한일간의 외식유형별 이용동기 및 선택속성 차이연구

• 영문명: Differences in Selection Attributes for Customers’ Motives and Choice Behavior between Family and Business Level Dining-out : A Cross-National Study for Korea and Japan
• 발행기관: 한국관광학회
• 저자명: 鄭光鉉
• 간행물 정보: 『관광학연구』제26권 제4호, 259~274쪽, 전체 16쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2003.02.28

영문 초록

There is a notable change in Korea’s food-service industry nowadays. It may be due to the increased GNP, women’s role enhancement in the society, increased needs for nutritional food, decreased working hours and the change in cultural behavior. These changes brought the increase of dining outs in the dietary pattern. Meal is no longer regarded merely a necessity that meets one’s basic needs but a means to relax and socialize. As convenience and diversity are highly requested the food industry is westernizing fast. This study aims at providing decision-makers and marketers both the target market information and useful clues to understand customers’ motives and choice behavior in comparative restaurants between Korea and Japan.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 실증 분석

Ⅳ. 결론

참고문헌

키워드

외식유형 이용동기 선택속성 가족외식 직장외식