Contents
Study on foreign patron's expectation & perception towards Korean cuisine / 박정화 1
I. Introduction 1
II. Literature Review 2
1. Definitions of service quality 2
2. Perception Expectation and Evaluation of Service Quality 3
3. The former research of service quality in hospitality industry 3
III. Research Design and Study Method 4
1. Hypothesis 4
2. Sample and Data 5
3. Measures 5
4. Patron's Evaluation Factors of Restaurant Service Quality 18 Estimative Properties 6
5. Data analysis 6
IV. Analysis and Finding 7
1. Reliability 7
2. Values for each attribute obtained through analysis 7
3. Perception of influential factors to dine at by Demographic profiles 10
V. Discussion and Conclusion 12
References 13
Abstract 15