Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Structural Model for Quality, Value, Satisfaction, and Loyalty in a Wine Training Program

와인교육프로그램의 품질, 가치, 만족도 및 충성도에 대한 구조적 모형 구축

  • Lee, In-Soon (The Graduate School of Human Environment Sciences, Yonsei University) ;
  • Lee, Hae-Young (Department of Food and Nutrition, Sangji University) ;
  • Kim, Hye-Young (Graduate School of Education, The Catholic University of Korea)
  • 이인순 (연세대학교 생활환경대학원) ;
  • 이해영 (상지대학교 식품영양학과) ;
  • 김혜영 (가톨릭대학교 교육대학원)
  • Received : 2012.10.16
  • Accepted : 2012.10.22
  • Published : 2012.10.30
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Abstract

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

Keywords

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