http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
외식소비자의 뷔페식당 이용특성이 고객만족도에 미치는 영향
우문호(Moon Ho Woo) 한국관광연구학회 2010 관광연구저널 Vol.24 No.2
This paper examined the effect of user`s characteristics of buffet restaurant on customer satisfaction as the moderator effect of service level. To examine this issue and generate empirical generations, the author conduct the relationship of the user`s characteristics of buffet restaurant, moderator effect of service level, customer satisfaction using a hierarchical linear model. The expectancy benefit of customer, external divergence, use convenience, and customer consideration were as proxy for the use characteristics of buffet restaurant. The product management, price management, place management, and promotion management were as proxy for the service level. The satisfaction for use characteristics of buffet restaurant and service level were as proxy for the customer satisfaction. Based on the analysis of one hundred eighty cases, the following results were found. First, the use characteristics of buffet restaurant, service level, and customer satisfaction will be drawn. Second, the use characteristics of buffet restaurant have a positively significant influence on customer satisfaction. Third, the interaction effects between the use characteristics of buffet restaurant and service level have a positively significant influence on customer satisfaction.
레스토랑 이용자의 선택 속성, 브랜드 이미지, 구매 행동 간의 구조적 관계에 관한 연구
우문호(Moon Ho Woo) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found. First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.
신애숙,우문호 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.2
The purpose of this study is to investigate the drinking patterns and behaviors of Yangsan College students. Data were collected by a self-administered survey from the subjects, of which male students were 336 and female 165. The results of this study were as follows: 1. With regard to attitude toward drinking, 93.1% of the male subjects and 84.3% female subjects reported to have favor for drinking while only 9.3% of the subjects against drinking. 2. Those who reported to have at least a drink everyday were 13.3% of the subjects. For drinking frequency subjects who reported once in two or three day were most popular(21.9%). The frequency of drinking alcohol was associated positively with amount of discretionary money the students have. 3. For amount of drinking, 42.5% of subjects responded that they were able to drink soju at least one bottle per occasion. Data showed a high positive correlation between drinking frequency and financial costs they spent to drink. 4. The reasons subjects gave to drink included social gatherings after school or student activities (40.1%), change of mood(16.5%), and personal cerebration(16.5%). 5. The most popular place for the subject to go for a drink was neighborhood pubs(43.5%), followed by bar or pubs at downtown(28.3%) and nearby campus(12.2%).