• Bulletin of Food Technology
• /
• v.23 no.3
• /
• pp.345-356
• /
• 2010

• Proceedings of KHEA Conference
• /
• 2006.10a
• /
• pp.112-112
• /
• 2006

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

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.1
• /
• pp.113-133
• /
• 2005

• KOREAN POULTRY JOURNAL
• /
• v.44 no.7
• /
• pp.124-127
• /
• 2012

프랜차이즈 산업 중 외식업이 차지하는 비중은 약 65%에 이르고, 이 중 치킨 프랜차이즈의 비중은 외식업의 절반 가까이를 차지하고 있다. 치킨 창업은 예비 창업자들이 가장 많이 선택하는 아이템으로 임대료, 인건비, 운영비, 부대비용 등 창업자본의 부담이 적고 기술적 영업적 진입장벽이 낮아 연일 많은 프랜차이즈와 가맹점들이 개업을 하고 있다, 하지만 시장이 포화상태라 할지라도 치킨사업은 꾸준한 수요증가에 의해 외식시장에 스테디셀러 아이템으로 자리잡고 있다.

• Journal of Korea Society of Industrial Information Systems
• /
• v.23 no.5
• /
• pp.77-87
• /
• 2018

The Purpose of This study is amid competition, High-quality human resources in food service industry make a lot of efforts. Especially, Work and Life Balance(WLB) is a considerable factor when modern workers decide and maintain the workplace and also it could be supposed as one strategic method that corporations could attract and maintain talented people. This study built a exploratory model that there is causal relationship of WLB(work and life balance) to employee's organizational commitment. Additionally this study examine the Moderating Effect of perceived value of work between WLB(work and life balance) and organizational commitment. This study utilized total 217 responses from workers of food service industrial employees and as analysis methods, it used descriptive statistic analysis, correlation analysis, multiple regression analysis, and hierarchical analysis. Results of analysis are as follows. First this study found that the work-life balance could give significant effects to the organizational commitment. work-growth balance and work-leisure balance has positive significance effect with the organizational commitment but work-family balance was not statistically significant. Second, The significance of this study indicates that perceived value of work plays a role as moderating variable influencing the relationship between work and growth balance and employee organizational commitment. Lastly, this study suggested the implication of the result, the limitation and the direction of future study. The results of this study provide suggestion to the company.

• The Journal of Bigdata
• /
• v.2 no.2
• /
• pp.57-66
• /
• 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
• /
• v.16 no.5
• /
• pp.37-49
• /
• 2010

The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees' satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, manager in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.

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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.6
• /
• pp.909-919
• /
• 2010

The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, $\chi^2$-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.