Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Measuring the Important Factors Influencing Family Restaurant Choice

대학생의 패밀리레스토랑 선택에 영향을 미치는 중요요인의 평가

  • 강종헌 (순천대학교 조리과학과) ;
  • 김정미 (순천대학교 조리과학과)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality ＆ value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

Keywords

References

  1. Kang, JH : Measuring Preferences of University Students for Family Restaurants in the Eastem Part of Chonnam. Korean J. Soc. Food Cookery Sci., 19(5):581-591, 2003
  2. Lee, AJ, Park, DH and Park, JW : Effect of the Service Quality of Foodservice Industry on Customer Satisfaction, Revising Intention, and Oral Transmitting Intention. Korean Joumal of Hotel Administration, 12(1):191-213, 2003
  3. Lee, JS and Kim, EK : The Relationship Among Image, Guests' Satisfaction, and Brand Loyalty of Family Restaurant. Journal of Tourism and Leisure Research, 15(2):99-118, 2003
  4. Kim, SH, Kim. TG and Lee, JH : Determinants of Revisit Intentions in Family Restaurants: Customer Value, Customer Satisfaction, Switching Costs, Attractiveness of Altematives. Journal of Tourism Sciences, 27(1):201-220, 2003
  5. Nam, WJ and Park, HJ : The Difference of Selective Properties among Family Restaurant Brands. Joumal of Foodservice Management, 5(3):91-108, 2002
  6. Kang, JH : A Study on the Determinant Factors for Dining at Family Restaurant in Sunchon City. Korean J. Soc. Food Cookery Sci. 17(6):571-582. 2001
  7. Kim, SH and Ko, HS : Differences between Family Restaurant Visitor Expectations of and Satisfactions with Service Quality. Joumal of Tourism Sciences, 22(1):78-97, 1998
  8. Cho, HS : A Study on the Buying Behavior of Restaurant Users -Focused on the Foreign Chain Family Restaurants in Kangnam-ku area, Seoul. Joumal of Foodservice Management, 6(1):147-166, 2003
  9. Kang, JH : A Multiple Discriminant Approach to Identifying Frequent Users of Eating out at Family Restaurant. Korean, J. Soc. Food Cookery Sci., 18(1): 109-118, 2002
  10. Kim, TH : Family Restaurant Patrons' Attitudes toward Nutrition & Healthy Menus. Korean J. Dietary Culture, 17(5):629-637 2002
  11. Back, YC : A Study on Difference of the Factors of Customer's Assessment of Service Quality between the Family Restaurant and Fast Food Restaurant. Journal of Tourism and Leisure Research, 10(2):147-167, 1998
  12. Park, SA : An Analysis on the degree of Utilization ofKorean Menu Items in Family Restaurants With SpecialReference to Consumer Satisfaction. Korean J. DietaryCulture, 12(1):23-33, 1997
  13. Lee, JR : A study on preference of marketing activities for women customer in family restaurant. Joumal of Foodservice Management, 6(1):65-83, 2003
  14. Kaynak, E, Kucukemiroglu, O and Aksoy, S : Consumer Preferences for Fast Food Outlets in a Developing Country. Joumal of Euromarketing, 5(4): 99-113. 1996 https://doi.org/10.1300/J037v05n04_06
  15. Kara, A, Kaynak, E and Kucukemiroglu, O : Marketing strategies for fast-food restaurants. British Food Journal 99(9):318-324, 1997 https://doi.org/10.1108/00070709710194014
  16. June, LP and Smith, SLJ : Service Attributes andSituational Effects On Customer Preferences For Restaurant Dining. Joumal of Travel Research, 26(2) 20-27, 1987 https://doi.org/10.1177/004728758702600205
  17. Maclaurin, DJ and Maclaurin, TL : Customer Perceptions of Singapore's Theme Restaurants. The Comell H.R.A. Quarterly, 41(3):75-85, 2000
  18. Kivela, JJ : Restaurant marketing : selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3):116-123, 1997 https://doi.org/10.1108/09596119710164650
  19. Qu, H : Determinant Factors and Choice Intention for Chinese Restaurant Dning. Joumal of Restaurant & Foodservice Marketing, 2(2):35-49, 1997 https://doi.org/10.1300/J061v02n02_03
  20. Bojanic, DC and Shea, LJ : Segmentation for a Multiunit Restaurant Operation. Ther Cornell H.R.A. Quarterly, 38(4):56-61, 1997 https://doi.org/10.1177/001088049703800434
  21. Cadotte, ER and Turgeon, N : Key Factors in Guest Satisfaction, The Cornell H.R.A. Quarterly, 28(1):46, 1988
  22. Ivy, J : Higher education institution image : a correspondence analysis approach. The International Journal of Educational Management, 15(6):276-282, 2001 https://doi.org/10.1108/09513540110401484
  23. Boshoff, C and Tait, M : Quality perceptions in thefinancial services sector, International Journal of ServiceIndustry Management, 7(5):5-31, 1996 https://doi.org/10.1108/09564239610149939
  24. Maxham, JG and Netemeyer, RG : Modeling customer perceptions of complaint handling over time: the effects of perceived justice on satisfaction and intent. Journal of Retailing, 78(4):239-252, 2002 https://doi.org/10.1016/S0022-4359(02)00100-8
  25. Rao, CP and Wang, Z : Evaluating alternative segmentation strategies in standard industrial markets. European Journal of Marketing, 29(2):58-75, 1995 https://doi.org/10.1108/03090569510080950