• Management & Information Systems Review
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• v.31 no.3
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• pp.1-19
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• 2012

This study is the research about the internet marketing strategy and the impact factors of psychological well-being of customers of restaurants. For the purpose of study, firstly, the paper was carried out in order to verify the cause and effect relationships of life satisfaction and psychological well-being of the customers in the food service industry. The customers of restaurants in Busan are the objectives for which the survey for empirical analysis was conducted. The result of the testing of hypothesis showed that life satisfaction will have positive influences on psychological well-being, it reveals that life satisfaction has positive influences on three factors of psychological well-being such as personal growth, self acceptance, independence. However, factor of autonomy is rejected. Secondly, the results of the study suggest the importance of introducing variegated internet marketing programs and deciding the appropriate information contents for the customer to activate the use of hands on restaurants. Internet information contents on customer satisfaction and customer loyalty to have a good understanding of the attitude will improve of life satisfaction and psychological well-being of the customers. Strategic information contents of internet marketing for customers of the restaurants must be consider "CRM(customer relationship management)".

• Culinary science and hospitality research
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• v.22 no.7
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• pp.72-87
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• 2016

The study is to investigate whether the transforming leadership of the owners who run the small-sized restaurants in Busan has a moderating effect of gender on influential relationship between TMX and organizational citizenship behavior. To achieve the goal, the moderating effect of gender, systematic causality and the degree of connection of the whole pattern were investigated using Structural Equation Modeling between the factors drawn with the software packages, SPSS statistics (V 21.0) and AMOS (V 18.0). According to the result from the investigation, there is the meaningful causality both in the relationship between transforming leadership of the owners who run small restaurants and TMX, and in the relationship between TMX and organizational citizenship behavior. The moderating effect of gender was shown from the effect of intellectual stimulus on TMX and the causality between TMX and organizational citizenship behavior. The outcome suggests that the transforming leadership of the owners and the free communication with employees would be helpful for the prosperity of their businesses. In addition, intellectual stimulus has a moderating effect on TMX while TMX has the same effect on organizational citizenship behavior. This also implies that the degree of the effect on TMX an organizational citizenship behavior depends on the gender.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.220-237
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• 2014

This study was intended to survey on the restaurant selection preferences by elderly consumers' values and lifestyle. The survey was residing in Seoul and men and women who were 55 years of age or older to achieve the purpose of this study, the theoretical and empirical research methods research methods were combined. The results of the study are summarized as follows. First, Action oriented intrinsic value of elderly consumers highest lifestyle influence. This is an internal value-oriented elderly consumers to follow the latest fashion trends and challenges in the new one, we enjoyed the service and sometimes want to experience the frenetic fun means. Second, Realization oriented lifestyle on the Brand standards, food quality standards, environmental standards positive effect was found to be Principle oriented life style based on the environment positively influence. This trend Principle oriented lifestyle can talk comfortably while you can relax and quiet around people, mainly from a reputable place, and action-oriented selection of the hotels facilities and senior discount price menu and the service is friendly and Notice that if you use a little less meoleodo, and these results are only for the elderly consumers with access privileges and services using the factors of elderly consumers loyalty and Catering Food service satisfaction should be efforts to raise. Third, elderly consumers select attribute value and proven results Food service elderly consumers based on personal values and lifestyle are different catering companies can select the properties that standard means, elderly consumers are value-oriented properties and select the Food Service Industry catering companies by identifying the active elderly consumers in future marketing strategies to be able to bring a positive impact considered.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.158-172
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• 2016

This study engaged food-service industry workers in Busan (casual dining restaurants and buffets) to investigate the moderating effect of job satisfaction on the influence of emotional labor on turnover intention and job burnout. To accomplish the goal of this study, the statistical programs SPSS 21.0 and AMOS 21.0 were employed for frequency analysis, factor analysis, reliability, and confirmatory factor analysis of responses from f 278 respondents. An examination was conducted to prove the hypothesis based on a structural equation model. There are two sub factors of emotional labor, surface acting and deep acting. According to the result of this study, surface acting has a positive influence (+) on job burnout (exhaustion) while deep acting has a negative influence(-). In addition, job burnout showed a positive influence (+) on turnover intention. It has been revealed that job satisfaction has a moderating effect on the path from deep acting to job burnout. Having considered that job burnout of food-service workers in Busan was related to deep acting, one of sub factors of emotional labors, promoting deep acting appears to be the way of reducing both job burnout and the number of people with turnover intention. Therefore, it is necessary for restaurant owners and CEOs to implement employee training and improve employee benefits in order to promote the deep acting of their employees.

• 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

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.51-59
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• 2013

This study, through the domestic literature research and the success stories of restaurant business, derived the success factors, the impact of these factors on the management performance was carried out through a survey for the establishment of Foodservice Business empirical research. First, according to the result that analyze effect that founder special quality factor gets in management result, was expose that a social technology causes effect that keep in mind in net profit growth rate and customer rate of increment and result that establishment readiness keeps in mind in net profit growth rate, customer rate of increment and seat turnover rate was confirmed. Second, in operation management factor accessibility in customer rate of increment and seat turnover rate, facilities in seat turnover rate, service capacity in net profit growth rate and customer rate of increment and seat turnover rate, promotion activity was confirmed that keep in mind each in customer rate of increment. Third, the effect that quality directivity gets in management result in occasion of establishment restaurant business in goods factor was confirmed that do not keep in mind statistically. Therefore, this study, by presenting the factors for establishment of restaurant business, may contribute to the success strategy establishment of the establishment restaurant business preparator and existing restaurant businessmen.

• 한국노년학
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• v.36 no.3
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• pp.711-726
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• 2016

The purpose of this study was to analyze to 1) the differences according to demographic characteristics 2) select the type-specific communities online channels of the baby boomer customers group, who ever search for restaurant information through on-line for the previous three months. The study was based on a total of 280 samples obtained from on-line networking service users in a metropolitan area from April 15 to 30, 2016. The major findings are as follows. The data were analysed using frequency, factor analysis, cluster analysis and ${\chi}^2test$. According to the results of factor analysis, on-line utilizing attributes were separated into three factors: commitment of useful information, activity of leading on-line, and habit. The based on a factor analysis, cluster analysis was adopted to segment baby boomer customers. The identified four clusters showed in using on-line: type of active utilization, habit, seeking information and passive utilization. The clusters had significant differences in gender and monthly income by demographics. All of four clusters selected blog, face book, twitter in turn through the personal on-line channels. Cluster type of active utilization and habit selected restaurant home pages, restaurant blog, restaurant face book, restaurant twitter in turn through the public on-line channels. Cluster type of seeking information and passively utilization selected restaurant home pages, restaurant blog, restaurant twitter, restaurant face book in turn through the public on-line channels. Implications and future research were also discussed.

• Information Systems Review
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• v.23 no.3
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• pp.77-96
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• 2021

This research investigates the pivotal role of AI-enabled technologies in vitalizing the local economy. Collaborating with a leading search engine company, we examine the direct and indirect of an AI-based location search service on the success of sampled 7,035 local restaurants in Gangnam area in Seoul. We find that increased use of AI-enabled search and recommendation services significantly improved the selections of previously less-discovered or less-popular restaurants by users, and it also enhanced the stores' overall conversion rates. The main research findings have contributions to extant literature in theorizing the value of AI applications in local economy and have managerial implications for search businesses and local stores by recommending strategic use of AI applications in their businesses that are effective in highly competitive markets.

• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.481-495
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• 2013

The purpose of this study is to figure out the effects of business startup attributes on customer orientation and business startup performance in the foodservice industry. To achieve this, a survey was carried on 300 entrepreneurs, who are running 5 or more years of restaurants in Seoul, through February 1 to February 28, 2013. The SPSS v. 17.0 statistical package program was used for data analysis. The results were as follows; First, the effect of business startup attributes on the understanding of customers' desires in the foodservice industry showed that business startup funds, business startup location, business startup facilities and business startup products had a significant positive effect on the understanding of customers' desires. Second, the effect of business startup attributes on customer relationship in the foodservice industry showed that business startup funds, business startup facilities and business startup products had a significant positive effect on the customer relationship. Third, the effect of customer orientation on business startup performance in the foodservice industry showed that the understanding of customers' desires and customer relationship had a significant positive effect on the business startup performance. These results suggest that business startup funds, business startup location, business startup facilities and business startup products in the foodservice industry are important, and the customer-oriented understanding of customers' desires and close adherence to customers lead to ultimate performance, supporting a stable management in the long term.