• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.675-682
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• 2021

The study analyzes the demand for residential space in the Untact Era. Residential space comprises six categories: the most necessary dedicated space (DS), most preferred south-facing space (SFS), largest space (LS), most necessary shared space (SS), most necessary infra-space (IS), and others. Results indicated the following: 1) All respondents had the highest preference for relaxing spaces except DS. 2) Differences were found between DS, SFS, and LS by age and SS; IS by residential area; and DS, SS, and IS by household size. 3) People aged 60+ preferred a living room while people aged 40-59 preferred a larger kitchen. Seoul citizens preferred gardens or parks in the complex or neighboring forests whereas local citizens preferred shared offices and medical centers. Households of three or more persons preferred a park/forest and two-person households preferred a honbap restaurant. The implications for housing policy are as follows. 1) Nature-friendly spaces are needed to alleviate a sense of isolation. 2) Changing demand for residential space should be reflected in housing policies. 3) The government's housing supply policy with the same residential space and structure must be changed to provide various residential spaces according to age, residential area, and household size.

• Journal of Korea Society of Digital Industry and Information Management
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• v.17 no.2
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• pp.73-83
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• 2021

The development of technology based on digital technology has made 'hyper connectivity' between different services a reality, and an example of this is the reinforcement of non-face-to-face services. The non-face-to-face service is a service provided by service providers and customers using information and communication and technology without direct contact. Recently, it has expanded to the hotel industry, which is highly dependent on human resources, centering on the restaurant business. Therefore, this study attempted to identify the case of the "R" hotel in the Gangwon region, which is introducing and operating a kiosk, and to confirm the matters to be considered, the system operation method, and expected effects, etc. for hotels that intend to operate it in the future. It is difficult to affirm that the introduction of KIOSK directly reduced labor costs or increased service efficiency, but it seems meaningful that it has improved the convenience of users. In future research, practical research is needed on the impact of the system on management activities in relation to the introduction of KIOSK.

• Journal of Korea Planning Association
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• v.54 no.1
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• pp.40-51
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• 2019

The ultimate aim of this study is to diagnose the process stage and look at the step change of transition process to see how the step changes. Therefore, in this study, cluster analysis was conducted by examining four types of commercial characteristics such as Retail Homogeneity, Share of Neighbourhood store, Share of chain store, and Share of cafe & Western food store. Through the cluster analysis, three types have been identified. Type1 is the first step which can explain the time before gentrification occurs and when the ratio of neighborhood facilities is the highest. Type2 is the second step that can explain boutique stage where the gentrification occurs. At this time, the ratio of Cafes & Western food restaurant increased and the proportion of neighborhood shops decreased. And Type3, third step is when the mature gentrification occurs. In the analysis of the transition period, it is necessary to monitor the change of the industry in the period from the first stage to the second stage. In the transition period from the second stage to the third stage, It is necessary to constantly monitor such factors as the increase of shops.

• International Journal of Computer Science & Network Security
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• v.21 no.5
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• pp.31-34
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• 2021

The article considers the possibilities of increasing the accuracy of estimates of the parameters of the trajectory of the target with the provision of a given probability of stable support of the air object, in particular, during its maneuver. The aim of the work is to develop a filtration algorithm that provides a given probability of stable tracking of the air object by determining the regular components of filtration errors, in particular, when maneuvering the air object, and their compensation with appropriate correction of filter parameters and estimates of air object trajectory parameters.

• International Journal of Computer Science & Network Security
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• v.21 no.11
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• pp.189-192
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• 2021

The article is devoted to the issue of the content of legal instruments in terms of tourism business, namely the problems of legal regulation of insurance in tourism. The analysis of the state of development of the problem in question shows that the issue of legal regulation of the insurance contract in general and the contract in tourism services, in general, is insufficiently studied. The article is devoted to topical issues of legal regulation of insurance in the field of tourism, the search for effective mechanisms to increase the liability of both underwriters and insurers. Therefore, insurance can be considered as one of the methods of preventing unfortunate consequences during the implementation of tourism activities. The author's vision of the content of the package of measures that can positively influence not only the development of the tourist industry in general but primarily to help identify those legal segments that need improvement in the future has been stated.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.57-74
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• 2023

Purpose: As global interest in environmental issues increases, the demand for green products/services is increasing. Companies are establishing eco-friendly policies to meet the changing expectations of customers. Therefore, this study aims to analyze the effect of eco-friendly behavior and third-party certification on trust, satisfaction, and loyalty as well as the mediating role of satisfaction based on SOR and signaling theory. Research design, data and methodology: This study collected data from 501 respondents who visited restaurant and analyzed using measurement model with SPSS 28.0 and SmartPLS 4. Results: First, restaurants' eco-friendly behavior and third-party certification (TPC) positively influenced trust while these did not influence satisfaction. Second, trust positively influenced satisfaction. Third, trust and satisfaction positively influenced loyalty. Fourth, TPC had stronger impact on trust and satisfaction compared to eco-friendly behavior in female group while TPC had stronger impact on trust in male group. Conclusions: This study emphasized the importance of TPC over eco-friendly behavior. Restaurants should maintain pro-environmental behaviors such as reducing single-use items while obtaining TPC such as ISO and LEED certifications to increase customer trust. It also found the importance of trust and satisfaction in securing loyal customers. Restaurants should make efforts to build bonds with customers through authentic marketing such as events that encourage customer participation.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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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.

• The Journal of Industrial Distribution & Business
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• v.14 no.1
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• pp.21-28
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• 2023

Purpose: This study aims to analysis the difference by Michelin rating in customer satisfaction of restaurant listed in the Korea Michelin Guide. There are opinions that the Michelin Guide's rating system and evaluation criteria are somewhat ambiguous. Research design, data, and methodology: This study collected 145 actual online reviews published on TripAdvisor to examine how the effect of the content attributes of reviews on consumer satisfaction varies according to the Michelin grade. Based on this, two studies were conducted. Study 1 examined the effect of strong and weak positive reviews on consumer satisfaction according to the rating. Study 2 examined the effect of image information on consumer satisfaction. Results: The results revealed that the lower the Michelin rating, the more positive review had a significant effect on consumer satisfaction. The higher the rating, the more image information had an effect on consumer satisfaction. Expectations for Michelin three-star restaurants are higher than those of two-star restaurants, so customers are more likely to be used negatively when writing reviews. Conclusions: Accurate information on Michelin selection criteria should be delivered so as not to form high expectations and not to disappoint. For consumers to be satisfied with the name Michelin, the standards should be stricter.

• Journal of Global Scholars of Marketing Science
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• v.20 no.2
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• pp.164-172
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• 2010

This study reviews the influence of culture in interpersonal servicescapes by examining the restaurant retail setting. Two cultures (Canada and France) are surveyed in order to better understand their retail expectations towards interpersonal servicescapes. Using Hofstede's (1991) cultural dimensions to explain some of the differences between Canadian and French restaurant patrons, this study demonstrates a potentially interesting research avenue in the field of cross-cultural interpersonal services marketing. It demonstrates that cultural dimensions do not operate independently but interdependently. Understanding this can help retailers better explain complex service interactions between countries that may appear similar in terms of various socio-demographic features. In this exploratory research, a measure via exploratory factor analysis was developed, one that encompasses both the physical and service aspects common to interpersonal servicescape by using personality traits. This measure was tested in order to better understand the service expectations between two cultures, Canada and France. Five dimensional structures were uncovered in both cultures but with different traits and groupings. The differences between the traits uncovered and the overall Canadian and French personality structures find some explanation using Hofstede's (1991) cultural dimensions. The results of this survey point to a possible explanation as to why when services are transferred between cultures, the perceptions of them can be different and sometimes even lead to service failure. There are clearly some cultural differences between the Canadian and French consumers and their overall expectations regarding their consumption experience. Reviewing the first factor of the French and Canadian personality structures shows that the individualist/collectivist differences are apparent between the Canadian and the French cultures. The second dimension also has quite a few traits in common, five, all of which have the personal treatment aspect of the restaurant experience that a service provider would be responsible for: polite, respectful, and dedicated. Notable is that the French dimension does not include the authenticity or the hospitable aspect of the experience but includes even more features that are inherent to the personal interaction, such as charming and courteous. The third dimension of the Canadian and French structures reflects completely different expectations. Whereas the French dimension centers around energy and enthusiasm, the Canadian version is more laid-back and relaxed. There is extroversion in the French dimension to introversion in the Canadian dimension. This could be explained by differences on the Uncertainty Avoidance dimension as outlined by Hofstede (1991). The fourth dimension seems to confirm previously outlined cultural differences. Whereas Canadians, being a bit lower on uncertainty avoidance and power distance, prefer an intimate and private experience, the French continue to expect extraversion and inclusive features to their experience. The fifth dimension is in the French personality structure a clear expression of the high power distance society, where the roles of the players in the restaurant experience are clearly defined and the rules of engagement preserved. This study demonstrates that different cultures clearly do relate to different expectations regarding interpersonal services. This is apparent in the dimensions that come up in both the French and the Canadian personality structures, not only in terms of how different they are but also in with which cultural dimensions these can be explained. For interpersonal servicescapes, the use of personality traits is interesting as it allows for both physical and service features to be accounted for. Furthermore, the social component inherent to interpersonal servicescapes surfaces in most of the dimensions of the service personality structures. The quality of social exchanges is extremely important, and this even more so in cross-cultural situations, where the expec tations regarding the service experience may vary. As demonstrated by this research and using Hofstede's (1991) paradigm, not all societies will have the same expectations pertaining to the interpersonal services. Furthermore, the traditions surrounding the type of service can also have an impact on the service evaluations and differ between countries and cultures. However, using personality traits may also allow for retailers to see which service traits are common to two or more cultures where they seek to be present, and focus on these in the offering. The findings demonstrate the importance of the individualist and collectivist dimension for interpersonal servicescapes. This difference between the French and the Canadian personality structure is apparent in the most dominant dimension as well as within others. The findings are a step in explaining how retailers can transfer and then measure interpersonal services across cultures.

• Journal of Venture Innovation
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• v.4 no.3
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• pp.1-15
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• 2021

Due to long-term social distancing due to the spread of COVID-19, business trends of restaurant companies are being implemented in accordance with the changed environment such as packaging and subscription. However, even in this environment, upscale restaurants are generating high profits by trying to differentiate themselves from existing restaurants by providing high-quality services with the best facilities. Therefore, this study describes how customers' experience of upscale restaurant service influences behavioral loyalty. That is, the purpose of this study is to determine the effect of service experience on cognitive satisfaction and emotional attachment, and to examine the causal role of cognitive satisfaction and emotional attachment by confirming the relationship between these constructs and relationship commitment and behavioral loyalty. To verify this, data were collected through face-to-face interviews with 300 consumers who recently used a upscale restaurant. Of the collected data, 275 copies(91.6%) were used for the final analysis, and inaccurate or erroneous data among 25 response sheets were excluded. In this study, the validity and reliability of the data were checked and the research hypothesis was verified by using SPSS 21.0 and AMOS 20 statistical package. Frequency analysis was performed to confirm the demographic characteristics of the respondent. Structural equation model analysis(SEM) was used to confirm the fit of the research model and to verify the research hypothesis. As a result of the research hypothesis analysis, it was found that service experience had a positive effect on cognitive satisfaction, and cognitive satisfaction had a positive effect on emotional attachment, relationship commitment, and behavioral loyalty. Also, it was found that emotional attachment had a positive effect on relationship commitment and behavioral loyalty, and relationship commitment had a positive effect on behavioral loyalty. However, service experience did not affect emotional attachment. With this study, marketers and managers of upscale restaurants such as hotel restaurants need to accurately select their target audience, understand their service needs, and then present the appropriate service to them. In addition, they should not only induce cognitive satisfaction by providing excellent service to their customers, but also identify moments of truth and present appropriate services so that satisfied customers can strengthen their emotional attachment. In addition, it is necessary to strengthen the relationship with their firms by forming friendly relationships with customers who have high emotional attachment, and also to induce relationship commitment so that such customers have a strong sense of belonging and attachment to their firms.