• Bulletin of Food Technology
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• v.25 no.1
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• pp.28-43
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• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.447-455
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• 2013

This paper is to investigate how selection variables and service quality influence on customer satisfaction and loyalty on Korean restaurants. They are chinese living in Korea that compose a little over 50% among foreigners. The findings and marketing guideline are showed up; First, 3 factors among choice attributions had highly significant on customer satisfaction and loyalty. They are 'service', 'food', and 'location' factors. They should reinforce food's taste & quality and also, service staff's elaborate service, and traffic's accessbility. Second, 'sympathy', 'tangibles', and 'response' factors among service quality were strongly influenced on customer satisfaction and loyalty. Therefore, they should provide various menu which is based on seasons & events, food's decoration, and immediate service. Third, customer satisfaction and loyalty are influenced each other. It should strengthen through consistent quality management and service.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.87-99
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• 2013

This research was intended to investigate the influence of relationship quality by servicescape of Korean restaurants on loyalty targeting Busan city area. For this, a research model was designed and hypotheses were drawn through literature investigation. 300 copies of the questionnaire for a survey were distributed from 6th to 24th of May, 2013, and then 288 copies were adopted for the empirical analysis. As for data processing, the data were analyzed by using SPSS win version 18.0 statistics package program and were verified through frequency analysis, reliability analysis, factor analysis, and regression analysis. The result of this empirical study was summarized as follows. First, as a result of verifying the influence of servicescape factors on relationship quality, cleanliness, comfortableness, and accessibility among the servicescape factors had significant effects on commitment among the quality factors. Second, the result from verifying how the servicescape factors affected trust showed that attractiveness, comfortableness, and accessibility had significant effects on trust. Third, commitment and trust among the relationship quality factors were found to have significant effects on loyalty.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.3
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• pp.169-176
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• 2016

Our Korean cuisine, due to growing interests in Korean culture along with outstanding performance of K-pop stars, is attracting worldly attention. As the worldly food pursuit tendency is changing from"fast food" to "slow food", preference for our Korean cuisine, which is well-known for its healthiness, is growing. However, our Korean cuisine, in terms of the world citizen's preference, as receiving evaluation for being lacking behind of Sushi of Japan, Dimsum of China, pizza and pasta of Italy, rice noodle of Vietnam, even to Indonesian and Middle-East foods, has not been achieving drastic advancements despite the cosmopolitan's attention. The previous studies were suggesting that, failure of a localization strategy that changes our traditional taste and aroma adaptive to foreigners' preference, is a cause for this. This study, through case studies of Korean food businesses in the US which have achieved a success through localization strategy, attempts to propose the following global entrepreneurial strategy of Koran food at the US dining out market. As a global entrepreneurial strategy for success, we propose, first a sales strategy not for Koreans but for local people as main customers, second a customization strategy which is not our traditional way but that meets local standard, and finally a committed entrepreneurship.

• Information Systems Review
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• v.25 no.1
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• pp.145-164
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• 2023

The proliferation of online reviews on dining experiences has significantly affected consumers' choices of restaurants, especially overseas. Food quality, service, ambiance, and price have been identified as specific attributes for the choice of a restaurant in prior studies. In addition to these four representative attributes, cultural factors, which may also significantly impact the choice of a restaurant for tourists, in particular, have not received much attention in previous studies. This study employs the text mining technique to analyze over 10,000 online reviews of 76 Korean restaurants posted by Chinese tourists on dianping.com to explore the influence of cultural factors on the consumer's choice of restaurants in the overseas travel context. The findings reveal that "Hallyu (Korean Wave)" influences Chinese tourists' dining experiences in Korea and their satisfaction. Moreover, Korean food-related words, such as cold noodle, bibimbap, rice cake, pig trotters, and kimchi stew, appeared across all the review topics. Our findings contribute to the existing tourism and hospitality literature by identifying the critical role of cultural factors on consumers', especially tourists', satisfaction with the choice of a restaurant using text mining. The findings also provide practical guidance to restaurant owners in Korea to attract more Chinese tourists.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.475-483
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• 2014

Purpose: The purpose of this study was to measure accessibility and to examine distribution of restaurants in the local community. Methods: The target area of this study was two urban areas and a rural area in a city. We collected location information on all restaurants in target areas and classified all restaurants according to Korean food restaurants and Non-Korean food restaurants. We measured restaurant density per 100 m from the residences of the study population and calculated the distance of the nearest restaurant from the residences of the subjects using the Geographic Information System (GIS) analysis method. We compared the accessibility and distribution of restaurants in urban areas with that of the rural area, and compared the accessibility and distribution of Korean restaurants with that of Non-Korean restaurants. Results: Restaurants in urban areas were more dense than those in the rural area, and, in urban areas, restaurants were intensively distributed around the subjects' residence. Also, there were more Non-Korean food restaurants than Korean food restaurants in urban areas, and it was opposite in the rural area. Conclusion: It is important that we understood the current state of the restaurant environment in the local community using GIS analysis for the first time in the field of food environment. Further research is necessary on the association of restaurant environments and the dietary life of the population.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.140-150
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• 2014

The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.1-21
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• 2006

The purpose of this paper was to revise menu management in Korean restaurants of first class hotels in Cheju. This study was conducted to examine and analyze menu mixes using menu engineering and surveys of customer willingness to pay for price adjusting. The results were as follows. Those restaurants in this study need menu re-engineering and price adjustment for sales enhancement. And this paper suggested some recommendations. They have to develop new menu focusing on customer value based menu management. Furthermore, customer behavior analysis must be applied to menu engineering and new menu development.