음식 소비 관련 서비스 질, 지각된 가치, 만족, 향후 행동 의도 간 관계에 관한 연구

• 영문명: The Relationship Among Food Consumption-Related Service Quality, Perceived Value, Satisfaction, and Behavioral Intentions: Chicken Spare Rib and Mak Guksu of Cheonchun
• 발행기관: 한국관광학회
• 저자명: 이봉구 정우철 안범용
• 간행물 정보: 『관광학연구』제30권 제5호, 257~276쪽, 전체 20쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2006.10.31

영문 초록

The purpose of the study was to investigate the relationship among food consumption- related service quality dimensions, perceived value, satisfaction, and future behavioral intentions. To support the study, an on-site survey conducted on tourists who indicated that consumption of two most popular cuisine of Chuncheon City, Gangwon Do: Chicken Spare Rib and Mak Guksu, which are the major eatery attraction in the city. The results revealed that not all food consumption-related service quality dimensions influenced perceived value and satisfaction. Perceived value influenced satisfaction positively. Finally both perceived value and satisfaction influenced tourists’ future behavioral intentions positively. Theoretical and practical implications were discussed based on these results.

목차

I. 서론

II. 문헌 연구

III. 연구 방법

IV. 분석결과

V. 요약 및 시사점

키워드

음식소비 관련 서비스 질 지각된 가치 향후 행동 의도 만족 Food consumption-related service quality Perceived values Future behavioral intention Satisfaction