• 한국조리학회지
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• 제10권4호
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• 한국산학기술학회논문지
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• 제17권7호
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• pp.481-491
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• 2016

본 연구는 고객들에게 매력적인 관심을 끌 수 있는 고객 재방문의 요소를 알아보고 성공할 수 있는 음식점 콘셉트와 스토리텔링에 의한 고객의 재방문에 관한 연구에 대해 알아보고자 한다. 음식점 콘셉트나 광고, 음식점 인테리어도 이제는 음식점의 메뉴/서비스의 특징이나 다른 음식점과의 비교우위를 강조하던 전략에서 벗어나 이야기를 들려주는 방식으로 표현 콘셉트를 변화해야 할 것이다. 논문의 연구결과를 살펴보면, 멤버십 카드나 레스토랑을 이용하는 편리성과 같은 금전적 또는 비금전적 '전환비용'이 일시적 고객만족의 실패로 인한 레스토랑 고객들의 부정적 감정이나 낮은 만족수준을 보완해주고 레스토랑을 재방문하도록 만드는 효과가 있다고 한다. 따라서 이러한 전환비용이 고객유지에 미치는 영향을 충분히 고려한다면 효과적인 수단으로 사용할 수 있을 것이다. 레스토랑과 같은 고급 음식점에서는 음식의 맛, 고객 서비스, 음식점 분위기 등의 수준향상을 통해 방문고객의 긍정적 소비감정을 느끼게 되면 고객만족과 재방문 의도를 강화시키는 것이며, 점포 콘셉트, 물리적 환경과 같은 경험적 요소, 조명을 이용한 시각적 식감의 수준향상을 꾀하는 것도 중요하다. 또한, 긍정적 소비감정을 유발하려면 점포 콘셉트, 물리적 환경, 경험적 요소를 활용한다. 즉, 멤버십 카드, 마일리지 포인트, 고객과의 친분 등 다양한 금전적, 비금전적 마케팅 수단을 평상시 제공한다면 고객의 재방문에 긍정적인 영향을 미칠 것이다.

• 식품보건융합연구
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• 제9권1호
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• pp.11-18
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• 2023

This study aims to examine the relationship between customer satisfaction and revisit intention according to the selected attributes of dessert cafes in Korea. Additionally, we would like to provide useful data to maintain a continuous competitive advantage by comprehensively reviewing the effective operation of dessert cafes and strategic plans and methods to identify customer needs in the rapidly spreading competitive environment of the domestic dessert restaurant industry in Korea. A qualitative analysis method was applied through a literature review on satisfaction and revisit according to the selected attributes of dessert cafes, and data using theoretical backgrounds obtained through web searches and existing cases. As a result, dessert quality and convenience showed inconsistent results, and coffee quality was found to have a statistically significant positive (+) effect in various data. Moreover, various attributes such as service, image, price, diversity, and service had a significantly positive (+) effect, and satisfaction with dessert cafes also had a significantly positive (+) effect on revisit intention. In conclusion, dessert cafe managers should develop various desires that reflect consumers' tastes and are competitive so that customers can revisit dessert cafes, which requires more in-depth analysis by obtaining a more systematic sample group in the future.

• 한국조리학회지
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• 제22권8호
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• pp.53-66
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• 2016

고객들이 지각하는 메뉴선택 속성에 대한 고객만족과 재방문의도 간의 영향 관계 분석을 통하여 현재 소비자층의 특성에 맞는 메뉴의 구성 및 마케팅 전략을 수립하는데 필요한 IMC 활동정보를 제공하고자 하는 연구 결과는 다음과 같다. 이태리 레스토랑의 메뉴선택 속성이 고객만족에서는 제품 품질, 메뉴구성, 물리적 제공은 고객만족에 유의한 영향을 미치는 것으로 나타났다. 이태리 레스토랑의 메뉴선택 속성이 재방문의도에서는 제품 품질과 메뉴구성은 영향을 미치는 것으로 나타났으며, 물리적 제공은 영향을 미치지 않는 것으로 나타났다. 이태리 레스토랑의 IMC 활동은 고객만족에서는 광고, 홍보는 유의적인 영향을 미치고 있는 것으로 나타났고, 인적 판매는 영향을 미치지 않은 것으로 나타났다. 이태리 레스토랑의 IMC 활동은 재방문의도에서는 광고, 홍보는 유의한 영향을 미치는 것으로 나타났고, 인적 판매에는 영향을 미치지 않은 것으로 나타났다. 이태리 레스토랑의 고객만족은 재방문의도에 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제15권1호
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• pp.16-29
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• 2009

최근 패밀리 레스토랑은 서로 간에 경쟁뿐만 아니라 신규 외식업체의 등장으로 인하여 레스토랑의 경쟁 우위 전략 일환으로 메뉴 품질 향상이 절실히 요구되고 있다. 메뉴의 질적 향상은 고객과 레스토랑 경영에 있어서 매우 중요함에도 불구하고 기존의 틀을 벗어나지 못하고 독창성이 결여된 메뉴를 사용하기 때문에 많은 문제점을 가지고 있는 실정이다. 따라서 본 연구는 서울과 광주 지역에 소재하고 있는 패밀리 레스토랑인 O, T, V, B, M을 선정하여 총 199부의 설문지를 통계처리하여 메뉴 품질이 고객 만족과 신뢰, 재방문 의도에 미치는 영향 관계를 규명하였다. 첫째, 메뉴 품질은 고객 만족에 유의한 영향을 부분적으로 미치는 것으로 나타났다. 둘째, 메뉴 품질은 고객 신뢰에 유의한 영향을 부분적으로 미치는 것으로 나타났다. 셋째, 고객 만족은 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 넷째, 고객 신뢰는 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 고객들이 지각하는 패밀리 레스토랑 메뉴 품질 이미지가 고객 만족, 신뢰, 재방문 의도에 긍정적으로 작용할 수밖에 없으므로, 향후 패밀리 레스토랑 기업들이 치열한 경쟁에서 살아남기 위해서는 차별화된 메뉴 품질 향상이 요구된다는 점에서 중요한 의의를 줄 수 있을 것이다.

• 한국조리학회지
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• 제23권3호
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• pp.216-226
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• 2017

This study was conducted to examine the relationships among various visible clues and non-visible clues as perceived by franchise family restaurant consumers. Using online survey tool in South Korea, total 450 survey was distributed and 400 participants were used for further statistical analysing with SPSS 23.0 and AMOS 20.0. Twelve items were categorized into four visible factors (food, interior, exterior, employee). The result shows that food and employee have positive effects on brand reputation and distinctiveness, and the interior and employee were critical antecedents for brand distinctiveness. In addition, the brand reputation and brand distinctiveness have positive influence on experiential value as well as revisit intention. Although there were many studies which demonstrated the relationships among various quality clues and other outcome variables, such as brand image, loyalty, little research explained the relationships among visible elements of franchise family restaurants, brand reputation, brand distinctiveness, and revisit intention. The present study will provide theoretical and practical implications for both academia and the franchise family restaurant industry. (what is the meaning of the red part?)

• 대한영양사협회학술지
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• 제25권3호
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• pp.165-177
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• 2019

This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention and revisit intention were identified. In addition, the difference in the nutrition information transparency and information quality was analyzed according to the health consciousness of the customers. The study employed a self-administered survey that was distributed both online and offline from November 8~22, 2018. The sample of the study was customers who had experienced ordering from the kiosk in a fast food restaurant in the six months prior to taking the survey. A total of 250 (98.0%) respondents completed the survey, which was used for data analysis. As a result, there was a significant relation between transparency and nutrition information quality (P<0.001). The higher the visibility and inferability of the nutrition information, the better the nutrition information quality. Nutrition information quality has a significant impact on the levels of customer satisfaction and revisit intention (P<0.001). For the differences in the transparency and nutrition information quality by health consciousness of customers, the results indicated that groups with high health consciousness (3.74 or higher) perceived a higher transparency and nutritional information quality than those with a lower health consciousness. These findings can form the basis of a strategy in developing nutrition information of ordering kiosks in restaurants. In addition, it can be applied to academia and industry.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• 한국조리학회지
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• 제19권3호
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• pp.18-32
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• 2013

This study attempts to 1) identify the dimensions of perceived value in the restaurant industry and 2) assess the effects of these dimensions on overall customer satisfaction and behavioral intent. With a total of 272 samples obtained from empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data:${\chi}^2$ 140.087(df 80), CMIN/df 1.751, RMR .060, GFI .937, AGFI .906, NFI .962, CFI .983, RMSEA .053. As a result of confirmatorical analysis, the quality value, emotional value and economical value were quantified as perceived value in fastfood restaurants. These factors were indicated to have influence on customer satisfaction and re-visit intention. Limitations and future research were also discussed.

• 한국식생활문화학회지
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• 제25권6호
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• pp.746-754
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• 2010

Rural tourism is primarily a domestic tourism activity with visitors traveling to non-urban areas. The development of local and regionally denominate food is a way to distinguish agricultural production and to promote rural tourism. Therefore, this study addressed how utilizing regional agricultural products results in increasing the intention of tourists to revisit an area. The purposes of this study were 1) to identify the image and motives for visiting Yesan, 2) to determine the importance of purchasing intention and the regional menu produced from local agricultural/special products, and 3) to identify the impact of purchasing local agricultural/special products and regional menus on the intention to revisit. A total of 202 usable questionnaires were collected at Ducksan Hotsprings and Suduck Temple in Yean area, which are known tourist attractions. The major findings obtained were as follows: First, Yesan was considered a relaxing place ($3.46{\pm}1.09$), which was the highest ranked image score for a tourist attraction. Second, the highest ranked motive for visiting Yesan was to rest ($3.77{\pm}1.18$). According to these findings, Yesan is a relaxing place, as it is a rural area with no known defined attractions. Third, most tourists (78.7%) recognized the apple as a local agricultural/special product. The intentions to purchase local agricultural/special products and the need for regional dishes in the local restaurant was higher than average. Tourists showed interests ($3.88{\pm}1.16$) in eating regional dishes made with local agricultural/special products at the restaurants. Fourth, a significant impact of purchasing local agricultural/special products and the regional menu was observed on the intention to revisit (p<0.000). The results indicate that it is very important to develop proper regional menus that concur with images of the location and the regional farming products.