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Yang, Dong-Hwi;Lim, Jong-Woo
- The Journal of the Korea Contents Association
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- v.21 no.9
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- pp.322-332
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- 2021
In this study, the relationship between Customer Satisfaction and Selection Attributes of Hotel Michelin Restaurant was studied. It was attempted to investigate the influence relationship on whether there is a moderating effect by introducing a variable into the Hotel Brand Image. Convenience sampling was used for customers who have recently experienced Hotel Michelin Restaurant, which is currently located in a hotel in Seoul. It has been held for about 60 days from July 1, 2020. The survey tool constructed through prior research was distributed to customers who have experienced the Michelin Restaurant commissioned by hotels in Seoul. 287 copies of the collected effective specimens were statistically processed using SPSS 22.0. As a result of the empirical analysis of this study, it was found that among the factors of Selection Attributes, physical environment, food quality, service quality, and convenience had a significant positive (+) effect between customer satisfaction. It was found that price fairness had no influence. Finally, it was found that there is a moderating effect on the physical environment and service quality variables by introducing the interaction variable between Selection Attributes and Customer Satisfaction.
https://doi.org/10.5392/JKCA.2021.21.09.322 인용 PDF KSCI HTML

Kim, Chan-Woo
- The Journal of the Korea Contents Association
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- v.18 no.5
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- pp.635-646
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- 2018
This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.
https://doi.org/10.5392/JKCA.2018.18.05.635 인용 PDF KSCI