외식기업의 혼잡지각과 고객행동 간의 모형에 관한 연구

• 영문명: A Study on the Model Between the Crowding and Customer Behavior in Food Service Industry
• 발행기관: 한국외식경영학회
• 저자명: 양태석(Yang Tai Seok) 박인수(Park Inn Soo) 이보연(Lee Bo Yeon)
• 간행물 정보: 『외식경영연구』11권 1호, 101~122쪽, 전체 22쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

This Study conducted the path analysis by using the AMOS(Analysis of Moment Structure) in order to present the structural model that examines the crowding and the factors that affect the crowding and how the crowding influences the customer behavior, on the basis of the preceding studies that researched the customers of domestic food service industry to investigate the crowding in tour attractions or shopping malls before. The findings of this study indicated that the crowding was affected by the psychological variables, environment of restaurant, and the use density, whereas the individual characteristics of restaurant customers did not affect the crowding. This crowing was found to influence the customer behavior and satisfaction that comes from the crowding through the process of negative emotional reaction. The crowding was also found to have effect on the customer behavior. The study on the crowding in the food service industry may be significant very much in consideration that the crowding in restaurants displayed a different pattern from the negative aspect of it in other tour attractions or shopping malls.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 조사설계 및 분석방법

Ⅲ. 실증분석 및 결과

Ⅳ. 결론

참고문헌

키워드

Crowding Customer behavior Emotional reaction Satisfaction