해양관광 외식서비스의 서비스품질이 지각된 서비스 가치와 고객만족도 및 재방문의도에 미치는 영향

• 영문명: The Effect of Marine Tourism Food Service Quality on Perceived Service Value, Customer Satisfaction and Revisit Intention
• 발행기관: 한국해양관광학회
• 저자명: 강경재(Paul Kang) 이윤섭(Lee Yoon Sub)
• 간행물 정보: 『해양관광연구』제10권 제1호, 35~53쪽, 전체 19쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2017.06.30

영문 초록

The purpose of this study is to investigate relationships of service quality, perceived service value, customer satisfaction, revisit intention. This study conducted a sample of 249 visiting consumers of food services industry around the marine tourism. The SPSS/Win version 21 was used to analyse collected data. The results of the practical analysis can be summarized as follows. First, The results demonstrated that service quality had positive(+) effects on perceived value. The second finding is that service quality positively(+) influenced customer satisfaction and revisit intentions. The third finding is that perceived value significantly affected customer satisfaction and revisit intention. This study results expected findings help build detailed strategies for marketing activation and improvement of the marine tourism quality and customer services.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 연구

Ⅲ. 연구방법

Ⅳ. 분석결과

Ⅴ. 결론 및 제언

참고문헌

키워드

해양관광외식서비스 서비스품질 서비스가치 고객만족도 재방문의도 Marine Tourism Food Service Service Quality Service Value Customer Satisfaction Revisit Intention