Culinary science and hospitality research (한국조리학회지)
- Volume 14 Issue 4
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- Pages.188-202
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- 2008
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on the Service Choice Attribute of Korean Restaurants
한식 전문 업소의 서비스 선택 속성에 관한 연구 - 경기 북부 지역을 중심으로 -
- Cho, Sung-Ho (Dept. of Hotel & Convention Management, Paichai University) ;
- Chae, Sin-Suk (Dept. of Hotel & Convention Management, Chungwoon University) ;
- Kim, Kwang-Soo (Dept. of Tourism, Soongeui Women's College) ;
- Back, Young-Chang (Dept. of Hotel & Tourism, Hyechon College) ;
- Choi, Sung-Woong (Dept. of Food & Culinary, Howon University)
- 조성호 (배재대학교 호텔.컨벤션경영학과) ;
- 채신석 (청운대학교 호텔.컨벤션학과) ;
- 김광수 (숭의여자대학 관광과) ;
- 백용창 (혜천대학 호텔관광계열) ;
- 최성웅 (호원대학교 식품조리학부)
- Published : 2008.12.30
Abstract
The purpose of this research was to investigate the effects of various restaurant choice attributes on customer satisfaction that has positive influence on repatronage and word of mouth intent. This study examined relevant literatures, set up some hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to total 478 customers who had visited restaurants around the northern part of Gyeong-gi province. The model was tested using SPSS 12.0 and AMOS 5.0 with 472 samples which received a 99% usable response rate. The results of empirical analysis were as follows: 1) menu quality has a significant effect on customer satisfaction and word of mouth intent. 2) service quality and convenience have a significant effect on customer satisfaction. 3) customer satisfaction has a significant effect on repatronage and word of mouth intent. 4) word of mouth intent has a significant effect on repatronage intent.