• Journal of Korea Society of Industrial Information Systems
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• v.16 no.3
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• pp.89-99
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• 2011

Researches on performances analysis of companies which adopted ERP system and factors influencing introduction of ERP system have been conducted. This study presents service quality and system quality on ERP system and verifies how each factor influences the users satisfaction. This study finally verifies relationship among job satisfaction, job performance and satisfaction of system.

• Management & Information Systems Review
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• v.26
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• pp.231-259
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• 2008

Recently, almost of the colleges are contrive measures to satisfy the needs of students. The purpose of this study is to find what are the impact factors to the needs of those. To evaluate the factors influencing to students behaviors, it was investigated how much did the 5 variety of Service quality-Tangibles, Assurance, Responsiveness, Empathy, Reliability-and 4 variety of attitude models to depending to the level of students influence the satisfaction of students for the students of W college. In the result, this study shows that 5 variety of Service quality did not impact for the general service quality, but only the Responsiveness and, Empathy have the positive relationship to the satisfaction of students. Also, general service quality and attitude willingness have the positive correlation with the satisfaction of students. And it is investigated that there are significance differences among the general service qualities by the level of students ability.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.124-129
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• 2014

The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.173-187
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• 2006

This study explored the quality of menu and customer value and satisfaction in Italian restaurants. From the result of the research, the menu and the quality of hotel restaurants had an important effect on the customer satisfaction, and the menu and its quality were closely related to each other. Specially, the price of the menu had an effect on the customer satisfaction directly. The customer value has a more direct effect than Italian menu and the importance of the menu perceived by the customers in Italian restaurants had a relatively less effect than the importance of menu information. In the result of the factor analysis, the more the menu was perceived appropriately, the better the customer value was. It was approved that Italian menu had positive (+) influence on the customer satisfaction. The more the quality of Italian cooking was perceived, the higher the customer value was. And the higher the customer value was, the better customer satisfaction was.

• Journal of the Korean Operations Research and Management Science Society
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• v.31 no.3
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• pp.127-143
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• 2006

While e-learners' satisfaction would be determined by qualify of e-learning environment including learning management systems, learning contents and interactions, the influence of quality on satisfaction can be changed by e-learners' self-regulated efficacy The objective of this study is to show difference of the relationship between qualify and satisfaction In e-learning by self-regulated efficacy. For this purpose, we propose a research model which consists of five quality factors in e-learning as explaining variables, satisfaction as a result variable and self-regulated efficacy as a control variable. For empirical test of this model, the sample is collected from e-learning classes in a college and divided into two groups by self-regulated efficacy in order to analyze the effects of control variable. By multi-group analysis, we show two groups are different from each other in the relationship between quality and satisfaction of e-learning environment.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.38-58
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• 2004

The purpose of this study is to show how to increase customers' satisfaction of the food service enterprise by examining degree of customers' satisfaction with food quality on the basis of the responses of cooks in top-level hotels in Seoul and their customers. The results of this study shows that cooks of hotels who were more satisfied with their jobs work better and cook better foods than cooks who were not satisfied with their jobs. Thu, food quality of hotels whose cooks were more satisfied with their jobs was better evaluated by their customers.

• Journal of Families and Better Life
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• v.9 no.2
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• pp.37-48
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• 1991

The purpose of this study is to investigate the price-quality satisfaction focus on clothing. For the purpose, a survey was conducted using questionnaires. Frequency distribution, Percentile, Mean , One-Way ANOVA , Scheffe test, t-test, were used for data analysis. The main result are as follows. First, in general the price-quality satisfaction was somewhat high. Second, the price quality satisfaction was influenced by social economic variables (age , income, education) consumer attitude, and market environment.

• International Journal of Advanced Culture Technology
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• v.9 no.4
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• pp.431-438
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• 2021

We conducted this study to identifythe impact of mobile social commerce service quality on customer satisfaction and repurchaseintentions. The survey method used the self-recording way in which the respondents selected for the study and distributed 300 questionnaires, and with due personal care, researchers collected all the distributed questionnaires. The service quality in mobile social commerce has been selected as a factor of price, convenience, interaction and information through previous research. The results of this study are summarized as follows: First, the mobile social commerce service quality attributes all affected significantly(p<.05) customer satisfaction and the beta value of Economic Efficiency was the highest among the service quality attributes. Second, also the customer satisfaction influenced on consumer repurchase intentions significantly(p<.05).Based on the results of this study, we should strive to establish effective marketing strategies in the mobile social commerce industry.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.94-103
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• 2015

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.