• Journal of Convergence for Information Technology
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• v.11 no.7
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• pp.136-144
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• 2021

This study was conducted to verify the effectiveness of the university's extracurricular program of convergence majors on lifelong education for the disabled on the performance of restaurant employment skills for high school students with intellectual and developmental disabilities. The research method consisted of a case study procedure for three intellectual and developmental disability high school students, specifically using a single subject research technique. The study found that high school students with intellectual and developmental disabilities effectively acquired and maintained restaurant employment skills through extracurricular program on convergence majors of lifelong education for the disabled. In conclusion, the university's extracurricular program on convergence major of lifelong education for the disabled was analyzed to be effective in adapting to adult life and self-reliance, including restaurant employment skills of students with intellectual and developmental disabilities.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.689-704
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• 2011

Farm themed restaurants is an initiation by the Rural Development Administration (RDA) in order to perpetuate and develop Korean traditional food-culture. This food business model contributes to the increase of local food consumption and non-farm income for rural communities. Thus, the purpose of this study was to investigate the visitor's expectations, perception and satisfaction on the farm restaurant management type in order to assist activation of farm restaurants. Farm restaurants were categorized into two types; restaurant style and experience style. The majority of subjects(67.9%) were experiencing their first time to dine at farm restaurants. Regardless of farm restaurant style, the subjects perceived that farm restaurants use high quality food ingredients. The degree of subjects expectations prior to visiting a farm restaurant was estimated by 7 Likert scales. The results show that most subjects had high expectations for using good-quality food ingredients such as ‘fresh food (restaurant style 6.25, dietary education style 6.02)’ and ‘environment-friendly food (restaurant style 6.07, dietary education style 5.91)’. Overall satisfaction of the farm restaurants was also high. The satisfaction of food scored 4.1 and the satisfaction of experience program scored 3.8.

• Journal of Distribution Science
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• v.13 no.9
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• pp.29-36
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• 2015

Purpose - The purpose of this study is to examine the influence of effective role-play and training on employee education satisfaction and customer orientation. Evidence of the suggested objective is obtained by monitoring the effectiveness of hotel service training. Research design, data, and methodology - Data were collected from 280 role-play sessions performed in a Korean Hotel and examined using a frequency analysis, reliability/validity assessments, correlation analysis, and regression analysis using SPSS 19.0. Results - 1) Entrepreneurs and training instructors should enthusiastically apply service education in order to enhance each employee d evaluation in terms of customer satisfaction and customer orientation. 2) The most effective factor on customer satisfaction and orientation is the instructor's qualifications. 3) Since a higher level of education-training satisfaction leads to better customer orientation, effective education-training is essential to achieve this result. Conclusions - The study was able to obtain practical evidence that can confirm that service education-training through role-play positively affects employee customer service orientation. In future advanced research on training effects on customer orientation, various internal factors of a business should also be considered.

• International Journal of Computer Science & Network Security
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• v.22 no.1
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• pp.347-357
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• 2022

The aim of the study is to model demand for full-time Bachelor's Degree Programs in Hospitality and Catering, taking into account the influence of the main determinants in the COVID-19 pandemic. The research used methods of algorithms, correlation and regression analysis, ANOVA, graphical method, deduction and induction, abstraction, etc. It was found that the demand for full-time Bachelor's Degree Programs in Hospitality and Catering is price elastic. It has been argued that it is useful to consider both price and non-price determinants when modelling demand for full-time Bachelor's Degree Programs in Hospitality and Catering. It is proved that the main determinants of demand for full-time Bachelor's Degree Programs in Hospitality and Catering are full-time tuition fee, maximum government order, license volume and Consolidated Ranking of a higher education institution (HEI). In this case, the applicant decides to enrol in a full-time Bachelor's Degree Program in Hospitality and Catering, guided by the optimal ratio of tuition fee and the prestige of the HEI.

• Information Systems Review
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• v.25 no.4
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• pp.89-112
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• 2023

In March 2020, as it was declared a COVID-19 pandemic, various quarantine measures were taken. Accordingly, many changes have occurred in the tourism and hospitality industries. In particular, quarantine guidelines, such as the introduction of non-face-to-face services and social distancing, were implemented in the restaurant industry. For decades, research on restaurant attributes has emphasized the importance of three attributes: atmosphere, service quality, and food quality. Nevertheless, to the best of our knowledge, research on restaurant attributes considering the COVID-19 situation is insufficient. To respond to this call, this study attempted an exploratory approach to classify new restaurant attributes based on understanding environmental changes. This study considered 31,115 online reviews registered in Naverplace as an analysis unit, with 475 general restaurants located in Euljiro, Seoul. Further, we attempted to classify restaurant attributes by clustering words within online reviews through TF-IDF and LDA topic modeling techniques. As a result of the analysis, the factors of "prevention of infectious diseases" were derived as new attributes of restaurants in the context of COVID-19 situations, along with the atmosphere, service quality, and food quality. This study is of academic significance by expanding the literature of existing restaurant attributes in that it categorized the three attributes presented by existing restaurant attributes and further presented new attributes. Moreover, the analysis results have led to the formulation of practical recommendations, considering both the operational aspects of restaurants and policy implications.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.3
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• pp.24-31
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• 2023

The purpose of this paper is to divide franchise education and restaurant education programs into three factors: educational content, educational techniques, and educational environment. After completing the franchise curriculum, we will identify what educational programs affect corporate performance and CEO's capabilities. A total of 99 copies were used as statistical analysis data by conducting a survey of those who completed the training from May 01 to May 15, 2023. The survey used the Likert 5-point scale, and for data analysis, hypothesis verification was conducted using frequency analysis, demographic analysis, and reliability analysis using SPSS23. As a result, it was confirmed that all three factors of franchise education are factors that affect performance and competency. Therefore, among franchise education programs, it is necessary to be faithful to the contents of education, use appropriate educational techniques, and prepare an educational environment well.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.72-83
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• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.