• Journal of Global Scholars of Marketing Science
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• v.12
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• pp.77-97
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• 2003

The purpose of this study is to analyze how servant service factor of service marketing factors affects to customer's satisfaction, relationship quality, and commitment and consequently to see how these factors affect to revisit intention which is the hotel performance. The empirical results showed that technical factor and customer orientational factor had a significant influence on customer satisfaction and relationship quality, and functional factor affected to only relationship quality. Also customer and relationship quality had a significant influence, and commitment had a significant influence on revisit intention which is a performance factor. Specifically relationship quality built by the interrelationship between the purchasers and the suppliers showed higher influence than customer satisfaction's influence on the commitment. That is, when there is an interaction between trust on the employees and customer satisfaction, there is a greater synergy effect on the commitment. Although the degree of customer satisfaction is low, the commitment can be high with high effort of service providers. This implies that the attitude of service providers is the critical factor on the degree of commitment of service users.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.390-399
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• 2020

The purpose of this study was to apply Q methodology to the graduate students who have a good reputation in the food service industry in Seoul, in order to grasp the subjective perception of the customers about the small-scale banquet menu promotion of luxury hotels. As a result of the type analysis, a total of four were derived. Type 1 (N = 4): Banquet menu configuration comparison type, Type 2 (N = 5): Banquet food hygiene-seeking at a Type, Type 3 (N = 3): Banquet menu quality satisfied type, Type 4 (N = 6): Banquet course focus type. Based on this study, it will be used as basic data for the direction of the development of small-scale banquet menu promotion of the luxury hotel, the boom of the domestic hotel industry, and the service quality in the future.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.57-72
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• 2006

It is a real situation that the meal service at silver towns such as the welfare facilities for the elderly is giving help in maintaining health, preventing diseases, and giving mental pleasure to the dwelling elderly people, thus the importance of meal service for housing occupants is being demanded together. This study is based on some inconvenient matters when using the meal-service facilities within the silver town targeting housing occupants at the silver town, aiming to examine which influence it can have upon the satisfaction with meal service in housing occupants. Accordingly, the purpose of this study is to present a desirably developmental direction for the meal-service facilities, which can cope with diverse needs of housing occupants. To achieve the objectives of this study, it was analyzed by selecting research variables that were verified by the consideration of preceding studies.

• Journal of Korean Society for Quality Management
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• v.43 no.2
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• pp.185-200
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• 2015

Purpose: Present study was designed to examine the casual relationships among tourism information service quality, value, user satisfaction, and reuse intention in social network service(SNS). Also, we intended to testify the mediating role of value in causal model. We applied path analysis model in order to test the hypotheses and research model. Methods: Survey tool, that is, questionnaire has obtained validity through literature survey, exploratory survey and pretest and sample 272 was selected. For statistical treatment of pretest and main analysis, SPSS18.0 and AMOS18.0 were employed and structural equation model was employed as analysis method. Results: Result of this study shows as follows. Two factors(ease of understanding and structure) have an effect on user satisfaction and reuse intention, and we found that value played a significant and important role in causal relationship. Therefore, value was empirically confirmed as t he import ant fact or preceding user satisfaction and reuse intention. Conclusion: Present study shows that two factors(ease of understanding and structure) in via of value, were important factors that related business companies have to emphasize to raise performance. However, present study has some limitations to additionally research in the future.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.50-58
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• 2015

The purpose of this study is to identify the causal relationships between service quality, consumer satisfaction, and behavioral intention in coffee shop. Additionally, the stud aims at focusing on whether or not consumer satisfaction plays a moderating role between service quality and behavioral intention. Statistical techniques that involve frequency, reliability, exploratory factor analysis, and structural equation modeling were performed. In the third research model, consumer satisfaction was unfolded as a moderating variable that enables to be a key player between service quality and behavioral intention. Limitations and considerations of this study were discussed for future study.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.333-352
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• 2016

The purpose of the study is to analyze the effect relationships among variables focusing on what kinds of characteristics of LOHAS dining space display affect image, trust, satisfaction, and loyalty in hotels, and establish a relationship model. From the survey design and empirical analysis, examining the hypothesis and applying model was analyzed suitable. The results of the study were as follows. First, it was revealed that the LOHAS dining space display has a positive influence on image, trust and satisfaction of hotel. Second, hotel image has a positive influence on customer trust and loyalty. In addition, customer trust has positive impact on customer trust and loyalty. From the results of this investigation, it was found that LOHAS dining space display affects hotel image, trust and satisfaction, and that the customer satisfaction was positively influential on loyalty. As a result, all hypotheses were partly supported. Overall, when LOHAS dining space display was stressed, it affected image, trust, satisfaction, and loyalty in hotels. It was also verified that LOHAS dining space display affects hotel image, trust and satisfaction. Moreover, it was also confirmed that the higher LOHAS dining space display is, the higher hotel image, trust, satisfaction and loyalty will be, thereby improving the service quality provided by employees.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.150-163
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• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.907-910
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• 2011

현대인의 식생활에서 편리성, 기능성, 다양성을 부여할 수 있는 신제품 개발로 기능성 소재를 첨가한 새우젓 분말 seasoning/mix를 제조하였다. 일반성분 중 조단백과 조지방 함량은 새우젓분말이 높게 나타났고, 탄수화물은 SFM-3이 높은 것으로 나타났다. 무기질 중 칼슘, 철분, 인의 함량은 다른 첨가군에 비해 새우젓분말이 높은 것으로 분석되었으며, 나트륨 함량은 새우젓 분말이 낮은 것으로 분석되었다. 색도에 있어서 L값은 표고버섯 첨가군이 어두워지는 경향을 보였으며, a값은 뽕잎분말 첨가군이 높게 나타났다. b값은 백년초가루 첨가군이 높은 값으로 나타났으며 대장균은 음성으로 검출되지 않았다.