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외식기업 서비스품질이 고객만족과 재방문의도에 미치는 영향
곽공호(Kong Ho Kwak) 한국관광연구학회 2015 관광연구저널 Vol.29 No.9
Developing Service quality is the most important factor in the food service business. And that means customer``s satisfaction is related with revisitation and confidence formation. Moreover it could affects the recommendation to others positively and it will improve business competition and profitability. Therefore, the purpose of this study was to examine the relathionship among ``Service quality``, ``Customer satisfaction`` and ``Revisit intention``. Through this result, it is judged to be useful data to make specific stratagy for improving ``Customer satisfaction`` and ``Revisit intention``. The summarized results of this study are the followings: as to hypothesis 1, Among the Service quality dimensions, ``Reliability``, ``Responsiveness``, ``Assurance``and ``Empathy`` affect ``Customer satisfaction`` positively(+). ``Tangibles`` affects ``Customer satisfaction`` negatively(-). That means, among the Service quality dimensions, ``Reliability``, ``Responsiveness``, ``Assurance`` and ``Empathy`` are significant factor to improve customer``s satisfaction. Regarding hypothesis 2, ``Customer satisfaction`` is related to ``Revisit intention`` positively(+). The finding indicate that high customer satisfaction is associate with revisit intention affirmatively. According to this results, customer satisfaction is important factor not to be underestimated. Since it is antecedents variable to increase rivisit intention. For complete customer satisfaction, company should provide exceptional service, and build differential service quality. In terms of hypothesis 3, Among the ``Service quality`` factors, ``Reliability``, ``Responsiveness``, ``Assurance`` and ``Empathy`` have found to have a positive effect on ``Revisit intention``(+), ``Tangibles`` has found to have a negative effect on ``Revisit intention`` . These results, improving ``Service quality`` is most important factor in the food service industry. Through developing the service quality, company not only obtain an advantage over their competitors but also raise customer satisfaction. Ultimately, it could affects ``Revisit intention``.
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요리사 자격증의 사회적 기능이 자기효능감과 경력개발 및 평생학습 성과에 미치는 영향에 관한 연구
박정준,곽공호 한국관광산업학회 2020 Tourism Research Vol.45 No.3
National Technology Certificate of Chef endlessly itself in the corporate, is that the management innovation methods of the 21st century which is the knowledge based hotel business environment. For the National Technology Certificate of Chef on the life long study performance. study, the data were gathered from the establish of Seoul, Gwangju, Cheonnam province through the questionnaires. A Study hypothesis were researched for based on the collected data. the data for this research was gathered for 210 using the sampling method after analysis of the data in terms of ML(maximum Likelihood) procedure in AMOS 19.0 was used and the major results are summarized as follows; Firstly, this study tries to finds out a causal relationship between the National Technology of Chef Certificates lifelong study performance and Sense, Combination, Practical , by carrying out the empirical not analysis. Second, this research study to finds out a causal relationship between the Self-Efficacy National Technology of Chef Certificates and life long study established by carrying out the empirical analysis. through the empirical analysis, it tries to examine the effect of Self-Efficacy on life long study performance by verifying the intermediation effects of Career Development on lifelong study performance. this study tries to finds out a social relationship between the National Technology of Chef Certificates and lifelong study performance and Combination by carrying out the empirical analysis. This study verifies that Career Developmentes are intermediation effects between corporate National Technology of Chef Certificate and lifelong study performance. Through the empirical analysis, study finds that Career Developmentes are critical factors had effects on lifelong study performance. In Conclusion, this research explore and analysis empirically that there are some relation to make the learning more effective on life long study performance for Chef Skill. 본 연구는 요리사 자격증의 사회적 기능이 자기효능감과 경력개발 및 평생학습 교육의 성과가 어떻게 영향을 미치는 분석을 연구하였다. 요리사 전문자격증 제도의 요리사 직무수행에 필요한 활용성 전략은 요리사 전문능력 자격증의 실무적 현장성, 통합성, 활용성 등 3가지 사회적 기능 범주관점의 연구 분석에 초점을 맞추었다. 본 연구는 기본데이터 설문지 210부 이용하여 AMO 19.0으로 유효 설문지를 회귀분석, 구조방정식 모형으로 주요 결과를 분석 연구하였다. 첫째, 요리사 자격증 취득의 평생학습으로 현장성을 강조하였으며, 둘째, 요리사 자격증 취득의 경력개발, 자기효능감을 강조하는 연구설정이며, 그리고 사회적 기능 관계를 형성하는 과정과 요리사 자격증 취득의 기능으로서 평생학습,경력개발, 현장성 업무성과를 효과적으로 접근할 수 있는 방법을 제시하는 연구이다요리사 전문자격증 취득의 현장성 관점은 평생학습의 혁신적 방법을 요리사 업무성과 및 역할 욕구를 충실히 반영하는 중차대한 노동시장의 흐름을 지속적으로 관찰하고 창출하는 연구이다.
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최하연(Ha-Yeon Choi),곽공호(Gong-Ho Kwak),김학선(Hak-Seon Kim) 한국조리학회 2017 한국조리학회지 Vol.23 No.2
본 연구에서는 음식관광 브랜드 이미지가 국내외 관광객들에게 어떻게 인식되고 있는지를 파악하고, 음식관광 브랜드 이미지를 유형화시키는 도구인 다차원척도법을 이용하여 결과를 분석하였다. 연구목적 달성을 위해 국내외에 거주하는 해외 음식관광에 관심이 있는 잠재적 음식관광객을 대상으로 온 · 오프라인 설문조사를 통해 수거된 250개의 설문지에서 202개의 설문 응답이 분석에 사용되었다. 연구결과 첫째, 응답자들이 중요하다고 평가하는 8항목을 선택속성으로 추출하고, 국가별 이미지 평균을 분석하여 포지셔닝맵으로 시각화하였다. 둘째, 유사성 분석에서는 다섯국가의 음식이 매우 유사하다고 응답하진 않았지만, 모든 국가가 서로 경쟁관계에 놓일 가능성이 높아 보였다. 둘째, 선택속성 항목들의 중요도 분석을 하였을 때, 음식의 맛(3.88), 국가이미지의 반영(3.82), 충분한 음식의 양(3.65)이 높은 수치가 나타났다. 평균값은 3.62로, 평균값보다 큰 것은 음식의 맛, 충분한 음식의 양, 국가이미지의 반영 총 3개로 나타났기에 잠재적 음식관광객은 음식을 선택할 시에 음식의 맛, 양, 국가이미지 반영의 유무를 우선으로 한다는 것을 알 수 있었다. 이러한 결과들은 음식관광을 활성화 브랜딩 전략에 시사점을 제공할 수 있으리라 사료된다. This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.
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