• Title/Summary/Keyword: Hotel Restaurants

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The Influence of the Propensity to Consume of the Domestic Consumer Eating Out on the Satisfaction of Visiting the Themed Restaurant (국내 외식소비자의 소비성향이 테마 레스토랑 방문 만족에 미치는 영향 - 레스토랑 선택을 조절효과 중심으로 -)

  • Yang, Dong-Hwi;Kim, Chan-Woo
    • Culinary science and hospitality research
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    • v.22 no.8
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    • pp.17-26
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    • 2016
  • This study conducted to identify the influence of consume propensity on the visiting satisfaction among 253 people who visited the themed restaurants across the country within two months from the date of January 7, 2016. The result of this study are as following: Sociality, impulsivity, and planning are used for estimating the propensity to consume, and sociality (${\beta}=.551$, p<.001), impulsivity (${\beta}=.094$, p<.05), and planning (${\beta}=.328$, p<.001) had the significant positive (+) influence on satisfaction. Second, the choice of the themed restaurant had the significant positive (+) influence on the all variables of consume propensity in the first stage model that the propensity to consume of consumers was considered as an independent variable. In the second stage input model, the choice of restaurant (${\beta}=0.228$, p<.01) had the significant positive influence. That is, the choice of restaurants generally elevated the satisfaction of visiting the themed restaurants. In the third stage that the interaction between the propensity to consume of consumers was considered as an independent variable. The results show there was the significant positive (+) regulation effect with sociality (${\beta}=.108$, p<.05) and planning (${\beta}=.167$, p<.05), but there was no influence with impulsivity.

Exploring Job Attitude of Service Employee and Its Impact on Customer Orientation in the Food Industry - Focusing on Daejeon Restaurants -

  • Jeon, Hyeon-Mo;Kim, Jung-Soo
    • Culinary science and hospitality research
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    • v.22 no.6
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    • pp.87-97
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    • 2016
  • The purpose of this study was to explore the effects of job attitudes from the professional restaurant service organization on customer orientation. Using a self-administered questionnaire, data was collected from service employees of professional restaurants. Survey was conducted 20 days from October 11, 2015 to October 30, 2015. Total of 200 questionnaire were distributed and 185 samples were collected and used in the data analysis after excluding 15 unfaithfulness answers. SPSS 18.0 statistical program were used to analyze samples. The result indicated significant and positive impacts between job attitude and its sub-factors(i.e., job satisfaction, organizational commitment) on customer orientation.

The Relationship Among Customer Attitudes, Relationship Benefits, Service Convenience, and Customer Loyalty in Hotel Membership Restaurant

  • Park, Bong-Gyu;You, Hyung-Sook;Otani, Shintaro
    • Proceedings of the Culinary Society of Korean Academy Conference
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    • 2006.07a
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    • pp.123-132
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    • 2006
  • Although the numbers of the membership restaurants have increased steadily, the extant study has not been vigorously conducted. Therefore, it has been very hard to discuss in detail about the customer characteristics and the marketing strategies of these membership restaurants. The purpose of this study was to analyze the relationship among several factors, such as customer attitudes, relationship benefits, service convenience and customer loyalty. In order to accomplish the purpose, customers who are the members of M club at L hotel located in Busan were selected. The findings were as follows. First, there was a strong relationship between customer privacy and relationship benefits. Also, the relationship was found between customer value and relationship benefits. Second, service convenience and relationship benefits showed relationship with customer loyalty.

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Effects of Brand Familiarity and Coupon Proneness of a Restaurant Chain on Coupon Redemption & Revisit Intention - Based on Undergraduate Student - (외식업체의 브랜드 친숙도와 쿠폰 이용 성향이 쿠폰 상환 및 재방문 의도에 미치는 영향에 관한 연구 - 대학생을 중심으로 -)

  • Lee Young-Nam;Nam Ja-Sook;Jo Sung-Moon
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.4
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    • pp.481-487
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    • 2006
  • Coupons that restaurants are competitively issuing have considerable effects on company profits, depending on the performance of redemption rate. The purpose of the study is to identify the coupon type that consumers most prefer, among coupon types the most frequently issued restaurants, and to investigate consumers' coupon redemption rate and revisit intention based on brand familiarity. In this study, freshmen and sophomores in the 2-year colleges and the universities located in Seoul and Kyoungi province were sampled by convenience sampling, and surveyed about 3 coupon types (free meal coupon, discount rate coupon, discount price coupon) with 150 copies of questionnaire for each type, totally 450 copies randomly distributed. As a result, relationship between coupon redemption intention and revisit intention based on brand familiarity was that, the higher brand familiarity was, the higher coupon redemption intention and revisit intention were, regardless of coupon types. This study lies in that it approached to discount method, one of the coupon types, by further subdividing into discount rate and discount price, and that redemption intention and revisit intention were studied by taking account of coupon familiarity.

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A Study on the Service Choice Attribute of Korean Restaurants (한식 전문 업소의 서비스 선택 속성에 관한 연구 - 경기 북부 지역을 중심으로 -)

  • Cho, Sung-Ho;Chae, Sin-Suk;Kim, Kwang-Soo;Back, Young-Chang;Choi, Sung-Woong
    • Culinary science and hospitality research
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    • v.14 no.4
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    • pp.188-202
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    • 2008
  • The purpose of this research was to investigate the effects of various restaurant choice attributes on customer satisfaction that has positive influence on repatronage and word of mouth intent. This study examined relevant literatures, set up some hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to total 478 customers who had visited restaurants around the northern part of Gyeong-gi province. The model was tested using SPSS 12.0 and AMOS 5.0 with 472 samples which received a 99% usable response rate. The results of empirical analysis were as follows: 1) menu quality has a significant effect on customer satisfaction and word of mouth intent. 2) service quality and convenience have a significant effect on customer satisfaction. 3) customer satisfaction has a significant effect on repatronage and word of mouth intent. 4) word of mouth intent has a significant effect on repatronage intent.

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The Relationship between Job Dissatisfaction and Turnover in a Deluxe Hotel and a Family Restaurant (호텔 및 패밀리레스토랑 종사원의 불만족이 이직의도에 미치는 영향)

  • Jung, Hyo Sun;Yoon, Hye Hyun
    • Korean journal of food and cookery science
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    • v.31 no.5
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    • pp.635-641
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    • 2015
  • This study considers the influence of the job satisfaction of employees at deluxe hotels and family restaurants on turnover intent, and seeks to analyze the moderating effects of company type (deluxe hotel and family restaurant) on the relationship between job dissatisfaction and turnover intent. Based on a total of 408 employees, this study reviewed the reliability and validity of the results obtained from empirical research using the Amos program. The hypothesized relationships in the model were tested simultaneously using structural equation modeling (SEM). The major findings are as follows. Job dissatisfaction was separated into five factors: the work itself, promotion, pay and benefits, supervision, and co-workers. The empirical results indicate that job dissatisfaction positively influences the turnover intent of employees. More specifically, the work itself (${\beta}=0.346$, p<0.001), and supervision (${\beta}=0.281$, p<0.001) significantly affects employees' turnover intent, whereas promotion, pay and benefits, and co-workers did not. Therefore, the turnover intent of employees at hotels and family restaurants decreased when they were motivated by strategies related to job dissatisfaction. In addition, the findings demonstrated that the company type moderated the effect of job dissatisfaction (e.g., co-worker) on turnover intent. Limitations and future research directions are also discussed.

A Study on the Menu Management of Betel Restaurants (메뉴 교체의 관리 방안에 관한 연구 -호텔 레스토랑을 중심으로-)

  • 김기영;이동근
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.1-20
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    • 2002
  • The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

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Research on the Structural Relationships Between Hotel Restaurant F&B Production Strategies, Service System, and Business Performance (호텔레스토랑의 식음료생산전략, 서비스시스템, 경영성과와의 관계연구)

  • Kang, Seok-Woo;Kim, Duk-Hee
    • Korean journal of food and cookery science
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    • v.23 no.6
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    • pp.1003-1014
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    • 2007
  • This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.

Research for Determining Hotel Restaurant SCM Activities to Improve Performance (성과 향상을 위한 호텔 레스토랑 SCM 활동 측정에 관한 연구)

  • Kang, Seok-Woo;Park, Ji-Yang
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.6
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    • pp.963-971
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    • 2007
  • This research aimed to determine the relationship between hotel restaurants' SCM activities and their results. The samples are included exclusive high-end hotels located in the seoul area. To analyze the data, frequency analysis, reliability analysis, factor analysis, and regression analysis were applied. Multiple regression analysis showed that SCM activities (${\beta}$=.342, p<.000), information sharing (${\beta}$=.136, p<.006), and cooperative activities (${\beta}$=.120, p<.015) had a significant impact on financial performance. The explanatory power of this model was 14%, and there was statistical significance in the regression model. SCM activities(${\beta}$=.221, p<.000), information sharing (${\beta}$=.475, p<.000), and cooperative activities (${\beta}$=.172, p<.000) also had a significant impact on non-financial performance, and the explanatory power of this model was 29%, with statistical significance in the regression model.

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Analysis of Relationship between Supply Chain Management and Food Production Strategies for Food Supplies in Hotel Restaurants (호텔 레스토랑의 식자재 조달 관련 공급 체인 관리와 푸드 생산 전략 간의 관계 분석)

  • Kang, Seok-Woo;Park, Ji-Yang
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.107-118
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    • 2007
  • This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

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