http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 류을순 ( Eul Soon Ryu ) (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
외식기업의 친환경경영활동, 친환경적 태도, 지각된 소비자 효율성이 구매의도에 미치는 영향
류을순(Eul Soon Ryu),서상원(Sang Won Suh) 한국관광연구학회 2015 관광연구저널 Vol.29 No.11
Many foodservice operators have recognized the importance of promoting environmental awareness to create competitive advantages. Despite this, limited research exists on sustainable restaurant practices, attitudes and perceived consumer effectiveness toward purchase intention. The purpose of this study was to investigate the impact of these constructs on consumers’ purchase intention toward green restaurants. This study identified key dimensions and measured sustainable restaurant practices, eco-friendly attitudes, perceived consumer effectiveness and consumers’ purchase intention. This study was conducted by self-administered questionnaire survey method on customers using restaurants of Square1 mall in In-cheon from May to June in 2015. A total of 242 consumers were participated in this study. The data were analyzed by SPSS 22.0 and AMOS 18.0 statistical analysis program. Factor analysis showed green practices and eco-friendly attitudes could be understood in terms of 4 factors each. Results showed that green ingredients, reuse/recycle and communication factor had significant effects on consumers’ purchase intention toward green restaurants. Also, Attitudes toward importance, inconvenience-taking and perceived consumer effectiveness had significantly affected consumers’ purchase intention toward green restaurants. These findings offer practical guidelines for effective green marketing management in restaurant operations. Finally, practical implications and suggestions for future research are discussed.
-
호텔 뷔페 레스토랑의 메뉴선택속성이 고객만족 및고객 재방문의도에 미치는 영향에 관한 연구
서상원 ( Sang Won Suh ),류을순 ( Eul Soon Ryu ) 관광경영학회 2015 관광경영연구 Vol.66 No.-
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.
-
한식 프랜차이즈 레스토랑의 물리적 환경이 관계품질에 미치는 영향에 관한 연구
김춘곤 ( Chun Gon Kim ),류을순 ( Eul Soon Ryu ) 관광경영학회 2010 관광경영연구 Vol.43 No.-
The purpose of this study is to examine the importance of physical environment of Korean-Food Franchise Restaurant and to evaluate the impact of physical environment on customer satisfaction, reliability and commitment. Data were collected using questionnaires asking the preference to the attributes that make up the physical environment of Korean-Food Franchise Restaurant. After pilot study a survey was done. After 300 questionnaires were handed out, the 277 answer sheets were analyzed from responding customers except for incomplete ones. Conclusively research shows that physical environment has a positive effect to the quality of relationship. The findings help restaurant managers and practicioners to understand the importance of physical environment and their influence on quality of relationship. They have to invest their resources more efficiently making changes to physical environment to increase the quality of relationship.
-
-
호텔 뷔페레스토랑 이용에 있어서의 구전의도에 영향을 미치는 주요 요인에 관한 연구
이정한(Lee, Jeong Han),최정일(Choi, Jeong Il),류을순(Ryu, Eul Soon) 한국서비스경영학회 2015 서비스경영학회지 Vol.16 No.1
Many studies have been conducted to investigate the factors and processes that intervene between service quality of hotel buffet restaurant and customer satisfaction or revisit intention. Despite the increasing interest on hotel buffet restaurant, the previous approaches have not been integrated in terms of principal components of decision making, willingness to revisit and word-of-mouth intention. This study attempts to empirically evaluate the relevance of behavioral and physical factors how customers select the hotel buffet restaurant and they have word-of-mouth intention after visiting hotel buffet restaurants. Through previous studies, this study extracts the five factors of service quality factors of PZB(1985), servicescape, and brand value as independent variables. This paper attempt to find out the effect of these variables on revisit intention and word of mouth intention and then the role of customer satisfaction as a mediating variable. As a result, customer satisfaction is positively influenced by tangibles, assurance, responsiveness, empathy among service quality factors and it is also positively influenced by cleanliness in the property of servicescape and by brand value. Moreover, customer satisfaction positively influences revisit intention and word-of-mouth intention and revisit intention positively influences word-of-mouth intention. These findings will contribute to the field of hotel buffet restaurant by providing an integrative viewpoint in service operations and strategy.
KCI연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
