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The Effect of Chinese Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention for Korean Restaurants in Shandong, China
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중국 산동성내 한식당 이용 중국인의 서비스품질속성에 대한 인식이 고객 만족도, 재방문 의도 및 추천 의도에 미치는 영향

논문 기본 정보

Type
Academic journal
Author
Rong Han (충북대학교) Lee Young Eun (충북대학교)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제30권 제5호 KCI Accredited Journals
Published
2017.10
Pages
943 - 959 (17page)
DOI
10.9799/ksfan.2017.30.5.943

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The Effect of Chinese Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention for Korean Restaurants in Shandong, China
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Research history (2)

2017

The Effect of Chinese Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention for Korean Restaurants in Shandong, China
Rong Han ,  Lee Young Eun 한국식품영양학회지 2017.10 Academic journal

2016

The effect of Chinese perceptions of quality attributes on customer satisfaction, revisit intentions and recommendation intentions for Korean Restaurants in Shandong Province, China
한용 식품영양학과 2016.01 Thesis
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Abstract· Keywords

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The Effect of Chinese Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention for Korean Restaurants in Shandong, China Rong Han and †Young Eun Lee* *Graduate School and Dept. of Food and Nutrition, Chungbuk National University, Chungbuk 28644. Korea Abstract This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.
#quality attributes #customer satisfaction #revisit intention #recommendation #intention #Korean restaurants

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References (56)

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안현애 / 2010 / 한식당 선택 시 인지된 위험 지각이 고객 행동 의도에 미치는 영향 - 중국인 유학생을 대상으로 - / Culinary Science & Hospitality Research 16(3):51~65 google schola 안현애 / 2010 / 중국유학생 한식당 선택 시 외식동기와 위험지각의 고객행동의도와의 상관관계에 관한 연구 google schola Bae BR / 2011 / Amos 19 Structural Equation Modeling-Principles and Practices / Cheongram :134~145 google schola Bae BL / 2014 / LISREL 9. 1 Structural Equation Modeling-Principles and Practices. Cheongram, Seoul. Korea / Cheongram :75~82 google schola Bang MK. / 2009 / Korea food globalization / Food Industry Nutr 14:1~11 google schola

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