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논문 기본 정보

자료유형
학술저널
저자정보
Ohi-Seop Kim (Daekyeung University) Yeon-Jung Lee (Gyeongju University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.9(Wn.134)
발행연도
2021.9
수록면
171 - 183 (13page)

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초록· 키워드

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The purpose of this study was to analyze the effects of the environmental-friendly features of the university foodservice on customer satisfaction and loyalty. The subjects of this study were university students from Daegu, Busan, and Seoul, who had experience in university catering. The questionnaire was conducted by the self-administered questionnaire survey method. A total of 360 questionnaires were distributed, and 324 questionnaires (90.0%) were used for analysis, excluding those with many insincere or omissions. For data analysis, frequency analysis, reliability analysis, and factor analysis were performed using SPSS 23.0, and multiple regression analysis and simple regression analysis were performed to verify the characteristics of eco-friendly food quality for university meals and their effects on customer satisfaction and loyalty. The results of this study can be summarized as follows. First, it was found that the subjects were satisfied with the environmental-friendly elements, quality of foods and convenience elements. Second, it was found that such factors of the environmental-friendly services as quality of foods and convenience factors would affect customers" loyalty. Third, it was found that customers" satisfaction would affect their loyalty. This study suggested multi-faceted strategies to help enhance customer satisfaction and loyalty: organic farming products, less sterilized foods, use of the environmental-friendly agricultural and fisheries products, supply of the fresh vegetables and fruits, reduction of the food wastes, proper indoor temperature, indication of the environmental-friendly food materials and their origins, contribution to customers" improvement of health.
#University foodservice #Environmental-friendly meal #Service quality #Customer satisfaction #Loyalty

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ABSTRACT
1. 서론
2. 이론적 배경
3. 연구 설계
4. 실증분석
5. 결론
REFERENCES

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Adiningsih, K. P., Nuralina, R., & Djamaludin, M. D. (2015). Customer satisfaction and loyalty of a franchise product evidence from Nasi Bebek Ginyo restaurant in Jkarta, Indonesian Journal of Business and Entrepreneurship, 1(1), 42. google schola Anderson, E. W., Fornell, C., & Lehmann, D. R. (1994). Customer satisfaction, market share and profitablility: Finding from Sweden, Journal of Marketing, 58(3), 53-66. google schola Chang, H. J., Jeong, D. B., & Anna, S. M. (2016). Criteria for sustainable practices of restaurants: Suggestion through review of related certification system at home and abroad. Journal of Foodservice Management, 19(1), 347-365. google schola Chen, C. F., & Chen, F. S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists, Tourism Management, 31(1), 29-35. google schola Cho, J. H. (2015). Effects of service quality on customer's perceived value, customer satisfaction, trust, and behavioral intention in the university cafeteria. Journal of Korea Service Management Society, 16(5), 73-100. google schola

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