• Culinary science and hospitality research
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• v.16 no.2
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• pp.215-231
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• 2010

This study analyzes the effects of success factors for starting business of food service industry on management performance giving executive suggestions. For this study, a survey was conducted to 270 restaurant founders in Daegu city. 237 copies of questionnaire were selected to take a regression analysis to test the hypotheses. The results of the test are as follows. First, the founder's personal characteristic factor has influence on business result. Concretely speaking, those who have enterprising characteristics proved to have influence on management performance. Second, physical surroundings, service and marketing factors had significant effects on business performance. Service factor among them was the most influential factor on business performance. Third, food quality and health-orientation factors had significant influence on business performance. Consequently, it is important to develop recipes for improving health and high-quality food materials because of well-being trends among people.

• Journal of the Korean Professional Engineers Association
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• v.35 no.3
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• pp.45-49
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• 2002

• The Journal of the Korea Contents Association
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• v.14 no.6
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• pp.453-465
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• 2014

Although fairly descent amount of research outcomes has been generated on problem-based learning(PBL) with regard to science and medical subjects, relatively less outcome has been generated on social science and management subjects. Therefore this study attempts to exam effect of problem-based learning in food service entrepreneurship subject on improving problem solving skills. After literature review, for constructing for this research frame, each class schedules were formed by hybrid-PEL and traditional lecture style respectively then problems, solution, and evaluation process were generated for hybrid-PBL. Through the result, there was hardly any differences occurred before and after traditional lecture approach on students' problem solving skills. There was, however, certain differences appeared on students' skills after hybrid-PBL approach. Through the study, hybrid-PBL learning can be an effective teaching method in social science and management subject for improving students' problem solving skill.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.228-245
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• 2012

This study attempts to investigate the relationships among psychological traits, environment, attitude on education, satisfaction with education, and learning transfer of restaurant entrepreneurship education. The samples of this study were selected from the restaurant entrepreneurs who were running restaurants after having taken the restaurant entrepreneurship education in Seoul and Kyonggi Province. Three hundred and eighty nine copies of the questionnaire, with a 86.4% response rate from a judgmental sample of 450 restaurant entrepreneurs, were utilized to study the relationships between research constructs. SPSS (11.5 version) and AMOS 5.0 were employed to analyze the uni-dimensionality of research concepts and reliability tests, and structural equation modeling was employed to verify the research hypotheses. Need for achievement and ambiguity tolerance, and environment showed a positive effect on attitude to education. Attitude to education was related positively with satisfaction with education, and satisfaction with education showed a positive effect on learning transfer of the restaurant entrepreneurship education. The managerial implications of these results were also examined.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.2 no.2
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• pp.69-91
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• 2007

This study is aimed to analyze the impact of the perception of fairness on the relationship quality as a way to enhance the competitiveness through the establishment of a long-term relationship between food service franchisors and franchisees. An empirical analysis found that the more positively the fairness of franchisors is recognized, the more positive impact it has on the relationship quality. As both the distributive fairness and the procedural fairness, the two concepts of fairness, are perceived in a more positive manner, the trust and satisfaction over franchisers were found to be higher, with the conflict shown to be lower. Though both the distributive fairness and the procedural fairness showed a significant result, the procedural fairness, in particular, has a greater impact on the trust and satisfaction over franchisers than the distributive fairness. In addition, the quality of relationship between franchisor and franchisees has a positive impact on a long-term commitment. That is that as their trust and satisfaction over franchisors are higher with less conflict, franchisees will become more cooperative with their franchisors. The greatest impact on the long-term unity, among the factors that constitute the relationship quality, appeared to be trust. Accordingly, it is advisable persons in charge at franchisors place the greatest focus on fostering trust to establish a long-term relationship, inducing it in a positive direction. From such result, suggestions can be made in establishing a strategy for developing an appropriate relationship between food service franchisors and franchisees. Firstly, persons in charge at food service franchisors will have to induce the perception of franchisors' procedural fairness by franchisees in a positive direction in order to enhance the Quality of relationship with franchisees. Secondly, as an alternative strategy for forming a long-term relationship between franchisors and franchisees, the effort should be made to foster a greater trust in franchisors first. In many cases, franchisors currently focus more on their convenience in management than the development of systems to satisfy the franchisee needs. This contravenes with the essence of relationship marketing and thus, it can be said it is the most important of all that focus should be directed at trust and fairness in the effort toward a sustained relationship between franchisors and franchisees in the future.