지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study conducted positive analysis of the influence that menu selection attribute of Korean restaurant has on revisit intention and conducted positive analysis of strength, weakness, low ranking and excess of menu selection attributes of Korean restaurants by surveying in Paris and conducting IPA analysis based on the survey result. The result of the analysis was as follows. First, it was revealed that 18 variables - price of menu, temperature of menu, authenticity of menu, flavor of food, amount of food, nutrition of food, visual element of food, cleanliness of food, freshness of food, size of food, color of dish, scent of dish, feel of dish, explanation of dish, existence and non existence of health food, ingredient and cuisine, suitability of food container and differentiation with existing food - had significant differences. The result of IPA analysis showed that weakness was visual element of food and strength was price of menu, temperature of menu, flavor of food, amount of food, cleanliness of food, freshness of food, flavor of dish and low ranking was seasonality of menu, authenticity of menu, originality of menu, size of food, color of dish, feel of dish, explanation of dish, existence and non existence of health food, ingredient and cuisine, suitability of food container and differentiation with existing food. Second, the higher recognition of attributes of menu, organic functions of menu, property of menu and explanation of menu, the higher revisit intention. When analyzing the difference in influence that menu quality attributes had on revisit intention, it was revealed that explanation of menu had greatest influence on revisit intention followed by organic functions of menu, property of menu and attributes of menu. This study is significant in that it provides useful material for Korean food service industry`s establishing marketing strategy.
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UCI(KEPA) : I410-ECN-0101-2016-326-002705080