• Culinary science and hospitality research
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• v.23 no.3
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• 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.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.244-256
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• 2008

This study is intended to be used as basic data to understand the role of a food coordinator who creates an environment for eating and to develop menus by studying the expectations of female customers about the food coordinator's role. The reported concepts of the role of a food coordinator were divided into six factors-food(Eigen value 3,181), seat, cutlery, atmosphere, convenience, and sanitation. According to an analysis of the expected factors concerning the role of a food coordinator in terms of the amount paid, when women visited any restaurant once, the factors of "food" and "atmosphere" showed a significant difference(p<0.05) while the other factors did not. According to an analysis of the recognition of a food coordinator in terms of the number of visits, the questions concerning recognition of the job of "food coordination," the necessity of the role and the expectations of the role showed a significant difference (p<0.05). The question on willingness to pay, in relation to the role of a food coordinator, showed a negative response about the direct payment of guests regardless of the number of restaurant visits.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.99-114
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• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.72-82
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• 2015

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.256-268
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• 2007

This research examines how various dimensions of physical environments influence employees' emotional responses in restaurants, and how these emotional responses, in turn, influence employees' group cohesiveness. The result of empirical research indicates that restaurant physical environments have a significant effect on employees' emotional responses, and that these psychological experiences serve as critical mediators in the physical environment-group cohesiveness relationship in restaurants. However, the effects of physical environ-ments of restaurants on employees' psychological responses varied with the dimensions of physical environ-ments. First, the effect of spatial layout and functionality on pleasure and dominance was significant, not on arousal. Second, ambient factors influence on all dimensions of emotional responses, including the arousal level. In turn, all dimensions of emotional responses have significant effects on employees' group cohesive-ness. Therefore, the result suggests that restaurants should manage(or, improve) their physical environment conditions for inducing employees' positive emotional responses.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.84-94
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• 2017

The purpose of this study is to empirically test a proposed relationship among perceived restaurant quality, type of restaurant, satisfaction, and return patronage intentions with a focus on solo diners. More specifically, the objectives of this study are to assess the effects of three perceived qualities (i.e., food, service, and physical environment) and types of restaurants on solo diner (1) satisfaction and (2) return patronage intentions. The findings show that the greatest weight was put on food quality in increasing both solo diner satisfaction and return patronage intentions. Service quality was the second important contributor in satisfying solo diners, followed by physical environment quality. In addition, the findings indicated that solo diner satisfaction was affected by different types of restaurants.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.134-149
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• 2005

First, generally the more business employ the financial and non financial outcome analysis for evaluation process, the higher the success rate of new product development becomes in the domestic restaurant market. Second, the study shows that the financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Third, it is indicated that although detailed plans have a large impact on the outcome of new product development, communication between departments within a company is not a considerably important factor for deciding success of the new product. Fourth, 'market environment' has significant influence on deciding adoption level of financial and non financial outcome analysis, organizational resources and culture.