• Food Quality and Culture
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• 제3권1호
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 한국조리학회지
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• 제16권5호
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• pp.79-91
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• 2010

본 연구에서는 중국에 한국 식당과 중국 사이의 레스토랑 선택 속성을 조사하고 비교하였다. 편의표본추출방법을 통하여 총 479명(중국 식당 245, 한국 식당 234)의 유용한 데이터가 수집하였다. 다중 통계 방법(요인분석, 신뢰성분석, t-테스트, 다중회귀)을 사용하여 데이터를 분석하였다. 그 결과, 첫째, 고객 만족은 식당의 선택 속성변수 요인에 의해 영향을 받는 것으로 나타났고, 한식당과 자국 식당 간에 따라 만족도의 차이가 있는 것으로 나타났다. 둘째, 고객 만족은 고객 충성도에 유의한 영향을 미치고 있는 것으로 나타났다. 그러나 더미 변수 요인은 고객 충성도에 영향을 주지 않는 것으로 나타났다. 셋째, 한식당과 중국식당 간의 만족도 및 충성도외 차이가 존재하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• 한국콘텐츠학회논문지
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• 제11권3호
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• pp.418-427
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• 2011

본 연구는 국내의 4개의 주요한 패밀리레스토랑를 이용한 경험이 있는 고객을 대상으로 방문횟수에 따른 수요 결정요인과 레스토랑 간 대체성을 살펴보고자 하였다. 방문 수요 결정요인으로는 인구통계적 특성, 패밀리레스토랑 브랜드 이미지, 레스토랑 이용횟수의 비율에 따라 유의적인 영향관계를 보이고 있으며 또한 편상관분석을 통한 경쟁관계의 레스토랑의 대체성을 확인하였다. 이러한 결과는 레스토랑 방문횟수에 영향을 주는 결정요인을 파악함으로서 레스토랑의 마케팅방향을 설정하고 경쟁 레스토랑 간의 경쟁관계를 살펴봄으로서 레스토랑의 경쟁력을 키울 수 있는 계기를 마련하는데 도움을 줄 수 있다.

• 한국식품조리과학회지
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• 제26권6호
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• pp.811-820
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• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• 한국정보시스템학회지:정보시스템연구
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• 제31권2호
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• pp.1-18
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• 2022

Purpose Customer review is a major factor in choosing certain restaurants. This study investigates the key factors affecting customer's evaluation about restaurants. With the recent intensification of competition among restaurants in the service industry, the analysis results are expected to provide in-depth insights for enhancing customer experiences. Design/methodology/approach We collected information and reviews provided at the restaurants in the Kakao Map platform. The information collected is based on the information of 3,785 restaurants in Daegu registered on Kakao Map. Based on the information collected, seven independent variables, including number of rating registered, number of reviews, presence or absence of safe restaurants, presence or absence of a posting about holding facilities, presence or absence of a posting about business hours, presence or absence of a posting about hashtags, and presence or absence of break times, were used. Dependent variable is restaurant rating. Multiple regression between independent variables and restaurant rating was carried out. Findings The results of the study confirmed that number of rating registered, presence or absence of a posting about business hours, and presence or absence of a posting about hash tags have an positive effects on the restaurant rating. The number of reviews had a negative effect on the restaurant rating. In addition, in order to confirm the role of customer's reviews, we carried out LDA topic modeling. We divided the topics into the positive review and the negative reviews.

• 유통과학연구
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• 제21권8호
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• pp.11-21
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• 2023

Purpose: This study examined the effect of situational, transformational, and transactional leadership on the firm survival of restaurants distribution in Thailand during the COVID-19 pandemic. Following the existing literature, situational, transformational, and transactional leadership are the origin of firm performance leading to firm survival. Therefore, situational, transformational, and transactional leadership were the critical factors in creating the firm implementation of restaurants distribution in Thailand. Research design, data, and methodology: The sample consisted of 400 restaurants in Thailand, and the statistical approach for data analysis was an ordinary least-squares regression. The study analyzed the response bias, validity, and reliability. Results: Significantly, these findings firmly revealed that situational, transformational, and transactional leadership primarily positively affected firm performance. However, the uncertain environmental conditions had a moderate impact, resulting in a negative correlation between the three leadership styles and the company's performance. Conclusions: Despite the COVID-19 situation in Thailand, the research findings show no significant positive correlation between the performance of restaurants distribution and their survival as a business due to the COVID-19 pandemic is rare for firms to endure and survive, including restaurants distribution in Thailand. In conclusion, we have presented practical and theoretical ideas and recommendations for future research.

• 식품보건융합연구
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• 제7권1호
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• pp.7-15
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• 2021

This study aims to empirically analyze the differences between groups of customers who prefer delivery food, which is rapidly growing amid the COVID-19 pandemic, and those who prefer the traditional practice of visiting offline restaurants. Based on the eating out lifestyle, participants were divided into three groups: participants who prefer food delivery, those who prefer to visit restaurants, and those who favor both. The comparison of differences between the groups was analyzed. A total of 215 questionnaires were distributed, and reliability and validity were verified with a sample of 201 copies, excluding 14 unreliable respondents. Then, a multivariate analysis of variance was used to compare the groups. The results showed that regarding offline restaurants, the group of customers who prefer to visit restaurants valued their atmosphere, while the customers who prefer delivery food valued the reputation of the restaurant. Regarding delivery-specialized restaurants, the group of customers who prefer delivery placed greater value on coupon events and payment convenience than other groups. The results revealed that the difference between the customers who prefer to visit restaurants and those who prefer delivery food was identified through empirical analysis, which provides strategic implications for catering companies and restaurant industries during COVID-19 in Korea.

• 한국식생활문화학회지
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• 제25권5호
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• pp.578-588
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• 2010

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.