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Customer's perception and preference for Japanese Chain Restaurants in Seoul & Kyunggi Province  

Yoon, Tae-Hwan (Dept. of Hotel Culinary, Dong U College)
Yun, He-Hyun (Dept. of Culinary Science, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.21, no.5, 2005 , pp. 637-646 More about this Journal
Abstract
The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.
Keywords
Japanese chain restaurant; perception; preference; dissatisfaction;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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