Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Study of Evaluation for Service Quality Importance of the Korean Cold Noodle Restaurant in Seoul ${\cdot}$ Kyunggi Area

서울 ${\cdot}$ 경기지역 냉면전문점의 서비스 품질에 대한 중요도 평가

  • Kim, Tae-Hyoung (Department of Food and Nutrition, Kyungwon University) ;
  • Oh, Yu-Jin (Department of Food and Nutrition, Kyungwon University) ;
  • Lee, Young-Mee (Department of Food and Nutrition, Kyungwon University)
  • 김태형 (경원대학교 생활과학대학 식품영양학과) ;
  • 오유진 (경원대학교 생활과학대학 식품영양학과) ;
  • 이영미 (경원대학교 생활과학대학 식품영양학과)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

Keywords

References

  1. Baek NK. 2003. Study on Consumer's importance and satisfaction about the evaluation criteria of Korean style rib's restaurant. Master degree thesis. Suwon University. Appendix
  2. Bark YB. 2005. Discriminating customers' frequent usage of western style restaurant using foodservice quality dimension. Korean Journal of Culinary Research, 9(1): 65-80
  3. Chae GH. 2002. A study on the standard creation of quality valuation of hotels service. Tourism Information Research, 12: 99-128
  4. Cho MS. 2005. Health and nutrition implications of food away from home -Current trends for marketing restaurants. Journal of the Korean Society of Food Culture, 20(6): 767-776
  5. Cho YB, Park JH. 2005. A study of evaluation for service quality of Korean restaurant customers -The case of pork-belly specialty restaurant. Journal of the Korean Society of Food Culture, 20(5): 538-547
  6. Choi KH. 2005. Construct validity of dissatisfaction in restaurant service. Korea Convention Science Society, 10: 85-99
  7. Choi SC, Hong SH. 2006. Segmentation and attributes for ethnicfood restaurant market in Korea. The Korean Agricultural Policy Association, 33(1): 37-57
  8. Choi SY. 2005. Consumer attitudes and choices made in hotel restaurants over a five-day workweek: focused on domestic consumers at a hotel buffet restaurant in Seoul. Food Service Management, 8(3): 27-45
  9. Choi W, Lee KS. 2005. A study on choice attributes and purchasing behavior in the family restaurants. Hotel Resort Casino Research, 4(2): 351-364
  10. Ha IJ. 2005. A study of decision on sports event sponsorship of chain restaurants. Food Service Management, 8(1): 145-161
  11. Hyun BS, Yoon DS. 2005. The relation of customer quality, service quality and employee satisfaction in the family restaurant. Tourism Research, 20: 1-18
  12. Jeon KC, Jung JW, Park BG. 2005. The effect of selection attributes of Japanese restaurant customers on sales promotion, customer satisfaction, and customer loyalty. Foodservice Management Society of Korea, 8(3): 107-124
  13. Jin YH, Jun JH. 2005. A study on factor of dissatisfaction and complaint consumer in foodservice. Korean Journal of Culinary Research, 11(2): 1-19
  14. Kim CW, Kim KH. 2004. Study on the food selection by analysing the correlation of perception and consumptions frequency of foods. Korean J. Food Culture, 19(5): 524-531
  15. Kim DH, Beik GY. 2005. A study on the eating-out behavior of city wokers(I)- The relationship between general characteristics and eating-out behavior-. Korean J Food & Nutr, 18(3): 241-253
  16. Kim HA. 2005. Effect of the consumer-brand relationship quality on the brand loyalty in the fast food restaurant in Masan, Korea. J of Korea Food and Nutrition Science, 34(4): 489-495 https://doi.org/10.3746/jkfn.2005.34.4.489
  17. Kim HR, Jang MS. 2005. A study on the quality of Naengmyon broth -Sensory and microbiological properties by fermentation and addition of Dongchimi-. The Culinary Society of Korean Academe, 21(1): 1-11
  18. Kim SH, Kwon SM. 2005. The influences of the regret caused by non-using alliance card and coupon on consumers` behaviors in post-purchase stage. Hotel Management Research, 14(4): 235-256
  19. Kim SJ, Sin JY, Kim EH. 2004. The impact of service quality on customer satisfaction in food service industry Focusing the Korean restaurants. Food Service Management, 7(1): 67-82
  20. Ko BS, Park HJ. 2005. The study on the effect of service recovery justice in restaurant customer satisfaction and behavior intention. The Culinary Society of Korean Academe, 11(3): 103-120
  21. Ko JY, Yoo EY, Jung MR. 2006. Service encounter and customer satisfaction in the hotel restaurant. Korean Academic Society of Hospitality Administration Associate, 15(2): 105-123
  22. Korea national statistics office. 2006. 2005 Korean social indicators. http://www.nso.go.kr
  23. Lee SA. 2002. A study of customer perceived service quality of Korean traditional restaurants in Gyeongju. Master degree thesis. Kyungju University. Appendix
  24. Lee WK, Ahn S, Lee SB. 2005. A study on restaurant marketing strategy based on foreigners' hotel restaurant selection attributes. Hotel Management Research, 14(4): 137-156
  25. Lee YJ, Han GS. 2004. Case studies of Korean restaurant table coordination. Food Service Management, 7(1): 193-215
  26. Louie E. 2006. Korea's taste of summer is a long, cool slurp The New York Times, 2006 July 19: 5
  27. Ministry of Culture and Tourism. 2006. http://www.mct.go.kr/index.jsp
  28. Park KY, Park BG. 2005. The relationship between customer attitudes, social benefits, and customer loyalty in a membership restaurant. Foodservice Management Society of Korea, 8(2): 85-100
  29. Park YR. 2001. A study on the correlative analysis of the price and value for customer satisfaction of korean restaurants. Tourism Management Research, 13: 81-94
  30. Park YS, Ryu KS, Kim TH. 2006. A study on influence of preference for restaurant interior design style on customers' internal response and behavior. Hotel Management Research, 15(2): 241-263
  31. Seo WS, Baek JA. 2006. A study on the differences in lifestyle concepts of customer's purchase attitude: Brand preference of family restaurant customers. Tourism, Leisure Research, 18(1): 161-178
  32. Song HB, Park SH. 2005. The effect of internal marketing on the attitude of internal customers in the foodservice industry. Tourism Research, 29(3): 357-379
  33. Yoo YJ. 2005. An exploratory study on the relationships among employees Service orientation, job attitudes and service performance in family restaurants. Korean Academic Society of Hospitality Administration Associate, 14(2): 315-333