• Culinary science and hospitality research
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• v.20 no.2
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• pp.120-135
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• 2014

This research aimed to investigate the effect of business management of Korean restaurants on business performance and to propose an alternative. For this investigation, a survey was carried out targeting Korean restaurant managers in the capital area, and with 360 copies as sample, factor analysis, difference test, and multiple regression analysis were conducted. As a result of analysis, among the factors of business management of Korean restaurants, only information management and fund management appeared to have effects on both financial performance and nonfinancial performance. This means, in case of Korean restaurants, business performance can be improved by understanding every environment about food service management and customer demands, by investing fund in the right place, and by managing inefficient expenses. Therefore, it is most important for a Korean restaurant manager to cultivate knowledge in management and to put effort into cost-reduction of all employees.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.265-276
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• 2016

In this study, what is motivation factors through academic study about whether to choose a career for chef and analysis career choice motives and IPA between importance and satisfaction and motivation was to analyze the impact of factors affecting satisfaction. The impact on job satisfaction according to the chef choose the real motivation, self-centered, values, etc., but having a significant impact on satisfaction stable did not have any effect on satisfaction. Therefore, the management runs the company makes employees motivate to engage in promoting stability through increased opportunities to employees, the ability to demonstrate opportunities, compensation, career development, work environment improvement. In addition, unlike the restaurant operated by individually casinos and luxury hotels apply overtime, laundry service, employee cafeteria, night shift allowances, operated by the Labor Standards Act such work 40 hours, but the non-corporate individual restaurant or newly opened hotels that still don't have it showed the low importance for welfare benefits, and expected to have a high turnover rate.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.227-244
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• 2009

This study was conducted to develop a multiple-item scale for measuring the food service quality in the restaurant industry. For developing the scale, Kelly Repertory Grid Methods were conducted. Collected data of food service quality were analyzed with the reliability analysis and the factor analysis of SPSS 12.0 and the 3rd-order confirmatory factor analysis of LISREL 8.70. The food service quality model of this study is conceptually based on the Brady and Cronin(2001)'s hierarchical approach to the service quality model. The hierarchical model of the food service quality which comprises three constructs of the physical environment quality, the interaction quality and the food quality as a primary dimension. The hierarchical approaches to the food service quality help overcome the limitations of the SERVQUAL model for which some arguments have been made that it lacks a clear division between the dimensions and its subsequent overlapping between them.

• Environmental Analysis Health and Toxicology
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• v.19 no.2
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• pp.169-176
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• 2004

ETS (environmental tobacco smoke) is composed of exhaled mainstream smoke (MS) from the smoker, sidestream smoke (SS) emitted from the smoldering tobacco between puffs and contaminants that diffuse through the cigarette paper and mouth between puffs. These emissions contain both vapor phase and particulate contaminants. ETS is a complex mix of over 4,000 compounds. This mix contains many known or suspected human carcinogens and other toxic agents. More of these toxic compounds are found in SS than in MS. Workplace exposure to ETS can result in significant smoke intake, and passive smoke exposure may be related to impair respiratory function and an increase risk of lung cancer in nonsmokers. For nonsmokers sharing a work environment with cigarette smokers, the workplace must be considered hazardous independently of any specific industrial toxic exposure. The risk is particularly important when a high percentage of the workers smoke or where smokers and nonsmokers work in poorly ventilated areas. Nicotine is converted in the body to cotinine; cotinine therefore can be used as an indirect measure of a person's recent exposure to tobacco smoke. Levels of nicotine in hair and levels of cotinine in body fluids (saliva and urine) have been shown to increase with increasing environmental nicotine levels and with self-reported ETS exposure. The measurement of nicotine or cotinine in hair may be more appropriate for longer-term exposure to tobacco. The purpose of this study is to comparing airborne nicotine levels and hair cotinine level in restaurant workers. Concentration of airborne nicotine and hair nicotine (and cotinine) is closely related to exposed frequency of sidestream smoke in the workplace. Nicotine in hair is a better predictor of airborne nicotine than hair cotinine. Hair nicotine can be a useful tool to assess ETS exposure interventions. It may have limiting levels of ETS exposure by placing regulatory restrictions on smoking in workplaces and in public spaces.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.153-165
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• 2009

Entrepreneurship is vital in the foodservice industry more than any other industry as a force to overcome the obstacles in the management environment due to the relatively small scale of the business. The existing literature shows that entrepreneurship not only leads toward innovative management, but also enhances corporate performance. This paper undertakes an analysis of the relations between entrepreneurs' needs for achievement and entrepreneurship, and the way in which entrepreneurship influences corporate performance. For this study, 250 restaurant owners in Busan were surveyed from December 10 to 20, 2008, and 232 copies of the questionnaire were analyzed. SPSS 12.0 package program and Amos 5.0 were used for statistical analysis. The result of the analysis suggests that entrepreneurs' desire to achieve goals could influence the entrepreneurship variable. Moreover, entrepreneurship enhances corporate performance. In sum, the three-dimensional scale of entrepreneurship which includes innovativeness, constructive risk taking, and proactiveness strengthens corporate performance. Future research should investigate the processes by which entrepreneurship enhances performance and other potential moderator variables.

• Culinary science and hospitality research
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• v.2
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.106-119
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• 2017

The purpose of this study was to examine restaurant customers' use of menu labeling and their perception of menu labeling attributes. Further, the study investigated relations of menu labeling use behavior, and perception of menu labeling attributes with behavioral intentions toward menu labeling. Using a self-administered survey conducted for 2 weeks from the 2nd week of October, 2015, data were collected from restaurant customers who were exposed to menu labeling over 3 months at the time of the survey. A total of 426 respondents completed the survey. Respondents were asked about use of menu labeling, usefulness, ease of understanding, accuracy, and demographic information. There was a difference in menu labeling use behavior according to age, whereas respondents aged 50 years or over showed significantly higher use of menu labeling than those in 20s (P<0.001). Perceptions of menu labeling attributes positively affected behavioral intentions towards menu labeling. While all three menu labeling attributes, 'usefulness', 'ease of understanding', and 'accuracy', were positive factors for behavioral intentions towards menu labeling, usefulness was the biggest attribute explaining behavioral intentions (P<0.001). The study findings offer implications that can be applied to academics, the foodservice industry, and government in an attempt to nurture a healthy eating environment through provision of nutritional information at restaurants.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.225-252
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• 2000

This study aims to examine theoretical frame work of franchise restaurant, the characteristics of store manager's job and the level of their job satisfaction through an empirical investigation. Job satisfaction survey study shows that store managers consider important all work to be attended to as part of their duty with service management on top. It is also found that the majority of store managers consider their aptitude as most important job satisfaction factor and those, who are satisfied with their job content, advancement and the prospect, are more proactive in delivering qualify service and more than willing to commit themselves to their duties. Regrading demographical variables, store managers with scholarly competence and higher pay level are more likely to be satisfied with their job but married men are not satisfied with the work environment in general. Ergo, Businesses should correspond by capitalizing on those store managers content with their duty thus collecting additional information and providing opportunities to further contribute to the business. For those dissatisfied individuals, however, businesses should determine their demands and by educational training supply a motive therefore making possible the conversion of such individuals to satisfied store managers and their active participation in business management. But, as with any study, this one has a number of limitation which constraints the generalizability of the empirical findings. It has not been for long since franchise restaurants established in domestic market and has been few studies regarding this topic there. Furthermore, managers are not willing to release operation related data. Therefore, further study are urged to overcome this limitation and should examine other dimensions of job satisfaction such as relations between revenue and profit with the level of store manager's job satisfaction remain to be investigated.

• The Korean Journal of Franchise Management
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• v.9 no.4
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• pp.45-56
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• 2018

Purpose - Consumers perceive various risks while using food service franchise stores. Food service franchise stores offer consumers not just menus, but services, physical environment, and prices, which can be perceived as risk to consumers. This means that consumer behavior in foos service franchise stores needs to be studied based on perceived risk theory. Perceived risk consists of performance risk, financial risk, social risk, psychological risk, and time risk. The purpose of this study is to investigate the effects of perceived risk on satisfaction and trust, and in turn affect loyalty. The results of this study will provide guidelines for marketers to develop strategies to reduce the perceived risk of consumers. Research design, data, methodology - In order to achieve research purposes, the authors developed several hypotheses. Data were through online survey through an online survey firm. A questionnaire survey was distributed to customers who have visited the restaurant in the past three months. The survey was conducted from March 5, 2017 to October 14, 2017. A total of 1,500 people were e-mailed and 260 were returned. A total of 245 items were used in the analysis except 15 of the questionnaire. Data was analyzed by using SPSS 21.0 and AMOS 21.0. Results - The findings of this study are as follows: First, performance risk, economic risk, and psychological risk had negative effects on satisfaction. Social and time risks did not affect on satisfaction. Performance risk and time risk had negative impact on trust. Second, economic, social, and psychological risks did not affect trust, but satisfaction had significant positive effect on trust and loyalty. Third, satisfaction had positive effect on loyalty. Conclusions - The implications of this study are as follows. First, food service franchise marketers should increase their customer loyalty by establishing a risk reduction strategy. Second, there are various risks to customers visiting the store. Therefore, marketers need to analyze the perceived risks of customers. Third, it is also necessary to eliminate the perceived risks of customers. In addition, a restaurant franchise company needs to find a reasonable way to reduce the material cost and present a reasonable menu price.

• Particle and aerosol research
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• v.17 no.4
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• pp.115-123
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• 2021

The emission gas from meat grilled restaurants has unpleasant odor and sticky particulate matters (PM) in form of oil mist. This affects the residents living nearby. In oder to decrease the odor and PM, electrostatic precipitators (ESP) were installed at several restaurants by support of Seoul metropolitan government and emission characteristics of PM and odor were investigated. The removal efficiency of odor and PM at before- and after-ESP was that total hydrocarbon (THC), NH₃, H₂S, acetaldehyde, butyraldehyde were not much decreased. Total suspended particles (TSP) emitted from the vent was below the value of 7 mg/m³ regardless of the concentration of before-ESP and removal efficiency was in the range of 64 ~ 86%. The ratio of PM_1.0 to PM₁₀ of emission gas was over 0.9. So it was revealed that most PM of emission gas was PM1.0. The PM concentration in the air of the street near the vent was higher than another street due to the emission gas and the PM of indoor air of restaurant grilling meats was measured very high compared to outdoor air. So it needs more powerful ventilation of indoor air.