초록 열기/닫기 버튼
To achieve the above research purpose, the factors between constructs were deduced and a total of six hypotheses were selected. Next, a substantiation survey was carried out from April 10 to 30, 2010, targeting customers who empirical a food and beverage service guarantee at L hotel and N hotel (two representative hotels in Busan, South Korea) for substantiation analysis. Finally, frequency analysis, reliability analysis, factor analysis, confirmative factor analysis, structural equation analysis. Based on the above results, it can be concluded that hotels must ensure standardization by setting up a food & beverage service guarantee system that employs precise guidelines. The time frames, procedures, and evaluation methods of the service guarantees must be outlined precisely. Furthermore, to implement hotel's food and beverage service guarantees effectively, a flexible system of cooperation among departments is vital. The results in the hotel business is clear and well services are guaranteed to feel better service for customers on the suitability and value that is showing significant impact. Also provided is suitable for receiving services or feel that the experience is worth more to higher relationship satisfaction have shown that. And also service guarantees to customers for a hotel company Loyalty can be interpreted to be related.
