KOREASCHOLAR

The purpose of this study is to measure the effect of customers’ waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers’ revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach’s alpha, correlation, ttests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers’ revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구목적
    2. 연구방법 및 내용
    3. 조사대상 및 기간
    4. 분석 방법
III. 결과 및 고찰
    1. 인구통계학적 특성
    2. 대기시간 관련 응답자들의 특성
    3. 레스토랑의 선택속성, 감정 및 대기시간이 재방문에 미치는 영향
IV. 요약 및 결론
References

• 이정은(우송대학교 외식조리학부 외식산업경영전공) | Jeongeun Lee (Department of Culinary Arts, Foodservice managmement Major, Woosong University)
• 최진경(우송대학교 외식조리학부 외식산업경영전공) | Jinkyung Choi (Department of Culinary Arts, Foodservice managmement Major, Woosong University) Corresponding author