• Journal of Korea Society of Industrial Information Systems
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• v.16 no.5
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• pp.137-149
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• 2011

Today, a web site is used as a strategic method to fulfill a company's objectives. In particular, a web site provides a service for customers to find satisfaction in visiting family restaurants, and it recently has helped to attract the interest of a variety of customers. Currently, companies that manage family restaurants operate their Web sites as strategic tools and use them to perform public relations and marketing of their restaurants. This effort influences management and helps to improve the business and profitability of family restaurants. The research model of this study is an expansion of the Technology Acceptance Model (TAM) and examines whether ease of use and usefulness of family restaurant web sites influence the relationship of intention to use, actual use, and recommendation to use by gender. The results of this research would suggest that web sites are useful in establishing a marketing strategy for companies that operate family restaurants.

• The Journal of the Korea Contents Association
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• v.7 no.12
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• pp.179-190
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• 2007

This paper examines fast food restaurant users consequent attitude and customer satisfaction. For this purpose, fast food restaurant user's trust and commitment is proposed to influence customer satisfaction. This study, which used data from customers of fast food restaurant, showed satisfactory data fit the proposed model and supported three of the three research hypotheses. The empirical results indicated that trust and commitment take significant effect on customer satisfaction, and the trust and commitment in turn have strong indirected influence on customer satisfaction. It was confirmed that commitment variables are effective mediator linking fast food restaurant user's customer satisfaction.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.151-162
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• 2010

This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.166-182
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• 2012

The purpose of this study is to examine the influence of LOHAS images of Japanese restaurants on customers' menu selection and satisfaction to provide useful information on proposing detailed marketing directions by deriving the importance and satisfaction factors of LOHAS images and to suggest practical and effective measures for using LOHAS images to improve menus at Japanese restaurants. The results of the study are as follows. First, as a result of examining hypothesis 1, "LOHAS images will influence essential factors," it was found that healthy ingredient, family-oriented, eco-friendly, sustainability, and energy-saving factors were influential. With greater family-oriented, sustainability, healthy ingredient, and eco-friendly factors in LOHAS image, interests in essential factors increased. Second, family-oriented, energy-saving, social-oriented, and sustainability factors in LOHAS image had a significantly positive impact on the environmental factors of menu. Third, eco-friendly, sustainability, family-oriented, energy-saving, healthy preparation, and healthy ingredient factors in LOHAS image had a significantly positive impact on customer satisfaction. Fourth, essential factors in the selection attributes of Japanese restaurant menu had a significantly positive impact on customer satisfaction. Fifth, environmental factors in Japanese restaurants had a significantly positive impact on customer satisfaction. The significance and limitation of this study are: first, Japanese restaurants would be able to build a better image with customers by providing menu items that are family-oriented, sustainable, and energy-saving. Second, it would be necessary to study how LOHAS factors influence customers' general purchase decisions and psychological factors.

• Information Systems Review
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• v.25 no.4
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• pp.89-112
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• 2023

In March 2020, as it was declared a COVID-19 pandemic, various quarantine measures were taken. Accordingly, many changes have occurred in the tourism and hospitality industries. In particular, quarantine guidelines, such as the introduction of non-face-to-face services and social distancing, were implemented in the restaurant industry. For decades, research on restaurant attributes has emphasized the importance of three attributes: atmosphere, service quality, and food quality. Nevertheless, to the best of our knowledge, research on restaurant attributes considering the COVID-19 situation is insufficient. To respond to this call, this study attempted an exploratory approach to classify new restaurant attributes based on understanding environmental changes. This study considered 31,115 online reviews registered in Naverplace as an analysis unit, with 475 general restaurants located in Euljiro, Seoul. Further, we attempted to classify restaurant attributes by clustering words within online reviews through TF-IDF and LDA topic modeling techniques. As a result of the analysis, the factors of "prevention of infectious diseases" were derived as new attributes of restaurants in the context of COVID-19 situations, along with the atmosphere, service quality, and food quality. This study is of academic significance by expanding the literature of existing restaurant attributes in that it categorized the three attributes presented by existing restaurant attributes and further presented new attributes. Moreover, the analysis results have led to the formulation of practical recommendations, considering both the operational aspects of restaurants and policy implications.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.92-107
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• 2011

The purpose of this study was to understand the effect of the characteristics of coupons purchased through a social shopping site upon customer satisfaction and future behavior intention. Based on total 332 samples who had bought franchise restaurant coupons and used them before, this study reviewed reliability and fitness of the research model and verified total 4 hypotheses with AMOS and SPSS program. The hypothesized relationships among the models were tested simultaneously by using a structure equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=309.795(df=103, p<.001), CMIN/DF=3.008, RMR=.103, GFI=.912, NFI=.927, CFI=.950, RMSEA=.074. The result showed that the coupon proneness(${\beta}$=.645) and price sensitivity(${\beta}$=-.315) had a significant influence on restaurant satisfaction(p<.001) and only coupon proneness(${\beta}$=1.040) had a significant influence on coupon satisfaction(p<.001). Also, restaurant satisfaction had a positive significant influence on restaurant customers' revisit intention(${\beta}$=.603, p<.001) and coupon users' repurchase intention(${\beta}$=.335, p<.001). Furthermore, coupon satisfaction had a positive significant influence on coupon repurchase intention(${\beta}$=.353, p<.001) but had a negative significant influence on restaurant revisit intention(${\beta}$=-.263, p<.001). Limitations and future research directions were also discussed.

• 주택과사람들
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• s.214
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• pp.112-113
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• 2008

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.4
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• pp.753-758
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• 2006

The recent drastic increase of imported foreign restaurants provided the importance of service quality and the customer satisfaction is considered as the most important factors for the business activity. In order to identify the important factors for the customer satisfaction of the family restaurant in Korea, we attempt to test the validity of host call service as a significant variable in the family restaurant using Fishbein behaviour model. Based on literature review, the empirical study was conducted using the questionnaires for customers of the family restaurant in Seoul. Descriptive statistics, t-test, F-test and regression analysis were made of the gathered questionnaires using SPSS programs. The results shows that four hypotheses established in this study were significant. Therefore, host call service in the family restaurant should be introduced to increase the customer satisfaction. In conclusion, it proved that host call service in the family were the important factors that could satisfy the customers and the family restaurants will have to make a great effort to develop the differentiated service so as to enhance their competitiveness.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.155-174
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• 2015

This study attempts to investigate effects of service conveniences on perceived value and customer voluntary behavioral intention in family restaurants. We categorized service conveniences in five dimensions (i.e, decision, access, transaction, benefit, and post-benefit). We considered perceived value as having three parts, namely functional, emotional, and social. We also specified three segments of customer voluntary behavioral intention as participation, cooperation, and loyalty. The results showed that service conveniences such as transaction convenience, post-benefit convenience, and benefit convenience have an influence on functional value as a perceived value, but no effect from decision convenience and acceptability[this is a new variable to me]. In addition, access and benefit conveniences affect social value. When it comes to the effects of perceived value on customer voluntary behavioral intention, social value was found to affect participation and loyalty, while functional value appeared to influence cooperation.

• Monthly Korean Chicken
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• v.14 no.10
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• pp.43-55
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• 2008

최근 고유가에 따른 겨울철 난방비 인상 문제 등 계육산업 전반이 어려운 형편에 놓여있다. 이런 때 일수록 다양한 방법으로 닭고기 소비촉진 방안이 강구되어야 한다. 이와 관련해서 본지에서는 이색닭고기 요리를 찾아 소개함으로써 닭고기 소비를 촉진시키는데 도움을 주고자 한다. 그렇게 해서 찾아낸 것이 바로 패밀리 레스토랑의 닭고기 요리. 패밀리 레스토랑에서 보통 비프스테이크만 있는 것으로 알고 있는데 메뉴를 살펴보면 치킨, 샐러드, 스테이크 등 많은 닭고기 요리들이 있다. 현재 패밀리 레스토랑에서는 닭고기로 만든 다양한 아시아 요리와 화려한 퓨전 요리가 인기몰이 하고 있다. 더욱이 가격이 비쌀 것이라는 편견도 해소할 만큼 저렴한 메뉴도 등장했고, 가을철 새로운 맛을 찾는 사람들을 겨냥한 닭고기 요리를 맛볼 수 있어 가족과 친구, 연인과 함께하면 더욱 행복하다. 이제껏 맛보지 못한 새로운 닭고기 요리를 패밀리 레스토랑에서 먹으면서 어려운 농가들도 돕고 가을의 특별한 닭고기 맛도 느껴보자