Browse > Article
http://dx.doi.org/10.7318/KJFC/2012.27.3.285

Study on Food Quality of Korean Restaurants, Customer Satisfaction, and Revisit Intentions in Chinese University or College Students - Focused on different awareness of Korean food -  

Moon, Sang-Jeong (Airline Tourism Department, Kyungwoon University)
Song, Jung-Sun (Faculty of Hotel Culinary Arts, Taekyeung College)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.3, 2012 , pp. 285-293 More about this Journal
Abstract
The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.
Keywords
Chinese students; Korean Restaurant; food quality; Korean food awareness; customer satisfaction; revisit intention;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 교육과학기술부. 2010. 4. 고등교육기관 국가별 외국인 유학생 현황
2 문화체육관광부. 2011. 2. 외래관광객 실태조사 결과보고서
3 Aaker DA. 2000. Managing Brand Equity: Capitalizing on the Value of a Brand Name. Nanam Publishing, pp 115-145
4 An HY, Jeon HJ, Yang TS. 2009. A Study on the Customer Behavior and Recognition of Jeju Regional Cuisine. The Korean J. of Culinary Research, 15(2):93-107
5 Bowen D, Clarke J. 2002. Reflection on Tourist Satisfaction Research: Present and Future, pp 215-220
6 Gilmore SA, Brown NE, Dana JT. 1998. A Food Quality Model for School Food Service. The J. of Child Nutrition & Management, 22:32-39
7 Jeon IS, Lee JS, Rhi, MK. 2007. A Study on the Service Quality and Service Value of Korean Restaurants on the Foreign Customer Response. Korean J. of Hospitality Administration, 16(5):185-200
8 Jin YH, Cho JO. 2007. The Effect of the Next Generation's Recognition of Traditional Food on the Popularization of Foodservice Industry. The Korean J. of Culinary Research, 13(3):1-11
9 Kim DJ. Kim GJ. 2010. A Comparative Study between Product and Service for Process to Form Intent of Repeat-visit and Word-of-mouth. Korean J. of Hotel Administration, 19(3):127-147
10 Kim HS. 2010. A Study on the Effects of Perceived Quality in Customer Satisfaction and Behavior Intention by Brand Awareness. Masters degree thesis. Kyunghee University, pp 41-44
11 Kim MH. 2005. Quality Assessment of Korean Restaurant Cuisine. J. of Food service Management Society of Korea, 8(2):173-192
12 Korea Tourism Organization. 2011. Yearly Statistics of Tourism
13 Lee EJ, Chae BS. 2009. The Effects of Hotel Bakery Brand Image Affecting th Product Quality and the Customer Satisfaction. J. of Korea Service Management, 10(1):225-246   DOI
14 Lee YR, Lu T, Cho MS. 2011. A Study on Food Service Quality Perception of Chiness Tourists to Jeju Island. J. of Tourism Sciences, 35(4):171-188
15 Lim HC. 2006. A Study on the Effect of Eating-out Bakery Brand Image on the Re-visit Intention. Korean J. of Tourism Research, 25(3):180-207
16 Oh YS. 2010. A Study on the Effect of Medical Esthetic Tourism and Halleu Consciousness on Tourism Image, Korean Food Consciousness, Tourist Satisfaction and Behavioral Intention. The Korean J. of Culinary Research, 16(5):193-207
17 Oliver RL. 1980. A Cognitive Model of the Antecedents and Consequences of Satisfaction Decisions. J. of Marketing Research, 17(4):460-469   DOI   ScienceOn
18 Raajpoot NA. 2002. TANGSERV: A Multiple Item Scale for Measuring Tangible Quality in Foodservice Industry. J. of Foodservice Business Research, 5(2):109-127   DOI
19 Song JS, Moon SJ. 2011. Survey of Chinese University or College Students' Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk. Korean J. Food Culture, 26(2):113-119
20 Ryu JJ. 2007. Effects of service quality in the food service industry on consumers interest in purchase. Masters degree thesis. SungShin Women's University. pp 91-94
21 Won DY, Lee HS, Lee SB. 2006. Study of the Influence of Satisfaction into the IPA of Chinese Tourists on Korean Food and Service. Korean J. of Hospitality Administration, 15(5):169-182
22 Woodside AG, Frey LL, Daly RT. 1989. Linking Service Quality. Customer Satisfaction and Behavioral Intention. J. of Health Care Marketing, 9(December):5-17
23 Yi YJ. 1997. Differences in the Consumer Satisfaction Process between Goods and Services. J. of Consumer Studies, 8(1):101-118
24 Yoo YJ, Choi YS, Cheon GS. 2009. Korean Restaurant Service Expectations and Customer Satisfaction with Korean Food among Chinese Tourists. Korean J. Food Culture, 24(6):581-587
25 Yu DJ, Cho SH. 2003. A Study on the Improvement of Korean Restaurants for Chinese Tourist. Tourism management Research, 7(2):79-9