• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.209-219
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• 2009

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

• Journal of Korean Society for Quality Management
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• v.40 no.2
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• pp.145-155
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• 2012

The purpose of this study is to suggest the direction of improving service quality in the defense logistics support. For this, this study compares and analyzes the perceived service quality between customer(using unit) and defense logistics support unit by using SERVPERF model. Supply, military meals, and maintenance are carrying out the mission as core function of defense logistics support and also encounter with customer. In this empirical analysis, the service quality is composed of four factors, and there are significant difference in perception level of service quality between them. Also, the relationship between factors of service quality and revisit intention shows significant difference statistically, and the customer orientation and responsiveness are key affecting factors on revisit intention.

• Journal of Information Technology Applications and Management
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• v.31 no.1
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• pp.163-175
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• 2024

This study conducts topic modeling analysis on four electric scooter sharing platforms: Alpaca, SingSing, Kickgoing, and Beam. Using user review data, the study aims to identify key topics and issues associated with each platform, as well as uncover common themes across platforms. The analysis reveals that users primarily express concerns and preferences related to application usability, service mobility, and parking/accessibility. Additionally, each platform exhibits unique characteristics and challenges. Alpaca users generally appreciate convenience and enjoyment but express concerns about safety and service areas. SingSing faces issues with application functionality, while Kickgoing users encounter connectivity problems and device usability issues. Beam receives overall positive feedback, but users express dissatisfaction with application usability and parking. Based on these findings, scooter sharing service providers should focus on enhancing application features, stability, and expanding service coverage to meet user expectations and improve customer satisfaction. Furthermore, highlighting platform-specific strengths and providing tailored services can enhance competitiveness and foster continuous service growth and development.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.322-337
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• 2009

This study focused on the relationships of the effects of DINESERV quality upon customer satisfaction, revisit intention and word-of-mouth intention. In addition, it examined the potential mediation effects of customer satisfaction between DINESERV quality and revisit intention and between DINESERV quality and word-of-mouth intention. To meet the above goals, customers who visited 27 Korean restaurants in Jeonju city were surveyed. Total 428 valid copies of questionnaire were then obtained and used for the data analysis using SPSS and AMOS 16.0 for 2-stage analysis. As a result, it was found that some potential factors of DINESERV, such as service encounter, atmosphere and food quality had significant effects on customer satisfaction, but there was no significant effect in the relationship between DINESERV quality and revisit intention; convenience, a potential factor of DINESERV, had a significant effect on word-of-mouth intention; customer satisfaction had a significant effect on revisit intention and word-of-mouth intention; service encounter, atmosphere and food quality had indirect effects on revisit intention and word-of-mouth intention by way of mediation effects of customer satisfaction.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.1-11
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• 2011

This study systematically analyzes job descriptions of hotel banquet service employees using DACUM. The expert group involved in the content analysis was comprised of 6 F&B managers working at deluxe level hotels. The period for this study was from May to June in 2010, and a group interview, an individual self fill-out together with a personal interview were carried out. Findings from the analysis were as follows; job duties for hotel banquet service employees extended to pre-task, on-task and post-task for each banquet function, safety management, guest encounter and self development. They included 49 specific job tasks which were divided into 5 different categories; 16 pre-task, 13 on-task, 10 post-task, 4 safety management and 6 guest encounter and self development It is suggested from the findings that advance training should be carried out for pre, on and post tasks.

• Journal of Information Technology Services
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• v.13 no.3
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• pp.333-342
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• 2014

As for the dimensions of service quality, reliability, responsiveness, assurance, empathy, and tangibles are the main factors that determine the company's service quality. To improve quality of service, companies emphasize the balance among the dimensions of service quality. These emphases improve definitely customer satisfaction and intention of reusing service, while communication at customer encounters give direct affects in customer satisfaction and intention of reusing service. This study shows how communications at customer encounters affect intention of reusing service and be affected by the dimensions of service quality. It especially analyzes how IT-based communications, one of physical one, such as phones, emails, messengers, and SNSs affect and be affected. In addition, it analyzes car repair service. This research uses a factor of communications at service encounter as for intermediate parameter and analyzes how it relates to dimensions of service quality and intention of reusing service. With following research model, it will analyze how IT-based communication affects intention of reusing service and be also affected by dimensions of service quality.

• Journal of the Korean Operations Research and Management Science Society
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• v.29 no.2
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• pp.1-18
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• 2004

Due to the change to the digital environments, the offer of services on the on-tine differs from one on the on-line. This paper Identifies what functions internet business organizations should fulfill to provide on-line services of good qualify and analyzes whether these functions lead effectively to the expected performance of Internet business firms. The components of service orientation in the Internet business organizations appear to be the servant leadership, customer treatment from the Internet service encounter, Internet service failure prevention and recovery, Internet service standards communication, Internet service training, and internet service rewards. Therefore, these determinants should be incorporated in the practices, Procedures, end routines of Internet business organizations in order to create and provide excellent Internet services. Furthermore, it is demonstrated that Internet service orientation has a significant effect on satisfaction by employees and customers, the value and quality of Internet service, and the firm's performance. This implies that the service orientation is an Important factor In the on-line service organizations and that the internet business can be successful when the service orientation is diffused throughout the firm's organizations. It is also shown that the important factors, which connect Internet service orientation and its performance, are the service quality, value of Internet service and customer satisfaction. That is, the service orientation can ultimately lead to the corporate performance when customers are satisfied after confirming the value and quality of Internet service by visiting the web site.

• Korean Security Journal
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• no.14
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• pp.141-160
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• 2007

The meaning of this research work lies in providing useful basic resources which can be utilized in the strategic respect of internal marketing by investigating how security employees' quality in relation to service orientation impact on organizational effectiveness. Employees of security in Seoul Gyeonggi region were selected as the subjects of this survey and 234 participants were sampled by Convenience Sampling Method. Resulting data were processed by frequency analysis, exploratory analysis, t-test, one-way ANOVA, correlation analysis, regression analysis using SPSS V11.0 program. The results from these research methods and analyses revealed the followings: First, service leadership which was the sub-variable of the service orientation according to the demographic characteristics revealed significant differences in gender, age; and service encounter, in age, the level of education and monthly income; and the service system, in gender, age and monthly income; and human resources management, in gender, age, the level of education and monthly income. Second, job satisfaction which was the sub-variable of the organizational effectiveness according to the demographic characteristics revealed significant differences in age, the level of education and monthly income; and organizational commitment, in gender, age, the level of education and monthly income. Third, the results from regression analysis of service orientation and organizational effectiveness showed that service leadership, service system, service encounter, which were the sub-variables of service orientation, had significant impacts on job satisfaction, and that service system and human resources management impacted significantly on organizational commitment.

• Korean Security Journal
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• no.28
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• pp.7-31
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• 2011

The purpose of this study was to examine the relationship of the psychological empowerment of security guards to their service orientation and organizational performance. The subjects in this study were 300 security guards who were selected by purposive sampling from the population that consisted of the workers in private security agencies located in the cities of Chungan and Ahsan in 2011. After a survey was conducted, the answer sheets from 271 respondents were analyzed. The statistical package SPSS WIN 18.0 was employed to make a factor analysis, reliability analysis, multiple regression analysis and path analysis. The findings of the study were as follows: First, psychological empowerment affected service orientation. Better meaning and better self-determination led to better service human resources management, better service leadership and better service encounter management. Second, psychological empowerment exerted an influence on organizational performance. Stronger impact and better meaning led to stronger organizational commitment, higher job satisfaction and better performance. Third, service orientation had an impact on organizational performance. Better service human resources management, better service leadership and better service encounter management were followed by stronger organizational commitment, better job satisfaction and higher performance. Fourth, psychological empowerment exercised a firsthand and secondhand influence on service orientation and organizational performance. Given the findings of the study, managers of security agencies should keep in mind the unique working environments of employees, and they should empower employees to show what they can do in consideration of their changing working environments and let them assume the responsibility for their own job performance. That will encourage them to provide better service for customers, which will serve, in turn, to bolster the organizational performance.

• Journal of Distribution Science
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• v.11 no.8
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• pp.25-30
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• 2013

Purpose - Foodservices have grown to over 60% of the franchise industry. However, despite reaching this high level, the foodservice franchise industry is experiencing severe ups and downs. While factors such as expansion by franchises and the entry of large multinational firms are causing this imbalance, the more serious problem faced by franchisees is the lack of know-how and correct operating procedures. Franchise headquarters should advise franchisees on important matters such as food ingredients, interior design, tableware, and fixtures. However, even though franchise headquarters have the ability to impart such management know-how, this is often a neglected area. Research design, data and methodology - This study was conducted in an industrial environment to present suitable competitive alternatives for foodservice franchises. Empirical analysis was conducted using a sample of 232 people with experience in targeting customers. The main purpose of this study is not to identify and analyze the factors affecting customer satisfaction. Customers of the Food Service Industry to invite contacts until departure for the service flow by identifying the expectations and allow this area by analyzing the resulting measures to enhance the competitiveness has presented. Results - Actual results contact factors affecting the quality of service on customer satisfaction was a significant influence. However, the end of this analysis, the actual customer satisfaction directly affects the quality of service that is only important factor can commit mistakes. Relatively large impact on customer satisfaction, which is relatively independent of the quality factor should be a review of zone of tolerance. In this study, eating phase relative to contact the service customer satisfaction was the most influential. The results, however, zone of tolerance for an area in the waiting and ordering dissatisfaction factors are appearing. And in the course of these services outside the zone of tolerance area is unsatisfactory evaluation is being done. Conclusions - After all, Foodservice, the contact service management for zone of tolerance the top priority should be can be seen. Foodservice contact first in the case of service quality factors caused by the continuous flow of services, so this step-by-step identification needs to be clearer. This, of course, to distinguish between the actual per unit of activity appears to be more difficult to follow, for it seems to need a lot of future complementary. Next is the assessment of customer service quality. Customers remember the experience for the services of a real contact through the assessment and service evaluation clearly emerge as the expected level can be difficult. However, this situation is controlled by the test method cannot be avoided unless there is no limit to the number of leave. Despite these limitations, the next step to contact a service evaluation and analysis have to continue to refine and thereby franchisees for the operation of the store in terms of practical know-how required to provide to the office believe.