A Study of the Different Kinds of Japanese Restaurant and Consumers' Dining Quality in Terms of IPA

• Main Author: 翁正譹
• Other Authors: Chu, Kuo-Ming
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/3xhye5

碩士 === 正修科技大學 === 經營管理研究所 === 105 === This study is mainly exploring the perception of consumer dining quality among different types of Japanese restaurant in Kaohsiung area by using IPA. Take the purposive sampling as the method of sampling and use the questionnaire as the survey tool. The respondents are the consumers of three different Japanese restaurant types, a la carte type, all-you-can-eattype ,and no printed menu type . There are 300 questionnaires are collected, 285 valid questionnaires were collected and analyzed in descriptive statistics by using SPSS 23.0 statistical software. The result shows that the samples of the food cooking dimensions and the staff service dimensionsare mainly located in the keep up the good work zone to maintain its food quality continually. Relatively, the samples of the taste of consumer dimensionsare located in the concentrate here zone, which is meaning that the restaurant owner should immediately strengthen the aspect which is needed to be improved.