• Journal of Korea Society of Industrial Information Systems
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• v.26 no.4
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• pp.59-71
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• 2021

This study investigates the effects of restaurants' physical environments on customers' words of moth and return intention. Data was collected using a self-administered questionnaire from restaurants during summer of 2020 and received 627 useful responses. The data was analyzed using the hierarchical multiple regression. The results showed that restaurants' physical environments was statistically significant influencing factors on customers' positive word-of-mouth and return intention. Hygiene environmental variables did not moderated the relationship between restaurants' physical environments and customers' word-of-mouth whereas hygiene environmental variables did moderated the relationship between restaurants' physical environments and customers' return intention. The results of this study suggested that restaurant business owners need to maintain clean environment and to continuously educate employees to protect customers from COVID-19 spread.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.67-91
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• 1998

This study reviews the rating system of hotels and restaurants regulated by french gouvernment and compares the french guide books of worldwide reputaion : Guide rouge of Michelin and Guide France of Gault-Millau. The apparatus of gouvernment and the inspectors deciding the grades, the processes and the prior conditions needed for obtaining the adequate grades are mentioned. So it will be a help to understand the present system of hotels and restaurants in France. The publishing firms like Michelin and Gault-Millau not only encourage the trvel and F & B industry by estimating the hotels and restaurants and publishing the results, but also informe the consumer. Ultimately, the guide books would like to play an important role in improving or making better the levels of the tourism and the gastronomy. They support continuously the publishing of guide books with the qualified persons and financial aid. Especially, Michelin doesn't insert the advertisement in his publications. In publishing the guide books, it can be one of the most important points for proving his independence of hoteliers, restaurateurs and the others. The seconde point is impartial, clear and rigid inspection that doesn't admit any corruption. Now is the moment in korea to promote the tourism and the gastronomy by publishing the credible books like 「Guide rouge」 and 「Guide France」in order to present Korean attrations and epicurean foods.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.229-236
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• 1989

Fast food restaurants are growing in numbers in Korea since they were introduced abot a decade ago. To develop an effective marketing strategy for fast foods, it is important to assess consumer's acceptability and identify demorgraphic, environmental, and managerial factors which influence consumer's perception on the fast food restaurants. A total of 595 customers were surveyed at thirty hamburger chain restaurants in Seoul from November 7 to 15, 1988. Analyses of the collected data revealed that adolescents, females, and the people with high income were the major customers and visited more than once or twice a week; frequent visitors rated meals more favorably in terms of the quality, service and cleanliness, and they also rated meals of foreign brand more favorable than those of domestic one; the female group perceived the change in their dietary habits more than any other groups; cleanliness, convenience, atmosphere, courtesy, and the taste of foods were significant factors in purchasing fast foods; and customers were most satisfied with convenience, while least satisfied with the price and the quantity of foods. From these findings, it is sggested that the manager of the fast food restaurant must consider the consumer's perception of fast foods in terms of pros and cons in order to operate her/his restaurant successfully.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.418-428
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• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.173-195
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• 2002

In Korea, most family restaurants run on interior, menu and service of nearly the same approach. This fact indicates that product itself is no longer a primary source they can rely on to compete successfully. To survive the keener competition, family restaurants need to come up with new management strategy. The kind of strategy that is fundamentally differentiated from the existing ones are required, by thoroughly analyzing what customers want. The purpose of this study was to examine the actual status of family restaurants, how much they were considered significant by their customers, and how much satisfaction the customers felt. There are some limitations in this study, which should be taken into account by future researches for more successful results: First, income was one of the demographic variables investigated in this study. Second, it's easy to find out the disposition of those in their 20s, but there were a lot of difficulties in identifying the family restaurant significance and satisfaction of people in their 30s and over. Third, this researcher was too subjective in sorting out tile significance and satisfaction attributes, which made it hard to test the validity of the selected attributes.

• Asia-Pacific Journal of Business
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• v.10 no.1
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• pp.13-23
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• 2019

Asian food and the Asian restaurant market have grown rapidly in the international market. It has become one of the major trends in the restaurant industry in the world. However, there has been little attempt to develop a scale for measuring customer's motivation to experience Asian restaurants, and cross-cultural approaches are very rare. From this point of view, this study examined an instrument to measure motivation to visit Asian restaurants developed by Jang and Kim (2015), which was originally developed based on UK customers, by applying the population from another cultural background, Thailand. A total of 308 valid responses were obtained in Thailand. CFA was performed with a Thai sample to test internal and external consistency of the scale with another population, and a comparison was made between UK and Thai customers.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.715-722
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• 2003

The purpose of this research is to analyze the preference of Korean food and the satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self administered questionnaires were collected from 204 Japanese and Chinese students in Korea. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The most preferred Korean foods were Bulgogi, Kimgui, Haemul-pajun, Kalbi-tang, Bibimbap, Youkgaejang, Ssalbap, and Aehobarkjeon, in that order. Female students liked Korean food more than male students (p＜0.05), and Japanese students more than Chinese students (p＜0.001). of foreign students, 44.3％ replied that they had teamed about Korean food at school, and 34.48％ tried to cook Korean food at home. The foreign students answered that hygiene and cleanness were the most important factors to be improved for Korean restaurant. Other factors to be improved are the variety of menus, price level, taste, service, atmospheres, and quantity, in that order. Korean restaurants should strive to provide a high level of service and improved quality of Korean food, not only to foreign students, but also to other foreigners and tourists to present good image of Korea.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.667-672
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• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.