레스토랑품질 인식 변화에 관한 종단연구

• 영문명: Perception Change in Restaurant Quality: A Longitudinal Study
• 발행기관: 한국관광학회
• 저자명: 유정림 최광환 김영국
• 간행물 정보: 『관광학연구』제29권 제2호, 297~316쪽, 전체 20쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2005.10.31

영문 초록

Examining the consumer’s change of perceptions. this paper presents the way of developing more appropriate and rigorous restaurant quality measurement For this purpose, authors rely on factor analysis method. Eight factors were cosidered; ‘seeking health’, ‘food quality’, ‘facilities’, ‘time save’, ‘safety’, ‘service’, ‘tangible food’, and ‘accessibility’. T-test shows that four factors among these were found significantly changing over the year 2001 through 2004 periods; i.e. ‘seeking health’, ‘food quality’, ‘time save’, ‘safety’, among which only ‘seeking health’ factor was found being perceived more importantly in recent days.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구설계

Ⅳ. 결과분석

Ⅴ. 결론 및 시사점

참고문헌

키워드

레스토랑품질 인식변화 종단연구