• Journal of Korean Society of Forest Science
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• v.100 no.4
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• pp.650-663
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• 2011

The purpose of this study was to investigate the satisfaction of service quality for seasonal visitors of Korea National Arboretum using Importance-performance analysis. Data were obtained from visitors of Korea National Arboretum on spring, summer, autumn. Results of analysis showed that all season visitor's satisfaction was high. The IPA was undertaken with total 24 variables about service quality of arboretum. Results of IPA was founded that summer visitors want to improve some services (information facilities, forest museum, conveniences, etc). Autumn visitors, on the other hand, thought that some services (kindness, active responsiveness, variety of plant, etc) are overinvested. As a results, there is differences between importance and satisfaction about seasonal service quality.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.293-301
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• 2007

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.

• Journal of the Korean Home Economics Association
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• v.28 no.4
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• pp.51-63
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• 1990

The purpose of this study is to find out the present conditions and the residents' satisfaction with the storage spaed and furniture in apartment smaller than 40 pyoun(132㎡). The following were investigated; 1. the rate of residents using beds and their future desire for using beds. 2. the rate of households that have built-in furniture, and residents' desire for having them. 3. types of storage furniture more needed. 4. residents' level of satisfactio with the present storage space. 5. the depths of wardrobes and the heights of racks inside wardrobes. 6. storing conditions of articles seasonal or seldom used.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.177-184
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• 2003

In order to obtain baseline data for quality improvement of the catering services, a survey was carried out to investigate the consumer use and satisfaction with catering services. Subjects were 171 women who had used catering services within a year previously, and were replied to a questionnaire. The results were as follows: With respect to the use of the catering service, most reasons for using the catering service were no time and no cooking skills, and most events using catering services were the first birthday party and 100th day party for baby. The preferred meal cost was 8,000-10,000 won per person. With respect to customer satisfaction, over 60% of the people were satisfied with catering service which they had used ; they were satisfied with service quality and quantity of the dishes provided whereas they showed a little bit dissatisfaction in desserts and seasonal foods. It is recommended that supplying of sufficient desserts, and development of new and various menus according to seasons should be required to improve the consumer satisfaction with catering services.

• Korean Journal of Community Nutrition
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• v.28 no.4
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• pp.293-301
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• 2023

Objectives: This study aimed to examine the effect of eating habits and dietary attitudes on dessert consumption among university students in Gwangju Province, South Korea. Methods: A survey was conducted from May to June 2022. Out of 300 distributed questionnaires, 261 valid responses were included in the analysis. The survey assessed dessert selection, satisfaction, consumer attitudes and behaviors, as well as factors influencing satisfaction. Results: Both genders reported purchasing desserts 2 to 3 times per week, primarily after lunch, due to the convenience of dessert accessibility. Males favored ice cream, bakery items, and fruits, while females preferred bakery items, ice cream, and fruits in that sequence. 'Having fun' was identified as the most common motivation for dessert consumption post-meal. Notable gender disparities emerged regarding perceptions of dessert consumption, including its role in stress relief, potential for nutritional imbalance, positive effects, and preferences for seasonal menus. Significant gender-based differences also manifested in intentions to purchase dessert, responsiveness to price changes, and inclination to recommend desserts to others. Conclusions: This study offers foundational data on university students' dessert purchasing behaviors, perceptions, and satisfaction levels, intending to inform strategies promoting healthier dietary habits.

• Journal of Environmental Science International
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• v.14 no.5
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• pp.457-461
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• 2005

The survey of user's satisfactory degree of location, plantings, facilities, operation, and management factors on national parks' camp sites was carried out. Many problems were analyzed and identified. This survey was for proposing the correct way to plan and draft for camping site after this. In addition to, the realization of environmental education through nature friendly recreation was aimed at. According to the result of the survey, the followings were suggested as necessities to improve the camp site. 1. Repair and replacement of insufficiently managed facilities should be aimed at. 2. Facilities for a handicapped person should be preferentially introduced. 3. Active management and publicity in low-demand season that practiced by developed countries should be carried out. Seasonal program for various age groups should be operated. 4. Surrounding tourist site, camp site, and trail should be organically connected by shuttle bus and other transports. A survey was carried out for the user satisfaction in the campsites of national parks. Based on this survey concerned with the location, planting, facilities, operation and management, the problems were identified and analysed to improve future design and plan of the campsites. This study aims for the realization of environmental education through nature friendly recreation. The following points are suggested as needed according to the survey result. 1. damaged facilities should be repaired or replaced. 2. introduction of the facilities for disabled should be prioritized. 3. consistent and active management and publicity work should be operated in the off-peak season. and the seasonal activity programs for the various age groups should be provided. 4. the site should be well connected with other surrounding campsites and tourist sites using the shuttle bus and other transport method.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• Journal of the Korean Society of Earth Science Education
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• v.10 no.3
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• pp.278-289
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• 2017

The purpose of this study is to investigate the effect of science writing heuristic class on 'seasonal change' on elementary school students' science learning motivation and scientific attitude. In order to carry out this study, 49 students from 6 grade of elementary school in P metropolitan city were selected and 24 students in one class were selected as experimental group and 25 students in the other class were selected as the comparative group. The experimental group was taught science writing heuristic in 10 times classes related to the 'seasonal change' and the general classes related to the 'seasonal change' were conducted in the comparative group. Based on the results of this study, the conclusions are as follows. First, the science writing heuristic class about 'seasonal change' showed a significant effect on elementary school students' science learning motivation for science class. This is analyzed as a result of the students being more familiar with their science class through science writing heuristic class. Second, the science writing heuristic class about 'seasonal changes' showed a significant effect on elementary school students' scientific attitude. This is because the science writing heuristic class offered elementary school students an opportunity to combine their experiences in daily life with the contents of the class. Third, students' participation, satisfaction, and interest in the science writing heuristic class applied in this study were high. Therefore, it seems to be effective if the science writing heuristic class is used for science class for elementary school students.