Kano모델을 활용한 뷔페레스토랑 선택속성에 따른 인구 통계적 분석 : 뷔페(호텔, 전문, 일반)레스토랑 중심으로

The purpose of this study is to identify the preference attributes of customers in the current situation of customer satisfaction through various promotions of buffet restaurants in endless competition and to determine what attributes should be preferentially reflected in operation. We applied Kano's quality theory as an effective method to investigate the recognition of optional attributes required by customers. Therefore, it is necessary to distinguish the buffet restaurant from the hotel, professional, and general, and examine the factors that are considered when selecting the buffet restaurant for 360 users of the buffet restaurant. The purpose of this study is to suggest a practical operation strategy that can be applied to new promotions in buffet restaurants in the future. In addition, the results of TIMko customer satisfaction coefficient are as follows: First, reasonable price, discount/coupon/sales promotion for the hotel, interior and interior decoration marketing strategy should focus on discount/coupon/sales promotion, general value, excellent price, reasonable price, and overall value of dining experience. For the satisfaction of female customers, the image of the buffet restaurant and the combination of the interior decoration, the various coupons and discounts, and the points to be provided to the customers are attractive. In addition, the theoretical and practical implications related to the overall selection attributes of buffet restaurants are suggested, and suggestions for future research are suggested.