Asia Pacific Journal of Business Review

  • 제5권1호
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  • Pages.21-36
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  • 2020
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  • 2466-0043(pISSN)
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  • 2508-4488(eISSN)
경희대학교 경영연구원 (Kyung Hee University Management Research Institute)
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A Study on the Influence of Choice Properties of Food Carving Decoration Lecture on Recommended Intention and Revisiting Intention

  • 투고 : 2020.06.21
  • 심사 : 2020.07.03
  • 발행 : 2020.08.31
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초록

This paper examines the effect of the choice properties of food carving decoration lectures on the recommendation and revisiting intention. As the culinary industry grows, consumers seek not only the value of satiety through food but also the value of aesthetics. They perceived satisfaction from the taste and appearance of the food as well as the interior of the restaurant and the service. Food carving is an important means of fulfilling consumer satisfaction value which is ever-changing. This study attempts to analyze the relationship between the choice properties of food carving lectures and the course recommendation and revisiting intention. This study hypothesis was formulated and the survey was conducted on 125 respondents who had experienced food carving lectures. The reliability and validity of measurement items were verified through Cronbach's Alpha and factor analysis. As a result, all measurement items showed no abnormality. The results of the analyses are as follows. The education satisfaction, education commitment, and brand image, the choice properties of food carving decoration lecture, were found to have a positive effect on the recommendation intention. The results also showed that the education commitment and brand image of food carving decoration lectures were positively associated with revisiting intention. Lastly, the implications of these findings were suggested and for future research were discussed.

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