DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이봉식 | - |
dc.contributor.author | 박민재 | - |
dc.date.issued | 2021-12 | - |
dc.identifier.issn | 2233-5900 | - |
dc.identifier.uri | https://aurora.ajou.ac.kr/handle/2018.oak/35530 | - |
dc.description.abstract | Purpose - The purpose of this study is to identify the critical factors that restaurant management should consider strategically when making a decision after COVID-19 under the digital transformation and non-contact service expansions environment. <br>Design/methodology/approach - The thirty six experts and managers who have 5 years or more experience in restaurant industry in Korea participate this study. The Analytic Hierarchy Process (AHP) and SER-M were used to analyze the experts’ opinion Findings - As a result of the analysis, 'management environment' (0.313) showed the highest relative importance priority, followed by 'brand (0.263)', 'management characteristics (0.254)', and 'physical factors (0.17)'. And, as for the sub-factor value, 'lifestyle (0.087)', 'awareness (0.084)', 'consumer desire (0.075)', and 'loyalty (0.068)' were ranked highest among the 19 influencing critical factors. <br>Research implications or Originality - In the case of large restaurant enterprises, it is judged that the subject(CEO, Management) is actively pursuing a strategy to acquire the necessary resources for the given environment of digital transformation and customer demand for non-contact services. On the other hand, in the case of middle and small restaurant enterprises, it seems that they are fully aware of the demand for expansion of non-contact services and the digital transformation required in the post COVID-19 era, but information technology utilization ability, usage experience, technology acceptance ability, and education and training support for this are only available to large enterprises. | - |
dc.language.iso | Kor | - |
dc.publisher | 강원대학교 경영경제연구소 | - |
dc.title | AHP 기법을 활용한 외식산업의 발전 전략에 관한 연구: COVID-19 팬더믹 이후의 디지털, 비대면 전환에 대한 인식 | - |
dc.title.alternative | The Strategy Development of the Restaurant Industry through the AHP Analysis: Focusing on the Digital Conversion and Non-Contact Service after COVID-19 Pandemic | - |
dc.type | Article | - |
dc.citation.endPage | 288 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 271 | - |
dc.citation.title | 아태비즈니스연구 | - |
dc.citation.volume | 12 | - |
dc.identifier.bibliographicCitation | 아태비즈니스연구, Vol.12 No.4, pp.271-288 | - |
dc.identifier.doi | 10.32599/apjb.12.4.202112.271 | - |
dc.subject.keyword | AHP | - |
dc.subject.keyword | Conversion | - |
dc.subject.keyword | COVID-19 | - |
dc.subject.keyword | Digital Non-Contact SER-M Service | - |
dc.type.other | Article | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.