• Journal of the Korean Society for Aviation and Aeronautics
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• v.31 no.4
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• pp.45-55
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• 2023

This paper calls attention to the central problem of the influence of identifying the determinants of airport duty-free store customers perceived innovativeness, pursuit benefits and value-congruency on the behavioral intention. The data is completed with 307 adults with purchasing experience of airport duty-free store O2O integration service which brings sufficient convenience to consumers. The content analysis results show that the influence factors of innovation characteristics, consumer pursuit benefits and value-congruency affect the behavioral intention in various aspects. The result suggests that we should upgrade the innovate functionality and improve the service quality based on consumer needs. Finally, this study discusses implications for theory and practice, indicates limitations, and concludes with some suggestions for future research.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.283-293
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• 2020

This study examines the effect of service quality and perceived value on customer loyalty with the intervening role of customers' satisfaction in the e-commerce industry. The research method uses a quantitative research design with a survey model. The sample used in this study is Tokopedia consumers who live in DKI Jakarta and have done online shopping at Tokopedia at least twice in the last six months. All variables used were reliable and valid and met the research requirements. The object of this research were the 200 customer respondents who had made purchases on the largest e-commerce platform of Indonesia, Tokopedia. Data analysis was done by using SPSS and Structural Equation Modeling (SEM). The results show that: first, the service quality and perceived value affect customer satisfaction positively. Second, there is a mediating effect of customer satisfaction on the relationship between service quality and perceived value on customer loyalty. Third, service quality and perceived value directly affect customer loyalty positively but insignificantly. The result implies that the role of customer satisfaction is significant in creating loyalty. In the e-commerce industry, good quality and perception could positively influence customers but not necessarily form loyalty. For that, e-commerce players should pay a lot of attention on customer satisfaction.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.1-13
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• 2015

This study was performed to empirically verify how the degree of entrepreneurial self-efficacy, the degree of work value which each founder gains from starting a shop, and the degree of usefulness perception of the entrepreneurial service given by the public sector influence founder's entrepreneurial intentions. The degree of entrepreneurial self-efficacy and internal work value was found to influence entrepreneurial intentions. In addition, would-be coffee shop founders' usefulness perception of entrepreneurial service had an impact on entrepreneurial intention. The results of this study could allow a wider understaning of what factors influence entrepreneurial intentions of a coffee shop founder and the importance of governmental support(education, funding, skills, and management).

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.4
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• pp.43-58
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• 2017

The purpose of this study was to find the consumer perception and purchasing behaviors of beauty service products based on recent consumer purchasing patterns utilizing social commerce. The research method looked at general characteristics, exploratory factor analysis, reliability T-test, correlation analysis, one way ANOVA, regression analysis of the consumer awareness and purchasing status in the use of beauty social commerce of 228 research subjects in their 20s and 30s residing in Seoul and Gyeonggido. SPSS v. 21.0 was used. The results found the following. First, service quality, interaction, user convenience, and price were set as factors for the validity verification of consumer perception in beauty social commerce. Second, as a result of studying consumer perception regarding beauty social commerce, interaction had the largest correlation while price, service quality, and user convenience followed. As a result of studying the differences according to the general characteristic of gender, user convenience had a larger correlation for female consumers than male consumers. Third, the following was the result of studying purchasing behaviors in beauty social commerce. Among diverse social commerce businesses, Pokemon was the most popular, while among the various coupons available, hair salons were most commonly purchased. The modal value for the number of times consumers used beauty service products was two times a month, and the most popular price ranges were 100,000 KRW or less and 100,000~200,000 KRW. Accordingly, it was observed that social commerce is receiving attention and being considered as the next generation for shopping in the beauty industry. This channel should be well utilized by related industries through the improvement of customer satisfaction, which will lead to repurchases, and consequently result in becoming an actual means for sales in the beauty industry.

• Journal of Information Management
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• v.42 no.4
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• pp.23-37
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• 2011

This study has surveyed the professors and graduate students of school of medicine at K university, to analyze the medical library users' service quality perceptions on electronic journals and their effects on the customer satisfaction. Two groups of faculty members and graduate students has statistically significant different perceptions on the service quality of electronic journals. Among four sub-dimensions of service quality, there are no statistically significant differences in the perceptions between two groups in convenience of use, accessability, and content resources, but there is significant differences in supportiveness between two groups. In the perceptions on the satisfaction and value, faculty group has significantly higher perceptions on both of them. The most influential dimension of the service quality of the electronic journal for the perception on the satisfaction is supportiveness followed by convenience of use and content resources. Moderating effect of value on service quality, its sub-dimensions, and satisfaction is not proved statistically.

• The Journal of Korean Physical Therapy
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• v.31 no.2
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• pp.67-75
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• 2019

Purpose: Patients with brain damage suffer from limitations in performing the activities of daily living (ADL) because of their motor function and visual perception impairment. The aim of this study was to help improve the motor function and visual perception ability of patients with brain damage by providing them with virtual reality-based contents. The usability results of the patients and specialists group were also evaluated. Methods: The ADL contents consisted of living room, kitchen, veranda, and convenience store, similar to a real home environment, and these were organized by a rehabilitation specialist (e.g., neurologist, physiotherapist, and occupational therapist). The contents consisted of tasks, such as turning on the living room lights, organizing the drawers, organizing the kitchen, watering the plants on the veranda, and buying products at convenience stores. To evaluate the usability of the virtual reality-based visual cognitive rehabilitation service, general elderly subjects (n=11), stroke patients (n=7), stroke patients with visual impairment (n=4), and rehabilitation specialists (n=11) were selected. The questionnaires were distributed to the subjects who were using the service, and the subjective satisfaction of individual users was obtained as data. The data were analyzed using SPSS 21.0 software. The general characteristics of the users and the evaluation scores of the experts were analyzed using descriptive statistics. Results: The usability test result of this study showed that the mean value of the questionnaire related to content understanding and difficulty was high, between 4-5 points. Conclusion: The virtual reality rehabilitation service of this study is an efficient service that can improve the function, interest, and motivation of stroke patients.

• Journal of the Korean Society for Library and Information Science
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• v.40 no.4
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• pp.165-181
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• 2006

This study analyzed the gap between users' perception and staff expectations on users' perceptions about dimensions of library service quality(library staff, service supports. materials and resources, and facilities and equipments), service value, user satisfaction, royalty. using newly developed model. Six hundred-fourteen users and one hundred staff members or the National Libra of Korea were participated in the survey using questionnaires. Users evaluated service quality lower but evaluated service value, satisfaction. and loyalty higher In terms of showing complaining behaviors, users were less than staffs expected. Model analysis for users and staff3 showed that service value and general satisfaction influenced on complaining behavior and loyalty. For users. only the dimension of library staff influenced significantly on the service value, satisfaction, complaining behavior, and loyalty. None of the other dimensions of the service qualify showed significant relationship to them in the case of staff expectation.

• Journal of Distribution Science
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• v.21 no.1
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• pp.119-128
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• 2023

Purpose: Due to COVID-19, the rapidly changing untact culture from offline to online has spread rapidly, increasing the utilization of omni-channel. However, among the studies on consumers in the online market, there are not many studies that analyze Shopping Values and attitudes toward omnichannel Acceptance. Research design, data, and methodology: This study investigated through empirical analysis how Shopping Values and innovation propensity of consumers using omni channels affect omni channel Acceptance attitudes. The analysis results based on a total of 268 questionnaires using SPSS v.23 and AMOS v.23 statistical programs are as follows. Results: First, it was found that the perceived Value of omnichannel use had a positive effect on the innovation tendency, and the pleasure Value had a greater effect than the actual Value. Second, it was found that the practical and hedonic Value of the omnichannel had a positive effect on the attitude of service Acceptance. Third, it was found that Omni Channel's consumer innovation tendency had a positive effect on service Acceptance attitude. Conclusion: This study proved that Shopping Value perception and individual innovation propensity for omnichannel services have a positive effect on Acceptance attitude, and it is of academic significance in that it expanded understanding of what factors are needed to increase Acceptance attitude of Omni Channel services.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.