• Journal of Community Nutrition
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• 제8권3호
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• pp.153-159
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• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.

• 한국빅데이터학회지
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• 제2권2호
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• pp.87-93
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• 2017

데이터 품질에 대한 연구는 오랜 기간 동안 수행되어 왔다. 하지만 이러한 데이터 품질관리 연구는 구조적 데이터를 대상으로 하였다. 최근에 디지털혁명 또는 4차산업혁명이 일어나면서 빅데이터에 대한 품질관리가 중요해 지고 있다. 본 논문에서는 기존 논문을 분석하여 빅데이터 품질 유형을 분류하고 비교 분석하였다. 요약하면, 빅데이터 품질 유형은 빅데이터 값, 빅데이터 구조, 빅데이터 품질 프로세스, 빅데이터 가치사슬 단계, 빅데이터 모형 성숙도 등으로 분류할 수 있다. 이러한 비교 연구를 바탕으로 본 논문에서는 새로운 기준을 제시하고자 한다.

• Asian Journal of Business Environment
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• 제5권4호
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• pp.47-57
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• 2015

Purpose - The purpose of this study is to analyze franchise coffee shop service quality factors based on pilot research. In the proposed analysis, store atmosphere is added as one of the service quality factors. We aim to examine how franchise coffee shop service quality and store atmosphere influence customer satisfaction and loyalty. Research design, data, and methodology - Data was collected from 482 Korean coffee shop franchises and analyzed using frequency analysis, reliability/validity assessments, correlation analysis, and regression analysis with the software program SPSS 19.0. Results - The results are as follows. First, taste is revealed to be the most influential factor among components that have an impact on service quality. Second, taste also turned out to have the most impact on service quality among components influencing customer loyalty. Last, customer satisfaction affected customer loyalty. Conclusions - This study's findings show that taste was the most influential factor on service quality. The conclusion here is that most of the coffee shop customers are very familiar with coffee taste and this is influencing their loyalty.

• 보건의료산업학회지
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• 제8권2호
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• pp.89-100
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• 2014

The purpose of this study was to reveal association between medical service quality, consumer satisfaction, service value and customer loyalty. Medical service quality was composed of physical quality, personal quality, technical quality, procedural quality. We thought these factors affect to the consumer satisfaction, service value and customer loyalty. For this study, 221 dental patients in Busan and Ulsan are participated in this study. The data were analyzed with descriptive statistics, t-test, ANOVA, pearson's correlation coefficients, and stepwise multiple regression analysis with SPSS 18.0 program. In conclusion, we obtained the next results. First, the influencing factor in consumer satisfaction were physical quality(${\beta}$=.519), personal quality(${\beta}$=.262), procedural quality(${\beta}$=.110), adjusted $R^2$=.537. Second, the influencing factor in service value were physical quality(${\beta}$=.253), personal quality(${\beta}$=.251), technical quality(${\beta}$=.210), procedural quality(${\beta}$=.136), adjusted $R^2$=.401. Third, the influencing factor in customer loyalty were personal quality(${\beta}$=.343), physical quality(${\beta}$=.302), procedural quality(${\beta}$=.148), adjusted $R^2$=.398. As dental patients' desire to medical service quality becomes diversified, the analysis result is considered to help the future dental service management.

• Journal of the Korean Data and Information Science Society
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• 제21권3호
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• pp.437-446
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• 2010

본 연구는 지역축제인 전주국제영화제를 대상으로 지역축제의 서비스 품질과 고객충성도인 재방문과 구전효과간의 관계를 분석하였다. 영화제 서비스 품질 만족도는 종합적 만족도에 유의한 결과를 나타내고 있다. 영화제 서비스 품질 결정 요인인 시설편의성, 기념품, 프로그램, 홍보 안내 및 접근성 모두가 통계적으로 유의한 결과를 보였으며, 고객 충성도인 재방문과 구전 홍보에서도 유의한 결과를 보였다. 서비스 품질의 전체만족도와 충성도간에는 정의 영향을 미치는 것으로 추정되었다.

• 한국프랜차이즈경영연구
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• 제11권3호
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• pp.7-18
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• 2020

Purpose: Recently, information on 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' can be obtained through various media such as TV, Internet search, and SNS, and the culture of finding and sharing them has become a trend. Since PZB's SERVQUAL, there have been many studies measuring service quality, leading to hotels, restaurants and coffee shops. These studies of service quality include product quality in the service quality dimension. Hotels, restaurants, and coffee shops are provided with intangible services while customers visit and stay, but 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' often stop by to buy products and return home. Therefore, the study on the effect of quality on customer behavior on 'Delicious Restaurants (Mat-zip)' should consider product quality separately. In this study, we want to study how each quality element affects the perceived value and response of customers by separating product quality and service quality. Research design, data, and methodology: This study tested the structural model of how the quality of products and services of famous bakeries affect customers' perceived value and response. As the quality factors, products, tangible services, and employee services were adopted, and perceived values adopted utilitarian and hedonic values, and customer responses adopted customer satisfaction and behavior intention. For this study, 203 survey data with experience using famous bakeries were analyzed using SPSS 22.0 and AMOS 22.0. Result: The research results are as follows. First, product quality positively influenced utilitarian value, hedonic value, and customer satisfaction, tangible service quality positively influenced utilitarian value, and employee service quality positively influenced hedonic value. Second, utilitarian value had a positive effect on behavioral intention, and hedonic value had a positive effect on customer satisfaction. Conclusions: In a famous bakery, it is basic that product quality should be given priority, and for customer satisfaction, employee service quality is half as important. In addition, for Behavior Intension (revisit by the customer), in addition to product quality, the quality of tangible services and employee services should be maintained at a quarter level.

• The Journal of Asian Finance, Economics and Business
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• 제8권4호
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• pp.465-473
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• 2021

This research is motivated by the concept of online banking or Internet banking where consumers aren't required to visit a bank branch to complete most of their basic banking transactions. They can do all of this at their own convenience, wherever they want. This research aims to find out the role of e-satisfaction in mediating the influence of e-service quality on the e-loyalty of the customer of a private bank in Indonesia. The method of data collection in this research is by using probability sampling with the simple purposive sampling technique. Data that is collected from 205 respondents is the data that meet the criteria, which are the respondent needs to be a bank customer and must have an Internet banking account. The analysis method that is used is regression analysis through the SEM method with the aid of SmartPLS 3.0 software to test the significance of e-satisfaction role in mediating the relationship between e-service quality and e-loyalty. The research result shows that e-service quality has a significant positive influence on e-satisfaction; e-satisfaction has a significant positive influence on e-loyalty, e-service has a significant positive influence on e-loyalty, and e-satisfaction significantly mediate the influence of e-service quality towards e-loyalty.

• 동아시아식생활학회지
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• 제17권1호
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• pp.136-142
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• 2007

This study measured the causal relationships among tourist-perceived sacrifice, service quality, service value, and behavioral intention of employee's service. A total of 224 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the structural analysis result for the data was an excellent model fit. The influences of perceived value and service quality on service value were statistically significant. As expected, service quality and service value had significant effects on behavioral intention. Moreover, overall service quality played a mediating role in the relationship between perceived sacrifice and service value. Service value played a mediating role in the relationship between service quality and behavioral intention.

• 지역사회간호학회지
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• 제32권3호
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• pp.233-242
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• 2021

Purpose: The purpose of this study was to verify influencing factors affecting service quality provided by caregivers working for the elderly with dementia. Methods: Data were collected using a self-reported questionnaire from 214 caregivers in a long-term care facility in D city. The data were analyzed with service quality, dementia knowledge, work value, and job performance confidence. For data analysis, the descriptive statistics, t-test, one-way ANOVA, Pearson correlation coefficients, and multiple regression were performed using SPSS/WIN 21.0 program. Results: There were significant differences in service quality depending on the health status. Factors influencing service quality were work value, and job performance confidence with R² value of 38%. The highly influencing factors were work value, and job performance confidence. Conclusion: The results of this study indicate that the effort to improve the service quality of caregivers should focus on work value and job performance confidence.

• 품질경영학회지
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• 제52권3호
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• pp.545-555
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• 2024

Purpose: This study proposed a new construct to measure the educational service quality of regional universities, focusing on private institutions in the Busan and Gyeongnam regions. It analyzed how service quality, service value, and satisfaction influence students' enrollment intentions. Methods: Using the new construct, data were collected and analyzed to examine the relationships between service quality, service value, satisfaction, and students' intentions to continue enrolling. Results: Administrative services had the most significant impact on both service quality and satisfaction, followed by educational quality and information support systems. Conclusion: Administrative services and service value are key factors in shaping students' satisfaction and enrollment decisions. Improving these areas can enhance students' intention to continue enrolling at regional universities.