패밀리레스토랑 선택결정요인에 관한 우선순위 연구

• 영문명: A Study on the Priority of Selection Determinants of Family Restaurant
• 발행기관: 한국외식경영학회
• 저자명: 이형석(Lee Hyung Seok)
• 간행물 정보: 『외식경영연구』9권 2호, 7~26쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.06.30

영문 초록

This study analyzed the priority of evaluation attributes or selection determinants considered as the consumers select the family restaurant using Analytic Hierarchy Process developed by Saaty. The results of analysis revealed that the product factor in the first stage was the most important factor and in the second stage, an atmosphere in place factor, an affiliated card in promotion factor, a taste in product and a kind attitude in employee factor were the most important factors respectively. Except for price factor has no any factors in the second stage, taste of the rest factors in the second stage proved to be the most important determinants. Also, a few of selection determinants was revealed to have a statistically significant difference in gender and age.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구모형의 설계 및 분석

Ⅳ. 결론

참고문헌

키워드

Analytic hierarchy process Family restaurant Attribute priority