한식당의 선택속성이 고객만족도 및 행동의도에 미치는 영향 : 중국인 유학생을 대상으로 = Effects of Korean Restaurant Selection Attributes on Customer's Satisfaction and Behavioral Intertion : Focesed on Chinese Student in Korea

국문 초록 (Abstract)

본 연구는 한국에서 공부하고 있는 중국인 유학생을 대상으로 한식당 선택 속성의 측정요인을 파악하여 한식당을 방문한 중국인 유학생의 만족도 및 행동의도에 미치는 영향을 분석하며, 한식당 선택속성의 여러 가지 측정요인 중 어떤 요인이 고객만족도와 행동의도에 영향을 주는지를 알아보고, 한식당이 고객 재방문 또한 더 많은 고객들의 소비를 유인할 수 있도록 시사점까지 제공하고자 하였다.

목차 (Table of Contents)

• 제 1 장 서 론
• 제 1 절 문제제기 ·····································································································1
• 제 2 절 연구목적 ·····································································································3
• 제 3 절 연구범위 및 방법 ····················································································3
• 제 2 장 이론적 배경
• 제 1 절 한식당 선택속성 ······················································································6
• 1. 한식당의 개념································································································6
• 2. 한식당 선택속성 ····························································································9
• 3. 한식당 선택속성의 측정요인 ····································································11
• 제 2 절 고객만족도 ······························································································14
• 1. 고객만족도 ····································································································14
• 2. 고객만족도의 측정요인 ··············································································15
• 제 3 절 재방문의도 ······························································································17
• 제 4 절 한식당 선택속성 및 고객만족도, 행동의도 간의 선행연구 ······19
• 제 3 장 연구방법
• 제 1 절 연구모형 설계 및 가설설정 ·······························································22
• 1. 연구모형··········································································································22
• 2. 가설설정 ··········································································································23
• 제 2 절 설문지 구성 및 내용 ············································································25
• 제 3 절 자료수집 및 분석방법 ··········································································27
• 1. 자료수집··········································································································27
• 2. 분석방법 ··········································································································28
• 제 4 장 실증분석
• 제 1 절 인구통계학적 특성 ················································································29
• 제 2 절 한식당 이용 형태적 특성 ···································································30
• 제 3 절 요인분석 및 신뢰성 검증 ···································································33
• 1. 한식당의 선택속성 ························································································33
• 2. 고객만족도······································································································35
• 3. 행동의도 ··········································································································36
• 제 4 절 상관관계 분석 ························································································37
• 제 5 절 가설의 검정 ····························································································38
• 1. 한식당의 선택속성이 고객만족도에 미치는 영향 ··································38
• 2. 한식당의 선택속성이 행동의도에 미치는 영향······································39
• 3. 고객만족도가 행동의도에 미치는 영향 ····················································40
• 4. 가설검증의 결과····························································································41
• 제 5 장 결론
• 제 1 절 연구결과의 요약 및 시사점 ·······························································43
• 1. 연구결과의 요약 ··························································································43
• 2. 연구의 시사점······························································································44
• 제 2 절 연구의 한계점 및 향후 연구방향 ·····················································47
• 2. 분석방법 ··········································································································28