• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.233-248
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• 2019

The purpose of this study is to examine the effect of success factors of foodservice business start-up on management performance and entrepreneurial satisfaction and to analyse the mediating effect of management performance on the relationship between success factors of foodservice business start-up and entrepreneurial satisfaction. Collected data were statistically analyzed using SPSS 22.0. The results of this study are as follows: First, success factors of foodservice business start-up consists of location, service, facilities, and food. Among success factors, location, service, facilities, and food had a significant influence on management performance and entrepreneurial satisfaction. Second, management performance had a significant influence on entrepreneurial satisfaction. Third, management performance had a mediating effect between success factors of foodservice business start-up and entrepreneurial satisfaction. The conclusion section suggested strategic implications to induce success factors, management performance and entrepreneurial satisfaction based on the findings.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.599-605
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• 2021

In this study, we empirically investigated how start-up support programs provided at colleges affect students' satisfaction with their major and their Entrepreneurial Intentions. The participants included 248 students from five colleges two-four-year colleges located in Seoul, Gyeonggi-do Province, Chungcheong-do Province, Gyeongsangbuk-do Province, and Jeola-do Province. SPSSWIN 24.0 for descriptive statistics analysis, exploratory factor analysis, reliability analysis, multiple regression analysis, and moderated regression analysis. showed that, among various forms of support for business start-up, support for education on start-up and support for start-up activities had a positive impact on the students' opportunity motivation and achievement motivation at a statistically significant level. opportunity motivation, achievement motivation, and independence motivation all positive influence on the students' resolution to start a business support for education on start-up and support for start-up activities had positive impact on the studens' entrepreneurial Intentions. These findings suggest that college programs that support students' business start-up need to be developed and applied with a focus on support for education on start-up and support for start-up activities to enhance college students' satisfaction with their major and stimulate their Entrepreneurial Intentions.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.51-59
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• 2013

This study, through the domestic literature research and the success stories of restaurant business, derived the success factors, the impact of these factors on the management performance was carried out through a survey for the establishment of Foodservice Business empirical research. First, according to the result that analyze effect that founder special quality factor gets in management result, was expose that a social technology causes effect that keep in mind in net profit growth rate and customer rate of increment and result that establishment readiness keeps in mind in net profit growth rate, customer rate of increment and seat turnover rate was confirmed. Second, in operation management factor accessibility in customer rate of increment and seat turnover rate, facilities in seat turnover rate, service capacity in net profit growth rate and customer rate of increment and seat turnover rate, promotion activity was confirmed that keep in mind each in customer rate of increment. Third, the effect that quality directivity gets in management result in occasion of establishment restaurant business in goods factor was confirmed that do not keep in mind statistically. Therefore, this study, by presenting the factors for establishment of restaurant business, may contribute to the success strategy establishment of the establishment restaurant business preparator and existing restaurant businessmen.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.576-584
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• 2020

The effect of conducted using Q research method, which is one of qualitative analysis methods that can approach in-depth and essential meaning of Spanish restaurant's perception of dining out consumers. The purpose of this study is to classify Spanish restaurant's perceptions of catering consumers by type, to find out the characteristics among them, and to suggest future improvement directions. An exploratory study was conducted using Q-methodology to analyze the subjective perceptions of restaurant customers in Spanish restaurants. To this end, the Q-sort, which consists of a statement card, a P-sample, and a classification process, was analyzed through Q factor analysis using the PC QUANL program. The results were classified into two types. Type 1 (N=10): Spanish restaurant preference, Type 2 (N=7): The name of the factor was set as the type of professionalism in Spanish restaurants. Each type was found to have different characteristics. Each subjective perception detected through this analysis can be used as basic data for various studies.