Exploring the Criteria Between Vegetarians and Non-vegetarians to Select Vegetarian Restaurants

• Main Authors: Pang, Yu-Ling, 龐玉琳
• Other Authors: Wang, Shwu-Huey
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/11598909072199604289

碩士 === 遠東科技大學 === 創新設計與創業管理研究所 === 104 === 　The research aims at exploring the criterion of vegetarian and non-vegetarian to select vegetarian restaurants. The purpose of the research is to understand the correlation of demographic factors and consumer satisfaction degrees, difference of service satisfaction between “vegetarian and non-vegetarian”, and the relationship between satisfaction and repurchasing behavior. The research utilized questionnaire to conduct the survey, 650 questionnaires were randomly send to the respondents aged above 18 years old at the vegetarian restaurants or within 30 meters. After eliminating the invalid copies, a total of 579 questionnaires are effective.This yields an effective return rate of 89% . By using reliability analysis,validity analysis, independent-sample T Test and ANOVA, the research is aims to test the relationship among each dimension. The results firstly suggest that the difference between “age and occupation” and promotion is significant and the correlation between educational level and environment is also significant. Secondly, to vegetarians and non-vegetarians, there are significant correlations with “price, environment or service”, but there is no any significant difference between “vegetarian and non-vegetarian” and “promotion or food”. Thirdly, the difference between satisfaction degree and repurchase intention are also significant. In conclusion, in terms of vegetarian restaurants, no matter how much satisfactions of doing questionnaires or influences of correlation between customer satisfaction and intention of repurchase, the research is mainly to explore whether the products or services of restaurants are able to quench customer needs; besides, the vegetarian restaurants can improve competences continuously by utilizing the mentioned methods and results.