• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.73-80
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• 2016

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers' revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers' positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that 'food service' was the most important factor contributing to customers' positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor 'food service' had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.512-520
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• 2017

The purpose of this study is to investigate the relationship between service quality, service value, customer satisfaction and destination association. Based on previous studies, hypotheses and research models were derived and surveyed. The analysis was conducted using 406 valid questionnaires. The study results are as follows. The physical environment and the food quality of the tourist restaurant service quality affected service value. Employee service and food quality affected satisfaction. Service value affected satisfaction. The value of service affected the association of sightseeing destination. Nevertheless satisfaction did not affect the association of sightseeing spots. Based on these study results, the following implications are suggested. Restaurant management should prioritize food quality control. Local governments need support the improvement of the physical environment. A local menu that is reminiscent of tourist attractions should be developed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.57-80
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• 2004

Resort Hotel Rate System was first introduced as an official guideline after Tourism Promotion Act, which enables the secretary of transportation to rate resort hotel by its facility and accommodation, was enacted on January 18, 1971. And the system was modified time to time to what we currently have after numerous revisions. However, the system has made a slow progress compare to the other countries system and have shown many potential problems that need to be improved. There is a problem that it is not even clear whether the act is as effective to apply it to rate any resort hotel in reality. The hotel rate system was first introduced in 1970's and changed ever since, and it also changed the private organizations to audit the decision. However, unlike the hotels in other countries, our hotel rating system is not focus on the customer's service and informations. It focus on the hotel's quality so that cause the problem whether the hotel is for customer or not In other different countries, they have some specific standard for evaluation of customer service based on customers' reference or needs. However, there is no evaluation part concerning on customer service in Korea. Also, even the hotel rating system is not based on the hotel waitress or waiter's service part. It means the system is almost focus on the hotel's qualities. Therefore, customer who needs hotel service, can not trust whether they can choose the hotels which gives the right informations and good quality services. Although hotel's physical layout is important, the service part is also important for evaluating the hotel entirely. There are a lot of things to develop and to be changed in order to develop tourism industry in the process of decision about Hotel's level in Korea Thus, this research will summarize some problems which are revised through the former research of hotel's level. And it will compare the system of hotel's level between Korea and developed countries in hotel industry Additionally, I will show current tourism industry in Korea. Finally, I suggest the improvement proposal for the level system of hotel in Korea and process of this system in the future.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.1-26
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• 2006

The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.99-111
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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.

• Food Science and Preservation
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• v.18 no.6
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• pp.844-852
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• 2011

In this study, various antioxidant propertieswere evaluated by analyzing the proximate composition and free-sugar and DNJ contents of the Bombyx mori L., Mori fructus, Morus ramulus, Mori folium, Dioscoreae rhizome and Inonotus obliquus extracts, and the antidiabetic effect was evaluated through an in-vivo experiment. Product evaluation was conducted after preparing a beverage for the easy use of the mixed extract for biological activity, as a functional resource. The biochemical composition of the extracts was 0.31% crude protein, 0.114 g/100 mL free sugar and 161.02 mg/gdw DNJ, all of which showed excellent results in all the antioxidant ability and ${\alpha}$-glucosidase inhibition ability experiments. The beverage showed the following functionalities. The total-polyphenol content was 71.93%, but the electron-donating ability was highest in the 5% extract concentration. Moreover, when the TBARS values were experimented on, KO2 showed an especially high scavenging ability. During the five-week beverage supply after inducing diabetes with streptozotocin (STZ), the change in the blood sugar was measured, and the STZ-induced diabetes+oral-beverage group (C) showed a lower blood sugar level than the diabetes comparative group (B) in the second week. In the STZ-induced diabetes+free-diet/beverage group (D), the blood glucose level also slowly decreased in the second week. The lowest blood glucose level among the STZ-induced diabetes groups was shown in the fifth week.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.614-620
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• 2014

This study was conducted to evaluate menu pattern and nutritional contents of snack menus provided by child care information centers in Seoul. Snack menus during March 2013 (morning snack : 125 cases, afternoon snack : 100 cases), including information on portion size, were collected from five child care information centers, after which the number of menu items, menu patterns, and nutritional contents were analyzed. About two-thirds of total snack menus included two menu items. There were significant differences in service time (morning & afternoon snacks). 'Beverage+Food' pattern (66.7%) was the most commonly used; 'Beverage' pattern was significantly higher in morning snacks (10.4%) than in afternoon snacks (1.0%). Morning and afternoon snacks provided 124.5 and 170.6 kcal of energy and 116.4 and 90.9 mg of calcium, respectively, which are 8.9% and 12.2% as well as 19.4%, and 15.2% of children's daily energy and calcium requirements. To improve the quality of food and nutrition offered to children through snacks at child carre centers, a more detailed snack menu plan as well as nutritional guidelines for institutions should be developed.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.139-150
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• 2006

The purpose of this study was to investigate Visitors' satisfaction at Eco-Agriculture/Organic Food Expo held in Uljin in 2005. The questionnaire survey with 1,120 participants was conducted at the venue for three times from July 22nd to August 15th, 2005. The evaluation considered Expo facilities and services, and motives of visit along with demographics of 1,080 valid samples. Evaluation results indicate overall satisfaction level of Expo participation was positive and 63.6% of the respondents showed intention of revisit and/or future visit to agricultural events. Expo facilities and service represented higher satisfaction level, however cost factors such as food and beverage, souvenirs and entrance fee had lower performance levels. The study outcome can help local governments and/or organizers host hallmark tourist events in planning and managing.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.273-302
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• 1998

INTERNATIONAL MONITORY FUNDS wave swept the Economic structural insolvency lies one upon another with low growth, low trust, low prices, low interest and low employment as[2 down 3 up] phenomenons have been distinguished and low enterprise a control of structures due to forecasting 200 million unemployment, including 600 million unemployed the head of a family population have a difficulty in their life. Only way to give them hope is through the commencement of an enterprises to have 2nd career development. But end of 1995, 467,00 dining out companies have been established and recently business are in depression. There are many business conditions of change of business or reduce operations, if unemployment populations of 5%, 100,000 peoples doing the commencement of an enterprises, enormous number of dining out companies will be increased and the competition will be fierce, especially those who have short knowledge and experience doing the commencement of an enterprises have high failure than success which will give a problems to society. Our study is to make the commencement of an enterprise to reducing the faiure and to be successful for main point to successful commencement of an enterprise, the established can self capability and mental condition, the main important factor is types of industry selection, successful and those established who takes this conditions will very carefully inspect various matters by scientifically and rationally mind industrys propulsion graphs and open official fixture graphs will framing detail factors. One by inspect the reduction of failure, and successful commencement of an enterproses mind industry have been studied.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.