• 한국조리학회지
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• 제9권1호
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• pp.81-100
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• 2003

This study performed a analysis of customer purchasing behavior in family restaurant. The type of family restaurant marketing activity was classified to free gift promotion, special menu promotion, discount promotion, membership program, coupon, co-marketing promotion were assumed to stimulus. The awareness of stimulus and exposure, attention, comprehension process was assumed to attraction and the contribution of stimulus was assumed to satisfaction on this study. A sample of study is assigned women customers are core customer group not family restaurant but all of industry. The study has showed co-marketing is the most outstanding marketing activity in family restaurant all of aspects and the awareness and attraction of co-marketing is higher than satisfaction. A result of t-test for awareness and attraction of discount and coupon promotion is attended. Attraction of them is higher than awareness. But satisfaction of them is lower than attraction means that family restaurants should makes an effort to develop the customer satisfaction to ensure customer loyalty through the discount and coupon promotion. On one-way ANOVA of awareness, attraction and satisfaction by age, discount and coupon promotion is related to it Speciality as low age as sensitive in awareness, attraction, satisfaction of discount promotion.

• International Journal of Contents
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• 제9권1호
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• pp.71-80
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• 2013

The golf industry has become the center of attention for recreational activities in the participant sport market; however, there has been little effort made to understand golf consumer and their consumption behavior using the concept of 'recreational specialization' which segments the golfers based on level of specialization in golf. The purpose of this study was to explore the differences in the relationships among perceived service quality, price of playing golf, overall customer satisfaction with the course, and a player's intention to revisit the same golf course based on the magnitude of recreation specialization in golf. Four public and two private golf courses from the southeastern state of the United States were randomly chosen from a list in a golf magazine. The 365 surveys among 417 participants were ultimately analyzed. Multiple group analysis was conducted in order to investigate differences in relationships among service quality, price, customer satisfaction, and revisit intentions between groups based on the level of recreation specialization. The key findings were 1) for more specialized golfers, satisfaction with price did not affect overall customer satisfaction or revisit intention, however, service quality significantly influenced both overall customer satisfaction and revisit intention, 2) for less specialized golfers, satisfaction with price significantly influenced overall customer satisfaction but did not affect revisit intention. Knowledge about which the determinants of satisfaction are different between more and less specialized golfers could provide a better understanding of how different marketing strategies should be implemented for different specialized levels of golfers.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 1999년도 춘계공동학술대회:정보화시대의 지식경영
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• pp.137-139
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• 1999

• The Journal of Asian Finance, Economics and Business
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• 제7권8호
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• pp.371-381
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• 2020

The objectives of this study are (1) to review previous studies in the context of brand management in consumer behaviors using costumer based brand equity (CBBE) and theory of planned behavior (TPB) as the basic foundation of the study; and (2) to develop a comprehensive research model by integrating relevant research constructs using meta-analysis. This study reviewed a total 173 studies from 58 published papers with 40 journals during 1991~2014 and developed a comprehensive framework with 16 research hypotheses. The results showed that (1) brand image, brand personality, brand association, and subjective norm are the important antecedents of brand attitudes; (2) brand awareness, brand trust, perceived quality, and perceived behavioral control are the important antecedents of brand loyalty; (3) brand attitude positively influences brand loyalty, which further influences brand equity; and (4) brand equity positively influences behavioral intention. This study fills in the research gap by integrating more research variables into CBBE model, particularly to include the influence of social context on consumer behavior through TPB. These results indicated that the integration between CBBE and TPB is meaningful and the comprehensive model can explain more variances than that of the individual model. Limitations, and recommendations for future research in this area are provided.

• 한국조리학회지
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• 제21권5호
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• pp.14-24
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• 2015

패스트푸드 레스토랑은 급속도록 성장하고는 산업들 중에 하나이다. 이렇게 급성장하고 있는 분야임에도 불구하고, 패스트푸드 레스토랑에 대한 고객들의 브랜드에 관한 평가, 만족도, 그리고 이에 따른 행동 의도에 관한 연구는 소수에 불과했다. 그래서 본 연구는 패스트푸드 레스토랑에서 브랜드 가치를 형성하는 어떤 요인이 고객 만족도에 영향을 미치고, 그 고객만족도가 어떻게 고객의 행동의도에 영향을 미치는지를 조사 연구하였다. 이 연구는 부산에 있는 대학생 528명을 대상으로 자기기입식 설문 조사법을 통해 자료를 수집하였다. 통계분석에 적절하지 않는 35명의 데이터를 제외한 후, 493명의 자료를 최종분석에 사용하였다. 이 연구가 시사하는 바는 다음과 같다. 다중 회귀분석의 결과, 음식의 질(Food quality), 브랜드 이미지(Brand image), 브랜드 인식(Brand awareness), 브랜드 연관성(Brand association)들은 고객 만족에 중요한 요인이 된다. 또한 단순 회귀분석을 통해 고객 만족은 행동 의도에 긍정적인 영향을 미친다는 알아내었다. 그러므로 이 연구는 고객들의 행동 의도와 그들의 만족도를 증가시키기 위하여 노력하는 패스트푸드 매니저들에게 특별한 방법들과 가치 있는 정보를 제공할 수 있다.

• 유통과학연구
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• 제20권11호
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• pp.47-59
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• 2022

Purpose: The study aims to synthesize research trends regarding the distribution of 'other customer perception' on 'brand experience'; concurrently, to identify the promising research directions and suggest useful for managers. Research design, data, and methodology: The paper deals with the distribution of 'other customer perception' on 'brand experience' through evaluating a systematic review combined with biological mapping analysis (VOS viewer) with 226 documents published in 142 journals from 1987 to 2021. Results: The study synthesizes and analyzes existing literature reviews on the distribution of 'other customer perception' on 'brand experience', which mainly highlights three research topic groups. Exploring the component of relationship should be considered in the brand experience scale when the research context is the social interactions surrounding the customer's purchasing process. Moreover, the presence of mindfulness in several publications has suggested a potential research direction in the consumer behavior field. Conclusions: The systematic reports can be a useful reference for managers towards building brand experience based on distribution of 'other customer perception' with moderating of mindfulness - a new finding of behavioral interaction that has just experienced the Covid-19 pandemic which is experienced directly at the store and lead to many changes in consumer psychology.

• 한국조리학회지
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• 제23권4호
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• pp.144-162
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• 2017

This research utilized integrated package program of PASW Statistics 18.0 and AMOS 22.0 to analyze how the influence of service quality factor of coffee chains affects customer satisfaction and intention of customer behavior. The utilized statistics techniques were frequency analysis, exploratory, confirmatory factor analysis, covariance structure analysis, multiple group structure equation model analysis, etc. As a result of hypothesis verification, first of all, it was verified that the service quality factor of coffee chains affected positive (+) effect on service justice. Second, it was verified that the service justice affected positive (+) effect on customer satisfaction. To see it detailed, it is possible to see that all factors, perception of interactive justice, distributive justice, procedural justice, were adopted as the case of affecting service satisfaction (p<.001). Third, it was verified that among the circumstances that service quality affected to satisfaction, justice played a role as intermediary role. Fourth, it was verified that service satisfaction affected positive (+) effect on customer satisfaction, finally, the influence that customer satisfaction affecting behavioral intention has no effect on behavioral intention by brands of domestic or abroad.

• 경영과정보연구
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• 제29권4호
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• pp.67-88
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• 2010

본 연구의 목적은 인터넷 오픈마켓에서 제공하는 각종 정보에 대한 만족도가 고객 신뢰 및 미래행동 의도에 미치는 영향관계를 살펴보는 것이다. 이러한 연구목적을 달성하기 위하여 관련 선행문헌에 관한 종합적 고찰결과를 토대로 오픈마켓의 중요한 정보 만족도 요인으로 판매자 정보 만족도, 상품 정보 만족도, 거래절차 정보 만족도 등의 세 가지 요인을 도출하였고, 이들 오픈마켓의 정보 만족도 요인들이 고객 신뢰를 거쳐 재구매의도 및 호의적 구전의도와 같은 미래행동 의도를 형성하게 되는 구조적 관계에 관한 연구모델과 가설을 수립하였다. 본 연구의 실증분석 결과를 요약해 보면 다음과 같다. 첫째, 오픈마켓에서 제공하는 판매자 정보, 상품 정보, 거래절차 정보 등 세 가지 정보 만족도 요인 모두가 고객 신뢰에 긍정적인 영향을 미치는 것으로 밝혀졌다. 둘째, 오픈마켓에 대한 고객 신뢰는 재구매의도에는 긍정적인 영향을 미치는 반면 호의적 구전의도에는 별다른 영향을 미치지 못하는 것으로 밝혀졌다. 가설검정 결과를 토대로 논의를 수행하였으며, 오픈마켓 운영자 및 입점 판매자의 고객 신뢰 확보 및 성과 향상 방안을 제안하였고, 관련 분야 연구자들의 추가적 연구 수행을 위한 유의미한 시사점을 제공하였다.

• 한국실내디자인학회논문집
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• 제20권3호
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• pp.182-189
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• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.

• 한국조리학회지
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• 제16권3호
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• pp.51-65
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• 2010

본 연구는 외국인이 한식당을 선택 시에 인지하는 위험 지각이 외국인 고객의 구매 의도에 있어서 어떠한 영향을 미치는지 알아보았다. 결과는 다음과 같다. 첫째, 외국인의 한식에 대한 관심도는 비교적 높은 편이며, 한식당 이용 시 인지하는 위험 지각은 부정적 측면 보다 긍정적 측면이 더 높게 나타나고 있다. 둘째, 외식 동기적인 측면에서는 신체적 위험과 심리적 위험 양자가 유의적인 차이를 보여주고 있다. 셋째, 외식 동기별로 고객 행동 의도에 대한 차이분석을 한 결과, 재방문 의도와 추천 의도에서 외식 동기와 선호하는 한식에 대해 유의한 차이를 보였다. 넷째, 위험 지각 요인들이 고객 행동 의도에 미치는 영향을 분석결과, 경제적 위험과 심리적 위험을 높게 지각할수록 고객 만족은 감소하는 것으로 보인다. 다섯째, 위험 지각 요인과 고객 행동 의도 간의 정준 상관분석을 실시한 결과, 위험 지각 요인과 고객행동 의도는 상관성을 가지는 것으로 나타났다. 특히, 경제적, 기능적 위험 지각 요인과 추천 의도, 재방문 의도는 비교적 높은 상관관계를 가지는 것으로 나타났다. 따라서 본 연구의 결과를 바탕으로 외국인들이 우리나라 한식당을 선택 시에 인지하는 경제적, 기능적, 심리적, 신체적, 사회적, 그리고 시간 손실 위험요소를 최소화하여 한국의 한식당 뿐 만 아니라 외국 현지의 한식당의 선택에 있어서 고객 만족이 이루어져 재방문으로 이어지도록 하는 전략 설정이 필요하다고 하겠다.