Among recent management innovation activities of hotel, one of the most important competitive advantage through customer satisfaction, and to which members of the organization's service orientation is essential. The hotel's service orientation is closely related to the organization's culture. In this study, the organization's service-oriented culture, the internal service quality, emotional commitment and continued commitment and ultimately affects the employee's influence on customer orientation will look at that. Results and implications of this study can be summarized as follows. the internal service quality among the factors corporeality, responsiveness and assurance, empathy, job satisfaction showed a significant influence on the type of empathy and emotional commitment castle had a significant impact on. With these results, relationships with colleagues within the organization, such as work environment and job satisfaction and emotional commitment, the atmosphere is very important to know that you can affect. Therefore, the members of the hotel to increase customer satisfaction and organizational commitment, corporate culture, business as well as collaboration with colleagues to share the emotional atmosphere of sympathy for the business environment will get improved.

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

목적: 프랜차이즈와 비 프랜차이즈에서 소비자가 느끼는 서비스 품질 인지도 및 만족도를 비교하고, 안경원 서비스 품질이 고객 만족에 미치는 영향에 대해 알아보고자 한다.

The objective of the present study is to analyze the relationship of suppliers and customer participation in product development process and effects of such participation on product innovation since it is getting more and more weight in manufacturing companies. It is also aimed in this study to explore if business performance of manufacturing companies might be affected by the suppliers participation as well as product innovation that is realizable by such participation. From the analysis, following conclusions could be drawn: First, suppliers participation in manufacturing companies turned out to have influence upon product innovation (standardized coefficient=0.193, C.R=3.510), implying that nothing is more important than the role of suppliers who have intention to realize innovation through participation in manufacturing companies. Second, the analysis showed that customer participation exercised impact upon product innovation of manufacturing companies (standardized coefficient=0.686, C.R=6.433), suggesting that the more customer participate in product development process of manufacturing companies, the more manufacturing companies could sharpen their competitiveness. Third, it was made known from the analysis that the product innovation thanks to suppliers and customer participation in manufacturing companies could have influence upon their business performance (standardized coefficient=0.762, C.R=7.666), signifying that the product innovation of manufacturing companies might depend on the participation of suppliers and manufacturers and, in turn, could affect their own business performance.

목적: 본 연구에서는 안경체인점에 근무하고 있는 안경사들을 대상으로 이들의 감성지능과 고객지향성, 고객만족과의 관계를 살펴보고자 하였다. 방법: 이를 위하여 감성지능과 고객지향성, 고객만족에 대한 선행연구들을 기반으로 연구모형을 설정하고 가설을 도출하였다. 이를 위하여 A안경체인점에 근무하고 있는 안경사 248명을 대상으로 설문조사를 실시하였으며 총 240부의 유효한 설문지를 이용하여 실증분석을 실시하였다. 결과: 첫째, 안경사들의 감성지능을 구체적으로 4가지 요인으로 세분화하고 고객지향성과의 관계성을 검증한 결과, 자기감성이해, 감성조절, 감성활용이 고객지향성에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 안경사들의 고객지향성은 고객만족에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 감성지능과 고객만족간의 영향관계에 있어 고객지향성의 매개역할을 검증한 결과, 자기감성 이해만이 고객만족 간의 관계에서 부분매개역할을 하는 것으로 확인되었다. 결론: 연구결과에 따르면, 안경체인점 점주들은 안경사들의 인지능력뿐만 아니라 감성능력을 보다 개발하고 관리해줌으로써 더 높은 성과를 낼 수 있음을 인지하게 될 것이다.

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

The purpose of this study was to understand interrelationships among switching costs, customer satisfaction, and switching intent in a family restaurant. Based on a total of 427 customers obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of five hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, χ2=137.881 (df=50); p〈 .001; CMIN/df 2.758; GFI= .947; AGFI= .919, NFI= .965; IFI= .978; TLI= .970; CFI= .978; RMR= .047; RMSEA= .064. The results showed that switching cost (β= .123) in a family restaurant had a positive (+) influence upon customer satisfaction. Further, switching cost had a significantly negative (-) effect on switching intent (β= -.414). In addition, there were moderating effects related to customer knowledge and variety seeking orientation in terms of the causal relationships between switching costs, customer satisfaction, and switching intent. Limitations and future research directions are also discussed.

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: χ2 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.

Courier and logistics services such as customer contact employees (customer-contact employee) of the attitudes and behavior of the customer satisfaction level of service quality evaluation and a very big impact. In this study, using a typical customer contact employees, and to target the delivery service industry employees the organization's service orientation and customer orientation by examining the impact on the quality of companies within the organization for growth and development needs and the importance of service orientation will be trying out for. The results of this study can be summarized as follows. First, the chief executive of the organization to configure a service orientation and a detailed understanding of the factors that determine this by managing the organization to effectively come up with a way to make and ultimately the organization's service orientation, organizational culture can be positioned as effort should be taken. Second, service companies through regular training and education to maintain a certain level of service quality should be. Third, the service organization's service orientation is not a fad or a means of sustain and develop the company's survival strategy is to get out. To do this, good communication between the field and management can be achieved by a variety of channels to be established, and management's willingness to provoke sympathy for the employees should be provided.

This study carried out surveys for 197 nail shop practitioners and 195 customers 1) to study the real condition of their hygiene awareness and safety consciousness and 2) to grasp their awareness of the necessity of legislating a related bill so as to build an independent domain of business and to propose data on the national qualification system of nail care. As a result, it was found that the level of the nail care practitioners’ experiences of safety education was very low, and that the customers attached importance to the necessity of nail salon practitioners’ certificate and license and the nail treatment-related bill more than the nail care practitioners themselves. In conclusion, the preparation of a nail art-related bill is required at the state level for the management of the safety and hygiene of national health, and systematic and regular education related to hygiene should be carried out.

The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer`s perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.

We investigated the consumption inclinations of consumers for environmentally-friendly agricultural products (EFAP) for better production and distribution of EFAP. Consumer inclinations in large supermarkets from April 7th to 30th, 2008 were surveyed. Data were analyzed using the SPSSWIN 12.0 program. Results showed that 90.4% of consumers recognized EFAP and 76.4% of those who recognized the products had actually bought the products. Members of the "have purchased group" bought EFAP once a week because they believed these products were safe from hazards, such as pesticide. The amount spent on EFAP was less than 20% of the total food budget and the major consumed items were green vegetables and fruits. The sale location was mainly large supermarkets and agricultural cooperation outlets. Although many people were satisfied with EFAP from the viewpoint of nutritional and sensory qualities and safety compared with general agricultural products, they were notsatisfied with the price. Many consumers trusted that EFAP were safe and nutritional. Members of the "not purchased group" also trusted the nutritional and sensory qualities of EFAP and recognized the safety issue, but they were not satisfied with the price, compared with general agricultural products. Consequently, to succeed in the market, EFAP should maintain the confidence of the consumer while decreasing in price.

The purpose of this study was to variety of services criteria as Serqul in service quality on customer commitment the customer to take a look at the impact of the activities associated with customer loyalty Today, consumer needs are diversified, continually changing and differentiated. Under the market conditions of unlimited competition to satisfy those needs, businesses focus on relationship-building with customers, as well as on quality of Services. As a result, in this era of consumer-centered marketing, customer commitment is surfacing as a competitive edge that a company can benefit from for a long time.

The importance of perceived quality and brand loyalty is increasing recently both domestic and foreign. So many papers perform research on service quality and brand loyalty. Today, there is the rapid growth in the Korean mobile telecommunications service market. But mobile telecommunications service companies don't pay full attention to customers' attitude and brand loyalty. This paper shows why Korean mobile telecommunications service companies have to focus on Brand Loyalty. This paper investigates the relationship among perceived quality, attitude and brand loyalty in the area of mobile telecommunications service.

많은 게임 개발자와 마케터들은 고객의 정보 분석과 질적 서비스 제공을 위해 지속적으로 진보하는 다양한 인터넷기술을 이용하고 있다. 하지만 일반적으로 활용되는 인터넷 고객분석 기술로서는 웹 페이지나 커뮤니티 활동으로부터 의 단편적인 게이머의 정보만을 얻을 수 있을 뿐이다. 이러한 문제점을 해결하기 위해서 구체적이고 객관적인 게이머의 감성을 표현 할 수 있는 방안으로 게임성에 대한 체계적 이해를 위하여 형용사 시소리스를 이용함으로써 감성적 표현을 플레이어의 의도에 따라 정확하게 나타낼 수 있도록 형용사의 의미적 상관관계를 분석할 수 있는 모델을 제시하여 실제로 게이머에 대한 정보를 지속적으로 수집하고 분석할 수 있는 시스템을 구축하여 효과적인 서비스를 제공하기 위하여 고객에 대한 체계적인 관리 모델인 CRM(Customer Relationship Management)을 게임에 적용 하고자 한다.

This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.