• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.250-260
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• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.142-145
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• 2005

pH는 두 처리구 모두 저장기간이 길어짐에 따라 유의적으로 감소하였다(P<0.05). T1의 염도는 저장 전 기간 동안 유의적인 차이가 없었고(P>0.05), T2는 저장 28일에는 1.33%로 유의적으로 높았다(P<0.05). 당도는 T1이 T2 보다 저장 전 기간 동안 유의적으로 높았다(P<0.05). 저장기간이 길어짐에 따라 T1에서 $L^*$값과 $b^*$값은 증가하는 반면 T2는 감소하였다. $a^*$값과 전단가(g/$cm^2$)는 저장기간이 경과함에 따라 모두 증가하였다. 관능검사결과, 저장 28일차까지 전체적인 기호도는 6,75(T1)${\sim}$7.00(T2) 수준으로 비교적 높은 점수를 얻었다. 본 연구에서 양념으로 사전 숙성 처리하여 진공포장한 양념 사슴육은 새로운 메뉴로서의 가치가 있을 것으로 여겨진다. 본 연구에서 양념으로 사전 숙성 처리하여 진공포장한 양념 사슴육은 새로운 메뉴로 유용할 것으로 여겨진다.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.183-193
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• 2017

The present study was conducted at a night market in the Ulsan region, with the purpose of analyzing the impact of menu quality at night markets on customers' perceived value and revisit intention. The study surveyed 323 visitors to the night market, and analyzed the results using the SPSS 18.0 statistics program. The results were the following. Firstly, the results of the exploratory factor analysis regarding menu quality at the night market showed 5 main factors, to a statistically valid and reliable degree: hygiene, price, diversity, originality, and taste. Secondly, it was found that menu quality exerts a positive influence on perceived value, with taste having the biggest influence on hedonic value, and price having the biggest influence on utilitarian value. Thirdly, it was found that menu quality further exerts a positive impact on the revisit intention, with price having the greatest influence in this regard. Fourthly, perceived value was found to have a positive influence on the revisit intention, with utilitarian value having a greater effect than hedonic value in this regard.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.32-42
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• 2007

The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3123-3129
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• 2011

Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.127-136
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• 2007

The purpose of this study was to elucidate the relationship of service quality, product quality, price and customer satisfaction. Data were collected from 214 customers at the university foodservice and analyzed with SPSS 14.0. The verified results in these research hypotheses are as follows. First, the relationship between the service quality and customer satisfaction shows that tangibles(t=2.444) and responsiveness(t=2.431) have significantly positive influence upon customer satisfaction. Second, it was indicated that product quality(t=12.711) also has significantly positive influence upon customer satisfaction. Third, price (t=0.051) has no positive effect on customer satisfaction. Managerial contributions, limitation, and future research directions are discussed at the end of the paper.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.437-444
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• 2000

The purpose of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. Among expectation scores of food quality attributes, ‘hygiene of food(3.27)’received the highest score. In expectation scores of service quality attributes,‘hygiene of tableware(3.40)’was the most important. Satisfaction of ‘appropriate 1 portion size(-0.11)’was the highest scored, while‘dealing with complaints on meals(-0.70)’was the most dissatisfied one. Satisfaction was highly correlated with‘providing preferred menu(r = -0.62)’of food quality expectation. It was highly correlated with‘dealing with complaints on meals(r = -0.61)’of service quality expectation. Expectation and perception of foodservice as 2.25 and 2.90 out of 5, respectively, which suggests that foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled‘focus here’and supposed to indicate the areas of high expectation but in low perception, was hygiene of carts holding used trays. The results of expectation and perception analysis indicated the areas that the attention of management should be given to improve quality of foodservice. The stepwize regression analysis suggested that foodservice expectation and perception explaints around 56.7% of the variation in general customer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.

• Journal of Global Scholars of Marketing Science
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• v.17 no.1
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• pp.77-100
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• 2007

This study investigates the relationship between restaurants' environments and customer voluntary performance, and examines how restaurant value, quality and overall satisfaction play a mediating role between restaurants' environments and customer voluntary performance. In addition, this study investigates the structural relationships among restaurant's value, quality and overall satisfaction. For these purposes authors developed a structural model, which consists of several variables. The data were collected from 723 respondents and was analyzed with SPSS!PC+ 12.0 and LISREL 8.5. The findings are as follows. First, the menu characteristics have a significant positive influence on the value and quality of restaurants. Second, the employee service characteristics have a significant positive influence on the quality through mediating role of value variables. Third, the facilities/atmospheres have a significant positive effect on the value and quality of restaurants. Fourth, in-restaurant promotions have a significant positive effect on the value and quality of restaurants. Fifth, the customer value has a significant effect on the restaurant quality and overall satisfaction, and the restaurant quality has a significant effect on the overall satisfaction. Finally, the overall satisfaction has a significant effect on the customer loyalty, participation, and cooperation.