Attitudes of Korean College students towards quick-service, family-style, and fine dining restaurants

Cathy Hui-chun Hsu, Sunghee Byun, Il Sun Yang

Research output: Journal article publicationJournal articleAcademic researchpeer-review

25 Citations (Scopus)

Abstract

A research instrument was developed to identify attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Of the 350 questionnaires distributed, 292 (83%) were returned and usable. Respondents had the most positive attitudes toward fine dining restaurants, followed by quick service and family-style restaurants. Family-style restaurants, however, were most frequently patronized by respondents for their regular meals. “Good taste” was found to be the determining factor in selecting a restaurant for regular meals among Korean college students. Implications for Korean restaurant operators, researchers, and restaurant operators in other countries were provided.
Original languageEnglish
Pages (from-to)65-85
Number of pages21
JournalJournal of Restaurant & Foodservice Marketing
Volume2
Issue number4
DOIs
Publication statusPublished - 1 Jan 1998
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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