경기북부지역 음식점 영업주를 대상으로 한 매출규모에 따른 자가업소 인식도 및 개선요인 순위 분석

Abstract

This study was to examine the employer's self-evaluation and rank of quality improvement factors according to selling at restaurants in northern Kyonggi province. Twenty five of 36restaurant employers participated. The groups were divided by selling at restaurants: high-selling group(HSG) and low-selling group(LSG). Total working years at restaurants were significantly different between two groups. The average score of all restaurants was 3.5± 0.5 in employer's self-evaluation for quality of restaurants. The average score of HSG was significantly higher than that of LSG. The item of highest scores was 'food quality' in HSG and LSG. The item of lowest scores was 'accessibility' in HSG and 'advertisement' in LSG. Factors for the priority for quality improvement at restaurants were decided as 'accessibility like parking lot', 'food quality','convenient transportation', 'mood', 'menu', 'sanitation', 'kind service', and 'price'. In HSG,'accessibility like parking lot' was decided as a most important item, and then 'food quality', 'convenient transportation', 'menu', 'mood', 'kind service' 'price' and 'sanitation' were in order. Whereas, in LSG, 'food quality' was decided as a most important item, and then 'mood','accessibility like parking lot', 'convenient transportation', 'sanitation', 'price', 'menu' and 'service' were in order. These results implicated that perception of employers might affect the selling of restaurants. Therefore, the systematic education including sanitation might be needed for employers.