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• 영문명: A Study of How Chosen Attributes of Bulgogi Restaurants Affect on Customer Satisfaction and Word of Mouth Intention
• 발행기관: 관광경영학회
• 저자명: 김현동
• 간행물 정보: 『관광경영연구』제24권 제2호, 193~209쪽, 전체 17쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2020.03.31

영문 초록

This study aims at investigating how chosen attributes of bulgogi restaurants have an impact on customer satisfaction and word of mouth intention. To carry out this study, a survey was conducted on the customers who had used bulgogi restaurant in Korea. For randomized convenience samples, 400 copies of a questionnaire were handed out and after disregarding unreliable responses, 380 of them were used for an empirical analysis. The result of this study is as follows: (1) Among chosen attributes has positive effect on customer satisfaction. (2) Customer satisfaction has a positive effect on word of mouth intention. (3) Quality of menu and tradition also has positive effect on word of mouth intention. Such result contributes on establishing marketing strategy for foodservice businesses and suggests implications on marketing.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 성과분석

Ⅴ. 결 론

참고문헌

키워드

Selection Attributes Bulgogi Restaurants Word of Mouth Intention Marketing