주5일 근무제에 따른 호텔 레스토랑 이용행태와 선택속성의 변화에 관한 연구

• 영문명: Consumer Attitudes and Choices made in Hotel Restaurants over a Five-day Workweek: Focused on Domestic Consumers at a Hotel Buffet Restaurant in Seoul
• 발행기관: 한국외식경영학회
• 저자명: 최승용(Choi Seung Yong)
• 간행물 정보: 『외식경영연구』8권 3호, 27~45쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.12.31

영문 초록

The purpose of this study is to survey and analyze hotel restaurant consumers' attitudes and choices over a five-day workweek. To achieve this aim, an empirical analysis was conducted along with a survey. Hotel buffet restaurants are a good subject for analysis because they are so often patronized by families. The results imply that consumer attitudes are affected by dining costs, frequency of visits, and the time and dates of the visits. Attitudes also changed depending on who recommended the restaurant to the customer, as well as the closing time of the restaurant. Over the course of a five-day workweek, consumer attitudes and choices varied significantly depending on the quality and nutritional value of the food, the restaurant's ambiance, price, and the physical aspects of the location. Variables showing only slight fluctuations over a five-day workweek included: the quantity of the food, its taste, its color, the quality of the service, menu variety, staff uniforms, sanitation, and the size of the restaurant.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 주5일 근무제와 호렐 레스토랑의 이용행태 및 선택속성에 관한 이론적 배경

Ⅲ. 연구의 조사 설계

Ⅳ. 결과분석

Ⅴ. 결론

참고문헌

키워드

Five-day workweek Consumer attitudes Consumer choice attributes