Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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.

Keywords

References

  1. 김성혜, 2000. 스키리조트 회원들의 이용만족 속성에 관한 연구: 국내 5대 스키리조트를 중심으로. 세종대학교 대학원 석사학위논문
  2. 한국스키장경영협회. 2008. 자료실 http://www.skiresort.or.kr
  3. Celsi RL, Rose RL, Leigh TW. 1993. An exploration of high-risk leisure consumption through skydiving. J. Consumer Research, 20:1-23 https://doi.org/10.1086/209330
  4. Ha S, Kim J. 2001. A study on the selectional attribute in accordance with the pattern of participation in a ski resort. J. Sport and Leisure Studies, 15(1):749-758
  5. Han JH. 2007. Empirical research on structural relationship among service quality, service value, customer satisfaction, and re-visit intention in ski resort. Korean J. Physical Education, 46(2):227-238
  6. Ham HJ, Lee JH. 2006. The relationship between selection attribute factors of ski resort and ski resort visitors's behavioral intentions. Korean J. Sport Management, 11(4):47-61
  7. Hwang SH, Won DY. 2008. Ski destination decisions and recreation specializatio., Korean J. Sport Science, 19(3):96-105 https://doi.org/10.24985/kjss.2008.19.3.96
  8. Jun CS, Kim HS, Shin SH, Kim JH. 2006. The Influence on the ski resort choice in skiers lifestyle and participation characteristic-focusing on university student. Korean J. Sport Management, 10(2):25-37
  9. Jung DH. 2002. A study on customer's selection attributes of family restaurant. Kyunggi University service Administration Graduate School. Master's degree Thesis
  10. Kim DE, Cho KM, Kim SY. 2005. The study on analysis of selection trait according to consumer patterns of ski resort users. Sport Research, 12(1):1-13
  11. Kim YM, Lee KS. 2005. The effect of customer orientation and service value of ski resort on ski resort image. Korean J. Physical Education, 44(6):709-723
  12. Lee DS. 1999. Market segmentation related to the perceived service quality of the ski resort. J. KAHPERD, 38(2):601-611
  13. Lee JK, Shin WS. 1999. An Emprical study on the selection attributes of the ski resort. J. Hotel Administration, 8(1):21-37
  14. Lee JS, Choi SH. 2001. Relation between negative word-ofmouth communication on choice of restaurant and purchasing behavior in the customer of food service. J. Tourism and Leisure Research, 13:9-24
  15. Lee SI, Cho CB. 2008. A study on the attributes of menu selection by consumption behavior of food service. J. Hotel Resort, 7(2):85-99
  16. Morgan MS. 1993. Benefit dimensions of midscale restaurant chains. The Cornell Hotel and Restaurant Administration Quarterly, 34(1):40-43 https://doi.org/10.1177/001088049303400210
  17. Park IK, Jung SW. 1997. The managerial consideration and scheme study for competition power enforcement of future leisure business. J. KAHPERD, 7:153-169
  18. Park IS. 2009. Relationship between service quality recognized by users of ski resort, customer immersion, customer satisfaction and consumers' behavior. J. Sport and Leisure Studies, 37:291-301
  19. Park YS, Chung YS. 2004. Determinants of food away from home and consumption patterns. Korean J. Food Culture, 19(1):118-127
  20. Schefer CS, Hammitt WE. 1995. Purism revisited; specifying recreational conditions of concern according to resource intent. Leisure Sciences, 17(1):15-30 https://doi.org/10.1080/01490409509513240
  21. Shin WS. 2000. A study on the positioning of the ski resort. Korean J. Sport Management, 5(1):87-110
  22. Shin SH, Lee JH. 2001. The selection attributes and purchase types of ski resorts based on different demographic characteristics of the ski consumers. Korean J. Sport Management, 6(2):83-97
  23. Song SR, Roh DY. 2007. The effect of ski resort relationship marketing implement factors on the relationship quality and purchasing behavior. Korean J. Physical Education, 46(1):461-471
  24. Styness DJ, Mahoney EM. 1989 Michigan downhill ski marketing study: segmenting active skiers. Report No. 391. Michigan State University Agricultural Experiment Station. Michigan State University. East Lansing.
  25. Sulek JM, Hensley RL. 2004. The relative importance of food atmosphere, and fairness of wait:The case of a full-service restaurant. Cornell Hotel and Restaurant Quarterly Aug., 45(3):235-247 https://doi.org/10.1177/0010880404265345
  26. William PW, Basford R. 1992. Segmenting downhill skiing's laten demand markets. American Behavioral Scientist, 36(2):222-235 https://doi.org/10.1177/0002764292036002009
  27. Yang IS, Kim SH, Sin SY, Kim HY. 2000. Analysis of the customer's expectation and satisfaction for service quality in restaurants. Korean J. Food Culture, 15(1):41-50
  28. Yoon BK. 2001. Geographical Condition on the Ski Resort and Behavioral Analysis of User-In Case of 'P' ski resort. J. Tourism Information, 7:29-62
  29. Yoon HR, Cho MS. 2007. The important attributes of foodservice encounters according to life-style types as offered by young metropolitan customers. Korean Society of Food & Cookery Sciences, 23(3):327-336
  30. Yun TH, Lee SB, Yoon HH. 2004. A study of the customer's selection attributes for Japanese chain restaurants in Seoul-Kyunggi area. Korean J. Food Culture 19(1):1-11