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KCI우수등재 학술저널

외식 서비스품질 측정도구

보완과 재측정

The objective of this study is to extend the important contributions of Brady & Cronin(2001) to the foodservice setting by developing the foodservice quality measurement. Brady & Cronin(2001) developed a conceptual model of outcome quality, interaction quality, and physical environment quality in service quality measurement. The instrument developed for this study consists of four dimensions and each definition was as follow; ‘food’ includes taste, quality menu and meal made out of qualified ingredients; ‘safety’ includes food safety, facility safety and service delivery safety; ‘interaction quality’ was the ability of staffs and systems for performing services well; ‘environment quality’ was clean physical facilities, equipments and appearance of staffs and ‘healthy and nutrition’.

I. 서론

II. 이론적 배경

III. 연구방법

IV. 분석 결과

V. 결론 및 시사점

참고문헌

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