• Culinary science and hospitality research
• /
• v.11 no.1
• /
• pp.70-86
• /
• 2005

This study is a research on eating-out customer's behavior of inquiring information through the supporting research on the searching information behavior of the customers who visit family restaurants. The result was deduced that the types of eating-out customer's behavior of searching information were different to age, sex, education, incomes, etc., based on demographic analysis. In addition, this study investigated the satisfaction with information and the information types of eating-out customers with verification.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.82-95
• /
• 2018

The purpose of this study is to investigate the relationship between experiential value, customer loyalty and eating out tendency of dessert $caf{\acute{e}}$ in college students. This survey was conducted for college students who have used dessert $caf{\acute{e}}$ mainly in college areas where dessert cafes are concentrated in Seoul. The survey was conducted on August 17, 2017 to 28 August. A total of 250 copies of the questionnaires were distributed and 208 copies of valid data were used for the analysis. The results of the analysis are as follows. First, emotional experience value and service experience value were found to affect customer loyalty, and cognitive experience value did not affect customer loyalty. Second, the economic and health seeking type showed a positive(+) moderating effect between emotional experience value and customer loyalty, and negative(-) moderating effect between cognitive experiential value and customer loyalty. Next, atmosphere seeking type showed a moderating effect between service experience value and customer loyalty, and the eating out seeking type showed a moderating effect between emotional experience value and customer loyalty. Finally, convenience seeking type showed positive(+) moderating effect between cognitive experiential value and customer loyalty, and negative(-) moderating effect between service experience value and customer loyalty. Based on the results of this study, the dessert cafe operator can grasp the experience value of college students in order to secure college students who are using dessert cafe as loyal customers. In particular, the relationship between experience value and customer loyalty, it is expected to provide useful data for constructing a specific positioning strategy according to each segment market.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.5
• /
• pp.507-515
• /
• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.867-876
• /
• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.240-253
• /
• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.5
• /
• pp.538-547
• /
• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.175-197
• /
• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.2
• /
• pp.171-184
• /
• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.3
• /
• pp.342-352
• /
• 2020

This study examines the effects of customer citizenship behavior and customer badness behavior on service employees' emotional dissonance and job burnout. To achieve this, a survey was empirically carried out to 338 foodservice employees. The overall findings were as follows. First, the customer citizenship behavior had a significant effect on the emotional dissonance of service employees. Second, the customer citizenship behavior had no significant effect on job burnout. Third, the customer badness behavior had a significant effect on the emotional dissonance. Fourth, the customer bad behavior had a significant effect on the job burnout. Fifth, the emotional dissonance had a significant effect on job burnout of service employees. These results confirmed the importance of customer citizenship behavior and customer badness behavior in the foodservice industry. This suggests that the customer badness behavior has a significant effect on the emotional dissonance and job burnout, leading to the deterioration of quality in the foodservice industry that pursues the unconditional suppression of service employees' emotion or customer-centered operating strategies. Therefore, strategic systemization is required in terms of promoting civil behavior on behalf of customers through positive interaction and induce contribution behavior through loyal service.

• Culinary science and hospitality research
• /
• v.16 no.2
• /
• pp.96-109
• /
• 2010

As a life cycle changed and people who eat out rapidly increased, the imbalance of nutrition through eating out has been suggested as a risk factor for chronic diseases. This has cast light on health-oriented menu for restaurant customers, raising it as a new social issue in the food service and health industry. In light of this situation, this thesis focuses on the relationship among health-oriented menu for restaurant customers, herbal foods and its influence on customer satisfaction to provide useful information on LOHAS and herbal foods. Also, it investigates their vegetable diet, including eating herbal food, and Buddhist temple foods which are in close relationship with health. The results are as follows. First, health orientation had a significant impact on LOHAS. Second, health-oriented menu proved to give significantly positive influence on customer satisfaction by introducing herbal foods. Third, LOHAS gave a significant impact on herbal foods, and by herbal foods, it gave positive influence on customer satisfaction. Finally, the hypothesis which said herbal food has a significant impact on customer satisfaction also had significant influence.