• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.581-587
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• 2009

This study was conducted to establish basic data to improve the service quality of the Korean food service industry by evaluating the experience that Chinese tourists have at Korean restaurants. To accomplish this, we analyzed the common dining out style of Chinese tourists and how their expectations were influenced by the Korean culture and movies and dramas. We then compared the customer satisfaction of Chinese tourists before and after visiting Korean restaurants. The results of this study suggest that before and after visiting Korean restaurants. The results of this study suggest that advertising of the Korean culture and movies and dramas to Chinese who dine out on a regular basis should be accelerated. In addition, the Korean food industry must develop distinct marketing strategies and improve the food menu and service to satisfy Chinese tourists who visit Korea often.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.36-46
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• 2010

The purpose of this study was to investigate the effects of servicescapes in Korean restaurants on customers' experiential value, pleasure feeling and customer satisfaction. Based on a total of 550 samples obtained from empirical research, this study reviewed the reliability and fitness of research model using the Amos program. The relationships hypothesized in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, $\chi^2=406.097$ (df 130), p<.001, GFI .915, AGFI .889, RMR .042, NFI .955, CFI .969, RMSEA .062. SEM results showed that the servicescape showed a positive significant effect on customers' experiential value ($\beta=.808$, t=15.171, p<.001), and customers' experiential value had a positive significant effect on pleasure feeling ($\beta=.756$, t=10.616, p<.001). Also, customer's experiential value ($\beta=.391$, t=8.579, p<.001) and pleasure feeling ($\beta=.573$, t=13.091, p<.001) had a positive significant effects on customer satisfaction. Analysis of mediating roles showed that, the effect of servicescapes in Korean restaurants on customers' pleasure feeling was perfectly mediated by the customers' experiential value. Limitations of this study and future research directions are also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.879-885
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• 2008

This study was conducted to analyze 15 traditional Korean gruels for nutrient density using the Index of Nutrient Quality (INQ). The calorie of the gruels ranged from 148.8 (Daechujuk) to 294.1 kcal (Jatjuk) per serving size. The calorie in 'Jatjuk' was the highest, covering 33.3% of Dietary Reference Intakes for Koreans (KDRI) per meal. The carbohydrate content was between 23.0 g (Dakjuk) and 52.1 g (Patjuk) per serving size. The average content of carbohydrate in gruels was $34.7{\pm}9.1\;g per serving size which covers 24.4% of KDRI per meal. Among the 15 gruels, Patjuk contained the highest carbohydrate content (52.1 g per serving size, 36.7% of KDRI per meal). The highest nutrient density (INQ) of carbohydrate in gruels was Dachujuk (INQ 1.4). The protein content of the gruels was between 2.3 (Huinjuk) and 22.3 g (Dakjuk) per serving size. The average content of protein in gruels was 25.6% of KDRI per meal. Dakjuk contained the highest protein content ($8.2{\pm}4.9\;g$ per serving size) and followed by Dakjuk (INQ 2.5), Guljuk (INQ 1.5) and Kongjuk (INQ 1.3) in nutrient density (INQ) of protein. The fat content of the gruels were between 0.3 (Daechujuk) and 17.8 g (Jatjuk) per serving size. The average content of fat in gruels was $17.8{\pm}0.12\;g$ per serving size which showed 21.1% of KDRI per meal. Among the gruels, Jatjuk contained the highest fat ($17.8{\pm}0.12\;g$ per serving size, 77.4% of KDRI per meal). In order of the high nutrient density (INQ) of protein, Jatjuk (INQ 2.4) was followed by Heugimjajuk (INQ 1.5) and Kongjuk (INQ 1.5).

• Journal of Ginseng Research
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• v.9 no.2
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• pp.221-231
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• 1985

The effect of ginseng saponin on the activities of isocitrate lyase, palate synthase, succinate dehydrogenase, malate dehydrogenase and lipase have been investigated at the early phase of germinating soy-bean sprout and found that all the above enzymes were stimulated when the bean was rinsed for 24 hours with 10-4% saponin solution. The length of the saponin treated group was not longer than that of control group but the weight of the former was heavier (15%) than the latter. Total sugar content of test group was always much higher than that of control. From the above results, it was concluded that ginseng saponin might stimulate several enzymes of Soybean sprout during germination resulting in rapid growth of the Soybean sprout.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.3_4 s.141
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• pp.462-469
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• 2005

This study was inquiry into wearing condition and satisfaction of Saenghwal Hanbok uniform for Korean restaurant's employees. For this Purpose to be fulfilled survey was carried out to the managers and employees who are working in Korean traditional restaurants located in Seoul, and the reality of wearing Saenghwal Hanbok uniforms and the employees's satisfaction were considered. It taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. The analysis was executed involving Simple Analysis, Correlation Analysis, Independent Samples T-test, Paired Comparison, ANOVA, and Duncun Test using SPSS. The report shows that buyers get two pieces style of skirt ($74\%$) and they are buying from Hanbok shops ($58\%$), or from uniform shops ($21\%$). It is almost impossible to see that employees' opinion is reflected in the uniform design since the decisions are made by either Senior manager or General Manager. Based on the result of this survey, followings should be taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. Firstly, a design should reflect a sphere and a radiuses of action throughout a grasp of the type of restaurant, such as the type of sitting and whether there are stairs or not, and the type of service in charge, and so on. Secondly, considerations on the fabrics in terms of sweat absorption, tactility, weight and so on should be prioritized emphasizing a functional aspect. Thirdly, a sleeve should be narrower and shorter, and the skirt should be less wide and not crease easily. Lastly, a Geogori should be knot-button on with care in order not to be opened and a skirt should be zipped up.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.641-648
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• 2011

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: ${\chi}^2$ 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.322-337
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• 2009

This study focused on the relationships of the effects of DINESERV quality upon customer satisfaction, revisit intention and word-of-mouth intention. In addition, it examined the potential mediation effects of customer satisfaction between DINESERV quality and revisit intention and between DINESERV quality and word-of-mouth intention. To meet the above goals, customers who visited 27 Korean restaurants in Jeonju city were surveyed. Total 428 valid copies of questionnaire were then obtained and used for the data analysis using SPSS and AMOS 16.0 for 2-stage analysis. As a result, it was found that some potential factors of DINESERV, such as service encounter, atmosphere and food quality had significant effects on customer satisfaction, but there was no significant effect in the relationship between DINESERV quality and revisit intention; convenience, a potential factor of DINESERV, had a significant effect on word-of-mouth intention; customer satisfaction had a significant effect on revisit intention and word-of-mouth intention; service encounter, atmosphere and food quality had indirect effects on revisit intention and word-of-mouth intention by way of mediation effects of customer satisfaction.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.148-175
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• 2003

As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.121-136
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• 2012

The purpose of this study is to examine the structural relationships among restaurant service quality, customer value, customer satisfaction, and loyalty. Also, in the structural relationships, it intends to examine the mediating influence of customer value. In order to achieve the purpose of this study, consumers in their 20s and 30s who had the experience visiting to Korean style restaurants, fast food restaurants, pizza restaurants, and family restaurants in Daegu were surveyed through quota sampling. The survey was conducted for a month from May 20 to June 20, 2011, and total 459 copies of questionnaire were used for final analysis using IBM SPSS 19.0 and IBM AMOS 19.0. Analysis result showed that the restaurant service quality such as encounter service and food quality had a significant effect on customer value, customer satisfaction, and customer value on customer satisfaction and loyalty. In addition, it was found that the mediating role of customer value was significant in the influence of service encounter and food quality on customer satisfaction and loyalty.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.545-556
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• 2009

The purposes of this study were to understand the influence of perceived service quality in Korean food restaurants on customer satisfaction and behavioral intention and to empirically analyze whether trust plays a mediating role between both the relations of the perceived service quality and customer satisfaction and the perceived service quality and behavioral intention. Based on total 303 samples obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, $X^2{_{(df131)}}$ = 536.566, p<.01, RMR .126, GFI .841, NFI .896, CFI .919, RMSEA .101. The SEM results showed that the perceived service quality(${\beta}$= .823, t = 9.392, p<.001) had a significant positive effect on trust had a significant positive effect on trust, and trust had a significant positive effect on customer satisfaction(${\beta}$ = .730, t = 14.202, p<.001) and behavioral intention(${\beta}$ = .239, t = 3.362, p<.001). Also, customer satisfaction had a significant positive effect on behavioral intention(${\beta}$ = .509, t = 6.978, p<.001). In addition, the effect of the perceived service quality in Korean food restaurants upon behavioral intention was found to be partially mediated by the trust.