특급호텔 뷔페레스토랑 이용목적에 따른 고객선택성향에 관한 연구

• 영문명: A Research about inclination of customer's choice followed by usage purpose of deluxe hotel's buffet restaurant
• 발행기관: 한국외식경영학회
• 저자명: 서정모(Seo Jung Mo) 유창근(Yoo Chang Keun) 임재문(Lim Jae Moon)
• 간행물 정보: 『외식경영연구』11권 4호, 73~91쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

The purpose of this article is to find out the reasons for visiting deluxe hotel's buffet restaurants and how these attributes affect on customer's choices. The results indicated that a majority of respondents were students or worked as sales workers or technicians. Menus and food factors were indicated as the primary factors in the selection attributes for hotel buffet restaurants. Second, participants with a purpose of family gathering were mostly between the ages of 30 to 49, and who were married and had high educational levels; this group preferred Korean-style food, with a restaurant's excellent facilities and event factors as the main factors in their selection attributes of these hotel buffet restaurants. Third, respondents with a purpose of meetings and businesses were mostly men that have white collar jobs. They considered customer service and price factor as their main selection attributes for choosing a hotel buffet restaurant. Lastly, those with a purpose of having social gathering were females who preferred other dishes besides Korean-style food, and considered a restaurant's environmental factors to be more important than simply just customer service, price, facilities, and event factors.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 실증분석

Ⅳ. 요약 및 시사점

참고문헌

키워드

Hotel's Buffet Restaurant Choice Attribute MNL(Multinomial logit)