• 품질경영학회지
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• 제24권4호
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• pp.124-140
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• 1996

This study aims to deveop a methodology for measuring the level of service quality in the air transportation. To measure the level of service quality, the approach taken here deals with not only the facility factors but also qualitative factors such as comfort and convenience as the influencing elements for service quality. The contents of this study can be summarized as follows: (1) For the systematic developement and management of air service, service factors of the air transportation are classified by AHP(analytic hierarchy process). (2) In computing the weight of service factors, a pairwise comparison method in AHP is used. (3) This study will suggest a method of measuring the competitive level of air service, and a result of an empirical study appling the method developed.

• The Journal of Asian Finance, Economics and Business
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• 제8권7호
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• pp.557-569
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• 2021

The study investigates the impact of strategic planning (SP) factors on service quality (SQ) in private universities (PUs) in Oman and how they fit together in the development of higher education institutions (HEIs). The reports of the Ministry of Higher Education (MoHE) in Oman revealed that the service quality in private universities is unsatisfactory. This study employs a quantitative method. Data were collected from a sample of 730 academics and administrators. Structural Equation Modeling (SEM) based on AMOS software was applied for data analysis. The results of the structural paths showed that, among the strategic planning factors, only environmental scanning and leadership had a direct significant impact on service quality. However, mission statement and participation had insignificant direct impact on service quality. The findings suggest that environmental scanning and leadership are critical factors in predicting service quality dimensions of private universities. The findings add to the body of knowledge particularly in the Omani context, which can be useful in the neighboring countries as well. The study combines two different popular models in addressing service quality. The study also clarified the importance of each factor of the strategic planning process, which give a comprehensive picture of the university.

• 품질경영학회지
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• 제38권1호
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• pp.85-95
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• 2010

In this paper we propose a product-service valuation model which is usable as a decision-making tool in order to attain a competitive advantage in service in the manufacturing industry. With this purpose, service quality, product quality and costs as valuation criteria are selected. Also, the paper utilizes an AHP model in order to differentiate a fuzzy theory and valuation factors to ensure objectivity in the evaluated results while excluding subjective factors in conducting the product-service valuation. Accordingly, the product-service valuation model and valuated results proposed in this paper are expected to be useful as a basic data for decision-making in order to draw competitive advantage strategies of service in the manufacturing industry.

• 동아시아식생활학회지
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• 제20권1호
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• pp.138-148
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• 2010

This study was conducted to delineate the dimensions of delivery service quality and to investigate the causal relationships between dimensions of delivery service quality and overall customer satisfaction toward delivery service among chicken outlets. To accomplish this, 235 persons who have experienced the chicken delivery service in Seoul were surveyed. The results revealed that the service quality consisted of six factors, employee service, menu quality, extra service, other menu service, menu development, and payment. In addition, menu quality and menu development factors had a positive(+) effect on customer satisfaction. Moreover, statistical differences between some delivery service quality factors and demographic variables and between usage characteristics and demographic variables were identified. Finally, a discussion of theoretical and managerial implications and future research areas is provided.

• 경영과정보연구
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• 제23권
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• pp.99-134
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• 2007

In recent years there has been much emphasis on the need for service firms to develop an organizational culture which facilitates the successful implementation of marketing activities. This study examines the relationship among marketing culture, service quality, customer satisfaction, and customer loyalty in fast food service firms. The results of empirical analysis can be summarized by the following: First, marketing culture(employee service quality, interpersonal relationships, selling task, organization, internal communications, innovativeness) had a significant direct effect on service quality. Second, marketing culture(employee service quality, selling task, internal communications) had a significant direct effect on customer satisfaction. It had also a positive, significant indirect effect on customer satisfaction through service quality. Third, service quality had a significant indirect effect on customer loyalty through customer satisfaction. Therefore, the results of the study provide the practical implication for establishment of service firms' marketing strategies, related to marketing culture.

• 품질경영학회지
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• 제44권4호
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• pp.897-906
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• 2016

Purpose: The purpose of this study was to propose the useful method to improve service affective quality by analyzing customer's service experiences and evaluating the satisfaction of the affective sensual responses to physical stimulus. Methods: While customers were experiencing the service, the customers evaluated the subjective satisfaction for the visual, auditory, tactile, olfactory and gustatory senses on a scale of -3 to 3 at each stage of the service process. The customers described the positive and negative feelings about each sensory stimulus, and explained the reason for the subjective evaluation scores. After experiencing the whole service, customers evaluated the affective quality of the whole service. Results: The proposed method was applied to coffee shops. 35 male and female college students were evaluated for 15 coffee shops in Korea. Multiple regression analysis revealed that auditory and olfactory senses had a greater impact on service affective satisfaction than other senses. Conclusion: This method is useful to identify the factors that affect customer's affective quality and to find the target to improve physical environment more easily than existing methods.

• 국제학술발표논문집
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• The 3th International Conference on Construction Engineering and Project Management
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• pp.1453-1462
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• 2009

It is very important for performance of information system that we make an effort to raise user's satisfaction by continuously grasping user's requirement by evaluation of PMIS based on ASP service quality and reflecting this to information system. However, It is lack that developments of suitable evaluation index of PMIS based on ASP service quality. Hereupon, In this study, we propose the evaluation indicators. First, The evaluation area is classified by form the foundation of D & M IS Success Model (2003); system quality, information quality, service quality. Second, The detail evaluation item which include considerations which are gotten through investigation of the construction industry and PMIS based on ASP is grouping by form the foundation SERVQUAL which is a service quality evaluation tool proposed PZB(1988). It is suitable to evaluate PMIS based on ASP service quality in construction industry and able to evaluate various aspects.

• 분석과학
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• 제37권2호
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• pp.79-86
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• 2024

Among the nutrients in feed, amino acids and minerals are important for the growth and development of pets. In particular, interest in nutritional components related to the health of pets is increasing as pet-raising households and pet food markets have recently grown. Therefore, in this study, 55 pet food products distributed in South Korea were purchased, and the content of 3 essential and conditionally essential amino acids (taurine, lysine, arginine) and 4 minerals (Ca, P, Na, K) was investigated. Among the three amino acids, arginine was found to have the highest content, and the average content was 1.79 and 1.37 % in cat and dog foods, respectively. On the other hand, the taurine content was the lowest, but it was found to be higher than the minimum requirement of 0.10 % for cats set by the American Association for Feed Control (AAFCO) and the European Federation of Pet Food Industries (FEDIAF). As a result of the four-component analysis of minerals, the content of Ca was found to be the highest, and the average content was confirmed to be 1.64 and 1.25 % in cat and dog food, respectively. On the other hand, Na was the lowest, but it was higher than the AAFCO minimum requirement and FEDIAF minimum requirement for young cat and dog food. Among all 55 samples examined, the content of the three amino acids and the four inorganic components was confirmed to be suitable for the recommended minimum intake and maximum allowable intake presented by AAFCO and FEDIAF.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2007년도 춘계학술대회
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• pp.70-75
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• 2007

The university organization is getting more and more complicated both in function and size these days, and the particularity of university organization inherently has quite a few element of internal conflict. To cope with the rapidly changing university society, together with the all-out effort of university CEO, it is necessary to pay attention to the administrative employees who can really contribute to the organizational competitiveness a lot. The Service Quality Management provides the action guidelines to every individual members of organization and alternatives to the problems the organization is facing. According only Service Quality Management can improve the efficiency of the organizational management and the job efficiency of individual members. Thus, in actual proof researching, we conduct and analyze how the university industries do Service Quality Management such as 6 sigma through survey researching.

• 한국식생활문화학회지
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• 제24권1호
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• pp.58-68
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• 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'.