The Relationship Among Food Consumption-Related Service Quality, Perceived Value, Satisfaction, and Behavioral Intentions: Chicken Spare Rib and Mak Guksu of Cheonchun (음식 소비 관련 서비스 질, 지각된 가치, 만족, 향후 행동 의도 간 관계에 관한 연구: 춘천 닭갈비 및 막국수를 중심으로)

LEE, BONGKOO (이봉구); Bumyong Ahn (안범용); 정우철

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

Journal of Tourism Sciences
Abbr : JTS
2006, 30(5), pp.257-276
Publisher : The Tourism Sciences Society Of Korea
Research Area : Social Science > Tourism

LEE, BONGKOO ¹, Bumyong Ahn ¹, 정우철 ²

¹동의대학교
²강원발전연구원

Accredited

ABSTRACT

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, a case was 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.핵심용어(key words): 음식소비 관련 서비스 질(food consumption-related service quality), 지각된 가치(perceived values), 만족(satisfaction), 향후 행동 의도(future behavioral intention)

KEYWORDS

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