• 유통과학연구
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• 제14권8호
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• pp.9-21
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• 2016

Purpose - This research analyzes the impact of motivations to dine out and selected attributes of customers on customer satisfaction and loyalty. Based on collected data, this study aims to suggest effective marketing strategies to help manage traditional Korean food restaurants. Research design, data, and methodology - The data were collected from the customers who visited traditional Korean food restaurants in Jeon-Ju for two months from December, 2015. The available data were 402 from collected 450 customers' data and they were analyzed by using SPSS 19.0. Result - These are the results of data analysis. First, environmental, personal and perceived factors influence on the motivations to dine out at Korean food restaurants which affect customer satisfaction. Next, selected attributes from Korean food restaurants have impacts on customer satisfaction. Third, motivations to dine out Korean food restaurants affect customer loyalty. Moreover, physical environments, curiosity and need satisfactions, which are the selected attributes, have impacts on customer loyalty. Lastly, it has been identified that customer satisfaction in Korean food restaurants influences customer loyalty. Conclusions - Satisfaction and good brand image of Jeon-Ju will increase customers' intention to revisit. This study has found that high customer satisfaction leads to re-visitation.

• 한국조리학회지
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• 제13권2호
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• pp.292-302
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• 2007

This is an empirical study on Korean traditional restaurant service providers and customers who get direct service from them. This study focuses on the service performance determiners; customer satisfaction, service quality, service providers' satisfaction and loyalty. In order to meet its purpose, we survey 1,000 customers who have visited Korean traditional restaurants. This survey uses the SERVPERF service quality measuring theory. The results are as follows: First, the service providers' satisfaction have an effect on service quality, so the supervisor of a Korean traditional restaurant should construct a HRM (Human Resources Management) system for increasing employees' satisfaction. Second, employees' loyalty is significant, but its effect is lower than their satisfaction. Third, service quality affects customers' satisfaction and loyalty significantly. Fourth, employees' satisfaction and loyalty considerably influences customers' satisfaction and loyalty. Consequently, restaurant managers put their effort into increasing employees' satisfaction, loyalty, and service quality.

• 한국컴퓨터정보학회논문지
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• 제24권5호
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• pp.139-147
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• 2019

This study is conducted to analyze how Social Media characteristics of restaurant franchise affect customer decision making and redelivery intention and find out how to do Social Media marketing which is getting important. Through this study, we will understand the direction of Social Media management. In this study, we had 220 users to respond questionnaires who looked up about restaurant franchise through Social Media. In the previous research, we classified the Social Media characteristics about the restaurant franchise into the fields of liveliness, agreement, reliability, communication, accuracy, and entertainment. In order to verify the hypothesis, we conducted single regression analysis and multiple regression analysis and verified the relationship between variables. First, we found that Social Media characteristics of restaurant franchise has a positive relationship with favorability. Second, Social Media characteristics of restaurant franchise has a positive relationship with satisfaction. Third, favorability has a positive effect on satisfaction. Fourth, favorability has a positive effect on the intention of re-inquiry and redeliver. Fifth, satisfaction has a positive effect on the revisit and intention to redirect. As a result of the study, we found that restaurant franchise will gain trust of customers if they take into account the characteristics of Social Media of restaurant franchise and conduct customized marketing according to the head office of restaurant franchise and perform continuous feedback and management in order to improve customer's favorability and loyalty.

• 한국조리학회지
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• 제17권5호
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• pp.122-138
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• 2011

이 연구는 호텔브랜드 개성이 레스토랑에 대한 신뢰와 만족을 매개로하여 레스토랑 충성도에 영향관계를 규명하기 위하여 시행되었다. 연구배경을 바탕으로 실증적 연구를 위해 6개의 가설을 도입하였다. 본 연구의 대상은 서울지역 특1급 호텔 레스토랑을 이용한 경험이 있는 고객들이며 편의 표본추출로 설문된 250부의 설문 중 184의 성실한 답변을 실제 분석에 활용하였다. 데이터 분석을 위해 SPSS와 AMOS 7을 이용한 구조모형방정식을 통해 연구가설의 유의성을 측정하였다. 그 연구결과는 다음과 같다. 첫째, 호텔 레스토랑 이용고객의 충성도는 호텔브랜드의 강인함과 세련됨에 의해 영향을 받았다. 또한, 호텔 레스토랑 고객의 신뢰성은 흥미성을 제외한 모든 브랜드 개성에 의해 영향을 받았다. 특히 주목할 만 한 점은 호텔 레스토랑에 대한 만족도 인지는 브랜드의 성실함과 세렴됨에 의해 많은 영향을 받는다는 점이다. 아울러 레스토랑에 대한 신뢰와 만족도 모두 레스토랑 충성도의 선행요인이 되었다. 이러한 결과를 통해, 호텔 레스토랑에 대한 충성도를 높이기 위해 호텔 자체의 브랜드 개성의 영향력 있는 변수들을 고객이 인지할 수 있도록 마케팅 커뮤니케이션 툴을 통해 발전시켜 나가야 함을 시사하고 있다.

• 한국조리학회지
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• 제22권6호
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• pp.1-13
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• 2016

Since protecting the environment became a major issue in modern society, an increasing number of individuals have engaged in lifestyles of health and sustainability (LOHAS). The purpose of this study is to investigate the effects of restaurant and LOHAS images on customer satisfaction and loyalty. Particularly, this study analyzes the incremental information content of LOHAS image in the relationship between restaurant image and customer satisfaction/loyalty. A self-administered questionnaire was distributed to customers of casual-dining restaurants in three major cities (i.e., Seoul, Daegu, and Busan) in South Korea. The empirical findings suggest significant incremental information content of LOHAS image beyond general restaurant image in explaining customer satisfaction and loyalty.

• 한국식생활문화학회지
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• 제25권2호
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• pp.189-197
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• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• 마케팅과학연구
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• 제17권1호
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• pp.77-100
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• 2007

본 연구는 레스토랑 환경이 고객의 자발적 행위에 미치는 영향 그러고 이들 관계에 있어서 레스토랑 가치, 품질, 그리고 전반적 만족도의 매개역할을 실증적으로 검증하였다. 723명의 레스토랑 이용고객들을 대상으로 데이터를 수집하여 분석한 결과는 다음과 같다. 첫째, 메뉴특성이 레스토랑 가치와 품질에 유의한 영향을 미치는 것으로 나타났다. 둘째 종업원 서비스 특성이 레스토랑 가치의 매개역할을 통해서 레스토랑 품질에 유의한 영향을 미치는 것으로 나타났다. 셋째, 시설/분위기 특성이 레스토랑 가치와 품질에 유의한 영황을 미치는 것으로 나타났다. 넷째, 레스토랑 내 촉진 특성이 레스토랑 가치와 품질에 유의한 영향을 미치는 것으로 나타났다. 다섯째, 레스토랑 가치는 레스토랑 품질과 전반적 만족도, 그리고 레스토랑 가치는 전반적 만족도에 유의한 영향을 미치는 것으로 나타났다. 마지막으로 전반적 만족도는 충성도, 참여, 그리고 협조 등 고객의 자발적 행위에 유의한 영향을 미치는 것으로 나타났다.

• 대한영양사협회학술지
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• 제13권3호
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• pp.277-294
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• 2007

The purposes of this study were to a) examine using status, b) measure the service quality attributes, c) analyze IPA and customer satisfaction, d) develop the LSM(Local Store Marketing) by location of K theme restaurant such as residential type(A), complex type(B) and downtown type(C). The questionnaires were handed out to 346 of 450(usage rate 76.9%). The statistical data analysis was completed using SPSS(ver 12.0) for descriptive analysis, $X^2$, t-test, ANOVA, reliability analysis, factor analysis, multiple linear regression. From an analysis on service quality attributes, most importance of service quality attributes was more highly perceived than performance of those, except for 'attractive exterior', 'variety of kid's menu', 'convenient facilities for kid' and perceived importance and performance were also significantly different by location of branch restaurant. The attributes to be improved were 'convenience of restaurant's parking lot', 'food tast', 'speedy service' and 'service competency' as branch A(residential type) restaurant, 'convenience of the restaurant location' as branch B(complex type) restaurant and 'convenience of the restaurant location' and 'speedy service' as branch C(downtown type) through IPA analysis. The Overall customer satisfaction was 3.74 and service quality factors had significant effect on overall customer satisfaction. Location of restaurant, which gives a great effect on its operation and marketing, has a important correlation with success or failure of restaurant business enterprises. Therefore, marketing strategy by restaurant location should be developed.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국식생활문화학회지
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• 제26권3호
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• pp.271-278
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• 2011

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.