Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

A Study on the Effects of Perceived Value on Customer Satisfaction and Revisit Intention - Focused on the Differences of Involvement Level -

패스트 푸드점 이용고객의 지각된 가치가 고객만족 및 재방문의도에 미치는 영향 - 외식관여도 수준에 따른 차이 -

  • Lee, Sun-Lyung (Dept. Culinary Service Management, Kyung Hee University) ;
  • Namkung, Young (Dept. Culinary Service Management, Kyung Hee University) ;
  • Yoon, Hye-Hyun (Dept. Culinary Service Management, Kyung Hee University)
  • 이선령 (경희대학교 조리.서비스경영학과) ;
  • 남궁영 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2012.10.29
  • Accepted : 2013.05.25
  • Published : 2013.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study attempts to 1) identify the dimensions of perceived value in the restaurant industry and 2) assess the effects of these dimensions on overall customer satisfaction and behavioral intent. With a total of 272 samples obtained from empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data:${\chi}^2$ 140.087(df 80), CMIN/df 1.751, RMR .060, GFI .937, AGFI .906, NFI .962, CFI .983, RMSEA .053. As a result of confirmatorical analysis, the quality value, emotional value and economical value were quantified as perceived value in fastfood restaurants. These factors were indicated to have influence on customer satisfaction and re-visit intention. Limitations and future research were also discussed.

Keywords