Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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The Effect of Perceived e-Service Quality and Other-Word of Mouth on Customer Satisfaction and Revisit Intention - In a Family Restaurant Website

온라인 서비스품질에 대한 자신의 인지적 평가와 타인의 구전효과가 고객만족도와 재방문의도에 미치는 영향 - 패밀리 레스토랑 웹사이트를 대상으로

  • Moon, Yun Ji (Department of Management Information Systems, Catholic University of Pusan)
  • 문윤지 (부산가톨릭대학교 경영정보학과)
  • Received : 2013.02.08
  • Accepted : 2013.05.09
  • Published : 2013.05.31
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Abstract

The current paper aims to analyze the influence of users' self evaluation of e-service quality and others' word-of-mouth(WOM) on customer satisfaction and revisit intention in a family restaurant web site. The research model includes the constructs of service quality, WOM, customer satisfaction, and revisit intention. This study examines the hypothesized model using data from 175 college students around the Seoul metropolitan area who have visited a family restaurant as well as used its web site during the last three months. The findings show that service quality has a significant impact on customer satisfaction and a full-mediation effect between WOM and customer satisfaction. In addition, customer satisfaction has a significant influence on revisit intention. Family restaurants need to have an effort to manage service quality factors and social influences such as online WOM in order to use a web site as a tool of customer relationship management.

본 연구의 목적은 온라인 패밀리 레스토랑 웹사이트 상에서 웹사이트가 제공하는 서비스품질에 대해 사용자 자신이 인지하는 서비스품질 평가와, 자신이 아닌 타인 사용자의 평가에 기반을 둔 구전효과의 영향효과가 고객만족도 및 웹사이트에 대한 재방문의도에 미치는 영향을 분석하고자 하는 것이다. 서비스품질, 구전효과, 고객만족도, 그리고 재방문의도의 4가지 구성개념을 기반으로 연구모형이 제시되었으며, 연구모형은 수도권 3개 대학의 175명의 대학생 설문지를 대상으로 구조방정식을 이용하여 검증 하였다. 검증결과, 서비스품질은 고객만족도에 유의적인 영향을 미쳤으나, 구전효과는 서비스품질과 고객만족도 간 관계에서 완전매개효과가 있음이 나타났다. 또한 고객만족도와 재방문 의도 간 관계는 유의한 것으로 드러났다. 결론적으로 패밀리 레스토랑 업체는 웹사이트를 고객관계관리의 효과적인 수단으로 활용하기 위해서 서비스품질요인과 더불어 온라인 구전효과와 같은 사회적 영향 효과를 함께 관리하는 노력이 필요할 것이다.

Keywords

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