• Journal of Global Scholars of Marketing Science
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• v.6
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• pp.127-142
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• 2000

오늘 날 외식업체는 고객욕구의 파악에 있어 고객만족에 영향을 미치는 요인에 대한 보다 세심한 배려를 기울이기 보다는 서비스기업이 가지는 모방성의 특성에 따라 표면적인 측면을 기준으로 신제품 개발과 서비스제공으로 경쟁력을 갖추려 하고 있다. 따라서 인적자원에 의한 의존도가 매우 높은 외식업체의 특성상 서비스 제공자의 의도 와는 달리 고객의 입장에서 불만족의 요인은 언제나 발생할 수 있는 가능성에 노출된 상 태에서 그러한 상황에 대처노력이 고객만족에 어떤 영향을 미칠 것인가에 대한 연구는 향후 외식업체의 경쟁력 강화에 많은 시사점을 제시할 수 있을 것으로 보인다. 본 연구의 목적은 앞에서 제기한 문제의식을 바탕으로 외식업체의 서비스품질과 고객 만족의 관계에서 상황대처요인의 역할을 규명하는데 있다. 본 연구를 통해 얻은 결론은 일반적인 서비스 품질속성에 부정적인 생각을 가지고 있다고 하더라도 불만족요인에 대한 상황대처요인에 의해 전반적인 만족을 느낀다는 것이다. 특히 상황대처요인 가운데 대응의지가 가장 큰 영향을 미치는 것으로 나타났는데 이를 두고 볼 때 외식업체에서는 고객만족을 위해 대응의지 제고방안을 강구해야 할 것이다.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.74-75
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• 2003

1988년 서울올림픽 이후로 외국계열 패스트푸드(Fast Food: FF)와 패밀리레스토랑(Family Restaurant: FR)브랜드들의 국내시장 진출이 가속화됨에 따라 외식업체 유형별 고객들의 외식행동 특성에 대해 연구하는 것은 의미 있는 일이라 하겠다. 본 연구는 고객들의 인구통계학적 특성에 따라 4가지 유형의 외식업체별 고객들의 외식행동에 차이가 있는지를 비교하는 것을 목적으로 했다. 모집단은 전국의 국내 및 해외브랜드 외식업체를 이용한 경험이 있는 고객들 314명을 대상으로 해외브랜드 2가지 유형[FF와 FR]과 국내브랜드 2가지 유형[프랜차이즈(FC) 업체와 일반대중식당(GR)]을 구분하여 외식행동에 관해 자기기입방식으로 설문을 실시하였고 수집된 자료는 빈도분석과 교차분석을 실시하였다.(중략)

• 한국벤처창업학회:학술대회논문집
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• 2018.11a
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• pp.135-138
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• 2018

외식업의 성장률이 국내총생산(GDP)을 크게 웃도는 고성장을 지속하면서 업체 간 경쟁이 점차 치열해 지고 있다. 기존 연구자들에 의하면 경쟁에 우위를 점하기 위한 고객 마케팅 전략으로 외부고객에 앞서 내부고객의 만족을 우선하여야 한다는 주장이 계속되고 있으며, 이에 인적자원관리에 관련한 연구가 활발히 진행되고 있다. 본 연구는 외식업 근로자들이 인지하는 심리적 계약위반의 지각이 이직의도 및 고객지향성에 미치는 효과에 대하여 규명하고자 하였으며, 또한 직무만족 및 조직몰입이 가지는 매개효과를 함께 검증하고자 하였다. 그 결과를 바탕으로 외식업 사용자와 관리자에게 근로자의 이직의도를 완화하고 고객지향성을 높일 수 있는 정책적 시사점을 제시하고자 한다.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.88-100
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• 2020

This study explored the impact of perceiving communication and empathy skills of workers in the food service industry on communication satisfaction. This study surveyed 715 customers and workers. First, the result showed that the higher the people thought communication skills of worker were, the higher they felt satisfaction on communication in restaurants for both customers and workers. Workers perceived their communication kills better than customers did. Second, the higher the people thought empathy skills of worker were, the higher they were satisfied on communication in restaurants for both customers and workers. Workers perceived their empathy kills better than customers did. Lastly, multiple regression analysis results showed that communication and empathy skills independently had the impact on communication satisfaction for customers. But only communication skills had the impact on satisfaction amongst workers. Maybe the impact of empathy skill was included with that of communication skills. This indicated that there existed the perceptual difference between customers and laborers about communication satisfaction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.342-352
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• 2020

This study examines the effects of customer citizenship behavior and customer badness behavior on service employees' emotional dissonance and job burnout. To achieve this, a survey was empirically carried out to 338 foodservice employees. The overall findings were as follows. First, the customer citizenship behavior had a significant effect on the emotional dissonance of service employees. Second, the customer citizenship behavior had no significant effect on job burnout. Third, the customer badness behavior had a significant effect on the emotional dissonance. Fourth, the customer bad behavior had a significant effect on the job burnout. Fifth, the emotional dissonance had a significant effect on job burnout of service employees. These results confirmed the importance of customer citizenship behavior and customer badness behavior in the foodservice industry. This suggests that the customer badness behavior has a significant effect on the emotional dissonance and job burnout, leading to the deterioration of quality in the foodservice industry that pursues the unconditional suppression of service employees' emotion or customer-centered operating strategies. Therefore, strategic systemization is required in terms of promoting civil behavior on behalf of customers through positive interaction and induce contribution behavior through loyal service.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.96-109
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• 2010

As a life cycle changed and people who eat out rapidly increased, the imbalance of nutrition through eating out has been suggested as a risk factor for chronic diseases. This has cast light on health-oriented menu for restaurant customers, raising it as a new social issue in the food service and health industry. In light of this situation, this thesis focuses on the relationship among health-oriented menu for restaurant customers, herbal foods and its influence on customer satisfaction to provide useful information on LOHAS and herbal foods. Also, it investigates their vegetable diet, including eating herbal food, and Buddhist temple foods which are in close relationship with health. The results are as follows. First, health orientation had a significant impact on LOHAS. Second, health-oriented menu proved to give significantly positive influence on customer satisfaction by introducing herbal foods. Third, LOHAS gave a significant impact on herbal foods, and by herbal foods, it gave positive influence on customer satisfaction. Finally, the hypothesis which said herbal food has a significant impact on customer satisfaction also had significant influence.

• 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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.187-195
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• 2020

This study examined the relationships between the service convenience of restaurant kiosks and customer value, satisfaction, and trust. To this end, analyses were conducted with adults aged at least 18 years throughout the country who reported that they had used restaurant kiosks at least once over the last year. Information on restaurant kiosks was provided to minimize the possibility of errors in the survey. According to the results, first, the decision-making convenience and the convenience of restaurant kiosks were shown to have significant effects on the customer value. On the other hand, the place convenience and transaction convenience had no significant effect on customer value. Second, customer value was shown to have significant effects on trust and satisfaction. Third, trust was shown to have significant effects on satisfaction. If a restaurant considers kiosks in terms of customer service convenience, not labor cost reduction, they will maintain long-term relationships and enhance their differentiation by increasing satisfaction and trust. This study aims to present differentiated marketing strategies and practical implications of restaurants that have introduced kiosks.

• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.481-495
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• 2013

The purpose of this study is to figure out the effects of business startup attributes on customer orientation and business startup performance in the foodservice industry. To achieve this, a survey was carried on 300 entrepreneurs, who are running 5 or more years of restaurants in Seoul, through February 1 to February 28, 2013. The SPSS v. 17.0 statistical package program was used for data analysis. The results were as follows; First, the effect of business startup attributes on the understanding of customers' desires in the foodservice industry showed that business startup funds, business startup location, business startup facilities and business startup products had a significant positive effect on the understanding of customers' desires. Second, the effect of business startup attributes on customer relationship in the foodservice industry showed that business startup funds, business startup facilities and business startup products had a significant positive effect on the customer relationship. Third, the effect of customer orientation on business startup performance in the foodservice industry showed that the understanding of customers' desires and customer relationship had a significant positive effect on the business startup performance. These results suggest that business startup funds, business startup location, business startup facilities and business startup products in the foodservice industry are important, and the customer-oriented understanding of customers' desires and close adherence to customers lead to ultimate performance, supporting a stable management in the long term.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.767-776
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• 2005

미국의 외식산업은 계속 증가하는 추세로 2005년의 레스토랑 매출은 U.S. GDP의 4%인 4,760억 달러에 달할 것으로 예측되며 약 4.9%의 성장이 기대되고 있다. 약900,000 레스토랑에서 식사와 간식을 제공하며 또한 레스토랑에서 근무하는 종업원의 숫자도 약 1억 2천만 명에 이르러서 민간부문에서 가장 큰 규모를 나타내고 있다. 미국 내 외식 산업의 환경은 사회변화와 함께 빠른 속도로 변화하고 있다. 베이비 붐 세대가 장년기에 들어서면서 노인 인구가 급증하고 있으며, 비만과 성인병의 증가로 인해 레스토랑 메뉴의 영양표시에 대한 요구도가 커지고 있다. 또한 외식이 비만에 미치는 영향에 대한 사회적인 문제가 관심의 초점이 되면서 레스토랑에서 건강 메뉴 개발이 요구되고 있다. 이와 함께 건강지향 고객의 증가로 인해 보다 건강한 외식에 대한 필요성도 증가하고 있는 추세이다. 따라서 이러한 환경변화에 대응하기 위한 레스토랑의 노력이 어느 때 보다도 필요한 시점이다. 외식산업 시장에서 민족음식(ethnic food)은 중요한 위치를 차지하게 되었으며 고객의 보다 다양한 문화적 욕구를 충족시키기 위한 마케팅이 요구되고 있다. 미국 내 외식 시장에서 한식의 위치는 한식의 영양적 우수함에도 불구하고 낮은 인지도와 전략적 마케팅의 부재로 인해 아직 미약한 실정으로 보인다. 미국 시장 개척을 위해서는 미국의 현재 외식 산업의 추이를 파악하고 그 안에서 한식의 위치를 재정립하는 것이 매우 중요하다. 그러므로 본 연구에서는 미국 외식 산업의 현재 추이와 영양과 건강문제가 외식 산업에 미치는 영향에 대해 조사하고 한식의 대미 진출을 위한 기초 자료를 제공 하고자 한다.