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

• Journal of the Korean Society of Food Culture
• /
• v.32 no.2
• /
• pp.118-127
• /
• 2017

This study aimed to analyze beverage usage motives according to selection attributes of beverage shops. Questionnaires were completed by 509 persons living in the Seoul, Gyeonggido area. The results show significant differences by gender, age, and monthly income. Female customers stayed longer and spent more money than males. Younger customers (20's, 30's) stayed longer and visited beverage shops to meet friends. Those with higher incomes stayed shorter and visited beverage shop with company staff. In the factor analysis of selection attributes of beverage shops, there were four factors: 'physical environment', 'economic benefit', 'specialized service', and 'approach convenience'. Two clusters, derived from selected attributes of beverage shops, were 'highly involved group' and 'low involved group'. The 'highly involved group' was high income and highly educated, whereas the 'low involved group' was low income and low educated. 'The highly involved group' drank beverages in the office and school while the 'low involved group' drank beverages at home. The 'highly involved group' cited safety, comfort, pleasure, and happiness more than the 'low involved group' at beverage shops. Beverage shops should develop health beverages such as caffeine or sugar-controlled beverage for 'the highly involved group'. Discounts for take-out beverages and promotional coupons should be used for the 'low involved group'.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.12 no.2
• /
• pp.59-78
• /
• 2001

The domestic food service industry has established its industrial basis since the overseas brands were introduced and international events were held in Korea. It also has showed a prominent growth rate as consumers began to show more interests in leisure and quality of working life(QWL) At this, the employees, constituting Points of contacts with consumers of the food service industry, have emerged as a Primarily critical concern in order for the food service industry, which can affect people in various ways, to adopt our own food culture and develop its business quality. In the food service industry, as a relatively labour-intensive industry, the manpower service is considered very important. Whether the industry succeeds or not depends on the role of employees as the quality of service of employees can decide the quality of the industry itself. In spite of the importance of employees in the food service industry, not many researches have been Performed on the personnel management of the industry, as Koreans traditionally have hold a prejudiced view on the food service industry and it is only a short time since the food business began to be considered as an industry. This thesis aims at research on the factors affecting job satisfaction of the employees by dealing with the importance and characteristics of the role of employees of the food service industry and theoretical background of the job satisfaction. The presumable factors affecting the job satisfaction are divided into several groups ; characteristics of organization, working condition, human relationship, psychological factors, and its reputation in the labour market. Hypotheses and models, where those factors affect the employees, are formed. Statistical methods such as correlation analysis and multiple regression are used in order to verify those hypotheses. Alternatives to improve job satisfaction of employees are suggested based on the analysis. It is expected that there will be more active researches on employees of the food service industry, as this thesis has selected employees of the food service industry as its subjects while subjects of similar researches have been mainly hotel employees so far.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.17 no.1
• /
• pp.85-107
• /
• 2006

The study reviewed a literature on a role and importance of physical environment of a hotel service and determinant factors including a renovation. Also, the study showed how the service physical environment influenced satisfaction, quality of relationship, and customer loyalty. The Sampling method used a convenience sampling of non-probability sampling methods. samples were from domestic customers experience the hotel services for more than five years of the 1st deluxe hotel in seoul. The collected 200 questionnaires were used to analyze empirically. Regression analysis were used to verify hypotheses. Service physical environment influenced satisfaction, quality of relationship and customer loyalty significantly.

• Journal of Information Technology Applications and Management
• /
• v.17 no.3
• /
• pp.25-41
• /
• 2010

F&B(food and beverage) in accommodation industry is a key service that determine the satisfaction of customers in tourism industry. As the importance of the management of quality gets increasingly highlighted in service industry, the innovation in the management of service quality and satisfaction in tourism industry is gaining high attention. In this research, we focused on the improvement and innovation of the management of procurement process for F&B service based on the smart use of information technology. A case and scenario analysis of the improvements in the management of procurement process is performed focusing on a medium-size accommodation business. Future opportunities and potential of further IT-based innovation is discussed.

• Culinary science and hospitality research
• /
• v.10 no.1
• /
• pp.32-45
• /
• 2004

This study is about choice attribution of customers make in food and beverage events. The researcher provided practical plans to uplift food-related enterprises and activate management through surveys and positive analyses, targeting customers who use food services. First of all, all event plans must include customer demands, social changes, special qualities of the business, and market research. Second, low demand season must be customers will be induced to the events. Third, prediction for market variable and solutions must be thoroughly examined and plans should look into the future to maintain a long period of time. Fourth, sufficient communication between planners and employees should be made before the event starts, so that food and beverage businesses can gain trust and quality of event services.Fifth, immaterial service and visible goods/menus in business of food and beverage events must be closely matched. Sixth, menus introducing a variety of merchandise, quality of nutrition and health of the business should be developed. Also, events from countries(regions) should be hold to create a market of cultural exchange. Seventh, for hereafter event plans, feedbacks are needed concerning customers needs and demands through customer care, after the food and beverage events. Eight, faculty management for convenience, kindness, safety, and life preserver accommodations in parking areas must be made, as automobiles are necessaries for people in Mycar era. The ninth, off-line and on-line care through on-line business construction and production of homepage must be done, due to the fact that even the well-made events are bound to fail if they are not delivered to the customers.

• Journal of the Korean Society for Aviation and Aeronautics
• /
• v.19 no.1
• /
• pp.74-87
• /
• 2011

This paper tried to research the relationship among the passenger's satisfaction and expectation of in-flight service quality, overall satisfaction and passenger's Loyalty by emphasizing on two groups of passengers and cabin crews from K-airline to find out which service quality area should be focused on for pursuing premium in-flight service. Such six service quality areas as in-flight equipment, food&beverage, duty-free sales, service ability, service image and specialized service were conceived and survey questions were made based on relevant previous researches. The analysis has used the data of 281 passengers and 336 cabin crews from K-airline. According to the analysis, in physical service factors, passengers perceive satisfaction from duty-free sales contributes to overall service satisfaction. However, cabin crews believed in-flight equipment and food&beverage are important to overall service satisfaction. In human service factors, both groups seemed to agree service ability and service image have a positive impact on overall service satisfaction. Among service satisfaction factors, the customer's satisfaction from cabin crew's service ability(service response, professional knowledge and foreign language skill) is also proven to be directly connected to customer loyalty.

• The Journal of the Korea Contents Association
• /
• v.19 no.6
• /
• pp.368-378
• /
• 2019

This study examined the differences of importance and performance perception level among the food & beverage festival attributes of visitors participating 'Daegu Chimac Festival' and also conducted importance-performance analysis (IPA) of food & beverage festival Attributes. The results were as follows: firstly, food & beverage festival attributes were grouped into four factors such as 'sanitation environment', 'food taste and variety', 'food quality and supplementary service' and 'food purchase convenient.' Secondly, the 4 factors and 21 items of festival attributes showed statistically significant differences in their levels of importance and performance. Finally, results of the questionnaire survey of 322 visitors at '2018 Daegu Chimac Festival' indicated that 'food purchase convenient' and 'food taste and variety' were important to visitors and had high performance. Although attributes related to 'food quality and supplementary service' had an low importance and low performance, and also 'sanitation environment' had an low importance and high performance in the IPA results, they were identified as the key determinants affecting food & beverage festival' success.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.7
• /
• pp.289-313
• /
• 1997

The value of 21 century travel originnate from increasing hate about environment pollution and contirmation of quality of life. Therefore the role of travel industry will developo into travel industry that travel information and knowledge unite with service under computer Reservation system out of basic travel work(counsel, agency, mediation, service, sale) So, a view of the travel industry that it is as following. 1. Operrating CRS of travel industry. 2. Constantly development of travel product and service. 2. Constantly development of travel product and service. 3. Pursuide to humanity and nature 4. Travel for keeping natural environment. 5. Establishment of new travel law. In conclusion, we certity our lappiness through travel and create new travel culture.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.17 no.1
• /
• pp.21-40
• /
• 2006

This researches aimed to find out the influence of Attribution making Image of hotel on Brand Loyalty at the Service Encounter. To achieve its goal, variables corresponding to the actual circumstances of hotels have been sampled on the basis of documentary studies. In addition, the research model, hypothesis, range of the research, and samples were selected and set up. Bellow Theoretical Results show us how effectively hotel's Image properties attributed at the Service Encounter can affect in making the Image of hotel positively and form the higher Brand Loyalty. Brand Loyalty can not be established at a time. Hotel's marketer will have to trace every single change of Band Loyalty through Marketing Research and Maintain a dominant position through a continuous relationship with guests.