외식산업의 물리적 환경이 지각된 서비스 제품 품질과 행동의도에 미치는 영향

• 영문명: The Effects of Physical Environment, Product and Service Quality on Behavioral Intentions in the Food Service Industry
• 발행기관: 한국외식경영학회
• 저자명: 이흥연(Heung Youn Lee) 안성식(Sung Sik Ahn) 현경석(Kyung Suk Hyun)
• 간행물 정보: 『외식경영연구』13권 4호, 217~245쪽, 전체 29쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2010.10.30

영문 초록

This study aimed to identify the influences that the ambient environment, design environment and social environment have on the perceived product quality; this being the food and service. In turn, this study confirmed how both of the above influenced behavioral intentions. As a result; The ambient environment, design environment and the social environment, that is, each dimension of the physical environment had a significant effect on the perceived product quality, this being the food and service. Both of which in turn had a significant effect on the behavioral intentions. However, the food quality rather than the service quality appeared to have a more significant on the behavioral intentions. As for the difference in the effect of the physical environment on the perceived quality according to the restaurant type, the results showed that the design environment among the physical environment had more of an effect on the perceived quality in family restaurants, while the social environment had more of an effect the perceived in fast food restaurant.

키워드

Physical Environment Product Quality Service Quality Behavioral Intentions