Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Perceived Risk, Perceived Quality, Multi-dimensional Menu Value, Satisfaction and Loyalty - Antecedents and Consequences of Multi-dimensional Menu Value -

위험과 품질, 다차원 메뉴가치, 만족 및 애호도간의 관계에 관한 연구 - 다차원 메뉴가치의 선행변수와 결과변수에 관한 연구 -

  • Yoo, Young-Jin (Department of Food Service Industry, Catholic University of Daegu) ;
  • Ha, Dong-Hyun (Department of Hotel Convention Management, Donguk University at Gyeongju)
  • 유영진 (대구가톨릭대학교 식품외식산업학부) ;
  • 하동현 (동국대학교 호텔 컨벤션경영학과)
  • Published : 2007.02.28
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Abstract

The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.

Keywords

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