• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.276-295
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• 2001

In this paper, Korean's dining-out behaviors were compared and investigated according to gender and age. The change and the problem of dietary pattern in Korea were understood and we intend to provide the basic information for guidelines of Korean's dietary habits. The subjects are composed of 46.5% male and 53.5% female. According to age, groups aged $10{\sim}19$ are 26.3%, 20's are 24.6%, 30's are 16.8%, 40's are 18.7%, and 50 and over age group is 13.6%. All of the age groups ate out for celebration of a special day or for social purposes. When dining-out, the most important criteria for selecting a restaurant was the taste of food. All age groups liked Korean-style restaurants the most. All age group eat a house meal at breakfast. At lunch, age groups 40 and below go to a restaurant in school or company and 50 and over age group eats house meal. In general, all age groups ate a house meal at dinner. At breakfast, all the age groups do not eat out. For lunch, they eat out four or five times a week. For dinner, the most of age groups except the 20's eat out two or three times a month and for the 20's age group, two or three times a week. The reason for selecting a Korean-style restaurant is that the food is 'well matched with one's appetite'. According to the above results, the dietary habits of 30 and over age groups are relatively good. On the other hand, in 10's and 20's age groups, they have an irregular meal and the ratio of skipping a meal is high. And they frequently use fast-food restaurants. In the future, the unbalance of nutrition in these age groups is expected. Therefore, the correct nutritional facts should be educated so that these age groups have a healthy dietary habit.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.166-182
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• 2016

This study intended to verify the impact of non-verbal communication of servers in the service industry on the affective path among customer's positive emotion, self-identification, and loyalty(behavioral and attitudinal loyalty). The data of 397 customers of typical fast food restaurants in Busan and Gyeongsangbuk-do area were analyzed with SPSS and AMOS, and the hypotheses were verified through structural equation model after frequency analysis, as well as exploratory and confirmatory factor analysis. According to the empirical analysis, all three components of server non-verbal communication in the service industry, body language, pseudo language, and body appearance, in respective order, had positive (+) influences on the positive emotion of customers. In addition, customer emotion had a positive (+) influence on brand self-identification. Finally, self-identification had a positive (+) influence on behavior loyalty and attitudinal loyalty. This study suggested practical implications and logical implications in the course of developing emotional loyalty for restaurant companies.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.200-210
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• 1998

This study was conducted to find out the actual condition of dining-out and the preferences of restaurant and food according to age groups and sex distinction in Pusan area. The survey was conducted on 564 peoples who live or work, including students aged more than 4th grade in elementary school in Pusan area. The results of the questionnaires are as follows ; The reasons of prefferring restaurant were in order of "delicious taste", "comfortable atmosphere" and "economical price", and of no prefferring restaurant were in order on "untasty", "unsanitary" and "unkind employees". Female and student group were more in the items of unexperinced food than male and older group. The menu of preferring were in order of "sliced raw fish", "pizza", "bulgogi", and of no preferring were in order of "dog soup", "gopchang jengol", "ox tail soup" male and older group showed a relatively highest preference for "traditional food", however, female and younger(student group and young group) showed a relatively highest preference for "fast foods". The reasons of prefferring food were in order of "delicious taste", "something like" and "abundance of nutrition", and of no prefferring food were in order of "untasty", "hatred food" and "doesn't suit constitution". Male and older group showed a relatively highest preference for "abundance of nutrition", however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ot;, however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ge groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1088-1096
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• 2006

The purpose of this study was to identify the service encounter blueprint by types of restaurants in order to manage moment of truth when customers who visit a restaurant encounter services. The service encounter blueprint gives an overall picture of the service provision to visualize an entire service process and its integrated structure. The blueprint is used for service process analysis technique. The random samples of 15 customers were observed by types of restaurants and the records were collected for three-days' observation. Interviews were performed by 3 managers, 3 service encounter employees, 3 cashiers, 3 cooks and 10 customers by types of restaurants. After drawing the first service blueprint, it was revised by the interview with the 3 managers and 6 service encounter employees. In this paper, restaurant service processes are reviewed and analyzed. By use of service blueprint, the processes are analyzed to find a fail point, customer wait, employee decision. As a result of making a blueprint of service encounter by types of restaurant, blueprints of fine-dining restaurants and family restaurants were similar, while fast-food restaurants showed a little difference. In particular, difference was indicated in a point where interaction of service encounter occurred. Difference was indicated depending on types of restaurants. Therefore, the efforts to improve this problem were needed. The blueprint is a map or flowchart (called a process chart in manufacturing) of all transactions constituting the service delivery process. The results showed that service encounter blueprint can be used to improve the service process in the restaurant's encounter.

• Proceedings of the Korean Information Science Society Conference
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• 2001.04a
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• pp.169-171
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• 2001

불루투스는 10m 반경 내에서 1mbps 정도의 속도를 제공해 주는 무선 통신 시스템이다. 블루투스는 피코넷(piconet)을 형성하며 Master/Slave라는 비대칭 구조를 가지며 한 피코넷 당 최대 7개의 Active Mode 노드를 가질 수 있다. 그 이상의 노드를 서비스하기 위해서는 Park Mode를 이용하도록 규정되어 있다. 이 논문에서는 블루투스의 Park Mode에 대해 살펴보고 이를 사용한 3가지 시나리오(경마장, 시나리오, fast Food Restaurant 시나리오, 도서관 시나리오)를 상정하고 각 시나리오에 대해 블루투스 시스템이 실제로 얼마만큼의 성능을 제공할 수 있는지를 시뮬레이션 결과를 통해 알아본다.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.745-752
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• 2003

The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students' behaviort based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett's test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, ％ of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.

• Culinary science and hospitality research
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• v.4
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• pp.57-72
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• 1998

Now a days, people are interested in tourism and leisure activity more and because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials. This rapid growth of fastfood industry has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to established. constant studies should be done to resolve these problems.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.11-25
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• 2002

The purpose of this study was conducted to provide the useful information to get the best location when developing new stores in restaurant business. The results of this study show that the international airport's store provides better service quality in most service quality factors than other locations' stores. However, the three city stores perform better service quality in the store's atmosphere than the airport's store. These results means that these stores' customers who are younger than the airport's customers consider the shop's atmosphere more important than other service quality factors.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.51-61
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• 2015

The purposes of this study were to examine the characteristics of elements composing the cultural identity of Chinese architectural and spatial design, and to analyze the expression characteristics and influencing factors of contemporary restaurant design. With these purposes, first, this study reviewed related literature in order to find the characteristics of tangible elements observed in intangible elements and space expression characteristics forming the cultural identity of China. Second, this study conducted a case study in order to understand the expression characteristics of the design of Chinese restaurants in Shanghai and to find factors influencing the design. In order to sample the subjects of the case study, the researcher selected 18 restaurants that were recommended repeatedly in books on Chinese restaurants and tourism and major Internet sites or highly evaluated by visitors, and then choose 15 of them that were found to be fit for the purpose of the survey. According to the result of the survey, the restaurants were largely grouped by type into 10 cases of fine dining, 3 of middle-class casual dining, 1 of fast food, and 1 of luxury tea house serving traditional tea and snacks. Of these restaurants, 46.7% (7 cases) were of CM-CM-CM type, namely, using contemporary simple elements in all of external spaces, indoor spaces, and decorations, 20% (3 cases) were of CM-CM-CT type, using contemporary and simple external and indoor spaces, and traditional furniture or articles, 20% (3 cases) were of CT-CM-CT type, using traditional external spaces such as traditional buildings, contemporary simple finishing of indoor spaces, and traditional articles such as palace lanterns and traditional doors and windows, and 13.3% (2 cases) were of CT-CT-CT type, using traditional elements in their original forms in general. Through this research and survey, cultural identity showing Chinese traditions observed in the expression characteristics of restaurant spatial designs was confirmed, and it was also found that the identity was underlain by ideologies, values, lifestyles, etc. that had long accumulated through the long history of the country and exerted a great influence.