The Analysis of a Causal Relationship of Traditional Korean Restaurant’s Well-Bing Attribute Selection on Customers’ Re-Visitation and Word-of-Mouth
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 백항선 | - |
dc.contributor.author | 신충섭 | - |
dc.contributor.author | 이상윤 | - |
dc.date.available | 2020-02-28T05:43:06Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2016-06 | - |
dc.identifier.issn | 2288-2766 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/9398 | - |
dc.description.abstract | This study analyzes what effects does restaurant’s well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant’s service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 – Korean restaurant’s well-being attribute selection will have a positive influence on re-visitation intention – it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 – Korean restaurant’s well-being attribute selection will have a positive influence on word-of-mouth intention – it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word-of-mouth intention. Third, under hypothesis 3 – Korean restaurant’s re-visitation intention will have a positive influence on word-of-mouth intention – it is considered that eliciting customer’s re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer’s re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | 동아시아경상학회 | - |
dc.relation.isPartOf | East Asian Journal of Business Economics | - |
dc.title | The Analysis of a Causal Relationship of Traditional Korean Restaurant’s Well-Bing Attribute Selection on Customers’ Re-Visitation and Word-of-Mouth | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.doi | 10.20498/eajbe.2016.4.2.28 | - |
dc.identifier.bibliographicCitation | East Asian Journal of Business Economics, v.4, no.2, pp.48 - 60 | - |
dc.identifier.kciid | ART002261093 | - |
dc.citation.endPage | 60 | - |
dc.citation.startPage | 48 | - |
dc.citation.title | East Asian Journal of Business Economics | - |
dc.citation.volume | 4 | - |
dc.citation.number | 2 | - |
dc.contributor.affiliatedAuthor | 이상윤 | - |
dc.subject.keywordAuthor | Korean Restaurant | - |
dc.subject.keywordAuthor | Well-Being | - |
dc.subject.keywordAuthor | Attribute Selection | - |
dc.subject.keywordAuthor | Re-Visitation Intention | - |
dc.subject.keywordAuthor | Word-Or-Mouth Intention | - |
dc.description.journalRegisteredClass | kci | - |
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