• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• 품질경영학회지
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• 제38권1호
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• pp.108-114
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• 2010

In this research, we study to find core factor of the perceived quality of internal quality and external quality factors on agriculture products and food industry. By empirical research, we prove that the perceived quality effects to the customer attitude on agricultural products and food Industry. The results of this research can contribute in working-level practical use about quality problem in agriculture products and food industry. The latest interest of customer attitude on agricultural products and food Industry is being rosed.

• 한국조리학회지
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• 제8권1호
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• pp.107-123
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• 2002

As result of analysis of the importance in this study majority the answerers indicated as recognize it important and indicated that shows difference in average among the groups. In the age there was difference among group by marketing quality and symbolic quality of menu was indicated and in the symbolic quality factor of menu as the younger age indicate much more important. There was no factor indicates do florence in average among groups subject to educational degree however, in the marketing quality and symbolic quality of the menu the higher academic degree regards it higher as indicated. As a result of difference analysis subject to channel of education it indicated as appearance of difference among the groups among factors of internal quality, marketing quality and symbolic quality of the menu. The average among groups subject to number of consecutive years indicated as there is difference by factors of external quality, internal quality, marketing qualify and symbolic quality of the menu and, the service group between 15~20 years as longer servicing period evaluate lower.

• 한국융합학회논문지
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• 제8권12호
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• pp.317-327
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• 2017

본 연구의 목적은 항공사 기내식 서비스품질, 항공사의 고객만족, 브랜드이미지와 브랜드충성도와의 융합적 관계를 분석하는데 있다. 본 연구에서는 항공사를 이용하는 고객을 대상으로 설문지 170부를 SPSS 18.0window를 통해 요인분석, 신뢰도분석, 상관관계분석, 다중회귀분석을 진행하여 연구결과를 도출하였다. 분석결과는 기내식 서비스품질 요인은 음식요인, 서비스요인과 청결요인으로 도출되었다. 첫째, 기내식 서비스품질요인 중 음식요인 고객만족에 정(+)의 유의한 영향을 미쳤다. 둘째, 음식요인과 서비스요인은 브랜드이미지에 유의한 정(+)의 영향을 미쳤다. 셋째, 고객만족은 브랜드이미지와 브랜드충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 또한, 브랜드이미지도 브랜드충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이 연구를 통해서 보면 항공서비스에 있어서 기내식 서비스품질 관리, 고객만족, 브랜드이미지 그리고 브랜드충성도 모두가 항공사의 성공적인 마케팅 전략에 매우 중요하다.

• Journal of the Korean Data and Information Science Society
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• 제18권1호
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• pp.123-139
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• 2007

Recently, Super-Super-Market(SSM) is facing more and more difficult situation due to the expansion of hypermarket and target marketing of specialized shop. In this situation, Customer Satisfaction Management(CSM) is emerging as a core business factor to make continuous growth without competitive exclusion. Especially, the first factor in CSM in distribution industry is a Service Quality Satisfaction. In this paper, with a selection of 3-markets as a sample for the research, I have tried to look for necessary Service Quality(SQ) factors in SSM and deduced Service Quality Index(SQI), loyalty and Index of detail factor in SQ through survey. Based on these results, strategic factors required to improve SQ was found and strategic directions for SQ were proposed through matrix portfolio analysis.

• 통상정보연구
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• 제10권4호
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• pp.203-219
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• 2008

This study shows the following results. First, the assessment items of the whole exhibition operation, workforce, counselor's ability, facility and environment were important analysis factors for exhibition recognition, quality of human operation and quality of exhibition facility and environment. Second, exhibition recognition was found to be the most significant factor that influenced exhibitor's cognitive achievement, exhibition employee operation and exhibition facility. Third, exhibitors' satisfaction simultaneously increased as exhibition recognition and employee operation quality were raised. However, exhibition facility didn't strongly influence exhibitors' satisfaction. Fourth, high exhibition recognition, employee operation and exhibition facility resulted in high cognitive achievement and exhibitor's loyalty. Fifth, exhibition recognition is a highly influential factor to mediate exhibitor's cognitive achievement and exhibitors' loyalty. It implied that exhibitors' cognitive achievement and satisfaction were significantly related to the exhibition quality factor. Moreover, it indicated the effective and efficient operational method to strengthen promotional strategy, enhance the quality of employee operation, exhibition facility and environment. Thus, the results suggest a new method to evaluate exhibitor's satisfaction in the exhibition industry.

• 한국식품조리과학회지
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• 제19권2호
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• pp.155-164
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• 2003

The purpose of this study was to examine, in a service context, construct validity and generalizability of widely used and accepted measures of perceived organizational support, job satisfaction, organizational commitment, and service duality, and to test each measures' predictive utility in this context with path analysis. Of 350 subjects, 309 subjects participated in the analysis. Descriptive statistics (frequencies), exploratory factor analysis, reliability analysis, zero-order partial correlation analysis, and confirmatory factor analysis were used for this study. The findings from this study are as follows. First, perceived organizational support significantly influenced job satisfaction, organizational commitment. and service quality. Second, Job satisfaction had a directional impact upon organizational commitment and service quality. Third, organizational commitment showed to have a predictive impart on service quality. Finally, the results of the study provide some insight into the types of internal marketing strategies that can be applied successfully by operators of hotel F & B departments.

• Fisheries and Aquatic Sciences
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• 제6권3호
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• pp.140-148
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• 2003

On the basis of factor analysis, stations were grouped according to their similar characteristics of seawater quality. The data for factor analysis were collected from the 15 stations from Dukryang Bay to Ulsan Bay on the southern cost of Korea. The study was based on the data from 1991 to 2000. The 8 water quality items analyzed were temperature, salinity, pH, DO, COD, DIN (dissolved inorganic nitrogen), DIP (dissolved inorganic phosphorus), and SS (suspended solid). Analysis of 6 water quality items including DO with the exception of temperature and salinity showed that 15 stations were grouped into two zones, i.e., the western and the eastern coast, by the axis of Samcheonpo-Jinju Bay-south of Geoje, 3 seawater zones in all. The adjacent stations to the southward or northward but not those to the eastward or westward were classified into the same group. On the analysis of all of the 8 water quality items, the stations of Dukryang Bay and Goheung; and those of Onsan and Ulsan Bay were classified into the same group. Yeosu and Namhae stations were sectioned into 1 group on the all seawater quality items but DIP, Samcheonpo and south of Geoje stations another group on all seawater quality items but water temperature, and Masan and Busan stations in the other group on all seawater quality items but DO. The stations from Dukryang Bay through Goheung to east of Geoje were grouped together on the COD item, and this showed somewhat different tendency in other seawater quality items.

• 한국산업보건학회지
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• 제10권1호
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• pp.170-178
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• 2000

Most of manufacturers try to produce the most efficient filter for respirators with the lowest breathing resistance. Filter performance depends on low penetration, i.e., high efficiency (%), and low pressure drop ($mmH_2O$). This study was performed to evaluate performance of respirator filters by quality factor ($q_F$) and suggest the direction for improvement of respirator filters of good quality in Korea. Two mechanical filters, S and K made in Korea, three filtering facepieces, S made in China, C made in Korea and M made in USA, which were widely used in the workplace, were selected and tested efficiency and pressure drop in accordance with flow rate, using with Automated Filter Tester Model 8110 (TSI, USA). The best quality factor within the same respirator filter categories was $0.0672cm^{-1}\;H_2O$ for mechanical filter S, $0.0698cm^{-1}\;H_2O$ for filtering facepiece M at flow rate of 32Lpm. Mechanical filter S would be the best suitable during heavy work since qulity factors decrease less sharply than any others as increased flow rates. It was necessary for mechanical filter S to lower pressure drop without increasing efficiency, but mechanical filter K should be increased efficiency and decreased pressure drop. While filtering facepiece M had the best quality performance of three ones, Sand C should get much higher efficiency and lower pressure for better performance.

• 한국조리학회지
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• 제19권1호
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• pp.70-84
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• 2013

본 연구는 서울지역의 외식업체에서 소믈리에 서비스를 받아본 고객을 대상으로 소믈리에 서비스품질이 고객의 감정반응과 재방문의도에 미치는 영향에 대해 고찰하였으며, 소믈리에의 서비스품질 요인을 파악하고, 소믈리에의 서비스품질에 따른 고객의 감정반응이 재방문의도에 미치는 영향을 분석하여 소믈리에의 와인에 대한 전문지식, 기술과 경험에 대한 필요성을 제시하였다. 실증연구를 수행하기 위해 확보된 198개의 표본을 바탕으로 탐색적 요인분석, 신뢰도 분석, 회귀분석을 사용하여 총 3개의 가설을 검증하였다. 연구결과, 소믈리에 서비스품질이 긍정적 감정에 미치는 영향은 전문성 요인(${\beta}$=.257, p<0.001), 신뢰성 요인(${\beta}$=.314, p<0.001)과 대응성 요인(${\beta}$=.387, p<0.001)에서 유의한 영향을 미치는 것으로 나타났으며, 부정적 감정에 미치는 영향은 전문성 요인(${\beta}$=-.178, p<0.05)에서 유의한 영향을 미치는 것으로 나타났다. 소믈리에 서비스품질이 재방문요인에 미치는 영향을 분석한 결과는 신뢰성 요인(${\beta}$=.286, p<0.001)에서 유의한 영향을 미치는 것으로 나타났다. 고객의 감정반응이 재방문 요인에 미치는 영향을 분석한 결과는 긍정 감정요인(${\beta}$=.350, p<0.001), 부정 감정요인(${\beta}$=-.195, p<0.01)에서 유의한 영향을 미치는 것으로 나타났다. 이러한 연구결과를 통해 전문가로써의 소믈리에 자질향상을 통한 고객의 긍정적인 감정반응을 도출하여 재방문을 유도할 수 있는 방안을 제시하였으며, 연구의 한계 및 향후 연구방향에 대해서도 논의하였다.