• 한국콘텐츠학회논문지
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• 제21권9호
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• pp.322-332
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• 2021

본 연구는 호텔 미쉐린가이드 레스토랑의 선택속성이 고객행동의도 간의 영향 관계와 호텔 브랜드이미지를 변수를 투입함으로서 조절효과가 있는지에 대한 영향관계를 규명하고자 하였다. 최근 서울지역 호텔 내에 입점하고 있는 호텔 미쉐린 레스토랑을 경험해본 고객을 대상으로 편의표본추출을 사용하였으며, 2020년 7월 1일부터 부터 약 60일간 진행되었다. 선행연구를 통해 구성된 설문도구는 서울지역 호텔 내의 위탁 운영 중인 미쉐린 레스토랑을 경험해본 고객을 대상으로 배포하였으며, 수집된 유효표본 287부를 SPSS 22.0을 사용하여 통계처리 하였다. 본 연구의 실증분석결과 선택속성의 요인 중 물리적환경, 음식품질, 서비스품질, 편리성은 고객행동의도 간에 유의한 정(+)의 영향이 있는 것으로 나타났으나, 가격공정성은 영향관계가 없는 것으로 나타났다. 마지막으로 선택속성과 고객행동의도 간의 상호작용변수를 투입함으로서 물리적환경과 서비스품질 변수에 조절효과가 있음을 발견하였다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• International journal of advanced smart convergence
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• 제12권1호
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• pp.173-183
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• 2023

Recently, local governments that provide mobile-based public delivery app services have been increasing a lot. The purpose of this study is to analyze whether the restaurant self-employed's public delivery app selection attributes and public institutions' perception of support, which are under economic pressure due to the high delivery fee burden of private delivery apps, affect the intention to use public delivery app services. In this study, the degree of perception of each factor was measured using the Likert 5-point scale, and it was verified through statistical analysis using SPSS. The effect of the selection attribute of public delivery apps and the perception of self-employed people in the restaurant industry on the intention to use the service was empirically analyzed, and the hypothesis was verified using regression analysis. As a result of this study, it was confirmed that convenience, economy, and public interest had a significant effect among the factors of public app selection attributes, and educational support had a significant effect on public institution support.

• 동아시아식생활학회지
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• 제16권5호
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• 동아시아식생활학회지
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• 제20권6호
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• pp.975-986
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• 2010

대학생 고객은 패스트 푸드 레스토랑의 중요한 잠재시장이다. 이런 면에서, 이 연구는 세가지 연구목적을 제시하였다: (1) 대학생들이 패스트 푸드 레스토랑을 선택할 때 고려하는 요인들이 무엇인지 고찰한다, (2) 실제로 패스트 푸드 레스토랑들은 이 요인들에 대하여 얼마나 충실히 대학생 고객의 요구에 부응하고 있는지 고찰한다, (3) 이러한 요인들 중에서 대학생들의 만족도에 유의하게 영향을 주는 요인들은 무엇인지 고찰한다. 선행연구고찰을 통해 대학생들의 패스트 푸드 레스토랑 선택에 영향을 주는 13개의 요인들을 도출하였다: (1) 쿠폰, (2) 실내분위기, (3) 청결성, (4) 셋트메뉴, (5) 메뉴의 일관성, (6) 할인쿠폰, (7) 자동차에서 주문하는 시스템, (8) 친절함, (9) 위치, (10) 메뉴의 다양성, (11) 가격, (12) 행사메뉴, (13) 음식준비시간. 설문지는 712명의 대학생들을 대상으로 봄학기 마지막 주에 4개의 수업시간중에 배부되었다. IPA 분석을 통해서, 대학생들은 13개의 요인들 중에서 일곱 개의 요인들에 큰 비중을 두는 것으로 나타났다: (1) 청결성, (2) 자동차에서 주문하는 시스템, (3) 친절함, (4) 위치, (5) 메뉴의 다양성, (6) 가격, (7) 음식준비시간. 또 한 현재 패스트 푸드 레스토랑들은 전체적으로 일곱 개의 요인들에 대하여 고객의 요구에 잘 부응하고 있었고, 그 일곱개의 요인들 중에 고객의 가치평가와 관련된 요인들 (가격, 음식 준비 속도, 위치, 친절한 서비스)은 대학생들의 만족도와 유의하게 연관되어 있었다.

• 산경연구논집
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• 제9권2호
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• 한국식품조리과학회지
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• 제33권2호
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• pp.228-236
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• 2017

Purpose: This study investigated beef restaurant's selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer's involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.

• 한국식생활문화학회지
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• 제32권4호
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국식생활문화학회지
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• 제23권2호
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.