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http://dx.doi.org/10.20878/cshr.2016.22.7.008

Effects of Service Quality of One Person Start-Ups and Perceived Relational Benefits on Consumer's Behavioral Intention: Focus on Gwangju Area  

Lee, Sang-Jin (Dept. of Culinary Science, Honam University)
Kim, Seong-Su (Dept. of Culinary Science, Honam University)
Publication Information
Culinary science and hospitality research / v.22, no.7, 2016 , pp. 88-99 More about this Journal
Abstract
This study examined the factors influencing consumer's behavioral intention by one person start-ups in the food-service field, and also looked into the effects of service quality by start-ups and perceived relational benefits on behavioral intention. A questionnaire survey was conducted from March 1 to March 30 on 278 citizens of Gwangju Metropolitan City who used one person start-ups. Regarding research results, 3 variables, namely food quality, food value, and physical environment, were set upas e lower variables of service quality in one person start-ups, while 4 variables,psychological benefits, economic benefits, social benefits, and customer benefits, were established as relational benefits. In addition, regression analysis considering consumer's behavioral intention as dependant variable revealed all paths exhibiting a significant, positive(+) corelation.
Keywords
one person start-up; service quality; consumer; relational benefits; behavioral intention;
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Times Cited By KSCI : 3  (Citation Analysis)
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