• Korean Institute of Interior Design Journal
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• v.14 no.2 s.49
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• pp.153-160
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• 2005

The purpose of this study was to clarify residential satisfaction of the Living Environment according to responses of staffs in the Horsing Homes. For this, the data about residential satisfaction of the Living Environment of elderly with dementia were taken from the staffs in 2 nursing homes in Tokyo by the questionnaire. Additional information was collected by interviews and observation. It was impossible that the elderly with dementia answered their satisfaction and needs of spaces. For this reason, staffs who care the elderly with dementia during 24 hours and interact with the elderly with dementia were selected the subjects of this survey. Survey question asked for the general features of the staffs, satisfaction, dissatisfactory spaces and the reasons about dissatisfaction of the elderly with dementia. The data were analyzed using the frequency, percentage, crosstab, paired t-test with SPSS 11 program. The result of this study was as follows. First, most of the elderly with dementia were unsatisfied with their bedrooms and bathrooms in bedrooms. Second, the unsatisfied spaces among the living environment were bedroom, bathroom in bedroom, dining room, day corner, special activity room, common bathroom with mechanical bath, and dressing room. The reasons of the unsatisfied spaces were size, comfort, non-existence of the space, and noise in the space.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.283-288
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• 2007

The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.64-81
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• 2016

The study, based on existing studies, explored influencing relationship, suggesting app service quality and user reviews as previous elements to affect use satisfaction about users' comments based on big data and reuse intention. The study includes a comparative analysis of existing studies. Based on such analysis results, the authors looked into app service quality elements perceived by gourmet restaurant app users and the role of user reviews, and suggested practical implications that can help the development and operation of gourmet restaurant app contents. The study subjects were male and female consumers who over 20 years old throughout Korea who had not a searched smartphone gourmet restaurant app in the three months preceding the survey. The subjects were selected from consumers who search the restaurantsby using restaurant apps like Mango plate, Dining code, Hot place, and selecting restaurants. Among them, consumers with experience using restaurants were finally selected for the survey. According to the results, reliability, informativity, and system capability, among service quality, had positive influences on app use satisfaction, while design and mobility had no effect. App use satisfaction had positive influences on app reuse intention. User comment informativity played a controlling role. The study explored the importance of app service quality and user review informativity as elements that affect continued use of gourmet restaurant apps by dining-out consumers.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.121-130
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• 2016

This study attempted to understand the fast food brand personality in the domestic dining market to present the repositioning strategies within the competitive market. Positive analysis results were as follows. First, the five brand individualities of 'familiarity', 'passion', 'professionalism', 'reliability', and 'refinement' were derived. Second, the deductions made on perceptions of the population using a Biplot based on the brand personality showed that there were significant differences among the brand personality images of the brands, which were the targets of comparison. Third, there were significant between-group differences in the comparisons of perception among the subgroups according to gender, brand reliability, and brand satisfaction. Fourth, there were significant between-group differences in the consumer fast food brand preferences and ideal point. Such studies can provide information useful for establishing marketing differentiating strategies by grasping the brand personality of competing brands in the market.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• Journal of Families and Better Life
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• v.23 no.2 s.74
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• pp.107-125
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• 2005

Each ethnic group has a different cultural background and has developed its own culture in the name of a tradition. The interaction between different cultures is ever increasing through the process of acculturation or culture contact The purpose of this study is to provide baseline information about domestic living of Korean immigrants in Australia and Australians for a larger cross-cultural study project. As the first step, the usage of domestic space and seating styles of 52 Korean households in Melbourne were analyzed. Ethnographic research was conducted, utilizing a questionnaire. The findings of this research are as follows: 1. The most popular type of Living-Dining-Kitchen arrangement was the one which the kitchen is separated from the living and dining area. The level of satisfaction was the highest when the living room, dining room, and kitchen were all separated. 2. A laundry room was indispensable for Koreans in Australia, and they wanted to dry laundry and do ironing in there. Most people were satisfied with the toilet separated from the bathroom A drain hole on the floor of the bathroom was not indispensable for most Korean-Australians. 3. Korean-Australians tend to engage in various activities in their individual rooms, and they estimated that the size of most rooms were small. They also wanted to renovate the house to expand the rooms. 4. The seating style of Korean-Australians was mostly chair-seating. Yet, they often made beds on the floor for guests, and made kimchi sitting on the floor. Also, when they were relaxing, they were using both chair-seating and floor-seating. 5. Korean-Australians were not very satisfied with the use of floor carpets because of the dust collected on the carpets, and the difficulty to clean. It may be related to their preferred floor seating style, as well. 6. Almost all Korean-Australians take off their shoes inside of the house for hygienic reasons. They had a shoes cabinet at the entrance inside of the house. 7. The most popular heating system was ducted heating. The level of satisfaction about this was moderate because hot air contains lots of dust and it makes rooms very dry. Many were using electric blankets and their desired heating system was Ondol (heated floor). 8. Korean-Australians thought that the living room was the most important place for the family, and believed it should be decorated well to entertain guests. They also pointed out that the lighting was not bright enough in general.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.231-239
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• 2014

The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

• Information Systems Review
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• v.25 no.1
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• pp.145-164
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• 2023

The proliferation of online reviews on dining experiences has significantly affected consumers' choices of restaurants, especially overseas. Food quality, service, ambiance, and price have been identified as specific attributes for the choice of a restaurant in prior studies. In addition to these four representative attributes, cultural factors, which may also significantly impact the choice of a restaurant for tourists, in particular, have not received much attention in previous studies. This study employs the text mining technique to analyze over 10,000 online reviews of 76 Korean restaurants posted by Chinese tourists on dianping.com to explore the influence of cultural factors on the consumer's choice of restaurants in the overseas travel context. The findings reveal that "Hallyu (Korean Wave)" influences Chinese tourists' dining experiences in Korea and their satisfaction. Moreover, Korean food-related words, such as cold noodle, bibimbap, rice cake, pig trotters, and kimchi stew, appeared across all the review topics. Our findings contribute to the existing tourism and hospitality literature by identifying the critical role of cultural factors on consumers', especially tourists', satisfaction with the choice of a restaurant using text mining. The findings also provide practical guidance to restaurant owners in Korea to attract more Chinese tourists.

• Journal of the Korean housing association
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• v.17 no.4
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• pp.93-100
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• 2006

The purpose of the study was to analyze the appropriateness of space in multi-family housing by examining the current conditions of space, space norms and deficits, satisfaction with and needs for the spaces of individual rooms. The data came from the survey with 412 households living in Haeundae New Town, Busan and were analyzed with descriptive statistics. The appropriateness of space were mainly investigated in terms of housing size, number of bedrooms, and number of bathrooms. In terms of current space conditions, the highest portion of the households live in apartments with $20\sim30s$ pyong, 3 bedrooms, and 2 bathrooms. It was found that the space norms included housing with $30\sim40s$ pyong, 3 bedrooms, and 2 bathrooms. Households in current study tended to have some space deficits, especially in housing size and number or bathrooms. In general, the satisfaction with the current space of individual rooms were generally low except living room and master bedroom. It was also found that the households were more likely to make the second biggest bedroom bigger than now. The stages of family life cycle has significant effects on needs for the spaces of several rooms, such as dining room, room2, and room3.