• 한국조리학회지
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• 제23권3호
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• pp.111-122
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• 2017

The purpose of this study was to examine the market segments of Chinese dining-out customers based on their lifestyle. This study focused on the selection and consumption behavior of dining-out customers. The subjects of this study were 20 years old or older diners in Luoyang, China, and the data were collected for 11 days from April 5, 2016. 400 questionnaires were distributed, and 390 copies were collected. After excluding 9 inadequate questionnaires, 381 responses were used for data analysis by using IBM SPSS 23.0, and Data analysis included frequency analysis, cluster analysis, one-way ANOVA, and cross tabulation. The results of empirical analysis showed that there was a significant difference in selection attributes, consumption behavior and demographic characteristics in terms of lifestyle market segments.

• 한국식생활문화학회지
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• 제26권4호
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• 한국식생활문화학회지
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• 제20권6호
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• pp.638-643
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.

• 한국조리학회지
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• 제18권4호
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• pp.133-147
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• 2012

본 연구는 한국외식업중앙회 부산광역시지회에서 선정한 모범음식점 중 고급 한정식 레스토랑을 이용한 고객을 대상으로 외식소비경험에 의한 감정반응이 재 구매의사에 어떤 영향을 미치는지 분석하고자 빈도분석, 신뢰도분석, 요인분석, 회귀분석을 통하여 실증분석 하였다. 연구결과 외식소비경험이 감정반응 중 환기에 미치는 영향을 검증한 결과 상징성, 다양성 요인은 유의한 영향을 미치는 것으로 나타났으며, 유희성 요인은 유의하지 않은 것으로 나타났다. 외식소비경험이 감정반응 중 지배에 미치는 영향을 검증한 결과 상징성, 유희성, 다양성 요인이 지배에 유의한 영향을 미치는 것으로 나타났다. 감정반응이 재 구매의도에 미치는 영향을 검증한 결과 환기와 지배 요인은 재 구매의도에 유의한 영향을 미치는 것으로 나타났다. 외식소비경험이 재 구매의도에 미치는 영향을 검증한 결과 다양성, 유희성요인은 유의한 영향을 미치는 것으로 나타났으며 상징성 요인은 유의하지 않는 것으로 나타났다.

• 한국식생활문화학회지
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• 제26권3호
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• pp.271-278
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• 2011

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

• 유통과학연구
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• 제20권3호
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• pp.45-52
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• 2022

Purpose: This study investigated the impact of staff verbal and non-verbal communication on consumer satisfaction and revisit intention. The study sought to identify differences in demographic and eating out characteristics on perceived verbal and non-verbal communication. Research design and methodology: This study used a survey method to collect data. The questionnaire asked about previous experience with verbal and non-verbal communication with staff at a counter service restaurant. The study measured degrees of perceived verbal and non-verbal communication. In addition, the effect of verbal and non-verbal communication on satisfaction and revisit intention was measured. The principal results: Results of ANOVA showed significant differences in monthly income on verbal communication and monthly income and budget for dining out on verbal and non-verbal communication. Both verbal and non-verbal communication affected satisfaction and revisit intention significantly with slightly more power of verbal communication than non-verbal communication. Major conclusions: Results of this study suggest that consumers are affected by both verbal and non-verbal communication. Staff communication is critical to increasing consumer satisfaction and revisit intention; hence, training staff in effective communication is necessary.

• 한국조리학회지
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• 제16권3호
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• pp.188-204
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• 2010

본 연구에서는 국내 외식업체의 와인구매담당자, 즉 소믈리에, 매니저 등을 대상으로 고객장기 지향성에 긍정적으로 영향을 미치는 관계마케팅 요인을 파악함과 동시에 장기지향성이 형성되는 과정에서 관계의 질인 신뢰와 몰입의 역할을 규명함으로써 내수 경기침체와 치열한 경쟁으로 인해 어려움을 겪고 있는 와인공급업체의 영업활성화를 위한 마케팅 전략 수립에 도움을 주고자 함이다. 설문조사는 2010년 1월 15일부터 2월 13일까지 30일간 실시하였으며, 서울 시내 파인다이닝 레스토랑, 캐주얼 다이닝 레스토랑, 와인바 등의 와인구매담당자를 대상으로 하였다. 자료의 처리는 SPSS 15.0과 AMOS 7.0 통계패키지를 사용하여 빈도분석, 신뢰도 분석, 확인요인분석, 경로분석을 사용하였다. 그 결과, 관계마케팅 요인 중에서 커뮤니케이션과 판매자 전문성 요인은 신뢰와 정서적 몰입을 통하여 장기지향성에 긍정적인 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제16권3호
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• pp.51-65
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• 2010

본 연구는 외국인이 한식당을 선택 시에 인지하는 위험 지각이 외국인 고객의 구매 의도에 있어서 어떠한 영향을 미치는지 알아보았다. 결과는 다음과 같다. 첫째, 외국인의 한식에 대한 관심도는 비교적 높은 편이며, 한식당 이용 시 인지하는 위험 지각은 부정적 측면 보다 긍정적 측면이 더 높게 나타나고 있다. 둘째, 외식 동기적인 측면에서는 신체적 위험과 심리적 위험 양자가 유의적인 차이를 보여주고 있다. 셋째, 외식 동기별로 고객 행동 의도에 대한 차이분석을 한 결과, 재방문 의도와 추천 의도에서 외식 동기와 선호하는 한식에 대해 유의한 차이를 보였다. 넷째, 위험 지각 요인들이 고객 행동 의도에 미치는 영향을 분석결과, 경제적 위험과 심리적 위험을 높게 지각할수록 고객 만족은 감소하는 것으로 보인다. 다섯째, 위험 지각 요인과 고객 행동 의도 간의 정준 상관분석을 실시한 결과, 위험 지각 요인과 고객행동 의도는 상관성을 가지는 것으로 나타났다. 특히, 경제적, 기능적 위험 지각 요인과 추천 의도, 재방문 의도는 비교적 높은 상관관계를 가지는 것으로 나타났다. 따라서 본 연구의 결과를 바탕으로 외국인들이 우리나라 한식당을 선택 시에 인지하는 경제적, 기능적, 심리적, 신체적, 사회적, 그리고 시간 손실 위험요소를 최소화하여 한국의 한식당 뿐 만 아니라 외국 현지의 한식당의 선택에 있어서 고객 만족이 이루어져 재방문으로 이어지도록 하는 전략 설정이 필요하다고 하겠다.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국식생활문화학회지
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• 제38권2호
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.