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논문 기본 정보

자료유형
학술저널
저자정보
김자경 (동원대학교) 이원해 (우송정보대학)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.26 No.4(Wn.117)
발행연도
2020.4
수록면
174 - 185 (12page)

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연구주제
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연구배경
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연구방법
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연구결과
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초록· 키워드

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As single consumers are becoming important consumers in the restaurant industry, this study was conducted to verify the relationship between various factors that can motivate the selection of restaurants based on single consumers, and the outcome variables such as satisfaction and recommendation intention based on push-pull theory. Survey method was used for demonstrating the research purposes. A survey was developed after confirming the validity and reliability through pre-test with 0 consumers who have visited in urban food festival currently. Final survey was distributed to 30 single customers and 412 respondents were used for statistical analysis after remove missing response and unsincere participants. Based on the hypothesis results, only social factor has significantly influence on satisfaction and recommend intention among push factors. In full factors, the attraction has significantly influence on both satisfaction and recommend intention. In addition, the facility and economic factors have impact on satisfaction only. Last, this study confirmed the significant relationship between satisfaction and recommend intention as well. Hence, this study will contribute to better understand the single consumers through applying the push-pull theory on foodservice industry, and provide various and detailed implications not only for the academic but also for the restaurant business practitioners.

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구설계 및 방법
4. 연구결과
5. 연구시사점 및 연구한계점
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