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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.1(Wn.102)
- 발행연도
- 2019.1
- 수록면
- 113 - 125 (13page)
이용수
초록· 키워드
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The purpose of this study is to analyze the relationship between important attributes, satisfaction, loyalty, cultural proximity and the moderating effect of national image in using Chinese coffee shops (Korea/USA) in China. We surveyed businessmen and college students mainly in the first metropolis. Data collection was carried out from January 12<SUP>th</SUP> to February 20<SUP>th</SUP>, 2016. And 478 copies of the questionnaire were distributed. Only 323 copies were used for the empirical analysis. The results of the analysis is the first, there is a significant difference in the attributes and satisfaction of Chinese consumers in using global coffee shops (Korea/USA). Second, non core attributes(physical environment, employee service) have a significant effect on satisfaction in Korean coffee shop. In addition, non core attributes(brand) have a significant effect on satisfaction in US coffee shop. Third, satisfaction of coffee shop(Korea/USA) has a significant effect on loyalty. Fourth, only the empirical proximity of Korea has a moderating effect between employee service and satisfaction. Only Korean culture and national image have a moderating effect between satisfaction and loyalty. Fifth, only the psychological proximity of the US showed a moderating effect between the side menu and satisfaction, and only the US "s empirical proximity showed a moderating effect between employee service and satisfaction.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
REFERENCES
참고문헌 (37)
참고문헌 신청
Ahn, J. S. (2005). Multifaceted country image and its impact on product evaluation and brand attitude: A case for Chinese consumers. International Business Journal, 16(2), 63-90.
Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach, Psychological Bulletin, 103(3), 411-423.
Bagozzi, R., & Yi, Y. (1988). On the evaluation of structural equation models, Journal of the Academy of Marketing Science, 16(1), 74-94.
Bolorerdene, P. (2013). Satisfaction and importance of the coffee and coffee shop by Korean and Mongolian (Master's thesis). Suwon University.
Cho, Y. D. (2013). The effects of coffee shop choice attributes on customer satisfaction and customer loyalty. Korean Journal of Tourism Research, 28(5), 305-323.
Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach, Psychological Bulletin, 103(3), 411-423.
Bagozzi, R., & Yi, Y. (1988). On the evaluation of structural equation models, Journal of the Academy of Marketing Science, 16(1), 74-94.
Bolorerdene, P. (2013). Satisfaction and importance of the coffee and coffee shop by Korean and Mongolian (Master's thesis). Suwon University.
Cho, Y. D. (2013). The effects of coffee shop choice attributes on customer satisfaction and customer loyalty. Korean Journal of Tourism Research, 28(5), 305-323.
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