Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effects of Quality Attributes on Customers' Satisfaction and Revisit Intention in the Ethnic Restaurant

에스닉 레스토랑의 품질속성이 소비자의 만족 및 재방문의도에 미치는 영향에 관한 연구

  • Choi, Soo Ji (Restaurant Industry Business Administration, Korea Soongsil Cyber University)
  • 최수지 (숭실사이버대학교 외식창업경영학과)
  • Received : 2016.03.08
  • Accepted : 2016.05.23
  • Published : 2016.06.30
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Abstract

Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.

Keywords

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