Phân tích hành vi rối loạn chức năng trong các nhà hàng Lào và Việt Nam

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Tác giả: Vongphachanh Sengthong

Ngôn ngữ: Vie

Ký hiệu phân loại: 650 Management and auxiliary services

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Đại học Thái Nguyên, 2021

Mô tả vật lý: 168-173

Bộ sưu tập: Metadata

ID: 404058

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Tóm tắt
Chủ đề

Nghiên cứu này tập trung vào việc khám phá các yếu tố ảnh hưởng đến hành vi rối loạn chức năng và kiểm tra sự khác biệt về nhận thức giữa hành vi của người tiêu dùng Lào và Việt Nam đối với dịch vụ nhà hàng. Một số giả thuyết đã được đề xuất dựa trên các đặc điểm của người tiêu dùng có thể thúc đẩy hành vi rối loạn chức năng. Đối với điều này, một phương pháp lai đã được sử dụng để phát triển bảng câu hỏi
bên cạnh đó, các kịch bản với các hành vi rối loạn chức năng cũng được xây dựng. Người trả lời được yêu cầu đánh giá mức độ phù hợp của từng hành vi và trả lời một nhóm câu hỏi dựa trên giả thuyết đã phát triển được xây dựng. Dữ liệu được thu thập qua Internet (Facebook và truy cập trực tuyến) và các phương pháp thống kê được sử dụng để phân tích là phân tích hồi quy, EFA và CFA. Kết quả cho thấy bằng chứng cho thấy ảnh hưởng giữa các cá nhân, chẳng hạn như tính hiếu chiến, tự bộc lộ, tính linh hoạt về đạo đức và chủ nghĩa máy móc, và các khía cạnh tình huống, chẳng hạn như sự không hài lòng và chấp nhận, tác động đáng kể đến hành vi rối loạn chức năng và có sự khác biệt trong nhận thức giữa hành vi của người tiêu dùng Lào và Việt Nam đối với dịch vụ nhà hàng., Tóm tắt tiếng anh, This study focused on exploring the factors impacting dysfunctional behaviour and testing the difference of perceptions between Laotian and Vietnamese consumer behaviour towards restaurant service. Several hypotheses were proposed based on consumer characteristics that could foster dysfunctional behavior. For this, an hybrid methodology was used in order to develop the questionnaire
besides, scenarios with dysfunctional behaviors were also constructed. Respondents were asked to rate the appropriateness of each behavior and answer a group of questions based on the developed hypothesis developed. The data was collected over the Internet (Facebook and online access) and the statistical methods used for analyzing were regression, EFA and CFA analysis. The results showed evidence that interpersonal influence, such as aggressiveness, self-exposure, moral flexibility and machiavellianism, and situational aspects, such as dissatisfaction and acceptance, impacted significantly on dysfunctional behavior and there was a difference of perception between Laotian and Vietnamese consumer behavior towards restaurant service.

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