• Title/Summary/Keyword: Restaurant

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A Study on the Family Restaurant Choice Attributes - Used by Index and Type of MBTI Psychological Preference - (패밀리 레스토랑 선택속성에 관한 연구 - MBTI 심리선호도의 지표와 유형을 중심으로-)

  • 이재련
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.21-37
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    • 2002
  • The purpose if this study is to analyze the psychological preference of Family Restaurants and their behavioral characteristic and its segmentation, positioning, new product development and marketing min. Result of analysis, index and type of MBTI psychological preference are related to Family Restaurant Choice attributes intimately. Specially, "Menu composition reflected restaurant image", and "Providing of corresponded value to price"were shows considerable difference according to psychological preference. And "Providing of the corresponded value to price"of Value, Price and Image Factor, indexes, types, including all the other aspects, shows the most considerable difference. Therefore, all market of Family Restaurant when inventing or designing a menu, they should consider restaurant′s concept and image to manage a menu, and keep in mind that all customer take "value"at up most importance.

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A Study on a plan of Beverage Sales Step-up of Family Restaurant in Korea. (Family Restaurant의 음료 매출증대에 관한 연구)

  • 이재련
    • Culinary science and hospitality research
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    • v.6 no.3
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    • pp.425-442
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    • 2000
  • The main purpose of this study is to propose that Beverage sales should be step-up in Family Restaurant. To achieve the purpose of this study theoretical and empirical approaches were used. In review of theoretical background, basic concepts and characteristics of beverage were studied. For empirical study, three Family Restaurant in Korea was selected and analyzed the beverage sales which classified to Liquor, Beer Wine and Non-alcoholic beverage. Based on it, I suggest a plan of beverage sales step-up of Family Restaurant as follow. First, keep the appropriate valance of the whole item: non-alcohol and alcohol item. Second, develop the menu should be effect beverage sales. Third, through the promotion and event the restaurant should derive the customer to purchasing behavior. Fourth. server can accommodate and offer the information of food and beverage menu that can evoke the customer's attention.

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Perceived Uncertainty and Perceived Usefulness of Intranet in the Restaurant Franchise Industry

  • Lee, Hwan-Eui;Cho, Sun-Gu;Hyun, Sung-Hyup
    • Journal of Distribution Science
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    • v.9 no.2
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    • pp.123-129
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    • 2011
  • The restaurant franchise industry is one that could benefit significantly from the use of intranet technology, from its potential for improving communications between franchisors and franchisees, to providing easier inventory and ordering processes. However, there is a level of trepidation among potential users about whether the technology would improve their work performance. This study sought to examine the relationships between perceived uncertainty and perceived usefulness of intranet technology in the restaurant franchise industry. Through a review of available literature, 10 sub-dimensions of perceived uncertainty (Duncan, 1972) and six sub-dimensions of perceived usefulness (Davis, 1989) were derived. Canonical correlation analysis was used to examine the relationships between these concepts using data collected from 163 franchising restaurant managers in South Korea. Findings from the data analysis demonstrates two negative factors and one positive factor in perceived uncertainty that influence perceived usefulness, thus offering some implications of what to consider when implementing an intranet system in a restaurant franchise.

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Developing Ubiquitous Computing Service Model for Family Restaurant Management

  • Kim, Kyung-Kyu;Choi, Seo-Yun Chris;Ryoo, Sung-Yul
    • International Journal of Contents
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    • v.5 no.2
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    • pp.20-25
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    • 2009
  • The purpose of this study is to seek new u-business services in restaurant management. Using the concept of business model methodology in family restaurant management domain, this study identifies customers' needs in services at the stage of management of purchase of materials, the production management, and the sales management. In addition, this study suggests two killer applications of a family restaurant management linking with the latest ubiquitous computing technologies: the service of the customer-oriented menu recommendation and the service of the inventory-oriented menu recommendation. These findings may offer practical insights in the context of ubiquitous service model of restaurant management.

A Study on the Sales Promotion Methods for Family Restaurant (패밀리레스토랑의 판매촉진전략 방안에 관한 연구 - 쿠폰을 중심으로 -)

  • 진양호;전진화
    • Culinary science and hospitality research
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    • v.7 no.3
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    • pp.211-239
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    • 2001
  • A study is on the coupon which is one of the sales promotion methods for family restaurant. The factor of family restaurant coupon use in the study was analyzed based on theoretical study. In addition, difference of food service manners by behavior and demographic factor, and so by means of this factor was analyzed and was done t-Test and anova. As a result of this study, eight factors were found. This eight factors were named by researcher. Eight factors are as follows There are 1. factor taste, 2. factor choice, 3. factor expectation, 4. factor satisfaction, 5. factor durability, 6. factor convenience, 7. factor safety, 8. factor preference. These factors influence family restaurant coupon used by customer. And so we know that between demographic factor and food service manners are different. In the conclusion, the factor of family restaurant coupon use, by valuable sides and typical sides was presented as the sales promotion methods for coupon. First, valuable side endows coupon with value and so lead persistent purchase. Second, typical side cause interest and so leads repurchase. But in the future, continuous study should be go on for satisfaction of customer and effective marketing strategy of family restaurant.

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Measuring the Important Factors Influencing Family Restaurant Choice (대학생의 패밀리레스토랑 선택에 영향을 미치는 중요요인의 평가)

  • 강종헌;김정미
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.187-195
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    • 2004
  • The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality & value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction (에스닉 푸드 레스토랑 선택속성의 중요도가 전반적 만족도에 미치는 영향)

  • Kim, Eun-Hee;Kim, Ji-Hyun;Hong, Wan-Soo
    • Korean journal of food and cookery science
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    • v.30 no.3
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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.

The Study on the Satisfaction of Customers for Hotel Restaurant (호텔 레스토랑 고객의 만족에 관한 연구)

  • Kim, Jin-Su
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.2
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    • pp.73-98
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    • 2004
  • For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

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Halal Certification: A Viewpoint From Malaysian Restaurant Managers

  • Marzuki, Sharifah Zannierah Syed
    • Asia Pacific Journal of Business Review
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    • v.1 no.1
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    • pp.23-39
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    • 2016
  • This study focuses on halal certification from the viewpoint of Malaysian restaurant managers. The increasing demand of halal food from the Muslim and non-Muslim consumers has given a good indicator to the hospitality industry to have the eating establishments halal certified. A sample of 643 restaurant managers has been selected throughout Malaysia using systematic sampling. Questionnaires were distributed using mail survey and data was then entered to SPSS version 21 for further analysis. It is gathered from the descriptive statistics that cleanliness during food preparation, meaning of halal and halal certification is important when dealing with food in a Malaysian restaurant setting. The results indicated that restaurant managers have high expectations toward halal certification. Furthermore, halal certification does generate some benefits beyond religion that contribute to Malaysia's positioning as a tourism destination and global halal hub.

Influencing Factors of the Fast Food Restaurant Users' Intention of Reusing (패스트푸드레스토랑 이용자들의 재이용 의도 영향요인에 관한 연구)

  • Park, Hui-Jin;Jeong, Gwang-Hyeon
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.16 no.1
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    • pp.1-20
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    • 2005
  • The objective of this study is to examine how the factors influence each other by determining the appropriate measurement standard based on the fast food restaurant attribute evaluation, perceived pricing, value, satisfaction and intent for return patronage, and present an effective fast food restaurant marketing strategy based on the analytical results by patrons and market segmentations. The results showed that restaurant attribution evaluation had a positive effect on the perceived value, satisfaction and intent for return patronage of the fast food restaurant patrons; perceived pricing of the fast food restaurant patrons had a positive affect on the perceived value, satisfaction and intent for return patronage; perceived value had a positive affect on satisfaction and intent for return patronage; and satisfaction had a positive affect on intent for return patronage.

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