• Journal of Information Technology Services
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• v.12 no.1
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• pp.215-227
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• 2013

Currently, improved quality of life has facilitated consumers' indulgence in a diverse range of cultural cuisines. Consequently, the evolvement of the food service industry has been developing itself according to the diversified needs of the consumers. In particular, a great amount of interest has been expressed in a new form of food service known as family restaurants. Family restaurant service providers have begun to provide information regarding family restaurant usage, including various foods and services, through their websites in order to yield better service to consumers. For family restaurant service providers, comprehending the consumers' purpose of using the company's websites is a crucial managerial issue and it plays an important role in the development of good marketing strategies. There exists a distinction in websites usage purposes according to the different values of consumers; the hedonic value and the utilitarian value. When consumers gain satisfaction through family restaurant websites usage, this satisfaction extends to word of mouth communication effect. In order to develop good Internet marketing strategies, this study is prepared to assist family restaurant service providers understand the relationships among customer value, usage purpose, customer satisfaction, and word of mouth communication with regards to the family restaurant websites. The results of this study provide useful implications to understand consumer behavior and to develop marketing strategies in a family restaurant websites.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.64-84
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• 2003

There is this research that supply better experience and satisfaction of most suitable in users standpoint to users through family restaurant website importance and assessment of satisfaction. Also, there is purpose of this research to supply pendulum in family restaurant internet marketing strategy establishment that website can achieve continuous role as marketing means to be not public information that drive revisit and substantial restaurant visit. Family restaurant website estimation received satisfaction assessment which do not get in importance (expected value) in general as analysis result. In other words, domestic family restaurants website are doing construction. operation by marketing means but real users are various interaction part that can collect and achieve about customer opinion except design part that can do to emboss company's image could see side that satisfaction is unenchanted and presented improvement way in website construction. operation on contents part of various and correct information offer and so on that customer infancy strategy part and user of event and coupon event etc. that is distinction robbers need. Also, realization possibility for restaurant prescription that latent customers who use net can raise family restaurant website revisit and substantial sale could see side. Ditto improvement way in that family restaurants construct and operate website conclusively as a marketing tool that public information is not that three offers satisfaction of most suitable to latent customers who use existent net to website as can achieve continuous role contribute.

• Information Systems Review
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• v.16 no.3
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• pp.1-23
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• 2014

This research uses the Analytical Hiararchy Process (AHP) to scientifically and systematically calculate the weightings of attributes as well as dimensions considered for assessing an informational website. The present paper aims at observing and using the computed weightings to comparatively examine the perceptions of customer users and business users. We use the 3C-D-T (i.e., Content, Community, Commerce, Design, and Technology) framework to conduct a case study where we review and assess restaurant websites and calculate attribute weightings on these websites. Data used for website review was collected in two phases. Data in the first phase was collected from customer users, and data in the second phase was from business users who had registered in the same websites. Users were instructed to perform a pairwise comparison of the relative importance of website attributes. Our data analysis revealed that the customer users and business users demonstrated different views on the relative importance of the individual attributes. Based on the findings, we suggested that business users of restaurants should adapt their views to the customers' views to minimize perceptional differences, thereby increasing customer satisfaction and accomplishing successful business outcomes.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.291-306
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• 2014

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent $100,000{\leq}200,000$ won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.861-863
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• 2011

본 연구는 기술수용모델(TAM)을 토대로 하여 패밀리 레스토랑 웹사이트에 대한 고객의 사용의도를 파악하고자 하였다. 이를 위하여 패밀리 레스토랑 이용 시 홈페이지를 사전에 활용했던 경험이 있는 고객들을 대상으로 연구를 수행하였다. 이를 위하여 즐거움과 효율성, 실용성과 거래편리성이 용이성과 유용성에 미치는 영향을 살펴보았으며 이들이 사용자의 태도와 사용의도에 미치는 영향을 분석하였다. 연구분석 결과, 효율성은 용이성에 매우 유의한 영향을 미쳤으나, 즐거움은 유의한 영향을 미치지 않는 것으로 나타났다. 또한 실용성과 거래편리성은 모두 유용성에 유의한 수준에서 긍정적인 영향을 미치고 있음이 드러났다. 용이성은 유용성에 매우 유의한 영향을 미쳤으며, 태도에 대하여 유용성은 긍정적 영향을, 용이성은 부정적으로 유의한 영향을 미치는 것으로 나타났다. 태도는 사용의도에 매우 유의한 영향을 미치는 것으로 밝혀졌다.

• Proceedings of the Korean Information Science Society Conference
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• 2010.06c
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• pp.423-428
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• 2010

최근에는 사회구조가 복잡해 짐에 따라 각 분야의 전문성이 두드러지고 있다. 이러한 흐름은 음식점에도 영향을 주어 기존의 형식에서 벗어난 자신들만의 독특하고 차별성 있는 요리 메뉴의 개발을 가속화시켰다. 그로 인해 한식, 중식, 양식으로 구분하는 전통적인 음식점 분류 방식이 한계를 보였고, 기존의 분류를 포함하면서도 새로이 등장하는 음식점들을 다룰 수 있는 방식이 필요하다. 본 논문에서는 최근 폭발적으로 늘어나는 음식점 추천 웹 사이트의 데이터를 토대로 자동적으로 음식점 분류를 수행하는 방법을 제안한다. 본 연구에서는 각 음식점이 갖고 있는 특징을 메뉴 정보를 통해 파악하려 하였다. 음식점 사이트에서 수집한 2 천개의 음식점, 6 만개의 메뉴 정보를 미리 정의된 필터로 정제한 후 Sequential Information Bottleneck Clustering 알고리즘을 적용하여 구분해 보았다. 실험결과 제안한 방법이 다른 Clustering 방법에 비해 높은 성능을 보였으며 음식점주가 수동적으로 음식점 분류를 입력하는 수고를 줄일 수 있는 가능성을 보였다.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.666-676
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• 2012

The purpose of this study was to propose effective marketing communication strategies for overseas Korean restaurants through a multilateral comparison analysis of American, Chinese, and Japanese consumers' attitudes towards communication media and Korean restaurants. The survey was written in English, Chinese, and Japanese, with guideline for surveyors, and conducted using both online and offline methods. Samples were collected from five major cities - Los Angeles, New York, Tokyo, Beijing and Shanghai, which are the foothold for the globalization of Korean food. When it comes to attitudes towards communication media, word-of-mouth showed a high mean value, indicating it as the most useful and reliable media recognized by consumers who visited Korean restaurants. Furthermore, the necessity of recognizing the importance of visual communication in the physical environment of Korean restaurants and specialized websites, featuring restaurants and gourmet food, was observed. Consumers in all three nations chose word-of-mouth as the most useful and reliable media for learning about Korean restaurants. In addition, American consumers highly depended on signage and restaurant exteriors. Chinese consumers highly recognized the usefulness and reliability of offline media, such as newspapers, magazines, and events, while Japanese consumers considered online media, such as gourmet websites, blogs and social networks, as useful and reliable sources. A significantly positive attitude and high value was observed in all who had visited Korean restaurants. American and Japanese consumers had a significantly higher rate of intention to visit Korean restaurants in the future and to tell others about their satisfaction with Korean restaurants. Meanwhile, the average rate of prior preference for Korean restaurants (when choosing restaurants) was the lowest in all three countries. This study is useful for both the Korean government and food enterprises abroad to plan and develop marketing communication strategies properly for overseas Korean restaurants.

• Journal of Intelligence and Information Systems
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• v.22 no.1
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• pp.43-61
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• 2016

Customer reviews help potential customers make purchasing decisions. However, the prevalence of reviews on websites push the customer to sift through them and change the focus from a mere search to identifying which of the available reviews are valuable and useful for the purchasing decision at hand. To identify useful reviews, websites have developed different mechanisms to give customers options when evaluating existing reviews. Websites allow users to rate the usefulness of a customer review as helpful or not. Amazon.com uses a ratio-type helpfulness, while Yelp.com uses a count-type usefulness index. This usefulness index provides helpful reviews to future potential purchasers. This study investigated the effects of sentiment and readability on useful votes for customer reviews. Similar studies on the relationship between sentiment and readability have focused on the ratio-type usefulness index utilized by websites such as Amazon.com. In this study, Yelp.com's count-type usefulness index for restaurant reviews was used to investigate the relationship between sentiment/readability and usefulness votes. Yelp.com's online customer reviews for stores in the beverage and food categories were used for the analysis. In total, 170,294 reviews containing information on a store's reputation and popularity were used. The control variables were the review length, store reputation, and popularity; the independent variables were the sentiment and readability, while the dependent variable was the number of helpful votes. The review rating is the moderating variable for the review sentiment and readability. The length is the number of characters in a review. The popularity is the number of reviews for a store, and the reputation is the general average rating of all reviews for a store. The readability of a review was calculated with the Coleman-Liau index. The sentiment is a positivity score for the review as calculated by SentiWordNet. The review rating is a preference score selected from 1 to 5 (stars) by the review author. The dependent variable (i.e., usefulness votes) used in this study is a count variable. Therefore, the Poisson regression model, which is commonly used to account for the discrete and nonnegative nature of count data, was applied in the analyses. The increase in helpful votes was assumed to follow a Poisson distribution. Because the Poisson model assumes an equal mean and variance and the data were over-dispersed, a negative binomial distribution model that allows for over-dispersion of the count variable was used for the estimation. Zero-inflated negative binomial regression was used to model count variables with excessive zeros and over-dispersed count outcome variables. With this model, the excess zeros were assumed to be generated through a separate process from the count values and therefore should be modeled as independently as possible. The results showed that positive sentiment had a negative effect on gaining useful votes for positive reviews but no significant effect on negative reviews. Poor readability had a negative effect on gaining useful votes and was not moderated by the review star ratings. These findings yield considerable managerial implications. The results are helpful for online websites when analyzing their review guidelines and identifying useful reviews for their business. Based on this study, positive reviews are not necessarily helpful; therefore, restaurants should consider which type of positive review is helpful for their business. Second, this study is beneficial for businesses and website designers in creating review mechanisms to know which type of reviews to highlight on their websites and which type of reviews can be beneficial to the business. Moreover, this study highlights the review systems employed by websites to allow their customers to post rating reviews.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.469-471
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• 2017

Those who travel to another area for work or travel acquire cquire information through various media such as Internet websites before going to the area. The way to determine whether the information you collect is reliable is to go directly to that area. However, many users may overlook the date the post was posted. when you arrive at a delicious restaurant for a travel purpose, it can happen that the restaurant is gone. In order for Smartphone Users to be able to provide reliable information about a specific region through an application, it is possible to receive information from a specific local user using the application through crowd sourcing techniques. Collect suggestions from users when there are changes in the same area, rather than accepting indiscriminate information and when duplicate content exists, it is marked on the application map so that it can be viewed by other users. It provides not only simple restaurant information, but also area-specific information such as additional information about tourist attractions or information on restrooms to solve physiological phenomena that may occur in the area where they first arrive. Application users can get information about nearby public facilities and restaurants on a GPS basis.