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A study on the relationships among eating-out value, subjective well-being and behavior intention
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외식가치, 주관적 웰빙, 행동의도의 관계에 관한 연구

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Type
Academic journal
Author
Lee, Hee-Min (경희대학교) Namkung, Young (경희대학교)
Journal
Korean Hospitality and Tourism Academe Korean Journal of Hospitality & Tourism Vol.26 No.3(Wn.99) KCI Accredited Journals
Published
2017.4
Pages
113 - 130 (18page)
DOI
10.24992/KJHT.2017.04.26.03.113.

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A study on the relationships among eating-out value, subjective well-being and behavior intention
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Research history (2)

2017

A study on the relationships among eating-out value, subjective well-being and behavior intention
Lee ,  Hee-Min ,  Namkung Korean Journal of Hospitality & Tourism 2017.04 Academic journal
A study on the eating-out value, subjective well-being and behavior intention
이희민 조리외식경영 2017.01 Thesis
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Abstract· Keywords

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The role of subjective well-being with leisure and hospitality services has become crucial in successful management. Subjective well-being can be examined at the national and individual levels. In this study, subjective well-being was examined at the individual level. The purpose of this study is to 1)examine the effects of eating-out value(functional, social, and monetary) on subjective well-being, 2)investigate the effects of eating-out value on behavioral intention, and 3)assess the effect of subjective well-being on behavioral intention in restaurants. In October 2016, a total of 501 samples who had visited a table service restaurant within the last three months participated in this study. The results of this study are as follows. First, factor analysis identified three eating-out values in restaurants: functional, social, and monetary value. Second, regression analysis showed that three types of eating-out values had significantly affected consumers’ subjective well-being. Among three types of eating-out values, social value is the most influential factor affecting consumers’ subjective well-being. Third, eating-out values had a significantly positive effect on behavioral intention. Among the three types of eating-out values, monetary value is the most influential factor affecting consumers’ behavior intention. Fourth, consumers’ subjective well-being had a significantly positive effect on behavioral intention. Based on these results, theoretical and practical implications for effective marketing for restaurant practitioners were suggested.
#Restaurant #Eating-Out Value #Subjective Well-Being #Behavior Intention #레스토랑 #외식 가치 #주관적 웰빙 #행동의도

Contents

Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구방법
Ⅳ. 실증분석
Ⅴ. 결론 및 제언
참고문헌
국문초록

References (84)

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[학술지(정기간행물)] - 강지원 / 2014 / SNS를 통한 외식정보탐색활동에 대한 고객의 추구 가치 분석-Laddering 기법의 적용- / 관광학연구 38 (3) : 81 ~ 102 dbpia [학술지(정기간행물)] - 구재선 / 2011 / 한국인, 누가 언제 행복한가? / 한국심리학회지: 사회및성격 25 (2) : 143 ~ 166 google schola [학술지(정기간행물)] - 김광수 / 2005 / 고객의 외식가치에 대한 지각이 만족도에 미치는 영향에 관한 연구 / 외식경영연구 8 (1) : 67 ~ 85 google schola [학술지(정기간행물)] - 김균 / 2009 / 정보탐색 동기에 따른 온라인 정보탐색 유형에 관한 연구 / 광고학연구 20 (1) : 155 ~ 169 dbpia [학술지(정기간행물)] - 김덕진 / 2015 / 고등학교 운동선수의 열정이 주관적 웰빙과 지속의도에 미치는 영향 / 아시아 운동학 학술지 17 (1) : 39 ~ 47 Crossref

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