메뉴 건너뛰기
.. 내서재 .. 알림
소속 기관/학교 인증
인증하면 논문, 학술자료 등을  무료로 열람할 수 있어요.
한국대학교, 누리자동차, 시립도서관 등 나의 기관을 확인해보세요
(국내 대학 90% 이상 구독 중)
로그인 회원가입 고객센터 ENG
주제분류

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국호텔관광학회 호텔관광연구 호텔관광연구 제18권 제6호 (통권 제69권)
발행연도
2016.11
수록면
352 - 377 (26page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
🏆
연구결과
AI에게 요청하기
추천
검색
질문

초록· 키워드

오류제보하기
The purpose of this study was to analyze the effect of service fairness on customer service satisfaction and their behavior intention through service quality and trust based on coffee and dessert menu. Data was analyzed through frequency analysis: exploratory factor analysis: confirmatory factor analysis: Pearson`s product-moment correlation coefficient: Covariance Structure Analysis (CSA): and multiple group structural equation modeling analysis. First, service fairness showed a significant impact on service quality and trust as well. Secondly, service quality factors revealed β = .604 in terms of impact on trust, that was significantly positive effect (p <.001). Thirdly, the hypothesis seemed to be adopted through findings that service quality has an impact on service satisfaction. Trust appeared β = .344 in the case of impact on service satisfaction, showing significantly positive effect (p <.001). Service satisfaction showed β = .823 in terms of impact on behavior intention, showing significantly positive effect (p <.001). Fourth, we find that the following hypotheses are rejected: `H7. The high/low-price brand will adjust the relationship between service quality and service satisfaction.` `H8. The high/low-price brand will adjust the relationship between consumer confidence and service satisfaction.

목차

등록된 정보가 없습니다.

참고문헌 (0)

참고문헌 신청

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!

이 논문의 저자 정보

이 논문과 함께 이용한 논문

최근 본 자료

전체보기

댓글(0)

0

UCI(KEPA) : I410-ECN-0101-2018-326-002151815