• 한국식생활문화학회지
• /
• 제24권1호
• /
• pp.58-68
• /
• 2009

This study examines the impact of the perception that employees of contract foodservice management companies have of internal marketing on service quality. Questionnaires were delivered to 291 employees employed in foodservice management companies. High perception item of internal marketing was 'value of formula education program' (3.36 points), whereas 'adequate allowance disbursement' (2.62 points) and 'various vacation benefits' (2.66 points) scored low. High service quality items for customers were 'kindness to customers' (3.89 points) and 'willingness to help customers' (3.89 points), whereas 'comprehension of customers' special requests' (3.63 point) and ['meeting customer expectations'] (3.64 points) scored low. The internal marketing conceived by employees of contract foodservice management companies has a positive influence on service quality. The most influential internal marketing variable to affect service quality was 'communication' followed by 'education/environment' and 'fringe benefits/[decisive] delegation'.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.668-674
• /
• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• Journal of Information Technology Applications and Management
• /
• 제17권2호
• /
• pp.111-132
• /
• 2010

Korean telecommunications industry has a large scale market and boasts on high service quality and high technologies enough to provide the mobile video telephony service(the VTS) satisfactorily. For many years, Korean telecommunications companies have been investing enormous amount of money to advertise their VTS widely and to allow their customers to change their cell phones for the 3G(the third generation) devices indispensable for the VTS. However, despite their efforts, the VTS adoption rate in Korea is very low as of January, 2010 and it seems that customers seldom feel the necessity to use. From this viewpoint, it becomes necessary to identify antecedents influencing the intention to use for the VTS empirically. For this purpose, we have proposed several hypotheses from the perspective of the Value-based Adoption Model(VAM). We conducted a survey and found the several factors which influence the value perception of VTS.

• 한국컴퓨터정보학회논문지
• /
• 제25권1호
• /
• pp.199-206
• /
• 2020

본 연구에서는 소비자가 인공지능 스피커를 사용하고자 하는 의도에 영향을 미치는 요인을 제품에 대한 가치 지각과 제품 필요성 지각을 중심으로 연구하였다. 소비자의 제품에 대한 가치 지각에 영향을 미치는 요인으로 편익과 비용을 구분하였고, 정보기술 제품이라는 특성을 반영하여 제품에 대한 유용성 지각을 포함시켰다. 실증 연구결과, 인공지능 스피커 제품에 대한 소비자의 편익 지각과 유용성 지각은 가치 지각과 필요성 지각에 각각 정적(+)으로 영향을 미쳤고, 필요성 지각은 가치 지각에 정적(+)으로 유의한 영향을 미쳤으며, 필요성 지각과 가치 지각은 각각 사용 의도에 정적(+)으로 유의한 영향을 미쳤다. 그렇지만, 소비자가 지각하는 비용은 가치 지각에 유의한 영향을 미치지 않았다.

• 한국식생활문화학회지
• /
• 제30권1호
• /
• pp.54-63
• /
• 2015

This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

• The Journal of Asian Finance, Economics and Business
• /
• 제5권4호
• /
• pp.213-223
• /
• 2018

The interest in decrepitude expanded by graying is gradually growing in modern society. Moreover, he concern over decrepitude along with healthy mind and body is increasing. Therefore, there are many concerns and efforts toward physical and mental health. In addition, the interest in and effort for appearance health and value is rising as well as physical and mind health. The middle age is the most stable age based on the economic and social status that had been achieved through the life, but it is the most stressful age due to physical health problem and appearance ageing. There are many advanced studies for self-esteem and life satisfaction in old age by using hair, skin-care, cosmetic, nail-art among beauty related fields but studies on self-esteem and perception of successful ageing through user satisfaction of beauty service is lacking. This study is aiming to verify empirically the positive effect of self-esteem improvement through user satisfaction of beauty service on perception of successful ageing for middle-aged over 50 years old. The study has assumed that the higher middle-aged's satisfaction of beauty service is, the more self-esteem improves and there has a mediated effect to contribute successful ageing.

• 지역사회간호학회지
• /
• 제12권3호
• /
• pp.570-581
• /
• 2001

The purpose of this study was to analyze consumers' expectation. perception and satisfaction. The subjects in this study were 200 employees who were employed in a department store. They experienced nursing services from the primary care center at the department store. The results were as follows: 1. The rank of perceived significance of nursing services is tangibility, reliability, assurance, responsiveness. and empathy, respectively. 2. The rank of perceived service quality is empathy. responsiveness. assurance. reliability. and tangibility. 3. The rank of expectation and the rank of perception about nursing services are same. They are assurance, reliability, responsiveness, tangibility, and empathy respectively. 4. The regression analysis, which related the effect of perceived service quality to consumers satisfaction, had R2 value of 22.9%. From the above results, it can be concluded that the higher consumers' satisfaction can be explained by the greater perceived service quality.

• 한국프랜차이즈경영연구
• /
• 제11권3호
• /
• pp.7-18
• /
• 2020

Purpose: Recently, information on 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' can be obtained through various media such as TV, Internet search, and SNS, and the culture of finding and sharing them has become a trend. Since PZB's SERVQUAL, there have been many studies measuring service quality, leading to hotels, restaurants and coffee shops. These studies of service quality include product quality in the service quality dimension. Hotels, restaurants, and coffee shops are provided with intangible services while customers visit and stay, but 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' often stop by to buy products and return home. Therefore, the study on the effect of quality on customer behavior on 'Delicious Restaurants (Mat-zip)' should consider product quality separately. In this study, we want to study how each quality element affects the perceived value and response of customers by separating product quality and service quality. Research design, data, and methodology: This study tested the structural model of how the quality of products and services of famous bakeries affect customers' perceived value and response. As the quality factors, products, tangible services, and employee services were adopted, and perceived values adopted utilitarian and hedonic values, and customer responses adopted customer satisfaction and behavior intention. For this study, 203 survey data with experience using famous bakeries were analyzed using SPSS 22.0 and AMOS 22.0. Result: The research results are as follows. First, product quality positively influenced utilitarian value, hedonic value, and customer satisfaction, tangible service quality positively influenced utilitarian value, and employee service quality positively influenced hedonic value. Second, utilitarian value had a positive effect on behavioral intention, and hedonic value had a positive effect on customer satisfaction. Conclusions: In a famous bakery, it is basic that product quality should be given priority, and for customer satisfaction, employee service quality is half as important. In addition, for Behavior Intension (revisit by the customer), in addition to product quality, the quality of tangible services and employee services should be maintained at a quarter level.

• 보건의료산업학회지
• /
• 제9권3호
• /
• pp.267-276
• /
• 2015

Objectives : In this study, we were to investigated the recognition of the hospital services by college students with variable majors. Methods : In survey questionnaire included were 9 general questions, 18 items recognition of hospital services in questionnaire. For the statistical analysis of this study, we were used the IBM SPSS 21.0; t-test, ANOVA and multiple regression analysis were performed. Results : (1) The general characteristics of perception was as follows; recognition of hospital services in accordance with grade showed significant differences.(F=2.638, p<0.05) (2) Effect of the recognition was analyzed from the general characteristics; F value is 2.638(p<0.05) and 3.678(p<0.01) as shown; the regression model showed a significant expression. Conclusions : In this study, we observed the perception of the hospital service by college students. As a result, we could not see a statistically significant difference. These results can be interpreted as a show the direction of health education in the future.

• 대한간호학회지
• /
• 제42권1호
• /
• pp.85-94
• /
• 2012

Purpose: This study was done to examine the effects of nurses' perception of servant leadership on leader effectiveness, satisfaction and promoting additional effort. The focus was the mediating effects of leader trust and value congruence. Methods: Data were collected from 361 RN-BSN students and nurses participating in nationally attended in-service training programs. Data were analyzed using descriptive statistics and structural analysis with SPSS 17.0 windows program and Amos 7.0. Results: Direct effects of nurses' perception of servant leadership were negative, but mediating effects of trust and value congruency were positively correlated with leader effectiveness, satisfaction and additional effort, that is servant leadership should be effective through mediating factors. Conclusion: The study results indicate that if the middle managers of nurses can build leader trust and value congruency between nurses through servant leadership, leader effectiveness, satisfaction and additional effort on the part of the nurses could result in a positive change in the long term.