• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.134-134
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• 2003

우리나라의 외식산업은 경제적 안정을 통한 소득수준 증대, 여성의 사회진출 및 맞벌이 세대의 증가, 건강식에 대한 소비자 욕구 증대 등 사회, 경제, 문화적 요인이 복합적으로 작용하여 다양한 컨셉의 외식업소들이 등장하기 시작하였고, 양적인 면에서 급속한 성장을 해 오고 있다. 그러나 외식업 경영주의 경영면에서의 전략적 사고와 정보의 부재, 서비스 마인드 결여, 높은 종업원 이직율과 전문인력 부족, 연구풍토의 결여 및 과다한 출혈 경쟁 등으로 인하여 외식산업은 질적인 면에서 많은 취약점을 드러내고 있다. (중략)

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.233-248
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• 2019

The purpose of this study is to examine the effect of success factors of foodservice business start-up on management performance and entrepreneurial satisfaction and to analyse the mediating effect of management performance on the relationship between success factors of foodservice business start-up and entrepreneurial satisfaction. Collected data were statistically analyzed using SPSS 22.0. The results of this study are as follows: First, success factors of foodservice business start-up consists of location, service, facilities, and food. Among success factors, location, service, facilities, and food had a significant influence on management performance and entrepreneurial satisfaction. Second, management performance had a significant influence on entrepreneurial satisfaction. Third, management performance had a mediating effect between success factors of foodservice business start-up and entrepreneurial satisfaction. The conclusion section suggested strategic implications to induce success factors, management performance and entrepreneurial satisfaction based on the findings.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.105-119
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• 2009

The elevated standard of living and increased interest in health and well-being have caused customers to expect a role. Consumers are more and more interested in food service merchandise development. The purpose of this paper is to perform a discriminant analysis of merchandise development policies based on customer participation strategies. Statistical techniques employed included the reliability analysis and the discriminant analysis. The current thesis is based on the 350-questionnaire-survey conducted from July 1 to July 31, 2008 at five food service companies in Seoul and Gwangju. The data collected for this study was analyzed with frequency analysis, reliability analysis, validation analysis, factor analysis, and discriminant analysis using the SPSS 12.0 package program. The results of the test of the hypotheses can be summarized as follows: the analysis shows that there is significant difference between the active groups and the passive groups in all the merchandise development related factors, market directivity, and customer satisfaction directivity. Thus, food service management needs to apply customer participation strategies aggressively.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.129-146
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• 2004

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.165-180
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• 1997

• The Journal of Bigdata
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• v.2 no.2
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• pp.57-66
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• 2017

Companies has been investing enormous resources in promotion as the market keeps changing rapidly. Therefore, there are growing needs to measure the impact of a promotion on revenue growth. To investigate the effect of promotion in franchise food service industry, this study empirically analyzed text data from Twitter, one of the dominant social network services. Our findings show that a gap between promotions, promotion duration, and season have a significant influence on a volume of twitter buzz, which represents a promotion effect in our study. Next, we tried to analyze the reason why those factors were related to the promotion effect. Finally, we suggested promotion strategies related to each influential factor depending on types of business in food service industry.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.15-27
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• 2010

As most companies in the world are much interested in the overseas market as well as in the domestic market, many Korean food service enterprises came to focus on extending their branches to the overseas market. However, lack of business strategies including market research, marketing strategies, localization, etc. has made them continue to fail in market entry. The purpose of this study is to develop entry mode of determinants of Korean food service enterprises, considering their characteristic factors and environment factors in the overseas market. To do this, companies which have a head quarter in Korea and over 2 year business experience in the overseas market were chosen and used for a self-administered questionnaire survey. Statistical processing, including descriptive statistics, logistic regressing analysis, and multi regression analysis using an SPSS/PC 12.0 statistical package were conducted The result is as follows. First, explanation suitability was 85% of the entry mode in the overseas market. Second, as business size was smaller, product differentiation was higher, and CEO's will for success in the overseas market was higher, independent entry mode in the overseas market was likely to he chosen. Lastly, as the uncertainty of demand and trade barrier were lower, and a sociocultural gap was smaller, independent entry mode in the overseas market was likely to be chosen.

• Journal of the Korea Society of Computer and Information
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• v.13 no.6
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• pp.325-332
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• 2008

Internet explosion has revolutionized the way the industries, including that of the hospitality industry have conducted their businesses. With any new technology, there is a need to explore, define, develop and refine practices in its usage. The main purpose of this study was to examine how internet information influence employees job satisfaction and organizational performance. Employees were asked through surveys to evaluate four specific factors: format, accuracy, content and timeliness (FACT) in terms of their importance when making a restaurant choice. The findings of this study were as follows: internet information quality influenced business performance and employees job satisfaction.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.51-59
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• 2013

This study, through the domestic literature research and the success stories of restaurant business, derived the success factors, the impact of these factors on the management performance was carried out through a survey for the establishment of Foodservice Business empirical research. First, according to the result that analyze effect that founder special quality factor gets in management result, was expose that a social technology causes effect that keep in mind in net profit growth rate and customer rate of increment and result that establishment readiness keeps in mind in net profit growth rate, customer rate of increment and seat turnover rate was confirmed. Second, in operation management factor accessibility in customer rate of increment and seat turnover rate, facilities in seat turnover rate, service capacity in net profit growth rate and customer rate of increment and seat turnover rate, promotion activity was confirmed that keep in mind each in customer rate of increment. Third, the effect that quality directivity gets in management result in occasion of establishment restaurant business in goods factor was confirmed that do not keep in mind statistically. Therefore, this study, by presenting the factors for establishment of restaurant business, may contribute to the success strategy establishment of the establishment restaurant business preparator and existing restaurant businessmen.

• Journal of Korea Society of Industrial Information Systems
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• v.26 no.4
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• pp.59-71
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• 2021

This study investigates the effects of restaurants' physical environments on customers' words of moth and return intention. Data was collected using a self-administered questionnaire from restaurants during summer of 2020 and received 627 useful responses. The data was analyzed using the hierarchical multiple regression. The results showed that restaurants' physical environments was statistically significant influencing factors on customers' positive word-of-mouth and return intention. Hygiene environmental variables did not moderated the relationship between restaurants' physical environments and customers' word-of-mouth whereas hygiene environmental variables did moderated the relationship between restaurants' physical environments and customers' return intention. The results of this study suggested that restaurant business owners need to maintain clean environment and to continuously educate employees to protect customers from COVID-19 spread.