• 한국조리학회지
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• 제23권1호
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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.

• 한국조리학회지
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• 제6권2호
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• pp.79-95
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• 2000

In the modern industrial society, the management of human resources is regarded as an area as much important as the management itself. The development of human capacity is required to accomplish upgrading human resources quality. The objective of this study aims to seek the way to solve the problem of the job satisfaction of diner out company employee. The collecting data is analyzed by sass which is one of the computer. programs. This empirical research result shows some facts as follows : First, Significant differences between male and female in regard to job satisfaction were found. Second, No significant differences between unmarried and married in regard to job satisfaction were found. Third, Significant differences were found in the accomplishment and communication factor of job satisfaction according to the age, Fourth, Significant differences were found in the hard work environment and accomplishment factor of job satisfaction according to the education Fifth, Significant differences were found in the hard work environment factor of job satisfaction according to the major. Sixth, Significant differences were found in the wages, accomplishment , communication factor of job satisfaction according to the position. Seventh, Significant differences were found in the accomplishment and affinity factor of job satisfaction according to the period of the job. Eighth, Significant differences were found in the duty trait factor of jobs satisfaction according to the level of the pay. Ninth, Significant differences were found in the duty trait factor of job satisfaction according to the kind of the job. Tenth, Significant differences were found in job satisfaction according to the kind of diner out company.

• 한국식생활문화학회지
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• 제32권4호
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• 한국콘텐츠학회논문지
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• 제17권3호
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• pp.53-60
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• 2017

철학자 레비나스는 주체의 해체와 탈중심화 경향이 지배적인 현대 철학에서 자아 중심적 사고를 반성하고 어떤 다른 것으로도 환원할 수 없는 타자에 대한 책임을 보여주는 '타자철학'을 구축했다. 타자의 얼굴은 주체에게 계시적으로 다가오며 그러한 타자를 환대하는 것을 통해 주체는 존재의 독립성을 경험한다. 영화 <카모메 식당>의 사치에는 나그네의 얼굴로 그녀의 공간에 찾아온 이들을 환대한다. 그녀는 그들에게 음식과 거주지를 제공하고 요소들의 위협으로부터 보호한다. 타자는 무한성을 가진 존재로 세상의 모든 것들과 연결되어 있다. 그러므로 카모메 식당의 사치에는 정직하게 정면을 향한 얼굴로 자신의 내면을 다 드러내면서 도움을 호소하는 타자에 대해 타자성을 인정하면서 그들에 대한 도덕적 임무를 수행한다. 카모메 식당은 주체와 타자간의 상호인정을 통해 만들어진 평화의 공동체가 된다.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2009년도 추계학술대회
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• pp.232-235
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• 2009

본 연구에서는 실시간으로 변화하는 사용자의 감성을 평가하여 각성 또는 이완으로 분류된 시선 정보 이미지를 저장하는 시스템을 구현하고자 한다. 사용자의 감성을 분류하기 위한 요소는 Larson과 Diner 가 정의한 2 차원 감성모델에서 각성, 이완 요소를 사용한다. 감성 상태를 분류하기 위하여 자율 신경계 중 착용과 휴대가 간편한 PPG 센서를 사용하며, PPG 를 분석하기 위한 변수로는 진폭의 양과 초당 Peak 의 빈도수를 사용한다. 머리에 고정할 수 있는 캠을 사용하여 사용자가 바라보는 시선 정보를 획득하고, 클라이언트 컴퓨터는 획득된 시선 정보를 UDP 통신을 사용해 서버 컴퓨터로 전송하는 시스템이다. 320(pixel)*240(pixel)*32(bit)인 영상 데이터를 1/30 로 압축하여 전송하며, 각성과 이완으로 분류되는 시점의 영상을 블록화하여 JPEG 이미지로 저장한다. 본 시스템은 실시간으로 변화되는 사용자의 감성 상태를 파악하여 이미지를 전송하고 서버 컴퓨터에 저장함으로써 당시 사용자가 느꼈던 감성들에 대해 피드백을 주고자 하는데 의의가 있다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.692-697
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• 2011

Restaurant managers seeking to maximize revenue should look carefully at how long their tables are occupied and how much the average diner spends. This study examined the effect of the customer's party size on restaurant revenue. The dining periods were divided into 2 types (lunch vs. dinner/weekdays vs. weekends), which were combined to show the average spending per minute (SPM), to determine if the dining periods have measurable effects on the dining duration and average bill. The results show that the dining duration for dinner was much longer than that for lunch and there was no significant difference in dining duration between weekdays and weekends. On the other hand, customers in larger parties at lunch time had a higher SPM than those in smaller parties. A larger customer party size was associated with a longer dining duration for dinner and on weekdays. During all operating periods (lunch, dinner, weekdays, weekends), the party size had a significantly positive effect on the mean spending per minute. For restaurant managers, these findings suggest opportunities to increase revenue and adopt revenue management strategies.

• 한국식생활문화학회지
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• 제28권2호
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• pp.135-144
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• 2013

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

• 식품보건융합연구
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• 제7권5호
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• pp.33-40
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• 2021

In recent years, the trend of Korean cuisine has been more popular and quickly become the favorite flavor of Vietnamese youth. Restaurants serving Korean food are growing strongly in Danang market and are known by many classes of society. To better understand the taste and preferences of Danang people about Korean food, this study determined the behavior and assessment of diners who have used food and beverage services at Korean restaurants in Danang city. In addition, the study also identifies diners' desire to change the tastes of Korean dishes. The results show that Korean restaurants are attractive to young diners, from 18 - 25 years olds with income of $220 - $440, who appreciate Korean foods (especially grilled dishes) and most people intend to return to Korean restaurants in the next consumption. The study used a combination of qualitative and quantitative methods. Qualitative methods are used through analysis, evaluation and synthesis of previous studies to formulate survey contents, conduct surveys and propose solutions based on the collected results. Quantitative method applied SPSS 25.0 for descriptive statistics analysis. These findings will help Korean restaurant managers to identify target customers, improve the restaurant's dishes to increase sales and develop Korean dishes in Danang.

• The Journal of Asian Finance, Economics and Business
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• 제9권7호
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• pp.173-183
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• 2022

With over 15,000 Thai restaurants worldwide and 5,342 in the USA alone, Thai cuisine has been repeatedly internationally acclaimed for its taste, flavors, smell, and nutritional values. The Thai Ministry of Commerce has also established a global objective to find and award the best Thai food restaurants using Thai Select Premium (TSP), Thai Select Unique (TSU), and Thai Select brand labels. Therefore, using systematic random sampling, 620 diners were selected from certified Thai Select restaurants (TSR) in either Los Angeles, New York, Miami, or Chicago to ask for their opinions concerning factors important to each restaurant's service loyalty (SL). The four constructs, 18 observed variables, and six hypotheses were analyzed using LISREL 9.1. Results revealed a significant positive effect (88% R²) on the causal factor interrelationships on TSRs' SL. Additionally, the three factors affecting SL the most were service tangibility, taste perceptions, and brand image, with total effect values of 0.94, 0.43, and 0.31, respectively. Finally, when each US diner was asked why they chose to eat Thai food, respondents overwhelmingly indicated that taste (49.50%) and healthiness (32.90%) were most important. The study also adds to the literature by highlighting the importance of Thai cuisine contributing to healthier lifestyles.

• 한국식생활문화학회지
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• 제22권3호
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.