제주방문 중국관광객의 음식서비스 품질 인식

• 영문명: A study on food service quality perception of Chinese tourists to Jeju island
• 발행기관: 한국관광학회
• 저자명: 李永蘭 陸雲 趙文秀
• 간행물 정보: 『관광학연구』제35권 제4호, 171~188쪽, 전체 18쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2011.05.31

영문 초록

This study was aimed to analyze the preception of importance and performance of the food service quality among Chinese tourists to Jeju island and to discuss the ways of improving the food service quality. To accomplish this purpose, first, a critical review of literatures related to Chinese food culture and food service quality was conducted. Then, data were conveniently collected from 344 Chinese travelers in the Jeju International Airport from December 2010 to January 2011. Results of IPA analysis showed that 7 items were distributed on the keep up the good work quadrant(Ⅰ). Those were 'cleanness of restaurant', 'kindness of employee', 'healthy food', ' freshness of materials', 'good for diet', 'congestion of restaurant' and 'comfortable seat'. In the concentrate here quadrant(Ⅱ), 'Chinese menu explanation', 'variety of menu', 'communication with employees', 'taste of food', 'serving hot water or tea', 'authenticity of food' were distributed. This study concludes with managerial implication and suggestion to maximize Chinese tourists satisfaction on food service.

목차

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구방법

Ⅳ. 분석결과

Ⅴ. 결론 및 시사점

참고문헌

키워드

중국관광객 음식서비스 품질 중요도-만족도 Chinese tourist Food service quality IPA: Importance-performance analysis