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KMID : 0665420100250050578
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Korean Journal of Food Culture
2010 Volume.25 No. 5 p.578 ~ p.588
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Effects of Perceived Price and Servicescape on Employee Service Quality, Food and Beverage Quality, and Customer Value in Daegu Korean Restaurants
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Ha Dong-Hyun
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Abstract
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The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.
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KEYWORD
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Perceived price, servicescape, employee service quality, food & beverage quality, perceived customer value
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