PURPOSES : This study is to develop speed correction factor for more realistic Level-of-Service(LOS) at multilane highway. METHODS : In this study, we compared speed difference the degree of speed reductions in actual multilane road conditions with speed reduction considering speed correction factor presented in highway capacity manual using statistical techniques. And also we presents new speed correction factor analyzing collected data at national highway No.1 (Goyang~Wolrung). RESULTS : The result of analyzing and comparing new suggested speed correction factor with speed correction factor in Korea Highway Capacity Manual (KHCM) shows RMSE (Root Mean Square Error) in new speed correction factor (RMSE 1.5) is much lower than existing speed correction factor (RMSE 13.4). New suggested speed correction can be used for analyzing Level-of-Service at multilane highway. And also we suggests improvements for analysis procedure in analyzing Level-of-Service at multilane highway CONCLUSIONS : As a result of comparing differences, we draw the causes that effect the differences in speed and suggest new speed correction factor that consider traffic volumes. It can be more rational because it uses speed correction factor which can consider more realistic traffic conditions, etc.

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.