레스토랑과 메뉴의 선택 요인에 관한 연구

• 영문명: A Study on the Selection Factors of Restaurant and Food Menu: Focused on Public Italian Restaurants
• 발행기관: 한국외식경영학회
• 저자명: 남외자(Nam Woi Ja) 박헌진(Park Hun Jin) 정진우(Jung Jin Woo)
• 간행물 정보: 『외식경영연구』10권 2호, 203~220쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.06.30

영문 초록

This paper analyzes the selection factors of the comsumer's public Italian restaurant and food menu. The analysis results show three selection factors of general public italian restaurant such as Publicity, Mood, and Service. Factors of food menu selection are shown to be Substance, Diversity, Value, Nutrition, and Menu book. Based on these selection factors of restaurant and food menu, rank analysis with paired sample t-test and one-way ANOVA by population characteristics of sample are performed. Substance of food in menu selection and Service in restaurant selection seem to be most important. Between male and female, there is no difference in menu selection, but difference in restaurant selection. In substance and diversity of food, there are difference of menu selection by age, education, vocation, and family characteristics of sample. By income, there is difference in substance, diversity, and menu book factors. For restaurant selection, there are difference in publicity and service factors by age, education, vocation, and income. By family characteristics, differences are shown in publicity and mood factors.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계 및 분석방법

Ⅳ. 분석결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Italian restaurant Restaurant selection Food menu selection