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외식상품의 인증마크 이미지, 인지도가 소비자 신뢰와 구매행동에 미치는 영향 - 어린이 기호식품 품질인증마크 중심으로 -
김기영 ( Kim Ki-young ),경수빈 ( Kyung Soo-bin ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2018 호텔리조트연구 Vol.17 No.3
The purpose of this study is to investigate the relationship between consumer trust and purchasing behavior of children 's preference food quality certification mark. The subjects were 320 general adults over 20 years old in Seoul and Gyeonggi area. A total of 294 copies were analyzed. The collected data were analyzed by frequency, reliability, and regression using SPSS 18.0. As a result, First, the quality certification mark image has a positive effect on the recognition. Second, the quality certification mark image and awareness have a positive effect on consumer trust. Third, the quality mark image and awareness have a positive effect on purchase behavior. Fourth, consumer trust has a positive effect on purchase behavior. Children's favorite Food quality certification marks Image and awareness play a positive role for consumers who play an important role in purchasing behavior by promoting trust. Therefore, it is necessary to constantly promote the certification mark so that the recognition and image of the children's food quality certification mark will work positively, Strengthening food safety management certification standard procedure and management and strong administrative disposition in violation of the Food Sanitation Act are necessary.
지각된 대기시간이 부정적 감정, 수용가능성 및 서비스 품질 평가에 미치는 영향 : 단체급식 이용자를 대상으로
김기영 ( Kim Ki-young ),경수빈 ( Kyung Soo-bin ) 한국이벤트컨벤션학회 2018 이벤트 컨벤션 연구 Vol.14 No.3
The purpose of this study was to investigate the effect of perceived waiting time on negative emotions, acceptability, and service quality. A total of 246 sections were analyzed in a survey of 300 group Institutional food service Customers in Seoul and Gyeonggi Province. The collected data were analyzed by frequency, reliability, and regression using SPSS 18.0. First, perceived indifference of perceived waiting time, perceived time wastage, and perceived boredom had effect on negative feeling. Second, perceived time wastes and perceived boredom among perceived waiting time factors have a negative effect on acceptability. Third, negative feeling have a negative effect on service quality evaluation. Fourth, acceptability has a positive effect on service quality evaluation. Fifth, perceived indifference and perceived boredom among perceived waiting time factors have a negative effect on service quality evaluation. The results of this study suggest that it will maximize the service quality evaluation and satisfaction of the group meal users by effectively managing the perceived waiting time perceived by the customers.