호텔뷔페레스토랑 소비자의 인구통계학적 특성에 따른 선택속성, 만족도 및 추천의도간의 영향 연구

Abstract

The purpose of this study is to suggest management strategies to the upscale hotels’ buffet restaurants in Korea by analyzing the selection attributes’ influence on satisfaction and recommendation intention. Surveys were conducted from April 15th through May 4th and September 5th through 15th, 2016 by using both SNS and off-line surveys to the people with buffet restaurants experiences within a year. One hundred and eighty questionnaires were collected, but usable 172 questionnaires were used for the statistical analysis. The results showed that “quality of food” had a positive influence on the satisfaction while “security” showed positive on the recommendation intention and “employees’ service” showed the negative influence on the recommendation intention. In addition, although not significant results, many selection attributes’ showed negative influence on satisfaction indicating the difficulties of making the sophisticated consumers of hotel guests satisfied.