Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Customers' Selection Attributes and Satisfaction for Japanese Restaurants

일식 전문식당에 대한 선택 속성 및 만족도 연구

  • Choi, Jae-Hong (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Kim, Sung-Ok (Dept. of Food Service & Culinary Management, Kyonggi University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 최재홍 (한경대학교 영양조리과학과) ;
  • 김성옥 (경기대학교 외식조리관리학과) ;
  • 강근옥 (한경대학교 영양조리과학과)
  • Published : 2006.10.31
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Abstract

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

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