• Korean journal of food and cookery science
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• v.20 no.4
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• pp.371-379
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• 2004

The purpose of this study was to identify factors associated with high satisfaction with foodservices in family restaurant. Accordingly, this study surveyed questionnaire concerning 20 measures of foodservice as well as major subject descriptors. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 3 factors are supported, and cronbach's alpha showed that the internal consistency of 3 factors is supported. It was found that expensive groups, except gender groups and frequency of purchase groups, were differentially associated with high levels of overall satisfaction with foodservices. Multivariate analyses showed that satisfaction with service factor was the best predictor of overall satisfaction, followed by facilities factor. Three factors emerged from the logistic regression analysis as predictors of level of overall satisfaction. Overall, approximately 77% of university students could be correctly classified as being satisfied or unsatisfied. Finally, the results of the study provide some insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.272-280
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• 2010

The purpose of this study was to understand the interrelationships between the customers' perception of verbal and nonverbal communication, customers' trust and satisfaction in the family restaurant. Based on a total of 310 samples that were obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 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, $X^2$=953.126(df=417), p<.001, CMIN/df 2.286, GFI .831, NFI .889, IFI .934, TLI .926, CFI .934. The results showed that employees' verbal communication ($\beta$=.264), paralanguage ($\beta$=.172) and physical appearance ($\beta$=.120) among the nonverbal communications had a significant positive effect on the customers' trust. In addition, the customers' trust ($\beta$=.644) had a significant positive effect on the customer satisfaction. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.123-149
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• 2000

As a result of their web sites about 25 food services, it shows that only 20% of food services are conducting transactions online. As a whole food services in general have mastered the basics of setting up a web site, and it is revealed that some web sites with high average score are using flash s/w, which has a considerable interest in graphic. Family restaurant is the highest in average score and icecream is the lowest. The best individual site is Tonyromas site of Family restaurant sector, the second best site is TGI Friday's of the same Family restaurant sector, the third Pizzahut of pizza sector, and the fourth Lotteria site of Fast food sector. It is suggest that this preliminary study could be advanced by extending the sample size and a program of more extensive statistical analysis by devising. Also it is shows that it is possible for B2B transaction and B2C transaction to be conducted more actively It is suggested that Pizza(60%) and Icecream(40%) of food products which are small in size and easy to be ordered and delivered can be feasible and successful in transactions online. In conclusion, it is very important to keep the contents of web sites up-to-date and attractive to customers, and to establish several ways which can enable customers to interact with food services to induce a dialogue with customers, and it is necessary to introduce new technologies for specific differences of their own sites.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.19-29
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• 2012

The purpose of this study was to understand interrelationships among switching costs, customer satisfaction, and switching intent in a family restaurant. Based on a total of 427 customers obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of five hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=137.881 (df=50); p< .001; CMIN/df 2.758; GFI= .947; AGFI= .919, NFI= .965; IFI= .978; TLI= .970; CFI= .978; RMR= .047; RMSEA= .064. The results showed that switching cost (${\beta}$= .123) in a family restaurant had a positive (+) influence upon customer satisfaction. Further, switching cost had a significantly negative (-) effect on switching intent (${\beta}$= -.414). In addition, there were moderating effects related to customer knowledge and variety seeking orientation in terms of the causal relationships between switching costs, customer satisfaction, and switching intent. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.245-255
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• 2009

As multinational brands have made inroads into domestic food service industry, and its recognition has been high to consumers, This research has tried to examine the general identity of brand, their recognition, and re-purchase behaviors. The purpose of this study is to inquire into how the brand value by brand identity was caused by recent development of food service industry, and how it had an effect on the purchase behaviors of them. In particular, factors of general identity have a significant effect on the revisit and purchase intention, as the image and ads of family restaurant among brand property factors of family restaurant showed an significant effect on the revisit intention. This study was made with priority given to the brand identity as four brand factors such as product brand, organizational brand, community brand and design brand based on the confidence. Results found that the community brand and design brand had a significant difference on purchase intention. Consequently, it has been suggested that the marketing strategies to make the brand identity strong have to be established with various brand enhancement tactics in the food service industry.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.278-286
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• 2009

Restaurants have two strategic levers for revenue management: duration control and demand-based pricing. Reducing dining times, especially during peak periods, can add considerable revenue for restaurants. Managing meal duration, however, can be far more complex than manipulating the price. This paper examines dining duration expectations for restaurants types(Family, Korean, Quick service restaurant), customers characteristics(gender, age, occupation, meal period, visiting frequency, dining occasion, dining companions) using an a adaptation of a price sensitivity measurement tool, naming it 'Time Sensitivity measurement tool' or TSM. The TSM is then used to derive the optimal time points, and the range of acceptable times. The results demonstrate that there is a relatively wide spread of acceptable dining duration times in family restaurant. Furthermore, the optimal time points was shorter than the mean expected dining times, which suggests that many restaurants may be able to shorten dining duration without compromising customer satisfaction. The paper explores whether demographic and dining variables have an impact on time preferences, and finds whether gender, age, meal periods, visiting frequency, and dining companion effects are significant. Specifically, women in their thirties tended to prefer a significantly longer dining times for dinner.

• Journal of Korea Society of Industrial Information Systems
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• v.16 no.5
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• pp.137-149
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• 2011

Today, a web site is used as a strategic method to fulfill a company's objectives. In particular, a web site provides a service for customers to find satisfaction in visiting family restaurants, and it recently has helped to attract the interest of a variety of customers. Currently, companies that manage family restaurants operate their Web sites as strategic tools and use them to perform public relations and marketing of their restaurants. This effort influences management and helps to improve the business and profitability of family restaurants. The research model of this study is an expansion of the Technology Acceptance Model (TAM) and examines whether ease of use and usefulness of family restaurant web sites influence the relationship of intention to use, actual use, and recommendation to use by gender. The results of this research would suggest that web sites are useful in establishing a marketing strategy for companies that operate family restaurants.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• 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.