패밀리레스토랑 속성에 대한 중요도 분석 -계층화 의사결정 기법의 적용-

Analysis of the Priority of Attribute on Family Restaurant

This study analyzed the priority of decision-making attributes considered as the customers select the family restaurant with Analytic Hierarchy Process, which is the method for quantitative analysis. The result of analysis revealed that the food factor in the first stage of evaluation attributes was the most important and in the second stage, an atmosphere factor of place, an affiliated card factor of promotion, a taste factor of food and a kind attitude factor of employee were important respectively.