Discriminating Customers′Frequent Usage of Western Style Restaurant using Foodservice Quality Dimension

레스토랑 음식서비스품질의 영향요인에 의한 고객들의 이용유형 판별

The purpose of this study was to identify the college students'frequent usage groups of Western style restaurant in Ansan city. 200 samples among subjects were utilized for the analysis, and 150 samples were reserved far validating the discriminant function. Crosstabs, reliability analysis, stepwise discriminant analysis, and anova analysis were used for this study. The findings from this study were as follows. First, the result suggested that the four variables were important in discriminating the frequent usage group. Second, the result suggested that each discriminating variable between frequent usage groups was different significantly. Third, the result suggested that each usage situation between frequent usage groups was different significantly. Finally the study indicated the implications that could be provided some insight into the types of marketing strategies that can be successfully used by operators who manage Western style restaurants.