摘要
在参考相关文献和研究成果的基础上,结合浙江老字号餐饮的经营现状,以顾客感知为前提,设计出影响"杭帮菜"非物质文化遗产体验质量评价的30个具体指标。借助因子分析的方法提炼出影响消费者体验质量的4大关键因素。采用重要性—绩效分析方法,列出目前"杭帮菜"餐饮老字号企业优势区域、改善区域、低度优先区域和供应过度区域,为餐饮业体验研究提供新的思路和方法。
Based on related literature and research findings and considering the present managing situations of catering businesses of old name, the article designs which affect the evaluation of experience quality of with the prerequisite of consumer perception, 30 indexes Hangbang cuisine an intangible cultural heritage. Four key factors are distilled by factor analysis which influence experience quality of consumers＇. By IPA, the article also makes a list of areas where time-honored catering businesses of they need to improve, where they should give slight priority to and catering experience with new ideas and methods. Hangbang cuisine have an advantage, where where they overdo. This provides studies in
出处
《美食研究》
北大核心
2015年第3期27-32,共6页
Journal of Researches on Dietetic Science and Culture
基金
四川省教育厅社科基地川菜研究发展中心项目(CC15G08)
浙江省教育厅科研项目(FG2014047)
关键词
“老字号”
餐饮企业
消费体验
评价
time-honored brand
catering business
consumption experience
evaluation
作者简介
史涛（1979-），男，江苏南京人，浙江旅游职业学院讲师，从事餐饮管理研究
金晓阳（1966-），男，浙江乐清人，浙江旅游职业学院副教授，从事烹饪工艺研究。
