• 한국산림과학회지
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• 제100권4호
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• pp.650-663
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• 2011

본 연구는 국립수목원 이용객을 대상으로 계절별 서비스 질 만족도를 조사함으로써, IPA를 활용하여 수목원 운영시 고려해야 할 서비스항목을 도출하고 국립수목원 서비스의 질적 수준을 향상시킬 수 있는 방안을 제시하고자 실시하였다. 봄, 여름, 가을에 방문하는 수목원 이용객을 대상으로 5개 부문의 24개 서비스 질 항목에 대해 방문 전 중요도와 방문 후 만족도를 7점 리커트(likert)척도를 사용하여 설문조사하였다. 그 결과, 계절별 서비스 질에 대한 중요도와 만족도는 모든 계절에서 평균 5점 이상의 긍정적인 수준을 보였으며, 특히 여름에 서비스 질에 대한 중요도와 만족도가 모두 높게 나타났다. 또한 중요도-만족도분석을 통해, 여름의 가시성 부문 항목들이 중점개선영역에 주로 나타남에 따라, 서비스 부문 간에 중요도-만족도에서 계절별 차이가 있음을 확인하였다.

• 한국식생활문화학회지
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• 제21권3호
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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'.

• 한국콘텐츠학회논문지
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• 제7권10호
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• pp.293-301
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• 2007

최근 호텔기업에서 식음료부문이 객실보다 더 많은 수익을 창출하는 부서로 인식하면서 수익성 관리와 더불어 다각적이고 과학적인 경영정책이 요구된다. 특히 기술의 발전과 정보의 공유화 등으로 인하여 호텔 서비스의 동질화 현상이 심화됨에 따라서 차별화 기회가 감소되고 있다. 이에 경쟁력 강화를 위하여 신규고객 창출 및 기존고객 유지는 매우 중요하다고 할수 있다. 이러한 고객관리와 매출증진을 위하여 식음료부서는 프로모션행사를 실시하는데, 본 연구는 이러한 프로모션 메뉴의 일종인 일식레스토랑의 계절성메뉴를 통하여 계절성메뉴 및 일식당메뉴에 대한 이론적 고찰을 통하여 개념 재정리, 계절성메뉴가 고객만족에 미치는 영향에 대한 실증분석을 통하여 영업활성화 방안모색 및 효율적인 계절성메뉴 관리방안을 제시하는데 연구의 목적을 두었다.

• 대한가정학회지
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• 제28권4호
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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.

• 대한영양사협회학술지
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• 제9권3호
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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.

• 대한지역사회영양학회지
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• 제28권4호
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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.

• 한국환경과학회지
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• 제14권5호
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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.

• 동아시아식생활학회지
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• 제15권2호
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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.

• 대한지역사회영양학회지
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• 제9권2호
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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.

• 대한지구과학교육학회지
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• 제10권3호
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• pp.278-289
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• 2017

본 연구의 목적은 '계절변화'에 대한 탐구적 과학 글쓰기 수업이 초등학생들의 과학 학습동기 및 과학적 태도에 어떤 영향을 미치는지를 알아보는 것이다. 본 연구는 P광역시 소재 Y초등학교 6학년 2개 학급의 학생들을 대상으로 실시하였다. 연구집단으로 선정된 1개 학급 24명을 대상으로 '계절변화' 단원에 대한 10차시 수업을 탐구적 과학글쓰기 형식으로 진행하였다. 본 연구의 결과는 다음과 같다. '계절변화'에 대한 탐구적 과학글쓰기 수업은 초등학생들의 과학학습동기 및 과학적 태도에 유의미한 효과가 있었다. 이것은 학생들이 탐구한 내용을 글로 표현하는 과정에서 자신감과 흥미를 가지게 되었고 자신이 탐구한 내용을 글로 표현하고 동료들과 논의하는 과정에서 호기심과 협동성 그리고 끈기가 생겨 이것이 과학적 태도 향상에 영향을 미친 것으로 생각된다. 또한 탐구적 과학글쓰기 수업에 참가한 학생들의 수업에 대한 만족도, 흥미도, 참여도 조사 결과에서도 좋은 평가를 받았다.