• 한국경영과학회지
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• 제35권2호
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• pp.37-51
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• 2010

Understanding the antecedents of high public usage of national R&D facilities is a critical issue for both academics and facility managers. Previous researchrelated to general service management has identified service quality and user satisfaction as important antecedents of reuse and recommendation intention. The current paper reports findings from a survey which looked into the impact of service quality dimensions and user satisfaction on reuse and recommendation intention in the field of R&D facility public usage. Findings indicate that service quality appears to be linked to user satisfaction, and user satisfaction to be linked to reuse and recommendation intention. Findings also indicate that user satisfaction played as a mediator on the relationship between service quality and reuse/recommendation intentions in R&D facility public usage domain.

• 품질경영학회지
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• 제47권4호
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• pp.807-822
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• 2019

Purpose: To increase the competitiveness of the university and improve the quality of education by providing education services that meet the student's satisfaction needs based on the education service quality survey of university students. Methods: A questionnaire consisting of 6 elements and 38 questions was prepared and students were surveyed. The importance and satisfaction ISA analysis was conducted. Results: The results of this study are as follows; there was a difference in the perception of importance and satisfaction by student characteristics regarding the results of educational service quality measurement. Working students need an extra effort in the educational environment and foreign students in student services. Conclusion: The importance of educational service quality-satisfaction survey should be used to identify the factors of educational service quality by student characteristics to improve student satisfaction, improve the quality of education, and support educational services with a strategic approach.

• 한국정보시스템학회지:정보시스템연구
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• 제15권1호
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• pp.21-48
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• 2006

Recently the development of information technology and the emergence of electronic commerce have changed the model of purchase behavior in customers. This research aims to enhance the reliability of the result compared to the existing studies in internet shopping mall, and to find out the influence that logistics service quality elements has on customer satisfaction and that customers satisfaction has on the repurchase intention and word of mouth intention. To do so, prior researchs on the logistics service quality, customer satisfaction, repurchase intention and word of mouth intention was widely reviewed and the relationship between logistics service quality elements and customer satisfaction, and between customer satisfaction and repurchase intention and word of mouth intention were empirically tested. A total of 256 responses were received and analyzed from internet shopping mall. The analyses showed partial support for the affirmative effect of logistics service quality, customer satisfaction and post-purchasing behaviors in the internet shopping mall.

• 한국유통학회지:유통연구
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• 제3권1호
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• pp.31-54
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• 1998

The purpose of this research is three-fold; 1, establish the causal model of market-orientation, customer satisfaction, employee satisfaction and firm's perfor-mance. 2. testify the hypothesis derived by the model on a service industry of fastfood franchise. 3. develop the diagnostic tool for managing the service firm from the perspective of CS. The results show us; 1. customer satisfaction increases the performance of franchise store. 2. employee satisfaction does not necessarily increases customer satisfaction in a short-run, however the long-run impact of employee satisfaction on customer satisfaction is conjectured to be increased. 3. Satisfaction Portfolio Analysis can be utilized as management tool to improve the customer satisfaction and employee satisfaction for service industry.

• 경영과학
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• 제31권2호
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• pp.87-103
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• 2014

This study looks for the service factors influencing to conversion among the domestic telecommunication companies and finds out the effect which the switching benefit affect the customer satisfaction and the switching intention. Eight service factors of the telecommunication company such as usability, call quality, terminal quality, auxiliary service, rates, after service, application and brand image are selected and verified using the structural equation model. Auxiliary service, rates and brand image give positive (+) effects to the customer's satisfaction, but the application gives negative (-) effects to the customer's satisfaction. Switching benefit affects significantly to the switching intention, but not to the customer satisfaction. The customer satisfaction gives a positive effect to the switching intention. The telecommunication service factors influence to customer satisfaction and switching intention, and switching benefit also influences to switching intention. It was analyzed that the significant influencing service factors were a little different among the telecommunication companies.

• 한국식품조리과학회지
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• 제19권3호
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• pp.390-395
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• 2003

The purposes of this study were to identify the attributes of food and service quality, to examine the levels of satisfaction and plate wastes leftover in school meals and to determine the relationship between student satisfaction and plate wastes. A questionnaire was administrated to 1000 elementary students. The respondents comprised of 505 boys and 494 girls. The satisfaction score with the food service quality was rated as 'average', with a score of 3.06 out of 5. The quality attributes of the food service were categorized into three aspects, which included food, service and hygiene. The satisfaction scores for the food- and hygiene-related factors were 3.20 and 3.24, respectively. However, the aspect of service was rated at 2.74, indicating a low level of satisfaction. The intake rates of soup, kimchi, fish and vegetables were lower than those of other types of foods. Two groups, a no-leftovers group and a leftovers group, were classified based on whether students ate all or left foods. The satisfaction scores for the school food service attributes between the two groups revealed that the no-leftovers group was more highly satisfied with the food service quality than the leftovers group (p＜0.001).

• 한국의류학회지
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• 제29권5호
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• pp.607-616
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• 2005

The purpose of this study was to investigate service quality of department stores located in Daegu and to examine the effects of service quality on customer satisfaction and store patronage. Data(N=285) were analyzed, using factor analysis, 1-test, ANOVA and regression analysis. The results suggest that service quality was divided into 3 dimensions (reliability, tangibles, empathy) and that service quality enhanced customer satisfaction and store patronage. Specifically, tangibles had a positive effect on customer satisfaction, and reliability had a positive effect on store patronage. Also, personal characteristics were related to service quality, customer satisfaction and store patronage. For instance, male customers evaluated tangibles of service quality more positively than female customers. The married evaluated service quality, customer satisfaction and store patronage more positively than the single. While people aged above 36 yews evaluated reliability and empathy of service quality more positively than people aged below 35 years, people in their 20s evaluated tangibles more positively than people in their 30s. People in a higher income bracket (i. e., \301,000,000- \400,000,000) evaluated reliability and empathy of service quality and store patronage most positively, while people in a lower bracket (i. e., below \200,000,000) evaluated most negatively.

• 한국식생활문화학회지
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• 제17권5호
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• pp.543-550
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• 2002

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.

• 한국식품영양학회지
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• 제29권3호
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• pp.357-362
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• 2016

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products' country-of-origin and their environment-friendly food service. The more individuals are educated of the foods' county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

• 문화기술의 융합
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• 제5권2호
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• pp.257-261
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• 2019

지역사회서비스에서 서비스 이용자 만족도는 사회서비스의 품질 향상과 서비스 제공 기관의 자립을 유도하는 중요한 요인으로 작용하고 있다. 논 논문의 목적은 지역사회서비스 이용자를 중심으로 서비스 지속 의향에 영향을 미치는 만족도 요인을 살펴보고 기관에서는 이용자 중심가치 실현과 서비스 만족도를 높이기 위한 방향 제시 및 수요예측에 대한 정보 자료를 제공하고 한다. 본 연구에서는 각 측정도구의 신뢰도를 파악하기 위해 신뢰도 검사를 실시하고, 연구 대상자의 일반 특성을 파악하기 위해 기술통계와 빈도분석을 실시하였고, 이용자 만족도 요인이 서비스 지속성에 미치는 영향을 알기 위해 로지스틱회귀 분석을 실시하였다. 본 연구의 결과로 지역사회서비스에서 서비스 이용자 만족도는 사회서비스의 품질 향상과 서비스 제공 기관의 자립을 유도하는 중요한 요인으로 작용하고 있는 것을 확인하였다.