외식 서비스품질 측정도구

• 영문명: A Measure of Service Quality in Foodservice Setting: An Extension and Remeasurement
• 발행기관: 한국관광학회
• 저자명: 兪廷林 權賢修 金榮國
• 간행물 정보: 『관광학연구』제32권 제5호, 121~141쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

The objective of this study is to extend the important contributions of Brady & Cronin(2001) to the foodservice setting by developing the foodservice quality measurement. Brady & Cronin(2001) developed a conceptual model of outcome quality, interaction quality, and physical environment quality in service quality measurement. The instrument developed for this study consists of four dimensions and each definition was as follow; ‘food’ includes taste, quality menu and meal made out of qualified ingredients; ‘safety’ includes food safety, facility safety and service delivery safety; ‘interaction quality’ was the ability of staffs and systems for performing services well; ‘environment quality’ was clean physical facilities, equipments and appearance of staffs and ‘healthy and nutrition’.

목차

I. 서론

II. 이론적 배경

III. 연구방법

IV. 분석 결과

V. 결론 및 시사점

참고문헌

키워드

외식 서비스품질 내용분석 측정도구 Foodservice quality Content analysis Measurement tool