• Korean Journal of Social Welfare
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• v.64 no.2
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• pp.273-298
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• 2012

This study is targeted to understand the giving of time and money among citizens in Seoul. It explores predictors of different combinations of giving behaviors: only volunteering, only donating, doing both, and neither. In exploring predictors, it also considers the effects of intensity in giving with differential measurement of general participation and regular participation. For the analysis, this study utilizes Seoul Welfare Panel Survey Data in 2008 and 2010 and employes a multi-nominal logistic regression model with selection of citizens' demographic factors, pro-social attitude factors, and psycho-social factors on these four type of giving behaviors. The findings show that previous giving experiences(+) and religious activities(+) have statistically significant effects on both selective and combined giving behavior. Gender(woman), income(+), education(+) have statistically significant effects on giving behaviors(only donating and doing both) related with donation. In the case of employment state, unemployment is significantly related to volunteering while employment is significantly related to donating. Finally, happiness(+) has significantly positive effect on intensive giving such as regular giving rather than general giving. This analysis has made a start in a new area of inquiry attempting to explain different giving behaviors with broadening and promoting understanding on giving behaviors. Moreover, it raises several implications for future research and strategic practice for resource mobilization of NPOs.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.