레스토랑 와인 서비스품질이 서비스가치와 고객만족에 미치는 영향

• 영문명: A Study on Effect of Wine Service Quality on Service Value and Customer Satisfaction in Restaurants
• 발행기관: 한국외식경영학회
• 저자명: 고재윤(Ko Jae Youn) 박종우(Park Jong Woo) 조민(Jo Min)
• 간행물 정보: 『외식경영연구』11권 1호, 223~246쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

Previous studies have shown that service quality has affected customer satisfaction and sales in foodservice industry. In this regard, the need to study in wine industry has been posed; what causes affects customer satisfaction, sales and how they can be applied to the management efficiency of hotel restaurant and companies offering wine service with long-run and stable wine service quality and value. This study attempts to analyze the effects of wine service quality affecting service value and customer satisfaction in order to strengthen the competitiveness of companies, food service industry and enable them to make more profits. The result of the study are as follows: Firstly, wine service quality was positively affected wine service value. Secondly, economic, aesthetical, social dimension among the wine service value factors had a statistically significant impact on the customer satisfaction. Finally, sommelier professionality was the most influential factor in terms of the wine service quality factor, followed by the ability to promote wine, the level of wine market and contribution to choose wine in descending order respectively.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 조사 설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Wine service quality Wine service value Customer satisfaction