• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.153-167
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• 2011

This study intends to make an empirical analysis of menu quality and brand image factor that influence customer satisfaction and repurchase intention in family restaurants. For this study, a survey was conducted targeting family restaurant customers in Seoul and Gyeonggi area from October 2nd, 2010 to October 17th, 2010 using a self-administered questionnaire filled out directly by respondents. A total of 264 copies was used for the analysis. The results were summarized as follows. First, menu quality had a significant effect on brand image while menu quality and brand image on customer satisfaction. Also, customer satisfaction had a significant effect on repurchase intention.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.152-165
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• 2007

The purpose of this study is to prove that the appropriate fit between service failure and recovery strategy can efficiently maximize customer satisfaction and behavioral intention, by using the prepared scenario through comprehensive approach concerning how the expectation level of service recovery has influence on perceived fairness, satisfaction and behavioral intention of service recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, $June{\sim}August$ 2004, by setting factorial design of 2(control, severeness)$\times$3(distributive fairness, procedural fairness, mutual relational fairness)$\times$2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio). Research findings are as follows; First, perceived recovery justice has an effect on customer satisfaction and behavioral intention. Second, customer satisfaction and restaurant satisfaction have positive influence on behavioral intention. The results will be helpful for them to develop a further service failure and recovery framework. For service marketing managers, the results will suggest specific guidelines for establishing service recovery strategies.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.215-225
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• 2002

This research is intended to understand the housework performance of husbands that live away from their family and the human resources that may have effects while they do the housework. The research has been done by the interviews with twelve selected males who are married and live away from their family The results are as follows: First, the amount of time that the interviewees spend on the housework is less than thirty minutes a day. As for the clothing life area, they seem to depend on washers, cleaners and their wives for their laundry, except for six interviewees that wash their socks by hands. As for their food life area, they either have quick breakfast or do not have breakfast, and they go to a restaurant more than twice a day. Therefore, they tend to depend on services, and they only make the bed and clean the house. Second, affective components and cognitive components are the factors that make their housework difficult while physical components do not have any great effect. These two components have a great deal of effect on the interviewees'clothing related housework and food related housework.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.328-338
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• 2013

This study aims at exploring the characteristics of interior design of the Cruise line running Korea, Japan and China, and the satisfaction level of the Korean passengers for the interior design. Literature review and the physical traces of the cruise ship interior including 4 types of cabins and public spaces such as main hall, restaurants, outdoor swimming pool, jogging track, theater, meeting room, duty-free shop were performed. Also, the questionnaire to the passengers were used to understand their preferences and satisfaction level for each space. The results show that the passengers are very satisfied with the color and atmosphere of the cabin, while they complain the inconvenience of the bathroom size. Also in the public space, they prefer western classic style and modern style rather than Asian or Korean style. This means that they want the exotic feeling coming out of home. Also they prefer buffet restaurant, duty-free shop, theater, observation platform compared to other public spaces. However, the problem is that there are no place for the Korean family members with young children except for the outdoor pool. The interior and the program should be redesigned for the public spacs such as cinema room, family karaoke and internet-free room for Korean passengers.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.123-150
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• 2004

The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.667-673
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• 2005

The purposes of this study were 1) to analyze the preference of leadership style among ${\lceil}$Transformational leadership$\rfloor$ and ${\lceil}$Service leadership$\rfloor$, 2) to examine the differences of the job satisfaction between the high level of service leadership group and low level of the service leadership group and 3) to testify the hypothesis that the service leadership and its 4 elements (belief, attitude, ability, insight) affect the job satisfaction. The questionnaires were developed to measure the service leadership, the preference of leadership style (transfer-mational leadership and service leadership) and Job satisfaction. The surveys were distributed to 120 managers and employees in the family restaurant in Korea, and 104 questionnaires were responded (response rate: $86.7\%$). The SPSS 12.0 package program was used to conduct the descriptive analysis, correlation analysis, t-test and multiple regression analysis. The result of leadership style preference showed the followers preferred the service leadership $(75.0\%)$ to the transformational leadership $(25.0\%)$. Comparing the job satisfaction of high level of service leadership group and that of low level of service leadership group, the job satisfaction of high level of service leadership group was significantly (p<0.001) higher than that of low level of service leadership group (high level of service leadership group: 4.03, low service leadership group: 3.27, measured on a 5-point likert scale). All three factors of job satisfaction (human factor, service system and company image) in high level of leadership group were significantly (p<0.001) higher than those of lower level of service leadership group. The result of multiple regression analysis presented that the service leadership and it's 4 elements (concept, mind, skill, insight) have significant (p=0.000) effects on the job satisfaction. As a conclusion, we examined theoretical framework of service leadership model and testified the applicability in the field of family restaurants. But the service leadership was the new conceptual theory, so there should be the more empirical studies on managers and employees in the service industry.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.1-9
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• 2017

The number of vegetarian restaurants in Malaysia has been increasing as people are motivated by various reasons to consume vegetarian foods. In addition, university students contribute to the economy, hence it is important for investors or owners of vegetarian restaurants to understand university students' perceptions on vegetarian restaurants based on their own experiences. This research provided an insight of factors influencing university students, such as family members, religion, trend and health. The objective of this research was to identify the perceptions of university students on vegetarian restaurants. This research used a qualitative approach by conducting a focus group interview with university students as a source of data collection. The six respondents were selected based on the criteria of university students in Malaysia who are consuming vegetarian food. Findings enabled investors and owners of vegetarian restaurants to have an in-depth understanding on the factors influencing university students' perceptions on vegetarian restaurants and take necessary action to accommodate them.

• Journal of Korean Society for Quality Management
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• v.31 no.4
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• pp.19-35
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• 2003

With the increase in family income in Korea and the improving quality of life, there is a rapid growth in the restaurant industry. Therefore there is a demand for quality service in this industry. This paper reviews the relationship between service quality and the degree of employee empowerment. The first objective of this research is to test the effects of employee empowerment on service quality, and the second one is to test how tenure affects this relationship. According to statistical analysis, meaning, competency, and autonomy generally have an affirmative impact on many service quality factors. Also the results of regression analysis to test the moderation effect show that long term employees are more sensitive to autonomy than short term employees.