• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.

• 동아시아식생활학회지
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• 제15권2호
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• pp.235-245
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• 2005

This study was conducted to investigate the eating out behavior and its factors in restaurant selection by students in Incheon area. Self administered questionnaires were collected from 297 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average age, weight, height, BMI and male and female students were $24.31,\;67.96\cal{kg},\;174.93\cal{cm},\;22.17\;;\;20.55,\;51.99\cal{kg},\;165.44\cal{cm},\;19.00$ reflectively. About $54.2\%$ of male students and $38.0\%$ of female students responded to eat out at least once a day. And lunch was most frequent meal for eating out. About $57\%$ of students responded to have eat at restaurants around campus, and $19.5\%$ of students used the university foodservice system. Korean-style food was most favorite dish when they ate out. Major source of restaurants information was recommended action by friends or family. But the use of internet or magazine was negligible. The factor of restaurants choice was in order 'taste', 'price', 'atmosphere' and 'hygienic'.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.41-59
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• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• 한국조리학회지
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• 제7권2호
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• pp.1-24
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• 2001

A Study on the strategic methods for internal marketing of Family Restaurant. We know that customer satisfaction in measuring the effect of marketing performance on employees in service industry. There are four strategies of internal marketing for service-employee, which are participation-promotion and manner-management of employee, classification to employee, communication strategy, motivation environment for employee. First, communication, sales and service technology of employee can be developed and improved through the education and training. Second, company can make better achievement by classifying life-style and individual desire. Third, communication strategy can improve service quality by development of team-work through the confidence and joint-responsibility. Fourth. the company make environment which employee can compete by offering incentive fairly and properly. In the conclusion, when employees serve customers in a depressed attitude, they neglect service process and bring about customer non-satisfaction. This have negative effect on external customer satisfaction in the short term. And so that customer-satisfaction can't exist without employee-satisfaction. that is job-satisfaction is the goal of company. therefore study about internal marketing action should be go on.

• 한국조리학회지
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• 제22권5호
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• pp.200-213
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• 2016

본 연구는 전통한식당과 서양식 레스토랑의 음식품질의 차이점을 비교한 다음 서양식음식에 비하여 선호도가 점점 떨어지는 우리 전통음식이 가지는 부족한 부분을 파악하여 국내 외식시장에서 우리 전통음식을 활성화를 하고자 하는데 기초자료를 제공할 뿐만 아니라, 농 어촌에서 생산되는 식재료 판매량을 증가시켜 농 어촌경재를 활성화 하고자 하였다. 본 연구를 위해서 서양식 레스토랑 음식품질 및 전통한식당 음식품질 요인분석을 실시하였고, 이에 대한 각각의 중요도와 만족도를 파악하기 위하여 IPA 분석을 실시하였다. 서양식 레스토랑과 전통한식당의 IPA 분석결과, 지역특산물 식자재 사용 정도, 건강식 음식, 세트음식의 가짓수 등은 공통적으로 1사분면에 포함되어지기 때문에 향후 한정식당을 운영하는 메뉴 기획자는 지역에서 명성이 나 있는 조리장이 지역특산물을 이용한 전통음식과 조미료를 사용하지 않는 맛이 우수한 건강식 음식이 개발되어야할 것이며, 또한, 인구통계적 특성을 고려하여 40대의 300~400만원 수입의 동료 또는 친구들과 함께 할 수 있는 기존에 제공되는 음식보다 푸짐하게 제공되어야 할 것이다.

• 한국조리학회지
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• 제16권4호
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• pp.64-75
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• 2010

본 연구는 한국 음식을 문화를 담은 상품으로 바라보고 한식당에서 외국인들이 어떠한 한국 문화를 인지하는지를 바탕으로 한식당 이미지, 한국문화 이미지, 한식당 만족에 대하여 알아보고자 하였다. 한식당을 이용한 경험이 있는 주한 외국인을 대상으로 설문조사를 실시하여 분석한 결과, 한식당에서 인지된 한국문화는 멋, 맛, 정의 3가지 요인으로 분류되었다. 가설의 검증을 위해 다중 회귀 분석을 실시한 결과, 세 가지 가설이 모두 채택되었는데 한식당 이미지와 한국문화 이미지에 가장 큰 영향을 미치는 요인은 두 가지 모두 멋으로 나타났고 다음으로 정, 맛의 순서로 나타났다. 그리고 한식당 만족에 더 큰 영향을 미치는 것은 한국문화 이미지인 것으로 나타났다. 본 연구 결과를 통해 알 수 있는 연구의 시사점은 다음과 같다. 첫째, 멋, 맛, 정 중 멋이 한식당과 한국문화 이미지에 가장 큰 영향을 미치는 나타났으므로 한식당과 한국문화의 이미지 향상을 위해서는 멋에 해당하는 부분을 강조하는 것이 좋다. 둘째, 한식당 이미지와 한국문화 이미지 중 한국문화 이미지가 한식당 만족에 미치는 영향이 더 큰 것으로 나타났으므로 한식당 만족을 위해 한국문화 이미지를 잘 관리하고 표출하려는 노력이 필요하다.

• 한국식생활문화학회지
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• 제25권2호
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• pp.179-188
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• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• 대한영양사협회학술지
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• 제7권1호
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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).

• 한국식품영양학회지
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• 제14권1호
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• pp.69-76
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• 2001

This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.

• 한국실내디자인학회논문집
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• 제19권2호
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• pp.163-175
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• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.