• 환경영향평가
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• 제17권3호
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• pp.153-165
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• 2008

Recently the use demand for national parks has been rapidly increased due to the change of leisure patterns in Korea. The intensive use of national parks, however, can cause serious management problems both in resource conservation and in visitor satisfaction. In order to prepare the effective management plan for the sustainable use of national parks, it is essential to evaluate the visitor satisfaction. The purpose of this study is to provide important information for the management strategies for Namsan and Tohamsan national parks in Kyongju. Importance-performance analysis (IPA) was adopted to analyze the visitor expectation and satisfaction. The questionnaire survey was performed to the 420 visitors of the three sites (Namsan Sam-reung, Namsam Yong-jang, and Tohamsan) that are the most popular areas in Kyongju national park. The IPA for the 18 satisfaction items shows that all the values for importance are higher than those for performance in the three sites. This results indicates that visitors' satisfactions for the 18 items are lower than their expectations. The IP matrix reveals that the management effort should be concentrated on the educational opportunities for nature and culture in Yong-jang, on the convenient access to park in Sam-reung. and on the availability of cool drinking water in Tohamsan. Based on the results, several suggestions for the management strategies were summarized for the three sites in conclusion.

• 한국조리학회지
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• 제23권3호
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• 환경영향평가
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• 제24권3호
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• pp.217-232
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• 2015

본 연구의 목적은 전주천의 환경특성과 이용자 모니터링을 통한 구간별 하천관리방안 모색에 있다. 전주천 생태하천 복원구간의 환경특성으로 상류는 전주한옥마을과 인접하고 매우 좋은 수질과 자연하천경관을 갖고 있으며, 중 하류는 수질상태가 양호하고 시설물이 집중되어 하천의 이용이 높은 구간이다. 설문을 통해 이용자특성, 이용행태, 시민참여, 중요도 우선순위, 중요도-만족도를 조사하였고, 설문응답 총 454부 중 무응답 완전제거 후 383부에 대한 인구 통계적 분석과 중요도-만족도 분석 (Importance-Satisfaction Analysis: ISA)을 수행하였다. 그 결과 상 중류는 60대 이상, 하류는 30~50대의 이용률이 높고, 10분 이내, 도보권 이용자들이 운동을 목적으로 '혼자', '계절과 관계없이', '매일' 혹은 '주 2~3회' 방문하는 것으로 나타났다. '생태체험 활동'과 '하천지킴이 참여'는 '경우에 따라 참여'가 세구간 평균 78%로 나타났다. 중요도 우선순위에서 상 하류는 '수질' > '녹지연결' > '산책로', 중류는 '수질 > '식물관리' > '산책로'로 나타나 '수질'이 가장 중요함을 알 수 있었다. ISA 결과, 전 구간 10개 항목의 만족도(3.00)가 중요도(4.02)보다 낮아 개선이 필요하며, '우선시정' 관리로 상류는 '식물 및 시설물관리', 중 하류는 '식물관리', 전체 구간은 '식물관리'(I-S: 4.13, 2.89)로 나타났다.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.750-760
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• 2006

This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n = 308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and Job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 한국콘텐츠학회논문지
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• 제13권7호
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• pp.484-496
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• 2013

다양한 모바일 기기의 보급이 확산됨에 따라, 모바일 기기를 활용한 모바일러닝의 확산이 빠르게 이루어지고 있다. 본 연구에서는 사이버대학생을 대상으로 모바일러닝 만족도에 영향을 미치는 하위요인에 대하여 학습자들이 인식하는 중요도와 실행도의 차이를 살펴보고, 이들 간의 격차를 줄일 수 있는 실천전략을 모색하고자 하였다. 선행연구를 바탕으로 모바일러닝 학습자 만족도에 영향을 미치는 요인으로 시스템, 콘텐츠, 서비스, 사용, 성과의 다섯 요인을 선정하고, 모바일러닝 학습자 213명을 대상으로 학습자들이 인식하는 중요도와 실행도의 차이를 조사하였다. t-test 결과 모든 요인과 항목에서 중요도에 비해 실행도가 낮은 것으로 나타났으며, IPA(중요도-실행도 분석) 결과 시스템 요인이 가장 시급하게 개선되어야 할 요인으로 나타났다. 이러한 결과는 모바일러닝 학습자 만족도 향상을 위해서 보다 용이하고 안정적인 시스템 확보가 시급함을 시사한다.

• 복식문화연구
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• 제11권3호
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• pp.331-339
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• 2003

This study first defines the fashion convention industry as an idea that includes international conventions, exhibitions and collections mainly dealing with fashion (fabric·material, clothing·fashion, and machinery·equipment). It then infers constituents of the industry based on preceding studies on service quality and satisfaction, and analyzes their importance and the structural relation between constituent performance, satisfaction and ex post behaviour. Also it analyzes perception difference of the organizer and participators on constituent importance, performance, and satisfaction. In the survey, a total of 500 questionnaires were distributed to the organizers and participants of 2001 Seoul Fashion Week, and among them, 259 questionnaires from the participants and 18 from the organizers were used as data for the demonstrative analysis. LISREL 8 program and SPSS WIN V. 8.0 were used for a statistical process of collected data.

• 한국산학기술학회논문지
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• 제14권4호
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• pp.1595-1603
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• 2013

본 논문은 한국창작 뮤지컬의 활성화를 위해 한국 창작 뮤지컬의 관람동기에 관한 중요도 연구이다. 중요도 분석(IPA, Importance Performance Analysis)는 다 속성 모델의 각 속성의 상대적인 중요도와 성취도를 동시에 비교 분석하는 평가기법이다. 이 분석은 고객들이 중시하는 요소와 이들 요소에 대한 고객의 만족도를 매트릭스 상의 좌표로 표시하여 식별하는 방법으로 고객만족은 특성 속성에 대한 고객의 기대수준과 그러한 속성에 대한 실행도에 의해 결정된다. 이 분석법을 통해 본 연구는 한국 창작뮤지컬 관람동기 속성의 중요도와 만족도를 알아보았다.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.372-377
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• 2005

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.

• 동아시아식생활학회지
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• 제23권4호
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• pp.391-402
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• 2013

The purpose of this study is to understand the characteristics and improvements of Korean foods by using the ISA (Importance Satisfaction Analysis) targeting Korean students in international schools in the Seoul Metropolitan area. It also analyzes the difference in the importance and satisfaction of Korean foods, and to provide basic data for developing various healthy diets which are suitable for target students. Target groups are 7 to 12 graders which consist of 62 male students and 42 female students, and most of them had lived in the United States with duration of staying abroad from 1 year to less than 3 years and duration of attending schools from 1 year to less than 2 years. Most of their family structures are the nuclear family, and most of their fathers work in management positions and mothers are mostly full-time housewives. The most favored and consumed food is fruits and the least favored is seaweeds. Perceptions regarding Korean foods are mainly positive and more female students than male students consider Korean foods as well-being foods. The important factor for choosing Korean food is the flavor, and the highest satisfaction lies in the cleanliness of food and tableware, and food temperatures appear to be less important than other factors regarding both importance and satisfaction aspects. The flavor turns out to be the most influential when consuming Korean foods, and information on Korean foods is mostly acquired from advices of those around and through words-of-mouth, and many comments point out that the levels of sanitation should be improved. The result of ISA regarding determinant factors in choosing Korean foods by Korean students in international schools shows that efforts for aggressive improvements should be made in areas for 'the amount of food', 'the price of food', and 'the curiosity on food'.