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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.6(Wn.131)
- 발행연도
- 2021.6
- 수록면
- 246 - 255 (10page)
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초록· 키워드
오류제보하기
The purpose of this study was to better understand the major interests and perceptions of Maratang restaurant visitors in Busan area through online review analysis. The data collection of this study was conducted by SCTM3 with keyword “Maratang restaurants” in Google reviews with the location in Busan. Data period was from January 1st, 2019 to January 1st, 2021 (two years). Online customer reviews from 50 Maratang restaurants were collected and employed for data analysis. Results shown that top 90 frequent words were extracted from online customer reviews, and the semantic network analysis was performed by Ucinet 6.0 program. As results, words centrality and their segmentation were procured with relative visibility. Four clusters which are “Food”, “Value”, “Environment”, and “Place” were generated with CONCOR analysis. Consequently, instrumental implications for Maratang restaurants and future research of this field were well-discussed and provided.
목차
ABSTRACT
1. INTRODUCTION
2. LITERATURE REVIEW
3. METHOOLOLOGY
4. RESULTS
5. CONCLUSIONS
REFERENCES
참고문헌 (29)
참고문헌 신청
Aralbayeva, S., Tao, S., & Kim, H. S. (2018). A study of comparison between restraunt industries in Seoul and Busan through big data analytics. Culinary Science & Hospitality Research, 24(7), 109-118.
Bae, M., Park, S. H., Cheng, S., & Chang, K. J. (2020). Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea. Nutrition Research & Practice, 15.
Batallas, D. A., & Yassine, A. A. (2006). Information leaders in product development organizational networks: Social network analysis of the design structure matrix. IEEE Transactions on Engineering Management, 53(4), 570-582.
Ban, H. J., & Kim, H. S. (2019). Understanding customer experience and satisfaction through airline passengers’ online review. Sustainability, 11(15), 4066.
Browning, V., So, K. K. F., & Sparks, B. (2013). The influence of online reviews on consumers' attributions of service quality and control for service standards in hotels. Journal of Travel & Tourism Marketing, 30(1-2), 23-40.
Bae, M., Park, S. H., Cheng, S., & Chang, K. J. (2020). Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea. Nutrition Research & Practice, 15.
Batallas, D. A., & Yassine, A. A. (2006). Information leaders in product development organizational networks: Social network analysis of the design structure matrix. IEEE Transactions on Engineering Management, 53(4), 570-582.
Ban, H. J., & Kim, H. S. (2019). Understanding customer experience and satisfaction through airline passengers’ online review. Sustainability, 11(15), 4066.
Browning, V., So, K. K. F., & Sparks, B. (2013). The influence of online reviews on consumers' attributions of service quality and control for service standards in hotels. Journal of Travel & Tourism Marketing, 30(1-2), 23-40.
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