• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.584-593
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• 2005

본 연구는 패밀리 레스토랑 맥락에서 패밀리 레스토랑 내 환경에 대한 젊은 남녀의 지각 차이를 검증하고자 하였다. 성별 주제에 대한 연구는 소비자 행동 연구에서 기본적인 조절 변수로 널리 사용되고 있으며, 패밀리 레스토랑 업게 에서도 점포환경의 마케팅 믹스 전략으로서 가장 일반적으로 사용되고 있다. 자료는 세 개의 패밀리 레스토랑을 방문한 382명의 고객들로부터 수집하였으며, SPSS LISREL 통계프로그램을 사용하였고 가설검증을 위하여 신뢰도분석과 확인요인분석을 실시하였다. 그 결과는 다음과 같다. 첫째, 남성이 여성보다 식음료 요인에 대하여 더욱 민감한 것으로 나타났다. 둘째, 이벤트 요인들은 여성보다는 남성이 레스토랑 내 환경을 판단하는데 유용한 기초를 제공하였다. 셋째, 디자인 요인들이 여성보다 남성에서 성별차이를 설명하는데 중요한 역할을 하였다. 요약하면, 본 연구의 결과는 레스토랑 내 환경믹스 전략들은 성별에 따라서 달라져야 한다는 것을 보여주고 있다. 최근 젊은 남성들의 기호는 전통적 패러다임에서 변화하고 있으며, 심미적으로 스타일적이며, 감성적 지향적 문화를 추구한다. 따라서 이러한 결과들은 식음료산업 트랜드에 중요한 방안을 제공해준다. 연구의 마지막 부분에, 이론적 기여도, 관리적 시사점, 연구의 한계점, 그리고 향후 연구방향이 제시되었다.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.208-220
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• 2010

This study investigates the influence of the attractive dining space on customers' restaurant evaluation, using an experiment research method. It also examines whether the perceived risks in purchasing and the affect intensity moderate the effect of the attractive dining space on the restaurant evaluation. Service quality and purchasing intention are set up as a dependant variable in oilier to figure out the effect of the dining space. The summary of the research result is as follows. First, an attractive dining space induces more positive evaluation of service quality and increases purchasing intention. Second, an attractive dining space has more significant influence on the service quality and the purchasing intention of customers in the purchasing situation of high level of perceived risk than in the purchasing situation of low level of perceived risk. Third, it is shown that personal variable such as affect intensity moderates the effect of an attractive dining space on the service quality perception and the purchasing intention.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.116-128
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• 2015

This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide the basic materials of marketing strategies for continued customer visit to the hotel restaurants. The implications of the study are summarized as follows: First, if restaurant space is designed in consideration of gustatory, visual, auditory, tactile, and olfactory aspects, it becomes a reason for customers to re-purchase and spread good words of mouth. Second, restaurant food space should be designed to make customers pleasant and exciting. Third, the design of food restaurant design that induces customer emotional responses elevates customer re-purchase and intention to deliver words of mouth.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.29-41
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• 2009

This study analyzed the differences of tableware and garnish decoration in color and material by conducting a content analysis of 1,357 pictures from food-styling magazines and a survey of 84 restaurants in Seoul. The data used for the study were collected from Cookand and Best Home Magazine and the survey results of the restaurants. Results of the study were as follows: First, both food coordinators and upscale restaurants preferred porcelain while low-priced restaurants tended to use plastic as materials. Second, the preferred color of tableware was white as it is believed to represent the image of neatness and purity. Therefore, food coordinators prepared food in magazines for food-styling and upscale restaurants using white porcelain tableware, and low-priced restaurants also did using white plastic tableware. Finally, the preferred color of garnish decoration was green. Most professional food coordinators tended to use red and green colors to emphasize the combination of complement colors, and some expensive restaurants used five garnish decoration colors.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.27-44
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• 2002

• Culinary science and hospitality research
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• v.22 no.5
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• pp.200-213
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• 2016

This study is to compare the differences in food quality between traditional Korean restaurants and Western-style restaurants, and then to identify the shortcomings as traditional Korean food prefered than western food. The object of this study is not only to provide the basic data of the domestic food service industry to enable the traditional food ingredients but also increase the sales produced in the farm and fishing economy. Western-style and traditional Korean restaurant food quality were subjected to an IPA analysis to understand the importance and satisfaction with each of them. The IPA analysis of Western-style restaurants and traditional Korean restaurants showed that using regional specialties ingredients, healthy food, and the number of dishes in a set menu were commonly included in the first quadrant. Menu planners of Korean restaurants in should consider the need to develop traditional food using regional ingredients prepared by a reputable chef from the region, and develop delicious healthy food using local specialties without artificial flavors. In addition, considering the demographic characteristics, the ideal food should target visitors in their 40s who with 300~400,000 to spend with friends or colleagues.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.25-36
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• 2001

• Culinary science and hospitality research
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• v.19 no.5
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• pp.36-48
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• 2013

The purpose of this study is to figure out how the recognition for Jeonju hanok village would influence the traditional cultural images and the level of satisfaction with traditional Korean cuisine restaurants. A survey for this study was done from June $1^{st}$ to June $16^{th}$, 2013 to those who had visited traditional Korean restaurants in the Korea traditional village, except Jeonju citizens. The result are as follows. First, there are three factors settled as the recognition factors for the Korea traditional village, which are food factors, Korean traditional beauty factors, and historicity factors. Also, there are two image factors settled, which are traditional image factors and cultural image factors. These factors are verified for the hypothesis. Second, for "The recognition for the Korea traditional village would influence the cultural image" from hypothesis 2, it is accepted as the food factors are found to have the greatest influence. Third, as a result of the hypothesis 3, "The recognition for traditional cultural image would influence the level of satisfaction with traditional Korean cuisine restaurants," it is accepted as the Korean traditional beauty factor has the greatest influence. For the future studies, various studies for restaurant satisfaction levels for each type of restaurant should be conducted and many efforts for maintaining good images for better satisfaction with traditional Korean restaurants are highly required.

• Proceedings of the Korean DIstribution Association Conference
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• 2005.11a
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• pp.129-138
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• 2005

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.1-17
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• 2004

This study analyzed the priority of decision-making attributes considered as the customers select the family restaurant with Analytic Hierarchy Process, which is the method for quantitative analysis. The result of analysis revealed that the food factor in the first stage of evaluation attributes was the most important and in the second stage, an atmosphere factor of place, an affiliated card factor of promotion, a taste factor of food and a kind attitude factor of employee were important respectively.