• 한국조리학회지
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• 제7권3호
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• 한국조리학회지
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• 제7권3호
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• pp.211-239
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• 2001

A study is on the coupon which is one of the sales promotion methods for family restaurant. The factor of family restaurant coupon use in the study was analyzed based on theoretical study. In addition, difference of food service manners by behavior and demographic factor, and so by means of this factor was analyzed and was done t-Test and anova. As a result of this study, eight factors were found. This eight factors were named by researcher. Eight factors are as follows There are 1. factor taste, 2. factor choice, 3. factor expectation, 4. factor satisfaction, 5. factor durability, 6. factor convenience, 7. factor safety, 8. factor preference. These factors influence family restaurant coupon used by customer. And so we know that between demographic factor and food service manners are different. In the conclusion, the factor of family restaurant coupon use, by valuable sides and typical sides was presented as the sales promotion methods for coupon. First, valuable side endows coupon with value and so lead persistent purchase. Second, typical side cause interest and so leads repurchase. But in the future, continuous study should be go on for satisfaction of customer and effective marketing strategy of family restaurant.

• 한국조리학회지
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• 제8권1호
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• pp.1-21
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• 2002

A study is on the market ing strategy which applied the web site for family restaurant. The internet marketing that the firm uses to attract consumer needs and it can be said to be the strategic effort to cope with dynamic environmental change in the market with strategic flexibility which has competitive advantage and increase its profitablelity. This study establish an internet marketing strategy plan and it presented. First, it constructs a data base using CRM and it manages with to create the benefit model. Second, it constructs the trusted relationship of the customer using Permission marketing. Third, the virus marketing is effect ive to create customers in short duration. Forth, e-mai1 marketing for target customer is also effective Fifth, experienced marketing provides the good experience and an immersion. Sixth, tie-in marketing which co-operate with the other company is magnifies a category of customer therefore this study about internet marketing action will be hopefully continued.

• 한국조리학회지
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• 제7권1호
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• pp.5-33
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• 2001

At present, the students majoring in tourism approach theoretically and practically target human resource development which is balanced between creativity and specialty. and yet, the initial step of on-the-job training has not been worked and the area of tourism and experience in this field are known as a begining stage. this study is focusing on the on-the job training in the area of tourism major in university. To solve the problems and to get rid of these weakpoint, the cooperative institution controling the tourism educational institution in the University. On top of that, some useful measures should be taken. The improved educational programs, appropriate curriculum, proper supervision for the trainees, correlation with school learningand on-the-job training, and flow of human resources between input levels and output levels. Hereafter finer and better study of this subject will be hopefully continued.

• 한국조리학회지
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• 제9권3호
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• pp.155-168
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• 2003

As people's interest about food service rises, curiosity about correct foodservice company's information is rising on own inclination and necessity than usual foodservice company. Full text search site that do to foodservice company hereupon is operated, it is becoming menu that do not fall in name of ' Eumsikjeomchatgi ' in a representative search site such as Yahoo, Empas, Hanmir and so on. But, is not beam margin battle array that these search engines find data that they want being applied perfectly in site FACE that is use up to now. Also, is looked that there is problem about practical use service and search. Because search effect of site by that investigate consumers' awareness and practical use turkey for foodservice company search site and diagnose present level, it is thing to grope improvement. This research may supply one suggestion point establishing by more effective marketing communication strategy through internet hereafter.

• 한국조리학회지
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• 제11권2호
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• pp.14-31
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• 2005

The findings of the study would be valuable for the basis of marketing strategies to be implemented in the foodservice industry. As a result of the exploratory factor analysis, major consumer dissatisfaction factors identified in this study can be categorized based on the followings: food, service, and facilities. It appears that most preferred medium for unsatisfied consumers to file their employees how to cope with complaints on the Internet. In terms of psychological compensation, it appears that consumers need to be provided with a through explanation in addition to a heartfelt apology against a complaint. On the physical side of compensation solution for everybody. The ideal timing of compensation for complaints can vary but it would be appropriate to leave it up to consumers to choose when they want to be rewarded.

• 한국조리학회지
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• 제13권3호
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• 한국조리학회지
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• 제5권1호
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• pp.5-24
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• 1999

The Dining-out industry should catch up with the rapid change of economic environment actively and achieve the objectives of the company. Therefore, the management of Dining-out industry should be focused on the customers' changeable behavior, which is the center of economic environment, and make customers satisfied as the first factor. The purpose of this study is to find out the relation between the customers' content and the growing of selling in Dining-out industry, to compare with the merit and the demerit of the Dining-out industry objectively, and finally to contribute the increasing of selling in Dining-out industry.

• 한국조리학회지
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• 제14권2호
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• pp.18-29
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• 2008

This study is to investigate the cognition and usage of traditional wedding food in Seoul & Gyeonggi area. It provides the basic suggestions for developing the best wedding culture, upholding the great wedding tradition. People usually prepared traditional wedding food only because they had to do since they thought it was a formal way to do it at a wedding ceremony. However, there should be more important things to be considered. Firstly, to understand the real meaning of traditional wedding food, we need to inform its meaning by starting campaigns on wedding culture or making booklets of traditional wedding food. Secondly, to prepare the right selections of traditional food, we need to simplify traditional wedding food and consider the modern sense of the products. Thirdly, to improve traditional wedding food, we need to develop diverse menu. By doing it, we can efficiently reduce the cost of wedding food.

• 한국조리학회지
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• 제4권
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• pp.5-24
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• 1998

Determination of the space requirements for a restaurant is a difficult task. Because the space required is dependent upon many factors which are not constant for all types of restaurants. Today, the guides and procedures that be given are to be regarded as tentative and subject to easy change. This study tired to present the efficient methods and procedures of the space planning of restaurant. Thus, this study is on the purpose of nexts. First, finding the variables involved in the development of the model. Second, describing the approach method of modeling the facility. Third, depicting the methods and procedures of estimating the sizing of serving facilities. Fourth, developing the alternatives of sizing the space required for the facility. As illustrated, this study used the results of the model estimates and emphasized the importance of accurately evaluating the following factors. First, total number of persons to be fe. Second, meal period. Third, number of persons I the dining room. Fourth, number of persons in the serving area. Fifth, vacancy ratio.