퓨전한식메뉴의 선호도 및 만족도 요인에 관한 연구

• 영문명: A Study on Factors for the Preference and Satisfaction of the Korean Fusion Menu
• 발행기관: 한국관광학회
• 저자명: 강혜정
• 간행물 정보: 『관광학연구』제37권 제2호, 299~323쪽, 전체 25쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2013.03.31

영문 초록

This study is aimed to analyze the preference, satisfaction, and perception of Korean fusion menu in order to establish an academic framework for the development f traditional Korean food and to develop the marketing strategies for Korean fusion menu. Data was collected from 208 customers in Korean fusion restaurant in Seoul during the month of June 2011. The study revealed that preferences for the Korean fusion menu affect satisfaction. And menu factors such as sanitation, health, quality, composition and selection affect the satisfaction. Also the level of satisfaction followed by quality, menu composition, menu selection, health of menu, and menu sanitation. Results of this study showed that taste of food, temperature of food, flavor and color of food, size of food, texture of food had significant effect on the level of satisfaction. In spite of many research limitations, this study suggested to establish research paradigm for the traditional Korean food in terms of ontology, epistemology and methodology.

목차

I. 서론

II. 이론적 배경

III. 연구방법

IV. 분석 결과

V. 결론

참고문헌

키워드

선호도 만족도 퓨전한식메뉴 품질요인 Preference Satisfaction Korean fusion menu Quality factors