농가레스토랑 이용고객의 중요도-만족도 분석 -완주군 비비정을 사례로-
Analysis on Factors of Importance and Performance in terms of Securing Customers of Farm Restaurants - Based on the Case of Bibijeong in Wanju-Gun -
0
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights’s near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.
Abstract
This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights’s near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.
참고문헌 (55)
- Aigbedo, H, "Importance-performance analysis for improving quality of campus food service", International Journal of Quality & Reliability Management, 21(8), pp.876~896 (2004)
- 백윤기, "농촌테마공원 이용객의 선택속성에 대한 중요도와 만족도 분석- 안성팜랜드를 중심으로 -", 농촌계획, 19(2), pp.1~10 (2013), 한국농촌계획학회[DOI]
- 백승우, "레스토랑 테이블 특성, 고객수 및 시간대가 고객의 지출행동에 미치는 영향", 관광학연구, 30(2), pp.103~120 (2006), 한국관광학회
- Chen, K. Y, "Improving Importance-performance analysis: The role of the zone of tolerance and competitor performance. The case of Taiwan’s hot spring hotels", Tourism management, 40, pp.260~272 (2014)
- Hammitt, W. E, "Going beyond importance performance analysis to analyze the observance-influence of park impart", Journal of Park Recreation Administration, 14(1), pp.45~62 (1996)
- Huang, H. C, "Measuring the Service Quality of Community Development Associations Using Importance-Performance Analysis", IOSR Journal of Business and Management, 8(5), pp.59~63 (2013)
- Hudson. S., "Measuring Service Quality at Tourist Destination", Journal of Travel & Tourism Marketing, 7(3), pp.61~77 (1998)
- 허무열, "사과가공품의 인지도 및 중요도-만족도 분석", 한국식생활문화학회지, 25(1), pp.1~8 (2010), 한국식생활문화학회
- 장동헌, "가축분뇨 액비 이용농가의 중요도-만족도 분석", 농업경영.정책연구, 40(3), pp.703~725 (2013), 한국농식품정책학회
- Jang, M. J, "The Situations of Farm Restaurants Managed by Community Corporation for Enhancing Rural Tourism and Its Challenges in Rural Japan", Journal of rural tourism, 12(2), pp.189~208 (2005)
- 장면주, "일본과 영국의 농가레스토랑 사례를 통한 지역 활성화 방안에 관한 연구", 농촌관광연구, 15(1), pp.19~30 (2008), 한국농촌관광학회
- Jang, S. C, "Perceived attributes of Asian foods: From the perspective of the American customers", International Journal of Hospitality Management, 28(1), pp.63~70 (2009)
- 장양례, "6차산업 현장활용을 위한 외식중심형 농가레스토랑 만족도제고 연구", 관광경영연구, 18(3), pp.287~306 (2014), 관광경영학회
- Jeong, E. H, "The Study on the Importance and Satisfaction of Family Restaurant Employees’Job Selection Motivation", The Tourism Sciences Society of Korea International Seminar, pp.603~617 (2013)
- Keyt, J. C, "Importance-performance analysis: a case study in restaurant positioning", International Journal of Retail and Distribution Management, 22(5), pp.35~40 (1994)
- 김별, "IPA를 활용한 관광기념품의 중요도와 만족도 속성 차이분석", 기초조형학연구, 9(2), pp.69~79 (2008), 한국기초조형학회
- Kim, H. C, "A Study on Management Performance and Improvements in of Local Traditional Food Resources Business", pp.2013
- Kim, H. J, "A Study an under importance of and satisfaction with the new menu development by family restaurants", pp.2003
- 김정훈, "지역축제 관광객들의 축제만족도 평가에 관한 연구 :분석(IPA) 기법을 이용하여", 호텔관광연구, 9(4), pp.160~173 (2007), 한국호텔관광학회
- 김경희, "IPA분석을 활용한 한식 레스토랑 선택속성에 관한 연구-한·중·일 비교-", 외식경영연구, 16(5), pp.125~146 (2013), 한국외식경영학회
- Kim, S, "Is satisfaction enough to ensure reciprocity with upscale restaurants? The role of gratitude relative to satisfaction", International Journal of Hospitality Management, 33, pp.118~128 (2013)
- 김태균, "재미 한인들의 한국산 사과 속성에 대한 중요도-만족도 및 선호 분석", 한국국제농업개발학회지, 24(3), pp.265~271 (2012), 한국국제농업개발학회
- Ko, Y. S, "A Study on the Purchasing Characteristics of Side Dishes on the Market through IPA", pp.2012
- Kong, K. Y, "Evaluation of Leisure Activity using the IPA method", Tourism Management, 20(3), pp.285~303 (2006)
- Lai, I. K. W, "Importanceperformance analysis in Tourism: A framework for researchers", Tourism Management, 48, pp.242~267 (2015)
- Lee, G., "Cross-cultural comparison of the image of Guam perceived by Korean and Japanese Leisure travelers:Importance-performance analysis", Tourism Management, 30(6), pp.922~931 (2009)
- 이형래, "와인전문레스토랑의 서비스스케이프, 고객만족 및 재방문 요인에 대한 IPA 분석 -대전지역을 중심으로-", 외식경영연구, 16(4), pp.161~184 (2013), 한국외식경영학회
- Lee, H. S, "Measurement of visitors' satisfaction with public zoos in Korea using importanceperformance analysis", Tourism Management, 47, pp.251~260 (2015)
- 이애자, "삼계탕 선택속성의 중요도-만족도 분석 : 재한 중국 유학생들을 중심으로", 외식경영연구, 12(4), pp.217~234 (2009), 한국외식경영학회
- MAFRA, "The new cultural space followed bt the urban and rural composition 6" (2009), Press Releases
- MAFRA, "Agricultural", Rural and Food Industry Development Plan, ~ (2013)
- MAFRA, "6th industrialization excellent casebook" (2014), Jinhan M&B
- Martilla, J. A, "Importance-performance analysis", Journal of Marketing, 41(1), pp.77~79 (1997)
- Mengak, K. K., "Use of importance-performance Analysis to Evaluate A Visitor Center", Journal of Interpretation, 11, pp.245~252 (1986)
- 남지연, "미국산 쇠고기 선택속성의 중요도-만족도 분석 - 서울·수도권 대학생을 중심으로 -", 한국식품조리과학회지, 28(1), pp.33~40 (2012), 한국식품조리과학회
- Nield, K, "The role of food service in tourist satisfaction", Hospitality Management, 19(4), pp.375~384 (2000)
- Obonyo, G. O., "An importance-performance analysis of food service attributes in gastro-tourism development in Western Tourist Circuit, Kenya", Tourism and Hospitality Research, pp.1~13 (2013)
- Pan, F. C, "Practical application of importance-performance analysis in determining critical job satisfaction factors of a tourist hotel", Tourism Management, 46, pp.84~91 (2015)
- 박종진, "사회교환이론 관점에서 전시박람회 참관자의 중요도-성과분석(IPA)", 관광연구저널, 22(1), pp.101~119 (2008), 한국관광연구학회
- 박문경, "서비스 품질 속성 I PA 분석을 활용한 테마 레스토랑 입지별 LSM 전략수립", 대한영양사협회 학술지, 13(3), pp.277~294 (2007), 대한영양사협회
- Ponnam, A, "Matching visitation-motives and restaurant attributes in casual dining restaurants", International Journal of Hospitality Management, 37, pp.47~57 (2014)
- 손정민, "중요도-만족도 분석을 활용한 일식 레스토랑의 품질특성에 관한 연구", Culinary Science & Hospitality Research, 20(2), pp.199~213 (2014), (사)한국조리학회[DOI]
- Sohn, J. M, "Case study of differentiation strategy for Japanese restaurant using importanceperformance analysis", pp.2013
- AMOS, "SPSS", pp.2011, Song, J. J
- Sörensson, A, "An importance-performance analysis of sustainable tourism: A comparison between international and national tourists", Journal of Destination Marketing &Management, 2(1), pp.14~21 (2013)
- 서철현, "지역축제 선택속성과 방문객 애호도의 영향관계 분석: 중요도-만족도 변환지수를 중심으로", 호텔경영학연구, 19(6), pp.255~271 (2010), 한국호텔외식관광경영학회
- Tzeng, G. H, "Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry", Journal of Technology Management & Innovation, 6(3), pp.106~115 (2011)
- Vaske, J. J, "Importance-Performance and Segmentation:Where Do We Go from Here?", 5(3), pp.225~240 (1996)
- Wanjugun, "Bibijeng composition defined subculture space business", Agriculture Development Technology Center, ~ (2014)
- Wang, M. M, "A Study on the Chinese Tourists’ Perception of Korean Restaurants’ Food and Service Quality", pp.2011
- Wu, H. H, "The development of a confidence interval-based importance-performance analysis by considering variability in analyzing service quality", Expert Systems with Applications, 36(3), pp.7040~7044 (2009)
- Yang, T. S, "A Study on Family Restaurant Customer Satisfaction , Evaluation", Korean Journal of Culinary Research, 8(2), pp.173~195 (2002)
- Yoon, S. Y, "Application of Importance-Performance Analysis to Management of Theme Prak Event Program", Korea Academic Society of Tourism Management, 23, pp.235~255 (2005)
- 6th Industrialization for the realization of creative agriculture, "You, H. Y", Agricultural Outlook Korea, ~, pp.KREI 703-730 (2014)
- Yüksel, A, "Measurement of tourist satisfaction with restaurant services: A segment-based approach", Journal of Vocation Marketing, 9(1), pp.52~68 (2002)
