KOREASCHOLAR

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and revisit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사대상
  2. 설문지의 구성과 내용
  3. 자료 분석방법
 III. 결과 및 고찰
  1. 인구통계학적 특성
  2. 한식뷔페의 이용형태
  3. 한식뷔페의 대기시간 관리, 메뉴품질, 고객만족, 재방문 의도
  4. 한식뷔페의 대기시간 관리, 메뉴품질, 고객만족, 재방문 의도의 관련성
  5. 대기시간 관리, 메뉴품질, 고객만족, 재방문 의도에 대한 요인분석
  6. 대기시간, 메뉴품질, 고객만족, 재방문 의도에 대한 연구가설 검증
 IV. 결론 및 요약
 References

• 곽지원(이화여자대학교 식품영양학과) | Jie won Guak (Department of Nutritional Science and Food Management, Ewha Womans University)
• 조미숙(이화여자대학교 식품영양학과) | Mi Sook Cho (Department of Nutritional Science and Food Management, Ewha Womans University) Corresponding author
• 오지은(이화여자대학교 신산업융합대학) | Ji Eun Oh (College of Science & Industry Convergence, Ewha Womans University)