This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.

The inseparability, one of service specific characteristics, often makes it necessary and possible for customers to participate in service production and delivery process as partial employees or contributors. As customer participation may enhance or degrade the quality of services and customers’ satisfaction, many researchers have paid much attention to the concept of customer participation. Analogous to the typical classification of service employee behaviors, previous research typically categorized customer participation behaviors into customer participation behaviors and citizenship behaviors. Furthermore, past research showed that both types of customer behaviors significantly affect perceived service quality and satisfaction. However, the many criteria past research has used to classify customer participation behaviors lack conceptual rigor and generalizability beyond the specific types of services for which the criteria have been developed. The lack of conceptual rigor and consistency in classification criteria caused much confusion and incongruencies in empirical findings reported in the current customer participation behavior literature, depending on which specific criteria the researcher choose and on the specific type of service studied. Thus, it is important to develop a classification system of customer participation behaviors which is solid and generalizable to many types of services. This study proposes a customer participation behavior classification system which categorizes customer participation behaviors depending on 1) whether a customer behavior is essential and indispensable in the service production process and/or not and 2) whether a customer behavior is conducted voluntarily or upon requests by service employees. Based on the two criteria, the proposed system identifies five types of customer participation behaviors. Furthermore, this study examines whether the five types of customer participation behaviors affect the two dimensions of perceived service quality - outcome quality and process quality (Grönroos1984) and customers’ satisfaction with service experiences. Data for this study are collected through a survey of adult Korean consumers. Major findings of the study can be summarized as follows. First, increasing the level of each of the five types of customer participation behaviors affects perceived service outcome quality, perceived service process quality, and satisfaction. Second, the relative impact of each type of customer participation behavior varies by the types of participating customer’s personality and depending on whether a service is outcome-oriented or process-oriented type. Finally, the actual impact of each type of participation behaviors on perceived service quality and satisfaction varies according to what customers expect when they perform the behaviors.

It can be said that nowadays, customers don't recognize that only good quality products as selection attribute regarding products quality can satisfy them. The case in service industries is also the same. Service quality is most affected by the criteria that customers themselves evaluate. Customers who are not satisfied with services provided institutions will disregard them. In consequence, this will affect their profitability. Collected questionnaires were analyzed using SPSS v.15 for the concrete proof analysis and the results are as follows. First, Service quality works as an important factors on customer's behavior. Second, Relationship quality serves as a mediated role between service quality and customer's behavior.

This study was conducted to investigate the differences in households, parental perception, and dietary behaviors of preschool children from kindergartens with environment-friendly food service (environment-friendly food service group; EFG) versus children from kindergartens with general food service (general food service group; GFG). We sought this basic information to examine the impact of environment-friendly agricultural products in preschool food services. Age, education level, and monthly family income of the EFG were significantly higher than the GFG. The frequency of purchasing environment-friendly agricultural products was significantly higher in the EFG than the GFG, with the most frequently purchased items in both groups being vegetables. The GFG had a significantly higher perception than the EFG in the superior quality of environment-friendly agricultural products; however, a greater proportion of the GFG than the EFG thought environment-friendly products were too expensive. The most frequent reason for purchasing environment-friendly agricultural products in both groups was safety. When purchasing environment-friendly agricultural products, the most important selection factor for the majority of both groups was the label certifying quality assurance. Both groups also considered price reduction as essential for promoting environment-friendly agricultural products. In regard to parental perceptions on food service in kindergarten, the EFG had a significantly higher satisfaction with the nutritional adequacy of the menu compared to the GFG. Both groups considered food safety and health as primary reasons for using environment-friendly foods in the preschool food service, with a greater proportion of the EFG than the GFG responding this way. There were significant differences between the EFG and GFG, as the main satisfaction from using environment-friendly foods in the EFG was safety, freshness, and good hygiene, whereas the main satisfaction in the GFG was a good food service menu, freshness and good hygiene. Dietary behaviors of preschool children in the EFG were also significantly superior to the GFG. Thus, environment-friendly agricultural products have positive effects on the dietary behaviors of preschool children and should be increased in the preschool food service. Lowering prices and a strict supervision of quality assurance is also necessary to promote consumption of environment-friendly food materials.

This study examined the relative effects of weekly and daily group feedback on the customer service behaviors in a gas station. Participants were four employees providing full services to the customers. Four target service behaviors, which were identified from the job description for the employees, served as the dependent variables. The data were collected by a supervisor. The independent variable was the frequency of group feedback on the four service behaviors: weekly and daily group feedback. An ABC within group design was adopted. After baseline (A), the weekly group feedback condition (B) was introduced. In the next phase, the daily group feedback condition (C) was introduced. Both weekly and daily group feedback were presented in a graph form and posted at a conspicuous location. Results showed that both weekly feedback and daily feedback conditions were effective in increasing the target behaviors. And, there was difference in the effects between the two conditions.

This paper reviewed the relationship between boundary spanning behaviors and service quality, and the moderating effect of gender. Based on the responses from 204 employees in outdoor-food franchising system, hierarchical regression analysis showed that service delivery has positive relationships with all service quality factors, and external representation and internal influence have partly positive relationship with them. Gender appeared to have partly moderating effect on the relationship between only internal influence and service quality.

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」.

본 연구는 해양레저전시이벤트 서비스품질 불만족이 불평행동 및 재구매의도에 미치는 영향을 분석해 성공적인 해양레저전시이벤트 마케팅 전략 수립의 기초자료를 제공하기 수행되었다. 이러한 연구 목적을 달성하기 위해 본 연구에서는 2012년 G도에서 개최된 해양레저전시이벤트 방문객 350명에 대한 설문조사를 실시하였고 다중회귀분석을 통해 다음과 같은 결론을 도출하였다. 첫째, 해양레저전시이벤트 서비스품질의 불만족 수준은 7점 Likert 척도를 기준으로 3.29점에서 3.85점 사이에 위치하고 있었다. 둘째, 해양레저전시이벤트 서비스 불만족 요인 중 직원, 환경, 전시시설은 불평행동에 유의한 정적 영향을 미치고 있었으며 직원, 환경은 미행동에 유의한 영향을 미치고 있었다. 셋째, 해양레저전시이벤트 서비스품질 불만족 요인 중 전시시설만이 재방문의도 및 타인추천의도에 유의한 부적 영향을 미치고 있었다. 마지막으로 해양레저전시이벤트 방문객의 불평행동 요인은 재방문의도 및 타인추천의도에 유의한 부적 영향을 미치고 있었다. 이러한 연구결과는 해양레저전시이벤트 개최의 성과 지표인 안정적인 방문객 확보를 위한 서비스마케팅 전략 수립의 기초자료를 제공하고 있다.