Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study of Evaluation for Service Quality of Korean Restaurant Customers - The Case of Pork-belly Specialty Restaurant-

한식당 이용고객의 서비스품질 평가에 관한 연구 - 삼겹살 전문점을 중심으로 -

  • Cho, Yong-Bum (Division of Food Service & Restaurant Management Dongeui University) ;
  • Park, Jong-Hun (Department of Foodservice & Culinary Management Kyonggi University)
  • 조용범 (동의대학교 외식산업경영학) ;
  • 박종훈 (경기대학교 외식조리관리)
  • Published : 2005.10.31
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Abstract

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

Keywords

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