출장연회(Outside Catering)의 인지도 요인이 구전의도에 미치는 영향

• 영문명: Effects of Recognitive Factors on Word-of-Mouth of Outside Catering Service
• 발행기관: 한국외식경영학회
• 저자명: 김기영(Kim Ki Young) 백종온(Baek Jong On)
• 간행물 정보: 『외식경영연구』10권 4호, 113~132쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.12.31

영문 초록

The purpose of this research was to inspect the influence which the recognition factor of outside catering has on the information by word-of-mouth and the intention of repurchasing, and verify the difference according to demographical distinction by surveying the recognition factor of outside catering with customers who have experienced outside catering of the food service companies. We distributed 300 copies of questionnaires to people in Seoul who experienced outside catering of food service companies(Gangnam, Gangbuk), we collected 275 copies and analyzed by actual proof analysis. The analysis of data has done of frequency analysis, factor analysis, correlation, T-test, ANOVA, Multiple Regression Analysis by using SPSS(v.12.0), and the factors sampled from factor analysis were named as additional factor, product factor, service factor and information factor. As a result of that, it was verified that customers who use outside catering attach importance to the product factor when they inform by word-of-mouth, but they are more affected by additional and service factors when they repurchase it. Therefore, we should hold on to the attitude of doing best for the customer's satisfaction with various products that meet the present and future customer's demands, employees' voluntary and kind services and fast response to service problems. Based on this result, if food service companies satisfy customers' necessity and demands who use outside catering of the food service companies, it is considered that the outside catering of the food service companies will create more efficient high earnings.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Outside catering service Recognition factors Word-of-mouth