• Culinary science and hospitality research
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• v.17 no.2
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• pp.168-181
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• 2011

The purpose of this study is to establish an effective marketing strategy as the marketing management strategy by inquiring into the effect of service recovery justice on relationship benefit, relationship satisfaction and long-tenn relationship orientation in food service industry with food service customers. This study showed that the service recovery justice has a positive effect on the relationship benefit according to procedural, interactional and distributive justice, and the customer satisfaction is maximized through the relationship benefit, continuing the relationship as long-tenn friendship customers. That means that despite service companies' many efforts, including the establishment of a goal related to service, as their service failures happen frequently by various internal or external factors, active work is needed through the fair relationship benefit as the service recovery strategy to deal with these service failures positively and keep the customer satisfaction and long-tenn relationship orientation.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07b
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• pp.265-267
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• 2005

DNA 컴퓨팅은 분자 수준(molecular level)에서 연산을 수행한다. 따라서 일반적인 실리콘 기반의 컴퓨터에서와는 달리, 순차적인 연산 제어를 보장하기 어렵다는 특징이 있다. 그러나 DNA 컴퓨팅은 화학반응에 기초한 연산이기 때문에, 실험자가 의도한 연산을 많은 수의 분자에 동시에 적용할 수 있으므로 실리콘 기반의 컴퓨터와는 비교할 수 없는 병렬 연산을 구현할 수 있다. 병렬 연산을 구현하고자 할 때, 일반적으로 연산에 사용하는 모든 DNA 분자들을 대상으로 연산을 구현할 수도 있다. 그러나 전체가 아닌 일부의 분자들을 상대로 연산을 수행하는 것 역시 가능하며 이 때 자연스러운 방법으로 사용할 수 있는 방법이 배깅(Bagging)이나 부스팅(Boosting)과 같은 앙상블(ensemble) 계열의 학습 방법이다. 일반적인 부스팅과 달리 가중치를 부여하는 것이 아니라 특정 학습자(learner)를 나타내는 분자들을 증폭한다면 가중치를 분자의 양으로 표현하는 것이 가능하므로 분자 수준에서 앙상블 계열의 학습을 구현하는 것이 가능하다. 본 논문에서는 앙상블 계열의 학습 방법 중 특히 부스팅의 효과를 DNA 컴퓨팅에 응용하고자 할 때, 어떤 방법이 가능하며, 표현 과정에서 고려해야 할 사항은 어떠한 것들이 있는지 고려하고자 한다. 본 논문에서는 규모를 사전에 한정할 수 없는 진화 가능한 그래프 구조(evolutionary graph structure)를 학습할 수 있는 방법을 찾아보고자 한다. 진화 가능한 그래프 구조는 기존의 DNA 컴퓨팅 방법으로는 학습할 수 없는 문제이다. 그러나 조합 가능한 수를 사전에 정의할 수 없기 때문에 분자의 수에 상관없이 동일한 연산 시간에 문제를 해결할 수 있는 DNA 컴퓨팅의 장정을 가장 잘 발휘할 수 있는 문제이기도 하다.개별 태스크의 특성에 따른 성능 조절과 태스크의 변화에 따른 빠른 반응을 자랑으로 한다. 본 논문에선 TIB 알고리즘을 리눅스 커널에 구현하여 성능을 평가하였고 그 결과 리눅스에서 사용되는 기존 인터벌 기반의 알고리즘들에 비해 좋은 전력 절감 효과를 얻을 수 있었다.과는 한식 외식업체들이 고객들의 재구매 의도를 높이기 위해서는 한식 외식업체의 서비스요인, 식음료요인, 이벤트 요인 등을 강화함으로써 전반적인 종사원 서비스 품질과 식음료품질을 높이는 전략을 취해야 한다는 것을 시사해주고 있다. 본 연구는 대구 경북소재 한식 외식업체만을 대상으로 하여 연구를 실시하여 연구의 일반화와 한식 외식업체를 이용하는 이용 고객들이 한식 외식업체를 재방문하는 재구매 의도가 발생하는데 있어 발생하는 과정을 설명하는 종단적 연구를 실시하지 못한 한계점을 가지고 있다.아직 산업 디자인이 품질경쟁력에 크게 영향을 미치는 성숙단계에 이르지 못하였음을 의미한다. (2) 제품 디자인에게 영향을 끼치는 유의적인 변수는 연구개발력, 연구개발투자 수준, 혁신활동 수준(5S, TPM, 6Sigma 운동, QC 등)이며, 제품 디자인은 우선 품질경쟁력을 높여 간접적으로 고객만족과 고객 충성을 유발하는 것으로 추정되었다. 상기의 분석결과로부터, 본 연구는 다음과 같은 정책적 함의를 도출하였다. 첫째, 신상품 개발과 혁신을 위한 포괄적인 연구개발 프로젝트를 품질 경쟁력의 주요 결정요인(제품의 기본성능, 신뢰성, 수명(내구성) 및 제품 디자인)과 연계하여 추진해야 할 것이다. 둘째, 기업은 디자인 경영 마인드 제고와 디자인 전문인력 양성을, 대학은 디자인 현장 업무를 통하여 창의력 증진과 기획 및 마케팅 능력 교육을, 정부는 디자인 기술개발 및 디자인 교육지원의 강화를 통하여 각각 디자인 경쟁력$\righta

• Culinary science and hospitality research
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• v.16 no.3
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• pp.51-65
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• 2010

This study attempts to examine how the perception of risk and customer satisfaction influence the intention to recommend when selecting a Korean restaurant. 257 copies of the questionnaire for the Chinese students studying in Daegu and Gyeongsangbuk-do are analyzed. Three hypotheses were established and the results are as follows. First, as a result of difference analysis about perception of risk depending on dining types, there are significant differences in all factors of preception of risk partially. Second, as a result of difference analysis of customer behavior depending on dining types, there are significant differences between revisit intention and recommendation intention, and dining motivation and preferred Korean menu. Third, the effects of 6 factors of perception of risk on customer behavior are analyzed, and there are decreased customer satisfaction as the customers perceive financial and psychological crisis highly.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.602-611
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• 2019

The purpose of this study is to provide effective basic data necessary for marketing strategy of HMR products by identifying the effect of HMR selection attributes on customer satisfaction according to family Composition. To this end, the research subjects conducted a survey with employees dispatched to 100 of 140 HOMEPLUS nationwide and surveyed customers who purchased HMR products from stores for about 60 days from July 1, 2018 to August 30, 2018. The data collected were analyzed for statistical significance using SPSS 21.0 for windows, and the hypothesis was verified based on the results processed. Research shows that the four factors, quality, price, convenience and variety, which are the sub-factors of HMR selection attributes, were not different according to family composition, the quality, price, and variety among the sub-factors of HMR selection attributes affected customer satisfaction, but the convenience factors did not affect customer satisfaction. The purpose of this study was to identify the effect of HMR selection attributes on customer satisfaction and to compare the differences according to the general characteristics of survey subjects, The present invention has been made in view of the above problems.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.432-439
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• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.199-212
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• 2012

Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.245-251
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• 2017

The environment of the food service industry is becoming increasingly complicated and unpredictable as modernization and industrialization become more and more common. Moreover, the development of the food service industry is rapidly changing due to the convergence of the inter-industry services. In this study, based on the high reliance on the human resources of the food service industry, it investigates relations of each component as integrated view through leadership, organizational performance, and organizational culture. In particular, the relationship between emotional/primal leadership and organizational performance(as job satisfaction and organizational commitment) was verified through mediating effects of organizational culture. The results of this study will provide an integrated perspective on the understanding and development of the food service industry structure, which requires the importance of human relations, and will help convergent thinking among various service industries.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.107-138
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• 1997

• Culinary science and hospitality research
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• v.22 no.3
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• pp.166-182
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• 2016

This study intended to verify the impact of non-verbal communication of servers in the service industry on the affective path among customer's positive emotion, self-identification, and loyalty(behavioral and attitudinal loyalty). The data of 397 customers of typical fast food restaurants in Busan and Gyeongsangbuk-do area were analyzed with SPSS and AMOS, and the hypotheses were verified through structural equation model after frequency analysis, as well as exploratory and confirmatory factor analysis. According to the empirical analysis, all three components of server non-verbal communication in the service industry, body language, pseudo language, and body appearance, in respective order, had positive (+) influences on the positive emotion of customers. In addition, customer emotion had a positive (+) influence on brand self-identification. Finally, self-identification had a positive (+) influence on behavior loyalty and attitudinal loyalty. This study suggested practical implications and logical implications in the course of developing emotional loyalty for restaurant companies.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.79-91
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• 2010

The purpose of this study is to investigate selection attributes of Korea and China restaurants in China. By a convenience sampling method, total 479(245 China restaurants and 234 Korea restaurants) useable data were selected. Multiple statistical methods(factor analysis, reliability analysis, T-test, multiple regression) were used to analyze the data. The results are as follows: First, restaurant satisfaction is affected by selection restaurant attribute factors. Second, restaurant satisfaction bas a significant impact on customer loyalty. Third, Korea and China restaurants have differences in customer satisfaction. Fourth, Korea and China restaurants have differences in customer loyalty.