Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user’s perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

본 연구는 정기선해운영업을 중심으로 해운산업에서의 전자상거래 활용 및 성과에 영향을 미치는 요인들을 도출한 후, 도출된 영향요인들과 전자상거래 활용수준 및 성과간에 어떠한 인과관계가 있는지를 검증하고자 하였다. 이를 위해 우리나라 해운기업들의 내부환경변수인 해운기업특성과 외부환경변수인 해운환경특성이 전자상거래 활용수준에 어떠한 영향을 미치는지와 우리나라 해운기업들의 전자상거래 활용수준이 전자상거래 활용성과에 어떠한 영향을 미치는지의 2단계 연구모형을 구조방정식모델을 통해 실증분석하였다.