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      저자 : 김외순(Oe Sun Kim) (검색결과 2 건)
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      • KCI등재

        전주비빔밥 전문점의 서비스품질이 고객만족도, 재방문의도에 미치는 영향 연구

        채운랑(Woon Rang Chae),김외순(Oe Sun Kim),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.4

        The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants` service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

      • KCI등재

        청년사업가를 위한 성장요인이 창업역량과 창업의도에 미치는 영향 연구

        이인숙(In Suk Lee),김외순(Oe Sun Kim),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.4

        The purpose of this study is to understand interrelationships among young entrepreneurs` growth factors, entrepreneurial capability and entrepreneurial intentions, targeting the students who major in culinary and foodservice. Based on total 327 samples obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with the Amos program. The proposed model provided an adequate fit for the data, x2=495.217 (p<.001), df=231, CMIN/DF 2.144, GFI .902, AGFI .878, NFI .911, CFI .954, RMSEA .067. The SEM results showed that the young entrepreneurs` growth factors such as policy support(β =.457, p<.001), skills & knowledge(β=.244, p<.01), role model(β= .242, p<.05) in order had significantly positive effects on entrepreneurial capability, and entrepreneurial capability(β= .787, p<.001) had positive(+) effects on entrepreneurial intentions, verifying organic causal relationships among the growth factors, entrepreneurial capability, and entrepreneurial capability. These study results showed that there should be more systematic supports to encourage young entrepreneurs. Limitations and further research directions are also discussed.

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