외식업체 선택속성이 지각된 가치와 행동의도에 미치는 영향

Abstract

This study attempts to identify empirical causality on the effect of restaurant selection attributes on perceived values and behavioral intentions. The relationship between the perceived value and the behavioral intention of the food service company was systematically studied based on precedent research.BR We surveyed adult customers who visited restaurants in Seoul and the metropolitan area for 15 days from June 1, 2019 to June 15, 2019, and conducted questionnaires and online surveys. The results of this study are as follows:BR First, the choice of Food Service restaurant and the perceived value were all influenced by human service. Second, the choice of Food Service restaurant and reuse intention had a significant effect on physical environment and convenience. The recommendation intention was related to physical environment and convenience.BR Third, the perceived value and intention to reuse restaurant companies had a significant influence on price value, emotional value, and social value. Recommendation intention had a significant relationship with price value, quality value, emotional value and social value. Restaurants should develop differentiated service quality. Also, employee service training should continue.