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KMID : 0665420050200060661
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Korean Journal of Food Culture
2005 Volume.20 No. 6 p.661 ~ p.667
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A Study of the Effect of Environmental Characteristics on Overall Service Quality, and Repurchase Intentions in Korean Foodservice Firms
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Lee Geum-Rye
Yoo Young-Jin
Park Geum-Soon
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Abstract
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This study was to examine the effect of the environmental characteristics on overall quality of employee and food service in Korean foodservice firms. The four factors of the environmental characteristics of Korean foodservice firms consist of service, atmosphere, food & beverage, and event. To analyze the data collected from 414 respondents, the several statistical methods were used including frequency and descriptive analysis, factor analysis, reliability test, and multiple regression analysis. The empirical results are as follows: First, the employee service factor has a significantly positive effect on overall employee service quality. Second, the food & beverage factor has a significantly positive effect on overall employee service quality. Third, the food & beverage factor has a significantly positive effect on overall food & beverage service quality. Fourth, the event factor has a significantly positive effect on overall food & beverage service quality Managerial implications can be drawn from the present data. First, Korean restaurant managers can identify which factors of environmental characteristics influence customers’ attitudes and evaluations in service encounter. Second, Korean restaurant managers can use the environmental characteristics as differentiation strategy, and allocate their resources into the activities of marketing strategy.
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KEYWORD
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environmental characteristics, Korean foodservice, Service Quality, Repurchase Intentions
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