Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Major in Tourism Management, College of Business Administration, Keimyung University, Daegu 42601, Korea.
Int J Environ Res Public Health. 2020 Aug 28;17(17):6276. doi: 10.3390/ijerph17176276.
This study investigated restaurant customers' perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers' choice of restaurant. First, menu price was customers' top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.
本研究根据用餐场合和餐厅类型调查了餐厅顾客对关键因素的感知重要性。我们对餐厅选择和情境因素的调查提供了有关顾客选择餐厅的两种类型的经验证据。首先，在全服务、快餐和快餐餐厅的选择中，菜单价格是顾客最关心的。其次，根据外出就餐的场合，餐厅顾客对餐厅选择标准的重视程度不同。菜单价格对快餐/便利和社交场合最重要，品牌声誉对商务必要性最重要，口碑推荐对庆祝活动最重要。
