• 한국항공운항학회지
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• 제31권4호
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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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• 제7권10호
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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.

• 한국조리학회지
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• 제21권6호
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• pp.1-13
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• 2015

본 연구는 커피전문점 예비창업자들을 대상으로 커피전문점 창업의도에 창업 자기효능감, 일가치(내재적 일가치 및 외재적 일가치) 및 창업지원서비스에 대한 유용성 지각 등이 영향을 미치는지를 확인하고자 하였다. 커피전문점 종사자 중 향후 커피전문점 창업의도가 있는 자 300명으로부터 자료를 수집하였다. 분석결과, 첫째, 커피전문점 예비창업자의 창업 자기효능감은 창업의도에 영향을 미치는 것으로 나타났다. 둘째, 커피전문점창업에 대한 일가치 지각과 창업의도와의 관계에서는 내재적 일가치만 창업의도와 통계적으로 유의한 영향관계에 있다는 것이 밝혀졌다. 이는 경제적 보수, 지위 등의 외재적인 가치요인보다 자기개발, 발전가능성, 자기만족 등 창업이란 새로운 직업이 제공하는 본질적인 가치속성들이 커피전문점을 창업하고자 하는데 더 큰 영향을 미친다는 것을 의미한다. 마지막으로, 커피전문점 예비창업자의 창업지원서비스에 대한 유용성 지각은 창업의도에 영향을 미치는 것으로 나타났다. 이러한 결과는 정부의 창업지원서비스의 중요성을 다시 한 번 일깨워 준다.

• 한국식품조리과학회지
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• 제25권5호
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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.

• 한국의상디자인학회지
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• 제19권4호
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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.

• 정보관리연구
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• 제42권4호
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• pp.23-37
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• 2011

이 연구는 의학도서관 이용자의 전자저널에 대한 서비스품질 지각과 만족도에 관해 분석하기 위해 K대학교 의과대학의 교수와 대학원생을 대상으로 수행되었다. 두 집단은 서비스품질에 대한 지각에서 통계적으로 유의한 차이를 보여주었다. 하위차원에 대한 분석에서는 사용편리성, 접근성, 콘텐트자원은 통계적으로 유의한 차이가 없으나, 지원성에서는 통계적으로 유의한 차이가 있는 것으로 나타났다. 전자저널에 대한 만족도와 가치에 대한 지각은 두 항목 모두 교수집단이 통계적으로 유의하게 높은 것을 나타났다. 서비스품질의 구성차원이 만족도에 미치는 영향과 관련해서는, 지원성과 사용편리성, 콘텐트 자원의 순으로 영향을 미치는 것으로 분석되었으며, 접근성은 유의한 영향을 미치지 않는 것으로 나타났다. 서비스품질과 그 구성차원이 만족도에 미치는 영향에서 가치의 조절효과는 통계적으로 유의한 영향을 보여주지 못하였다.

• The Journal of Korean Physical Therapy
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• 제31권2호
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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.

• 한국문헌정보학회지
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• 제40권4호
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• pp.165-181
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• 2006

이 연구에서는 국립중앙도서관의 이용자와 직원을 대상으로 도서관서비스품질(도서관직원 이용/서비스지원, 자료/정보자원, 시설/장비)과 서비스가치, 만족도, 불평행동, 충성도의 관계에 대해 이용자의 지각과 직원의 예상간의 차이를 분석하고. 새로이 설계된 만족도와 충성도모델을 통해 그 영향관계를 검증하였다. 이를 위해 국립중앙도서관의 이용자 614명과 직원 100명을 대상으로 설문조사를 실시하였다. 인식차 분석결과 이용자는 직원들이 생각하는 것보다 도서관의 서비스품질은 더 낮게 평가하면서도 그 가치를 높게 평가하고 있고 만족도와 충성도는 더 높으며, 불평행동은 예상보다 적게 하는 것으로 밝혀졌다 모델분석결과 이용자의 지각치와 직원의 예상치를 바탕으로한 두 모델 모두 서비스가치와 전반적인 만족도는 불평행동과 충성도에 영향을 미치는 것으로 나타났다. 그러나 이용자는 서비스품질의 4가지 구성요인 중 도서관직원만이 서비스가치, 전반적 만족도. 불평행동, 충성도에 유의한 영향을 미치는 것으로 인식하고 있는 반면, 도서관직원모델에서는 어느 구성요인도 유의한 영향을 미치지 않는 것으로 나타나는 차이를 보였다.

• 유통과학연구
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• 제21권1호
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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.

• 한국조리학회지
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• 제7권3호
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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.