• 한국프랜차이즈경영연구
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• 제10권2호
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• pp.59-70
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• 2019

Purpose - Every company studies how to attract and retain new customers to increase competitiveness and profitability. Companies establish strategies to attract customers, secure competitive advantage and generate revenue. Businesses are looking for newer and better ways to differentiate themselves in the marketplace. One of the requirements for service differentiation is to make it a prerequisite for an engaging customer experience. Customer experience can be attained through service experience. Satisfaction determine whether to reuse the food service franchise. The purpose of this study is to investigate the effect of customer experience on the satisfaction and revisit intention of food service franchise. In this study, customer experience consists of three attributes such as service environment, food quality, and price fairness. Also, this study is to identify the importance of three service experience attributes of customer satisfaction and revisit intention using ANN (artificial neural network) analysis. Research design, data, methodology - The survey was conducted on customers who have visited franchise restaurants in one month in order to examine how service environment, food quality, and price fairness have been influenced customer satisfaction and revisit intention through online survey company (SM culture & contents). A total of 300 representative surveys were collected. Of those collected surveys, 26 were not used due to missing information, resulting in 274 as the final sample size. The sample size was more than 10 times more than the number of variables used in the structural model analysis. Results - The findings of this study are as follows: Service environment and price fairness have a significant effect on satisfaction. However, food quality did not have a significant effect on satisfaction. Finally, it was found that satisfaction had a significant effect on revisit intention. Meanwhile, according to the results of ANN analysis, satisfaction as a dependent variable was found to be the most important in male price fairness and service environment in female. Also, when the revisit intention is used as a dependent variable, both male and female price fairness are important. Also, when the intention to revisit is used as a dependent variable, both male and female price processes are important. Conclusions - First, a restaurant franchise enterprise needs to manage customer service experience. Customers should strive to eat and enjoy at a dining franchise store. Second, it is necessary to design a food service franchise shop as a customer-oriented service environment. Franchise companies need to improve the environment so that customers can use the store conveniently. Third, the restaurant franchise menu price needs to be cheaper than the alternative menu. The restaurant franchise menu needs to be constructed with a popular menu that can be used continuously by the customer, so that it can be set at a reasonable price.

• 한국조리학회지
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• 제4권
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• pp.57-72
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• 1998

Now a days, people are interested in tourism and leisure activity more and because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials. This rapid growth of fastfood industry has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to established. constant studies should be done to resolve these problems.

• International Journal of Contents
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• 제17권4호
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• pp.16-34
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• 2021

The purpose of this study was to explore how designers use software-based design tools for ideation and collaboration (for two cases: with designers and with developers). We conducted logistic regression analysis and random forest analysis. Software-based design tools are more popular among product designers and affiliated with design organizations with 51 to 100 members. We identify the features that influence designers to use design tools for the ideation and collaboration, and how these usage patterns are interrelated. Interrelated usage pattern is a key consideration for location of the menu and convenience of use. The results imply that reinforcement of the design tool features per designer profile is required and that design management should be consistent with the field of design and the nature of the organization.

• 대한영양사협회학술지
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• 제20권4호
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• pp.275-284
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• 2014

Reducing plate-waste for school lunches is an important strategy to guarantee adequate nutrition intakes by students as well as to protect the environment. This study was conducted to determine dieticians' perception of no-plate-waste day. The subjects were dieticians at 203 schools in Seoul and Kyeonggi-do. Among them, 132 schools (78.6%) operated no-plate-waste day once a week, 6.9% once a month, 10.8% twice a week, whereas 17.2% did not operate at all. According to dieticians, plate-waste per student on no-plate-waste day (mean 49.1 g) was lower than that on an ordinary day (mean 79.2 g). The most popular method to advertise no-plate-waste day was to notify it on the menu board (52.4%), followed by notifying it on the dining hall and the school website. The most frequently used reward on no-plate-waste day was a gift snack (67.3%), followed by complimentary stickers, awards, and GPA. The most common side effect of no-plate-waste day was students' abandoning foods (45.2%), followed by rejecting food and simplified menu. The most frequent barrier was insufficient recognition of necessity (39.3%), followed by shortage of manpower or budget and students and teachers' resistance. The dieticians at 35 schools without no-plate-waste day answered that they did not operate it due to 'no need perceived' and 'no budget' (31.4% and 31.4%, respectively). Based on this study, government and society should promote the need to reduce plate-waste by students and teachers as well as school administrators.

• 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.

• 스마트미디어저널
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• 제9권2호
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• pp.63-68
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• 2020

모바일 디바이스의 인터랙션에 있어서 사용자 경험의 가장 중요한 부분 중의 하나는 네비게이션 디자인이다. 네비게이션 디자인은 사용자들이 모바일 어플리케이션을 활용하여 원하는 기능을 수행하고 필요한 정보와 콘텐츠에 접근하는데 핵심적인 역할을 담당한다. 이 과정에서 사용자들의 문화적 특성과 배경의 차이는 네비게이션 디자인에 영향을 줄 수 있으며 그에 따라 사용자 경험은 큰 차이를 나타낼 수 있다. 이 연구는 중국과 미국의 인기 있는 모바일 쇼핑 어플리케이션 네비게이션 디자인을 비교하여 차이점을 고찰하고 그 원인에 대해 분석하였다. 이를 근거로 중국인들은 풍부한 정보와 화려한 이미지, 다양한 메뉴방식을 선호하며, 미국인들은 단순한 디자인과 레이아웃, 제한된 유형의 메뉴 방식을 선호함을 발견하였다. 또한, 문화적 특성을 반영한 두 가지 방향의 모바일 쇼핑 어플리케이션 네비게이션 디자인 시안을 제작하여 중국과 미국 사용자들을 대상으로 선호도를 평가하였으며, 그 결과를 바탕으로 본 연구의 분석 결과가 타당함을 검증하였다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• 한국조리학회지
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• 제16권1호
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• pp.38-49
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• 2010

본 연구는 패밀리 레스토랑 인기 메뉴로서의 폭립 메뉴에 대한 품질 개선을 위한 것으로서, 현재 패밀리 레스토랑에서 판매되고 있는 폭립 소스의 이화학적, 물리학적 특성 및 고도로 훈련된 관능평가요원을 대상으로 한 관능검사를 실시하여 관능적 특성과 관능검사를 통한 폭립 소스와 폭립간의 관계에 대하여 알아보고자 하였다. 연구 결과 TGI.F 레스토랑에서 구입한 폭립과 폭립 소스의 관능적 선호도가 가장 높은 것을 알 수 있었는데, 폭립과 함께 제공되는 폭립 소스는 다른 매장소스 시료들에 비해서 짙은 색을 띠며, 짠맛은 다른 시료에 비하여 다소 염도가 높은 맛을 선호하는 것으로 보여졌으며, 단맛은 당도의 차이를 통하여 본 결과 당도가 낮은 것을 선호하는 것으로 나타났다. 점도는 진하지 않은 농도의 점도를 선호하는 것을 알 수 있었다. 폭립과 함께 폭립 소스를 함께 시식한 경우는 단맛, 짠맛, 신맛, 매운맛, 점도, 종합적인 기호도 등에서 차이는 보이는 것으로 나타났다. 또한 폭립 소스와 함께 폭립을 제공한 형태에서의 점도에 대하여 폭립 소스만을 제공한 형태에서의 상관관계를 살펴 본 결과, 폭립과 함께 제공되는 소스가 폭립과 밀접한 관계가 있는 것으로 보여지며, 이에 따른 폭립 소스의 다양화가 이루어진다면 패밀리 레스토랑에서의 폭립 메뉴의 선호도는 높아질 것으로 사료된다.

• 대한영양사협회학술지
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• 제11권3호
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• pp.273-285
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• 2005

This study examined the structure and contents of the information provided by the web sites, in terms of clarity, business goal, authority, sustainment of operation and responsibility of customer care, as well as menus. The findings from the analysis of 217 web sites selected from 5 major portal sites, are 1) most of catering business over internet are located around Seoul area, 2) almost 80% of the selected sites are administered by professional agents or firms while the remnants by individuals, 3) except menu and price, any additional information is hardly shown, 4) about three quarter of the sites opened after 2001, that is coherent with the trend of the growth of internet users and eating-out, 5) it is strongly required to create healthful cyber space for the customers, 6) a small number of the sites(12.4%) try to manage access from customers, 7) many sites(73.7%) open the channels for feedback from the customers 8) among the types of catering services offered by the sites, home party is the most popular and the kinds of cuisine, Korean, Japanese, and Chinese, are divided into almost same proportion of the sites, 9) the average number of dishes is 33.5, 10) they offer 7 to 8 different dishes of grain, 4 to 6 of meat, 4 to 10 of fishes, 5 to 13 of vegetables, 1 of fruits, and 1 to 3 of dairy products, 11) The majority of price level is ₩15,001 - ₩20,000.

• 한국정보전자통신기술학회논문지
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• 제17권4호
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• pp.190-197
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• 2024

O2O 상점 모델은 온/오프라인의 경계를 허물어 고객에게 큰 편의성을 제공하는 플랫폼이다. 이러한 플랫폼을 효과적으로 운영하기 위해서는 소상공인들이 필요한 정보를 디지털 형태로 제공해야 한다. 특히, 한글 메뉴판을 디지털화하는 과정이 수동으로 진행될 경우 여러 문제점을 일으킬 수 있으며, OCR 기술 사용 시 한글의 인식 정확도가 낮아 오류 인식의 가능성이 높다. 이에 본 논문에서는 한글 메뉴판의 자동 인식을 위해 대표적인 OCR 모델인 EasyOCR을 기반으로 하되, 한글 문자 인식의 낮은 정확도를 개선하고자 한다. 제안하는 모델은 VGG와 ResNet의 구조적 장점을 통합하고, 어텐션 메커니즘을 도입하여 한글 문자의 인식 성능을 크게 향상시키도록 설계한다. 실험 결과, 제안하는 모델은 EasyOCR에 비해 Accuracy 기준 약 3.5%, Confidence Score와 Normalized Edit Distance 기준 약 1%의 인식 정확도 향상을 보였다. 따라서, 제안한 방법이 기존 문제를 효과적으로 해결할 수 있음을 입증한다.