서비스 품질차원의 포지셔닝 전략에 관한 연구

• 영문명: The research regarding e positioning strategy of Service quality dimension
• 발행기관: 한국외식경영학회
• 저자명: 박경연(Park Kyung Yeon) 김형준(Kim Hyung Joon)
• 간행물 정보: 『외식경영연구』5권 3호, 143~160쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The expectation level and perception level of service quality of the restaurant which is presented from the research which it sees cause an effect customer satisfactorily and re-visit intention. Specially it is visible the place role where the case shedding of blood characteristic, water solubility and the quick characteristic VIP of expectation quality raise the satisfactory degree of the customer with the fact that it does. The service quality level which is perceived is visible with the fact that the customer intention and water solubility cause an effect customer satisfactorily. Re-purchase intention the expectation service quality VIP whole causes an effect. It appeared with the fact that the goods characteristic and water solubility of the service quality VIP who is perceived cause an effect in re-purchase. Improvement of expectation service quality as perception service quality level of the customer there is a possibility becoming the strategy means which is important.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 서비스품질의 측정방법

Ⅲ. 조사설계 및 분석결과

Ⅳ. 시사점 및 결론

참고문헌

키워드

서비스 품질 만족도 재구매 포지셔닝