The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

The RoHS Directives(2002/95/EC) was issued in Feb, 2003. RoHS directive is Restricting of use of certain Hazardous Substances in electrical and electronic equipment. The aim of RoHS directive is ban and/or strongly reduce the application of hazardous substances Maximum allowable impurity levels of restricted substances open. The restricted substances are Mercury, Cadmium, Lead, Cr6+, PBB, PBDE. Effective date of RoHS legislation was since July 1st, 2006. RoHS Directives is an trade barrier in export company. one of special features in mobile industry has a short lifecycle. Design company has received the pressure that develope lead time should be shorten by customer. in order to meet RoHS requirements, we should prepare RoHS related activity in initial develope phase. I will show you mobile phone development procedure for RoHS in initial develope phase.

1990년대, 인터넷기술은 이미 사회발전 중에서 매우 중요한 역할을 하였다. 이에 따라 인터넷쇼핑도 신속한 발전을 전개하였다. 인터넷쇼핑이 이처럼 빨리 발전할 수 있는 것은 주요하게 선택의 범위가 넓고, 경쟁력이 있는 가격, 대량의 정보 및 제품 그리고 빠른 배송 등 편리성에 있다. 중국 E-business의 발전에 따라 중국의 인터넷쇼핑 사이트의 수량도 대폭 증가하였다. 인터넷쇼핑의 고객 만족도에 있어서 많은 학자들의 중시를 일으켰다. 종사자들은 인터

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health · effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

The purpose of this study is to analyse the job-satisfaction of police officer. The subjects of this study are selected by convenience sampling of random sampling method. The population is male and female incumbent police officers in Seoul and Gyeonggi province. The 347 cases are used to analyse the job-satisfaction among 400 police officers who answer the question. The Jod-Satisfaction Survey(Choi, 2001) are used for collecting data. In consequence of and 4 sub-factors(job-satisfaction) are found. Cronbach's alpha coefficient revealed .058~.804, .846~.871, respectively. For the statistical analysis, SPSS version 12.0 are utilized. The verification of research hypothesis are conducted by T-test, ANOVA, correlation, and multiple-regression. The significance level of all tests are set at .05. The findings of this study can be summarized as follows: Based on the demographic factors, the differences in life-style among police officers are identified. There is significant differences in gender and ages on individualism and accomplishment, in marital status on individualism and fashion-pursuing, and in income level on fashion-pursuing and accomplishment. There is also significant differences in education, religion, position and service period on accomplishment, individualism and fashion-pursuing.

Modern management considers customer satisfaction as a baseline standard of performance and a possible standard of excellence for any business organization including the college. Quality function deployment(QFD) is a structured approach to seek out voice of customers, understanding their needs, and ensure that their needs are met. The strategy value proposed by Chien et al. combines importance, satisfaction, performance, and ability to enhance decision making effectiveness. But in their model, the correlation among the strategic alternatives isn't considered the decision chain and is therefore eliminated. This paper proposes how to calculate the new weight of columns to consider various strength levels of correlations matrix, representing the correlation among the strategic alternatives, using normalization procedure. The aim of this paper is to present and original customer satisfaction survey conducted in the college. Thus, this paper presents an original customer satisfaction survey in the college and provides to demonstrate the practical usage of the design model to compare this model with Chien's model.

본 연구는 월출산국립공원 탐방객들의 탐방후 평가를 통하여 만족도, 만족요인과 예측모형을 분석하여 바람직한 공원관리의 기초자료를 제공하는데 그 목적이 있다. 만족도에서는 '탐방프로그램의 부족'이 가장 높았고 시설 부족, 탐방료 부담감과 탐방 팸플릿 및 안내시설 부족 등에 다소 불만족하는 것으로 나타났다. 만족요인으로는 '시설관리요인'과 '경상관리요인'이 만족도에 가장 큰 영향을 미치는 것으로 나타났고, 만족도 예측모형에 있어서는 등산로 훼손 및 안전시설 부족 등 공원의 특성과 부합되는 변수가 만족도에 가장 큰 영향을 미치는 것으로 나타났다.

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.

This paper is to introduce guidelines for integrated systems auditing. International standards such as ISO 19011, ISO 9001 and ISO 14001 are considered. This study is to discuss guidelines for quality and environmental management systems auditing and requirement with guidance for use.