Earticle

초록

영어

This study aims at investigating to what extent consumers recognize the restaurant certification currently in force and if they do at all, what elements exist. It also aims to determine whether they associate restaurant certification with an image suitable for the intended purposes of certification. The scope of the study concerns classification run and approved by different authorities of the national or local government levels for restaurants. A questionnaire survey was conducted on consumers living in Seoul and Gyeonggi-do and the results of analysis are as follows: If awareness of certified restaurants is low, satisfaction appears to be low even though the need of the restaurant certification is agreed. More efforts should be made to improve both publicity of the certification system and customer satisfaction by certification authorities and restaurants. It is deemed necessary to study the development of ‘restaurant certification evaluation measures’ compatible with the purpose of certification system in the near future. Through these efforts, tangible or intangible qualities of goods should be enhanced for consumers who go to restaurants that operate restaurant certification. It will contribute to the increase of the reliability of restaurant certification and also suggest guidelines and a direction for the study of the government-led 'overseas Korean restaurant certification system' which can bring excellent Korean food culture to all over the world.

목차

Abstract
 I. 서론
 Ⅱ. 이론적 배경
  1. 식당인증제도
  2. 소비자 만족도
 Ⅲ. 조사 설계
  1. 연구모형의 설계
  2. 가설의 설정
  3. 연구 대상 및 측정도구
  4. 변수의 조작적 정의
  5. 분석방법
 Ⅳ. 결과 분석
  1. 조사대상의 일반적 특성
  2. 인증식당에 대한 인식도와 만족도
  3. 가설 검증
 V. 결론
 참고문헌

키워드

저자

• 정지만 [ Jeong, Ji Man | 그랜드 힐튼 1st Cook ]
• 나정기 [ Na, Jeng Ki | 경기대학교 관광대학 교수. ] 교신저자

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  식공간연구 [JOURNAL OF THE TABLE & FOOD COORDINATE]

• 간기

  반년간

• pISSN

  1976-3182

• 수록기간

  2006~2012

• 등재여부

  KCI 등재후보

• 십진분류

  KDC 594 DDC 641