한식당 서비스품질 결정요인에 관한 연구

• 영문명: The Study of Service Quality Perception Determinants on Korean Restaurants: Focus on Gyeongj
• 발행기관: 한국외식경영학회
• 저자명: 전병길(Chun Byung Gil) 최수근(Choi Soo Keun)
• 간행물 정보: 『외식경영연구』5권 3호, 127~142쪽, 전체 15쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

This study has suggested overall determinants on service quality perceptions of korean restaurants. In addition, the differences of previous study was that service quality perception determinants were compared on residences and non-residences in tour destination. 250 restaurant visitors were sampled from the 15 representative Korean restaurant in gyeongju. The data of 231 samples were used to analyze the results of this study. Through exploratory factor analysis and item analyses, 4 factors of the scale was identified : personal service, product cleanliness and lay-out functionality, aesthetics of design. Moreover, patterns of service quality perception determinants were not same on residences and non-residences, in which cleanliness and lay-out functionality dimension had 4% R^2 value on overall service quality perceptions only in non-residence group. In conclusion and discussion, the authors suggested the implications, limitations, and future research direction with relation of this study.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구가설 설정 및 연구설계

Ⅳ. 연구방법 및 실증연구

Ⅴ. 논의 및 결론

참고문헌

키워드

물리적 환경 품질 상호작용 품질 결과품질 지각서비스 품질