• 동남아시아연구
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• 제21권1호
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• pp.49-91
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• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• 한국콘텐츠학회논문지
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• 제21권1호
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• pp.407-416
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• 2021

최근 서울을 포함한 전국적으로 레트로 식당이 생겨나기 시작하면서 서비스스케이프의 중요 요인과 SNS의 활용에 따라 소비자는 그 중요성을 지각하며 이용하고 있다. 본 연구는 레스토 식당의 서비스스케이프와 고객 만족에 미치는 영향과 이들의 관계에서 SNS 신뢰가 어떠한 영향을 미치는지 알아보고자 하였으며, 최근 서울을 중심으로 생겨난 레트로 식당 이용경험이 있는 이용고객을 대상으로 편의표본추출을 사용하였다. 조사기간은 2020년 7월 1일부터 약 1달간 진행되었으며, 최종 289부를 분석에 사용하였고, 가설 검증을 위해 SPSS 21.0 통계패키지 프로그램을 이용하였다. 분석결과 가설1의 서비스스케이프 요인 중 매력성(β=.442, p<.001)과 인적서비스(β=.516, p<.001)는 고객만족에 유의한 영향이 있었다. 가설2의 레트로 식당의 서비스스케이프와 SNS신뢰의 조절효과에서는 매력성⁎SNS 신뢰는 유의적인 정(+)의 영향력이 있었고 접근성⁎SNS 신뢰는 유의적인 부(-)의 영향력이 있었다. 마지막으로 치열한 외식산업의 환경 하에서 레트로 식당과 같은 차별화된 서비스스케이프를 통해 외식시장에서의 경쟁 우위를 달성하고 SNS 마케팅 전략을 통해 외식업체를 방문하는 고객의 충성도와 재방문을 검장하여 고객 지향적 마케팅 전략 수립에 유용한 자료로 제공하고자 한다.

• 한국조리학회지
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• 제11권3호
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• pp.89-102
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• 2005

here is a strand of thinking on service work which sees it as significantly different from other kinds of work due to the emotional as well as the physical and mental labor involved in family restaurant work This study was conducted to examine and investigate the level of emotional labor and burnout experience, and to provide basic information for improving work-related environments. The results of this study imply that job condition promoting programs for diminishing emotional labor and preventing burnout far service workers in foodservice industry should be carefully invented and developed, especially considering their work environments.

• International Journal of Internet, Broadcasting and Communication
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• 제14권3호
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• pp.85-90
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• 2022

In this study, keywords from representative online portal sites such as NAVER, Google, and Youtube were collected based on text mining analysis technique using TEXTOM to check the changes in the restaurant industry before and after COVID-19. The collection keywords were selected as dining out, food service industry, and dining out culture. For the collected data, the top 30 words were derived, respectively, through the refinement process. In addition, comparative analysis was conducted by defining data from 2018 to 2019 before COVID-19, and from 2020 to 2021 after COVID-19. As a result, 8272 keywords before COVID-19 and 9654 keywords after COVID-19, a total of 17926 keywords, were derived. In order for the food service industry to develop after the COVID-19 pandemic, it is necessary to commercialize the recipes of restaurants to revitalize the distribution of home-use food products that replace home-cooked meals such as meal kits. Due to the social distancing caused by COVID-19, the dining out culture has changed and the trend has changed, and it has been confirmed that the consumption culture has changed to eating and delivering at home more safely than visiting restaurants. In addition, it has been confirmed that the consumption culture of existing consumers is changing to a trend of cooking at home rather than visiting restaurants.

• 경영정보학연구
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• 제25권4호
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• pp.89-112
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• 2023

2020년 3월, 코로나바이러스 팬데믹으로 선포되면서, 다양한 방역 조치가 취해져 왔다. 이에 따라, 관광 및 환대 산업 내의 많은 변화들이 야기되었다. 특히 레스토랑 산업에서는 비대면 서비스 및 좌석 간 거리두기 등 방역 지침이 시행되었다. 전통적으로 레스토랑 선택속성에 대한 연구는 분위기, 서비스 품질, 음식의 품질을 포함한 3가지 속성의 중요성이 강조해 온 데 반해, 코로나19 이후 레스토랑 이용자를 대상으로 레스토랑 선택속성을 탐색한 연구는 미비한 실정이다. 이에 따라, 본 연구에서는 코로나19라는 환대 산업 내의 환경적 변화에 대한 이해에 기반하여, 국내 온라인 리뷰 데이터 상에서 새로운 레스토랑 경험적 속성을 확인하기 위한 탐색적인 접근을 시도하였다. 본 연구는 서울 을지로 지역에 위치한 일반음식점 및 휴게음식점 475개로 네이버 플레이스에 등록된 총 31,115개의 온라인 리뷰를 분석 단위로 고려하였다. 분석 방법은 단어 빈도와 역문서 빈도의 곱으로 산출된 TF-IDF와 잠재적 토픽들을 추출하는 확률적 모델 알고리즘인 LDA 토픽모델링 기법을 통해 온라인 리뷰 내에서 단어들의 군집화를 통해 레스토랑 선택속성을 재분류하고자 하였다. 분석 결과, 분위기, 서비스 품질, 음식 품질과 함께 코로나19 이후 레스토랑의 새로운 속성으로 "감염병 예방"요인이 도출되었다. 본 연구는 기존 레스토랑 선택속성에서 제시하는 세 가지 속성들을 범주화하고, 나아가 새로운 속성을 제시하였다는 점에서 기존 레스토랑 선택속성 문헌을 확장하여 학술적 의의가 있다. 나아가, 분석 결과에 기반하여 레스토랑 운영의 측면 및 정책적 관점에서의 실무적 제언을 시도하였다.

• 유통과학연구
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• 제15권3호
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• pp.27-37
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• 2017

Purpose - The current study analyzes the effect of business startup education on business startup education satisfaction and entrepreneurial intention. Also, it attempts to discover if business startup confidence plays a moderating role between business startup education satisfaction and entrepreneurial intention. Research design, data, and methodology - The survey was conducted for approximately 60 days, from July 20, 2016 to September 20, 2016, and distributed to 300 restaurant founders who started their business through business startup education provided by Korea Food Service Industry Association in Seoul, Kyungki and Incheon or existing business founders. Results - Per multiple regression analysis of business startup education and business startup education satisfaction, among business startup education, all law, entrepreneurship, commercial power analysis, and practical education have significantly positive effect. Per simple regression analysis of business startup education satisfaction and entrepreneurial intention, business startup education has significantly positive effects on entrepreneurial intention. Business startup education satisfaction and business startup confidence interaction show that they do not have a moderating role between business startup education satisfaction and entrepreneurial intention. Conclusions - Setting up theoretical reasoning, this study supports conclusions drawn by prior studies: business startup education has significantly positive effects on business startup education satisfaction and entrepreneurial intention.

• 융합경영연구
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• 제9권5호
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• pp.27-37
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• 2021

Purpose: By foreshadowing the historical background and cultural influence of Korean food and economic development in China, this paper demonstrates Chinese market entry strategies taken by TheBorn with its company history and CEO's background. Research design, data and methodology: The eclectic paradigm was utilized to analyze ownership, localization, and internalization advantages for TheBorn's first entry into the Chinese market. The research answers how TheBorn could expand its business in the early 2000s while most were skeptical about the globalization of Korean food. Results: First, possessing various restaurant franchises, food patents, and developments, and media use enabled to achieve a strong ownership advantage. Second, the Chinese market is conveniently located in South Korea. Thus, TheBorn could exercise direct management to its overseas restaurant to maintain the food quality and service. Lastly, establishing a sauce manufacturing plant and its branch company accelerated further expansions to other Chinese cities. Conclusions: Based on those success factors, TheBorn extended its business into different cities in China and emerged as a franchisor giant in the Korean restaurant franchise industry.

• 한국정보시스템학회지:정보시스템연구
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• 제31권2호
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• pp.1-18
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• 2022

Purpose Customer review is a major factor in choosing certain restaurants. This study investigates the key factors affecting customer's evaluation about restaurants. With the recent intensification of competition among restaurants in the service industry, the analysis results are expected to provide in-depth insights for enhancing customer experiences. Design/methodology/approach We collected information and reviews provided at the restaurants in the Kakao Map platform. The information collected is based on the information of 3,785 restaurants in Daegu registered on Kakao Map. Based on the information collected, seven independent variables, including number of rating registered, number of reviews, presence or absence of safe restaurants, presence or absence of a posting about holding facilities, presence or absence of a posting about business hours, presence or absence of a posting about hashtags, and presence or absence of break times, were used. Dependent variable is restaurant rating. Multiple regression between independent variables and restaurant rating was carried out. Findings The results of the study confirmed that number of rating registered, presence or absence of a posting about business hours, and presence or absence of a posting about hash tags have an positive effects on the restaurant rating. The number of reviews had a negative effect on the restaurant rating. In addition, in order to confirm the role of customer's reviews, we carried out LDA topic modeling. We divided the topics into the positive review and the negative reviews.

• 유통과학연구
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• 제13권5호
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• pp.103-111
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• 2015

Purpose - When it comes to first impressions of family restaurants, people basically think of the following factors: cozy, a refreshing space, indoor lighting, atmospheric music, the best-quality service through mutual interactions with employees, birthday events, follow-up customer management, brand image, and many others. Focusing on such family restaurants characteristics, with consumption experience and customer satisfaction determined as mediator variables, this study looks into the selection factors that affect customer loyalty when choosing a family restaurant. Subsequently, the study conducts an empirical analysis of these selection factors with the greatest influence. Research design, data, and methodology - This study analyzed 200 total surveys of family restaurant customers including college students, workers, housewives, and others. The survey was conducted over two weeks in May 2014. For statistical processing, SPSS 21 was used for factor analysis and reliability analysis as well as AMOS for structural equation analysis. In terms of a variable that would influence either consumption experience or customer satisfaction at the restaurants, the study introduced the concept of customer equity. The study designed a model based on a hypothesis developed using the following factors: customer encounter service value, customer convenience value, brand equity, relationship equity, and other factors defined as components of customer equity by Rust et al. (2000) determined as independent variables as well as with customer experience and customer satisfaction set as mediator variables. The hypothesis, after all, assumed that customer loyalty would be positively (+) influenced. Results - The analysis results from the study reported that brand value, customer encounter service value, and relationship value have positive (+) effects on consumption experience and customer satisfaction. However, as for customer convenience value, this turned out not to have a statistically significant influence on consumption experience and customer satisfaction. In regard to a relation between consumption experience and customer satisfaction, the results showed that the former affects the latter, and in terms of intervening variables, both of these appeared to have a positive (+) effect on customer loyalty. Conclusions - This study suggests that family restaurants should look for strategies that focus on how to promote customer relationships. For example, restaurants could try birthday events or discount events to achieve this goal. Since the study ended up realizing relatively low levels of suitability and statistical significance, the path of the study changed. After all, in order to increase suitability and statistical significance, the study had to eliminate factors such as service quality and others and for this reason the study was unable to conduct the analysis as initially planned. In addition, the data samples of the research were mainly gathered from students, which made it hard to say that the analysis was carried out on samples from every different group. Future research should analyze the characteristics of each group of customers for factors affecting customer satisfaction and customer loyalty in the family restaurant chain.

• 한국프랜차이즈경영연구
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• 제9권4호
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• pp.7-19
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• 2018

Purpose - Recently, global management in Korea franchise industry is becoming an important keyword. As an important branch market, Chinese market plays a major role not only by making experience of the competitiveness among global brands which offers a foothold to become a top global brand, but also by actualizing an economies of scale in production, sales, etc. Therefore, it is necessary to identify key successful factor influencing customer evaluation and responses of Korean franchise restaurant targeting Chinese consumers in China context. The purpose of this study is to examine the effects for Korean franchise restaurant selection attributes on perceived value, customer satisfaction and customer loyalty in Chinese context with SmartPLS 3 and Artifical Neural Network(ANN). Research design, data, and methodology - For these purposes, the authors developed several hypotheses. A questionnaire survey was conducted on the panel of online survey companies for Chinese consumers who have visited Korean franchise restaurants. A total of 404 data were analyzed using structural equation modeling(SEM) and artifical neural network(ANN) with SPSS 22.0 and SmartPLS 3.0. Result - The findings of this study are as follows: First, the alternative model findings show that facilities & atmosphere, employee service, and menu influenced on utilitarian value, customer satisfaction, and customer loyalty directly. Second, employee service influenced on customer satisfaction. Third, menu influenced on hedonic value. Fourth, brand reputation influenced on utilitarian value. Fifth, hedonic value increase customer satisfaction and customer loyalty. Sixth, hedonic value increase customer loyalty. Seventh, customer increase customer loyalty. And, the ANN analysis shows that utilitarian value is the first most important factor influencing customer satisfaction, followed by hedonic value, facilities & atmosphere, menu and employee service. However, the ANN analysis shows that customer satisfaction is the first most important factor influencing customer loyalty, followed by utilitarian value, hedonic value, brand reputation, menu, and employee service. Conclusions - This study provides practical implications for enhancing customer satisfaction and customer loyalty by applying the ANN technique that complements the limitations of the linear structural relationship analysis using the proposed model and the alternative model. In other words, the SEM-ANN model provides guidelines on how Korean franchise restaurants should formulate facilities & atmosphere, employee service, and menu mix strategies in China. In addition, ANN 's analysis shows that restaurant brand reputation plays a pivotal role in increasing customer loyalty. The fact suggests that Korean franchise companies should establish their domestic brand reputation prior to their entry into overseas markets such as China.