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      멕도날드 이용고객의 선택속성에 따른 이용만족 및 충성도에 관한 연구  :  독립매장과 공동 브랜딩 매장 고객간의 비교 = An Empirical Study on the Comparison of Satisfaction and Loyalty of Customers at McDonald`s Stand Alone and Co Branded Outlets

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      https://www.riss.kr/link?id=A45048214

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      다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

      A study of the comparison of customers' satisfaction and loyalty at McDonald's two types of outlets is presented. The objective of this study is to test correlation among selection attributes, customer satisfaction and loyalty of customers patronizing two types of Mcdonald's restaurants - stand alone and co-branded, as Mcdonald's is known to be actively participating in co-branding with discount stores such as E-Mart. In order to measure customer loyalty, benchmark scores from customers showing extreme satisfaction are compared to the mean scores of total sample customers at each outlet. Meeting or exceeding benchmarking scores does not automatically bring in and create loyal customers but in doing so will certainly help build up strong customer relationship which will create additional loyalty. Marketers should be well aware that statistically significant difference do exist between these two groups of customers and should take into consideration these findings in opening up new outlets or renovating existing outlets.
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      A study of the comparison of customers' satisfaction and loyalty at McDonald's two types of outlets is presented. The objective of this study is to test correlation among selection attributes, customer satisfaction and loyalty of customers patronizing...

      A study of the comparison of customers' satisfaction and loyalty at McDonald's two types of outlets is presented. The objective of this study is to test correlation among selection attributes, customer satisfaction and loyalty of customers patronizing two types of Mcdonald's restaurants - stand alone and co-branded, as Mcdonald's is known to be actively participating in co-branding with discount stores such as E-Mart. In order to measure customer loyalty, benchmark scores from customers showing extreme satisfaction are compared to the mean scores of total sample customers at each outlet. Meeting or exceeding benchmarking scores does not automatically bring in and create loyal customers but in doing so will certainly help build up strong customer relationship which will create additional loyalty. Marketers should be well aware that statistically significant difference do exist between these two groups of customers and should take into consideration these findings in opening up new outlets or renovating existing outlets.

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      참고문헌 (Reference)

      1 LaVeccchia G, "^Fast Casual Enters the Fast Lane" 43-50, 2003February

      2 "Wrong Turns Point in Right Direction" 29 : 42-46, 1997September

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      4 Bowen, J., "The Relationship Between Customer Loyalty and Customer Satisfaction" 13 : 213-217, 2001

      5 Toh, "The Key to Frequent Guest Program" 66-72, 1993

      6 Park MR, "The Consumption Patterns of Fast Food in Small Cities" 14 : 139-148, 1999

      7 Namasivayam, K, "The Consumer As Transient Employee" 14 : 420-435, 2003

      8 Chung KY, "The Co - Branding between Korean Tourist Hotels and Foreign Branded Restaurants" 7 : 157-173, 1998

      9 Strate, R., "Strategic alliances between hotels and restaurant" 7 : 50-61, 1997

      10 Roh, Y., "Strategic Alliance: The Economics of Dual Branding in Restaurant Franchising" 4 : 321-332, 2001

      1 LaVeccchia G, "^Fast Casual Enters the Fast Lane" 43-50, 2003February

      2 "Wrong Turns Point in Right Direction" 29 : 42-46, 1997September

      3 Park JH, "The Relationship among Service Quality , Customer Satisfaction , Image , and Service Loyalty in Fast Food Service" 12 : 85-101, 2002

      4 Bowen, J., "The Relationship Between Customer Loyalty and Customer Satisfaction" 13 : 213-217, 2001

      5 Toh, "The Key to Frequent Guest Program" 66-72, 1993

      6 Park MR, "The Consumption Patterns of Fast Food in Small Cities" 14 : 139-148, 1999

      7 Namasivayam, K, "The Consumer As Transient Employee" 14 : 420-435, 2003

      8 Chung KY, "The Co - Branding between Korean Tourist Hotels and Foreign Branded Restaurants" 7 : 157-173, 1998

      9 Strate, R., "Strategic alliances between hotels and restaurant" 7 : 50-61, 1997

      10 Roh, Y., "Strategic Alliance: The Economics of Dual Branding in Restaurant Franchising" 4 : 321-332, 2001

      11 John, "Service Attributes and Situational Effects on Consumer Preference for Restaurant Dining Journal of Travel Research" 20-27, 1987

      12 Nation?s, "Restaurant News. Top 100," Nation?s Restaurant News 30 : 57-80, 2003June

      13 Shoemaker, "Relating Coupon Redemption Rates to Past Purchasing of the Brand Journal of Advertising Research" 40-47, 1985

      14 Corney, W. J, "Quality Feed-back From Patrons in the Fast Food Industry" 1 (1): 1996

      15 Restaurant, "Outlook - Food Service Industry in 2003" Restaurant 214-,

      16 and Rosen, "Measuring Service Quality in Restaurants An Application of the SERVQUAL Instrument" 3-14, 1994

      17 Kang JH, "Measuring Fast Food Restaurant Attractiveness: A Multi Attribute Approach." 17 : 16-30, 2002

      18 Hunter,V, "Measuer Customer Loyalty for Complete Picture of ROI" 83 : 18-, 1998

      19 Young, "Journal of Product and Brand Management" 218-227, 1997

      20 Shin JY, "Introduction to the Korean Foodservice Industry" Daewangsa 2003

      21 Tepeci, M., "Increasing Brand Loyalty in the Hospitality Industry" 11 : 223-229, 1999

      22 Kim HB, "Impacts of Dining - out Motives on the Customers? Choice Behavior of Restaurants An Empirical Examination of Foreign - Chain Restaurants Journal of Tourism Science" 205-221, 1998

      23 Chang DS, "Impact of Satisfaction about Service Quality on Store Loyalty A Comparative Study of the International Brand and the Domestic Brand of Fast Food Franchise in Korea" 30 : 26-47, 2002

      24 Boone, J, "Hotel-restaurant co branding - a preliminary study" 10 : 34-43, 1997

      25 Burns, "French Frieds With That Quart of Oil?" 86-87, 1995

      26 Halverson, "Fast Food Giant Go With The Traffic Flow" 1995

      27 Krummert B, "Fast Food Fades, Fast Casual Climbs^" 87-, April2003

      28 Oliva, "Examining a Typology of Service Patronage Journal of Travelers Research" and MacMillan 2-11, 1992

      29 Rumore,, N.,, "Effectiveness of Competitive Strategics in Fast Food Markets An Analysis of Customers? Preferences" 3 : 39-47, 1999

      30 Wong, "Customer Behavioral Intentions in the Hospitality Industry" 6 : 53-63, 1999Autumn

      31 Bagozzi,, R. P.,, "Cultural and Situational Contingencies and the Theory of Reasoned Action Application To Fast Food Restaurant Consumption" 9 : 97-106, 2000

      32 Taylor, "Coupon Promotions in Quick Service Restaurants" 41-47, 2002

      33 Lee EH, "Consumer Using Behavior and Attitude on Coupon" The Social Science Research Institute of Sang Myung University 1-22, 2002

      34 Lee, M., "Consumer Evaluations of Fast Food Service: a Cross-National comparison," 11 : 39-50, 1997

      35 and Keller, "Consumer Evaluation of Brand Extension Journal of Marketing" 27-41, 1990

      36 Park C, "Consumer Attitutes and Satisfaction For Fast Food Restaurant in Busan" 73-91, 2001

      37 Knutson B, "College Students^Fast Food" 41 : 68-74, 2000

      38 Hahm, S. P, "Co Branding as a Market Driven Strategic Financial Investment Option in the Hospitality Industry. Doctoral Dissertation." The Virginia Polytechnic Institute and State University 2001

      39 Park C, "Chun JK"

      40 Rao, "Brand Alliances as Signals of Product Quality" 87-97, 1994

      41 Coyne, "Beyond Service Fads - Meaningful Stragegies for the Real World" 6-76,

      42 Chen, W., "Benchmarking Quality Goals in Service Systems" 12 : 113-128, 1998

      43 Kim HY, "Analysis of the Customer?s Expectation and Satisfaction for Service Quality in Restaurants" 41-50, 2000

      44 Park HJ, "An Exploratory Study on Co-Branding in Food Service Industry" Youngsan University 2003

      45 Hahm SP, "An Exploratory Study of the Co-branding Franchisees in the Foodservice Industry" 6 : 75-87, 2003

      46 Pattijohn, L. S.,, "An Evaluation of Fast Food Restaurant Satisfaction Competitive Comparisons and Impact on Future Patronage" 2 : 3-20, 1997

      47 Lee, M, "An Analysis of Consumer Images of International Fast Food Restaurant Chains in Taiwan" 615-624, 2000

      48 Huh YJ, "A Study on the Selection Attributes of Consumers on Chain Restaurant." 1999

      49 Yoo YJ, "A Study on the Selection Attributes According to the Use Types of Family Restaurants - With the main focus on the Taegu Area" 11 : 43-67, 1999

      50 Park SJ, "A Study on the Restaurant Selection Attribute Based on the Consumers? Change in Beha-vior." 2000

      51 Lim KH, "A Study on the Consumer Attitudes and Service Quality for Fast-Food Restaurant" 18 : 1-21, 2003

      52 Son HK, "A Study on the Co - Branding between Korean Tourist Hotels and Foreign Branded Restaurants." 1997

      53 Lim HC, "A Study on Consumers Selection Behavior on Fast Fod Restaurant" 1998

      54 Kim KS, "A Study of Co-branding Between Dining Restaurant and Hotel for the effective management of Hotel Food and Beverage Outlets" 12 : 259-280, 2002

      55 Park HJ, "A Study On the Relationship of the Eating-Out" Shilla University Master Degree Thesis 2001

      56 Chang DS, "A Comparative Study on the Services Quality of Korean and Foreign Brand Fast Food Franchisee in Korea" Korea Service Management Society 1 : 101-125, 2000

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가 재인증평가 신청대상 (재인증)
      2020-01-01 등재 등재학술지 유지 (재인증) KCI등재
      2017-01-01 등재 등재학술지 유지 (계속평가) KCI등재
      2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
      2013-01-01 등재 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 등재 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2002-01-01 등재 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2000-07-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.8 0.8 0.87
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.89 1.461 0.11
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