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논문 기본 정보

자료유형
학술저널
저자정보
조민애 (경주대학교) 이연정 (경주대학교)
저널정보
한국외식산업학회 한국외식산업학회지 한국외식산업학회지 제4권 제1호(통권 제8호)
발행연도
2008.3
수록면
187 - 203 (17page)

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연구주제
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연구배경
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연구방법
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연구결과
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초록· 키워드

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The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, key word used for recommendation, and employee attitude) influences the customer's menu decision. Data were collected from 550 customer who visited a family restaurant more than twice at dinner time. The study results are as follows: First, all demographic variables including age, marital status, income, and education except for gender showed a significant difference. Therefore, the H1 was accepted. Second, ‘menu picture' and ‘explanation by word' among the tools used by employees for recommendation were found to influence customer's menu decision. Therefore, H2 was accepted. Third, the words such as ‘new menu', and ‘special only today' used by employees for recommendation were found to influence customer's menu decision. Therefore, H3 was accepted. Fourth, employee's attitude elements such as ‘interesting explanation', ‘dressed up tidy', ‘strong intention', and ‘patience' were found to influence customer's menu decision. Therefore, the H4 was accepted. Therefore, I think that ‘menu picture' and ‘explanation by word' among the tools used by employees for recommendation, the words such as ‘new menu', and ‘special only today' used by employees for recommendation and employee's attitude elements such as ‘interesting explanation', ‘dressed up tidy', ‘strong intention', and ‘patience' for recommendation is good in marketing strategies.

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ABSTRACT
Ⅰ. 서론
Ⅱ. 선행연구 고찰
Ⅲ. 연구설계
Ⅳ. 분석결과
Ⅴ. 결론
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