• Culinary science and hospitality research
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• v.10 no.3
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.488-504
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• 2014

The purpose of this study was to identify whether environmental evidence and experiences respectively could affect brand attitude in Korean restaurant. Also, this study investigated a moderating effect of brand reputation in the causal relationship between environmental evidence and brand attitude and, between experiences and brand attitude. Questionnaires were given to a sample of customers who visited branches of H or B Korean restaurant brand which ranked within 20th in sales volume among Korean restaurant brands. A total of 353 questionnaires were analyzed with hierarchical regression analysis using SPSS/PC+. There were four major empirical research findings. Firstly, among components of environmental evidence, space, aesthetics, cleanliness and pleasance affected brand attitude. Secondly, all components of experiences, act, relate, think and feel affected brand attitude. Thirdly, brand reputation had a moderating role in the causal relationship between aesthetics dimension and brand attitude, but space, cleanliness, convenience and pleasance dimensions did not have a moderating role of brand reputation to the relationship of brand attitude. Fourth, brand reputation had a moderating role in the causal relationship between act and brand attitude, but relate, think and feel didn't have a moderating role of brand reputation to the relationship of brand attitude. Based on these findings, marketers of Korean restaurants were recommended to strengthen environmental evidence and experiences. Also, they are advised to strengthen brand reputation with use of marketing.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.183-197
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• 2017

The purpose of this study is to examine the effects of servicescapes of the Korean restaurants on perceived value and customer satisfaction. Collected data were analyzed by frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis and covariance structure analysis using SPSS 22.0 and AMOS 22.0 programs. The results of this study are as follows: First, among factors of servicescape, space, aesthetics, cleanliness, convenience and comfort had a significant influence on perceived value. Second, among factors of servicescape, aesthetics, cleanliness and comfort had a significant influence on customer satisfaction. Third, perceived value had a significant influence on customer satisfaction. Finally, the conclusion section suggested strategic implications to induce perceived value and customer satisfaction based on the findings.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.320-334
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• 2018

The purpose of this study is to examine the effect of take-out food selection attributes of Korean restaurant on trust and customer satisfaction and to analyse the mediating effects of trust. Collected data were statistically analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and covariance structure analysis using SPSS 22.0 and AMOS 22.0. The results of this study are as follows: First, selection attributes consists of safety, convenience, quality of food and economics. Among selection attributes, safety, convenience, quality of food and economics had a significant influence on trust. Second, among selection attributes, safety, convenience, quality of food and economics had a significant influence on customer satisfaction. Third, trust had a significant influence on customer satisfaction. Fourth, trust had a mediating effect between selection attributes and customer satisfaction. The conclusion section suggested strategic implications to induce selection attributes, trust and customer satisfaction based on the findings.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.79-91
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• 2010

The purpose of this study is to investigate selection attributes of Korea and China restaurants in China. By a convenience sampling method, total 479(245 China restaurants and 234 Korea restaurants) useable data were selected. Multiple statistical methods(factor analysis, reliability analysis, T-test, multiple regression) were used to analyze the data. The results are as follows: First, restaurant satisfaction is affected by selection restaurant attribute factors. Second, restaurant satisfaction bas a significant impact on customer loyalty. Third, Korea and China restaurants have differences in customer satisfaction. Fourth, Korea and China restaurants have differences in customer loyalty.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.26-41
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• 2013

The purpose of this study is to examine differences in the level of customer satisfaction(product satisfaction, service satisfaction) and customer loyalty depending on a Korean restaurant executive's human resources management and the effect of customer satisfaction on customer loyalty. It also investigates whether there are any associations between customer loyalty and financial performance and between the executive's human resources management and financial performance. The research was conducted during lunch and dinner in restaurants in Daegu and Gyeongbuk region which have over 12,000 won of food prices from January 2, 2012 January 17. 336 copies from customers and 15 copies of executives were used for final analysis. The results of the study are as follows. When Korean restaurant executive staff performed high levels of training for new employees and reasonable compensations, customers got a significantly high product and service satisfaction. Also, when they had a high level of human resources management in recruit, training for new employees and performance review, customers got a significantly high loyalty. Moreover, product satisfaction and service satisfaction had significant effects on customer loyalty, and there was a significant association between customer loyalty and financial performance. There was also a significant association between an executive's human resources management and financial performance.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• The Journal of the Korea Contents Association
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• v.16 no.3
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• pp.171-183
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• 2016

It is often reported that foreign tourists visiting Korea are not satisfied with dining in a Korean restaurant, and the reason is assumed that most of the Korean restaurants are targeting Koreans and operating in a traditional way; thus, this study suggests the need of a new type of Korean restaurant such as quick service restaurant, where foreign tourists could have Korean food in a more familiar way. It is attempted to examine foreign tourists' visit intention toward Korean quick service restaurant (QSR) applying the model of goal-oriented behavior (MGB). The survey was conducted with foreign tourists and total 275 data was gathered. Structural equation modeling was used for analysis. Among MGB variables, attitude, subjective norm, perceived behavioral control had significant effect on desire, while postive and negative anticipated emotions did not had significant effect. Also, involvement showed a significant moderating effect as positive anticipated emotion had much stronger effect on desire in a high involvement group.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.197-197
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• 2003

• Proceedings of the Korea Society of Design Studies Conference
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• 1999.05a
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• pp.84-85
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• 1999

실내디자인에서 우리의 것을 다시 찾으려는 노력은 최근 20년간 점점 늘어나 여러 방향에서 다양하게 이루어져 왔다. 그러나, 그러한 노력들에도 불구하고 여전히 현실적으로는 전통성을 찾자는 주장 하에 형태만의 고증이나 답습에 한정되거나, 일관성 없이 디자인되어 온 것이 사실이다. (중략)