부산대학교 도서관

The purpose of the present study was to select five industrial catering facilities to analyze and grasp the effects of foodservice satisfaction on customer loyalty in order to provide the data necessary for improving industrial contract catering. The survey was conducted from July 20, 2012 to August 31, 2012. Five businesses in the Gyeongnam region that conducted contract catering were selected and questionnaires were received from 300 office workers and production workers. All 300 questionnaires were used for statistical analyses. The data were statistically processed using SPSS WIN 18.0 by conducting frequency analyses, t-test, one-way ANOVA, and Multiple Regression analyses. The results of the present study are as follows: 1. The participants’ reliability coefficients for foodservice satisfaction with their catering service was shown to be 0.97, and the reliability coefficient of customer loyalty assessment tools was shown to be 0.91. 2. The total average of the assessment of satisfaction with the foodservice was shown to be 3.51 points, and foodservice satisfaction with hygiene factors was shown to be the highest. The results of foodservice satisfaction assessment with regard to other areas were as follows: Those in their 40s or more showed the highest total average. Those who had graduated only from high school showed a higher total average than those who had graduated from university or had had even further education. Office workers showed a significantly higher total average than production workers (p