• 제목/요약/키워드: Family-Restaurant

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패밀리레스토랑 음식서비스에 대한 만족에 영향을 미치는 요인들의 평가 (Factor Influencing on Satisfaction of Foodservice in Family Restaurant)

  • 강종헌;양소영
    • 한국식품조리과학회지
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    • 제20권4호
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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.

패밀리레스토랑 서비스 제공자의 언어적, 비언어적 커뮤니케이션이 고객 신뢰 및 만족도에 미치는 영향 (The Effects of Verbal and Nonverbal Communication of Service Providers in the Family Restaurant on the Customers' Trust and Satisfaction)

  • 정효선;윤혜현
    • 한국식품조리과학회지
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    • 제26권3호
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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.

패밀리 레스토랑 포지셔닝 전략에 관한 연구 -지각도를 통한 포지셔닝 분석- (A Study on the Positioning Strategy of Family Restaurants)

  • 염진철
    • 한국조리학회지
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    • 제10권1호
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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.

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국내 외식업체의 웹사이트 효율성에 관한 연구 (A study on the Effectiveness of Web sites of Food Services in Korea)

  • 강경재
    • 한국조리학회지
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    • 제6권1호
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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.

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패밀리레스토랑의 전환 비용이 고객만족도 및 전환 의도에 미치는 영향 연구 - 고객 지식 및 다양성 추구 성향의 조절효과를 중심으로 - (Study on the Effects of Switching Cost in Family Restaurant Upon Customer Satisfaction and Switching Focused on the Moderating Effects of Customer Knowledge and Variety Seeking Orientation)

  • 정효선;윤혜현
    • 한국식생활문화학회지
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    • 제27권1호
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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.

패밀리 레스토랑 브랜드 아이덴티티가 소비자의 구매의도에 미치는 영향 (The Effect of Family Restaurant Brand Identity on the Purchase Intention of Consumer)

  • 박정훈;김지응
    • 한국식생활문화학회지
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    • 제24권3호
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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.

레스토랑 수익 관리를 위한 적정 식사 시간 측정에 관한 연구 (Measuring Expected Meal Duration for Restaurant Revenue Management)

  • 조미희;이경희
    • 동아시아식생활학회지
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    • 제19권2호
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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.

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웹 기술을 활용한 서비스 혁신: 패밀리 레스토랑 웹사이트 소비자 수용 사례 (Services Innovation Using Web Technology: A Case of Consumer Adoption of Family Restaurant Web Sites)

  • 임세헌;김대길;황재훈
    • 한국산업정보학회논문지
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    • 제16권5호
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    • pp.137-149
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    • 2011
  • 오늘날 웹사이트는 기업의 경영목표를 달성하기 위한 전략적 수단으로 활용되고 있다. 특히, 최근 다양한 계층의 소비자들에게 관심을 얻고 있는 패밀리 레스토랑에 있어서도 웹사이트의 운영은 소비자에게 만족감을 제공해 주기 위한 서비스로 이용되고 있다. 최근 패밀리 레스토랑을 운영하는 기업들은 전략적 차원의 웹사이트 운영을 시도하고 있고, 이를 통해 패밀리 레스토랑의 홍보 및 마케팅을 수행하고 있다. 이러한 노력은 패밀리 레스토랑의 경영성과 개선에 영향을 미친다. 본 연구에서는 성별에 따라 소비자들의 패밀리 레스토랑 웹사이트의 이용에 대한 분석을 하였다. 연구모델은 기술수용모델을 확장해 성별에 따라 패밀리 레스토랑 웹사이트의 이용용이성과 유용성이 이용의도에 미치는 영향과 실제이용과 추천에 미치는 영향관계를 분석하였다. 본 연구결과는 패밀리 레스토랑 운영 기업들이 소비자들을 대상으로 마케팅 전략을 수립하는데 유용한 시사점을 제시해 줄 것으로 기대한다.

호텔 이용 고객의 Italian Food에 대한 메뉴선택 속성에 관한 연구 - 서울 시내 특 1급 호텔 Italian Restaurant을 대상으로 - (A Study on the Menu-Selection Behavior in Hotel Italian Restaurant)

  • 이현주
    • 한국조리학회지
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    • 제9권3호
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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.

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분당 'Y' 중식당 실내디자인 (Interior Design of 'Y' Chinese Restaurant in Bundang)

  • 류혜지
    • 한국실내디자인학회:학술대회논문집
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    • 한국실내디자인학회 2005년도 춘계학술발표대회 논문집
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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.

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