지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.31 No.4(Wn.177)
- 발행연도
- 2025.4
- 수록면
- 155 - 165 (11page)
- DOI
- 10.20878/cshr.2025.31.4.013
이용수
초록· 키워드
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The purpose of this study is that chefs have recently been attracting attention for their restaurants through TV broadcasts and SNS activities. The need for research on the consumption behavior of restaurant consumers has been raised. In this study, we empirically analyzed the relationship between Restaurant Selection Attributes selected in the Michelin Guide and Chef Reputation and Customer Satisfaction. The sampling was conducted for 20 days from December 1, 2024, targeting 292 customers who had experience using restaurants selected in the 2024 Michelin Guide Seoul. As a result of the analysis, Hypothesis 1 showed that among Restaurant Selection Attributes, Physical Environment, Food Quality, Service Quality, and Wine Quality had a significant effect on Chef's reputation. Hypothesis 2 showed that among Restaurant Selection Attributes, Physical Environment, Food Quality, and Service Quality had a significant effect on Customer Satisfaction. Hypothesis 3 showed that Chef's reputation had a significant effect on Customer satisfaction. The results and implications of this study are expected to help establish marketing strategies in the domestic fine dining market to achieve continuous sales growth and competitive advantage.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
REFERENCES
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