• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.688-696
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• 2021

This study compared the current status, opening costs, and service of skin beauty franchises in Korea and the U.S. with the aim of providing data for skin beauty franchises. The main items in both countries include facial and body care, with 54 mean value in Korea, which is smaller than 361 mean value in the U.S. The U.S. franchise fee is about 1.5 times higher than that in Korea, and franchisees pay royalties of 20-60(ten thousand KRW) per month in Korea and 5-6 percent of annual sales in the U.S., as well as submit a net worth requirement and cash requirement. There are many spa services in the U.S. which creates differences in cost from Korea. and for the education, the cost was set in Korea while the time in the U.S. Every franchise offered facial and body care services. In addition, most Korean franchises run bridal care services, while in the U.S., waxing, men's treatment, hot stone, and spa services are offered. These differences are the result of differences in climate and race between the two countries, as well as differences in perception regarding the socio-cultural atmosphere, skin beauty, and openness.

• Proceedings of the Korea Information Processing Society Conference
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• 2014.11a
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• pp.676-678
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• 2014

본 논문에서는 개별 독립 점포의 가맹점화를 위한 소프트웨어를 설계한다. 다양한 서비스 산업 분야 중에서 커피 전문점을 예로 들어, 독립 점포가 기업 형 프랜차이즈 업체에 대항할 경쟁력을 지닐 수 있도록 하는 비즈니스 모델을 제안하고, 이런 모델이 필요로 하는 프로그램의 요구사항을 도출하고 이를 구현할 데이터베이스의 논리적 설계를 제안한다.

• KOREAN POULTRY JOURNAL
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• v.44 no.5
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• pp.112-115
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• 2012

본회에서 시행하고 있는'국산닭고기인증제'는 소비자의 선택의 권리를 총족시키고 소비자와 판매자, 생산자를 보호하기 위한 제도로 정부, 학계, 소비자단체, 생산자 등 전문위원들로 구성되어 있으며, 본 위원회가 제공하는 인증마크는 높은 공정성과 신뢰성을 확보하고 있다. 현재 국내에는 14개 업체가 국산닭고기인증을 획득하였다. 본고는 국산닭고기인증을 획득한 업체중 (주)GN푸드(대표 홍경호)를 찾아 국산닭고기인증제의 의미와 치킨프랜차이즈 업계의 흐름 및 발전방안을 들어보았다.

• 베이커리
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• no.7 s.336
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• pp.56-58
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• 1996

(주)우리밀이 베이커리 사업에 본격 착수햇다. 이는 기존 베이커리 시장에 새로운 바람을 일으킬 것으로 전망된다. '안전하고 맛있는 빵을 즐기면서 건강을 지킨다'라는 슬로건을 내걸고 기존의 프랜차이즈 업체와 동일한 중앙공급 시스템을 도입, 가맹사업을 위한 추진 드라이브에 박차를 가하고 있다.

• 베이커리
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• no.12 s.413
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• pp.145-149
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• 2002

(주)유니온무역상사는 지난 10월 28일을 시작, 각 프랜차이즈 업체를 대상으로 퓨라토스사의 케이크 및 각종 프리믹스 제품을 이용한 세미나를 개최했다. 이번 세미나는 퓨라토스사의 케이크 전문 데몬스트레이터인 버나드 힐러트(Bernard Hilleart)씨가 실연 강사로 나섰다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.10
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• pp.444-455
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• 2018

This empirical study examined the relationships among emotional labor, social support, and organizational commitment of franchise food service industry employees, and analyzed the mediating effects of social support from the fellow and director on the relationship between emotional labor and organizational commitment. A total of 268 employees in the franchise food service industry, such as fast food, chicken, and coffee in Seoul, were analyzed by frequency analysis, reliability analysis, correlation analysis, confirmatory factor analysis, and structural equation model analysis using the SPSS Program. The results of verifying the research hypotheses could be summarized as follows. First, the surface emotional labor of franchise food service industry employees had negative effects on the organizational commitment. Deep emotional labor had significant positive effects on the organizational commitment, and fellow and director support had significant positive effects on the organizational commitment. Second, the social support from the fellow and director had partially mediating effects on the relationship between emotional labor and organizational commitment. This suggests that emotional labor and social support play essential roles in enhancing the organizational commitment of franchise food service industry employees.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.6
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• pp.1991-1996
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• 2010

The Korean restaurant franchise business is continuing to grow along with economic growth. Moreover, there are some Korean restaurant franchise enterprises that have managed to enter overseas markets as well, and which are unfolding a strategy for success by leveraging marketing activities that consider the tastes of the respective localities and their consumers' characteristics. This research conducted a comparative analysis of 'Nolbu'and 'Mister Pizza' both considered successful franchises, to identify the CSF(Critical Success factors) of the Korean restaurant franchise business. The results of the research demonstrate the critical success factors, including: efforts such as effective marketing; effort to return part their profits to the community; structured and scientific restaurant management; an effective logistics and distribution system and differentiation against other brands.

• The Korean Journal of Franchise Management
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• v.15 no.1
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• pp.11-27
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• 2024

Purpose: This study empirically examines the bandwagon effects on the adoption of Kiosks for the restaurants' owners. Utilizing Davis (1989)'s Technology Acceptance Model as a framework, this study contributes to the literature by adding a bandwagon effect variable. Bandwagon effect has been studied extensively on the consumer marketing domain in terms of end-user behavior, but not on the business owners' willingness to invest on the new technology. Research design, data, and methodology: Davis (1989)' Technology Acceptance Model with added a bandwagon effect variable was set as a theoretical model. Data was collected via survey instrument from restaurants' owners who purchased or are considering a Kiosk. Structural Equation Modeling was used to empirically test the proposed model. Results: Results show that bandwagon effect is indirectly affecting to the adoption of Kiosks via perceived usefulness, trustworthiness, and interests. The bandwagon effects are NOT directly affecting the adoption of Kiosks. Conclusion: The findings suggest that buyers of Kiosks as storeowners (not end users) consider buying them after storeowners check perceived interests and trustworthiness from others. Thus, there could be a practical implication that it is important to illustrate perceived interests for the business to the storeowners when marketing new technology.

• KOREAN POULTRY JOURNAL
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• v.40 no.8
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• pp.108-111
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• 2008

금년에는 AI로 인해 양계산물에 대한 국민들의 불안 심리가 높아지면서 소비가 절반 이상까지 떨어졌지만, 업계 전체가 적극적으로 소비촉진 활동을 벌이면서 빠른 회복세를 보였다. 농협목우촌은 대형유통매장에 생닭과 오리를 수당 500원씩 할인판매를 실시했고, 치킨프랜차이즈 업체인 또래오래는 10년 전 가격으로 판매하고자 2천원 할인, 우수고객에게는 1천원을 추가로 할인하는 특별 행사를 실시하면서 AI로 인해 급감한 가금류 소비촉진에 발 벗고 나서기도 했다. 이번 호에는 충북 음성에 위치한 농협목우촌 계육가공공장 임동석 장장을 찾아 계육산업의 현황과 사업추진 방안에 대해 들어보았다.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.219-230
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• 2009

The purpose of this research was to investigate the success factors of the foodservice franchise business. This study examined relevant literatures, set up some hypotheses to solve main questionable consideration and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to ttotal 120 franchisers who have operated franchise business around Seoul. The result from the multiple regression model shows that the success of the franchise business is influenced by the operating system, the brand system, the educational system, and the franchisees' activities. As mentioned in the literature review and empirical analysis, it is found that the above mentioned four systems are equally affected by franchisers' success factors. The limits of this study include the fact that it has selected and researched around Seoul and four factors. Future research should be done from the perspective of such factors as culture, economy, region, menu, service and so on.