서비스 선택속성이 외식업체 유형선택행동에 미치는 영향 연구

• 영문명: Service Choice Attributes as Determinants in Choosing Different Types of Restaurants
• 발행기관: 한국외식경영학회
• 저자명: 문혜선(Moon Hye Sun) 이희찬(Lee Hee Chan)
• 간행물 정보: 『외식경영연구』8권 3호, 201~220쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.12.31

영문 초록

The purpose of this research is to determine customer restaurant preferences. Our findings will be useful in creating competitive advantage by improving service quality. We began our study by categorizing different types of restaurant service. Through preliminary research and with the aid of restaurant reviews, we assessed each of the restaurants in our test group against this classification system. We developed a cause and effect structural model to aid in our understanding of the various dimensions of restaurant service quality preferred by our respondents as well as the general population. In addition, using a multinomial logic model(which can be applied in cases where dependency variables are over three categories), we found certain primary factors that affect customer restaurant selections. Concerning 'service quality', results show that 'family restaurants' have a positive association whereas Korean restaurants have a negative association. Concerning 'convenience', only fast food restaurants prompted a negative association. The limitation of this research and future research on the subject is the 'service quality evaluation rule', used for quality evaluation character with refined base service choosing character.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 자료 및 연구모형

Ⅳ. 추정결과

Ⅴ. 결론 및 시사점

참고문헌

키워드

Service choice attributions MNL model Determinants of choosing the types of restaurants