• 한국조리학회지
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• 제13권3호
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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.

• 간호행정학회지
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• 제21권3호
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• pp.317-326
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• 2015

Purpose: The purpose of this study was to identify factors related to the loyalty of Chinese customers who use Korean medical and tourism services. Methods: Participants were 158 Chinese who visited plastic surgery clinics in Korea. Data were analyzed using descriptive statistics, One-way ANOVA, $Scheff{{\acute{e}}$ test, Pearson Correlation and Hierachical Multiple Regression. Results: Medical service quality, tourism service quality and medical and service satisfaction were positively correlated with customer loyalty. Medical service quality and medical and tourism service satisfaction had significant influence on customer loyalty. The explained variance for customer loyalty was 84.9%. Conclusion: These results suggest the need to improve the tourism service and medical and tourism service satisfaction to retain loyal customers.

• 벤처창업연구
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• 제14권5호
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• pp.159-173
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• 2019

본 연구는 은행의 서비스 품질이 고객만족, 추천의향에 미치는 영향에 대해 실증적인 분석을 통해 검정하고자 하였다. 특히 PB고객 군과 일반고객 군 간의 차이에 초점을 두었다. 연구를 위해 이들 두 그룹을 대상으로 설문조사를 수행하였으며 유효한 428부를 분석 대상으로 삼았다. AMOS 23.0을 활용한 구조방정식모형으로 가설을 검정하였다. 연구 결과 은행 서비스품질 중 공감성, 신뢰성, 유형성이 고객만족에 정(+)의 유의한 영향을 미치는 것으로 나타난 반면, 반응성과 확신성은 통계적으로 유의성이 검정되지 않았다. 한편, 고객만족은 추천의향에 정(+)의 영향을 미치는 것으로 분석되었다. 이를 PB고객 군과 일반고객 군 두 집단으로 구분하여 비교 분석을 하였는데 그 결과 유의한 경로계수 상의 차이를 발견했다. PB고객 군은 유형성만이 고객만족에 정(+)의 유의한 영향을 미친 반면, 일반고객 군에서는 공감성과 신뢰성이 고객만족에 정(+)의 영향을 미치는 것으로 나타났으며, 두 집단 모두 고객만족이 추천의향에 정(+)의 영향 관계가 있는 것으로 분석되었다. 특히, 이 중 공감성과 신뢰성이 고객만족에 미치는 영향과 고객만족이 추천의향에 미치는 영향에 있어서 PB고객 군과 일반고객 군 간의 경로계수가 통계적으로 유의한 차이가 있는 것을 발견하였다. 이러한 연구 결과는 학술적으로는 SERVQUAL 요인을 활용하여 PB고객 군과 일반고객 군 간에 차이가 있음을 밝혔다는데 의의가 있으며. 실무적으로는 향후 은행에서 고객 집단별 세분화된 관리를 위해 필요한 단초를 제공하였다는 점에서 의의가 있었다.

• 유통과학연구
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• 제14권8호
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• pp.9-21
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• 2016

Purpose - This research analyzes the impact of motivations to dine out and selected attributes of customers on customer satisfaction and loyalty. Based on collected data, this study aims to suggest effective marketing strategies to help manage traditional Korean food restaurants. Research design, data, and methodology - The data were collected from the customers who visited traditional Korean food restaurants in Jeon-Ju for two months from December, 2015. The available data were 402 from collected 450 customers' data and they were analyzed by using SPSS 19.0. Result - These are the results of data analysis. First, environmental, personal and perceived factors influence on the motivations to dine out at Korean food restaurants which affect customer satisfaction. Next, selected attributes from Korean food restaurants have impacts on customer satisfaction. Third, motivations to dine out Korean food restaurants affect customer loyalty. Moreover, physical environments, curiosity and need satisfactions, which are the selected attributes, have impacts on customer loyalty. Lastly, it has been identified that customer satisfaction in Korean food restaurants influences customer loyalty. Conclusions - Satisfaction and good brand image of Jeon-Ju will increase customers' intention to revisit. This study has found that high customer satisfaction leads to re-visitation.

• 한국의류산업학회지
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• 제9권1호
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• pp.55-64
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• 2007

In this study, relationship model of relationship quality and loyalty for perceived service quality on department store is proposed and empirically tested. Service quality factors were defined as Tangibles, Reliability, Responsiveness, Assurance, and Empathy. Relationship quality were defined as customers' overall satisfaction and customer trust. A LISREL model was used to develop dimensions of service quality and to investigate the structural relationship among perceived service quality, relationship quality(customer satisfaction and trust) and loyalty on department stores. The empirical results were as follows; First, Tangible, Responsiveness, Assurance and Empathy of service quality factors have a positive effect on customers' overall satisfaction. Second, customers' overall satisfaction have a positive effect on customer trust. Third, relationship quality have a positive effect on loyalty of customer; customers' overall satisfaction and customer trust have a positive effect on loyalty of customer. At the end of this paper, discussion, managerial implications, limitations and future research directions were suggested.

• 한국식품조리과학회지
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• 제32권3호
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• pp.353-362
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• 2016

Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.

• 한국생활과학회지
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• 제18권2호
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• pp.547-555
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• 2009

The lifestyle of customers visiting nail shops is categorized into four such as the types of 'pursuit of fashion', 'pursuit of brand', 'conservative frugality', 'premeditated pursuit'. Subjects are divided into 3 groups such as a 'pragmatist group', an 'achievement-oriented group' and a 'brand-oriented group'. Customers satisfaction level was measured in the subcategories of a 'personal service', a 'technical service', a 'facility service' and an 'after-sales service'. Their satisfaction levels depending on the types of customers' lifestyle have meaningful differences in a 'technical' and an 'after-sales' service. The 'pragmatist group' shows the highest mark in a 'personal service' and an 'achievement-oriented', it prefers the 'personal' and 'facility service' evenly. The 'brand-oriented' group shows high concern in the 'technical service'. Concludingly, the types of customers' lifestyle which influence their revisiting of the nail shop have deep relation to customers' satisfaction level in the 'personal', 'technical', 'facility', and 'after-sales service' of nail shops. Especially the 'facility service' is highly influential in customer's revisiting.

• 동아시아식생활학회지
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• 제16권5호
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• 한국컴퓨터정보학회논문지
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• 제23권12호
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• pp.195-201
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• 2018

This study is attempted to demonstrate the structure of the influencing factors on the performance of services of knowledge based service firms. In the model presented, the structure is that service performance in knowledge-based services are affected by the strategic utilization of knowledge resources and service orientation factors of the service organization. And the service performance are also affected in which the systemization of service processes and customer satisfaction play a mediating role. As an analysis result of examining 148 practitioners engaged in the knowledge service industry, it is necessary to increase the satisfaction of external customers in order to improve service performance in a knowledge-based service organizations. This can be achieved by increasing the satisfaction of internal customers. In addition, for this structure to be successful, the service production process to be provided to the customer must be enhanced. The service production process has been found to be an important factor influencing the internal customer satisfaction and service delivery process, especially in the use of knowledge resource, and customer oriented service among service orientation factors.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.216-223
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• 2006

An Effect of Website quality on Service Value and Customer Satisfaction in the Internet Banking Internet Banking is very popular in Korea these days. More than 25million are using Internet Banking. This study is to find Quality Factors for Internet Banking Services and relationship among Internet Banking Service Value, Customer Satisfaction and Reuse. In this study we found that Service Value is prior to Customer Satisfaction. And also, Service Value and Customer Satisfaction affect customers reuse respectively. This study also found that 7 factors compose Internet Banking Service Quality. They are Convenience Security, Informal ion Providing, Communication, Design, System Correcteness. Convenience, Informal ion Providing, Communication and Design affect Internet Banking Service Value. System, Correcteness and Convenience affect Customer Satisfaction. So we learened that Internet Banking Customers discriminate Service Value from Satisfaction.