• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.282-292
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• 2013

The purpose of this study is to identify a suitable organizational diagnostic model for analyzing the management efficiency of food service firms. We used the three-iteration Delphi technique on a panel of 19 business employees, 7 industry experts, and 4 employees in the food service industry. A total of 36 assessment indicators were developed through this panel, with numerous major findings. First, it is important to evaluate the leadership qualities of employees in terms of their motivation and competency. Second, it is important to evaluate the ability of employees to interface well with other employees. Third, it is important to evaluate and manage the brand image recognized by customers. Fourth, it is important to evaluate the fairness and regularity of the rewards given for an excellent job performance. Fifth, it is important to evaluate the level of communication and information distribution in the organizational culture. Last, but not least, it is important to evaluate the transparency and fairness of an organization in its human resource management (HRM) and the efficiency of its organizational structure. In conclusion, this study empirically shows how food service firms can develop an organizational diagnostic model to increase their managerial efficiency.

• Management & Information Systems Review
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• v.23
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• pp.99-134
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• 2007

In recent years there has been much emphasis on the need for service firms to develop an organizational culture which facilitates the successful implementation of marketing activities. This study examines the relationship among marketing culture, service quality, customer satisfaction, and customer loyalty in fast food service firms. The results of empirical analysis can be summarized by the following: First, marketing culture(employee service quality, interpersonal relationships, selling task, organization, internal communications, innovativeness) had a significant direct effect on service quality. Second, marketing culture(employee service quality, selling task, internal communications) had a significant direct effect on customer satisfaction. It had also a positive, significant indirect effect on customer satisfaction through service quality. Third, service quality had a significant indirect effect on customer loyalty through customer satisfaction. Therefore, the results of the study provide the practical implication for establishment of service firms' marketing strategies, related to marketing culture.

• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.

• Industrial Engineering and Management Systems
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• v.13 no.2
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• pp.154-162
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• 2014

Effects of food scandals on religious belief, human health and even on causes of death indicate that firms and consumers are vulnerable to integrity risks in the global supply chain. Mitigating the integrity risk and maintaining the credence quality products like halal food is very challenging, if not impossible. Our aim in this research is to show that supply chain integration can mitigate the halal food integrity risk. To illustrate this idea, we have conducted case studies and interviews in seven Malaysian chicken supply chain focal firms. We unpack the halal integrity risks along the supply chain, such as production risk, raw material risk, food security risk, outsourcing practices risk, service risk, and logistics risk. The research argues that supply chain integration, such as internal integration and external integration practices, could minimize the halal integrity risk. The advantages of supply chain integration in mitigating the halal integrity risk are also highlighted in this paper.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.250-257
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• 2006

Foodservice industry and distribution business could make mutual prpgress when they join forces in responding to environmental uncertainty in an efficient manner. The purpose of this study was to examine the relational characteristics of domestic food service businesses and distribution firms in conjunction with the distribution channels and ensuing conflicts between them, to present possible alternatives on and how they should communicate with each other to achieve a satisfactory result. The relational characteristics and ensuing conflicts of food service businesses and distribution firms appeared to be significantly characterized by incongruities of target, role and perception. The types of relational characteristics that were triggered by the disagreement of roles and perception combined to decrease the intensity of the relational commitment. A satisfactory transactional relationship served to ease their conflicts caused by perceptual disagreement, and the soos of conflicts that were rooted in the discord of roles and of perception that increased the degree of relational commitment. As for relational performance, relational commitment, satisfaction with distribution channel and satisfaction with suppliers allowed them to maintain their relationship on a long-term basis.

• Korean Management Science Review
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• v.34 no.3
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• pp.61-77
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• 2017

This study investigates the effect of consumer involvement in the relationship between customer satisfaction and loyalty (which is measured as consumers' repurchase and WOM intentions). Previous research has presented inconsistent implications on the role of consumer involvement in the relationship. Some researchers have presented the empirical results showing that consumer involvement moderates the relationship, whereas others have done the empirical results implying that the consumer involvement does not moderates. In sum, the previous empirical studies have provided the inconsistent empirical results that consumer involvement may be a moderator or a non-moderator in the relationship between customer satisfaction and loyalty. Thus, we start this research with two research questions: "Does consumer involvement has a moderation effect on the relationship between-customer satisfaction and loyalty across various service industries?" and "Can the moderation effect of consumer involvement be detected differently depending on the statistical methods used to probe the moderation effect?" A questionnaire survey was conducted in the context of four service categories: eight service firms for fast food, four firms for family restaurant, four firms for movie theater and four firms for Bakery. Hierarchical regression analyses (moderated regression analyses) and chi-square difference tests were used to identify the role of consumer involvement in the relationship between customer satisfaction and loyalty. The empirical results show that there does not exist the difference in the moderation effects of consumer involvement identified by the two statistical methods (i.e., hierarchical regression analyses vs. chi-square difference tests), however, that there exists the difference in the identified moderation effects of consumer across service categories. In the final section, we summarize the implications and re-interpret the empirical results provided in the previous studies.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.661-667
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• 2005

This study was to examine the effect of the environmental characteristics on overall quality of employee and food service in Korean foodservice firms. The four factors of the environmental characteristics of Korean foodservice firms consist of service, atmosphere, food & beverage, and event. To analyze the data collected from 414 respondents, the several statistical methods were used including frequency and descriptive analysis, factor analysis, reliability test, and multiple regression analysis. The empirical results are as follows: First, the employee service factor has a significantly positive effect on overall employee service quality. Second, the food & beverage factor has a significantly positive effect on overall employee service quality. Third, the food & beverage factor has a significantly positive effect on overall food & beverage service quality. Fourth, the event factor has a significantly positive effect on overall food & beverage service quality Managerial implications can be drawn from the present data. First, Korean restaurant managers can identify which factors of environmental characteristics influence customers' attitudes and evaluations in service encounter. Second, Korean restaurant managers can use the environmental characteristics as differentiation strategy, and allocate their resources into the activities of marketing strategy.

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.1
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• pp.71-81
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• 2022

Purpose - Foodservice production is predominantly susceptible to rampant calamities since it trusts on social gatherings and interactions. This research aims to elaborate a brief framework of the literature review on the research conducted for the Coronavirus outburst regarding the food service sector. Research design, Data, and methodology - The method used in research involving interpretation of the subject content in a text data through a systematic process of classification to identify the themes and coding is referred to as the qualitative content analysis. It can also be defined as a useful research approach method of analysis instead of an empirical analysis. Result - Based on ultimate systematic literature analysis, the author figured out that the vendors should be given importance to the digital traveling interventions as the shortest factor in foodservice processing firms. Designing new sources of revenue and implementing numerous canceled regulations are other resolution that helps challenges in food service industries Conclusion - The Coronavirus pandemic has affected the foodservice business leading to the permanent closure of some businesses. There is a need for a stimulus package from the state to revive these businesses since they play a great role in the economy's growth and are regarded as part of the economy, and most of their activity is undocumented.

• Industrial Engineering and Management Systems
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• v.15 no.1
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• pp.77-91
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• 2016

Every service firm must find ways to attract new customers, retain existing customers, and remain competitive and profitable. As competition increases, delivering better service becomes more important. Service quality is considered as a vital aspect for the success of the firms. Restaurant cannot be separated from the service quality they have to deliver. The development of restaurant is supported with the reputation of the country where the food comes from. Recently, one of the most trending topic is Korean wave which affects the Korean cuisine. A fuzzy AHP was employed to evaluate the service quality. It is more preferable than traditional AHP which is criticized for its inability to handle the uncertainty of the decision maker's perception. Six attributes are used to evaluate five Korean restaurants in Semarang, Indonesia. The result shows that innovation is the most important attribute. It seems that decision makers viewed the food variation and new method service as main factors that the restaurants have to manage. This finding can provide the managers with valuable insights into the attribute that reflects customers' perceptions; also to position their service based on their competitors. Validating the scale in other culture-based restaurants is an interesting area to be pursued.

• Journal of Korea Port Economic Association
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• v.38 no.4
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• pp.45-64
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• 2022

Due to the recent and rapid globalization, logistics outsourcing has expanded globally and is seen as a means of creating a robust logistics system. However, many businesses continue to have difficulties with their logistics outsourcing contracts, which compels them to reinstate the logistics function for internal management. This study aims to investigate how organizational capabilities of logistics service providers (LSPs), notably flexibility, integration, innovation, and technological capabilities, impact on the logistics outsourcing success in Ugandan food processing firms. Using a structured questionnaire survey, cross-sectional data collected from 211 food processing firms in Kampala - Uganda were analyzed by partial least squares-structural equation modeling (PLS-SEM) using SmartPLS 3.3.7 software to examine the theorized relationships. The study findings revealed that whereas the technological and innovation capabilities positively and significantly influence logistics outsourcing success, the effects of flexibility and integration capabilities were insignificant. Additionally, the importance-performance map analysis (IPMA) reveals that the technological capability is a priority capability, followed by the innovation capability if logistics outsourcing success is to be achieved. Conversely, flexibility and integration capabilities are of low priority.