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안치호 문화관광연구학회 2002 문화관광연구 Vol.4 No.3
The purpose of this study is to find out the effect of the quality of beverage service on the customer's satisfaction. The methodology of this study can be divided into two parts: one is the literature survey and the other is demonstrative field survey. The latter was done through the questionnaires, Which were answered by guests of restaurants, bars, clubs of the super-deluxe hotels. As a results, significant relationship between beverage service business is found. The service quality in beverage service business depends on employees' service providing capacity, atmosphere, systemic Quality, and Kindness in order.
안치호 문화관광연구학회 2001 문화관광연구 Vol.3 No.3
The purpose of this study is to find out the effect of the quality of food and beverage service on the customer's satisfaction. The methodology of this study can be divided into two parts: one is the literature survey and the other is demonstrative field survey. The latter was done through the questionnaires, Which were answered by guests of restaurants, bars, clubs of the super-deluxe hotels. An empirical research was from January 8th through January 28th 2001. and 600 questionaire copies were distributed and 489 copies, which were 81.5% of the total, were retrieved and 489 valid samples were selected. The statistical process of the collected data was done by the WINDOWS SPSS 10.0 version. The reliability was analysis by the reliability quotient of Cronbach's alpha, and the factor analysis was used for the test of the parameters. and multiple regression analysis was done for the correlation and hypothesis test. As a results, significant relationship between food and beverage service business is found. The service quality in food and beverage service business dependson employees' service providing capacity, atmosphere, systemic Quality, and Kindness in order.