외식동기와 일본음식점 선택속성과의 관계

• 영문명: A Study of the Motivation for Eating Out & Selection Attributes
• 발행기관: 한국외식경영학회
• 저자명: 윤태환(Yoon Tae Hwan)
• 간행물 정보: 『외식경영연구』8권 3호, 47~66쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.12.31

영문 초록

As the food-service industry of Korea approaches saturation, customer behavior has become more unpredictable. It's important for owners and managers to understand this reality and to design their marketing strategies accordingly. The purpose of this study was to: 1) investigate the behavior, the characteristics and the motivations for eating out, of patrons of a Japanese chain restaurant; and, 2) determine the correlations, if any, between the selection attributes of customers and their motivations for eating out. Frequency analysis, reliability analysis, factor analysis, one-way ANOVA, and canonical correlation analysis were used to study the data. Of 300 questionnaires distributed, 254 were answered and returned. Four factors were identified for eating out while 6 factors were identified as selection attributes. There were significant correlations between certain factors motivating diners to eat out and the selection attributes. As a result of this research, we were able to acquire a detailed understanding of the motives for eating out, and the selection attributes of customers of a Japanese chain restaurant.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 조사설계

Ⅳ. 결과분석

Ⅴ. 결론

참고문헌

키워드

Motivation of eating out Selection attributes Japanese chain restaurant