패밀리레스토랑 직원의 감정노동과 고객의 감정반응 및 애호도와의 관계 연구

• 영문명: Relation between the Emotional Labor of Service Employees in Family Restaurants and Their Customers’ Emotional Responses and Loyalty: Moderating Effect of Arousal
• 발행기관: 한국관광학회
• 저자명: 박희진 최규환
• 간행물 정보: 『관광학연구』제33권 제4호, 315~335쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

Within the market environment where one should cope with difficulties in competition and differentiation, they should establish the emotional labor strategy with which they can create a strong and continuous relationship with their customers and thereby satisfy them, with a positive attitude. Therefore, this paper is to examine how the customers of western-style restaurants characterized by the employees’ frequent contact with the customers, perceive the employees’ emotional labor, and what emotional responses the customers display during the contact, and also how these emotional responses affect the customers’ satisfaction and loyalty. In order to verify a proposed model in this study, the SPSS program was used for statistical analysis, factor analysis, regression analysis.

목차

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구설계 및 조사방법

Ⅳ. 분석 결과 및 고찰

Ⅴ. 결론

참고문헌

키워드

감정노동 감정반응 만족 애호도 환기 Emotional labor Emotional responses Satisfaction Loyalty Arousal