Browse > Article

Analyzing Difference among Fast Food Restaurants by Measuring University Student′s Attitude to Foodservice Attributes  

민계홍 (전주대학교 문화관광학부)
Publication Information
Korean journal of food and cookery science / v.19, no.3, 2003 , pp. 363-373 More about this Journal
Abstract
The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.
Keywords
Attribute; determinant; salience; importance;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Mayo, EJ and Jarvis, LP : Psychology of Leisure Travel. p.191-223, C.B.I., Boston, 1981
2 Muller, CC and Woods, RH : An expanded restaurant typology. The Cornell H.R.A. Quarterly, 33(3):28-29, 1994
3 Hu, Y and Ritchie, JRB : Measuring destination attractiveness. Journal of Travel Research, 32(2):25-34, 1993   DOI   ScienceOn
4 Lewis, RC : Getting the most from marketing research. The Cornell H.R.A Quarterly, 24(3):23-32, 1983   DOI
5 Saleh, F and Ryan, C : Client perceptions of hotels. Tourism Manangement, 13(2):163-168, 1992   DOI   ScienceOn
6 Knutson, BJ : College students and fast food. The Cornell H.R.A. Quarterly, 41(3):73, 2000
7 Dube, L, Renaghan, LM and Miller, JM : Measuring customer satisfaction for strategic management. The Cornell H.R.A. Quarterly, 35(1);39-47, 1994
8 Khan, MA : Foodservice Operations. p.28, AVI, USA, 1987
9 Muller, CC : Redeftning value: The hamburger price war. The Cornell H.R.A. Quarterly, 38(3):62-73, 1997
10 Wallace, JH : Recipe for suceess. Nation's Restaurant News, 29(23):34, 1995
11 Gearing, CE, Swart, WW and Var, T : Establishing a measure of touristic attractiveness. Journal of Travel Research, 22(1):1-8, 1974
12 Kawk, TK and Park, SJ : The impact of demographical characteristics on service quality and customer satisfaction for in-flight catering service. Korean J. Dietary Culture, 14(4):305-317, 1999
13 Kale, SH and Weir, KM : Marketing third world countries to the western traveler. Journal of Travel Research, 25(2):2-7, 1986   DOI
14 Lyu, ES and Kwak, TK : A model for the improvement of the foodservice management structure of fast food restaurants. Korean J. Dietary Culture, 5(4):455-462, 1990
15 June, LP and Smith, SLJ : Service attributes and situational effects on customer preferences for restaurant dining. Journal of Travel Research, 26(2):25, 1987
16 Maclaurin, DJ and Maclaurin, TL : Customer perceptions of singapore's theme restaurants. The Cornell H.R.A. Quarterly, 41(3):75-85, 2000
17 Heung, VCS, Wong, MY and Qu, H : Airport-restaurant service quality in Hong Kong. The Cornell H.R.A. Quarterly, 41(3):91, 2000
18 Kim, HY, Choi, SH and Ju, SE : A survey of the behaviors on fast food restaurants. Korean J. Dietary Culture, 11(1):71-82, 1996
19 Kasdan, P : Fast food for thought. American Demographics, 18(5):19-21, 1996
20 Anderson, EW and Sullivan, MW : The antecedents and consequences of customer satisfaction for firrns, Marketing Science, 12(1):125-143, 1993   DOI
21 Crane, FG : Consumer satisfaction/dissatisfaction with professional services. Journal of Professional Services Marketing, 7(2):19-25, 1991   DOI
22 Han, MJ : A survey of college student behaviors on fast food restaurants in Seoul area. Korean J. Dietary Culture, 7(2):91-96, 1992
23 Hsu, CHC, Byun, SH and Yan, IS : Attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Journal of Restaurant & Foodservice Marketing, 2(4):65-85, 1997   DOI
24 Ritchie, JRB and Zins, M : Culture as determinant of the attractiveness of a tourism region. Annals of Tourism Research, 5(2):252-267, 1978   DOI   ScienceOn
25 Kim, SJ and Kim MA : Satisfaction factor analysis on foodservice quality for employee grouped by working types. Korean J. SOC. Food Cookery Sci. 16(5):437-444, 2000
26 Mo, SM, Jeon, MJ, Baek, SK and Lee, SK : A second survey of fast food dining out behaviors. Korean J. Dietary Culture, 4(1):83-94, 1989
27 Spears, MC : Foodservice Organizations. p.ll-12, Prentice Hall, New Jersey, 1994
28 Scott, D, Schewe, CD and Frederick, DG : A multibrand attribute model of toruist state choice. Journal of Travel Research, 17(1):23-29, 1978   DOI
29 Farkas, D : Why they choose fast food. Restaurant Hospitality, 77(6):62, 1993
30 Stevens, P, Knutson, B and Patton, M : Dineserv: A tool for measuring service quality in restaurants. The Cornell H.R.A. Quarterly, 36(2):56-60, 1995   DOI   ScienceOn
31 Mayo, EJ : Regional images and regional travel behavior. Proceedings of the Travel Research Association Fourth Annual Conference, 1973