• 한국콘텐츠학회논문지
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• 제17권2호
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• pp.183-197
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• 2017

본 연구의 목적은 한식당의 서비스스케이프가 지각된 가치와 고객만족에 유의한 영향을 미치는지를 실증적으로 분석하는 것이다. 수집된 자료는 SPSS 22.0과 AMOS 22.0 프로그램을 이용하여 빈도분석, 확인적 요인분석, 신뢰도 분석, 상관관계분석 및 공분산 구조분석을 실시하였다. 본 연구의 실증분석에 따른 결과를 요약하면 다음과 같다. 첫째, 서비스스케이프의 공간성, 심미성, 청결성, 편리성, 안락성 요인 모두 지각된 가치에 유의한 영향을 미치는 것으로 분석되었다. 둘째, 서비스스케이프 중 심미성, 청결성, 안락성 요인이 고객만족에 유의한 영향을 미치는 것으로 분석되었다. 셋째, 지각된 가치는 고객만족에 유의한 영향을 미치는 것으로 나타났다. 본 연구는 연구결과를 통하여 지각된 가치와 고객만족도를 향상시킬 수 있는 전략적 시사점을 제시하였다.

• 한국조리학회지
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• 제13권2호
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• pp.223-239
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• 2007

This study aims at providing managerial insight into researchers and marketers who are intending to maintain and develop a loyal group and long-term relationships in fast food restaurants. The summary of results is as follows : There was a wide difference in evaluation of perceived value, trust and customer loyalty according to sex, age, occupation and customer's visit behavior. Customers considered the convenient and quick service as the most important selective factor. And also, the important attribute of fast food restaurants was taste of food, followed by price, cleanliness, kindly service, quick service. We are able to classify the four customer groups according to analysis results. If we lay great emphasis on the above mentioned selective factors and also develop needs in each customer group, it does much for delivering profits of fast food restaurants.

• 산업융합연구
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• 제13권2호
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• pp.25-37
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• 2015

The purpose of this study is about the influence of the Service quality on the customer loyalty depending on the customer value(social and psychological value, functional value) because of the dynamic business environment is react quickly and flexibly, many of today's companies are required to consult an expert. According to the circumstances, Service Firms(Hotel) should be provide a differentiated service for each customer. And this paper attempt to theoretical organize and take advantage of practical in Service industry. The questionaries of 154 from the companies which have received Service in 3 years in the metropolis and small and medium-sized cities were used to test hierarchical regression model with mediating effects of customer value between Service quality and Customer loyalty by SPSS(PASW) 18.0 version. From these analyses, the following results were obtained: First, social-psychological value have partially mediated effect on the tangibility, responsibility, assurance and customer loyalty. Second, functional value have partially mediated effects on the between tangibles, reliability and customer loyalty. The result suggests that 'tangibility', 'reliability', 'responsibility', 'assurance', 'empathy' are the most important factors to affect customer loyalty, and there are partially mediated effects of customer intention between Service quality and Customer loyalty. In conclusion, to improve the specific and actual meaning and value about the Hotel service quality and to give the suggestions on the Hotel's marketing communication by understanding the customer action.

• The Journal of Asian Finance, Economics and Business
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• 제7권9호
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• pp.517-526
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• 2020

This research investigates the relationship among product quality, service quality, perceived value, customer satisfaction, and behavior intentions. Validated measurements were identified from a literature review. The measurement model and the conceptual model depicting hypothesized relationships were evaluated based on responses from 220 customers using confirmatory factor analysis and structural equation modeling. The testing results show that, for the direct path, product quality has a significant, positive influence on customer satisfaction, and behavioral intentions. Also, perceived value directly influences customer satisfaction and behavioral intentions and satisfaction is an antecedent of behavioral intentions. For the indirect path, service quality has a significant, positive influence on behavioral intentions through the customer satisfaction. The major finding of this study suggest that service quality easily attract more customers, especially the young consumers. About the sale personnel, communication skills, knowledge and ways of treatment to customers are crucial to retailers to gain competitive advantage over competitors. Therefore, it should have clear and consistent processes, procedures with criteria that create the best condition for organization and individual to open this kind of retailing store. Furthermore, product quality improvement is essential; all products must have clear originality; and diversifying products and services is also the way to appeal more consumers.

• 한국식생활문화학회지
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• 제23권1호
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• pp.48-54
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• 2008

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

• The Journal of Asian Finance, Economics and Business
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• 제9권6호
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• pp.195-206
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• 2022

The purpose of this paper is to examine how loyalty programs designed by retail stores affect customer retention. The present study is one of the few empirical studies finding the role of different loyalty programs that help to build customer retention. The study also seeks to explore the moderation role of customer perceived value between intrinsic motivation - customer retention and extrinsic motivation - customer retention. The researchers employed a quantitative research design to collect data from the 350 respondents who purchased goods from the retail chain/departmental stores in Bangladesh. The collected data are then analyzed using structural equation modeling. The result of their findings indicated that the size of the organizational reward has a positive effect on intrinsic and extrinsic motivation; further extrinsic motivation has a significant relation to customer retention. Surprisingly, no support was found for the positive impact of intrinsic motivation on customer retention. Customer perceived value (CPV) is critical as a moderator in building client retention, which improves the positive association between extrinsic motivation and customer retention. CPV, on the other hand, was found to mitigate the negative link between intrinsic motivation and client retention.

• 한국조리학회지
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• 제19권3호
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• pp.18-32
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• 2013

This study attempts to 1) identify the dimensions of perceived value in the restaurant industry and 2) assess the effects of these dimensions on overall customer satisfaction and behavioral intent. With a total of 272 samples obtained from empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data:${\chi}^2$ 140.087(df 80), CMIN/df 1.751, RMR .060, GFI .937, AGFI .906, NFI .962, CFI .983, RMSEA .053. As a result of confirmatorical analysis, the quality value, emotional value and economical value were quantified as perceived value in fastfood restaurants. These factors were indicated to have influence on customer satisfaction and re-visit intention. Limitations and future research were also discussed.

• 한국콘텐츠학회논문지
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• 제21권9호
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• pp.333-346
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• 2021

본 연구는 중국 소비자들을 대상으로 디지털 문화콘텐츠의 특성, 지각된 가치와 위험이 고객만족도 및 구매 의도에 미치는 영향을 분석하여 향후 디지털 문화콘텐츠 발전에 일조하는데 있다. 온라인 설문조사를 통해 총 328부 설문지를 수집하여 실증분석을 실시하였다. 연구의 분석 결과는 다음과 같다. 첫째, 디지털 문화콘텐츠의 특성인 창작성을 제외하여 오락성과 상호작용성은 고객만족도와 구매의도에 모두 유의한 정(+)의 영향을 미친다. 둘째, 지각된 가치는 고객만족도와 구매의도에 유의한 정(+)의 영향을 미치는 반면에 지각된 위험은 고객만족도와 구매의도에 영향을 미치지 않는다. 셋째, 오락성, 상호작용성, 지각된 가치 3가지 요인과 구매의도 간에 고객만족도는 부분 매개효과를 미친다. 따라서 디지털문화콘텐츠의 발전을 촉진하기 위해 내용 오락성, 내용 생산자 및 서비스 제공자 간의 의사소통 개선, 그리고 고객의 소비과정 중에서 실제 느끼는 효용 및 가치를 높임을 통해 만족도를 향상시켜서 구매행동을 추진하게 되는 것이다.

• 한국조리학회지
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• 제6권3호
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• pp.57-81
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• 2000

The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediating variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes. the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized as follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived quality, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.99-122
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• 2004

The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediation variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes, the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized ad follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived qualify, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.