• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.641-650
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• 2008

One of the most important the success of a food service organization. As a matter of fact, menu functions as a list of product restaurant and a communication tool that facilitates the communication between a restaurant and its customers. Accordingly, many scholars and practitioners have suggested various for menu analysis. Among others, menu analysis methods proposed by Miller, Kasavana & Smith, and Pavesic have been frequently and repeatedly published in the academic literature. However, methods common limitation utilize a two-dimensional approach quadrants. Focusing on this problematic of traditional menu analysis methods, Hayes & Huffman suggested a new menu analysis method goal value analysis. The of this study to the menu analysis technique suggested by Hayes & Huffman using goal value. In this research, the goal value analysis adopted wine restaurant.

• Journal of Korea Entertainment Industry Association
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• v.13 no.5
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• pp.15-24
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• 2019

The purpose of the study is to present implications for the management performance and improvement of enterprises through the study of the simplicity of meals, individual values, inhuman relationships, attitude formation, awareness and solitary eating behaviors. The research method was investigated by the judgment sampling method. The collected effective samples were validated using a confirmed factorial analysis to ensure the validity of the discriminatory validity and the internal validity of the convergent validity. First of all, the company should provide information to the people who eat alone to A recognize the simplicity of their meals. Second, we should ensure that the individual values of the Honbab people can be formed through various promotional strategies that can lead to the formation of attitudes. Third, companies should pursue diverse event strategies that can lead to the formation of attitudes of the people of the Honbab family. Fourth, event development such as the provision of a very special service for customers only will have to be conducted when visiting the stores of the Honbap people. Finally, companies should focus on promoting the convenience, convenience, and time-consuming advantages of eating alone through a variety of marketing, and strive to increase their customers.

• Journal of Service Research and Studies
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• v.9 no.2
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• pp.41-54
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• 2019

The increasing use of mobile applications is a phenomenon that has recently come to be beneficial to people in their private life due to increased income and changes in life style. In particular, analyzing customers' consumer sentiment can be seen as a pursuit form of convenience that enables efficient use of time and effort. In this study, based on previous studies, we examine the causal relation model that influences reuse intention, which is a dependent variable through perceived value as a parameter by measuring the service convenience for cafe mobile application. In order to accomplish purpose of this study, references related to service convenience, perceived value, and reuse intention were reviewed as literature research methods. For the empirical study, the research was carried out through Macro Mill Embrain Co., Ltd. Online research was conducted for one week from October 26 to November 8, 2018. There are 13 items of the collected data were excluded and 324 items suitable for irradiation were used. Study results show that service convenience of cafe mobile application has a positive effect on perceived value and reuse intention. In addition, in the relationship that cafe mobile app's service convenience has a significant (+) influence on reuse intention, perceived value proved to have meaningful results as intermediary roles. Implications of this study are as follows. First of all, this study will be helpful for cafe companies and consumers if utilize the service convenience of cafe mobile application in perceived value and reuse intention in marketing applications. Therefore, theoretically, we propose the development direction of cafe mobile application and present academic data for marketing strategy innovation and competitive advantage in the food service industry that conforms to the fourth industrial revolution era.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.4
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• pp.79-85
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• 2022

Various non-face-to-face services are being activated due to the influence of the Corona 19 virus around the world. However, unlike the rapid development of delivery services, social awareness of delivery services is causing many problems. Therefore, in this study, we analyze the quality attributes of delivery services from the consumer's point of view, and based on the results, we try to derive a direction for service improvement. In this study, quality factors were established through interviews and surveys with actual consumers, and quality attributes were classified through the Kano model and Timko's customer satisfaction coefficient. "Attractive" is ('Ease of ordering, Accurate delivery to the designated place'), "One Dimensional" is ('Variety of payment methods, Accurate delivery on time, Accurate delivery of ordered food, Degree of non-deformation of packaging conditions, etc., Convenience of use time'), "Must be" is ('Kindness of the delivery person'), "Reverse" is ('provision of services, service response to order discrepancies'). This study has academic significance in that it compensated for the disadvantage of not being able to interpret the mathematical meaning of the Kano model with Teamco's customer satisfaction coefficient. It also has practical implications in that it provides an indirect clue to future improvement directions.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.319-331
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• 2018

This study was conducted to investigate the effects of non - verbal communication of fast - food service provider on brand image, customer satisfaction, and revisit inquiry. For this purpose, 309 respondents from fast food restaurants in Daegu area were collected and used for analysis. For data analysis, frequency analysis, factor analysis, and multiple regression analysis were used using SPSS program. Through factor analysis, non - verbal communication of fast food restaurant service providers was identified as four components: facial language, appearance language, pseudo - language, and spatial act. The multiple regression analysis showed that the four components of nonverbal communication had a positive effect on brand image, customer satisfaction, and revisit inquiry. This study confirms the influence of non - verbal communication of fast - food service provider and suggests practical and theoretical implications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.667-673
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• 2005

The purposes of this study were 1) to analyze the preference of leadership style among ${\lceil}$Transformational leadership$\rfloor$ and ${\lceil}$Service leadership$\rfloor$, 2) to examine the differences of the job satisfaction between the high level of service leadership group and low level of the service leadership group and 3) to testify the hypothesis that the service leadership and its 4 elements (belief, attitude, ability, insight) affect the job satisfaction. The questionnaires were developed to measure the service leadership, the preference of leadership style (transfer-mational leadership and service leadership) and Job satisfaction. The surveys were distributed to 120 managers and employees in the family restaurant in Korea, and 104 questionnaires were responded (response rate: $86.7\%$). The SPSS 12.0 package program was used to conduct the descriptive analysis, correlation analysis, t-test and multiple regression analysis. The result of leadership style preference showed the followers preferred the service leadership $(75.0\%)$ to the transformational leadership $(25.0\%)$. Comparing the job satisfaction of high level of service leadership group and that of low level of service leadership group, the job satisfaction of high level of service leadership group was significantly (p<0.001) higher than that of low level of service leadership group (high level of service leadership group: 4.03, low service leadership group: 3.27, measured on a 5-point likert scale). All three factors of job satisfaction (human factor, service system and company image) in high level of leadership group were significantly (p<0.001) higher than those of lower level of service leadership group. The result of multiple regression analysis presented that the service leadership and it's 4 elements (concept, mind, skill, insight) have significant (p=0.000) effects on the job satisfaction. As a conclusion, we examined theoretical framework of service leadership model and testified the applicability in the field of family restaurants. But the service leadership was the new conceptual theory, so there should be the more empirical studies on managers and employees in the service industry.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.264-279
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• 2015

This study is conducted to investigate the relationships among service quality, satisfaction, and revisit intention of franchise snack bars customers located in Busan. The quality of franchise Korean snack bars' service was estimated by examining three sub-dimensions: service environment factors, interaction factors, and outcome quality factors, which are classified from Brady & Cronin's third-dimensional model. The survey was performed from March 9th to March 13th in 2015. Total 300 questionnaires were distributed and 272 questionnaires were employed for final analysis. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, correlation, simple regression and multiple regression analysis. In results, the approachableness such as convenience for access was the most important reason when people choose a franchise Korean snack bar company followed by food taste and reasonable price. In addition, the results indicate that service environment quality, interaction quality, and outcome quality have all positive impact on the customers' satisfaction as well as revisit intention. Specifically, outcome quality have the greatest influence on the satisfaction and revisit intention among three service quality factors. This outcome proves that Korean snack bar franchise companies need to investigate more to improve their outcome quality such as food quality and serving time to satisfy customers. In conclusion, current study confirmed the relationships among service quality, satisfaction, and revisit intention in context of franchise snack bar stores. These results will suggest the snack bar foodservice segmentation as valuable marketing strategic, and that it can be utilized as a fundamental data to establish an efficient business plan in the industry.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.55-67
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• 2019

This study was surveyed the visitors who visited the festival for 4 days from August 01, 2019 to August 04, 2019 .For the questionnaire, 367 copies of valid questionnaires were used as the final analysis data in four beaches: Hakdong Black Pearl Beach, Gujora Beach, Wahyeon Beach, and Jicell Port. The results of this study are as follows. First, all three sub-factors of regional festival service quality, such as confidence, empathy, and credibility, had a positive effect on participation behavior. Second, the result of the moderating effect of the influence of involvement on the quality of service and visitor participation behavior of local festivals is based on the individual moderating effects of service quality and visitor participation behavior. There was a moderating effect. Visitors should be aware of the program, which is faithful to the festival's original purpose, and provide visitors with information about the festival quickly and accurately to feel the efficacy of participating in the festival. And The more satisfied the tourists who visited the local festivals, the more likely it will be to be a successful and successful festival. By speeding up, unexpected positive customer behavior will come from places that are not important.

• Journal of Industrial Convergence
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• v.20 no.1
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• pp.43-51
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• 2022

The purpose of this study is to provide basic information necessary for the establishment of mobile service marketing strategies, educational service development, and engineering education for Generation Z by analyzing the utilitization of various applications by Gen Z. To this end, 177 essays on mobile service usage experience were collected, major topics were analyzed using topic modeling, and these were visualized through word cloud analysis. As a result of the study, the main topics were related to 'transportation' such as movement and public transportation, 'personal management' such as schedule management, financial management, food management, 'transaction' such as checkout, meeting, purchase, 'leisure' such as eating out, travel, study, culture. Additionally, words such as time, thought, people, life, bus, information, confirmation, payment, KakaoTalk, and so on were found to have a high of frequency of use. Also, there was found to be a difference between topics by college. This study is meaningful in that it collected essays, which are unstructured data, and analyzed them through topic modeling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.