may provide all design related fields with theoretical framework of successful design process and may reinforce competitive ability of design with the development of customer-oriented design process. We need to verify vality of this study by doing some case studies with various products in real market situations and need to develop measurements and survey methods to measure exact customers' perception dimensions.

• The Journal of the Korea Contents Association
• /
• v.14 no.12
• /
• pp.924-934
• /
• 2014

In the last 10 years the digital music contents market has grown rapidly. However digital music contents product and services are not managed with product planning and price policy considered customer attitude and digital music contents values. This study is to define the value properties of digital music contents services based on streaming and download as genre, price, sound quality, and usage appliance, and suggest the strategic market price and service composition of digital music contents service by customer attitudes about the value properties. The research used the conjoint analysis methodology based on the hedonic price model and collected 405 questionaries by users of Korean digital music contents services to the analysis. Hence 'sound quality' in download platform, and 'appliance' in streaming platform were the elements to evaluate the customer attitude. The results present the music contents productions and companies have to provide the differentiated services and price by the value properties of user preference in the market.

• Korean Journal of Human Ecology
• /
• v.5 no.1
• /
• pp.43-53
• /
• 1996

The purpose of this study was to investigate the actual condition of fashion sales related persons and analyze their different role recognition in women's Ready-To-Wear shops. A questionnaire was administered to 378 fashion sales related persons in department stores and individual shops. Data were analyzed by using crosstabs, $X^2$, t-test, Scheffe's test and ANOVA by using of SPSS PC program. The results of this study were as follows: 1. In the role of fashion salespersons, managers participated highly in the merchandise buying plan, actual merchandise buying and advertisement, and shopmasters participated in the management of salespersons and keeping good relation with customers and display. 2. There was significant difference according to the existence of shopmasters in sales promotion. Shops with shopmasters had regular sales and filed up customer cards. 3. Shopmasters and salespersons attached importance to fashion information, market information, sales result information, and managers attached importance to customer information, enterprise environment information in utilizing of informations. Managers considered customer survey very important but shopmasters and salespersons did not. Shopmasters, managers, and salespersons all attached importance to customers' preference survey as customers' information source. 4. There were significant differences in lifestyle survey, buying method survey, preference survey, street fashion survey, brand identity survey and advertizement effect survey of customers by the different roles of fashion salespersons. 5. There were significant differences in the degree of merchandise knowledge, service and after service in sales service recognition by the different roles of fashion salespersons.