Earticle

초록

영어

Recently a buffet restaurant has become prominent in the Korean dining industry because people can enjoy eating various kinds of unique and healthy dishes for a low price. Moreover, as the restaurant continues to improve the quality of its menu through the introduction of fresh ingredients and interesting recipes, its popularity continues to rise among diners at the five-star hotel’s buffet restaurant. The Purpose of this study is to conduct a study about customers’ satisfaction with selected foods in the restaurant based upon the number of return diners to the hotel’s restaurant. A total of 319 costomers were participated in this study. The data were analyzed by SPSS 22.0 statistical analysis program. The results demonstrate that menu quality and menu composition had positive effects on customers’ satisfaction and revisit intention. Also customers’ satisfaction had positive effects on revisit intention. Therefore, maintaining the quality of the menu and concentrating on menu composition continuously to match customers’ desires for the menu in the hotel’s buffet restaurant have a powerful influence on improving customer’s satisfaction. These findings offer practical guidelines for effective marketing strategy for the unique hotel buffet restaurant. Finally, practical implications and suggestions for future research are discussed.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 이론적 배경
  1. 호텔 뷔페 레스토랑
  2. 메뉴선택속성
  3. 고객만족
  4. 고객재방문의도
 Ⅲ. 연구모형과 조사설계
  1. 연구모형과 가설의 설정
  2. 변수의 조작적 정의 및 측정
  3. 자료수집 및 분석방법
 Ⅳ. 분석결과
  1. 응답자의 인구통계학적인 특성 및 이용형태 분석
  2. 측정변수의 요인분석 및 신뢰성 검증
  3. 가설 검증
 Ⅴ. 결론
 참고문헌

키워드

저자

• 서상원 [ SangWon Suh | 경기대학교 관광전문대학원 외식산업경영학과 박사과정 ]
• 류을순 [ Eulsoon Ryu | 경기대학교 관광전문대학원 외식산업경영학과 박사과정 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광경영연구 [Journal of Tourism Management Research]

• 간기

  연7회

• pISSN

  2092-528X

• 수록기간

  1997~2021

• 십진분류

  KDC 326 DDC 338