• Journal of Nutrition and Health
• /
• v.47 no.6
• /
• pp.426-434
• /
• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• The Journal of the Korea Contents Association
• /
• v.14 no.8
• /
• pp.416-430
• /
• 2014

As the online word-of-mouth(WOM) using SNS has significant influence on consumer decision-making, the hospitality industry including the restaurant industry has actively used SNSs as one of major marketing tools. While researchers have focused on impacts of the online WOM, there is little research on motivations to provide WOM and its impacts on the WOM providers. The purpose of this study is to examine whether sharing the restaurant experience on Facebook, the representative SNSs, can change customer satisfaction and intentions to revisit and recommended and whether the type of motivations to share the restaurant experiences on Facebook affects customer satisfaction and intentions to revisit and recommend. The total of 260 college students volunteered to participate in this study. They first visited a restaurant and completed surveys twice before and after sharing their restaurant experience on Facebook. According to the study results, the levels of satisfaction, intention to revisit and intention to recommend after sharing the restaurant experience were found to be higher than before sharing the experience. This study also found that people who shared their restaurant experience for nostalgia were more likely to be satisfied with the restaurant services and have a higher level of intentions to revisit and recommend the restaurant. Theoretical and managerial implications as well as limitations and future research directions are discussed.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.147-160
• /
• 2010

This study aims to analyze the effect of emotional response from dining out experience on satisfaction after dining out based on the customers who have visited a luxurious Korean restaurant. For this study, it designed a research model through literary research and derived hypotheses. For the empirical analysis, 250 copies of the questionnaire using the self-administered method were distributed and 230(94%) copies were collected. Among them, 220(88%) copies were used for the analysis. SPSS WIN Version 12.0 statistical package program was used for the analysis of data processing, the frequency analysis, reliability analysis and factor analysis were operated, and the hypothesis testing was verified by the regression analysis. The results of the analyses are as follows. For the hypothesis that "the dining-out consumption pattern will have a significant effect on the emotional response," it was verified that the style which pursues health and the style which is loyal to relationships had significant effects on pleasure while the style which pursues rest didn't. Also, the style which pursues health and the style which is loyal to relationships had significant effects on arousal while the style which pursues rest didn't. For the hypothesis that "emotional response will have a significant effect on satisfaction," it was verified that pleasure and simulation had significant effects on satisfaction. As a result of the study, the current dining-out consumption pattern is changed from the purpose of having meals for the biological needs in the past to considering emotional response such as preferred taste or mood.

• The Journal of the Korea Contents Association
• /
• v.6 no.7
• /
• pp.119-126
• /
• 2006

The purpose of this study is to compare employee's job satisfaction in the Korean and Foreign brand restaurants, and to suggest some guideline for efficient human resource management. Korean and Foreign brand restaurants are highly showed high vision, pride oneself, and job satisfaction in the restaurant business but payroll is recognized low. Overall job satisfaction is recorded highly in the Korean brand restaurants, but turnover intent is for high foreign brand restaurants. Payroll is the strongest correlates of employee turnover. The guidelines are to continuous evaluation, monitoring about job satisfaction as well as incentive for the high achievement, to establish distinct employee program for reaching high goal & achievement, to provide opportunity self -development and motivation for raising worker's skill, and to utilize regularly video program which discuss complaints between employee and seniors.

• Journal of the Korea Society of Computer and Information
• /
• v.25 no.12
• /
• pp.305-313
• /
• 2020

In this paper, We Propose a ways how franchise service of delivery app should be made by analyzing the effect of delivery app usage properties of food service franchisee on satisfaction, business performance and intention of reusing, and suggest support plan of delivery app for franchise by food service franchisee. This study conducted survey on 212 franchises that have experience using delivery app among food service franchisees. To verify the hypothesis of the study, single regression and multiple regression analysis were conducted for verifying the relationship between variables. Key results of the study are as follows. First, it was found that the delivery app usage properties of food service franchisee had a positive relationship with satisfaction. Second, it was found that the delivery app usage properties of food service franchisee had positive relationship with business performance. Third, the satisfaction was found to affect business performance. Fourth, it was found that the satisfaction didn't affect the intention of reusing, and business performance was found to have a positive effect on the intention of reusing. It is necessary to increase the satisfaction of using of franchises through continuous management and reasonable pricing policies, and the headquarter of franchisee should be able to contribute to energetic sales of franchises through effective cooperation with delivery app companies.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.608-614
• /
• 2005

The object of this research is to analyze and classify the dining-out behavior and preference on Korean food by age groups and to make counter proposals for better marketing and planning strategies. Major dining out motives were lack of time, the easiness of preparation, and schedule. For lunch, the schedule was the major dining-out motive. For dinner, the respondents in their 30s and below answered social gathering was their major dining-out motive (40.7% and 31.3% respectively). On the other hand, for the respondents in their 40s and 50s, the family gathering was the major dining motive (50.4% and 55.3% respectively) (${\chi}^{2}=68.081,\;p<0.001$). For dining out frequency, 1-2 dining out per a week had the highest percentage, among which the respondents in their 30s was 42.9% (the highest) and the respondents in their 50s was 18% (the lowest). For the dining-out cost, the respondents in their 30s and below spent more on dinner rather than breakfast or lunch. For the menu preference of Korean foods, Doenjangjigae had the highest percentage. In case of Kimchi, the respondents in their 40s showed higher preference than the respondents in their 30s. Interestingly, the preference for Kimchi was higher in the respondents younger than 30 rather than in the respondents in their 30s. and the respondents older than 40 (p<0.05). Preference for Jangachi was considerably low in the respondents younger than 40, which implies that younger people don't incline to traditional Korean Mitbanchan. The dining-out motive was different in each age group. Now, the dining out motive is not restricted to home meal replacement. Social gatherings are increasing and the consumers of dining-out industry are being diversified. These suggest the increased need for classifying and analyzing the consumers by age groups to get more information on consumer behavior and tastes.

• The Journal of the Korea Contents Association
• /
• v.22 no.4
• /
• pp.190-198
• /
• 2022

In the food market, kiosks are rapidly expanding. The kiosk improves the in-store consumer experience and economic prosperity of businesses. This research explores the continuance use intention of kiosks via a post-acceptance model with four antecedent variables: perceived usefulness, perceived ease of use, confirmation, and satisfaction. An online survey was conducted with 420 senior consumers, aged 50-70, who have experienced kiosk services. This study used SPSS 25.0 for descriptive analysis and Amos 23.0 for confirmatory factor anlysis, structural equation analysis, and mediate the effect of the bootstrapping method. The following results were obtained. First, perceived usefulness and confirmation significantly influenced satisfaction with kiosks. Second, perceived usefulness and satisfaction significantly influenced continuance use intention. Third, satisfaction mediated the relationship between perceived usefulness and continuance use intention. Fourth, satisfaction mediated the relationship between confirmation and continuance use intention. These findings enhanced the understanding of seniors' attitude and response to kiosk services.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.165-175
• /
• 2012

Investment in training by a company can lead to the retention and motivation of its valued staff and promote high self-fulfillment by providing career development. The objectives of this research were (a) to test the perceived satisfaction with a training based on respondents' socio-demographic characteristics, (b) to investigate training motivation factors affecting employees' training satisfaction, (c) to assess how training motivation factors affect the employees' satisfaction, and (d) to indicate the relationship between training satisfaction and the employees' job satisfaction. Additionally, by developing an employees' training motivation model and conducting multiple regression analysis, two types of motivation factors, intrinsic motivation and extrinsic motivation, were shown to be positively related to employees' training satisfaction. Subsequently, this employees' training satisfaction was a significant determinant factor for improving job satisfaction.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2006.04a
• /
• pp.89-99
• /
• 2006

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2006.08a
• /
• pp.135-148
• /
• 2006