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Study of the Impact of COVID-19 on Restaurant Choice Attributes and Visit Intentions of Luxury Hotels

첫 페이지 보기
  • 발행기관
    서비스마케팅학회 바로가기
  • 간행물
    서비스마케팅학회 학술대회 발표논문집 바로가기
  • 통권
    2022년 서비스마케팅학회 추계학술대회 발표논문집 (2022.11)바로가기
  • 페이지
    pp.51-51
  • 저자
    MD SHAKIBUL ISLAM, RASHIK AHMED
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A419493

원문정보

초록

영어
Luxury consumption needs were also reflected in the demand for hotels in Korea, which had been shrinking overall due to the prolonged COVID-19.,As consumers' luxury consumption rebounded, luxury hotels introduced luxury rooms in a variety of spaces that offer special experiences and conducted luxury marketing by taking advantage of the fact that they are suitable for a small number of meetings. In a pendemic situation, the restaurant selection attributes will be distinctly different from the restaurant selection attributes before the pandemic.,Previous studies on restaurant selection attributes have been conducted a lot, but it has been shown that restaurant customers due to Corona Pendemic consider risks related to cleanliness and hygiene more important. The number of customers who visit restaurants verified by reviews through SNS or recommendations from acquaintances has increased, and these attributes have a significant impact on customers' restaurant selection and intention to visit. Infectious disease disasters, everyday changes that no one has ever experienced, are introducing new consumption trends and preparing for the periodic emergence of new infectious diseases in the future.,Therefore, companies are looking for medium and long-term countermeasures by analyzing consumer psychology, and furthermore, efforts should be made in various ways to promote consumer happiness. When you want to use a hotel restaurant from a consumer's point of view, it is important to understand the attributes to consider and to find ways to promote decision-making.,The practical implications of this study suggest that marketing is needed to continuously attract customers' visits in the real world due to the deterioration of the overall hotel industry caused by COVID-19, the emergence of competitors, and changes in consumers' consumption propensity to eat out.

키워드

Pandemic COVID-19 Hotel Service Hotel Restaurant Choice Attributes Consumer

저자

  • MD SHAKIBUL ISLAM [ The Graduate School of Convergence Management, Jeju National University ]
  • RASHIK AHMED [ The Graduate School of Convergence Management, Jeju National University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    서비스마케팅학회 [Service Marketing Association]
  • 설립연도
    2008
  • 분야
    사회과학>경영학
  • 소개
    본회는 서비스에 대한 기초연구, 응용연구 및 학제적 연구를 통하여 서비스 연구의 진흥과 보급을 목적으로 하며, 회원 상호간의 학술교류와 친목 도모, 유관기관 및 외국 학자와의 학술교류 촉진등을 도모하는 것을 목적으로 한다

간행물

  • 간행물명
    서비스마케팅학회 학술대회 발표논문집
  • 간기
    반년간
  • 수록기간
    2015~2024
  • 십진분류
    KDC 326 DDC 380

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