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논문 기본 정보

자료유형
학술저널
저자정보
Sanghyeop Lee (Keimyung University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.28 No.2(Wn.139)
발행연도
2022.2
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1 - 8 (8page)

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The purpose of this study is to analyze in-depth and systematic opinions on the physical environment of high-speed rail experienced by passengers using high-speed rail, the effect of the physical environment of high-speed rail on the overall satisfaction of passengers, and the comparison of high-speed rail and other alternative means. A total of 12 high-speed rail users participated in the interview of this study. The biggest difference between economy and first class felt by high-speed rail passengers was the physical environment such as the size and width of the seats, indicating that they prefer to use first class because of these convenient and spacious seats. In addition, the size of the bath seat used when using the first class is also an important physical environment, and the toilet in the first class was found to provide comfort and convenience when passengers use it. It was found that the more passengers are satisfied with the physical environmental factors of the high-speed rail, the higher the overall satisfaction, and this high satisfaction plays an important role in reusing the high-speed rail. In addition, passengers were found to be important in various discount services provided by high-speed rail, showing high satisfaction with the financial services that could upgrade discount coupons or seats provided to economy customers. Compared to other means of transportation, it was found that high speed, the biggest advantage of high-speed rail, plays an important role in making more passengers use high-speed rail.
#High-speed rail #Physical environment #Satisfaction #Emotion

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ABSTRACT
1. INTRODUCTION
2. LITERATURE REVIEW
3. METHODS
4. RESULTS
5. CONCLUSION
REFERENCES

참고문헌 (23)

참고문헌 신청
Bae, S., & Kim, D. J. (2017). The impacts of perceived service quality and restaurant type on customer satisfaction and return patronage intentions: An exploratory investigation with a focus on solo diners. Culinary Science and Hospitality Research, 23(1), 84-94. google schola Cheng, Y. H. (2011). Evaluating web site service quality in public transport: Evidence from Taiwan high speed rail. Transportation Research Part C: Emerging Technologies, 19(6), 957-974. google schola Chou, J. S., Kim, C., Kuo, Y. C., & Ou, N. C. (2011). Deploying effective service strategy in the operations stage of highspeed rail. Transportation Research Part E: Logistics and Transportation Review, 47(4), 507-519. google schola Chou, J. S., Kim, C., Tsai, P. Y., Yeh, C. P., & Son, H. (2017). Longitudinal assessment of high-speed rail service delivery, satisfaction and operations: A study of Taiwan and Korea systems. KSCE Journal of Civil Engineering, 21(6), 2413-2428. google schola Chou, P. F., Lu, C. S., & Chang, Y. H. (2014). Effects of service quality and customer satisfaction on customer loyalty in high-speed rail services in Taiwan. Transportmetrica A: Transport Science, 10(10), 917-945. google schola

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