• 동아시아식생활학회지
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• 제18권5호
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• pp.829-840
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• 2008

The principal objectives of this study were : 1) to classify groups via cluster analysis for undergraduate's attributes of restaurant choice, and 2) to assess differences in dining-out behaviors among each restaurant choice cluster. Self-administered questionnaires were completed by 387 students, and the data were analyzed via frequency analysis, chi-square, one-way ANOVA, factor analysis, reliability analysis, cluster analysis and discriminant analysis. Three clusters were obtained by the attributes of restaurant choice from cluster analysis : Cluster 1 "indifferent style", Cluster 2 "ordinary style", and Cluster 3 "highly interested (careful) style". As for connections between the attributes of restaurant choice and distinctive dining-out behaviors in different undergraduates clusters, an indifferent style was rampant among the male students in their lower academic years. This group of students responded that they ate out only to satisfy their hunger, and stayed in a restaurant for one hour or less. Their friends made the choice of a restaurant on their behalf. The students in the "ordinary style" group spent between 5 and 10 thousand won to dine out, and stayed in a restaurant with their friends for two hours or less. They made the choice of a restaurant on their own, or together with their friends. A highly interested (careful) style prevailed among the female students in the upper academic year. This group of students ate out in order to mingle with their friends or colleagues rather than to satisfy their hunger, and they generally made a choice of a restaurant on their behalf.

• 한국식품조리과학회지
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• 제20권2호
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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.

• 한국조리학회지
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• 제16권4호
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• pp.151-162
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• 2010

본 연구는 레스토랑 이용자의 선택 속성, 브랜드 이미지, 구매 행동 간의 구조적 관계에 대해서 분석하였다. 본 연구를 위해서 레스토랑 이용자의 선택 속성, 브랜드 이미지, 구매 행동간의 구조적 관계를 방정식 모델을 이용하였으며, 150명의 레스토랑 이용자를 대상으로 설문조사를 실시하여 실증 분석을 수행한 결과, 다음과 같은 연구 결과를 얻었다. 첫째, 레스토랑 이용자의 접근성, 유형성, 친절성은 브랜드 이미지의 차별성과 구매 행동에 긍정적인 영향을 미쳤다. 둘째, 레스토랑 이용자의 접근성, 유형성은 브랜드 이미지의 친숙성과 구매 행동에 긍정적인 영향을 미쳤다. 셋째, 레스토랑 이용자의 유형성은 브랜드 이미지의 신뢰성과 구매 행동에 긍정적인 영향을 미쳤다.

• 한국조리학회지
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• 제13권4호
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• pp.1-18
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• 2007

The purpose of this study is to investigate the properties of restaurant customer's choice and to present the desirable service of restaurants. The experimental data were collected from the questionnaire answered by 182 restaurant customers in Seoul. One-way ANOVA and $x^2$(Chi-square) verification analysis were performed with the SPSS WINDOW 10.0 program to investigate statistical significance of the data. As the results, it was revealed that the food factor was most important when the customers choose a restaurant. And then, the importance of the choice properties was in the following order, that is, the food factor, the hygiene and cleanness factor, the employee's service factor, the visiting convenience factor, the indoor mood factor, the menu factor, the amenity factor for children. In addition, it was confirmed that some choice properties of the customers are dependent on the general characteristics such as sex, age, occupation, income etc. Therefore, it is essential that restaurants should provide various services related with the choice properties by understanding the choice properties according to the customer's characteristics.

• 한국조리학회지
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• 제8권3호
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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.

• 한국식생활문화학회지
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• 제19권1호
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• 한국조리학회지
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• 제14권3호
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• pp.96-108
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• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

• 한국조리학회지
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• 제9권3호
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• pp.22-36
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• 2003

Women customer is one of main target of Family restaurant as known. In addition, they are powerful consumer group now days. According to the social variation, to expand to participation to career opportunity not only unmarried but also married women and increase to single female household make women more expend money and go out to eat. So, this study is examined family restaurant choice attributor of women customer depends on status of marriage, scale of household and age. It will be contributed to Family restaurant industry to segment of their women customer by neo-demographic variables be reflected with social variations.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.354-360
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• 2002

The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers'brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n=307) and operators (n=273) of flour famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%) , atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers'ratings of the importance of the individual attributes and the ranking of the same attributes'relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers'and operators'data (p < 0.001, p < 0.1, p < 0.5). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers'brand choice decision process and measure the hidden needs of their customers.

• 대한가정학회지
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• 제46권5호
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.