• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.34-45
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• 2012

In these days, restaurants are not simply used as a physical space but used as a cultural space in which people can enjoy and experience different cultures and traditional images. Moreover, from the restaurants design elements which help to form the atmosphere of the restaurants which serve food of specific country, we can see the history and traditions of that country. The additional value of the traditional decorative components which are the main factors forming the atmosphere of the restaurant will be different according to the various expressions used in the restaurant space. For this article, 12 restaurants, Norangjugory korean restaurant, Yongsusan korean restaurant, Best well-bing food restaurant, Awoolim, Mugunhwa, Ondal in Korea, and Songhelou, South Beauty, Xuxian restaurant & lounge, Beijing dadong roast duck restaurant, The horizon chinese restaurant, Dynasty jade garden in China, were selected for the field study. This study focused on a comparative analysis of the traditional decorative elements, especially, the application rate of the traditional decorative elements. The analyzed elements are nature, religious beliefs, history and culture for the intangible elements and facade, courtyard, trademark, ground, wall, ceiling, door, window, furniture and adornment for the tangible elements. After that, we analyzed the rates of the use of traditional decorative elements and modern decorative elements. Through the survey result and ratio analysis, we concluded as below. In Korean restaurant, traditionality is expressed in furnitures while, in Chinese restaurant, traditionality is expressed in decorative pattern. When it comes to the intangible elements among the traditional decorative components of the Korean and Chinese restaurants, Chinese and Korean restaurants have similarities in emphasizing the natural elements. Korean restaurants focus much on the environmentally friendly parts, while Chinese restaurants focus much on the fantastic natural atmospheres like those shown and expressed in the poems. As for religion characteristics, Chinese restaurants emphasize "geomancy" more than Korean restaurant. When it comes to the visible elements among the traditional decorative components of the Korean and Chinese restaurants, in Korean restaurants, the interior part has more traditionality than exterior part, while in Chinese restaurants, the exterior part has more traditionality than the interior part.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.4
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• pp.1-19
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• 2017

Purpose - The current study attempts to enhance competitiveness by improving Chinese restaurant chefs' work environment and analyzes its effect on work environment and burnout. Also, this study analyzes to see if there is moderation role of enthusiasm between work environment and burnout. Based on analyzation, the present study aims to suggest more effective measure of human resource management by reducing burnout and turnover through providing chefs with more stable and consistent work environment and through their enthusiasm. Research design, data, methodology - Surveys were distributed to chefs working in Chinese restaurant in Seoul and Kyunggi region. Total of 500 surveys were distributed between September 1, 2017 and September 20, 2017 (about 20 days), and 417 surveys were returned to be used in the analysis. Results - As a result of testing effect of chefs' work environment on burnout (1) welfare environment, personal environment, and institution environment had significant effect on loss of accomplishment. (2) welfare, personal, and institution environment had significant effect on deindividuation. (3) welfare environment and institution had significant effect on emotional deprivation while personal environment did not. Second, as a result of analysis on moderation role of obsessive enthusiasm between Chinese restaurant chefs' work environment and burnout (1) as a result of interaction between work environment and loss of accomplishment, personal environment had significant effect while welfare environment and institution environment did not. (2) As a result of interaction between work environment and deindividuation, welfare, personal, and institution environment did not have significant effect. (3) As a result of interaction between work environment and emotional deprivation, institution environment had significant effect while personal environment and welfare environment did not. Conclusions - There is manpower shortage due to poor work environment of Chinese restaurant. Studies that are not limited to work environment are needed to more efficiently utilize human resources.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.5
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• pp.487-496
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• 2022

This study attempts to discover a differentiated service strategy for the hotpot restaurant industry from the perspective of Chinese Generation Z customers, as well as to further explore the inner needs of Chinese Generation Z to make practical implications for discovering the method of gaining their satisfaction and loyalty. This paper employs questionnaires to collect analytical data and through a case study to produce company strategies. Smith's Marketing Ethics Sequential System Model (SMESSM) is introduced in this paper for the decision of whether the case study company Haidilao Hot Pot should make a new strategy on service based on Generation Z's consuming behavior. The findings of this study demonstrate that hotpot restaurant must differentiate their services for Generation Z from older generation customers to gain a sustainable development of the hotpot business. Proper differentiated service will not only improve Generation Z's dining experience but also reduce costs. This paper is the first to discuss differentiated service strategy in the hotpot restaurant business from the perspective of Generation Z customers. And a Chinese experience of SMESSM for practical use is introduced in this paper, which enriches the relevant implications for future research on business strategy.

• The Journal of Economics, Marketing and Management
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• v.9 no.5
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• pp.27-37
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• 2021

Purpose: By foreshadowing the historical background and cultural influence of Korean food and economic development in China, this paper demonstrates Chinese market entry strategies taken by TheBorn with its company history and CEO's background. Research design, data and methodology: The eclectic paradigm was utilized to analyze ownership, localization, and internalization advantages for TheBorn's first entry into the Chinese market. The research answers how TheBorn could expand its business in the early 2000s while most were skeptical about the globalization of Korean food. Results: First, possessing various restaurant franchises, food patents, and developments, and media use enabled to achieve a strong ownership advantage. Second, the Chinese market is conveniently located in South Korea. Thus, TheBorn could exercise direct management to its overseas restaurant to maintain the food quality and service. Lastly, establishing a sauce manufacturing plant and its branch company accelerated further expansions to other Chinese cities. Conclusions: Based on those success factors, TheBorn extended its business into different cities in China and emerged as a franchisor giant in the Korean restaurant franchise industry.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.157-179
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• 2001

Today the number or Chinese tourist visiting Korea is expected by 60% more than the number of them in the last year trunks to Chinese government's new policy on opening international trip. Overriding the striking perception of the new Chinese tourism market, the pre-research on this matter is not remarkable so far. It is expected that the theoretical base on the subject should be concrete. the purpose of the article is to provide the out-and-out information including the chinese market, the change of circumstance in China. Futhermore the study is proposed to offer valuable factor evaluating Chinese tourist to choose Korean restaurant and the relational consideration of the menu between estimation and satisfaction at the restaurant during their stay in Korea. In order to achieve the purpose of this paper, it is gore ahead of the literature review including the previous research on the menu of Hotel & Restaurant The major field research is to build a frame of the paper and present the model to release my humble theory. The 1imitation of the study was to make much of the literature basis due to insufficient previous research on the issue, The study would be framed into 6parts 1ike introduction, literature review, analysis of present coalition in China, major study including exploitative research, suggestion and dissuasions & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between chinese tourist's evaluation and satisfaction in the Hotel and Restaurant. According to the finding, chinese tourist tend to prefer the group ranging resonable-price and Japanese dishes to other group. They also interested the certain recipe including fish and vegetable. The evaluation menu is directly related to the satisfaction of Chinese tourist and we need a substantial managerial insight on it when the menu is already designed.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.241-242
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• 2005

Due to the change in modern lifestyle and social pattern, food service industry has steadily grown recently. Especially, in terms of familiarity, chinese restaurant can be most popular type of dining alternative to Korean. The project was aiming to establish a new branch of the existing restaurant which has a main location in Kangnam area and has been famous for it's food quality, kind services and good interior design. This restaurant is located in Seohyoun-Dong, Bundang-Gu, Kyoungki-Do and this area is very crowded by both residential apartments and commercial offices. Considering the complexity in regional characteristics, this restaurant has basically targeted frequent dining-out family groups. In addition, the floor design was flexibly developed to be able to accomodate large office dining customers. The overall design was intended to keep very elegant and simple atmosphere, developed to express eco-friendly image by adopting the 'Water' component in the floor plan.

• Korean Institute of Interior Design Journal
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• v.21 no.4
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• pp.163-171
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• 2012

The objective of this study was to analyze the characteristics of traditionality expressions at modernized Chinese restaurant in Hong Kong. As a case study, the study examined 12 modernized Chinese restaurants in Hong Kong. The gathered data were categorized and examined according to the ways of traditionality expressions, which included reproduction, transformation, and reinterpretation of traditional components. Each of the components was measured for the amount of traditional or modernity expression on a five-point scale. The five-point scoring system put an emphasis on heritage; 1 point was given to principal modernity(modernity: 90-100% + tradition: 0-10%), 2 points were given to principal modernity + auxiliary tradition(modernity: 70-90% + tradition: 10-30%), 3 points were given to the same ratio between tradition and modernity(modernity: 40-60% + tradition: 40-60%), 4 points were given to principal tradition + auxiliary modernity(modernity: 10-30% + tradition: 70-90%), and 5 points were given to principal tradition(modernity: 0-10% + tradition: 90-100%). The analysis performed according to those criteria and methodologies led to the following findings and conclusions: Traditional components were most reproduced in the ornaments placed all over the restaurant and applied to the chirography of the restaurant logos, walls, and windows/doors in a big number. The methodology of transforming tradition was evenly applied to each of the spatial components. With the most transformations occurring to the lattices, there were many different ways to transform tradition including the partition, chirography, pattern, red lantern, furniture and ornament, and traditional materials that were turned into modern ones. Few examples of reinterpreting tradition were observed in the restaurant titles, inside floors, and ceilings, but plenty of examples were found in the walls, windows/doors, lighting, and furniture in a range of ways. Most of them reinterpreted the traditional forms and added altered patterns to them to remind customers of tradition. In short, all of the three ways of expressing tradition were actively applied to each component in an array of ways.

• Microbiology and Biotechnology Letters
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• v.25 no.6
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• pp.623-629
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• 1997

The studies of isolation and physiological characteristics of mesophilic or thermophilic bacteria from thermophilic oxic process (TOP) treating Chinese restaurant wastes were conducted. Chinese restaurant wastes were consist of moisture; 75.8%, solids; 24.2% and ash; 0.49%. The volatile solid was about 99% of total dry solids. In wastes used in this experiment, there was content of crude protein; 4.47%, crude lipid; 3.56%, free sugar, 0.4% , crude starch; 10.34% and crude fiber 3.14%, respectively. And then it has about 4,970 kcal/kg-dry solid of Chinese restaurant wastes. From TOP treating the chinese restaurant wastes, 37 strains of mesophilic or thermophilic bacteria were primarily isolated using medium used for the isolation and among them 6 strains of thermophilic and 7 strains of mesophilic bacteria were selected by testing the activities of amylase, cellulase, protease and lipase. TB-1, TB-9 as thermophilic bacteria and MB-15-1, 15-2, MB23 as mesophilic bacteria having strong enzyme activity were selected among isolated strains. All selected strains reduced nitrate to nitrite and they utilized glucose, manose, manitol, and maltose as carbon source. From these MB15-2 was identified as Bacillus cereus, TB1, Bacillus licheniformis and TB9; Bacillus schlegelii.