레스토랑품질 인식 변화에 관한 종단연구

Perception Change in Restaurant Quality: A Longitudinal Study

Examining the consumer’s change of perceptions. this paper presents the way of developing more appropriate and rigorous restaurant quality measurement For this purpose, authors rely on factor analysis method. Eight factors were cosidered; ‘seeking health’, ‘food quality’, ‘facilities’, ‘time save’, ‘safety’, ‘service’, ‘tangible food’, and ‘accessibility’. T-test shows that four factors among these were found significantly changing over the year 2001 through 2004 periods; i.e. ‘seeking health’, ‘food quality’, ‘time save’, ‘safety’, among which only ‘seeking health’ factor was found being perceived more importantly in recent days.