A Study on the Satisfaction of Service Quality of Hakka Cuisine Restaurants in Miaoli

• Main Authors: Yu Chin-Feng, 余金鳳
• Other Authors: Chang Chen-Chin
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/13100675466723823904

碩士 === 台南科技大學 === 生活應用科學研究所 === 97 === Since 2003, International cultural tourism bureau of Miaoli county government has conducted the recognition for Hakka cuisine restaurant certification whose aim is to enhance the quality of Hakka cuisine restaurants so that consumers can eat at ease, and the recognition can also let more people know about the delicious Hakka cuisine. The objects of the study are from the consumers who attend to Hakka cuisine restaurants to dine. The research is carred on the investigation by the questionnaire way to explore the consumers’ satisfaction for meal quality and service quality at the Hakka cuisine restaurants. The researcher issued a total of 900 questionnaires, and 712 copies are valid questionnaires. It is a 94.9 percent efficiency. The statistic methods which are used to analyze the collected data are descriptive statistics, independent samples T-test, one-way ANOVA , and Pearson correlation analysis. The results are showed that: (1) For different consumers’ demographic variables, the satisfaction of meal quality are significant differences; in which different "age", "occupation", "personal monthly income", and "district of residence", there are significant differences in satisfaction. (2) For different consumers’ demographic variables on service quality, there are significant differences in satisfaction; in which different "age", "occupation", "personal monthly income", and "district of residence", there are significant differences in satisfaction. (3) For different consumers’ experience of meal quality, there are significant differences in satisfaction; in which different "restaurant information sources", "consumer day", "the amount of consumption", and "the monthly-dinner-out frequency with someone", there are significant differences in satisfaction. (4) For different consumers’ experience in the service quality, there are significant differences in satisfaction; in which different "restaurant information sources", "the amount of consumption", and " the monthly-dinner-out frequency with someone", there are significant differences in satisfaction. (5) The meal quality and service quality of Hakka cuisine restaurants in satisfaction show positive correlations.