최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.22 no.3 = no.78, 2016년, pp.183 - 197
박혜빈 (경성대학교 외식경영학과) , 이순아 (경성대학교 외식경영학과) , 유서영 (경성대학교 경영학과)
This study was conducted to investigate the relationships among service quality, perceived benefit, perceived value and behavioral intention as perceived by franchise snack bars customers. The service quality of franchise snack bars' was tested in three sub-dimensions: environmental quality interact...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
외식사업에 대한 소비자들의 기대를 높이게 만든 변화는 무엇인가? | 통계청에 따르면 2014년 도시 한 가구당 월평균 외식비 지출이 319,171원으로 2000년(184,885원)에 비해 약 60% 늘어난 것으로 집계되었다 (Statistic Korea 2015). 이러한 변화는 외식사업에 대한 소비자들의 기대를 높이게 되었고, 이미 다양한 외식사업으로 진출해 있던 기존의 여러 기업들은 전문적 인력 양성과 질 높은 서비스 제공에 긍정적 영향을 미치게 되었다(The yearbook of korea foodservice 2015). | |
프랜차이즈 회사들의 사업확장에 직-간접적영향을 미치게 한 원인은? | 이러한 변화는 외식사업에 대한 소비자들의 기대를 높이게 되었고, 이미 다양한 외식사업으로 진출해 있던 기존의 여러 기업들은 전문적 인력 양성과 질 높은 서비스 제공에 긍정적 영향을 미치게 되었다(The yearbook of korea foodservice 2015). 이처럼 국내 외식시장의 성장과 기업들의 해외 진출은 다양한 프랜차이즈 회사들의 사업 확장에도 직․간접적 영향을 미치게 되었다. 특히 기존에 서민음식으로 인기를 누리던 길거리 음식들은 시설의 고급화와 메뉴의 다양화, 그리고 수준 높은 서비스를 함께 제공하는 중요한 프랜차이즈 분식사업으로 자리매김하고 있다(Cha SB 2013). | |
혜택이 의미하는 것은 무엇인가? | 혜택은 소비자가 제품이나 서비스를 통해 얻을수 있는 긍정적인 결과를 의미하며(Haley R 1968), 눈에 보이는 기능적, 실용적 혜택(Utilitarian be- nefit)과 경험이나 즐거움과 같은 정서적 혜택(He- donic benefit)으로 설명된다(Dhar R․Wertenbro- ch K 2000; Betra R․Ahtola OT 1990). 지각된 혜택은 서비스나 제품에 대한 경험을 통해 평가되는 유익한 결과를 의미한다(Gutman J 1982). |
Anderson JC, Narus JA (1990). A model of distributor firm and manufacturer firm working partnership. Journal of Marketing 54(1):42-58.
Bang HI (2013). Research on the Service Quality of Restaurant Franchises to Customer's Revisit. MS Thesis, Dong Guk University, Seoul.
Betra R, Ahtola OT (1990). Measuring the hedonic and utilitarian sources of consumer attitudes. Marketing Letters 2(2):159-170.
Boulding W, Kalra A, Staelin R, Zeithaml VA (1993). A dynamic process model of service quality: From expectations to behavioral intentions. Journal of Marketing 30(1):7-27.
Brady MK, Cronin J (2001). Some new thoughts on conceptualizing perceived service quality: A hierarchical approach. Journal of Marketing 65(3):34-49.
Cha SB (2013). A content analysis of coffee-related studies appeared in the hospitality and tourism journals in Korea: A review of papers published in 1999-2012 period. Journal of Hotel Administration 22(3):189-204.
Chen PT, Hu HH (2010). The effect of relational benefits on perceived value in relation to customer loyalty: An empirical study in the Australian coffee outlets industry. International Journal of Hospitality Management 29(3):405-412.
Choi YK (2008). A Study on Restaurant Service Qualit at Five-Star Hotel and Customer Response. MS Thesis, Kyung Hee University, Seoul.
Cronin J, Joseph Jr, Brady MK, Hult GM (2000). Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentions is service environments. Journal of Retailing 76(2):193-218.
Dabholkar PA, Thorpe DI, Rentz JO (1995). A measure of service quality for retail store. Journal of the Academy of Marketing Science 24(3):3-16.
Dhar R, Wertenbroch K (2000). Consumer choice between hedonic and utilitarian goods. Journal of Marketing Research 37(1):60-71.
Gronroos C (1984). A service quality model and its marketing implications. European Journal of Marketing 18(4):36-44.
Gutman J (1982). A means-end model based on consumer categorization processes. Journal of Marketing 46(2):60-72.
Ha J, Jang SC (2010). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management 29(1):2-13.
Hair JF, Anderson RE, Tatham RL, Black WC (1998). Multivariate Data Analysis(5th ed.). Upper Saddle River, NJ, PrenticeHall.
Haley R (1968). Benefit segmentation: A decision-oriented research tool. Journal of Marketing 32(3):30-35.
Han HC, Cho MS, Shin SW, Bae SH (2014). A comparative study on the value pursuit between Jirisan trekkers and Haeparanggil trekkers: Using means-end chain tehory methods by MEC. Tourism Management Research Organization 18(4):535-557.
Hwang YS (2005). Study on the Trend of Food Consumption Pattern. MS Thesis, Chon Buk National University, Jeonju.
Joung HS, Yoon HH (2010). The effect of physical environment of family restaurant upon customers' emotion, satisfaction and revisit intent:Focused on the moderating roles of gender and age. The Korean Journal of Culinary Research 16(4):190-205.
Joo YH (2013). 식탁위의 한국사. 휴머니스트 출판그룹, 서울.
Kim HJ, Kim HJ, Lee SM (2015). The relationships between physical environment, consumer satisfaction and consuption behavior:Focused on college students. The Korean Journal of Culinary Research 21(4):325-338.
Kim IS, Cho MH (2011). The analysis of the relationship among Jeju-Olle attributes, walking tourists' benefits and perceived values:Application of Means-End chain theory. Tourism Research Institute 23(2):127-154.
Kim KJ (2012). Scale development for measuring service quality in restaurants. Korea Journal of Tourism Research 27(5):1-22.
Kim MJ (2006). Characteristics of ordinary diets in present: Problems and solutions. Journal of the Korean Home Economics Association 44(8):151-160.
Kim MJ (2008). A survey of dining-out behaviors and menu preferences of university students in the Seoul area. Korean Society of Food & Cookery Science 24(4):525-535.
Kim TW (2011). The Effects of Service Quality on Customer Satisfaction : Focusing on Korean Franchise Restaurant. MS Thesis, Kon Kuk University, Seoul.
Lee JH (2014). The effect of the selection attributes of coffee shops on customer value and revisit intention-Focusing on college students in busan. Korean Journal of Culinary Research 20(3):171-185.
Lee SA, Song SH, Lee SM (2016). Influence of perceived service clues on experienced value, trust, and loyalty of franchise snack bar: Focused on Busan area. The Korean Journal of Culinary Research 22(1):1-8.
Lee SL, Namkung Y, Yoon HH (2013). A study on the effects of perceived value on customer satisfaction and revisit intention: Focused on the differences of involvement level. The Korean Journal of Culinary Research 19(3):18-32.
Matook S (2013). Conceptualizing means-end chains of user goals as networks. Information and Management 50(1):24-32.
McMillen JC, Fisher RH (1998). The perceived benefit scales: Measuring perceived positive life changes after negative events. Social Work Research 22(3):173-186.
Monroe KB (1990). Pricing: Making Profitable Decisions. MacGraw-Hill.
Murdrick RG, Render B, Russell RS (1990). Service Operations Management. Allyn and Bacon, Boston.
Nunnally JC (1978). Psychometric Theory (2nd ed.). New York, McGraw Hill.
Parasuraman A, Grewal D (2000). The impact of technology on the qualit-value-loyalty chain: A research agenda. Journal of Academy of Marketing Science 28(1):168-174.
Parasuraman A, Zeithaml VA, Berry LL (1988). SERVQUAL: A multiple item scale for measuring consumer perception of service quality. Journal of Retailing 64(1):12-40.
Parasuraman A, Zeithaml VA, Berry LL (1994). Reassessment of expectations as a comparison standard in measuring service quality: Implications for further research. The Journal of Marketing 58(1):111-124.
Park KI (2008). Research into a Customer Satisfaction and Degree of Loyalty Due to Service Quality and Brand Equity in Dining out Franchise Market : Focus in Pizza Restaurant Franchises. MS Thesis, Chung Ang University, Seoul.
Park KY, Shin JY (1999). A study on the concepts of meal and its basic requirements in the eating-out industry. Journal of Foodservice Management 1(1):179-197.
Park WS, Choi KH (2014). A study on the relationship among oversea tourists' attributes, benefits and values: Application of means-end chain theory. The Korea Academic Society of Tourism and Leisure 26(2):5-22.
Rust RT, Oliver RL (1994). Service Quality: Insights and Managerial Implications from the Frontier in Service Quality: New Directions in Theory and Practice. Sage Publications. CA.
Seo KH (2009). 분식전문점 창업가이드, 소상공인진흥원.
Statistic Korea (2015). 시도.객석수 규모별 음식점업 현황, Assessed January 15. 2005. Available from: http://kosis.kr/starHtml/starHtml.do?orgld101&tblIdDT_1KA4019&conn_pathI2.
The Yearbook of Koea Foodservice (2015). 한국외식정보(주), 183-184, 서울.
Turley LW (1990). Strategies for reducing perception of quality risk in service. Journal of Service Marketing 4(3):5-12.
Woo KO (1990). A Study on the Status and Recognition of the Value of Household Labor Associated with Diet. MS Thesis, Yon Sei University, Seoul.
Zeithaml VA (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. Journal of Marketing 52(3):2-22.
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.