• Culinary science and hospitality research
• /
• v.22 no.4
• /
• pp.319-332
• /
• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• The Journal of the Korea Contents Association
• /
• v.14 no.9
• /
• pp.484-493
• /
• 2014

The purpose of this study is to investigate the effect of the brand equity on the guest satisfaction and the loyalty in buffet restaurant. To achieve the purpose, this study, firstly, identifies the brand equity of buffet restaurant guests. Secondly, to explore the factors of brand equity, guest satisfaction and loyalty. Thirdly, to research the effect of brand equity on guest satisfaction and loyalty. Fourthly, to research the effect of guest satisfaction on loyalty. Data were collected from individuals by face-to-face interview who visited the buffet restaurants located in the region of southern gyeonggi. The questionnaire was distributed of the 250 copies and used 221 in the analysis by using SPSS 18.0 and AMOS 18.0 programs. The results of this study were as followed that the brand equity of buffet restaurants had partially positive effect on the guest satisfaction, that the brand equity did not influence on the loyalty at all and that the guest satisfaction had a positive effect on the loyalty.

• The Journal of the Korea Contents Association
• /
• v.18 no.6
• /
• pp.204-216
• /
• 2018

This study explored the factors that decided to choose buffet restaurant. We have identified and recently, developed event factors that are of increasing importance. The event factor demonstrated the relationship between customer satisfaction and behavioral intention. As a result, the event factors had a positive effect on customer satisfaction and behavioral intention. In this study, event factors were derived and measurement questions were developed using semiotic analysis. The developed measurement questions were tested and surveyed to demonstrate the scale.

• The Journal of the Korea Contents Association
• /
• v.14 no.6
• /
• pp.407-416
• /
• 2014

The purpose of this study is to identify the effect of physical environment on customer satisfaction and revisit intention. The questionnaire was distributed from October 1st to 31st, of the 250 distributed questionnaire 221 copies were used in the analysis to give a response rate of 88.4%. The results of the study were as followed; Firstly, it was found that perception of customers regarding physical environment of a buffet restaurant are cleanliness, entertainment, aesthetics, convenience and comfort. Secondly, it appeared that cleanliness of physical environment of buffet restaurant had the most influence on customer satisfaction. Thirdly, it also indicated that customer satisfaction had a influence on revisit intention. Based on these findings, this paper suggests implications and limitation of the research as well as future directions for the study.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.161-171
• /
• 2009

The purpose of this study is to identify the critical service factors, which influence the satisfaction and loyalty of the customers who visited the special 1st grade hotel buffet restaurants. In order to meet its purpose, 241 customers who have ever visited special 1st grade hotel buffet restaurants were surveyed. Using the SERVQUAL. The results are as follows: First, service quality factors of the restaurants have a significant effect on customer satisfaction. Second, customer satisfaction has a significant effect on customer loyalty. Third, service quality factors of the restaurants has a significant effect on customer loyalty.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.152-164
• /
• 2010

This study helps to understand menu quality and find out management strategies in the seafood buffet restaurant business. The major objective of this study is to analyze how menu quality affects customer satisfaction through customer value. It also provides preliminary data for improving seafood buffet restaurants in the rapidly changing circumstances of the restaurant business by establishing strategies for high quality menu. The result of the study shows that menu quality(taste, nutrition, freshness) was directly related to customer value, which positively affected customer value. Especially, taste was the most influential factor. Moreover, customer value had a positive effect on customer satisfaction. This result means that such menu quality factors as taste, nutrition, and freshness should be considered in order to satisfy each customer.

• Proceedings of the Korean DIstribution Association Conference
• /
• 2005.11a
• /
• pp.129-138
• /
• 2005

• Culinary science and hospitality research
• /
• v.22 no.7
• /
• pp.235-252
• /
• 2016

This study aimed at examining the interrelationships among corporate association, Rrelationship quality, and brand loyalty in Korean buffet restaurants. In addition, this study examined the mediating effects of commitment and attidudinal loyalty. The findings of this study were found through the employong of SPSS 18.0 on a convenience sample of a total of 209 respondents. The results of this study are as follows. First, both corporate ability association and corporate social responsibility association exhibited a positive impact on trust and commitment. Second, trust and commitment positively influenced attitudinal loyalty and behavioral loyalty. Third, commitment acted in a partial mediating role between trust and attitudinal loyalty, and attitudinal loyalty acted in a partial mediating role between commitment and behavioral loyalty.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.87-104
• /
• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.

• The Journal of the Korea Contents Association
• /
• v.18 no.10
• /
• pp.464-477
• /
• 2018

This study is effect of food therapy and service quality, aimed to examine the relationship between positive emotion and brand loyalty. It examined the effects of service quality and food therapy on positive emotion, and examined the effects of positive emotion on brand loyalty, and then aimed to examine the indirect effects of service quality and food therapy on brand loyalty. To this end, quota sampling was conducted according to the job ratio of the customers visiting Hansik buffet restaurants. A survey was carried out from July 1 to 25, 2018(25 days), and a total of 850 questionnaires were distributed and 786 of collected 805 questionnaires were finally used for an analysis excluding 19 unreliable ones. The results of analysis were as follows: food quality, service encounter, physical therapy and psychological therapy significantly affected positive emotion, while service environment was not significant. Also, positive emotion significantly affected brand loyalty, and food quality, service encounter, physical therapy, psychological therapy had significant indirect effects on brand loyalty. The present study is significant in the aspect that it determined how important a role food therapy elements play in improving brand loyalty in a restaurant-related study.