The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

This research aims to examine consumers’ general types of information search and their unsatisfactory factors in purchasing agricultural products on electronic commerce and analyze consumers’ behavioral characteristics. As study subjects, 802 consumers who have visited the home pages of 14 households or companies, whose home pages are actively managed, were sampled. As a research tool, pop-up post and e-mail were used as research tools and questionnaires were asked three times. The date on research result were analyzed using SPSS 13 statistics package in terms of frequency, percentage, descriptive statistics, one-way ANOVA and correlation analysis.

Recently there has been many researches of performing arts, the concepts of performance products or mechanism have been gradually established. However, compared to the research of public performance itself, the research of its consumer still stays on the basic stage and it is difficult to apply to the business. Therefore the needs of the related research has continued being insisted among the staffs. This study raises points that the recent performance business still focuses on providers. Moreover it notices the urgent needs of the consumer orientation strategies and the changes of marketing in the performance business. Therefore it needs to understand the performance consumers and to research how they can be satisfied with the performance according to their types. This dissertation, thus, is to find out the evaluation method of theatre service qualities and the relations between the theatre service qualities by size and customer satisfactions to suit for the customer oriented marketing paradigm, and to present a suggestion that requires for establishment of service marketing strategies for theatre, the place for performing arts.

The purpose of this study was to examine the satisfaction level of military personnels dispatched to Iraq with foodservices in a bid to help establish an efficient overseas military foodservice system. A total of 300 soldiers who served in an army division dispatched to Iraq was surveyed for this study. Regarding connections between the type of management and satisfaction level with foodservices, the contracted cafeterias were more satisfactory in terms of service than the military selfoperated ones, which indicated that it’s urgently needed to improve the service of the military-run cafeterias. The present work force of the Ministry of Defence makes it hard to provide military personnels with specialized foodservices. The military foodservice should provide meals to soldiers with quality. More branded concepts should be improved in the view of cost and effect. Or it’s advisable to take advantage of private resources as part of efforts for civil-military collaboration.

본 연구의 목적은 통신사간에 무선인터넷으로 제공되는 휴대폰 MP3 사운드의 음질차이가 있는지, 있다면 어느 요소에서 발생하는지를 조사하는 것이었다. 선두 통신사나 휴대폰 제조사가 가지는 브랜드의 영향 요소를 배재하고, 음질의 차이가 생기는 요소들을 찾아내기 위한 일련의 실험이 계획되었다. 특정 장르, 제작자, PC용 MP3플레이어, 휴대폰 제조사 등 음질의 차이가 발생 할 수 있는 요소들을 테스트 하였다. 연구결과 휴대폰 무선 인터넷을 통해 이용하는 MP3 사운드는 통신사별로 음질 차이가 존재하는 것으로 파악되었다. 음질의 차이는 콘텐츠 및 휴대폰의 차이에서 발생하며, 동일휴대폰 모델의 경우에도 통신사 모델별로 음질의 차이가 발생하는 것을 알 수 있었다. 또한 통신사별로 제공하는 PC용 MP3 플레이어도 음질의 차이가 있는 것으로 나타났다. 음악 장르에 대한 음질의 차이는 일관되게 나타나지 않았다.

In spite of the development of the service industry, research on measuring customers' service satisfaction is far insufficient. Therefore, ways to measure the service qualify accurately need to be established due to the ambiguous types of service business. This research classifies the types of service business into service factory, service shop, mass service, professional service by using Schmenner's Service Process Matrix and conducts research on domestic literature that measured service satisfaction with Servqual and ServPerf. This study intends to suggest guidelines to measure customer satisfaction according to types of service business by researching ways to measure service satisfaction according to the types of service business and analysing the actual application methods based on a table that summarizes previous research on Servqual and Servperf.

In spite of the development of the service industry, research on measuring customers' service satisfaction is far insufficient. Therefore, ways to measure the service quality accurately need to be established due to the ambiguous types of service business. This research classifies the types of service business into service factory, service shop, mass service, professional service by using Schmenner's Service Process Matrix and conducts research on domestic literature that measured service satisfaction with Servqual and ServPerf. This study intends to suggest guidelines to measure customer satisfaction according to types of service business by researching ways to measure service satisfaction according to the types of service business and analysing the actual application methods based on a table that summarizes previous research on Servqual and Servperf.

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.

이 연구에서는 낙도보조항로의 운영현황과 선박이용자의 서비스 만족도를 실증분석 하였다. 특히 낙도보조항로 선박 이용자를 중심으로 1,000부의 설문지를 배포하여 서비스 만족도 정도를 심층 분석하였다는데 그 의미를 부여할 수 있겠다. 전체 만족도를 분석한 결과 5점 만점에 약 2.8점 정도로 보통수준보다 약간 상회한 것으로 조사됐다. 낙도보조항로를 이용하는 이용자들의 서비스 만족도 정도가 그리 높지 않음을 알 수 있다. 낙도보조항로 중장기 발전방향 수립시 이들 내용이 충분히 검토되어 정책에 반영될 수 있도록 정부 뒷받침이 요구된다.

In recent years, advancement of science technology and ubiquitous use of networking have led to a great increase of the need for high speed wireless internet. This has encouraged the existing Wireless Local Area Network(WLAN) system to build a new territory in the information and communication market. It provides with reasonable price and convenience, however, its connectivity, transmission speed and mobility do not meed consumers' expectations. In this paper, the standards for grading quality according to the purposes of the WLAN service, applying the concept of composition cause of the service quality that has already been agreed upon, will be reconstructed. Also, this study will try to measure the achievements of the actual WLAN service quality by utilizing the realized measurement standards.

Purpose : This study investigated the consumer satisfaction of the rehabilitation counseling via internet for parents of children with developmental disabilities aged under 6. Methods : The web site for internet counseling (ddchild.com) consisted of 1,500-page information for educating children at risk, with mental retardation, autism, learning disabilities, and cerebral palsy. Internet counseling was conducted in the form of Q/A, real-time chatting, monthly interview, and search engine. The consumer survey form was dispatched to a total of 1,459 registered members and 91 (7%) of them replied to the survey. The survey included general information of the respondents, the types of disabilities they used mostly, their satisfaction level, criticisms and suggestions to this internet counseling. Results : The general characteristics of the respondents were: (1) The users were distributed across the nation from Seoul and its vicinity (61%) to Cheju (1%); (2) The respondents’ 68% was middle or lower middle class; (3) The types of disabilities were children at risk including learning disabilities and ADHD (37%), autism (21%), mental retardation (21%), cerebral palsy(18.5%). The 68% of the respondents were satisfied with the internet counseling, and 65% actively used the data base consisted of rehabilitation information for educating children with developmental disabilities. Regarding the usage of the data base, 49% replied that this program was very helpful, because the instructions were described with concrete examples, 47.7% “helpful in understanding how to teach these children,” and 27.7% “in better understanding the behaviors of these children.” As to the suggestions, the respondents demanded two things. One is that the government build more schools and centers for educating these children along with more economic support, and the other requests are related to the operation of this internet counseling: enforcing of speech therapy program, opening of demonstration program with regard to the usage of this system, and setting up a psychological counseling for the parents. Conclusion : Operation of the internet counseling system can be a viable approach for providing early intervention programs for parents with developmental disabilities with low-cost effectiveness in the country where early intervention has not been systematically established.

The purposes of this study were to investigate the patient satisfaction with physical therapy services and find the related factors to patient satisfaction. In this study, three hospitals were selected at large, middle, small city. Ninety subjects (53 males, 37 females) who had received physical therapy service were participated in this survey. Survey data were collected by a written questionnaire. The patient satisfaction scale had a good reliability (Cronbachs alpha=.9134). The collected data were analyzed by t-test, ANOVA, and Kruskal-Wallis. The scores of patient satisfaction with physical therapy services at large, middle, and small city were 79.67, 76.23, and 86.33 respectively. The score of patient satisfaction at small city was significantly higher than middle and large city (p<.01). There was no significant difference in patient satisfaction with physical therapy services according to gender, age, education years, occupation, marital status, religion and average monthly income. Further studies are needed to identify which specific factors are related to patient satisfaction with physical services. This information will be useful in improving the patient satisfaction.

On this research, recognizing that ship inspection is closely related in improving ship safety', the importance of active quality managements of ship inspection has been notified. This paper aims to explore effective ways to improve inspection service and develop customer-centered inspection administration, by carrying out a case study on K Company. The methods applied for this research project are as follows, 1) sector-based examination of the existence of the ISO 9001 system; 2) evaluation of the operation of the system; 3) conduction of a survey questionnaire with the participation of all staff and inspection companies to analyze customer satisfaction of their inspection service, and 4) statistical analysis of the data collected from the survey questionnaire.

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

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 purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (≥￦2,000) and mid-priced ( 〈￦2,000 and ≥￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (〈￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.