• Culinary science and hospitality research
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• v.7 no.3
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• pp.69-84
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• 2001

포화된 미국의 외식시장과는 대조적으로 한국의 외식시장은 도입기에서 성장기로의 전환을 맞이하고 있다. 이러한 변화속에서 미국의 외식브랜드들은 한국에 진출하여 다양한 변화와 모험을 겪으면서 다수는 성공적인 전략을 통하여 국내에 입지를 굳혔으며 그렇지 않은 기업들도 있었다. 이러한 현상들은 Porter의 경쟁 전략을 통하여 설명되어질 수 있다. 이는 초창기 미국 브랜드의 국내시장 진출전략이 어떠한 배경으로 수행되었는지를 이해할 수 있으며 또한 최근에 국내에서 빠른 성장세를 보이고 있는 전문 커피숍 시장의 변화에서도 설명되어질 수 있다. 그러나 초기 패밀리레스토랑의 도입배경과 전문 커피숍의 경우는 커피 시장의 세분화정도, 비즈니스 파트너 선택의 기준, 커피 상품과 일반음식과의 소비자들의 다른 인식 등의 몇 가지 다른 점이 있다는 것을 간과해서는 안될 것이다.

• Monthly Duck's Village
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• s.203
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• pp.12-17
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• 2020

지난해 10월부터 시작된 오리사육제한이 올해 2월까지 4개월간 실시됐다. 사육제한이 끝난 농가들이 기지개를 필 무렵, 코로나바이러스감염증-19(COVID-19, 이하 코로나19)가 터졌다. 3년간 시행된 오리사육 제한으로 생산비를 밑돌면서 오리를 생산해 온 오리업체들은 이번 사육제한을 끝으로 발돋움하려는 청사진을 그려놓았다. 그러나 세계를 '정지'상태로 만든 코로나19로 오리산업은 다시 답보상태에 빠졌다. 올해 외식산업에서의 '오리산업 전성기'를 꿈꾸며 오리자조금이 추진한 '오리 중량판매' 등의 시책은 코로나19로 두문불출하며 외식을 줄인 소비자들에게 제대로 선을 보이지도 못한 상태다. 외식시장의 대부분이 수입육으로 이뤄져 있는 대부분의 축종들은 가정소비가 늘어나면서 오히려 때아닌 특수를 누렸지만 외식수요로 생오리의 대부분을 판매하던 오리산업은 '나홀로' 피해를 입은 축종이 돼 버렸다. 오리사육 제한으로 입은 피해에서 아직 벗어나지도 못한 오리산업, 코로나19는 오리산업에 얼마만큼의 피해를 준 것일까? 이 패해는 언제 끝나는 것일까?

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.103-118
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• 2018

This study would provide the basic data informative for establishing a VMD strategy, covering design and marketing for business owners and prospective entrepreneurs, including the persons concerned with the food and beverage industries by investigating the relationships of the impacts of several factors in the cognitive dimension factors of VMD in food and beverage stores on consumers' emotional response and behavior intention and the mediating effect of emotional responses, applying the concept of VMD to the food and beverage industries. To check this research purpose, data were collected through a survey, conducted with various consumers in their 20s through 60s who have experienced the use of food and beverage stores. The period of the survey was from September 20 through October 10, 2017, 202 copies of questionnaires were collected without missing values and used as data for the final analysis. As for the analysis of the data, using SPSS statistical software, frequency analysis and descriptive statistics, analysis of reliability and validity, correlation analysis, single and multiple regression analysis were conducted. According to the results of this study, first, the relationship of the impact between the VMD cognitive dimension of food and beverage stores and customers' emotional responses was statistically significant. In concrete, all factors of VMD cognitive dimension, including the factors of suitability and daily escape had positive (+) impacts on positive emotions. Second, as a result of an analysis of the impact of emotional responses felt in the process of visiting the food and beverage stores on customers' behavior intention, it turned out that positive emotions had a positive (+) impacts on visit intention and recommendation intention while negative emotions did not have any impacts on visit intention and recommendation intention. Third, as a result of an analysis of the impact of VMD cognitive dimension on behavior intention, the suitability and balance of the VMD cognitive dimension had positive (+) impacts on visit intention while daily escape and functionality had positive (+) impacts on recommendation intention. Fourth, as a result of checking if emotional responses had a mediating effect in the relationship between the VMD cognitive dimension and behavior intention, positive emotions had a full mediating effect while there was no mediating effect of negative emotions between the VMD cognitive dimension and behavior intention. In conclusion, this study found that the VMD cognitive dimension of food and beverage stores affected consumers' emotional responses and that emotional responses were a factor affecting behavior intention and proved that consumers' emotional responses differed depending on the factors in the cognitive dimension. Thus, in food and beverage stores, it would be necessary to make effective designs of the stores and differentiate the presentation of them through utilizing detailed factors of the cognitive dimension of VMD. Also, the results of this study could be utilized as the appropriate marketing tools for customers in food and beverage stores and as the basic data for establishing the strategy.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.416-430
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• 2014

As the online word-of-mouth(WOM) using SNS has significant influence on consumer decision-making, the hospitality industry including the restaurant industry has actively used SNSs as one of major marketing tools. While researchers have focused on impacts of the online WOM, there is little research on motivations to provide WOM and its impacts on the WOM providers. The purpose of this study is to examine whether sharing the restaurant experience on Facebook, the representative SNSs, can change customer satisfaction and intentions to revisit and recommended and whether the type of motivations to share the restaurant experiences on Facebook affects customer satisfaction and intentions to revisit and recommend. The total of 260 college students volunteered to participate in this study. They first visited a restaurant and completed surveys twice before and after sharing their restaurant experience on Facebook. According to the study results, the levels of satisfaction, intention to revisit and intention to recommend after sharing the restaurant experience were found to be higher than before sharing the experience. This study also found that people who shared their restaurant experience for nostalgia were more likely to be satisfied with the restaurant services and have a higher level of intentions to revisit and recommend the restaurant. Theoretical and managerial implications as well as limitations and future research directions are discussed.

• KOREAN POULTRY JOURNAL
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• v.44 no.6
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• pp.128-131
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• 2012

지난해 공정거래위원회 발표에 따르면 500개 이상의 가맹점을 가진 프랜차이즈만해도 10여 개에 이르며 일일 60여만 마리의 닭이 소비되는 국내치킨 시장 규모는 약 5조 원에 육박한다고 한다. 국내 치킨시장은 혼돈의 시대를 맞고 있다. 전국 5만여 개의 치킨체인점과 개인매장이 운영중에 있으며 다른 외식 상품에 비해 저렴하고 새로운 메뉴의 개발로 소비자의 다양한 기호를 만족시키고 있는 국내 치킨시장은 소비자들의 크나큰 인기로 급성장을 이루었으나 반면 수많은 브랜드가 쉽게 출시되고 소비자의 입맛을 맞추지 못하면 곧바로 퇴출되는 구조로 변화되었다.

• The Journal of the Convergence on Culture Technology
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• v.7 no.2
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• pp.437-442
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• 2021

In this study, a recommendation algorithm was implemented by learning a deep learning-based classification model for consumer data. For this purpose, a meaningful result is presented as a result of learning using ResNet50, which is commonly used in classification tasks by converting user data into images.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.353-358
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• 2020

The new sales method of social commerce in food service market is growing steadily. Over 50 percent of the social commerce market is food service product. Food service companies are using social commerce, which is discount sales, as a marketing tool. There are many food service companies using social commerce as a sales and marketing tool. However, little research has investigated food service customers. Thus, this study suggests how food service customer's purchasing factor affects customer's satisfaction and loyalty of the supplier and business operator. Social commerce's purchasing characteristic factors are selected based on a previous study. Purchasing factor is divided into supplier and business operator side and the impact of the relationships between its subordinate factors (price discount, offering diversity, mutual action, brand intimacy) and customer's satisfaction is analyzed. As a result, price discount and brand intimacy show higher results. Offering diversity and brand intimacy of purchasing factor on business operator side shows a higher impact on the relationship between loyalty and ?? (Ed- 'the relationship between A and B'; what is B?). The study implications are as follows. The food service industry should establish different marketing strategies to apply social commerce and compare with social commerce business operators, because the actual place where customers use food service is food service restaurants and not just social commerce websites.

• 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.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.309-324
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• 2015

The foodservice industry is applying new marketing strategies, and advertisements are the best way to convey their distinctive brand images. The foodservice companies have been choosing a type of advertising called Product Placement(PPL) because it is unconsciously shown more often than other types of advertisements while customers are watching a movie or TV drama. Therefore, the aims of this research were to investigate the influence of the customers' perception of PPL inserted into TV dramas on brand image and purchasing intention. Additionally, present study performed to identify the differences between Korean and Chinese customers. For the survey, the study used both offline and online sampling methods, and the analyzed data was from 150 Korean and 150 Chinese respondents. As results, the more respondents were positive and familiar about PPL, the higher the brand image and purchasing intention. Chinese consumers had positive perception of PPL, which positively influenced the brand image and purchasing intention while Korean consumers' ethical awareness about PPL had a negative influence. Therefore, the Korean foodservice industry needs to differentiate the strategies for the PPL marketing between the Korean and Chinese market.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.