• 한국조리학회지
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• 제12권3호
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• pp.61-74
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• 2006

The objective of this study are to examine how the factors influence each other by determining the appropriate measurement standard based on the Dining-out Motives, restaurant attribute evaluation, intention of word of mouth and reusing, an effective restaurant marketing strategy on the basis of the analytical results by patrons and market segmentations. The study surveyed 321 subjects and processed the result using SPSS for Win. V. 12.1. For statistical analysis, Frequency, Factor Analysis, and Regression were put into operation. The results showed that dining-out motives and restaurant attribute evaluation had positive effects on the intention of word of mouth and reusing. Furthermore, the restaurant owners or managers will need to understand the existing market and target markets more objectively, and, through this market segmentation, formulate a marketing strategy that is appropriate for diverse desires of customers and different characteristics of restaurants.

• 한국조리학회지
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• 제23권5호
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• pp.187-198
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• 2017

The purpose of the study was to investigate the relationships among leadership, organizational commitment and management performance of restaurant workers from the Busan Haeundae area. Normally, each leadership type(transactional leadership, transformational leadership, servant leadership) effected organizational commitment and management result. For the field test and verification, 200 staffs of the Haeundae restaurant participated in the survey from April 1st to May 30th, 2017. The research result was summarized as follows. First, all leadership types(transformational leadership, transformational leadership, servant leadership) of Haeundae restaurant staffs had a positive impact on affective involvement. Second, transformational leadership and transactional leadership of restaurant staffs had a positive influence on continuous commitment. Lastly, continuous commitment of restaurant staffs in Haeundae affected management result. In conclusion, precedent study explained only hotel investigation.

• 한국식생활문화학회지
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• 제20권2호
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• pp.243-252
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• 2005

This study identified how family restaurant customers' attitude toward yield management strategies, which include reservation, time, menu, and service factors. Generally, yield management explains how price and dining duration maximize the revenue of family restaurants. There are three ways to improve family restaurant yield; improving table turns, upgrading seat occupancy, increasing price per customer. The 45 items of yield management strategies are developed by literature reviews, web sites analysis, and interviews with family restaurant employers. Factor analysis and reliability analysis from present study found out 11 important factors, which represent the study's dependent variables. Regression analysis may be helpful to test whether demographic and socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies. As a regression result, gender, family size, age in demographic factors and education and occupation in socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies significantly.

• 대한지역사회영양학회지
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• 제12권5호
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• pp.630-638
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• 2007

The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should of for important strategic implication for the restaurant managers.

• 한국조리학회지
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• 제14권3호
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• pp.96-108
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• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

• Journal of the Korean Data and Information Science Society
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• 제19권4호
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• pp.1123-1131
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• 2008

A considerable amount of research has focused on the dimensionality of service failure and recovery construct. This paper is focused on service failure and recovery in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted Kau and Loh's Service recovery measurement scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in pre-purchase expectation and post-purchase actual performance of 4 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The paired t -test is used to test difference of pre-purchase expectation and post-purchase actual performance for service recovery measurement scale's 4 dimensions of the 2 restaurant types. But, there is significant difference between pre-purchase expectation and post-purchase actual performance in the 2 restaurant types.

• 교육시설
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• 제5권2호
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• pp.30-39
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• 1998

The paper analyses the optimum locations of university facilities. Pick up a student restaurant, and, using network model, do that examine the following thing with a purpose. 1) Do comparison examination with a current location and optimum location of restaurant. 2) Plan an location of existing restaurant again, and examine location of new restaurant. As a result, made clear what that did the total sum of distance with a minimum could utilize.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.1-20
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• 2005

패밀리 레스토랑은 서비스 산업이라 해도 과언이 아니다. 서비스 운영자 혹은 서비스 제공자의 역할은 고객과의 접촉순간(MOT : Moment Of Truth)에 고객의 요구 및 욕구를 충족시켜 고객에게 제공하는 가치를 극대화하여 서비스 상품의 판매 향상을 도모하고자 하는 것이다. 향후 패밀리 레스토랑은 하드웨어(hard ware)측면보다 내적으로 어떤 서비스를 질적으로 나타낼 수 있느냐 하는 소프트웨어(soft ware)가 더욱 강조될 추세이다. 따라서 본 연구의 목적은 패밀리레스토랑 종사원들의 직무만족이 서비스품질에 어떠한 영향을 미치는지 연구하고자 하는 것이다. 본 연구의 대상은 대구전역에 위치하고 있는 패밀리 레스토랑에 근무하는 종사원을 연구대상으로 하였다. 조사기간은 2004년 4월 1일부터 5월 20일까지 50일간에 걸쳐 실시하였다. 실증분석 결과, 본 연구에서 제시한 7개의 가설 가운데 4개가 유의한 것으로 검증되었다.

• 한국조리학회지
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• 제23권6호
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• 동아시아식생활학회지
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• 제27권2호
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• pp.204-214
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• 2017

Recently, many TV restaurant programs become popular, and TV restaurant programs have a big impact on Korean restaurant consumers. The purpose of this study was to understand the effects of information attributes in Korean TV restaurant review programs food service customer's empathy, attitudes and visit intention. Based on a total of 254 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model using the Amos program. The hypothesized relationships in the model were tested simultaneously by using structural equation model (SEM). SEM showed that the beneficialness (${\beta}=.187$, p<.01), amusement (${\beta}=.427$, p<.001) and vividness (${\beta}=.243$, p<.01) showed positive significant effects on customer's empathy. Customer's empathy had a positive significant effect on attitudes (${\beta}=.645$, p<.001) and visit intentions (${\beta}=.157$, p<.001). The information attributes of TV restaurant programs and the causal relationship between empathy of consumers were examined. We also verified that empathy positively affects attitudes toward intentions to visit restaurants introduced on TV restaurant programs. Limitations and future research directions are also discussed.