• Culinary science and hospitality research
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• v.22 no.4
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• pp.143-155
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• 2016

This study conducted a survey and emperical analysis of SNS based consumer experience visits to eat out companies. A total of 350 questionnaires were collected of which 28 were deemed unreliable, leaving 322 responses to be used in the analysis. SPSS 22.0 was employed to carry out frequency analysis, factor analysis, and reliability analysis, correlation analysis, and regression analysis. First, choose eat out properties multiple regression analysis on the impact on customer satisfaction, overall explanatory power of the regression equation $R^2=.521$ (adjusted $R^2=.515$) and F values were analyzed statistically significant the influence of the positive (+) with 86.325 p=0.000 and the regression equation. Content type pursuit of independent variables (B=0.540, p<0.001), seeking safety type (B=0.292, p<0.001) were significantly appeared showed the influence of the positive (+), Pursuit convenience-type (B=0.071, p<0.001) and the pursuit of dignity type (B=0.002, p<0.001) the sub-showed the influence of (-). Second, the multiple regression analysis on the impact on customer satisfaction to others is recommended explanatory power is $R^2=.539$ (adjusted $R^2=.538$) and F values are analyzed by a statistical regression equation p=0.000 and 374.765 in significance showed that the model fit the regression line. Customer satisfaction is the independent variable was the influence of the positive (+) to (B=0.540, p<0.001).

• Journal of the Korean Data and Information Science Society
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• v.20 no.2
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• pp.273-281
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• 2009

The gap(P-E)-model is based on the disconfirmation paradigm that tries to under stand the effect of the gap between before purchase expectations and after purchase perceptions of the product performance on dependent variables such as customer satis-faction. But Bhote proposed multiply($I{\times}P$)-model instead of gap(P-E)-model in 1998. This paper is focused on Bhote's multiply($I{\times}P$)-model in food service industry. The purpose of this research is to test whether DINESERV's 5-dimensions by multiply($I{\times}P$) model fits in explaining satisfaction, revisit intention and customer loyalty. The F-value of regression model was used to test the fitness of regression model of the multiply($I{\times}P$)-model. Through analysis, it was found that the multiply($I{\times}P$)-model fits.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.243-250
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• 2006

급변하는 사회적 ${\cdot}$ 경제적 변화에 대응하고 다양한 고객의 욕구에 부응하기 위해 기업은 고객만족경영에 총력을 기울이고 있다. 국내의 외식산업은 주 5일 근무제의 확산, 국민소득 수준의 향상, 식생활의 서구화 등으로 발달하면서 시장규모가 점차 커지고 있다. 그중 외식시장을 주도하고 발전시켜온 서비스업종의 하나로 패스트푸드업종을 들 수 있다. 이러한 업종의 경쟁력 향상을 위해서는 고객만족과 재방문을 유도하기 위한 고객의 서비스품질 만족도를 지속적으로 향상시키고, 차별화를 강화하는 연구가 필요할 것으로 사료된다. 따라서 본 연구는 고객의 패스트푸드점 이용에 대한 서비스품질 만족도와 서비스품질 수준, 재방문 의도를 측정하고, 서비스품질을 측정할 수 있는 요인 속성들을 통하여 서비스품질 만족도, 서비스품질 수준, 재방문 의도에 미치는 영향을 실증분석을 통하여 파악하고자 하며, 이를 통하여 패스트푸드점의 서비스품질 경영 전략 수립에 초석을 제공하는데 목적이있다.

• Journal of Digital Convergence
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• v.16 no.6
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• pp.143-150
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• 2018

This study used a learner acceptance model to investigate the effect of SNS characteristics on user satisfaction and visit intention. A structured self - report questionnaire was administered to 172 college students. Structural equation modeling was applied using SPSS 18.0 and AMOS 22.0. The results of this study are as follows: First of all, the usefulness of informativeness did not affect the usability of the extracted SNS characteristics, and the usability did not affect usability. (+) Influence of. The characteristics of SNS can be utilized as a marketing tool to increase customer 's use and influence the customer' s intention to visit and further to create customers. In the future, various age groups will have to be surveyed. By examining the correlation between the degree of food companies' involvement in SNS and consumer visits, one can see how SNS activities of restaurant companies affect marketing activities.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.117-118
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• 2013

본 연구는 소상공인 외식업 창업가 특성이 경영성과에 미치는 영향을 연구하였다. 경영성과 요인은 창업가 특성, 경영관리, 입지특성 요인으로 분류하여 소상공인 외식업 경영인들을 대상으로 설문조사하였다. 분석 결과 첫째, 외식업의 창업가 특성의 성취욕구와 자아의식 욕구는 경영성과에 유의한 영향을 미치는 것으로 나타났다. 이는 외식업 경영자의 성취욕구, 자아의식 욕구가 높으면 성과에 긍정적인 영향을 주는 것으로 보인다. 둘째, 외식업의 경영관리 특성에서 고객관리와 음식관리는 경영성과에 유의하였다. 적극적인 경영관리를 위한 노력과 음식품질 관리는 성과에 긍정적인 영향을 미치는 것으로 볼 수 있다.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.313-330
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• 2009

This study aimed at inquiring into the effect of the reward program in an online web homepage, which is most widely applied as a sales promotion tool for the foodservice industry, on customer trust, commitment and loyalty. The result is summarized as follows. The effect of the reward characteristics within a reward program on their trust and commitment showed that first, for the reward time, both compensation for delaying time and immediate time has a significantly positive effect on their trust and commitment, suggesting that the reward type as well as the reward time of a reward program is an important factor for improving their trust and commitment. In particular, indirect reward was a significant in raising their commitment or loyalty continuously, and for the reward attribute, economic reward was a significant attribute in building their trust.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.353-358
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• 2020

The new sales method of social commerce in food service market is growing steadily. Over 50 percent of the social commerce market is food service product. Food service companies are using social commerce, which is discount sales, as a marketing tool. There are many food service companies using social commerce as a sales and marketing tool. However, little research has investigated food service customers. Thus, this study suggests how food service customer's purchasing factor affects customer's satisfaction and loyalty of the supplier and business operator. Social commerce's purchasing characteristic factors are selected based on a previous study. Purchasing factor is divided into supplier and business operator side and the impact of the relationships between its subordinate factors (price discount, offering diversity, mutual action, brand intimacy) and customer's satisfaction is analyzed. As a result, price discount and brand intimacy show higher results. Offering diversity and brand intimacy of purchasing factor on business operator side shows a higher impact on the relationship between loyalty and ?? (Ed- 'the relationship between A and B'; what is B?). The study implications are as follows. The food service industry should establish different marketing strategies to apply social commerce and compare with social commerce business operators, because the actual place where customers use food service is food service restaurants and not just social commerce websites.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.661-667
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• 2005

This study was to examine the effect of the environmental characteristics on overall quality of employee and food service in Korean foodservice firms. The four factors of the environmental characteristics of Korean foodservice firms consist of service, atmosphere, food & beverage, and event. To analyze the data collected from 414 respondents, the several statistical methods were used including frequency and descriptive analysis, factor analysis, reliability test, and multiple regression analysis. The empirical results are as follows: First, the employee service factor has a significantly positive effect on overall employee service quality. Second, the food & beverage factor has a significantly positive effect on overall employee service quality. Third, the food & beverage factor has a significantly positive effect on overall food & beverage service quality. Fourth, the event factor has a significantly positive effect on overall food & beverage service quality Managerial implications can be drawn from the present data. First, Korean restaurant managers can identify which factors of environmental characteristics influence customers' attitudes and evaluations in service encounter. Second, Korean restaurant managers can use the environmental characteristics as differentiation strategy, and allocate their resources into the activities of marketing strategy.

• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.414-426
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• 2014

The purpose of this study is to examine the effects of business startup attributes on the overconfidence of business startup and entrepreneur's attitude in foodservice industry. To achieve this, a survey was carried out to 300 entrepreneurs in the foodservice industry through October 1 to October 30, 2012. The results were as follows. First, entrepreneur's characteristics, funds for business startup, locations and products had a statistically significant positive effect on the overconfidence of business startup(p<.05). Second, funds for business startup, locations and products had a statistically significant positive effect on entrepreneurs' attitude(p<.01). Third, the overconfidence of business startup had a statistically significant positive effect on entrepreneurs' attitude(p<.001). The findings stated above mean that knowledge or experience related to specialized management mind as entrepreneur's characteristic factors are just as important, and customers' use and choice of restaurants are also connected to stable management when the floating population of them are located to a suitable place in combination with product characteristics in enough financing and preparation based on this, showing entrepreneur's positive attitude through stable management along with confidence.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.