• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.355-362
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• 2006

The purpose of this study was to investigate the influences of tangible clues on university students' perceived risks and satisfaction at family-restaurants in Seoul. The performances of 3 tangible clues(physical evidence, employee, service process) negatively influenced the student's perceived risks. This result indicated that tangible clues can reduce the negative characteristics of service (intangibility, inseparability, perishability and variability) toward student customers at family restaurants. Meanwhile, financial risk, performance risk and social risk negatively influenced their overall satisfaction. Performance risk had the strongest negative influence on student customers' overall satisfaction, indicating that university students were much more interested in performance and utility about menu, food and service quality than in other factors at family restaurants. As a result, food-service corporations need to manage suitably various tangible clues as an important marketing strategy to diminish their customers' perceived risk and raise their satisfaction.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.1-8
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• 2016

The purpose of this study is to develop and test a model that explains the effect of perceived service factors on: 1) experienced value, 2) trust, and 3) loyalty in context of franchise snack bar. In addition, the study will clarify how these variables relate to each other. The findings of this study identified that functional and humanic clues are the most significant components which influence on experiential value as well as trust in franchise snack bar sector. These findings may contribute to provide valuable marketing strategic for this business segmentation, and it can be utilized as a fundamental study to establish an efficient business plan to increase revenue in the industry.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.216-226
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• 2017

This study was conducted to examine the relationships among various visible clues and non-visible clues as perceived by franchise family restaurant consumers. Using online survey tool in South Korea, total 450 survey was distributed and 400 participants were used for further statistical analysing with SPSS 23.0 and AMOS 20.0. Twelve items were categorized into four visible factors (food, interior, exterior, employee). The result shows that food and employee have positive effects on brand reputation and distinctiveness, and the interior and employee were critical antecedents for brand distinctiveness. In addition, the brand reputation and brand distinctiveness have positive influence on experiential value as well as revisit intention. Although there were many studies which demonstrated the relationships among various quality clues and other outcome variables, such as brand image, loyalty, little research explained the relationships among visible elements of franchise family restaurants, brand reputation, brand distinctiveness, and revisit intention. The present study will provide theoretical and practical implications for both academia and the franchise family restaurant industry. (what is the meaning of the red part?)

• Journal of the Ergonomics Society of Korea
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• v.30 no.1
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• pp.169-177
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• 2011

The aim of this study is to review previous studies on human errors in the service delivery processes. Service industry is sharply growing in the advanced countries. Many people are looking for something to contribute to the service industry. Although there are many research topics related to service domain that human factors and ergonomics specialists can do contribute, a few researchers are studying such topics. This paper indicated how previous researches on human factors and human errors have addressed the service domain, in order to prompt human factor study on the service domain. A variety of sources were inspected for literature reviews, including books and journals of managements, medicine, psychology, consumer behavior as well as human factor and ergonomics. The characteristics of human errors in the service domain were investigated. Human error studies in several service sectors were summarized such as medical service, automotive service operation, travel agent service and call center service. Until now, human factors community was not much interested in human errors in service domain. However, there is much space to contribute to service domain; human error identification, human error analysis and control of human error. The research of human error in service domain can provide clues to improve service quality. This paper helps to guide to identify human error of service domain and to design service systems.

• Journal of the Korean Data and Information Science Society
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• v.19 no.3
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• pp.801-809
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• 2008

Nowadays almost all universities are endeavoring to improve the quality of education offered. The quality of education that is provided should be measured beforehand. This study examined three methods, SERVQUAL, SERVPERF and Lee and Yun(2004)'s method of measuring service quality: SERVQUAL, SERVPERF are well known and the most commonly used measurement of the quality of education offered and the Lee and Yun(2004)'s method measures service quality using fuzzy numbers. As a result of this research, SERVQUAL was proven to be the most efficient method to measure the quality of education offered. Even though, more actual analysis related to this study should be followed, the research is meaningful in a way that it provided clues and reasons for the study.

• East Asian mathematical journal
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• v.29 no.2
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• pp.189-205
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• 2013

Addition problems can be divided into the 'problem of quantity' which does not have the concept of object or unit, and the 'problem of number' which have the concept of object or unit. 'Additive property' is the factor which has to be considered in the former case. On the other hand, 'additive property' is not considered and meaningless in the latter case. However, this additive property is not emphasized in the elementary curriculum that mostly deals with quantitative problems, so related errors are occurred in actual life. In this study, we will investigate to the pre-service elementary teachers through the problems of deciding the additive property. The result shows that the pre-service elementary teachers' cognition of additive problems is insufficient. This study will provide focal points in the teacher education and the elementary education, and the clues for the operating programs through the information about the tendency of errors.

• Journal of Agricultural Extension & Community Development
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• v.30 no.2
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• pp.103-118
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• 2023

This study aims to develop the living SOC function index and classified classes using the GIS-based spatial analysis method by applying the "Central Place Theory" as basic data for classifying living areas necessary for establishing rural spatial strategies in Boryeong. Boryeong-si is classified as a southern living area in the northern living area, centering on Daecheon-dong, the first class, and it is analyzed that living services such as used car service procurement and education are needed, and the southern living area needs a mid- and high-vehicle service delivery system in Ungcheon-eup. It is believed that this study can provide important clues to the classification of central functional facilities suitable for rural centers, reinforcement of vulnerable functional facilities by living area, and provision of living services.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.128-136
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• 2017

This study was conducted to identify the relationship among various service quality clues, brand trust, brand distinctiveness and revisit intention focusing on fast-food restaurant consumers. Using online questionnaires tool in South Korea, a total of 450 questionnaires were distributed and 390 participants were used for further statistical analysis through SPSS 21.0 and AMOS 21.0 for Windows. Four service quality factors (menu, interior, exterior, staff) were extracted from twelve questions. According to the result of this study, several service quality factors of fast-food restaurants' have positive effects on brand trust and distinctiveness. Specifically, staff and menu and exterior were significant predictors of brand trust, and staff and menu of fast-food were critical antecedents of brand distinctiveness. In addition, the brand trust has positive influence on brand distinctiveness as well as revisit intention. Although there are many studies which proved the relationships among various selection attributes and other outcome variables such as brand loyalty or image, little research explained the relationships among service quality factors of fast-food restaurants, brand trust, brand distinctiveness, and revisit intention. Therefore, present study will contribute to provide significant results and some practical implications in both the fast-food restaurant industry and academic research.

• Asian Journal of Business Environment
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• v.7 no.4
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• pp.11-15
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• 2017

Purpose - This study aims to provide a clue on which factors current managers and many more potential entrepreneurial applicants were required to concentrate on presenting effective research methods in the effects of purchasing companies' perception of service quality about suppliers of MRO industrial goods on the quality of relationships. Research design, data, and methodology - To accomplish the purpose of this study, we plan to conduct a research model with factors of MRO service quality as the leading variables and conduct a causal analysis using regression analysis on their influence relations. Results - In order to achieve the above purpose, it is necessary to select service quality factors suitable for the characteristics of MRO industrial goods supplier companies. And it is necessary to develop a plan for improving the relationship quality with buyer companies by understanding the sales orientation of MRO industrial goods supplier companies. Also, they develop a combined strategy capable of facilitating relationship quality by clarifying the role of rapport. Conclusions - It is expected that these results will provide strategic clues which service quality factors should be improved from the perspective of supplier companies and will provide various information on educational training sales skills of the sales staff.