産業體 給食利用者의 서비스品質 評價

• 영문명: The Customer's Evaluation on Service Quality of Industry Foodservice
• 발행기관: 청운대학교 관광산업연구소
• 저자명: 兪賢穆(Yoo, Hyun-Mok) 李麗貞(Lee, Ryeo-Jung) 金昞龍(Kim, Byeong-Yong)
• 간행물 정보: 『관광산업연구』관광산업연구 제4권 제2호, 39~56쪽, 전체 18쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

We have decided that a evaluation on a person who is currently provided with group meal service is needed before anything else in order to provide good quality group meal service. So our study attempted to evaluate how service quality(interacting quality, food quality, result and physical environment quality) of group meals is differently perceived by individual characteristics and jobs. In addition, the present study examined how service quality affects each other. Our study focused on individuals who use group meals service in Seoul and Gyeongin, Gyeongbuk, and Chungbuk areas. Results showed that there were meaningful differences in evaluating the group meal service regarding individual characteristics such as sex, income and education level. Moreover, according to job and job position, there were meaningful differences in service quality evaluation. Finally, the interacting quality has shown a positive influence relations in food quality and result and physical environment quality.

목차

Ⅰ. 서 론

Ⅱ. 이론적 고찰

Ⅲ. 연구 방법

Ⅳ. 분석결과

Ⅴ. 결 론

키워드

산업체 급식 이용자 서비스품질 평가 Group Meal Service User Service Quality Evaluation