• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.414-426
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• 2014

The purpose of this study is to examine the effects of business startup attributes on the overconfidence of business startup and entrepreneur's attitude in foodservice industry. To achieve this, a survey was carried out to 300 entrepreneurs in the foodservice industry through October 1 to October 30, 2012. The results were as follows. First, entrepreneur's characteristics, funds for business startup, locations and products had a statistically significant positive effect on the overconfidence of business startup(p<.05). Second, funds for business startup, locations and products had a statistically significant positive effect on entrepreneurs' attitude(p<.01). Third, the overconfidence of business startup had a statistically significant positive effect on entrepreneurs' attitude(p<.001). The findings stated above mean that knowledge or experience related to specialized management mind as entrepreneur's characteristic factors are just as important, and customers' use and choice of restaurants are also connected to stable management when the floating population of them are located to a suitable place in combination with product characteristics in enough financing and preparation based on this, showing entrepreneur's positive attitude through stable management along with confidence.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.153-165
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• 2009

Entrepreneurship is vital in the foodservice industry more than any other industry as a force to overcome the obstacles in the management environment due to the relatively small scale of the business. The existing literature shows that entrepreneurship not only leads toward innovative management, but also enhances corporate performance. This paper undertakes an analysis of the relations between entrepreneurs' needs for achievement and entrepreneurship, and the way in which entrepreneurship influences corporate performance. For this study, 250 restaurant owners in Busan were surveyed from December 10 to 20, 2008, and 232 copies of the questionnaire were analyzed. SPSS 12.0 package program and Amos 5.0 were used for statistical analysis. The result of the analysis suggests that entrepreneurs' desire to achieve goals could influence the entrepreneurship variable. Moreover, entrepreneurship enhances corporate performance. In sum, the three-dimensional scale of entrepreneurship which includes innovativeness, constructive risk taking, and proactiveness strengthens corporate performance. Future research should investigate the processes by which entrepreneurship enhances performance and other potential moderator variables.

• Bulletin of Food Technology
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• v.16 no.1
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• pp.44-54
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• 2003

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.233-248
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• 2019

The purpose of this study is to examine the effect of success factors of foodservice business start-up on management performance and entrepreneurial satisfaction and to analyse the mediating effect of management performance on the relationship between success factors of foodservice business start-up and entrepreneurial satisfaction. Collected data were statistically analyzed using SPSS 22.0. The results of this study are as follows: First, success factors of foodservice business start-up consists of location, service, facilities, and food. Among success factors, location, service, facilities, and food had a significant influence on management performance and entrepreneurial satisfaction. Second, management performance had a significant influence on entrepreneurial satisfaction. Third, management performance had a mediating effect between success factors of foodservice business start-up and entrepreneurial satisfaction. The conclusion section suggested strategic implications to induce success factors, management performance and entrepreneurial satisfaction based on the findings.

• Food Industry
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• s.97
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• pp.12-32
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• 1988

• Food Industry
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• s.82
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• pp.17-21
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• 1985

• Korean Business Review
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• v.19 no.1
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• pp.223-240
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• 2006

The purpose of this study is to review the current state of the transformational leadership and LMX approach to the study of leadership. Leadership research has witnessed a shift from traditional transactional models to a new genre of theories of transformational and charismatic leadership and LMX. Transformational leadership theories offer the promise of extraordinary individual and organizational outcomes. Leaders motivate followers to perform beyond expected levels by activating higher order needs, fostering a climate of trust, and inducing them to transcend their self-interest for the organization's sake. Numerous investigations point of the robustness of the effects of such leadership on individual and organizational outcomes such as job satisfaction, organizational commitment, and performance. LMX theory suggests that leaders do not use the same style in dealing with all subordinates, but rather develop a different type of relationship or exchange with each subordinate. These relationships range from those that are based strictly on employment contracts to those that are characterized by mutual trust, respect, liking, and reciprocal influence. LMX has been positively related to job satisfaction, productivity, and career progress of managers and negatively related to turnover and employee grievances. In conclusions, effective leaders link achievement of organizational goals to follower fulfillment of self-development goals, with the former advancing the latter.

• Monthly Duck's Village
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• s.208
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• pp.12-17
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• 2020

지구를 지키는 미국 슈퍼 히어로 영화 '어벤져스'가 있다면 대한민국 오리산업을 지키기 위해 '오벤져스'가 뭉쳤다. 지난 9월 14일 서울 서초동에 위치한 제2축산회관에서 한국오리협회와 오리자조금관리위원회 주최로 '착한소비증진 공동마케팅 상호협약식'이 열렸다. 오리고기 중량단위 판매정착 캠페인과 병행한 이번 행사는 오리고기 외식산업 판매확대와 외식업 프랜차이즈와의 동반성장을 견인하는 계기가 될 것으로 기대를 모으고 있다. 오리산업을 위해 뭉친 김만섭 오리협회장과 최문길 미트더석셰스 대표, 이재훈 셰프를 비롯해 소비자대표로 참석한 김연화 소비자공익네트워크 회장까지 한 자리에 모인 것. 이날 행사를 중심으로 오리중량단위 판매 등 오리고기 소비확대를 위한 미래 방향을 가늠해 본다.

• 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 Journal of Bigdata
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• v.2 no.2
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• pp.57-66
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• 2017

Companies has been investing enormous resources in promotion as the market keeps changing rapidly. Therefore, there are growing needs to measure the impact of a promotion on revenue growth. To investigate the effect of promotion in franchise food service industry, this study empirically analyzed text data from Twitter, one of the dominant social network services. Our findings show that a gap between promotions, promotion duration, and season have a significant influence on a volume of twitter buzz, which represents a promotion effect in our study. Next, we tried to analyze the reason why those factors were related to the promotion effect. Finally, we suggested promotion strategies related to each influential factor depending on types of business in food service industry.