Browse > Article
http://dx.doi.org/10.5762/KAIS.2016.17.7.481

A Study on Open Innovation and Performance of New Product Development  

Park, Ji Soo (School of Tourism and Distribution Management, Kyung Hee University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.17, no.7, 2016 , pp. 481-491 More about this Journal
Abstract
This study analyzed the customer's revisit concepts and storytelling by restaurant customers to identify the elements that can attract the attention of customers. The restaurant concept or advertising, restaurant decor will also have to change to emphasize the comparative advantage of the features in the menu of a restaurant or other restaurants / service that tells a story. Membership cards or money, or the same convenience and use of the restaurant non-monetary 'transition cost' can compensate for the negative emotions and low satisfaction level of restaurant customers and help them choose to revisit the restaurant. Therefore, if such a transition takes full account of the effects of the cost to the customer, it can be used as an effective means. In class restaurants, such as the food and customer service, the increased levels of the restaurant atmosphere and empirical elements, such as store concept and physical environment, can improve the positive consumer sentiment, strengthen the customer satisfaction and have a positive effect on the customers' revisit intention. It is also important to improve the level of visual texture using light. In addition, positive consumer sentiment can be induced using the store concept, the physical environment, and experiential elements. In other words, membership cards, mileage points, and various financial and non-financial inducements as a marketing tool will have a positive impact on the customer's revisit intention.
Keywords
restaurant concepts; storytelling; switching costs; customer revisited;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Tae-bong. Kang, "dining Administration (I)", Moonjisa : 11, 1998.
2 Se-beom. Kim, Young-jong. Jeon, Nam-il. Heo, "Consumer Behavior", Hyeongseol Publisher: 285, 1997.
3 Won-soo. Kim and "retail enterprise management theory", Kyeongmunsa: 306, 1986
4 Hong-beom. Kim, Chang. Heo, "Difference properties of the customer's choice of restaurants catering motive", "Tourism Studies", 21 (2): pp. 205-221, 1998.
5 Su-yeon. Sagong, Kyeong-ae. Park, "Property of the stores, select stores, personal characteristics and situations", "Korea Home Economics Association", 38 (5): pp. 25-40, 2000.
6 Yong-seop. Song, Byeong-il. Hwang, "A Study on the Effects task situation in consumer behavior", "marketing research": pp. 72-110, 1989.
7 Jae-yong. Shin, Ki-yong. Park, "Introduction to Food Service Industry" Daewangsa: pp. 58-59, 2000.
8 Wi-joo. Yang, Hui-jeong. Park, "A study on the relationship between the properties and the use of fast-food choice behavior", "Tourism Leisure Studies", 12 (2): pp. 107-122, 2000.
9 Doi Toshio, "catering", Nihon Keizai Newspaper: 51, 1987.
10 Bearden, William O. and Arch G. Woodside, "Interaction of Consumption Situation and Brand Attitudes", Journal of Applied Psychology", 61(6): pp. 156-163, 1976. DOI: http://dx.doi.org/10.1037/0021-9010.61.1.764   DOI
11 Belk, Russell W., "An Exploratory Assessment of Situational Effects in Buyer Behavior", Journal of Marketing Research: pp. 156-163, 1974. DOI: http://dx.doi.org/10.2307/3150553   DOI
12 Cardello, Armand, Howard Schutz, Chadwick Snow, and Larry Lesher, "Predictors of food acceptance, consumption and satisfaction in specific eating situations", Food Quality and Preference, 11: pp. 201-216, 2000. DOI: http://dx.doi.org/10.1016/S0950-3293(99)00055-5   DOI
13 Consumer Union(), "Best Meals, Best Deals", Consumer Report, June: pp. 356-362, 1992.
14 Cote, Joseph. A., "The person by situation interaction myth: implications for the definition of situation, Advances in Consumer Research, 13: pp. 37-41, 1986.
15 Filliatrault, Pierre and J. R. Brent Ritchie, "The Impact of Situational Factors on the Evaluation of Hospitality Services", Journal of Travel Research, 26(4): pp. 29-37, 1988. DOI: http://dx.doi.org/10.1177/004728758802600406   DOI
16 Horn, L. G. and A. Winakor, "A Conceptual Framework for the Gift Giving Process: Implications for Clothing, Clothing and Textiles Research Journal, 9: pp. 23-34, 1991. DOI: http://dx.doi.org/10.1177/0887302X9100900404   DOI
17 Leigh, James and Claude R. Martin, "A Review of Situational Influence Paradigms and Reaearch", in Review of Marketing, B. Enis and K. Roering eds.(Chicago: American Marketing Association: pp. 57-74, 1981.
18 Hornik, Jacob, "Situational Effects on the Consumption of Time", Journal of Marketing, 46: pp. 44-55, 1982 DOI: http://dx.doi.org/10.2307/1251361   DOI
19 Kakkar, Paradeep and Richard J. Lutz, "Situational Influence on Consumer Behavior: A Review", in Perspective in Consumer Behavior, H. Kassarjian and T. Robertson eds.(Glenriew Illinois: Scott, Foreman and Co., pp. 204-215, 1981.
20 Lahteenmaki, L. and H. Tuorila, "Predicting the intention to use juice or milk in three contexts", Food Quality and Preference, 9: pp. 231-236, 1998. DOI: http://dx.doi.org/10.1016/S0950-3293(97)00072-4   DOI
21 Luth, R. J., "On getting situated: the role of situational factors in consumer research, Advances in Consumer Research, 7: pp. 659-66, 1980.
22 Lutz, Richard J. and Paradeep Kakkar, "The Psychological Situation as a Determinant of Consumer Behavior, Advances in Consumer Research, 2: pp. 439-454, 1975.
23 Mattson, Bruce E., "Situational Influence on Store Choice, Journal of Marketing, 58: pp. 46-58, 1982.
24 Meiselman, H. L., "The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual. in H. L. Meiselman, and H. J. H. MacFie, Food Choice, Acceptance and Consumption, London: Blackie Academic: pp. 239-263, 1996. DOI: http://dx.doi.org/10.1007/978-1-4613-1221-5_6
25 Miller, Kenneth E. and James L. Ginter, "An Investigation of Situational Variation in Brand Choice Behavior and Attitude", Journal of Marketing Research 16: pp. 111-123, 1979. DOI: http://dx.doi.org/10.2307/3150882   DOI
26 Sandell, R. G.(), "Effects of Attitudinal and Situational Factors on Reported Choice Behavior", Journal of Marketing Research, Nov.: pp. 405-408, 1968. DOI: http://dx.doi.org/10.2307/3150265   DOI
27 Miller, Kenneth,"A Situation Multivariate Attitude Model", Advances in Consumer Research: pp. 455-463, 1975.
28 Morgan, Michael, "Benefit Dimensions of Midscale Restaurant Chains", The Cornell H.R.A. Quarterly, 34(2): pp. 40-45, 1993.   DOI
29 Patrick, B. K., D. W. Kristof and V. W. Walter, "The Impact of Task Definition on Store-Attribute Saliences and Store Choice", Journal of Retailing, 75(1): pp. 125-137, 1999. DOI: http://dx.doi.org/10.1016/S0022-4359(99)80007-4   DOI
30 Stanton, John L. and P. Greg Bonner, "An Investigation of the Differential Impact of Purchase Situation on Levels of Consumer Choice Behavior", Advances in Consumer Research, 1997.
31 Joon-hwan. Park, "A Study on Service Quality Hotel", Dong-A University doctoral dissertation: pp. 55-56, 1995.