한국조리학회지 (Culinary science and hospitality research)
- 제13권2호
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- Pages.123-135
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
메뉴 상품의 외적 준거 가격 끝수와 소비자 만족의 차이 분석
An Analysis of Differences on External Reference Price-ending and Consumer Satisfaction in Menu Products
- Na, Tae-Kyun (Dept. of Hotel & Food Service Culinary, University of Young-dong) ;
- Kim, Jang-Eix (Dept. of Hotel & Food Service Culinary, University of Young-dong)
- 발행 : 2007.06.30
초록
This study intended to determine how price-ending types used for menu products affected consumers' price evaluation and value perception and such behavioral intentions as purchase intention and search intention. The collected data went through statistical processing, including frequency analysis, factor analysis, T-test and ANOVA using an