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논문 기본 정보

자료유형
학술저널
저자정보
백현영 (다모아 외식연구소)
저널정보
한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 호텔리조트연구 호텔리조트연구 제20권 제4호
발행연도
2021.8
수록면
369 - 391 (23page)

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초록· 키워드

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The purpose of this study is to examine the effect of the servicescape of a Korean restaurant on customer long-term orientation and revisit intention and to examine the moderating effect of customers' consumption value. A total of 193 copies were used in this study. As an analysis tool, SPSS 21.0 package program was used. As an implication of this study, it was found that, unlike previous studies, variables such as cleanliness, convenience, accessibility, and co-operation among the sub-factors of the servicescape of a Korean restaurant have a positive effect on customer long-term orientation and revisit intention. In the context of COVID 19, attention should be paid to thorough disinfection to increase cleanliness and convenience, individual table setting, space between tables, entrance and exit, and sanitary cleanliness of employees. In addition, to increase customer long-term orientation, it is necessary to prepare an atmosphere and reward system that can provide smooth communication and friendly service with employees and customers at the service contact point, and secure accessibility to increase the intention to revisit. Lastly, it is judged that if we understand the recent consumer value trends with the effect of regulating consumption value and efficiently operate the business to increase cooperation, we will become a competitive Korean food restaurant by creating new customers through long-term customer orientation and revisit intention.

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