A study of Evaluation Between Restaurant Involvement and Consumer Decision-Making -Differences Between Catering and Non-Catering Educators

• Main Authors: LIN,YA-FANG, 林雅芳
• Other Authors: LU,CHIA-JU
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/8h8234

碩士 === 亞洲大學 === 休閒與遊憩管理學系碩士在職專班 === 107 === This study mainly discusses the differences in the degree of restaurant involvement and the evaluation of consumer decision-making, and discusses whether there are significant differences between the catering educators and non-catering educators in terms of the degrees of involvement and consumer decision-making. This study uses the EKB decision-making model as the research framework, and uses Purchase involvement scale as a tool to measure the degree of consumer involvement. Questionnaire survey is used to target high school catering educators and non-catering workers as restaurant consumers. In the survey, a total of 276 questionnaires were distributed, while 265 questionnaires were collected. After the inspection, the invalid questionnaires were eliminated. A total of 260 valid questionnaires were collected, with a recovery rate of 98.1% . The data obtained were analyzed by SPSS statistical software system. The analysis methods include narrative analysis, reliability and degree analysis, t-test and single-factor change analysis, and regression analysis. The result shows as followings: 1.There is a significant difference in the degree of involvement between catering educators and non-catering educators. 2.Catering educators and non-catering educators have significant differences in decision-making factors. 3.The degree of involvement will positively influence the assessment of decision-making. Keywords: Degree of involvement, decision evaluation.