• The Korean Journal of Franchise Management
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• v.6 no.2
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• pp.87-104
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• 2015

This study, based on theoretical and practical understanding of franchising, aims to conceptualize franchising in terms of marketing mix and proposes new paradigm of franchising. New schema of the franchise marketing mix involves both customer gap and franchisee gap by including customer and franchisee contacts and sets activities that include components of franchise system as the factor of marketing mix. So we could suggest the franchise marketing mix, '4F' by introducing conventional marketing mix concept into this assumption. The 4F schema consist of four sub-dimensions: 'Format', 'Fee & Royalty', 'Franchising Process', and 'Franchise Communication', which correspond to '4P'. In perspective of marketing mix, we could divide the franchise system into primary activity and support activity, then we also could categorize the fundamental activity into four-classification system, 4F schema. We expect that franchise marketing mix, 4F can be useful both theoretically and practically as it not only is not too different from the conventional marketing mix, but it also proposes franchise value chain by including unique characteristics and contents of the franchise system.

• The Korean Journal of Food And Nutrition
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• v.7 no.1
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• pp.36-44
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• 1994

In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

• The Korean Journal of Franchise Management
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• v.8 no.2
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• pp.5-16
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• 2017

Purpose - This study empirically analyzes the effects of social responsibility activities (legal, charitable, environmental, ethical) of franchised chain hotels on customer value and SNS citizenship behavior. Furthermore, this study examines mediating role of customer value on SNS citizenship behavior. Design, data, and methodology - A survey was conducted on customers residing in Korea who had visited the franchised chain hotels in Seoul, Gyeonggi, and other regions, over a period of three months (from October 1, 2016 to December 31, 2016). There were a total of 426 valid samples, and the hypotheses were tested through hierarchical analysis. Results - First, among the social responsibility activities of franchised chain hotels, all four factors of legal, charitable, environmental, and ethical responsibilities had a statistically significant positive effect on customer value. Second, among the social responsibility activities of franchised chain hotels, all four factors had a statistically significant positive effect on SNS citizenship behavior. Third, customer value had a statistically significant positive effect on SNS citizenship behavior. Conclusions - Since social responsibility activities are utilized as a means of direct marketing, for creating and selling images of products and services of franchised chain hotels, it is necessary to become a fixed form of corporate culture.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.61-73
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• 2011

Supermarket Franchising, as a relatively new mode of retail business, is often regarded as one of the two hallmarks of the "Modern Logistics Revolution". After more than ten years of development, franchise supermarkets have been a rising force in retail business in China. As a product of a highly-developed commercial economy, franchise supermarkets mainly deals in foodstuffs and other daily necessities, featuring low cost, high turnover rate, low prices and diversified inventory. Propelled by the conveniences that come with open shelves and self-service shopping, franchise supermarkets have been growing very rapidly and the rise of many franchise supermarket brands bears testimony to its growth potential and profitability. Meanwhile, in the backdrop of this boom, some franchise supermarkets are going bankrupt. This paper analyzes the current status of franchise supermarkets and some factors bearing on their core competencies, so as to close the competitiveness gap with international retail giants.

• The Korean Journal of Franchise Management
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• v.12 no.4
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• pp.1-11
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• 2021

Purpose: The franchise system started by Singer Sewing Machine in the US is acting as a national economic growth engine in terms of job creation and economic growth. In China, the franchise system was introduced in the mid-1980s. And since joining the WTO, it has grown by 5-6% every year. However, compared to the growth rate of franchises, studies on shared growth between the chain headquarters and franchisees were insufficient. Accordingly, recent studies related to shared growth between the chain headquarters and franchisees have been active in China. The purpose of this study is to examine the knowledge transfer system between the knowledge creation, knowledge sharing, and the use of knowledge by franchise chain headquarters in China. In addition, the relationship between franchise satisfaction and performance is identified. Research design, data, and methodology: The data were collected from franchise stores in Sichuan, China, and were conducted with the help of ○○ Incubation, a Sichuan Province-certified incubator. From November 2020 to January 2021, 350 copies of the questionnaire were distributed in China, and 264 copies were returned. Of these, 44 copies with insincere answers and response errors were excluded, and 222 copies were used for analysis. The data were analyzed with SPSS 22.0 and AMOS 22.0 statistical packages. Result: The results of this study are as follows. First, knowledge creation has been shown to have a statistically significant impact on knowledge sharing and knowledge utilization. In particular, the effectiveness of knowledge creation was higher in knowledge sharing than in knowledge utilization. And we can see that knowledge sharing also has a statistically significant e ffect on knowledge utilization. Second, knowledge sharing was not significant for transaction satisfaction and business performance, and knowledge utilization was significant for transaction satisfaction and business performance. These results can be said to mean less interdependence of the Chinese franchise system. Finally, transaction satisfaction was statistically significant to business performance. The purpose of this study was to examine the importance of knowledge management to secure long-term competitive advantage for Chinese franchises. This study shows that knowledge sharing is important for long-term franchise growth. And we can see that there is a lack of knowledge sharing methods in the case of franchises in China. I n addition, it was found that the growth of Chinese franchises requires systematization of communication, information sharing measures and timing, help from chain headquarters, and mutual responsibility awareness.

• The Korean Journal of Franchise Management
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• v.4 no.1
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• pp.73-90
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• 2013

Franchise industry know-how and an excellent management company organically integrated knowledge management resources industry. The franchise industry in the country's economic growth continues to contribute a large bar, has had an impact on the company's growth The franchise industry franchise industry in Japan than in other industries, and long-term steady growth rate despite the recent recession and recovery illustrates a trend Thus, the structure of the franchise industry in Japan by analyzing the company's franchise industry in Korea for overseas expansion strategies are evaluated In this study, a plateau in Japan to get bigger and provide a starting point for the 2009 and 2010 Census of Japan Association of Chain and Franchise all over the franchise system through a comparative analysis of Japanese overseas franchise business structure and strategies, and identify the research Korea based on the company's overseas expansion strategy is aimed at For this purpose, literature review and statistical analysis of the number of chain stores industry results, sales trends over the following four results are derived. 1) services with emphasis laid plans enable one franchise 2) the flow of services to the aging franchise, nursing, health-oriented, early childhood education, beauty and related business expected to grow 3) Recognition of Japanese culture and understanding of the importance of the service sector to account for differences in 4) services business of the need for efforts to increase productivity are summarized Based on the results of this study, Korea Franchise companies in the industry, Japan IS overseas expansion strategy franchise industry awareness of cultural differences in the institutional environment and the strategy should be considered.

• Asia Marketing Journal
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• v.15 no.2
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• pp.1-27
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• 2013

The main goal of this study is to examine the competition intensity in the Korean bakery franchise industry and to identify the core competencies of the industry's leading company, Paris Baguette. The frameworks of PEST analysis, Cross Impact analysis, a Five Forces Model, a Value Chain, and VRIO analysis. PEST and Cross Impact analysis were employed to investigate the industry's external environment, and the results indicated that 'increased attention on corporate's Creating Shared Value (CSV) activities' is the most influential factor among others. The analysis using the Five Forces Model found industry rivalry and substitutes were the greatest threats. Finally, the results of Value Chain and VRIO analysis identified four core competencies of Paris Baguette: its CEO's craftsmanship, e-procurement system, quality of dormant dough, and hub system. Multiple managerial implications are suggested for practitioners in the marketing area, especially in the saturated market environment.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.183-197
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• 2016

This study was conducted to investigate the relationships among service quality, perceived benefit, perceived value and behavioral intention as perceived by franchise snack bars customers. The service quality of franchise snack bars' was tested in three sub-dimensions: environmental quality interaction quality, and outcome quality, which are based on Brady & Cronin's third-dimensional model. A total of 450 survey questionaires were distributed from March 9th to November 12th in 2015, of whi 411 questionnaires were deemed suitable for statistical analysis. SPSS 20.0 program was employed to conduct frequency analysis and reliability analysis, while AMOS 20.0 program was used to test the hypotheses. The results revealed that all three elements of service quality have a positive impact on perceived benefit. In particular, the outcome quality element had the greatest influence on perceived benefit. In sum, customers of a franchise snack bar considered outcome variables such as food taste, reasonable amount, and general quality of food as the most important factors to fulfill the benefit. This results suggest that Korean snack bar franchise companies need to consider improvements to outcome quality features, such as food quality. In addition, perceived benefit was a critical antecedent of perceived value, which was itself a significant predictor of behavioral intention. In conclusion, this study applied the means-end chain theory on franchise sank bar segmentation, as well as three dimension service quality model as developed by Brady and Cronin, and found results that will enable meaningful strategics for snack bar foodservice segmentation in pursuit of the development of efficient business plans, and that can be utilized as a theoretical data for future studies.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.81-84
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• 2005

As a works of total design program for franchise, Visual Identity Will supply harmonious batch of images to their customers in various marketing environment of franchise members. so Visual Identity will explain a concept of space-design to their clients more clear than any others. and it will help a clients to accept fran-brand more easily. Because suppling a chain of images constantly under the 'VISUAL IDENTITY' is more efficient way to market. Space-design constituted with 'systematically-organized Visual Identity plan'.! It's very usefull one to rise brand value among some works of brand marketing

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.