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레스토랑 메뉴선택 속성과 고객만족 - 서울지역 이태리레스토랑을 중심으로-
엄은경 ( Eun Kyung Um ),박경곤 ( Kyung Kon Park ) 한국문화관광학회 2007 문화관광연구 Vol.9 No.1
This study is regarding menu choice factors and customer using Italian restaurant and relationship between customer satisfactions. As a result of analysis, demographic facts of 5 items generally have an articulate effect on attribute of menu choice in Italian restaurant from customer. Second, regarding significant difference of practice in use, as customer use the restaurant often, they have a high degree of concern for each menu item and also they show an cautious and sensitive reaction. In case of use purpose, noticeable distinction part is business meetings. Customer value food`s original factor considering freshness rather than economic aspects of foods in the business meeting. Third regarding the relation between the menu choice factors and the customer satisfaction, it is found that the menu choice factors, the effects of the customer satisfaction.
소믈리에 역할요인이 고객만족 및 재구매에 미치는 영향 연구
한영일 ( Young Il Han ),박경곤 ( Kyung Kon Park ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2011 호텔리조트연구 Vol.10 No.2
The wine consumption is increasing rapidly it is impacted by a desire for healthier life style as well as the wine helps optimal social network within alcohol culture. Thus, the consumers want have a suitable recommend from sommelier for enjoyable wine consumption. Firstly, for hypothesis 2 the research applied regression analysis to find out the role of sommelier for effect of customer satisfaction the result indicated that serve the customer factor and the role of specialist factor was affected on customer satisfaction. Secondly, for hypothesis 3 the research applied regression analysis to find out the role of sommelier for effect of wine repurchasing intention; the serve a customer factor was effected on wine repurchasing intention however the role of specialist factor was not affected. This study is for find out the role of sommelier regarding to effect of wine selection attribute, customer satisfaction and repurchasing intention. Unfortunately the study faced some of limit during the study therefore further study needs to overcome the limit of time and spatial limitation also hope to be accomplished in-depth study on sommelier`s wine selection attribute for leading matured wine industry.
레스토랑 서비스교육에 따른 직무만족과 서비스 수행성에 관한 연구
김상욱(Sang Wook Kim),안장수(Jang Soo Ahn),박경곤(Kyung Kon Park) 한국관광연구학회 2010 관광연구저널 Vol.24 No.3
The purpose of this study is to grasp that service training of restaurant employee have an effect on job satisfaction and service directivity keeping an eye on service training environment of this kind of restaurant employee and to present service training direction of restaurant employee and the result of this study is as follows. First, service training of restaurant has an positive effect on systematic factor and private factor of job satisfaction. Especially, it can have an big effect on private factor than systematic factor but service trend training doesn`t have an effect on private factor of job satisfaction. Second, service training of restaurant can have an positive effect on service directivity and it indicates that employee can be led with performance ability of better quality service through efficient and continuous training developing service training program of hotel restaurant employee. Third, individual satisfaction can have many effect on service leadership and point of service directivity as well as systematic satisfaction of job satisfaction of restaurant employee.