The purpose of this study was to investigate the satisfaction on the Gwangju Kimchi Festival. The results of this study were as follows: In terms of satisfaction on 'pre event publicity of the Festival', the satisfaction of '03 was high. It was founded that Publicity through TV was successful. The visitors' satisfaction on understanding regional cultures was low. It was consecutively low for three years. There should be strategic development plans to increase satisfaction about understanding regional cultures. It was found that TV was the major pre event information resource for the residents. Also word of mouth was the most important pre event information resource for domestic tourists. The satisfaction on access to festival was increased consecutively. Providing free shuttle buses to the festival place and placing festival placard influenced positively. There should be expansion of service facilities. There should be more strengthening of festival information services and guiding facilities. More professional interpretation systems and interpretation education are necessary. Visitors satisfied about festival products and quality of the products. Visitors satisfied with festival events programs and hands on experience based programs including making diverse Kimchi.

본 연구는 월악산국립공원을 방문한 탐방객들의 탐방만족도를 통하여 만족요인과 예측모형 을 분석하여 효율적인 공원관리의 기초자료를 제공하는데 있다. 만족도에서는 이용료부담감, 시설청결 및 부족, 바가지요금, 쓰레기 문제에 다소 불만족하는 것으로 나타났다. 만족요인으로는 '일반관리요인'이 만족도에 가장 큰 영향을 미치는 것으로 나타났고, 예측모형에 있어서도 휴양활동의 안전, 주차문제, 쓰레기 문제 등이 만족도에 큰 영향을 미치는 변수인 것으로 나타났다.

This paper investigates the importance and satisfaction levels according to factors on commercial Enterprise Resource Planning(ERP) packages in the view of end users when the ERP system is employed especially in SMEs, Considering the characteristics and f

Today, it can not be denied that customer's satisfaction is one of the most important key factors for business success. This paper studies relationships between customer's satisfaction and intention in multiplex, where customer satisfaction means several

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

This study was analyzed to job satisfaction of 318 Instructors who are teaching HapKiDo, a martal art. The analysis is based on social and economic variables such as age, occupation, educational background, income, size of gymnasiums, the number of students, a length of training and the rank of skills (DAN). The study also made some helpful suggestions for better treatment to HapKiDo Instructors. To explore Instructors degree of satisfaction with their jobs. I considered their human relationship, job task, working conditions, compensation, the improvement of professionalism and social status. The study drew some important results.: First, Job satisfaction in terms of human relationship is very high(3.88). wheres the satisfaction in terms of compensation is very low(3.10). Second, the differences in job satisfaction were partially significant in terms of human relationship, job tasks, working conditions, compensation, the improvement professionalism and social status.

The purpose of this study was to investigate the sport participation trends and satisfaction of physical education class in middle and high school students Who participated in sport activities. The data analysis was based on information had gathered from

This research aims on providing necessary data to quality development of Internet sports association by studying participating motive, level, supervisor, and life satisfaction of Internet sports association with functions as a new place of sports that cou

This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. The result of positive analysis is as follows. Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance. Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When it comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu. Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality. Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.