Advanced SearchSearch Tips
Analysis on Factors Influencing Foreign Chinese Students` Off-Campus Restaurant Satisfaction
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Analysis on Factors Influencing Foreign Chinese Students` Off-Campus Restaurant Satisfaction
Bae, Hyun-Joo; Boo, Goun;
  PDF(new window)
The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students` off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that `price propriety`, `ventilation of dining room` and `friendliness of employees` were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including `food quality and price`, `physical environment and value`, `service environment`, `service quality`, and `convenience and cleanness`. According to the results of multiple regression analysis, `service quality`, `service environment`, `food quality and price`, and `physical environment and value` had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.
off-campus restaurant;Chinese student;Important-Performance Analysis;service quality;satisfaction;
 Cited by
Chae MJ, Bae HJ, Yoon JY. 2008. Consumption practices and selection attributes of the university students on readyto- eat foods. Korean J Foodservice Manag Soc 11(2):289-307

Choi MK, Choi SH, Lee SI. 2009. An Assessment of customer satisfaction towards university residence hall foodservice and subjective QOL (Quality of Life): Focused on the university students in Daegu, Gyeongbuk area. Korean J Community Nutr 14(1):114-122

Fan MM, Bae HJ. 2014. Analyzing the importance and satisfaction on the university foodservice selection attributes of foreign Chinese students in Gyeongbuk province. Korean J Food and Nutr 27(1):128-135 crossref(new window)

Ha KH. 2010. Survey of Korean food acknowledgement and preference by Chinese student's in Daejeon. Korean J Food and Nutr 23(2):186-195

Hair JF, Anderson RE, Tatham RL, Black WC. 2006. Multivariate date analysis with reading. Macmillam Publishing Company. New York, NJ, USA. pp 75-90

Immigration Service, Information, Statistics. 2014. Immigration.foreigner policy. Available from: AccessedDecember 1, 2015

Jung HY, Jeon ER. 2011. Preference for Korean food and satisfaction of dormitory foodservice by chinese students studying at Mokpo National University. J Korean Soc Food Sci Nutr 40(2):283-289 crossref(new window)

Kim HS, Lyu ES. 2012. Importance and satisfaction with Korean food for foreigners living in Busan with regard to nationality. Korean J Food Cook Sci 28(2):89-96 crossref(new window)

Kim KS. 2007. Analysis of structural equation modeling. Hannarae Publishing Company. Seoul, Korea. pp 92-150

Kim WG, Ng CN, Kim YS. 2009. Influence of institutional DINESERV on customer satisfaction, return intention, and word-of-mouth. Int J Hosp Manag 28(1):10-17 crossref(new window)

Kweon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korean J Food Culture 21(1):17-30

Lee T. 2009. Chinese students' acclimated to conditions. Master's thesis. Kyungbuk National University. Daegu, Korea. pp 1-3

Matzler K, Sauerwein E, Heischmidt KA. 2003. Importance performance analysis revisited: The role of the factor structure of customer satisfaction. Serv Ind J 23(2):112-130 crossref(new window)

Moon SJ, Song JS. 2011. Survey of chinese university or college student's preference for and satisfaction with Korean food in Daegu and Gyeongbuk. Korean J Food Culture 26(2): 113-119

Seo KH, Lee SB, Shin MJ. 2003. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese student in Korea. Korean J Soc Food Cook Sci 19(6):715-722

Yi NY. 2012. Importance-Performance Analysis of service quality attributes of university foodservice-A Comparison of male and female student's perceptions in Daejeon-. Korean J Human Ecol 21(2):389-405 crossref(new window)

Yi NY. 2015. Mediating effects of perceived value on the relationship between university foodservice quality attributes and satisfaction of Chinese students in Daejeon. J Korean Soc Food Sci Nutr 44(11):1750-1758 crossref(new window)

Youn NM, Lee SH, Yoon YS. 2010. A Comparative study on the recognition and attitude of Korean foods for Japanese and Chinese tourists in Korea. Korean J Foodservice Manag Soc 13(2):149-168

Zhang HQ, Chow I. 2004. Application of importance-performance model in tour guides performance: Evidence from mainland Chinese outbound visitors in Hong Kong. J Tourism Manag 25(1):81-91 crossref(new window)