지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.9
- 수록면
- 226 - 239 (14page)
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초록· 키워드
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The purpose of this study is to examine the structural relationships among customer`s menu selections considerations, overall satisfaction, and intention of revisiting. In the study of the actual proof, set up three hypotheses which is based factors of evaluation. After that, analyzed 247 copies of questionnaires distributed from August 1, 2010 to August 30, 2010 and collected with using program of SPSS package. It was the factor of menu quality that have a great effect on satisfaction of customers and intent of revisits. It showed that menu quality was the essential factor so, should care of the basic articles. it showed that the satisfaction of customers made themselves revisit and recommend their friends to visit. It showed that customers visiting Japanese-style restaurants liked its menu and satisfied with their meals. So, should analyze the favors of the customers and develop the menu constantly to arouse customers` interests and contents in the future. Therefore, is given rise to necessity to make the customers like foods through menu management.
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UCI(KEPA) : I410-ECN-0101-2018-326-002146832