Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Relationships among Selection Attribute, Trust, Experiential Value, and Recommendation for Sport Center Consumers

스포츠센터 이용객들의 레스토랑선택속성이 신뢰, 경험가치, 그리고 추천의도에 미치는 영향

  • Kim, Hwa-Young (School of Hospitality & Tourism Management, Kyungsung University) ;
  • Park, Hea-Bin (School of Hospitality & Tourism Management, Kyungsung University) ;
  • Park, Joung-Mi (Dept. of Food and Cooking, Kyungki University) ;
  • Lee, Sang-Mook (School of Hospitality & Tourism Management, Kyungsung University)
  • 김화영 (경성대학교 외식경영학과) ;
  • 박혜빈 (경성대학교 외식경영학과) ;
  • 박정미 (경기대학교 외식조리학과) ;
  • 이상묵 (경성대학교 외식경영학과)
  • Received : 2017.05.29
  • Accepted : 2017.06.19
  • Published : 2017.06.30
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Abstract

This study was performed to verify the relationships among selection attribute, restaurant trust, experiential value, and recommendation focusing on sport center consumers. The data were collected from visitors who registered more than three months in the sport center in South Korea. Total 500 survey was distributed and 330 participants were used for further statistical analysis. SPSS 23.0 and AMOS 21.0 for Windows were used for statistical analysis. Five factors of selection attribute (menu, interior, exterior, staff, convenience) were extracted, and measured by using 15 questions. According to the results of this study, interior, exterior, and staff factors have positive effects on restaurant trust, and interior and menu were significant predictors of the experiential value. In addition, present study confirmed the theoretical relationship among trust, experiential value, and recommend intention as perceived by sport center visitors. Although there are many studies which demonstrated the relationships among selection attribute and other outcome variables, little research explained the relationships among the variables from sport center consumers. Therefore, this study will contribute to provide meaningful results and some practical implications for both academia and the related foodservice industry.

Keywords

References

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