• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• 한국정보시스템학회지:정보시스템연구
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• 제31권3호
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• pp.109-129
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• 2022

Purpose The purpose of this study is to examine whether customers' shadow work and risk perception have an impact on revisit intention to the fast-food restaurant, with mediating role of different types of attribution tendencies. We also added perceived unfairness in the research model, in order to verify its mediating effect on the relationship between attribution tendencies and revisit intention. Design/methodology/approach Applying the shadow work perspective and attribution theory, we designed a research model to confirm the hypotheses. After collecting the data from 331 customers who have used self-service technology in a fast-food restaurant, we conducted an analysis of measurement model and structural model by using Smart-PLS 3.0. Findings This study confirmed that Forced Use of self-service technology can enhance the tendency of dispositional attribution which would negatively affect perceived unfairness and revisit intention. On the other hand, affective risk perception was proven to affect situational attribution, which positively affects revisit intention.

• 한국체육학회지인문사회과학편
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• 제51권2호
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• pp.315-325
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• 2012

본 연구는 국내에서 운영 중인 전체 스키리조트를 대상으로 서비스품질과 고객만족, 그리고 재방문 의도 간에 미치는 영향력을 규명하여 현재 국내 스키여가산업의 서비스품질을 실증적으로 진단함과 동시에 향후 스키리조트의 발전모델을 정립하기 위한 학문적 기초자료를 제시하는데 그 목적이 있다. 연구목적의 달성을 위하여 국내에서 운영 중인 17곳의 스키리조트에 대한 현장조사를 통하여 2000부의 설문지가 배포되었고 총 1963부가 회수되어 자료의 분석에 사용되었다. 연구의 수행결과 얻은 결론은 다음과 같다. 첫째, 국내에서 운영 중인 스키 리조트의 서비스품질은 고객의 만족도에 영향을 미쳤다. 둘째, 국내에서 운영 중인 스키리조트의 서비스품질은 고객의 재방문의도에 영향을 미쳤다. 셋째, 국내에서 운영 중인 스키리조트에 대한 고객만족은 향후 재방문의도에 영향을 미쳤다.

• 한국조리학회지
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• 제23권8호
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• pp.128-136
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• 2017

This study was conducted to identify the relationship among various service quality clues, brand trust, brand distinctiveness and revisit intention focusing on fast-food restaurant consumers. Using online questionnaires tool in South Korea, a total of 450 questionnaires were distributed and 390 participants were used for further statistical analysis through SPSS 21.0 and AMOS 21.0 for Windows. Four service quality factors (menu, interior, exterior, staff) were extracted from twelve questions. According to the result of this study, several service quality factors of fast-food restaurants' have positive effects on brand trust and distinctiveness. Specifically, staff and menu and exterior were significant predictors of brand trust, and staff and menu of fast-food were critical antecedents of brand distinctiveness. In addition, the brand trust has positive influence on brand distinctiveness as well as revisit intention. Although there are many studies which proved the relationships among various selection attributes and other outcome variables such as brand loyalty or image, little research explained the relationships among service quality factors of fast-food restaurants, brand trust, brand distinctiveness, and revisit intention. Therefore, present study will contribute to provide significant results and some practical implications in both the fast-food restaurant industry and academic research.

• 한국조리학회지
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• 제23권7호
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• pp.112-128
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• 2017

This study aimed to find the influence with the moderating effects of brand credibility and the mediating effect of brand attitude from the relationship of Loss-Leader marketing factors, brand attitude and revisit intention to make management strategies and provide basic materials for the future restaurant industry. From the findings in this study, only limited sales strategy in the Loss-Leader marketing factors had a positive effect on revisit intention. Both Limited Sales and Price Discount Strategy in the Loss-Leader marketing factors had positive effects on the brand attitude, while Plus Pack strategy had a negative effect on the brand attitude. Also, the brand credibility has a significant moderating effect on the relationship between the Loss-Leader marketing factors and the brand attitude, and the brand attitude has a significant effect on revisit intention. The results indicated that these findings would be basic materials for Loss-Leader marketing factors and related studies in the future. In addition, this study suggests good implications in establishing and using the effective marketing management strategies in the restaurant industry.

• 보건행정학회지
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• 제15권3호
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• pp.60-78
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• 2005

The main objective of this study is to define the nature of the patient service quality of Health Centers, and based on that, to examine the causal relationship of Health Center visitor's perceived service quality with overall satisfaction, intention to revisit and intention to recommend. Data are collected on the basis of the second field survey of '3rd Regional Health Care Planning' operated by the Ministry of Health and Welfare(MOHW). In this study, the 24 patient satisfaction questions are used as outcome indicators. The samples are 3,091 patients who visited 68 Health Centers. The reliability and validity of patient service quality items was evaluated. Finally, the Structural Equation Modeling(SEM) analysis was conducted to find a causal relationship of service quality, patient satisfaction, intention to revisit and intention to recommend. This study shows firstly, the dimension of patient service quality was categorized into 3 dimensions, that is, facilities and environment, staff kindness, and convenience of utilization process. Secondly, the reliability and validity of patient service quality items was satisfied. Lastly, the total effect of convenience of utilization process factor on satisfaction(path coefficients=1.721), intention to revisit(0.843) and intention to recommend(0.696) is more higher than other variables. These findings imply that the quality of various services concerning convenience of utilization process at Health Centers should be improved to satisfy the health need of community people and improve the service quality of Health Centers.

• 서비스연구
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• 제6권3호
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• pp.107-122
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• 2016

본 연구는 소셜커머스와 서비스제공 업체의 서비스실패 심각성 지각이 재구매 의도와 재방문 의도에 미치는 영향에 관한연구로, 연구의 결과를 3가지 측면에서 요약하면 다음과 같다. 첫 번째, 소셜커머스와 서비스제공 업체의 서비스품질의 영향을 살펴보면 다음과 같다. 먼저 소셜커머스의 서비스품질은 소셜커머스 서비스실패(가설 1), 소셜커머스 재구매 의도(가설 3)에 통계적으로 유의한 결과를 미치는 것으로 나타났다. 서비스제공 업체의 서비스품질은 서비스제공 업체 서비스실패(가설 2), 서비스제공 업체 재방문 의도(가설 4)에 통계적으로 유의한 결과를 미치는 것으로 나타났다. 두 번째, 소셜커머스와 서비스제공 업체의 서비스실패 심각성 지각의 영향은 다음과 같다. 소셜커머스의 서비스실패는 서비스제공 업체의 서비스 실패(가설 5), 서비스제공 업체 재방문 의도(가설 8)에 통계적으로 유의한 결과를 미치는 반면에, 소셜커머스 재구매 의도(가설 6)에는 통계적으로 유의하지 않은 것으로 나타났다. 서비스제공 업체 서비스실패는 서비스제공 업체 재방문 의도(가설 7), 소셜커머스 재구매 의도(가설 9)에 통계적으로 유의한 것으로 나타났다. 마지막으로 서비스제공 업체 재방문 의도는 소셜커머스 재구매 의도(가설 10)에 통계적으로 유의한 것으로 나타났다.

• 한국조리학회지
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• 제23권7호
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• pp.183-193
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• 2017

The present study was conducted at a night market in the Ulsan region, with the purpose of analyzing the impact of menu quality at night markets on customers' perceived value and revisit intention. The study surveyed 323 visitors to the night market, and analyzed the results using the SPSS 18.0 statistics program. The results were the following. Firstly, the results of the exploratory factor analysis regarding menu quality at the night market showed 5 main factors, to a statistically valid and reliable degree: hygiene, price, diversity, originality, and taste. Secondly, it was found that menu quality exerts a positive influence on perceived value, with taste having the biggest influence on hedonic value, and price having the biggest influence on utilitarian value. Thirdly, it was found that menu quality further exerts a positive impact on the revisit intention, with price having the greatest influence in this regard. Fourthly, perceived value was found to have a positive influence on the revisit intention, with utilitarian value having a greater effect than hedonic value in this regard.

• 문화기술의 융합
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• 제9권3호
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• pp.129-136
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• 2023

본 연구의 목적은 한국 관광 수요가 회복되고 있는 현시점에서, 코로나19의 위협에도 불구하고 한국을 방문한 외래관광객의 만족도, 재방문 의사, 그리고 타인 권유 의사에 영향을 미치는 요인이 무엇인지를 실증적으로 규명하는데 있다. 이를 위해, 본 연구는 한국관광공사가 2020년 한국을 방문한 외래방문객 8,135명을 대상으로 조사한 자료를 활용하였다. 조사자료가 연속형 변수와 범주형 변수가 혼재되어 있어 분석의 타당성을 확보하기 위해 의사결정나무분석을 수행한 결과, 외래방문객 만족도에 영향을 미치는 요인으로는 방문 목적과 체재 기간 중 자가격리 포함 여부로 나타났다. 재방문 의사에 영향을 미치는 요인으로는 방문 목적, 방문 횟수, 그리고 체재 기간 중 자가격리 포함 여부 그리고 타인 권유 의사에 영향을 미치는 요인으로는 방문 목적, 체류 기간, 성별로 확인되었다. 분석 결과를 토대로, 본 연구는 이런 요인과 만족도, 재방문 의사, 그리고 타인 권유 의사 간의 관계에 대한 설명뿐만 아니라 관광 활성화를 위한 시사점을 제시하였다.

• 한국조리학회지
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• 제20권4호
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• pp.100-114
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• 2014

본 연구는 퓨전한식 푸드 스타일링(Food styling) 요인이 고객만족도, 재방문 의도 및 추천 의사에 미치는 영향을 분석하여 퓨전한식 푸드 스타일링(Food styling) 발전과 이를 위한 마케팅 전략을 수립하는데 목적을 두고 2013년 8월 퓨전한식 레스토랑 방문 고객을 모집단으로 하여 조사를 실시 하였으며, SPSS 21.0(Version)을 활용 하여 150부의 유효한 설문지를 최종 분석에 사용 하였다. 분석 결과, 퓨전한식 푸드 스타일링(Food styling) 속성 요인이 고객만족도, 재방문 의도 및 추천 의사에 유의한 영향을 미치는 것으로 나타났으며, 퓨전한식 푸드 스타일링(Food styling) 속성 요인은 음식과 식기, 린넨, 센터피스, 커트러리, 글라스가 고객만족도, 재방문 의도 및 추천 의사에 유의한 영향을 미치는 것으로 나타났다. 이 연구는 우리 음식의 세계화를 위한 모던한 푸드 스타일링(Food styling) 발전을 위한 방안을 제시한다.