최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.20 no.2, 2014년, pp.136 - 151
To adapt to the constant change in the foodservice industry, dietary life is not only evolving variously and complicatedly, but eating-out styles are also changing fast. In this reality, this study is intended to examine the effects of marketing mix strategies on perceived value and loyalty in Korea...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
새로운 고객을 발굴하고, 기존 고객을 유지시키기 위한 마케팅전략이 매우 중요하기 때문에 레스토랑은 어떤 것이 달라져야 하는가? | 성장에 따른 외식산업의 환경은 끊임없는 변화와 이러한 변화에 적응하기 위해 식생활이 다양하고 복잡하게 진화되며, 외식의 형태도 빠르게 바뀌고 있다(Hong JS 2009). 이와 같은 경쟁환경에서 살아남기 위해 레스토랑은 새로운 블루오션의 발견, 차별화된 마케팅 전략실천, 기존 고객의 충성화 전략 등의 방법도 달라져야 한다(Jin YH․Han IK2012). 이는 갈수록 높아지는 소비자의 기대심리와 경쟁기업의 증가로 과잉된 시장환경에서 새로운 고객을 발굴하고, 기존 고객을 유지시키기 위한 마케팅전략이 매우 중요시되기 때문이다. | |
외식산업은 크게 성장한 이유는? | 현대인의 삶에 대한 가치가 물질 충족에서 생활 전반의 질적 향상으로 변화되면서 개성과 감성을 중시하는 소비패턴으로 외식산업은 크게 성장하고 있다. 성장에 따른 외식산업의 환경은 끊임없는 변화와 이러한 변화에 적응하기 위해 식생활이 다양하고 복잡하게 진화되며, 외식의 형태도 빠르게 바뀌고 있다(Hong JS 2009). | |
지각된 가치의 정의는? | 지각된 가치는 서비스의 획득과 이용에 있어서의 비용 또는 희생과 같은 ‘무엇을 주고’, 서비스에 의해 제공된 이점 등과 같은 ‘무엇을 받았는지’를 바탕으로 서비스의 순수한 가치에 대한 소비자들의 전반적인 평가로 정의될 수 있다(Hellier PK et al. 2003). |
Aaker DA (1991). Managing Brand Equity: Capitalizing on the Value of Brand Name. The Free Press, 150-151, New York.
Aaker DA, Jacobson R (1994). The financial information content of perceived quality. Journal of Marketing Research 31(2):191-201.
Anderson EW, Sullivan MW (1993), The antecedents and consequences of customer satisfaction for firms. Marketing Science 12(2): 125-143.
Blackston M (1992). Building brand equity by managing the brand's relationship. Journal of Advertising Research 32(3):79-83.
Borden N (1964). The concept of marketing mix. Journal of Advertising Research 4(2):387-394.
Byun MS (2004). Retrospect and prospect on the state of marketing. Marketing 38(12):58-63.
Choi YS(2007). A Study on the Effects on Influencing Revisit Intention and Composition of Brand Equity of the Foodservice Company Service Marketing Mix. Ph. D. Dissertation, Kyounggi University, 14-19, Kyounggi.
Cronin JJ, Brady MK, Hult GTM (2000). Assessing the effects of quality, value and customer satisfaction on consumer behavioral intentions in service environments. Journal of Retailing 76(2):193-218.
Dawar N, Parker P (1994). Marketing universals: Consumers' use of brand name, price, physical appearance, and retailer reputation as signals of product quality. Journal of Marketing 58(2):81-95.
Dick AS, Basu K (1994). Customer loyalty: Toward an integrated conceptual framework. Journal of the Academy of Marketing Science 22(2):99-113.
Dorsch MJ, Swanson SR, Kelley SW (1998). The role of relationship quality in the stratification of vendors as perceived by customers. Journal of the Academy of Marketing Science 26(2):128-142.
Fullerton G, Taylor S (2002). Mediating, interactive, and non-linear effects in service quality and satisfaction with services research. In Canadian Journal of Administrative Sciences 19(2):124-136.
Grewal D, Krishnan R, Baker J, Borin N (1998). The effect of store name, bran name and price discounts on consumers' evaluations and purchase intentions. Journal of Retailing 74(3): 331-352.
Hellier PK, Geursen GM, Carr RA, Rickard JA (2003). Customer repurchase intention: A general structural equation model. European Journal of Marketing 37(11):1762-1800.
Holbrook MB (1999). Consumer Value. A Framework for Analysis and Research. Routledge, 1-28, London.
Hong JS (2009). Consumer Preference to Restaurant Space According to Sensitivity to the Physical Environment. Ph. D. Dissertation, Sejong University, 1-3, Seoul.
Hyun SH, Park KS, Jeong C (2012). Structural relationships between chinese tourists' restaurant selection attributes, satisfaction, perceived value, and behavioral intentions in South Korea. Korea Academic Society of Tourism Management 27(3):431-452.
Jayanti RK, Ghosh AK (1996). Service value determination: An integrative perspective. Journal of Hospitality and Leisure Marketing 34(4):5-25.
Jeon HK (2008). A Study on the Structural Relations of Characteristics in Tourism Site, Tourists' Perceived Value, Satisfaction and Behavioral Intention. Ph. D. Dissertation, Keimyung University, 24-25, Daegu.
Jeon HK (2013). The Effect of Physical Environment of the Korean Restaurants on Customer Satisfaction and Loyalty. Ph. D. Dissertation, Dong-Eui University, 2-3, Busan.
Jin YH, Han IK (2012). The effect of cultural marketing on a corporate image and purchase intention in the foodservice industry. Korean Journal of Culinary Research 18(3):58-71.
Kerin R (1992). Marketing's contribution to the strategy dialogue revisited. Journal of the Academy of Marketing Science 20(4):331-334.
Kim KH (2010). The Effects of Transaction-Specific's Components on Emotional Satisfaction and Behavioral Intention: Focused on the Korean-Food Chain Restaurant. Ph. D. Dissertation, Sejong University, 37-47, Seoul.
Kim YJ (2005). A Study on Brand Personality and Brand Identification by Service Characteristic. Ph. D. Dissertation. Cheju National University, 16-30, Cheju.
Lee HS, Hwang JS, Jeon HM, Lee SB (2010). The effect of the recognition of Korean culture in Korean restaurant on foreign residents in Korea. Korean Journal of Culinary Research 16(4):64-75.
Lee JH (2010). The effect of an internal marketing strategy on the causes of conflicts in the foodservice industry. Korean Journal of Culinary Research 16(3):161-173.
Lee MK, Park SY (1997). A study of effective advertising strategies on service features. Journal of advertising 36:109-126.
Lee SG, Yoon YS (2007). Effect of perceived customer value on satisfaction & service loyalty in casual dining restaurants. The Tourism Sciences Society of Korea 31(5):51-73.
Lee YJ, Ra SA (2002). An exploratory study on the difference between users vs. non. Korea Marketing Review 17(3):1-33.
McCarthy PJ (1969). Pseudo-replication: Halfsamples. Review of the International. Statistical Institute 37(3):239-264.
Moon SS, Kang BN, Jeon JW (2010). A study on the effect of china consumer's restaurant selection attributes, customer satisfaction and customer loyalty: Focusing on Korea and China restaurants in China. Korean Journal of Culinary Research 16(5):79-91.
Nguyen N, Leblanc G (1998). The mediating role of corporate image on customers' retention decisions: An investigation in financial services. International Journal of Bank Marketing 16(2): 52-65.
Oliver RL (1997). Satisfaction: A Behavioral Perspective on the Consumer. McGraw-Hill, 66-318, New York.
Oliver RL (1999). Whence consumer loyalty. Journal of Marketing Research 63(Special Issue):33-44.
Park JH (2010). The effects of selection attributes of Korean restaurant on customer satisfaction and revisit intention in office workers. The korean Academic Association of Business Administration 2010(1):1-16.
Park SK, Lee KC (2011). A study on the service quality of Korean restaurants of the hotel enterprise to satisfaction and effects of the revisit. International Forum of Northeast Asia Tourism 7(3):201-225.
Peppers D, Rogers M, Dorf D (1999). Is your company ready for one-to-one marketing?. Harvard Business Review 77(1):151-160.
Petrick JF (2002). Development of a multi-dimensional scale for measuring the perceived value of a service. Journal of Leisure Research 34(2):119-134.
Pine BJ, Gilmore JH (1999). The Experience Economy. Harvard University Press, 11-12, Boston.
Reichheld FF (1996). The Loyalty Effect: The Hidden Force Behind Growth, Profits, and Lasting Value. Harvard Business School Press, 67-98, Boston.
Rust RT, Oliver RL (1994). Service Quality: Insights and Managerial Implications from the Frontier, in Service Quality: New Directions in Theory and Practice. CA: Sage Publications, 1-19, Thousand Oaks.
Shimp TE (1997). Advertising, Promotion and Supplemental Aspects of Integrated Marketing Communication, Fort Worth, TX: Dryden Press, 347-356, Chicago.
Simon CJ, Sullivan MW (1993). The measurement and determinants of brand equity: A financial approach. Marketing Science 12(4):28-52.
Woodruff BR (1997). Customer value: The next source for competitive advantage. Journal of the Academy of Marketing Science 25(2):139-153.
Yang BH (2011). The influence of relational benefits on telecommunication service satisfaction and loyalty: The moderating role of perceived switching costs. Korean Psychological Association 12(3):615-637.
Zeithaml VA (2000). Service quality, profitability, and the economic worth of customers: What we know and what we need to learn. Journal of the Academy of Marketing Science 28(1):67-85.
Zeithaml VA, Berry LL, Parasuraman A (1996). The behavioral consequences of service quality. Journal of Marketing 60(2):31-46.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.