• 한국프랜차이즈경영연구
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• 제9권3호
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• pp.45-55
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• 2018

Purpose - Non-verbal Communication with customers in restaurant business can play an important role because it affects customer behavior and attitudes as a means to develop and maintain long-term relationships with customers. The purpose of this study is to analyze the effect of non-verbal communication with customers and the effect of the influence on customer satisfaction, trust, and revisit intention. Research design, data, methodology - In order to verify the research models and hypotheses of this study, questions were prepared for each variable and data were collected through questionnaires. The questionnaire survey was conducted from March 27, 2018 to April 17, 2018, for those who agreed with the citizens of the Jeju area who visited the restaurant recently. 50 out of 100 were conducted by internet survey and 50 were surveyed. Thus, a total of 100 responses were used using structural equation modeling with Smartpls 3.0. Results - The results of the study are as follows. First, non-verbal communication has a significant impact on customer emotion. Second customer emotion have a significant impact on customer trust and satisfaction. Third, Customer satisfaction had positive a significant effect on revisit intention. Fourth, Customer trust had positive a significant effect on revisit intention. Conclusions - The implications of this study are following as: The food service company should continuously provide non-verbal communication training to employees so that they can respond to customers with the right attitude and bright smile. In particular, in the case of restaurant franchises, customer response manuals should be created and distributed to the franchisees, and a regular training program for the franchisees should be implemented to provide the same service to the customer. Second, CEOs should have to worry about what kind of experience he or she has left since leaving the store. It is also necessary to constantly look at what customers experience in their stores or in their brands, and what emotions they form through their experiences. Third, the more satisfied or trusted customers are formed through the service of the employee, the more loyal the restaurant business will be, and the more likely it is to make continuous revisit and positive word-of-mouth activities..

• 마케팅과학연구
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• 제18권4호
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• pp.61-118
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• 2008

본 연구는 국내외 프랜차이즈의 해외진출에 대한 연구들을 바탕으로 국제프랜차이징연구의 전체적인 연구체계를 세워보고, 연구체계를 형성하고 있는 연구요인들을 확인하여 각 연구요소별로 이루어지는 연구주제와 내용을 살펴보고, 앞으로의 연구주제들을 제안하고자 한다. 주요한 연구요소들은 국제프랜차이징의 동기 및 환경 요소과 진출의사결정, 국제프랜차이징의 진입양식 및 발전전략, 국제프랜차이징의 운영전략 및 국제프랜차이징의 성과이다. 이외에도 국제프랜차이징 연구에 적용할 수 있는 대리인이론, 자원기반이론, 거래비용이론, 조직학습이론 및 해외진출이론들을 설명하였다. 또한 국제프랜차이징연구에서 보다 중점적으로 개발해야 할 질적, 양적 방법론을 소개하였으며, 마지막으로 국내연구의 동향을 정리하여 추후의 연구방향을 종합적으로 정리하였다.

• 대한전기학회논문지:전력기술부문A
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• 제53권9호
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• pp.521-528
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• 2004

The demise of the native franchise markets and the emergence of competitive markets in electricity generation service is substantially altering the way that operation and planning activity is conducted and is making it increasingly difficult for market participants such as generation firms to prospect the future electricity markets. Traditional generation expansion planning (GEP) problems which centrally determine the least-cost capacity addition plan that meets forecasted demand within pre-specified reliability criteria over a planning horizon (typically 10 to 20 years) is becoming no more valid in competitive market environments. Therefore, it requires to develop a new methodology for generation investments, which is applicable to the changed electric industry business environments and is able to address the post-privatization situation where individual generation firms seek to maximize their return on generation investments against uncertain market revenues. This paper formulates a new generation expansion planning problem and solve it in a market-oriented manner.

• 한국조리학회지
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• 제7권3호
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• pp.129-144
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• 2001

Bakery, Pastry Industry Changed to a two poles after I.M.F. Management style could classicfy a bakery, pastry filelds by Franchise, Instore, mass production Bakery etc. Among them, the window bakery system have a problems for operation. That system was confronted by An Emergenuy situation for supply with man power. This positive analysis was under the influence of many factory. for instance : Remuneration, Job satisfaction, employee benefit and service programs, Environment of work room. The purpose of this study for the directions to improve the conditions. In conclusion, Employee and employer have control of internal satisfaction and efficient operating for horizontal.

• 한국정보시스템학회지:정보시스템연구
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• 제29권1호
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• pp.225-240
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• 2020

Purpose The purpose of this study is to identify features of Gapjil and platform tyranny through South Korea's Gapjil and platform tyranny cases and to suggest countermeasures to both kinds of cases and follow-up study subjects. Methodology/approach We examined South Korea's Gapjil and platform tyranny cases by using Big Data analytics. Then we made a close examination of the two typical cases, through which we compared features and countermeasures of Gapjil and those of platform tyranny. Findings Gapjil mostly occurred at conventional companies and franchise companies, between major and minor companies, or due to lack of owner's qualifications. The features of platform tyranny were excessively monopolistic structure of platform business, inadequate legal sanctions, and features of ICT companies. Establishment of legal bases for sanctions and education for platform participants were suggested as countermeasures.

• 한국의류산업학회지
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• 제15권1호
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• pp.35-45
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• 2013

The purposes of this study were to segment the women's plus-size market by the types of store patronage, profile the segments, and examine the differences in satisfaction with clothing attributes and variety of plus-size apparels according to different segments. The questionnaires included the 7-point likert scales on store patronage, satisfaction, clothing involvement and body cathexis. Five body measurements were recorded by sales people, and the respondents also provided information on their weight, height and garment size in addition to demographic characteristics. Questionnaires were collected from 7 franchise stores in Seoul, Anyang, Daegu, and Cheonan during the months of February, 2011 to April, 2011. 210 questionnaires were distributed and 160 were returned. Excluding incomplete questionnaires, a total of 149 questionnaires were used in the final analysis. The cluster analysis based on store patronage identified four segments- major patrons of specialty stores, multi-channel users, regular store users, and internet shopping mall users. Significant differences were found among the four segments of women's plus-size consumers in terms of clothing involvement, age, occupation, education and clothing expenditures. Internet shopping mall user group were in overall less satisfied with several clothing attributes and variety compared to other groups.

• 한국IT서비스학회지
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• 제17권2호
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• pp.35-47
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• 2018

An electronic receipt (e-receipt) is a receipt issued electronically in place of a traditional paper receipt. This e-receipt, which can be accessed on a smartphone or online, allows for the exchange of goods, refunds, and other services without a paper receipt. The government is focusing on widespread dissemination of e-receipts to realize a society without paper by 2020. Introduction of the e-receipt has begun in mainly large marts and coffee shops, and recently, major franchise convenience stores. As a result, individual customer's transactions are being converted into electronic transactions, and the payment methods are changing to card-based electronic payment services or prepaid electronic payment services. The number of non-paper commercial transactions are also on the increase. In this paper, we try to identify the e-receipt industry ecosystem by analyzing the industries and markets participating in the process of receipt issuance from the perspectives of storage, management and disposal, and to analyze the domestic industrial and social economic effects expected from the spread of electronic receipts.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.92-108
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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.

• 화훼연구
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• 제17권4호
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• pp.336-341
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• 2009

최근 우리나라의 화훼산업은 농가, 재배면적, 소득의 계속적인 감소로 어려운 상황에 놓여있어 이러한 문제의 해결방안으로 화훼산업의 브랜드 실태조사 및 몇 가지 전망을 하였다. 일본의 화훼브랜드는 체인스토어나 프랜차이즈 형식으로 체계적인 화훼브랜드가 정착되어있으나 우리나라는 화훼브랜드만이 가지고 있는 고유한 이미지와 스타일을 아직 가지지 못한 실정이었다. 하지만 우리나라에서 10 cm 실내 분화식물, 어버이날 카네이션 상품 및 근조 및 축하용 화환의 성공적인 브랜드가 탄생하여 소득을 창출할 수 있다면 그 효과가 파급되어 브랜드 비즈니스가 성공할 수 있을 것이라 기대해본다.

• 동남아시아연구
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• 제21권1호
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• pp.49-91
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• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.