• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.135-135
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• 2003

우리의 고유 음식으로 채식과 육식이 조화를 이루고 영양적인 면도 우수한 식단인 한식은 외식산업에서도 점포 종목의 50%를 차지하며, 창업 인기종목이다. 그러나 반찬 수, 가격, 맛 또는 품질의 불균형 등 메뉴와 관련된 내적인 문제점은 과다 점포 경쟁, 소비자의 기호도 변화에 따르지 못함 등의 외적인 문제점과 함께 한식의 경쟁력 약화 요인이 되고 있다. (중략)

• Culinary science and hospitality research
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• v.15 no.4
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• pp.331-344
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• 2009

As per the results verified in this study for the effect, which is given to the intent for contract according to the franchisor's capacity and support factors per the founder's characteristics. Firstly, as for analysis of the effect given by the conditions of the founder to the capacity of the franchisor, the experience and the founder's self-confidence are attentively affected in the history of the franchisor among the capacity of the franchisor, and the experience and the specialized knowledge done in the number of the franchises, and the experienced, specialized knowledge and self-confidence of the founder done in the brand and the self-confidence of the founder done in the capacity of the franchisor. Secondly, as for the hypothesis, which the founder's conditions is the support of the franchisor, the experience, specialized knowledge and the founder's self-confidence attentively affected in the support for advertisement, and the capital and experience done in the educational support, and the capital and specialized knowledge and the founder's self-confidence done in the business manual and the founder's self-confidence done in the package. Thirdly, as for the effect given by the capacity of the franchisor to the intent for contract, the number of the franchises possessed the franchisor and brand are affected to the capacity of the franchisor, and fourthly, as for the hypothesis, which the support of the franchisor affects the intent for contract, the educational support, business manual and package purchase are attentively affected. Therefore, through this study, it can be known that the characteristics of the founder and the capacity and support of the franchisor are mutually related to the intent for contract.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.119-133
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• 2008

This study researched the effect of initial expenses for food service business and shop characteristics on the motive of starting business through questionnaires(from April to May, 2008). The results are as follows. First, for the hypothesis, 'the motive of starting business depends on its initial expenses', the significance probability of good commercial area was .015 and that of retirement was .020, showing statistically significant difference. F values were 2,889 and 2.734 each, which showed significant difference by 0.001. Second, for the hypothesis, 'the motive of starting business depends on shop characteristics', the significance probability of the accomplishment desire, the future stability and the retirement were .011, .009, and .025 each, showing statistically significant difference. F values were 2,616, 3.034 and 3.177 each, showing significant difference by .001. Lastly, initial expenses for business and shop characteristics showed significant difference according to the demographical variables on the motive of starting business. This study shows the problem of starting business with no extra funds. It is important to reflect the opinions of founders about the commercial building lease protection law for them to concentrate on business. The founders should research for menu and systems and be aware of the tendency of the industry for sure.

• 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.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.239-245
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• 2023

The objective of this study was to explore how different types of rewards affect customers' inclinations to engage in environmental activities promoted through restaurant social media platforms. In addition, we investigated the potential moderating role of customer level of participation within the social media community. A total of 202 valid responses obtained by distributing a self-administered survey among restaurant patrons were subjected to hierarchical regression analysis to examine relationships between variables. The findings underscored the significant influence of economic and social rewards on shaping customer intent to participate in environmental initiatives promoted within restaurant social media communities. Furthermore, the study revealed that the extent of customer participation within the social media community moderated the relationship between rewards and their likelihood to partake in environmentally conscious behaviors. These results have meaningful implications for restaurant managers seeking to promote environmental initiatives effectively through social media platforms and within their establishments.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.134-145
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• 2011

The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.

• 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.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.42-47
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• 2000

To be successful in foodservice management, you need to have an aptitude for the business. And most of all, service-oriented mind and understanding customers current and future needs are essential. In starting business with a small capital, you need to check on feasibility and profitability of the business item you chose in the first place. Also, other important factors are: How much you'll invest for the business; main target group in the locality and their income level; who are responsible for main menu, sub-menu and final taste. Generally speaking, differentiated menu and unique interior are one of the basic management strategies. The key to success in foodservice management is your unique service for customers .

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.