• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.247-253
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• 2006

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.18-25
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• 2008

The purpose of this study was to examine the satisfaction level of military personnels dispatched to Iraq with foodservices in a bid to help establish an efficient overseas military foodservice system. A total of 300 soldiers who served in an army division dispatched to Iraq was surveyed for this study. Regarding connections between the type of management and satisfaction level with foodservices, the contracted cafeterias were more satisfactory in terms of service than the military selfoperated ones, which indicated that it’s urgently needed to improve the service of the military-run cafeterias. The present work force of the Ministry of Defence makes it hard to provide military personnels with specialized foodservices. The military foodservice should provide meals to soldiers with quality. More branded concepts should be improved in the view of cost and effect. Or it’s advisable to take advantage of private resources as part of efforts for civil-military collaboration.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.117-124
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• 2021

This study seeks to understand the inter-relationship between employee enthusiasm, trust, immersion and satisfaction of employees working at a hospitality company based in Gwangju Metropolitan City. The purpose of this study is to examine the human resources management of workers in the hospitality industry by grasping the current situation of employees working in the service enterprise. As a result, corporate organizational support in the hospitality industry has a significant impact on the enthusiasm of employees. The enthusiasm of the employee is shown to be trusting, immersing, and satisfying in the work of the employee in the hospitality company, which can be seen as an organization, showing that the employee's passion plays a positive role in trust, immersion and satisfaction. As the employee's enthusiasm is reflected in the quality of the service product as a result, it can be regarded as the quality of the relationship that the employee is responsible for or positive feelings about the company in which he or she is in charge. Personnel management measures are required to strengthen pride and desire to achieve work so that employees can exercise their passion to feel trust, immersion, and satisfaction in their businesses and work. Therefore, it is necessary to provide tangible and intangible organizational support and introduce and implement personnel-related programs to enhance work pride and desire to achieve.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.183-197
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• 2016

This study was conducted to investigate the relationships among service quality, perceived benefit, perceived value and behavioral intention as perceived by franchise snack bars customers. The service quality of franchise snack bars' was tested in three sub-dimensions: environmental quality interaction quality, and outcome quality, which are based on Brady & Cronin's third-dimensional model. A total of 450 survey questionaires were distributed from March 9th to November 12th in 2015, of whi 411 questionnaires were deemed suitable for statistical analysis. SPSS 20.0 program was employed to conduct frequency analysis and reliability analysis, while AMOS 20.0 program was used to test the hypotheses. The results revealed that all three elements of service quality have a positive impact on perceived benefit. In particular, the outcome quality element had the greatest influence on perceived benefit. In sum, customers of a franchise snack bar considered outcome variables such as food taste, reasonable amount, and general quality of food as the most important factors to fulfill the benefit. This results suggest that Korean snack bar franchise companies need to consider improvements to outcome quality features, such as food quality. In addition, perceived benefit was a critical antecedent of perceived value, which was itself a significant predictor of behavioral intention. In conclusion, this study applied the means-end chain theory on franchise sank bar segmentation, as well as three dimension service quality model as developed by Brady and Cronin, and found results that will enable meaningful strategics for snack bar foodservice segmentation in pursuit of the development of efficient business plans, and that can be utilized as a theoretical data for future studies.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.1-20
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality. the research in future should subdivide service quality more. I. finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• The Journal of the Korea Contents Association
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• v.21 no.11
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• pp.350-360
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• 2021

Due to COVID-19 and minimum wage raise, rate of adoption of zero contact payment methods, such as kiosk, had increased rapidly in 2018. Although there exist users who have trouble utilizing it, kiosk is growing consistently, especially in food service industry. Main goal of this research is to verify antecedent of satisfaction level which affects continuance intention of kiosk in terms of quality and execute through examination of kiosk users on fast-food industry, which employs kiosk most predominantly. The result of this research showed that information accessibility (environment quality), convenience of order process (process quality), and addition of beneficial supplementary service (process quality) of kiosk had influence on customer satisfaction level which in turn, also affected continuance intention, but order payment readiness, which is consequence quality, had no effect on satisfaction level. With pervasion and indispensable increase in zero contact payment market, this research expanded our knowledge on kiosk user and established kiosk quality figure that can improve user satisfaction level and continuance intention, ultimately proposing selection guide of kiosk and securing competitiveness for stores.

• Journal of Korea Society of Digital Industry and Information Management
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• v.15 no.4
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• pp.159-171
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• 2019

The purpose of this study was to understand the influence of research of consumers' consumption values and toward usage attitude, usage intention and willingness to pay of modern people. The study is a consumer research about food delivery services which is rapidly grown up due to recent transformation on a modern dietary life. This study was based on the main survey had conducted from 23th May 2019 to 26th May 2019 by 336 consumers, aged 18 and older, who had experienced Food delivery services in the past. Statistical analysis was performed by using the IBM SPSS v.25.0. In summary, the results of this study are as follows. First, consumption values of food delivery services had a positive influence on usage attitude. Consumption values were catagorized in five sub-values: functional value, social value, emotional value, epistemic value, and conditional value, all of which were found to be significant in affecting on usage attitude. Second, usage attitude toward food delivery services had a positive influence on usage intention. Third, usage attitude toward food delivery services had a positive influence on willingness to pay. Fourth, usage intention of food delivery services had a positive influence on willingness to pay. The results of the study renders industrial and academic implications to the area of Food delivery services industry.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.200-211
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• 2009

The objective of this study is to draw a guideline in developing a training program for sommeliers. To accomplish the objective, an exploratory study was conducted through field professionals and sommeliers between May and July in 2009 adopting the Dacum method. As a result, a sommelier is regarded as a professional who possesses vast knowledge in wine, food & beverage and outlet operation and offers assistance to a guest. Six distinctive areas of duties such as preparation of guest service, guest encounter service, outlet preparation, outlet management, wine purchasing and cellar management, self improvement were drawn in this study comprising 93 following tasks which explained job description of a sommelier. Guest service encompasses 13 tasks such as outlet maintenance and guest encounter service with 40 tasks such as encountering a guest. Outlet preparation contains 6 tasks such as outlet preparation while outlet management contains 13 tasks such as guest management. Wine purchasing and cellar management contains 6 tasks such as wine purchasing while self improvement contains 15 tasks such as understanding world's food and beverages. Outlet management was regarded as the most important and difficult area and wine purchasing and cellar management was regarded as the most frequent task from the study foundings.

• Journal of Service Research and Studies
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• v.13 no.2
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• pp.41-61
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• 2023

The universal form of life in the era of the 4th industrial revolution can probably be summarized as the keyword "non-face-to-face". In particular, in terms of consumption activities, face-to-face contact is gradually changing to a system that minimizes, and offline stores are rapidly changing to non-contact services through kiosks and robots. The social structure is also changing with the passage of time, and most fundamentally, our dietary consumption patterns are changing. In particular, the increase in single-person households and the aging population are having a great impact on changes in the food service industry, which is closely related to dietary life. The HMR (Home Meal Replacement) market has grown significantly as the labor of cooking at home has decreased and the use of substitute foods has increased. As the size of the market has grown, the types of businesses that provide products have also diversified. The development of technology, non-face-to-face culture, and corporate management efficiency are intertwined, and unmanned stores are spreading recently. In this study, service quality attributes of HMR unmanned stores, where competition is gradually intensifying, are classified, and service quality classification using the Kano model and Timko's customer satisfaction coefficient are calculated to provide implications for service management based on customer satisfaction. As a result of the analysis, 'products with short cooking time' and 'variety of products (menu)' were classified as attractive qualities, and 'cleanliness inside/outside of the store' and 'products at reasonable prices' were classified as unified quality. In addition, 'convenience of self-checkout process' was classified as a natural quality, and 'convenience of in-store passage' was classified as an indifferent quality. Furthermore, when the service factor was satisfied within the HMR unmanned store, the factor with the highest satisfaction coefficient was 'product (menu) variety', and the factor with the highest dissatisfaction factor was 'convenience of self-checkout process'. Through the results of this study, it is intended to derive priorities in service quality management of HMR unmanned stores and provide strategic implications for related businesses.