• Culinary science and hospitality research
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• v.15 no.3
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• pp.294-306
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• 2009

Although the external aspects of the family restaurant industry such as sales volume and the number of restaurants are rapidly increasing, and the environmental changes of the restaurant industry give rise to the importance of a more systematic and detailed study. The objective of this study is to examine which factors and how they influence the intention of revisit, and present an effective restaurant marketing strategy based on the analytical results by patrons and market segmentations. In order to substantiate the proposed model of this study, the SPSS Win 12.0 program was used for the statistical analysis. The results showed that service quality factors had a positive effect on satisfaction, word of mouth, recommendation and intention of revisit. The study verifies how service quality which consists of selection attribute, customer satisfaction and intention of revisit influences revisit.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.166-178
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• 2009

The purpose of this study was to understand the influence of corporate association in family restaurants upon the customer's service valuation and company evaluation and to empirically analyze whether the service valuation plays a mediating role between the corporate association and the company evaluation. Self-administered questionnaires were completed by 301 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows. Multiple regression analysis, to verify the hypothesis, showed that corporate association(corporate competence association $\beta$=0.636; corporate social responsibility association $\beta$=0.091) in family restaurants had positively significant influence upon service valuation, and service valuation($\beta$=0.567) had positively significant influence on company evaluation. As a result of analyzing the mediating effects, the direct effects(corporate competence association $\beta$=0.166; corporate social responsibility association $\beta$=0.123) of the corporate association in family restaurants upon customer's corporate evaluation were indicated to be smaller than the total effects(corporate competence association $\beta$=0.430; corporate social responsibility association $\beta$=0.161). Accordingly, the partial mediating effect was surveyed to exist that has influence upon company evaluation through service evaluation without explaining 100% directly in evaluation on corporate association.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.190-205
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• 2010

The purpose of this study is to understand the effect of physical environment of family restaurant upon customers' emotions, satisfaction and revisit intent. Based on total 438 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model using 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 to the data, $x^2$ 592.898(p<0.001), df=239, CMIN/DF 2.481, RMR 0.103, GFI 0.900, NFI 0.952, CFI 0.970, RMSEA 0.058. SEM resulted that the physical environment showed a significant effect on customers' positive emotions($\beta$=0.388, p<0.001) and negative emotions($\beta$=-0.148, p<0.001). Also, customers' positive emotion($\beta$=0.828, p<0.001) bad a positive significant effect on customer satisfaction, and customer satisfaction($\beta$=0.771, p<0.001) bad a positive significant effect on revisit intent. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.120-140
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• 2012

The purpose of this study is to understand interrelationships among the congruence of brand personality of family restaurants with the self image of customers, brand identification, and loyalty. The results showed a positive relationship between congruence of brand personality of family restaurants with the self image of customers and brand identification. However, the congruence of brand personality of family restaurants with the self image of customers does not have a direct effect on brand loyalty, and congruence of self image with a pertinent brand is perceived through brand identification. In addition, it was found that the brand identification of family restaurants has a positive effect on brand loyalty. Limitations and future research directions are also discussed.

• Proceedings of the KAIS Fall Conference
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• 2011.12a
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• pp.144-147
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• 2011

본 논문은 패밀리 레스토랑의 웹 사이트를 방문하는 사람들이 웹 사이트에서 느끼는 '즐거움, 정보활용성, 거래편리성, 잠재적 이익, 상호작용'에 구전효과가 어떤 영향을 미치는지, 그리고 '고객태도'와 '추천'에는 어떤 영향을 미치는지 파악하였다. 연구결과는 다음과 같다, 첫째, 즐거움, 정보활용성, 잠재적이익, 상호작용은 태도에 직접적인 영향을 미치고, 태도는 추천에 직접적인 영향을 미치는 것을 확인하였다. 그리고, 즐거움, 정보활용성, 잠재적 이익, 상호작용은 추천에 간접적인 영향을 미쳤다. 둘째, 거래 편리성은 태도와 추천에 유의한 영향을 주지 못했다. 거래 편리성은 직접 패밀리 레스토랑을 이용한 후에 느끼는 부분의 성격이 크다. 웹 사이트에서 제공하는 할인쿠폰이나, 다양한 이벤트 활용이 쉬운지를 판단하는 항목인 거래 편리성은 편리함이 태도 형성과 추천에 큰 요인은 아님을 보여준다. 마지막으로, 태도가 추천에 영향을 줄 때, 구전효과의 영향은 크지 않음을 보았다. 태도는 고객이 직접 웹 사이트를 충분히 활용하면서 패밀리 레스토랑의 서비스를 실제로 경험하며 직접 느끼는 것을 포함하기 때문에, 구전효과의 영향은 적은 것으로 보인다.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.339-348
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• 2015

The purpose of this study is to suggest positioning strategy according to franchising family restaurant brands. Discriminant Analysis was utilized to suggest methodological framework that seeks to find their relative positions in the family restaurant brands. As a result, the results show that five factors (employee service, physical environment, marketing, accessibility, and food quality) were extracted from Exploratory Factor Analysis that contains twenty three questions related to service quality of family restaurant. Second, Discriminant Analysis revealed that three factors out of five including employee service, physical environment, and accessibility showed the highest discriminant power. Based on the three factors, positioning maps were made and the location of four brands were identified. Third, service quality, satisfaction, and willingness had a significant influence on revisit intention.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.331-334
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• 2004

외식산업은 국민경제의 발전에 따른 가처분 소득 증가, 여가시간의 증대, 맞벌이 세대의 증가, 핵가족화 등의 성장원인으로 국민의 의식형태의 변화에 따라 수많은 외국 브랜드의 레스토랑이 국내에 진출하여 경쟁이 심화되어 있다. 외국계 레스토랑의 국내 진출은 의식 서비스 품질의 중요성을 인식시켜주는 계기가 되었으며, 고객만족은 그 어떤 무엇보다도 중요한 기업활동의 목적으로 여기는 계기가 되었다. 이러한 점을 감안하여 본 연구는 패밀리 레스토랑을 이용하는 고객들의 만족영향요인으로서 서비스 품질을 선행요인으로 하여 고객만족과 사후에 전개되는 행동과의 관계를 구조적으로 측정하였다. 그리고, 가장 취약한 점을 찾은 후 그 점을 가장 잘 보완할 수 있고, 고객과의 관계를 더욱 친밀히 할 수 있는 새로운 서비스의 타당성을 측정해 보았다. 새로운 서비스로써 지금까지 각 테이블당의 호스트 개념을 고객관리를 함께 하도록 호스트들에게 더 많은 권한을 이양해 주어, 개개인의 호스트라는 느낌을 가져서 타 패밀리 레스토랑보다 특별한 고객으로 대한다는 것을 느낄 수 있게 한다면 통계적으로 살펴봤던 반응성과 공감성 요인의 취약함을 오히려 강점으로 만들 수 있다는 결론이 도출되었다.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.861-863
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• 2011

본 연구는 기술수용모델(TAM)을 토대로 하여 패밀리 레스토랑 웹사이트에 대한 고객의 사용의도를 파악하고자 하였다. 이를 위하여 패밀리 레스토랑 이용 시 홈페이지를 사전에 활용했던 경험이 있는 고객들을 대상으로 연구를 수행하였다. 이를 위하여 즐거움과 효율성, 실용성과 거래편리성이 용이성과 유용성에 미치는 영향을 살펴보았으며 이들이 사용자의 태도와 사용의도에 미치는 영향을 분석하였다. 연구분석 결과, 효율성은 용이성에 매우 유의한 영향을 미쳤으나, 즐거움은 유의한 영향을 미치지 않는 것으로 나타났다. 또한 실용성과 거래편리성은 모두 유용성에 유의한 수준에서 긍정적인 영향을 미치고 있음이 드러났다. 용이성은 유용성에 매우 유의한 영향을 미쳤으며, 태도에 대하여 유용성은 긍정적 영향을, 용이성은 부정적으로 유의한 영향을 미치는 것으로 나타났다. 태도는 사용의도에 매우 유의한 영향을 미치는 것으로 밝혀졌다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.38-49
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• 2010

This study investigates quality improvement of pork-rib that is sold as a popular menu item in a family restaurant. It attempts to search the relation between pork-rib sauce and pork-rib through the sensory evaluation, physicochemistry properties and physical properties of pork-rib sauce. As a result, sensory preference of pork-rib and its sauce in TGIF restaurants was highest. The color of the pork-rib sauce was darker, and high salinity and low sweetness were preferred. As for viscosity, concentrations which are not thick were preferred. Also, sauce offered with pork-rib was closely related to pork-rib, so pork-rib menu in a family restaurant would be much preferred if the kinds of sauce become diversified.