안경원의 경쟁이 섬화되는 상황에서 안경원의 고객들을 만족시켜 재구매률 유도하 는 방어적인 마케탱전략이 요구되어왔다. 안경원에서 2회 이상 안경을 구매한 경험올 지닌 안경원의 고객 187명을 대상으로 방문 안경원의 고객만족， 재구매의도 그리고 전환장벽 둥에 대하여 설문지 조사법을 실시하였다. 고객만족을 인적서버스만족과 시 설서비스만족으로 구분하였고 고객을 전환장벽의 높고 낮음에 따라 고객을 분류하여 집단 간에 인적서버스만족과 시설서버스만족이 재구매의도에 마치는 영향이 차이가 있는지를 검정하였다.

This study is based on Parasuraman, Zeithaml 8l Berry［19］`s SERVQUAL measure that develop for estimation of service quality, so this study proposes the present condition of customer service and improvement method on internet search engine. This study also develops a questionnaire for analyzing customer satisfaction considering the present condition of internet service. We're going to analyze the customer service quality that classified by search engines, service quality with university students who use usually internet.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

해마다 여름철에 동해안 해수욕장을 찾는 피서객이 늘어남에 따라 그와 비례하여 해수욕장 안전사고도 늘고 있는 것이 현실이지만 해수욕장의 안전관리 실태나 피서객의 안전의식은 과거와 크게 달라진 것이 없으므로 안전사고도 늘어날 수밖에 없는 현실이다. 이에 해수욕장 안전사고를 줄이기 위한 첫 단계로 피서객들이 어느 정도의 안전의식을 가지고 있는가와 과연 그들이 자신들이 방문한 해수욕장의 안전시설이나 관리 상태에 어느 정도 관심을 가지고 있는지 그리고 만족하는지를 조사하여 보았고 구체적으로 어느 부분에 문제가 있는 지를 개별면접을 통한 설문조사를 광범위하게 실시하여 본 논문을 작성하였다. 설문 기간은 1999년 7월 29일부터 8월 9일까지 2주일 동안 동해안의 주요 해수욕장인 속초해수욕장, 낙산해수욕장, 경포대해수욕장, 망상해수욕장의 4곳의 해수욕장에서 600여 개의 설문지를 토대로 여러 가지 질문들에 대한 SAS 통계 분석을 시도하였다. 우리나라 실정에 맞는 해수욕장 안전관리 가이드 라인을 설정할 수 있는 기초 연구로 삼기 위해 이 조사를 수행하였다. 차후 연구는 이를 기초로 하여 보다 광범위한 설문조사 및 실태조사를 실시하고 분석하고, 다른 나라의 해수욕장 안전 관리 실태와 비교 분석하여 우리나라의 현 상황을 진단한 후, 우리나라 실정에 맞는 해수욕장 안전관리 가이드 라인을 설정할 수 있을 것이다.

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.