• Culinary science and hospitality research
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• v.23 no.6
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.353-362
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• 2016

Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.24-37
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• 2010

In recent years, a number of Korean-themed restaurants have opened in China. It is necessary to know present situation in China and attract Chinese people so that restaurant managers can carry out marketing communication strategies to make the restaurants result in a stronger position in China. The primary objective of this research is to explore the important selection attributes when choosing a Korean-themed restaurant to dine out and to identify which attributes are critical in influencing customers' overall satisfaction. The target sample was Chinese who had visited a Korean-themed restaurant in Shenyang, China. The results of this study stated that the importance of the selection attributes varied with consumer's age, marital status, education, occupation, and the average monthly family income. Meanwhile, the satisfaction of the selection attributes varied by consumer's age, marital status, occupation, and the average monthly family income. Regression analyses demonstrated that both 'value and service' and 'food' importance factors had direct and positive impacts on the level of customers' overall satisfaction. Furthermore, 'food and price' and 'atmosphere and service' satisfaction factors have positive impacts on customers' overall satisfaction with the restaurant. Marketing implications for restaurateurs along with suggestions for future research were provided in this research.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.12-19
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• 2014

The purpose of this research was to study the affects of atmosphere and convenience attributes on restaurant selection of customers aged between 50 to 60, referred to as new seniors. A survey was conducted with questions including convenience and atmosphere attributes (5 factors, 24 questions), respondents' dining-out behavior (6 questions), and general characteristics. For the analysis, SPSS 20.0 was used for the frequency analysis, factor analysis and ANOVA. The findings of this research are as follows : First, new seniors considered cleanliness (4.23) as the most important factor when choosing a restaurant. Convenient facility (3.89), ease of use (3.68), atmosphere (3.33) and children amenities (3.18) followed. Second, the importance of factors were compared according to the general characteristics. Based on gender, cleanliness and convenient facility showed a significant difference (p<0.05). Depending on whether they help raise their grandchildren and household type, the difference of ease of use and children amenities showed significance (p<0.05). Third, the importance of factors were compared based on their dining-out behavior. According to the average visits made to restaurants and the average payment per person, the difference of cleanliness and ease of use factors showed a significant difference (p<0.05). In addition, there were significant differences (p<0.05) on convenient facility and atmosphere factor depending on the average payment per person. The results of this research hopes to provide useful information to marketers targeting new seniors.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.21-37
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• 2002

The purpose if this study is to analyze the psychological preference of Family Restaurants and their behavioral characteristic and its segmentation, positioning, new product development and marketing min. Result of analysis, index and type of MBTI psychological preference are related to Family Restaurant Choice attributes intimately. Specially, "Menu composition reflected restaurant image", and "Providing of corresponded value to price"were shows considerable difference according to psychological preference. And "Providing of the corresponded value to price"of Value, Price and Image Factor, indexes, types, including all the other aspects, shows the most considerable difference. Therefore, all market of Family Restaurant when inventing or designing a menu, they should consider restaurant′s concept and image to manage a menu, and keep in mind that all customer take "value"at up most importance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.975-986
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• 2010

College students represent a substantial market for fast food restaurant companies. In this sense, this research aims (1) to identify the attributes that influence college students' fast food restaurant selection, (2) to analyze how fast food restaurants perform with regards to those attributes using importance-performance analysis, and (3) to examine which attributes influence college students' satisfaction in a fast food restaurant context. Based on a literature review, 13 attributes that influence college students' fast food restaurant selection were derived. Then, using importance-performance analysis, it was found that among the 13 attributes, college students highly considered seven of them. Additionally, data analysis indicated that, currently, fast food companies perform well with regards to these seven attributes. More importantly, according to multiple regression analysis, among the seven attributes, value-related attributes (price, speed, location, and friendliness) were significantly related to college students' overall satisfaction.

• The Journal of Industrial Distribution & Business
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• v.9 no.2
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.99-114
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• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• Journal of the Korean Home Economics Association
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• v.46 no.5
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.