• Culinary science and hospitality research
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• v.18 no.4
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• pp.133-147
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• 2012

This study is intended to analyze how emotional reaction based on consumption experience of dining at Korean traditional restaurants affects comsumer's repurchase intention. These restaurants are chosen from lists of high quality Korean traditional restaurants designated by the Restaurant Association in Busan. And then a model for the study is designed based on preceding studies and hypotheses are extracted. A statistical package program, SPSS WIN Version 18.0 is used for frequency analysis, reliability analysis and factorial analysis and regression analysis to verify the hypotheses. As the result of verifying how experience of dining at a Korean traditional restaurant affected arousal among emotional reactions, the symbolism factor and the variety factor were all proved to be meaningful, whereas the amusement factor was proved to be meaningless. As the result of verifying how experience of dining at the restaurant affected dominance among emotional reactions, the symbolism, amusement, and variety factors were all proved to be meaningful. As the result of verifying how emotional reactions affected consumer's repurchasing, the arousal and dominance factors were all proved to be meaningful. Moreover, as the result of verifying how experience of dining at the restaurant affected consumer's repurchasing, the variety and amusement factors were all proved to be meaningful, whereas the symbolism factor was proved to be meaningless.

• Journal of Labour Economics
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• v.36 no.1
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• pp.93-129
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• 2013

Analyzing the change in consumption pattern depending on the employment of married women, the spendings in transportation, education, and dining out are increased. The change in consumption patterns depending on the increase of dual-income family can be seen as the increased demand of market service that replaces the household production service. Especially when the employment of married woman from high income class(highly educated, middle-class, upper-class) is increased, they tend to get employed in more professional and highly skilled industries, which leads to higher effect on employment induction, and consequently increasing the labor demand for low-skilled service industry.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.324-334
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• 2016

The purposes of this study were to identify the causal effects of distributive fairness, procedural fairness and interactional fairness on abusive supervision and the causal ones of abusive supervision on organizational citizenship behavior(OCB). Also this study aimed to investigate the mediating effects of abusive supervision on the causal relationships between three fairnesses and organizational citizenship behavior. The sample of this study were customer-contact employees of restaurants among Youngnam province. 376 questionnaires were used for the empirical analyses. According to the research findings, distributive fairness and interactional fairness had negative influences to abusive supervision and abusive supervision had a negative influence to OCB. Another research findings were that abusive supervision had the mediating effects on the causal relationships between two fairnesses(distributive and interactional) and organizational citizenship behavior. Managerial implications of the research findings are that restaurant managers should set up the organizational culture of respecting employees each other and provide training for the level of supervisor to foster the organizational culture. In the field of restaurant industry, training is very important for employees to foster this organizational culture as this industry has the environment of becoming abusive supervisor for the reason of supervisors' being exposed to lots of physical and psychological burden of works.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.258-267
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• 2021

This study attempted an empirical analysis study on the Meal Kit Product, whose interest and demand continued to increase according to the eating out trend in the Untact era. In addition, this study attempted to investigate the relationship between the factors of Home Meal Replacement Meal Kit Product Selection Attributes, Consumers Satisfaction, and Other Recommendation Intention. Convenience sampling was used for consumers with experience in using Meal Kit Products released by food service companies and start-up companies. The investigation period was conducted for about one month from July 01, 2020, and the final 285 copies were used for analysis. The SPSS 21.0 statistical package program was used to verify the hypothesis. As a result of the analysis, the price (β=.241), convenience (β=.317), and diversity (β=.191) of Hypothesis 1 had a significant effect on Consumers Satisfaction. Price (β=.482), convenience (β=.133), and diversity (β=.342) were found to have a significant effect on the intention to recommend others. It was analyzed that Hypothesis 3's Consumers Satisfaction (β=.443) had a significant effect on Other Recommendation Intention. Finally, through this study, we expect to be provided as basic research data related to Meal Kit Product. It is intended to be presented as a theoretical basis for the use of marketing and direction for the development of milk kit products for catering companies and restaurants.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.492-497
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• 2007

The objectives of this study are to determine the full extent of the negative media reports and to broaden public awareness through content analysis. Samples of this study are news reports on vibrio on three major broadcasting companies such as MBC, KBS and SBS and three major national newspapers such as Chosun daily, Joongang daily and Donga daily in Korea for 5 years from January 1st in 2000 to December 31st in 2004. Total 628 cases were searched through from the web sites of fore mentioned TV and newspaper companies. It is highly advised to adhere to the proven fact as much as possible and full and thorough research on the outcome should be sought by media before they reach to the public.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.120-135
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• 2014

This research aimed to investigate the effect of business management of Korean restaurants on business performance and to propose an alternative. For this investigation, a survey was carried out targeting Korean restaurant managers in the capital area, and with 360 copies as sample, factor analysis, difference test, and multiple regression analysis were conducted. As a result of analysis, among the factors of business management of Korean restaurants, only information management and fund management appeared to have effects on both financial performance and nonfinancial performance. This means, in case of Korean restaurants, business performance can be improved by understanding every environment about food service management and customer demands, by investing fund in the right place, and by managing inefficient expenses. Therefore, it is most important for a Korean restaurant manager to cultivate knowledge in management and to put effort into cost-reduction of all employees.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.213-230
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• 2002

The meaning of foodservice industry is various but especially its most important one contains a service industry. And so, foodservice industry should provide very impressive service to customers. if workers don't satisfy themselves at the works, they can not give a high qualifying service to the customers. Therefore, this study showed how the worker's satisfactory degree depending on working type effects on the growth of foodservice industry. The conclusions by questionnaires to workers who have worked as both a regular and a contract employment at Special First Degree Hotels in Seoul are followings. Very interestingly, the proportion of satisfying degree for the workers as regular is 34.94% but the degree for workers as contract is 36.8%. The reason is that the average age of regular workers is high and they have their family to support and they have changed their job more often than the others. They can express their problems through a labor union but the part of solution is very small. It must cause to decrease satisfying degree. The workers generally satisfied to their senior employers. It means that the negative image of higher-ups in the past has been changed. It is a serious problem that the proportion of satisfaction degree remains 30%. The managements must perceive the fact that the increase ratio of contract workers does not make low quality of service. They should know that the satisfaction degree of regular workers is lower than contract ones. In order to increase the satisfaction degree, if the managements can find out the way of taking over their authority and giving a motive, they can reduce the ratio of occupation change and nonattendance. And also they can promote the productivity in foodservice industry and in conclusion, the foodservice industry will have glowed very successfully in the near future.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.693-700
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• 2008

The purposes this study were to a) analyze the revisiting ratio of resting customers after issuing online coupons, b) compare the characteristics of coupon redemption customers with non-redemption customers. For this study, the customers of M restaurant who did not revisit during the last 8 months were classified as 'resting customers', totaling 4,052 customers. The online coupons, valid for 9 months, were sent via e-mail to those customers. After that, the data collected from those who redeemed the coupon in September 2006 was utilized. As a result of sending the coupon to 4,052 resting customers, 1,288 customers redeemed the coupon during the study period, showing relatively high redemption ratio (31.6%). The average check of customers with the online coupon was decreased by 22% compared with customers without the coupon, but the party size remained almost the same, 2.6 customers, and also the redemption ratio was increasing as the expiration date of the coupon was approaching. The redemption ratio of female (35.3%) was much higher than male (19.2%), representing higher redemption possibility of the female customers by issuing the coupon. The redemption ratio of the twenties (69.1%) was obviously higher than other age groups. Also, the non-redemption ratio of other groups except the twenties was higher than the redemption ratio. The redemption ratio of low-educated was higher, under college degree (58.6%), college degree (35.4%), and over college degree (16.6%). Following the result of the average visiting frequency of redemption customers during last the 8 months was 4.2, the frequency of non-redemption customers was 9.8. The total average visiting of non-redemption customer was 10.5, and that of redemption customers was 8.6. Customers who visited the restaurant less frequently in the past have higher possibility to revisit after receiving the coupon.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.123-136
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• 2017

This study aims to understand the influence of employees' perceptions of organizational politics (POP) on organizational silence (OS) and turnover intention (TI) in the foodservice industry and to verify the moderating effects of departments (food & beverage and kitchen) in the relationship among the POP, OS, and TI. Based on a total of 313 useful samples obtained for the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit for the data, $x^2=349.889$ (p<0.001), df=100, CMIN/DF=3.499, GFI=0.882, NFI=0.880, CFI=0.911, RMSEA=0.089. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The results of SEM showed that foodservice employees' POP had positive impacts on the defensive silence (DS) and acquiescent silence (AS). In addition, DS and AS had a positive influence on TI. The department (food & beverage and kitchen) was found to have a partial moderating effect in the relationship between POP, OS, and TI. Based on the research findings, we discussed the practical implications and suggestions for the future research.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.610-620
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• 2003

The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)