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Dinning-out Customers' Restaurant Selection Factors at Ski Resorts

스키장 이용 외식 고객들의 레스토랑 선택속성 연구

  • Park, Hubert (Kongju National University) ;
  • Yoon, Hei-Ryeo (Division of Food Science, Major in Foodservice Management and Nutrition, Kongju National University)
  • 박휴버트 (국립공주대학교 영어교육과) ;
  • 윤혜려 (국립공주대학교 식품과학부 외식상품학)
  • Received : 2011.07.06
  • Accepted : 2011.08.01
  • Published : 2011.08.31

Abstract

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

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