음식 소비 관련 서비스 질, 지각된 가치, 만족, 향후 행동 의도 간 관계에 관한 연구

The Relationship Among Food Consumption-Related Service Quality, Perceived Value, Satisfaction, and Behavioral Intentions: Chicken Spare Rib and Mak Guksu of Cheonchun

The purpose of the study was to investigate the relationship among food consumption- related service quality dimensions, perceived value, satisfaction, and future behavioral intentions. To support the study, an on-site survey conducted on tourists who indicated that consumption of two most popular cuisine of Chuncheon City, Gangwon Do: Chicken Spare Rib and Mak Guksu, which are the major eatery attraction in the city. The results revealed that not all food consumption-related service quality dimensions influenced perceived value and satisfaction. Perceived value influenced satisfaction positively. Finally both perceived value and satisfaction influenced tourists’ future behavioral intentions positively. Theoretical and practical implications were discussed based on these results.