Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

A Study on Difference in Satisfaction with Foodservice Quality Related with Frequency of Dining-out

외식목적에 의한 빈도별 외식서비스 품질 만족 차이에 관한 연구

  • Yang, Tai-Seok (Dept. of Tourism and Hotel Culinary Art, Jeju College of Technology) ;
  • You, Byung-Joo (The Graduate School, Division of Tourism Science, Kyonggi University)
  • 양태석 (제주산업정보대학 관광호텔조리과) ;
  • 유병주 (경기대학교 일반대학원 외식조리전공)
  • Published : 2004.12.01
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Abstract

The purpose of this study was to find the significant relationship between the foodservice quality and the frequency of Dining-out. The participants are categorized by the purpose of dinning out. The survey was performed at restaurants of T, B, S, C, and M. The survey materials have been distributed for one-month period, from the 6th of June, 2004 to 31st of June, 2004. The general information of the participants and the occasion usage are analyzed using frequency and chi-square. The ANOVA is used to analyze relationship between each variable and the level of the satisfaction for individual restaurant.

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