• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.50-55
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• 2001

Running smoking, no-smoking area in restaurants(n=546) in 25 districts in Seoul area was surveyed and evaluated. No-smoking restaurants were evaluated as A(2.0 points). Restaurants running no-smoking area with guidance to the customers were evaluated as B(1.7 points), and those without guidance as C(1.4 points). In case of the distinction of smoking or no-smoking area are not clear, it was evaluated as D(1.1 points). Restaurants which are not running no-smoking area were scored E(0.8 points). Western style restaurants scored average of 1.55points, which was significantly higher than that of Korean, Chinese or Japanese style ones(average of 1.24~1.27 points). The highest mean score for restaurant 1.625 points in Songpa-gu(district).

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.37-56
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• 2001

This study was to examine what factors of Relationship marketing are in Korean, Chinese, Japanese, and American. The seven factors of relationship marketing consist of facilities/atmosphere, convenience, level of factors, customer-contact service, communication service, relevance of price, customer benefits. The empirical results and implications are as follows. First, the facilities/atmosphere, relevance of price in Korean restaurants convenience, level of food in Chinese customer-contact service, level of flood in American restaurants were high. Second, among activities of relationship marketing, facilities/atmosphere, convenience, level of food, relevance of price were significant higher in Korean restaurants than in others, and customer-contact service, communication a7vi7e, customer benefits were significant higher in American restaurants than in others.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.698-711
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• 2019

The purpose of this study was to investigate the effect of social servicescape on customer satisfaction, customer trust, and customer loyalty. Data were collected from 311 adults who lived in Daegu where they had used Japanese restaurants. For data analysis, frequency analysis, factor analysis, regression analysis and multiple regression analysis were used. Through the factor analysis, the social servicescape of Japanese restaurant was identified as two components of human service and customer similarity. As a result of the multiple regression analysis, two components of social servicescape have positive effects on customer satisfaction and customer trust, and have a partial positive effect on customer loyalty. The results of regression analysis showed that customer satisfaction had a positive effect on customer trust and customer loyalty. In addition, customer trust has a positive effect on customer loyalty. The results of this study confirmed the influence of social servicescape on Japanese specialty restaurants and suggested practical and theoretical implications.

• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.181-194
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• 2019

The purpose of this study is to investigate the effect of physical environment of Japanese restaurant on customer satisfaction, revisit intention and word of mouth intention. For this purpose, data were collected from 341 adult males and females who had used Japanese restaurants in Daegu. SPSS program frequency analysis, factor analysis, regression analysis and multiple regression analysis were used for data analysis. Through the factor analysis, the physical environment of the Japanese specialty restaurant was identified as a component of comfort, aesthetics, and convenience. As a result of the multiple regression analysis, the three components of the physical environment have positive effects on customer satisfaction, return visit intention, and word of mouth intention. The results of regression analysis showed that customer satisfaction had a positive effect on revisit and word of mouth intention. Through the results of this study, we confirmed the physical and environmental impacts of the specialty restaurants and suggested the practical and theoretical implications.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.524-537
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• 2020

This research was undertaken to examine Masan's regional food service industry, which experienced drastic changes due to liberation and the Korean war. Analysis of restaurant advertisements in 'Masanilbo' revealed a total of 92 restaurants during this period. The numbers of restaurants classified by the time periods are 18 (1946 to 1950), 27 (1951 to 1955), 17 (1956 to 1960), and 30 (1961 to 1966). 'Gomguk' gained popularity in the early 1900s and became a speciality of Masan, resulting in the appearance of numerous Gomguk restaurant advertisements. After independence, Japanese foods were predominant in Masan since the population was used to eating Japanese dishes during the colonial era. Moreover, there was a major influence of the people who returned to the homeland. Masan was the place for refugees during the 6.25 war, resulting in the popularity of 'Naengmyeon'; advertisements largely displayed 'Pyeongyangnaengmyeon' during the early 1950s, and 'Hamheungnaengmyeon' during the early 1960s. Western food advertisements usually introduced 'Dongaseu' and 'Kareraiseu', which were deeply influenced by Japanese culture. These various contributions resulted in alterations in the food menu, such as the rise of fusion food which is not bound to any nation, spread of Japanese food culture, and popularity of 'Naengmyeon'.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1223-1228
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• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.293-301
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• 2007

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.

• Journal of Contemporary Eastern Asia
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• v.17 no.1
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• pp.152-167
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• 2018

Until recently, Japanese cuisine was known only for sushi and was still considered exotic outside the archipelago. However, today the number of specialized restaurants which serve other traditional foods is constantly increasing all over the world, making Japanese gastronomy one of the most influential. Japanese government has supported the promotion of national cuisine worldwide in different ways, making washoku (Japanese traditional cuisine) one of the main elements of Japan's soft power and cultural diplomacy. In this paper, I will analyse the connection between Japan's gastrodiplomacy, defined as the use of typical food and dishes as an instrument of soft power, and Japan's food security strategy. I will argue that the strategy of promotion of washoku worldwide is not a mere act of popularization of Japanese food but it is strictly related to the issue of the low self-sufficiency rate of the country, as the main objective of the government is the raise of food export, in order to foster agricultural production and improve self-sufficiency.