약선음식의 지각된 가치가 고객만족 및 충성도에 미치는 영향

• 영문명: The Effects of Perceived Value on Satisfaction and Loyalty in Yaksun cuisine
• 발행기관: 한국외식경영학회
• 저자명: 최웅(Choi Woong) 박희자(Park Hee Ja) 박인수(Park In Soo)
• 간행물 정보: 『외식경영연구』12권 3호, 149~169쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2009.06.30

영문 초록

The purpose of this study is to investigate the relationships between perceived value of Yaksun cuisine on satisfaction and loyalty. Three hundred fifteen respondents, with a 78.8% response rate from a convenient sample of 400 Yaksun restaurant visitors from Seoul City, were utilized to study their Yaksun cuisine purchase behavior. AMOS (5.0 version) and SPSS (12.0 version) were employed to analyze the unidimensionality of research concepts and reliability test and confirmatory factor analysis were performed. Both canonical correlation analysis and hierarchical regressional analyses were employed to verify hypotheses. The findings and implications can be summarized as follows: First, exploratory factor analysis identified three underlying dimensions of perceived value of Yaksun cuisine; functional, emotional & economic, and situational. Second, all three factors of perceived value; functional, emotional & economical, and situation were significantly correlated with all those dependent variables; general satisfaction, satisfaction comparing to price, words-of-mouth, and repurchase intention.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Yaksun Cuisine Perceived Value Satisfaction Loyalty