• 한국조리학회지
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• 제7권3호
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• 한국식생활문화학회지
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• 제18권3호
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• 한국산업정보학회논문지
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• 제17권6호
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• pp.31-40
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• 2012

유비쿼터스 정보기술이 의료서비스와 융합되면서 자가 건강관리에 필요한 다양한 형태의 콘텐츠에도 영향을 주고 있다. 특히 웹과 모바일 환경의 빠른 변화로 다량의 헬스케어 콘텐츠가 예상되기 때문에 검색의 효율성이 중요하다. 더구나 콘텐츠의 개인 맞춤형은 더 세밀하고 필요하며 단순한 키워드 중심의 검색방식에서도 환자 또는 사용자 요구와 특성에 맞도록 효율적인 검색방식이 필요하다. 따라서 콘텐츠의 의미를 시스템이 빠르게 이해할 수 있도록 정확한 시맨틱 검색이 필요하며 이를 위한 헬스케어 온톨로지를 모델링은 매우 의미 있다. 따라서 본 연구에서는 Protege 툴을 활용하여 헬스케어 콘텐츠 중 음식(Food) 클래스와 하위 클래스를 설계하고 각 클래스에 대한 제약조건 및 관계를 정의하여 실제 시스템에서 활용할 수 있는 시스템도 모델링하였다. 이렇게 모델링된 헬스케어 콘텐츠 온톨로지는 환자나 사용자들에게 원하는 정보를 신속하고 정확하게 검색할 수 있는 기반을 제공해준다.

• 한국조리학회지
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• 제18권4호
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• pp.118-132
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• 2012

본 연구에서는 조직성과에 근간을 이루는 조직몰입에 영향을 미치는 변수로 심리적 자본을 제안하여 그 역할을 규명하고 심리적 자본과 조직몰입과의 관계에서 직무만족의 매개역할을 규명함으로써 조직몰입을 높이기 위한 구체적인 방안을 모색하고자 하였다. 그 결과를 바탕으로 높은 이직률과 신규 사원 채용에 어려움을 겪고 있는 외식기업에 새로운 인적자원관리 방안을 제시하고자 하였다. 설문조사는 2012년 2월 1일부터 2월 29일까지 29일간 실시하였으며, 서울시내 프랜차이즈 및 직영 형태의 기업형 외식업체의 식음료 부문과 조리 부문 종사원을 대상하였다. 자료의 처리는 SPSS 15.0과 AMOS 7.0 통계패키지를 사용하여 빈도분석, 탐색적 요인분석, 신뢰도분석, 확인요인분석, 경로분석, 상관관계분석, 매개효과 분석을 사용하였다. 그 결과 심리적 자본요인 중에서 희망과 탄력성, 낙천성이 직무만족에 긍정적인 영향을 미치며, 직무만족은 희망과 탄력성, 낙천성 사이에서 강한 매개 효과가 있는 것으로 나타났다.

• 한국프랜차이즈경영연구
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• 제10권1호
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• pp.43-52
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• 2019

Purpose - Many companies use the Internet to conduct their business to maintain and acquire their customers. SNS is used as a site where users can create profiles, build personal networks, and then share and exchange information with others. Not only do people use SNS for their self-promotion, but they also promote their services by creating SNS pages. SNS is recognized as a medium for implementing effective advertising strategies and is being used as an important means of promoting the company. Therefore, in this study, we investigate the effect of SNS marketing characteristics of restaurant franchise firms on utilitarian value and hedonic value and examine their effects on purchase intention. Research design, data, and methodology - The data were collected from 20s-60s respondents who have used SNS for restaurant visit using Google survey. A total of 159 responses were collected and used for final analysis. Smart PLS 3.0 was used for the hypothesis test. Results - As a result of an analysis, it was shown that the influence of the playfulness and affordability of information on the utilitarian value had a significant positive effect. Interaction and up-to-date did not have a positive effect on utilitarian value. Interaction, affordability, and up-to-date have no significant positive effects on hedonic value. The playfulness of information has a positive effect on the hedonic value. Both utilitarian value and hedonic value had positive effects on purchase intention. Conclusions - The findings of this study suggest that the SNS marketers of restaurant franchisors should focus on the playfulness, affordability, and up-to-date rather than the interactivity of SNS. In marketing through SNS, the act of presenting the basis of information and enhancing the provision of information through objective criteria makes it possible to experience the practical value of information. It is necessary to develop differentiated contents which cause customers interest and fun and to induce many customers' purchase intent by providing objective and realistic information. In order to increase the customers' repurchase intentions toward the food service business, customers should maximize the hedonic value and practical value felt through information. It should also focus on providing information that customers are receptive to, rather than providing prompt information.

• 아태비즈니스연구
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• 제10권4호
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• pp.137-151
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• 2019

Using Korean Labor and Income Panel Study data, this paper estimates nominal wage rigidity in Korea by industry from 2005 to 2017 and evaluates the level of inefficiency of Korean labor market. And, after estimating employment volatility by industry using the Labor Force Survey at Establishments data for Korea, we combine the nominal wage rigidity and the employment volatility estimates and analyze the effect of nominal wage rigidity on employment volatility in Korea from 2011 to 2017. If the level of wage rigidity is high, it may be hard for the labor market to be in the equilibrium, and therefore, the market may have inefficiency. We find that the inefficiency of the labor market in Korea have increased from 2005 to 2017 and the industry of accommodation and food service activities has the highest level of inefficiency over the period. We also find that one-percent-point increase in wage rigidity increases employment volatility by 2.3-2.9 percent and the positive effect is bigger for workers with part-time and temporary jobs. The result implies that firms may adjust their labor costs by changing the number of casual workers, rather than permanent workers, when the labor market suffers from a high level of wage rigidity.

• 한국프랜차이즈경영연구
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• 제9권2호
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• pp.7-16
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• 2018

Purpose - Turnover Intention in the franchise industry is becoming a very important issue. This study examines the structural relationships between organizational justice, emotion, job satisfaction, and turnover intention in the franchise industry. In this model, emotion was classified into two sub-dimensions such as positive and negative emotion. Research design, data, methodology - The sample of this study collected from employees of a food-service franchise company is representative. Copies of the questionnaire along with a cover letter were delivered by a research assistant to the human resources manager or the general manager of the selected food-service franchise firms after they agreed to participate in the study. In order to increase the response rate of the respondents, a small gift was provided to the respondents who completed the questionnaire. A total of 300 questionnaires were distributed and 285 returned responses, 9 responses were not usable due to missing information. Thus, a total of 276 responses were used using structural equation modeling with Smartpls 3.0. Results - The results showed that organizational justice had positive significant effects on positive emotion and job satisfaction. Job satisfaction had negative a significant effect on turnover intention. And negative emotion had positive significant effect on turnover intention. Conclusions - The results of this study provide some implications. If employees feel that the franchise headquarters is fair about the methods and procedures of decision making, resource allocation, information sharing, etc., it means that employees feel better. If the franchise's decision-making processes and methods and results are transparently disclosed and processed in accordance with the internal rules of the company, the employees will be able to fully understand and accept them. The results of this study also show that positive and negative emotions of service-based franchise employees have different effects on job attitude and organizational behavior. In particular, when negative emotions of employees are passed on to others and the results are negative, employees may feel that they are disoriented or wrong. Therefore, the franchise headquarters should try to inspire employees' sense of organizational community, and should pay attention to how to relieve the job stress and the fair distribution of work and rewards.

• 유통과학연구
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• 제10권3호
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• pp.31-42
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• 2012

After the rapidly changing business management environment and financial crisis, high prices and domestic recession in Korea posed threats to the business survival of small and medium enterprises (SMEs). This paper looks at the potential of micro business owners for sustainable development: those who have a spirit of entrepreneurship and the potential to be a hidden champion. Our study of micro business values uses structure equation modeling by LISREL. We have done so in order to understand the foundation of management innovation and success model of micro enterprise by increasing the entrepreneurship and management performance relationship analysis. A micro-enterprise is a type of small business, found only in Korea, often registered as having ten or fewer employees. We examine the successful type of hidden champions and the influence of entrepreneurship on start-ups in business. As compared to past research on the SME entrepreneurship, this study segments small businesses even further. Small business entrepreneurship was classified into three forms that are most appropriate for the Korean situation today: innovation, risk-taking, and pro-activeness. This research is meaningful as it is Korea's first empirical analysis on four business types: wholesale and retail sales, food and lodging business, service business, and manufacturing business. Thus far, research on small business entrepreneurship was carried out using small-scale investigative analysis. However, this research attempted to develop a model that can explain a cause-effect relation of the motivational level when it comes to the difference of entrepreneurship by each business type and small business start-up success factors. Various conceptual and operational definitions could be developed in a diverse and precise manner. Independent variables that are related to the success of small businesses can be developed additionally to examine the success factors related to the systematization in detailed manner. The research showed that the innovation, risk-taking and pro-activeness of the manifested difference in the degree of perception depending on the type of small businesses. Among the four business types, the ones that manifested the highest successful start-up rates were food, service, wholesale and retail sales and manufacturing. Results after conducting the regression analysis are shown on, which proves that the small business entrepreneurship exerts direct effect on the financial management performance of small businesses. In other words, small business entrepreneurship exerts a positive effect on the small business financial success and management performance. The R² value is 0.61. It is possible to know that the perception of systematization and variables on attitude explains the 61% of the success for small self-employed businesses management performance. We define start-up key factors that are helpful to achieve internal growth of firms by finding business survival strategies. The results also focus on Korean government policy for micro enterprise and small business support.

• 한국조리학회지
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• 제20권6호
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• pp.175-189
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• 2014

본 연구는 정보공개서의 재무자료를 이용하여 외식 프랜차이징 기업의 기업 특성과 성과를 관한 기초적인 정보를 제공하는데 목적이 있었다. 이에 본 연구에서는 2013기준 169개의 정보공개서를 바탕으로 프랜차이징의 규모, 마케팅역량, 운영특성과 성과에 관해 다중회귀분석으로 검증하였다. 첫째, 프랜차이징 규모와 성과에서 직영점수는 매출액, 당기순이익, 총점포수에 유의하였고, 가맹점수는 총점포수에만 유의한 것으로 나타났다. 둘째, 마게팅 역량 변수와 성과에서는 광고비는 매출액, 총점포수, 판촉비는 매출액, 당기순이익, 총점포수에 유의하였고, 광고비는 당기순이익에 유의하지 않게 나타났다. 마지막으로 운영특성과 성과에서는 사업기간 만이 매출액, 당기순이익, 총점포수에 유의하였고, 브랜드 수는 성과에 영향이 없었다. 본 연구의 가치로는 정보공개서를 이용하여 기타 외식 프랜차이징 기업의 규모, 마케팅역량, 운영특성 변수와 성과를 검증하는데 의의가 있었다. 시사점으로는 외식프랜차이징 기업의 재무성과에 영향을 주는 변수로는 직영점수, 광고비, 판매촉진비, 업력 등이 재무성과에 기여하였고, 비재무성과에는 광고비, 가맹점수 등에서 영향력이 높게 나타나, 기업의 경쟁의 위치에 따라 전략적 선택이 필요함을 시사해주고 있다. 한편, 횡단적 연구방법은 본 연구의 한계점으로 추후 연구에서는 이를 보완하여 종적인 패널데이터를 이용하여 연구한다면 더욱 가치 있는 연구가 될 것으로 사료된다.

• Asia Marketing Journal
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• 제14권1호
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• pp.25-51
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• 2012

정보기술의 활용이 마케팅 전략의 중요한 부분으로 부각되는 시장 환경에서 본 논문에서는 패스트푸드 레스토랑에서 주문시 Self Service Technology(SST)를 사용 할 때 기술준비도와 소비자 준비도에 따른 사용동기, 태도, 사용의도의 차이를 검증하고자 하였다. Parasuraman이 TRI를 개발한 이후 SST와 TRI를 접목한 연구가 이루어져 왔지만 여전히 부족한 실정이다. 소비자 준비도 역시 SST사용에 대한 소비자의 동기와 태도 및 의도와 직접적인 영향을 미칠 수 있지만 이에 대한 연구는 이루어지지 않았다. 이에 본 연구에서는 패스트푸드 레스토랑에서 터치스크린 SST를 도입함에 있어 소비자의 기술준비도와 소비자 준비도가 Dabholkar & Bagozzi(1994)가 제안한 SST 핵심태도모델에 미치는 영향을 고찰하였다. 이때 모든 소비자와 상황적 요인에 따른 차이를 파악하고자 자아의식, 상호작용욕구, 기술에 대한 두려움 등의 소비자특성과 지각된 대기시간, 지각된 과밀 등의 상황적 요인에 따른 조절 효과를 검증하였다. AMOS 18.0프로그램을 사용하여 구조방정식 모델로 분석하였고 연구 결과 기술준비도 중 낙관성은 사용용이성과 재미 동기에 유의한 영향을 미치는 것으로 나타났다. 혁신성은 사용용이성과 성과에 유의한 영향을 미치는 것으로 나타났다. 역할의 명확성, 능력 및 자아 효능감으로 구성된 소비자준비도는 사용용이성, 성과와 재미 등 모든 SST사용동기 요소에 기술준비도보다 강하고 유의한 영향을 미치는 것으로 나타났다. 마지막으로 SST 핵심태도모델 내의 SST 사용 동기, 사용 태도 및 사용의도 간의 관계에서 소비자 특성과 상황적 요인의 조절효과를 검증한 결과 지각된 과밀을 제외한 모든 변수들이 조절효과를 지니는 것으로 나타났다. 이러한 연구 결과를 바탕으로 터치스크린 SST를 도입하려는 기업에 실무적 제언을 하였다.