文化大學機構典藏 CCUR:Item 987654321/26526
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 46833/50693 (92%)
造访人次 : 11849016      在线人数 : 438
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧：
  • 您可在西文检索词汇前后加上"双引号"，以获取较精准的检索结果
  • 若欲以作者姓名搜寻，建议至进阶搜寻限定作者字段，可获得较完整数据
    •  进阶搜寻
    主页 ‧ 登入 ‧ 上传 ‧ 说明 ‧ 关于CCUR ‧ 管理 到手机版


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/26526


    题名: 胡志明市傳統餐館服務品質構面與顧客滿意度之研究
    Perception of Service Quality Dimensions and Customer Satisfaction at Traditional Restaurants in Ho Chi Minh City
    作者: 阮璞玉
    贡献者: 觀光事業學系
    关键词: Traditional Restaurant
    Service Quality
    Brand Image
    Customer Perceive Value
    Customer Loyalty
    Customer Satisfaction
    Word-Of-Mouth
    日期: 2014
    上传时间: 2014-01-15 15:31:06 (UTC+8)
    摘要: In recent years, traditional restaurant has become growing forms in the food service industry of Vietnam. Specially, in Ho Chi Minh City, the restaurant serves traditional food is familiar with both Vietnamese and international customers. Traditional restaurant contributes to maintain traditional cultural values. Therefore, many countries with developed tourism focus on their image of country through culinary destination tourism. The objective of this research is to determine an integrated relationship among service quality dimensions, restaurant brand image, customer perceived value, customer satisfaction, word-of-mouth and customer loyalty in traditional restaurants in Vietnam.
    The model was tested on a sample of three traditional restaurants in Ho Chi Minh City, resulting with 334 usable questionnaires on which statistical analysis was performed.
    From this survey, the result provided useful customers demographic information for traditional restaurants, local government, investment projects, and restaurant owner.
    The results reveal that the relationship of service quality dimensions have significant influences on brand image, customer perceived value and customer loyalty. In addition, customer satisfaction has significant influence on word-of-mouth and customer loyalty. As service quality is one of the key factors for achieving competitive advantages in restaurants, research implications and future research directions conclude the study report.
    显示于类别:[觀光事業學系暨研究所 ] 博碩士論文

    文件中的档案:

    档案 描述 大小格式浏览次数
    102PCCU0571004-002.pdf1403KbAdobe PDF469检视/开启


    检视Licence

    在CCUR中所有的数据项都受到原著作权保护.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈