Abstract：Network comment is explicit projection of catering consumers' subconscious consumption preferences, perceptions of intrinsic demand, and is the external presentation of their most concerned about factors in catering consumption. This article is based on content analysis and analyzes 2198 pieces of consumers' evaluation contents on www.dianping.com, which are about 65 different price range restaurants in Beijing. Then, we will analyze the characteristics of consumer behavior through the consumer subconscious concerns of catering elements. The results show that: 1) From an overall assessment perspective, nearly half of all catering consumers are satisfied with the restaurants. What's more, high-priced restaurant consumers have higher satisfaction rating than lower-priced restaurant consumers, and chain restaurant consumers' satisfaction is higher than the single restaurant consumers. 2) Consumers' preferences and consumption behavior have significant differences in different price range restaurants. Thus, the factors that influencing catering consumers' satisfaction are different in order in different type restaurants. 3) From the consumer perception perspective, the top ten factors that catering consumers concern most about are food, environment, services,price, convenience, facilities, promotion, cost performance, reservation and visibility. The ten highest frequency words of catering consumers' network evaluations are taste, service, environment, delicious, waiter,price, flavor, expensive, dishes and features. 4) The food is what matters to the people. Food is catering consumers' core requirement to dine in restaurant. 98.2 percent of evaluations are about food. Restaurant environment, service quality, waiters' service attitudes and skills all have a greater impact on catering consumers' dining experience.
吴丽云, 陈方英. 基于网络评论内容分析的餐饮消费者行为研究[J]. 人文地理, 2015, 30(5): 147-152.
WU Li-yun, CHEN Fang-ying. RESEARCH ON CATERING CONSUMER BEHAVIOR BASED ON THE CONTENT ANALYSIS OF NETWORK EVALUATION. HUMAN GEOGRAPHY, 2015, 30(5): 147-152.
