• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.456-465
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• 2010

The purpose of this study was to understand the interrelationships between customers' perception of service encounter elements, customers' emotional response and customer satisfaction in a family restaurant. Based on a total of 408 samples, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. The hypothesized relationships of the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=821.151 (df=333), CMIN/df 2.466, GFI .878, NFI .927, IFI .955, TLI .949, CFI .955, RMSEA .060. The results showed that human factor ($\beta$=.426) and physical factor ($\beta$=.266) as service encounter elements in family restaurants were indicated to have a positive (+) influence on customers' positive emotion. For influence of customers' negative emotion, human factor ($\beta$=-.157) was surveyed to have a negative (-) influence. Also, customers' positive emotion ($\beta$=.716) and negative emotion ($\beta$=-.081) had significant effects on customer satisfaction. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.641-648
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• 2011

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: ${\chi}^2$ 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.

• Journal of Korean Society for Quality Management
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• v.34 no.4
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• pp.78-92
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• 2006

While many services appear, it are performed in the various researches about a service. Among them, as to the basic reason for measuring the service level, in order to find out the strategy improving service quality. But the method for measuring quality of services up to date was unable to make it enough the role. This research tried to propose the approach systematically analyzing the human errors in order to improve service quality about the call center which utilizes the information technology. In fact, the human errors was found in the customer contact point in which the actual service is delivered. An interaction between the element for comprising call service was classified into 3 while defining the human error as 3 group. Moreover, the process where a service is delivered was classified according to 5 step and the generated error was measured in each step. The implication of this research looks at the service failure and dissatisfaction as the occurrence of the human errors and illustrates the service quality improvement as a correction or a reduction. This approach is used that service is materially easily understood and is formulated with the quality improvement strategy.

• Asia Marketing Journal
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• v.1 no.3
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• pp.53-78
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• 1999

Despite of the vibrant nature of the fitness industry, there has not been a sustained effort to understand the dynamics of the industry, particularly with reference to the quality of services offered in that industry. The purpose of this paper is to present a system based process model of quality in health/fitness services. The characteristics of the organization, the service employees and the client are the inputs into the service encounter where the service is produced (i.e., the throughput). The output is the quality of the service. The extent of quality perceived by both the service provider and the client is said to influence the satisfaction of the respective parties, and subsequent motivation to participate in the production of quality in the service. The model also suggests that physical environment as well as other customers and their behaviors influence customer perception of service quality. The quality of service is enhanced through the quality assurance practices of the organization and the feedback from client. Further, the input, throughput, and output in our model reflect (a) quality of the design of the service delivery system, (b) objective quality of the product, and (c) quality as perceived by client. The specific attributes of the design element (i.e., organization, service employee, and the client) are elaborated upon. It is suggested that the organization can assure quality by seeking feedback from clients and service employees, monitoring the service production phases, and managing inter-customer interactions.

• Advances in aircraft and spacecraft science
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• v.9 no.4
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• pp.279-300
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• 2022

This paper analyzes the possibilities of a new method to using TLE data for detecting satellite maneuvers. The method has a number of advantages over other methods that are designed to detect maneuvers. It allows not only to detect maneuvers, but also to get a more complete picture of the maneuver. In particular, the method makes it possible to estimate the moments of the beginning and end of the maneuver, calculate the changes in the orbital elements, evaluate the tangential and binormal components of the impulse, and finally, calculate the impulse of the satellite obtained as a result of the maneuver. To demonstrate in detail the capabilities of the algorithm, the proposed method was applied to one of LEO satellites - TIANHUI-1 satellite. After the efficiency of the method was proved, this method was applied to the China Space Station - TIANHE-1 (CSS), Starlink-1095 and Starlink-2305 satellites. The maneuvers of the CSS and Starlink-1095 satellite during their close encounter on 1 July, 2021, and the CSS and Starlink-2305 satellite during their close encounter on 21 October, 2021 are analyzed in detail. The minimum distances between the CSS and Starlink satellites at the moments of their maximum approaches are estimated. An estimate of the computation time of this algorithm is given, and the possibility of its use for monitoring maneuvers or other anomalous orbital changes of a large number of satellites in near real-time is shown. It is assumed that on the basis of this method, a service for monitoring satellite maneuvers can be created.

• The Journal of the Korea Contents Association
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• v.18 no.10
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• pp.464-477
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• 2018

This study is effect of food therapy and service quality, aimed to examine the relationship between positive emotion and brand loyalty. It examined the effects of service quality and food therapy on positive emotion, and examined the effects of positive emotion on brand loyalty, and then aimed to examine the indirect effects of service quality and food therapy on brand loyalty. To this end, quota sampling was conducted according to the job ratio of the customers visiting Hansik buffet restaurants. A survey was carried out from July 1 to 25, 2018(25 days), and a total of 850 questionnaires were distributed and 786 of collected 805 questionnaires were finally used for an analysis excluding 19 unreliable ones. The results of analysis were as follows: food quality, service encounter, physical therapy and psychological therapy significantly affected positive emotion, while service environment was not significant. Also, positive emotion significantly affected brand loyalty, and food quality, service encounter, physical therapy, psychological therapy had significant indirect effects on brand loyalty. The present study is significant in the aspect that it determined how important a role food therapy elements play in improving brand loyalty in a restaurant-related study.

• Computers and Concrete
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• v.32 no.5
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• pp.499-511
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• 2023

Anchor channels are commonly used for façade, tunnel, and structural connections. These connections encounter various types of loadings during their service life, including high rate or impact loading. For anchor channels that are placed close and parallel to an edge and loaded in shear perpendicular to and towards the edge, the failure is often governed by concrete edge breakout. This study investigates the transverse shear behavior of the anchor channels under quasi-static and high rate loadings using a numerical approach (3D finite element analysis) utilizing a rate-sensitive microplane model for concrete as constitutive law. Following the validation of the numerical model against a test performed under quasi-static loading, the rate-sensitive static, and rate-sensitive dynamic analyses are performed for various displacement loading rates varying from moderately high to impact. The increment in resistance due to the high loading rate is evaluated using the dynamic increase factor (DIF). Furthermore, it is shown that the failure mode of the anchor channel changes from global concrete edge failure to local concrete crushing due to the activation of structural inertia at high displacement loading rates. The research outcomes could be valuable for application in various types of connection systems where a high rate of loading is expected.