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Α Β Γ Δ Ε Ζ Η Θ Ι Κ Λ Μ Ν Ξ Ο Π Ρ Σ Τ Υ Φ Χ Ψ Ω α β γ δ ε ζ η θ ι κ λ μ ν ξ ο π ρ σ τ υ φ χ ψ ω
á à Á À é è É È ç Ç ê
Ä Ö Ü ä ö ü ß
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      프랜차이즈 분식점의 서비스 품질이 고객만족과 재방문 의도에 미치는 영향 : 부산 지역을 중심으로

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      다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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      Recently, with the economic growth, Korean snack bars are changing their forms along with consumer perception. Korean snack bar companies make an effort to develop franchise system to provide consistent service with more various foods that including diverse taste, and sufficient nutrition instead of cheap street foods. These efforts derive a lot of profits and it establishes themselves as a popular and distinguished sector in foodservice industry. This study is conducted to investigate the relationships among service quality, satisfaction, and revisit intention of franchise snack bars customers located in Busan. The quality of franchise Korean snack bars' service was estimated by examining three sub-dimensions: service environment factors, interaction factors, and outcome quality factors, which are classified from Brady & Cronin’s third-dimensional model. The survey was performed from March 9th to March 13th in 2015. Total 300 questionnaires were distributed and 272 questionnaires were employed for final analysis. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, correlation, simple regression and multiple regression analysis.
      In results, the approachableness such as convenience for access was the most important reason when people choose a franchise Korean snack bar company followed by food taste and reasonable price. In addition, the results indicate that service environment quality, interaction quality, and outcome quality have all positive impact on the customers' satisfaction as well as revisit intention. Specifically, outcome quality have the greatest influence on the satisfaction and revisit intention among three service quality factors. This outcome proves that Korean snack bar franchise companies need to investigate more to improve their outcome quality such as food quality and serving time to satisfy customers.
      In conclusion, current study confirmed the relationships among service quality, satisfaction, and revisit intention in context of franchise snack bar stores. These results will suggest the snack bar foodservice segmentation as valuable marketing strategic, and that it can be utilized as a fundamental data to establish an efficient business plan in the industry.
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      Recently, with the economic growth, Korean snack bars are changing their forms along with consumer perception. Korean snack bar companies make an effort to develop franchise system to provide consistent service with more various foods that including ...

      Recently, with the economic growth, Korean snack bars are changing their forms along with consumer perception. Korean snack bar companies make an effort to develop franchise system to provide consistent service with more various foods that including diverse taste, and sufficient nutrition instead of cheap street foods. These efforts derive a lot of profits and it establishes themselves as a popular and distinguished sector in foodservice industry. This study is conducted to investigate the relationships among service quality, satisfaction, and revisit intention of franchise snack bars customers located in Busan. The quality of franchise Korean snack bars' service was estimated by examining three sub-dimensions: service environment factors, interaction factors, and outcome quality factors, which are classified from Brady & Cronin’s third-dimensional model. The survey was performed from March 9th to March 13th in 2015. Total 300 questionnaires were distributed and 272 questionnaires were employed for final analysis. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, correlation, simple regression and multiple regression analysis.
      In results, the approachableness such as convenience for access was the most important reason when people choose a franchise Korean snack bar company followed by food taste and reasonable price. In addition, the results indicate that service environment quality, interaction quality, and outcome quality have all positive impact on the customers' satisfaction as well as revisit intention. Specifically, outcome quality have the greatest influence on the satisfaction and revisit intention among three service quality factors. This outcome proves that Korean snack bar franchise companies need to investigate more to improve their outcome quality such as food quality and serving time to satisfy customers.
      In conclusion, current study confirmed the relationships among service quality, satisfaction, and revisit intention in context of franchise snack bar stores. These results will suggest the snack bar foodservice segmentation as valuable marketing strategic, and that it can be utilized as a fundamental data to establish an efficient business plan in the industry.

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      목차 (Table of Contents)

      • 목 차
      • 표 목 차 iii
      • 그림목차 iv
      • Ⅰ. 서 론 1
      • 1. 연구의 배경 1
      • 목 차
      • 표 목 차 iii
      • 그림목차 iv
      • Ⅰ. 서 론 1
      • 1. 연구의 배경 1
      • 2. 연구의 목적 4
      • 3. 연구의 범위와 연구방법 5
      • Ⅱ. 이론적 배경 7
      • 1. 분식점의 이해 7
      • 1) 분식점의 역사와 정의 7
      • 2) 분식점의 현황 9
      • 3) 현대 분식점의 특성 12
      • 2. 서비스 품질에 관한 기존연구 15
      • 1) 서비스 품질의 정의 15
      • 2) 서비스 품질의 구성차원 15
      • 3. 만족도에 관한 기존연구 20
      • 1) 만족도의 정의 20
      • 2) 고객만족과 서비스 품질 21
      • 4. 재방문 의도 22
      • 1) 재방문 의도의 정의 22
      • 2) 재방문 의도와 서비스 품질 23
      • Ⅲ. 연구설계 및 조사방법 25
      • 1. 연구모형 및 가설설정 25
      • 1) 연구모형 25
      • 2) 연구가설의 설정 26
      • 3) 변수의 조작적정의 27
      • 2. 자료의 수집 및 분석방법 30
      • 1) 자료의 수집 30
      • 2) 분석방법 30
      • 3) 설문지구성 및 내용 31
      • Ⅳ. 실증분석 및 결과 32
      • 1. 기초통계 분석 32
      • 2. 측정변수의 타당성 및 신뢰도 분석 결과 36
      • 3. 상관관계 분석 41
      • 4. 가설 검정의 결과 42
      • Ⅴ. 결론 및 시사점 45
      • 1. 분석결과의 요약 45
      • 2. 시사점 48
      • 3. 연구의 한계점 및 향후과제 51
      • 참고문헌 52
      • Abstract 58
      • 부 록 60
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