• Journal of the Korea Convergence Society
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• v.11 no.6
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• pp.145-151
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• 2020

'Hansik', or Korean cuisine is one of Korea national brands. To understand the domestic consumer awareness of Korean cuisine, data was gathered under the keyword search, 'Hansik.' Textom 3.5 was used to gather data from blogs, news media found on Naver from November 1, 2018, to October 31, 2019. The results from frequency and TF-IDF analysis indicate that the 'buffet' had the largest proportion in terms of consumer awareness to Hansik. Also, broadcasting contents starring star chefs had a great influence. The Hansik awareness did not remain in the domains of its traditionality, but also branched into extents into areas such as fusional and gourmet cuisine. UCINET6 and NetDraw were used to conduct CONCOR analysis. Four cluster formations have been found; various food cultural cluster, high-end restaurant cluster referring to aired restaurants on media, Hansik brand cluster, and Hansik buffet cluster. This study proposes presenting a various menu of Hansik which use a multiple number of ingredients. Also, a promotion that introduces fine Hansik and a development of marketing views and media contents about the convenient HMRs make the associated imagery of Hansik to be strengthen.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.140-153
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• 2006

This paper aims to examine the effects of western culinary quality on customer values, customer satisfaction and customer royalty. To examine hypotheses, we collected 217 questionnaires from 20 western restaurants in Seoul. The results using a structural equation model are customers' perception of western culinary quality influences significantly customer loyalty through customer values and customer satisfaction. This result indicates that restaurant managers should improve the levels of western culinary quality, customer values, and customer satisfaction for customer loyalty.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.345-355
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• 2017

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.1-17
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• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.313-330
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• 2009

This study aimed at inquiring into the effect of the reward program in an online web homepage, which is most widely applied as a sales promotion tool for the foodservice industry, on customer trust, commitment and loyalty. The result is summarized as follows. The effect of the reward characteristics within a reward program on their trust and commitment showed that first, for the reward time, both compensation for delaying time and immediate time has a significantly positive effect on their trust and commitment, suggesting that the reward type as well as the reward time of a reward program is an important factor for improving their trust and commitment. In particular, indirect reward was a significant in raising their commitment or loyalty continuously, and for the reward attribute, economic reward was a significant attribute in building their trust.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.417-425
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• 2010

This paper is 1) to find out food tourism possibility with representative local food in Dan Yang, 2) to suggest some guidelines to draw food tourists with how activities related with food affect on visit intention. The questionnaires are distributed 250 in Kyoung gi provice including Seoul. then used for data analysis 248. The results are as followed; First, 43.5% of the all respondents means for having food tourism, but 18.5% means no experiences, just having interest in food tourism. The types of food tourism showed simply visiting famous restaurant or participate on food festival. That means high possibility for food tourism. Second, tourists are tend to chose it according to recommend food by local residents, personal own taste, local cuisine & ingredients, visiting for traditional market in community, and participate on food festival in tour destination. Third, respondents are trying to chose local cuisine such as mushroom broth, mackjeok gui(Korean style barbeque), mixed rice with various herb, and rice with garlic & geondrei herb. Fourth, three variables which are food culture oriented, knowledge & information of food, health oriented in food tourism had high significant in visit intention.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.943-959
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• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.56-72
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• 2008

Molecular gastronomy is a science that deconstructs the classic haute cuisine and applies science knowledge and laboratory techniques to create textures and flavors in unusual ways. The term 'Molecular Gastronomy' was introduced in 1988 by French chemist 'Herve This' and Oxford physicist 'Nicholas Kurti'. It has since been adopted by both world culinary establishments and scientists, from 'El Bulli' to 'Harold McGee'. Since most world-top prestigious restaurants and chefs were enthralled by this revolunary culinary movement, molecular gastronomy and molecular cooking have drawn a growing interest of lots of Korean people in the food industry until now. However, Korean foodservice industry is unlikely to be ready to develop this advent-garde culinary movement because molecular gastronomy is still an insufficiently established concept of culinary science and philosophy in Korea. Besides, there are many clumsy abuses of putative and clinically unproven bio-chemical components in kitchens and restaurants in the name of culinary science or culinary arts. Such a careless approach and attitude towards an important exercise like a cooking is highly deplorable. Thus it is still too far early to expect the prospective path of molecular gastronomy in Korea without understanding the core principle of molecular gastronomy and having any cultural support.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.585-592
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• 2014

The purpose of this article was to research the effects of physical environment on risk perception in customers at raw-fish restaurants in the Northeastern area of Kangwon province, South Korea. In this research, reliability analysis, factor analysis and path analysis were carried out. Physical environments were divided into four factors and risk perception into three factors. 'Exterior facility' had a negative influence on performance (p<0.001) and financial risk (p<0.001). 'Interior facility' negatively affected performance risk (p<0.001), financial risk (p<0.001) and time risk (p<0.001). 'The others' negatively influenced performance risk (p<0.05). Lastly, 'press copy' negatively influenced performance risk (p<0.001). Based on these results, various physical environments affected the risk perception in customers at raw-fish restaurants, and satisfaction level of customers was based on risk perceptions. As a result, food-service companies need to manage the physical environment as a marketing strategy, as well as reduce risk perception to increase customers loyalty.