• 한국식생활문화학회지
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• 제22권1호
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• 품질경영학회지
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• 제47권4호
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• pp.837-846
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• 2019

Purpose: The purpose of this study is to define various concepts, features, and scopes by examining various previous studies on AI services that are completely different from existing services. It also examines the limitations of existing service quality evaluation methods and studies the characteristics by combining them with various cases of new AI services. And this is to derive and propose quality evaluation attributes of AI service. Methods: The concept and characteristics of artificial intelligence were derived through research and analysis of various previous studies related to artificial intelligence. The key characteristics and quality evaluation items were derived through the KJ method and matching based on the keywords and characteristics derived from previous studies and various cases. Results: Based on the review of various previous studies on the quality of artificial intelligence services, this study presents the main characteristics and quality evaluation items of new artificial intelligence services, which are completely different from existing service quality evaluations. Conclusion: The quality measurement model of AI service is very useful when planning and developing AI-based new products or services because it can accurately evaluate the requirements of consumers using the services of the new AI era. In addition, consumers can be recommended a customized service according to the situation or taste, and can be provided with a customized service based on this.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권4호
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• pp.1820-1840
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• 2017

Aiming at the phenomenon of false information issued by service providers in cloud computing environment, a method for service evaluation based on fuzzy theory is put forward in this paper. According to the quality of services provided by cloud service providers and their behavior during interactions, a trust relationship between cloud service providers and cloud service consumers is established, which can be quantified by using fuzzy theory. The quality of services is evaluated by drawing on the trust relationship. In our method, the recommendation credibility of a cloud service consumer is determined through behavior similarity with evaluators and a praise factor. The introduction of the praise factor better suits the phenomenon of a high-quality service getting more repeat customers. The negative impact of dishonest customers is reduced, and the accuracy of trust and cloud service quality evaluation is improved by introducing a confidence factor that can be dynamically adjusted. The experimental results show that our method can effectively and accurately evaluate the trust value and service quality of providers, while weakening the influence of dishonest consumers, and quickly detect dishonest service providers. This is beneficial for consumers trying to find high quality service providers for similar services.

• 한국식생활문화학회지
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• 제25권2호
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• pp.189-197
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• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권1호
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• pp.21-41
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• 2005

This study proposes the customer quality a parameter of service quality from a new perspective, develops and evaluation scale for it in relation to service business, analyzes and evaluates the its effect on service quality and performance. First, the concept of service quality and customer quality was investigated in the literatures, to find a basis for its relation to the quality of hotel service. However, previous 1) Among the service quality components, the strongest correlation exists between physical quality and service quality. 2) Hotel quality is most influenced by customer quality, followed by service provider quality and physical quality showing that when customer quality is incorporated as a prerequisite parameter if hotel quality it has the most effect on hotel quality, which is a new result. 3) Customer quality plays a significant indirect role via hotel quality on performance, and the physical quality and service provider quality offered to the customer at a hotel have more direct effect on performance, illustrating the difference in the effect on hotel quality depending on the component of hotel quality. 4) The evaluation of hotel quality and performance becomes more meaningful and valid only when customer quality is included as a prerequisite parameter of hotel quality to strongly interact with service provider quality 5) Comparative analysis of the different qualities according to the hotel class show a significant difference in customer quality, physical quality and service provider quality and performance between first-class and second-class hotels.

• 한국문헌정보학회지
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• 제50권1호
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• pp.49-69
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• 2016

본 연구에서는 학술도서관 서비스 품질에 대한 국내 외의 최근 연구 동향을 살펴보고, 지난 2010년과 2011년에 각각 실시된 '대학도서관 시범 평가'와 '전문대학도서관 시범 평가'를 진단하고, 2015년 3월 27일 공포(법률 제13222호)된 "대학도서관진흥법"과 2015년 9월 28일 제정(대통령령 제26547호)된 "대학도서관 진흥법시행령"의 시행에 따른 향후 '대학도서관 평가'에 대해 전망하였다. 그리고 국내 외의 대학도서관 서비스 품질 평가 기준의 사례 분석을 통해 그리고 우리나라의 대학도서관 서비스 품질 평가 기준 개발에 있어서 참고하거나 적용해야 할 주요 시사점을 도출하였다.

• 한국문헌정보학회지
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• 제50권2호
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• pp.271-287
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• 2016

본 연구는 이용자 중심의 도서관장애인서비스 품질요인을 실증적으로 고찰하고자 하였다. 품질요인의 실증적인 고찰을 위해 기존 도서관서비스의 품질 측정도구와 장애인서비스 기준 및 지침을 분석하여 총 9개의 품질요인을 도출하였으며, 이 요인을 활용하여 설문조사와 사례의 질적 평가가 이루어졌다. 조사 결과, 공공도서관 장애인서비스에서 가장 핵심적이며, 또한 상대적으로 취약한 품질요인은 시설, 장서, 직원 등 기본적인 도서관 자원의 영역으로 나타났다. 또한 도서관장애인서비스 우수사례를 분석한 결과 독서문화프로그램과 정보서비스 품질요인에 강조를 두고 있음이 조사되었다.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2011년도 춘계학술대회 논문집
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• pp.1290-1299
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• 2011

Internal and external conditions are currently changing-e.g, climate change increased awareness of energy crisis, and accelerated paradigm about green growth. Accordingly, revitalization of public transportation which enables green transportation system is receiving more attention than the past. Meanwhile, as the incom level increased, people required better quality of service, and consequently, various proposals about improving the services are being promoted. Generally, the quality of the spaces within transit in developed countries is represent the quality of life, thus concerns about the transit service of quality are emerging. This study, through the domestic and abroad studies about transit service quality, redefines transit service quality including rail and reviews the related categories. In that order this study deducts each type of evaluation categories and factors, with comparing and reviewing with various cases in Korea and overseas. Based on the whole process, the paper elicits implications and proposes to the research about the evaluation of transit quality of service.

• 품질경영학회지
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• 제45권4호
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• pp.811-828
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• 2017

Purpose: In the meantime, studies on the measurement methods of service quality have mainly been conducted in views of the service recipients. In this study, we introduce a co-orientation model that compares the perceptions of service provider and recipient and examine the applicability in service quality field. Methods: In this study, we conducted a case study on the specific service called 'National R&D Project Plan Evaluation Service' to examine the applicability of the co-orientation model in the service quality field. Results: We could identify the phenomenon of how service providers and recipients perceive differently about specific services introduced in the case study. This study confirms that it can be used to identify problems in mutually oriented service quality activities and to take practical measures to improve them. As we have seen in this case study, the co-orientation model is expected to be of great help in exploring opportunities for quality improvement in the area of service quality. Conclusion: The service quality co-orientation model allows the service provider to distinguish between what they think of differently with the service recipient and what they have in common, so the service provider will be able to find the agenda of service quality improvement.

• International Journal of Quality Innovation
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• 제10권1호
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• pp.25-36
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• 2009

The purpose of this study is to analyze the efficiency of the service quality activity itself by using the DEA Model, in contrast to previous quality evaluation methods, as an attempt to evaluate the service quality activities of the distribution industry. Furthermore, by complementing the shortfalls of the weighted value of the DEA Model, it recommends a DEA/PS Model that is appropriate in the evaluation of service quality activities. Based on this model, the study proposes the SQAE Model, an evaluation tool to complement the traditional measuring method. According to the results of the analysis of 18 sample distribution businesses, there was a discrepancy by business in the results of the Traditional Scoring System and the Evaluation Measuring System. Therefore, it is most desirable to not only be active in service quality activities but also increase efficiency at the same time.