Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 3
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- Pages.127-136
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Influences of Service Quality, Product Quality and Pricein University Foodservice on Customer Satisfaction
대학교 학생 식당의 서비스 품질, 메뉴 품질, 가격이 고객 만족에 미치는 영향 - 부산 지역을 중심으로 -
- Kim, Kwang-Ji (Dept. of Restaurant & Food Service Management, Dong-Eui University) ;
- Cho, Yong-Bum (Dept. of Restaurant & Food Service Management, Dong-Eui University)
- Published : 2007.09.30
Abstract
The purpose of this study was to elucidate the relationship of service quality, product quality, price and customer satisfaction. Data were collected from 214 customers at the university foodservice and analyzed with SPSS 14.0. The verified results in these research hypotheses are as follows. First, the relationship between the service quality and customer satisfaction shows that tangibles(t=2.444) and responsiveness(t=2.431) have significantly positive influence upon customer satisfaction. Second, it was indicated that product quality(t=12.711) also has significantly positive influence upon customer satisfaction. Third, price (t=0.051) has no positive effect on customer satisfaction. Managerial contributions, limitation, and future research directions are discussed at the end of the paper.