연구논문(硏究論文) : 레스토랑의 식공간 연출이 고객만족에 미치는 영향

• 발행기관: 한국외식경영학회
• 저자명: 최웅( Woong Choi ) 정봉구( Bong Gu Jeong ) 우성근 ( Sung Keun Woo )
• 간행물 정보: 『외식경영연구』14권 1호, 67~86쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2011.02.28

영문 초록

In this study, an empirical analysis was made for the purpose of catching customer satisfaction and loyalty by the dining space creation, which consumers recognize. The SPSS Ver. 14.0 and AMOS Ver. 5.0 were used to make a frequency analysis, factor analysis, path analysis and hierarchical regression analysis. The results of analysis were as follows. First, a descriptive analysis of dining space creation-26 measurement items showed that the mean of cleanness and atmosphere factors is high, while that of the menu, table composition and tableware`s beauty factors is relatively low. Second, a hypothesis testing on a casual relationship between the cleanness, harmony, convenience, aesthetics and comfortableness of dining space creation, and the customer satisfaction and loyalty showed that the cleanness, convenience, aesthetics and comfortableness among sub-factors of dining space creation have a significant positive effect on the customer satisfaction.

목차

I. 서 론

II. 이론적 배경

III. 연구 설계

IV. 실증분석

V. 결론 및 제언

키워드

Restaurant Dining space design Customer satisfaction