팬데믹 이후 항공기 기내식음료 서비스의 지각된 위험이 고객 만족도에 미치는 영향에 관한 연구The Impact of Perceived Risk of In-flight Food and Beverage Service on Customer Satisfaction after the Pandemic
- Other Titles
- The Impact of Perceived Risk of In-flight Food and Beverage Service on Customer Satisfaction after the Pandemic
- Authors
- 권나은; 현성협
- Issue Date
- Feb-2022
- Publisher
- 한국마이스관광학회
- Keywords
- In-flight food and beverage; Pandemic; Infectious disease; Hygiene; Safety; 기내식음료; 팬데믹; 감염병; 위생; 안전
- Citation
- MICE관광연구, v.22, no.1, pp.39 - 53
- Indexed
- KCI
- Journal Title
- MICE관광연구
- Volume
- 22
- Number
- 1
- Start Page
- 39
- End Page
- 53
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/139536
- DOI
- 10.35176/JMTR.22.1.3
- ISSN
- 2765-7787
- Abstract
- The purpose of this study is to empirically examine the effect of perceived risk of in-flight food and beverage service on customer satisfaction after the pandemic. In addition we would like to examine the changes in customer perception and the direction of in-flight food and beverage services. First, this study found that customers who are well aware of the risk of infectious diseases were more than customers who are less aware of infectious disease risks. Therefore, as the risk of infectious diseases increases, related in-flight food and beverage services should be introduced more safely and thoroughly. Second, among the related airline food and beverage services provided, customers responded that services provided on board, such as wearing safety protective equipment and sanitary gloves, using disposable items, and stability of in-flight food and beverage, are more important than other service areas. Therefore, airlines need to improve the overall industry and procedures of in-flight food and beverage services directly connected to infectious diseases based on specific demands and changes in perceptions that differ from before the pandemic.
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Collections - 서울 사회과학대학 > 서울 관광학부 > 1. Journal Articles
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