Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Influence of the Propensity to Consume of the Domestic Consumer Eating Out on the Satisfaction of Visiting the Themed Restaurant

국내 외식소비자의 소비성향이 테마 레스토랑 방문 만족에 미치는 영향 - 레스토랑 선택을 조절효과 중심으로 -

  • Yang, Dong-Hwi (Dept. of Hotel Culinary, Gimhae College) ;
  • Kim, Chan-Woo (Dept, of Hotel Culinary & Food Service Management, Catholic Kwandong University)
  • 양동휘 (김해대학교 호텔외식조리과) ;
  • 김찬우 (가톨릭관동대학교 호텔조리외식경영학과)
  • Received : 2016.10.04
  • Accepted : 2016.12.03
  • Published : 2016.12.31
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Abstract

This study conducted to identify the influence of consume propensity on the visiting satisfaction among 253 people who visited the themed restaurants across the country within two months from the date of January 7, 2016. The result of this study are as following: Sociality, impulsivity, and planning are used for estimating the propensity to consume, and sociality (${\beta}=.551$, p<.001), impulsivity (${\beta}=.094$, p<.05), and planning (${\beta}=.328$, p<.001) had the significant positive (+) influence on satisfaction. Second, the choice of the themed restaurant had the significant positive (+) influence on the all variables of consume propensity in the first stage model that the propensity to consume of consumers was considered as an independent variable. In the second stage input model, the choice of restaurant (${\beta}=0.228$, p<.01) had the significant positive influence. That is, the choice of restaurants generally elevated the satisfaction of visiting the themed restaurants. In the third stage that the interaction between the propensity to consume of consumers was considered as an independent variable. The results show there was the significant positive (+) regulation effect with sociality (${\beta}=.108$, p<.05) and planning (${\beta}=.167$, p<.05), but there was no influence with impulsivity.

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References

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