호텔 레스토랑 운영요인이 충성도에 미치는 영향

• 영문명: Operational Factors of Hotel Restaurant Influencing Loyalty: Focused on the Moderating Effects of Subjective Well-being
• 발행기관: 관광경영학회
• 저자명: 조윤희 이희찬
• 간행물 정보: 『관광경영연구』제20권 제3호, 247~267쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2016.05.31

영문 초록

This study is to investigate the influence of operational factors(menu, employee, physical environment, service process) and loyalty in hotel restaurant. This study is to examine the moderating role of subjective well-being between operational factors and loyalty. As a result, operational factors significantly influenced loyalty. Subjective well-being plays the moderating role between operational factors and loyalty. Positive affect had a positive(+) effect through an interactive effect with the factor of physical environment. Negative affect had a negative(-) effect through an interactive effect with the factor of the menu. In addition, it was found that negative affect had a negative(-) effect through an interactive effect with the factor of employee. In the meantime, it was found that negative affect had a positive(+) effect through an interactive effect with the factor of service process. Positive affect had a negative(-) effect through an interactive effect with the factor of the menu.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

키워드

Hotel F&B Operational Factor Subjective well-being Loyalty