• Journal of the HCI Society of Korea
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• v.13 no.3
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• pp.55-63
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• 2018

Most people today search for information on the Internet about the goods or services they want to purchase and then assess the replies posted by other people who have experience with those goods or services. These replies serve as an important reference point that can affect purchase decisions. Replies are divided broadly into two types: first, market normative replies about whether a person experiences satisfaction with (or more than) the price paid for goods or services (positive) or not (negative); and the second is non-market normative replies about whether the goods or service provider morally deserves the profits gained from providing them (positive) or not (negative). Previous studies on replies have focused on market normative replies (whether the food is delicious), and there have only been some studies on the effect of non-market normative replies (the owner is morally good). This research was undertaken to re-examine the effect of market normative replies identified by previous studies in a restaurant visit intention evaluation (Experiment 1), to examine the effect of non-market normative replies not investigated in previous studies (Experiment 2), and to compare the effect of market normative replies and non-market normative replies (the meta-analysis) In conclusion, restaurant visit intention was stronger when market normative replies were positive (delicious) than when they were negative (not delicious) (Experiment 1). Furthermore, restaurant visit intention was stronger when non-market normative replies were positive (the owner is moral) than when they were negative (the owner is immoral) (Experiment 2). On the other hand, it was found that restaurant visit intention was stronger when non-market normative replies were positive than when market normative replies were positive, and restaurant visit intention was weaker when non-market normative replies were negative than when market normative replies were negative. This implies that people are more likely to be affected by non-market normative replies than market normative replies. In addition, this study suggested that the mood changed more before and after checking non-market normative replies than before and after checking market normative replies, and due to this difference, people could be affected more by non-market normative replies than market normative replies.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.159-173
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• 2015

This study performed to examine the effects of the characteristics of SNS information, SNS site, and perceived usefulness of information on the visiting intention of SNS user in context of restaurant. Customers use SNS for navigation to find useful information and confirm the information about the destination they would like to visit. To achieve purpose of the current study, we developed a research model based on theoretical backgrounds and conducted a questionnaire survey targeting who is using SNS for searching a useful information. The results were as follow. 1) SNS information reliability, neutrality and amusement had a positive effect on the perceived usefulness of the information. 2) SNS site interaction, usage simplicity and reliability had a positive influence on the perceived usefulness of the information. 3) SNS user's perceived usefulness of the information had a positive effect on the perceived usefulness of the information.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.18-32
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• 2013

This study attempts to 1) identify the dimensions of perceived value in the restaurant industry and 2) assess the effects of these dimensions on overall customer satisfaction and behavioral intent. With a total of 272 samples obtained from empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data:${\chi}^2$ 140.087(df 80), CMIN/df 1.751, RMR .060, GFI .937, AGFI .906, NFI .962, CFI .983, RMSEA .053. As a result of confirmatorical analysis, the quality value, emotional value and economical value were quantified as perceived value in fastfood restaurants. These factors were indicated to have influence on customer satisfaction and re-visit intention. Limitations and future research were also discussed.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.109-118
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• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

• Journal of the Korea Society of Computer and Information
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• v.28 no.12
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• pp.249-257
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• 2023

In this paper, we propose ways how portal site POI(Point-of-Interest) contents by analyzing the effect of portal site POI contents attributes on favorability, satisfaction, and visit intention, and to propose a strategic marketing plan using portal site POI contents in restaurants. In this study, a survey was conducted on 300 people who had experience using portal site POI contents. Through prior research, the portal site POI contents attributes were classified into accuracy, authority, aesthetics, and currency. To verify the research hypothesis, single regression analysis and multiple regression analysis were conducted to confirm the relationship between variables. To summarize the core research results, first, the portal site POI contents attribute showed a positive relationship with favorability. Second, it was found that the portal site POI contents attribute had a positive relationship with satisfaction. Third, it was found that favorability had an effect on satisfaction. Fourth, it was found that favorability had an effect on the visit intention. Fifth, satisfaction was found to have an effect on the visit intention. Based on the analysis results, in order to induce customer visits in restaurants, it is necessary to make good use of portal site POI contents to increase user favorability and to allow users to visit stores.

• Hwankyungkyoyuk
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• v.25 no.2
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• pp.242-253
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• 2012

This research aims to identify the effect of message design on university students' attitude toward the BIPV (Building Integrated Photovoltaic) and find out its educational availability and implications in environment education. For this purpose, we conducted a survey on questionnaires answered by 244 students of S university at lunch time in the school restaurant with the imaginary scenario that it is required to increase the food price due to photovoltaic-equipment. The students were divided into 9 groups and according to whether the eco-friendly message components are offered and the different rate of a rise in the foods' price. In order to look over various aspects of attitudes, the questionnaires are subdivided into 2 parts according to the classification of attitudes; the preference as an cognitive-affective attitude and the intention of visit as an behavioral attitudes. The results of this study are summarized as follows; (1) The eco-friendly message design has a significant effect on students' attitude. (2) If given explanation including information regarding eco-friendly facility and marking eco-friendly' adject, it has an positive influence on students' preference and intention of visit. (3) It is more effective to offer the information about the reason why the cost increase than just explain the eco-friendly characteristics of object as the message design strategy to attract student's positive attitude. (4) Although it is required to burden a certain scale of cost, students show higher preference and intention of visit if given the eco-friendly message design.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.52-63
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• 2016

This research was conducted about four weeks from April 1, 2016 until April 30. Data collection for customers who visit the restaurant franchise in Seoul. Results shown that choose a restaurant franchise result sync conducted a regression analysis to analyze the impact on consumers' purchase intention. Kindness was the influence of B=0.597 (p<.001), is a unique B=0.210 (p<.001), cleanliness is B=0.230 (p<.001) significant information on the degree of consumer purchases (+). Second, choose a restaurant franchise motivation verify the moderating effect of consumer attitudes between the purchase intention of consumers eating out analysis. In the first stage determining factor model to 0.630, F=128.612 (p<0.01) emerged as significant. In the second stage of the explanatory models increased by the addition of an additional 6.1% of consumer attitudes consumer attitudes to F=58.656 (p<0.01) for it came out significantly. In Step 3 of Select synchronization options* and the increase in explanatory power due to the additional input of consumer attitudes 0.6%, so for F=1.585 (p<0.01) emerged as a significant moderating effect.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.152-165
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• 2007

The purpose of this study is to prove that the appropriate fit between service failure and recovery strategy can efficiently maximize customer satisfaction and behavioral intention, by using the prepared scenario through comprehensive approach concerning how the expectation level of service recovery has influence on perceived fairness, satisfaction and behavioral intention of service recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, $June{\sim}August$ 2004, by setting factorial design of 2(control, severeness)$\times$3(distributive fairness, procedural fairness, mutual relational fairness)$\times$2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio). Research findings are as follows; First, perceived recovery justice has an effect on customer satisfaction and behavioral intention. Second, customer satisfaction and restaurant satisfaction have positive influence on behavioral intention. The results will be helpful for them to develop a further service failure and recovery framework. For service marketing managers, the results will suggest specific guidelines for establishing service recovery strategies.

• Journal of Digital Convergence
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• v.17 no.3
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• pp.119-128
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• 2019

This study examines the effect of Korean Wave recognition on the preference of cheese chicken ribs in Vietnamese students. It also examines the effect of preference of cheese chicken ribs on the Korean food image of Vietnamese students and their intention to visit Korean restaurants. We analyze the results and try to help globalization of Korean food, development of Korean menu and marketing activities. As a result of the analysis, the hypothesis that the recognition of Korean Wave has positive (+) influence on the preference of cheese chicken ribs was not adopted. The recognition of Hallyu influenced the preference of cheese chicken ribs through SNS influence. SNS influence was found to be a mediator between Korean recognition and cheese chicken rib preference. In case of foreigners, they will recognize Korean Wave through various instruments. Based on the results of this study, it is necessary to study various factors that affect the preference of Korean food and the preference of single menu, and to re - examine Korean food which can globalize Korean food.

• Journal of Digital Convergence
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• v.16 no.6
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• pp.143-150
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• 2018

This study used a learner acceptance model to investigate the effect of SNS characteristics on user satisfaction and visit intention. A structured self - report questionnaire was administered to 172 college students. Structural equation modeling was applied using SPSS 18.0 and AMOS 22.0. The results of this study are as follows: First of all, the usefulness of informativeness did not affect the usability of the extracted SNS characteristics, and the usability did not affect usability. (+) Influence of. The characteristics of SNS can be utilized as a marketing tool to increase customer 's use and influence the customer' s intention to visit and further to create customers. In the future, various age groups will have to be surveyed. By examining the correlation between the degree of food companies' involvement in SNS and consumer visits, one can see how SNS activities of restaurant companies affect marketing activities.