Korean journal of food and cookery science (한국식품조리과학회지)

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

DOI QR Code

The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction

에스닉 푸드 레스토랑 선택속성의 중요도가 전반적 만족도에 미치는 영향

  • Kim, Eun-Hee (Dept. of Food Management & Nutrition, Sangmyung University) ;
  • Kim, Ji-Hyun (Dept. of Human Environmental, Sangmyung University) ;
  • Hong, Wan-Soo (Dept. of Food Management & Nutrition, Sangmyung University)
  • Received : 2014.02.11
  • Accepted : 2014.06.12
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

Keywords

References

  1. Ahn JA, Shin MH. 2005. Lifestyle typology and effects of lifestyle on media use and purchasing behavior of university students as consumers. Korean J Advertising 16(5):111-132
  2. Choe JY. 2008. Customer satisfaction and revisit intention based on food neophobia and selection attributes of ethnic restaurants. Master Thesis Ewha Women University of Korea. pp 70-77
  3. Choe JY, Cho MS. 2010. Customer satisfaction and revisit intention based on food neophobia and selection attributes of ethnic restaurants. J Foodservice Manag Soc 13(2):125-147
  4. Choi SC, Hong SH. 2005. Segmentation and attributes for ethnicfood restaurant market in Korea. Korean J Agricultural Manag Policy 33(1):37-57
  5. Dwyer J, Bermudez OI. 2003. Ethnic foods. Encyclopedia Food Sci Nutr (Second Edition). 2:2190-2195
  6. Ebster C, Guist I. 2004. The role of authenticity in ethnic theme restaurants. J Foodservice Bus Res 7(2):41-52
  7. George TR. 2001. Dining Chinese : A consumer subgroup comparison. J Restaurant Food Service Marketing 4(2):67-86
  8. Hammit WE, Bixler RD, Noe FP. 1996. Going beyond importance-performance analysis to analyze the observance-influence of park impacts. J Park Recreation Administration 14(1):45-62
  9. Joo YH. 2006. Meal, taste, and ethnic food. Asian Comparative Folklore Soc 31(0):19-48
  10. Ki KC. 2005. Educational service evaluation using importance performance analysis-with special reference to Y technical college. Doctorate Thesis, Gyeongsang National University of Gyeongsangdo. pp 19-20
  11. Kim IS, Kim SH. 2004. The factor which influence evaluation of food service : A cross-national study for Korean and Japan. J Korea Academic Soc Toursim Manag 18(3):123-141
  12. Kim TH. 2005. The present of ethnic food culture in Korea. 2005 symposium "Korean food culture in the world, ethnic food culture in Korea". Proceeding Korean Soc Diet Culture. pp 44-54
  13. Korea tourism organization. 2007. Local leave a country. July 31, 2007
  14. Korea Statstics. 2012. www.kostat.go.kr.http://meta.narastat.kr/metasvc/index.do?confmNo=10126&inputYear=2012. Accessed September 16, 2013
  15. Lee MS. 2008. A study on market segmentation of restaurant depending on value pursuit. Master Thesis Sejoeng University of Korea. pp 89-92
  16. Lee HY, Kim HY. 2006. University students' attitudes and interests for ethnic food. Korean J Food Culture 21(5):463-472
  17. Lee SJ, Chae IS. 2008. Analyzing the importance of tourists restaurant choice attributes in tourism provinces. Family Envirn Res 46(5):63-71
  18. Lim HC, Song KO, Hong JE. 2012. The research on globalization of Hansik for service quality & food qualities with IPA model Analysis. J Hotel Resort 11(2):59-830
  19. Liu Y, Jang SC. 2009a. Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?. International J Hospitality Manag 28(3):338-348 https://doi.org/10.1016/j.ijhm.2008.10.008
  20. Liu Y, Jang SC. 2009b. The effects of dining atmospherics and extended Mehrabian-Russell model. International J Hospitality Manag 28(4):494-503 https://doi.org/10.1016/j.ijhm.2009.01.002
  21. MacCannell D. 1976. The Tourist: A new theory of the leisure class. Schoken New York. pp 17-56
  22. Martilla JA, James JC. 1977. Importance performance analysis. J Marketing (41):77-79
  23. NRA. 2000. A cultural melting pot restaurant industry forecast, Natl. Rest. Assn, Washington D.C. Available from: www.restaurant.Org/tools/mazines/rusa/magArchive/year/article/?ArticleID=398. Accessed September 16, 2013
  24. Siemering A. 2004. Cooking globally sating whenever: The future of dining. The Futurist. May-Jun:51-57
  25. Song JJ. 2008. SPSS/AMOS Method of Statistical Analysis. 21C Book. pp 1-100
  26. Son JS, Kim SS, Oh MH. 2011. A study of differences in Korean customers according to demographic characteristics, motivation, and behavior of ethnic food restaurants. J Foodservice Manag Soc Korea 14(4):189-212
  27. Sukalakamala P, Boyce JB. 2007. Customer perceptions for expectations and acceptance of an authentic dining experience in Thai restaurants. J Restaurant Food Service 18(2):69-75
  28. Sulek JM, Hensley RL. 2004. The relation importance of food, atmosphere, and fairness of wait the case of a full-Service restaurant. Cornell Hotel Restaurant Administration Quarterly 45(3):235-247 https://doi.org/10.1177/0010880404265345
  29. Tasi CT, Lu PH. 2012. Authentic dining experiences in ethnic theme restaurants. International J Hospitality Manag 31(1):304-306 https://doi.org/10.1016/j.ijhm.2011.04.010
  30. Won YE. 2010. Study on the Specialty Coffee Shop Selection Attributes by the Food-related Lifestyle. Master Thesis, Chungang University. pp 64-67
  31. Yoo HK, Hong WS. 2008. Restaurant selection and marketing strategy for elderly customers-Foucusing on foodservice managers and employees. J Foodservice Manag Soc Korea 11(1):145-177
  32. Yoon HR. 2005. A study on recognition and preference of Korean foods for foreigners in different nationality. Korean J food Culture 20(3):367-373

Cited by

  1. The Effects of Quality Attributes on Customers' Satisfaction and Revisit Intention in the Ethnic Restaurant vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.353