특급호텔 오픈 키친 레스토랑 고객의 체험요소에 관한 연구

• 영문명: A Study on the Experience Factors of Customers Visiting Open Kitchen Restaurants in Luxury Hotels
• 발행기관: 관광경영학회
• 저자명: 임윤
• 간행물 정보: 『관광경영연구』제23권 제4호, 349~369쪽, 전체 21쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2019.07.31

영문 초록

The purpose of this study is to investigate the relationship between the experiential factors of luxury hotel open kitchen restaurants, level of satisfaction, emotional immersion and behavioral intention. For the purpose of this study, surveys were conducted, both online and offline intercept surveys, against customers who have used first class hotel open kitchen restaurants in Seoul and Jeju in the last three months, from May 20 to May 26, 2018. A total of 316 surveys were collected for analysis, and empirical analysis was performed using the SPSS /AMOS program. A frequency analysis was conducted to explore the demographic characteristics, followed by reliability verification and confirmatory factor analysis, and the hypothesis was verified through the structural equation model (SEM). The results of hypothesis analysis are as follows. Hypothesis #1 was partially adopted as only the aesthetic experience was found to have a positive (+) effect on the level of satisfaction. In Hypothesis #2, the level of satisfaction had a positive (+) effect on the emotional immersion. In Hypothesis #3, emotional immersion had a positive (+) effect on the behavioral intention. In Hypothesis #4, the level of satisfaction had a positive (+) effect on the behavioral intention. In Hypothesis #5, the level of satisfaction had a positive (+) effect on the behavioral intention with emotional immersion as a mediator. Therefore, most of the hypotheses were adopted. The results of this study proposes theoretical and practical implications for the experience of service providers.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 성과분석

Ⅴ. 결 론

참고문헌

키워드

Open Kitchen Restaurant Experience Economy Theory Satisfaction Affective Commitment Behavioral Intention