RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재

      레스토랑 이용자의 선택 속성, 브랜드 이미지, 구매 행동 간의 구조적 관계에 관한 연구

      한글로보기

      https://www.riss.kr/link?id=A100059342

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

      This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found. First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.
      번역하기

      This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found. First,...

      This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found. First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.

      더보기

      참고문헌 (Reference)

      1 조성호, "한식 전문 업소의 서비스 선택 속성에 관한 연구 - 경기 북부 지역을 중심으로 -" 한국조리학회 14 (14): 188-202, 2008

      2 손일락, "패밀리 레스토랑에 대한 신뢰와 몰입이고객만족에 미치는 영향" 한국관광연구학회 19 (19): 373-388, 2005

      3 박희정, "이용행태 및 인구통계적 특성과 레스토랑 선택속성간의 관계에 관한 연구. -패스트푸드점을 중심으로-" 한국식품영양과학회 31 (31): 492-499, 2002

      4 전진화, "와인 소비자의 선택 속성의 만족도에 관한 연구" 한국조리학회 12 (12): 140-157, 2006

      5 Cheon HS, "The economic effect of the foodservice industry in Korea" The Graduate School of Kyonggi University 2002

      6 Lee SH, "Study of the selective attributes for the foreign brand restaurants in Korea" Graduate School of Sejong University 1999

      7 Crocker Jennifer, "Schematic Bases of Belief Change" Attitudinal Judgement 197-226, 1984

      8 Degado-Ballester Elena, "Development of a Brand Trust Scale. Working Paper" University of Murcia 6-8, 2002

      9 Kival J, "Consumer research in the restaurant environment, Part 3: Analysis, findings and conclusions" 11 (11): 37-39, 2000

      10 Khan MA, "Concepts of Foodservice Operations and Management" Van Nostant 46-48, 1991

      1 조성호, "한식 전문 업소의 서비스 선택 속성에 관한 연구 - 경기 북부 지역을 중심으로 -" 한국조리학회 14 (14): 188-202, 2008

      2 손일락, "패밀리 레스토랑에 대한 신뢰와 몰입이고객만족에 미치는 영향" 한국관광연구학회 19 (19): 373-388, 2005

      3 박희정, "이용행태 및 인구통계적 특성과 레스토랑 선택속성간의 관계에 관한 연구. -패스트푸드점을 중심으로-" 한국식품영양과학회 31 (31): 492-499, 2002

      4 전진화, "와인 소비자의 선택 속성의 만족도에 관한 연구" 한국조리학회 12 (12): 140-157, 2006

      5 Cheon HS, "The economic effect of the foodservice industry in Korea" The Graduate School of Kyonggi University 2002

      6 Lee SH, "Study of the selective attributes for the foreign brand restaurants in Korea" Graduate School of Sejong University 1999

      7 Crocker Jennifer, "Schematic Bases of Belief Change" Attitudinal Judgement 197-226, 1984

      8 Degado-Ballester Elena, "Development of a Brand Trust Scale. Working Paper" University of Murcia 6-8, 2002

      9 Kival J, "Consumer research in the restaurant environment, Part 3: Analysis, findings and conclusions" 11 (11): 37-39, 2000

      10 Khan MA, "Concepts of Foodservice Operations and Management" Van Nostant 46-48, 1991

      11 Khan MA, "Concepts of Foodservice Operations and Management" Van Nostant 50-51, 1991

      12 Henshall BD, "Comparative assesment of tourist generation markets for New zealand" 12 (12): 219-238, 2005

      13 Seo JW, "Buying behavior, market segmentation, and analysing demand determint factor through family restaurant aervice quality" Graduate School of Sejong University 2006

      14 Keller KL, "Building customer-based brand equity" 10 (10): 15-19, 2001

      15 Cheon HS, "An Analysis on the Economic Structure" Industrial Growth and Economic Effect in the Korean Food Service Industry 15-16, 2007

      16 Lee JE, "A study on the trend and prospect of Korea eating-out industry" Gradute School of Dankook University 2005

      17 Baik YC, "A study on the relation between family restaurant choice attributes and the influential factors" 10 (10): 95-116, 2001

      18 Lee HJ, "A study on the menu-selection behavior in hotel Italian restaurant" 9 (9): 37-54, 2003

      19 Ji YU, "A study on the influence to brand image and purchase behavior of decision attribute of family restaurant" The Graduate School of Business Administration, Hong Ik University 2009

      20 Lee AJ, "A study on the customers' satisfaction of restaurants choice behavior in hotel foodservice industry" 17 (17): 155-159, 2002

      21 Go GD, "A study on promotion menu of hotel restaurant and customers' choice attribute" 9 (9): 57-72, 2003

      22 Lee JL, "A study on family restaurant choice attributors of female has job" 9 (9): 22-36, 2003

      23 Lee KI, "A Study on Evaluating and Improving Food Away From Home Statistics" Korea Rural Economic Institute 25-39, 2005

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2027 평가예정 재인증평가 신청대상 (재인증)
      2021-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2018-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2017-12-28 학술지명변경 한글명 : 한국조리학회지 -> Culinary Science & Hospitality Research KCI등재
      2017-03-16 학회명변경 한글명 : 한국조리학회 -> (사)한국조리학회
      영문명 : 미등록 -> Culinary Society of Korea
      KCI등재
      2015-12-08 학술지명변경 외국어명 : The Korean Journal of Culinary Research -> Culinary Science & Hospitality Research KCI등재
      2015-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2011-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2007-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 1.72 1.72 1.72
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      1.69 1.72 2.16 0.3
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼