• 한국관광식음료학회지:관광식음료경영연구
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• 제17권2호
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• pp.1-26
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• 2006

The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

• 한국조리학회지
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• 제7권1호
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• pp.203-227
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• 2001

The purpose of this study is to be groped promotion plan of internet marketing of Family Restaurant to get the motive, which is target market of Family Restaurant in Korea, and segment market of Internet users shows identity. Internet is observed as new marketing tool to understand customized needs of customer and to provide service to them in form of the customization. Based on the case study of Homepage of Family Restaurant in Korea, I would propose promotion plan as follow. First, enhance the function of the database marketing through the two-way communication. Second, enforce the e-commerce through the corporate-marketing in which same target market in cyber space. Third, develop the management skill for the Internet marketing in homepage as like specialty of contents.

• 한국조리학회지
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• 제9권3호
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• pp.22-36
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• 2003

Women customer is one of main target of Family restaurant as known. In addition, they are powerful consumer group now days. According to the social variation, to expand to participation to career opportunity not only unmarried but also married women and increase to single female household make women more expend money and go out to eat. So, this study is examined family restaurant choice attributor of women customer depends on status of marriage, scale of household and age. It will be contributed to Family restaurant industry to segment of their women customer by neo-demographic variables be reflected with social variations.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.8-13
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• 2006

In this paper, we try to find success factor to satisfy Female Customer of a Family Restaurant We survey Female Customers Requirement and make a Questionnaire based on Female Customer by interview and internet Homepage. We find Potential customer satisfying factor by using Kano Analysis and Timko's CS coefficient and Potential Customer Satisfactionv improvement Index(PCSI) which is suggested by Leem represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. We also discuss how to use this result, we hope our result to apply customer satisfying many fields not only Family Restaurant.

• 한국식생활문화학회지
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• 제23권2호
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• pp.172-183
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• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• 한국산학기술학회논문지
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• 제10권10호
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• pp.2864-2872
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• 2009

본 연구는 다음과 같이 진행된다. 첫째, 청주지역 대학생들이 지각하는 패밀리 레스토랑과 패스트푸드 레스토랑의 선택속성을 살펴본다. 둘째, 청주지역 대학생들이 레스토랑 이용 후 지각하는 패밀리 레스토랑과 패스트푸드 레스토랑의 만족도를 조사한다. 셋째, 패밀리 레스토랑과 패스트푸드 레스토랑의 선택속성에 대해 요인분석을 실시, 어떠한 선택속성 요인이 만족도에 유의한 영향을 미치는지 가설검증을 실시한다. 연구가설은 다음과 같다. HI: 패밀리 레스토랑의 선택속성요인은 고객의 만족도에 유의한 영향을 미칠 것이다. H2: 패스트푸드 레스토랑의 선택속성요인은 고객의 만족도에 유의한 영향을 미칠 것이다. 가설 검증 결과 가설 1, 2는 모두 부분적으로 채택되었다. 본 연구 결과를 통하여 패밀리 레스토랑과 패스트푸드 레스토랑 경영자들은 마케팅적 시사점을 얻을 수 있을 것으로 기대되며, 극심한 경쟁환경을 극복할 대안을 탐색하고, 후속연구를 위한 기초자료를 획득할 수 있을 것으로 판단된다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.1-20
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• 2006

The family life cycle is a useful indicator of consumer behavior, as well as the family life cycle concept utilizes a combination of demographic and socioeconomic variables that best explains the changes in the construct of the family. The family decision-making research has frequently examined role relationship between husband and wife across stages and sub-decisions. The objective of this research is to measure children and parents' perceptions of the influence of the decision-making process for a family dining-out experience, and to determined the customers' choice behavior of restaurants according to isolated factors underlying the important attributes of the restaurants, and finally authors applied a market segmentation approach by capturing customers' preference of restaurant attributes in family dining-out situation and to investigated influence of the family decision making for family dining out in family life cycle. For practitioner, marketing implications are provided and recommendations for future research are also discussed.

• 한국식생활문화학회지
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• 제21권3호
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• pp.254-261
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• 2006

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

• The Journal of Asian Finance, Economics and Business
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• 제1권4호
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• pp.29-37
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• 2014

This study investigated effects of five consumption values of family restaurants, that is to say, functional value, economic value, social value, creative value and emotional value, upon consumers'satisfaction and brand reliability, and effects of satisfactions upon brand reliability, and effects of satisfaction and brand reliability upon consumers' behavioral intention to help develop family restaurant industry. Frequency analysis was done. The interviewees had demographic characteristics of gender: 156 men (54.4%) and 131 women (45.6%). The interviewees live in the places: 136 persons (47.4%) in Gyeonggi and Metropolitan area, 57 persons (27.0%) in Gangbuk, Seoul, 38 persons (13.2%) in other areas in Seoul, 34 persons (11.8%) in Gangnam, Seoul, 18 persons (6.3%) in Incheon and 4 persons (1.4%) in other regions. Values of the use of family restaurants, for instance, functional value, economic value, social value, emotional value and rarity value had influence upon satisfaction and brand reliability, had influence upon satisfaction as well as brand reliability. This study investigated consumption values of which consumers thought much, effects of consumption values upon satisfaction and brand reliability, effects of consumer's satisfaction upon brand reliability, and consumer's satisfaction and brand reliability upon behavioral intention, and to verify effects having influence upon local and foreign family restaurant.

• 한국산학기술학회논문지
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• 제7권4호
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• pp.753-758
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• 2006

근래의 외국계 레스토랑의 국내 진출은 의식 서비스 품질의 중요성을 인식시켜주는 계기가 되었으며, 고객 만족은 그 어떤 무엇보다도 중요한 비즈니스 활동의 목적으로 여기게 되었다. 이러한 점을 감안하여, 본 연구에서는 한국에서 패밀리 레스토랑의 고객 만족을 위한 중요한 요소들을 규명하기 위하여, Fishbein의 행동모델을 이용하여 패밀리 레스토랑의 호스트 호명제 서비스 타당성을 검증하고자 하였다. 연구가설은 문헌연구를 통해 설정하였으며, 패밀리 레스토랑 고객을 대상으로 설문조사하여 실증연구를 수행하였다. 수집된 설문조사 자료는 SPSS를 이용하여 분석하였으며, 기술통계, t-test. F-test 및 회귀분석을 수행하였다. 분석결과 본 연구에서 설정한 4개의 가설이 모두 유의함을 확인하였다. 따라서 패밀리 레스토랑의 호스트 호명제 서비스는 고객 만족을 증대시키기 위하여 도입되어야 함을 유추할 수 있다. 결론적으로 패밀리 레스토랑의 호스트 호명제 서비스는 고객의 만족도를 향상시킬 수 있는 중요한 요소임을 입증하였고, 패밀리 레스토랑의 경쟁력을 강화하기 위해서는 차별화된 서비스를 지속적으로 개발하여야 한다.