• The Korean Journal of Franchise Management
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• v.14 no.2
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• pp.49-60
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• 2023

Purpose: NBS (Natural-based Solutions) characteristics as eco-friendly hotels were divided into eco-friendly indoor and outdoor to structurally verify the relationship between customers' perceived eco-friendly value, psychological well-being, customer satisfaction, and pro-environmental behavioral intention. Research design, data and methodology: This survey conducted responses to customers who had experience using eco-friendly hotels for the past two years. SPSS 22.0 and AMOS 22.0 statistical programs were used for the collected questionnaire data. First, frequency analysis and confirmatory factor analysis (CFA) were verified, and structural correlation between variables was verified by covariance matrix structural equation (CB-SEM). Result: First, NBS was found to have a significant positive (+) effect on perceived eco-friendly value and psychological well-being. Second, psychological well-being was found to have a significant positive (+) effect on customer satisfaction and eco-friendly behavioral intention. Finally, Hypothesis 3 was accepted as perceived eco-value showed a significant positive (+) effect on eco-friendly behavioral intention, but Hypothesis 2 was rejected because it did not have a significant effect on customer satisfaction. Conclusions: theoretical and practical implications for the impact of NBS as an eco-friendly hotel on customers' eco-friendly behavior can be provided, as well as basic evidence for establishing efficient management strategies for hotel companies.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.235-252
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• 2016

This study aimed at examining the interrelationships among corporate association, Rrelationship quality, and brand loyalty in Korean buffet restaurants. In addition, this study examined the mediating effects of commitment and attidudinal loyalty. The findings of this study were found through the employong of SPSS 18.0 on a convenience sample of a total of 209 respondents. The results of this study are as follows. First, both corporate ability association and corporate social responsibility association exhibited a positive impact on trust and commitment. Second, trust and commitment positively influenced attitudinal loyalty and behavioral loyalty. Third, commitment acted in a partial mediating role between trust and attitudinal loyalty, and attitudinal loyalty acted in a partial mediating role between commitment and behavioral loyalty.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.205-217
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• 2010

The purpose of this study is to investigate the formation of turnover intention of restaurant employees by considering their group cohesiveness, organizational commitment, and employment status(full-time vs part-time). Also, following Baron and Kenny's(1986) guidelines, it examined a mediating effect of organizational commitment on turnover intention. The results of an empirical analysis showed that group cohesiveness had a significant effect on organizational commitment, and organizational commitment was negatively associated with turnover intention. Also, group cohesiveness was negatively associated with turnover intention. That is, the higher the group cohesiveness and the organizational commitment, the lower the turnover intention. In addition, the results of mediation tests revealed that organizational commitment was a partial mediator in the relationship between group cohesiveness and turnover intention. Finally, employment status did not moderate the relationship between group cohesiveness and organizational commitment, organizational commitment and turnover intention, or group cohesiveness and turnover intention. Implications and suggestions for future research were discussed.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.183-198
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• 2014

This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.94-111
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• 2009

Franchise restaurants in Korea are making efforts to improve service quality by developing and following service quality manuals to provide uniform services. This study was conducted to verify the fact that such efforts to provide uniform services would increase customer satisfaction and influence customers' decision to revisit. After setting up research models and hypotheses, the survey was conducted for 30 days from April 1 to 30, 2008 and a total of 279 copies were analyzed. The result of this study includes three findings. First, among the independent variables pertaining to the influence of uniform service quality on customer satisfaction, service uniformity, brand uniformity, and space arrangement uniformity were most influential. Also, among the brand image variables, service uniformity was most influential on customer satisfaction. Second, it was found that uniform service quality had positive influence on customers' behavioral intentions and that menu was the most influential factor. Third, it was found that higher customer satisfaction had greater influence on customers' behavioral intentions.

• The Korean Journal of Franchise Management
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• v.3 no.1
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• pp.73-91
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• 2012

This study is in the purpose for the revitalization of traditional market as comparing to the relevancy between the central characteristics of a floating population going around for buying something or eating food and lots of small-sized businesses comprising of the commercial districts. The several traditional markets such as Cheonan station, Dujeong-dong, Sinbu-dong in Cheon-An city has been investigated repeatedly almost every two or three years by the Small Enterprise development Agency(SEDA) since 2001. By analyzing the raw data of those commercial districts made by SEDA, we can calculate the number of firms andthe ratio of business type of each commercial districts. In this research, the type of each business is classified into four groups such as restaurant, service, retail and the rest. Moreover, the central character of the floating population is derived from the raw data, which means the customer information about sex, age structure or the most populous time zones. From these characteristics, one commercial districts has his own specific features distinguishing from the others. The most important differences of past researches are firstly the dynamic viewpoint rather than a static one. Secondly it suggests that the relation between the central characteristics of districts and the floating population would exist. Lastly, it suggests that the interaction between both of them have a significant effect on the growth or decline of the districts and the rates of business type, other adjacent commercial districts as well. Eventually, this study provides several meaningful points for the revitalization of commercial districts to government or stakeholder such as management organization, business owners and new starter etc.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.172-183
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• 2012

This study was conducted to investigate the effects of the entrepreneurship and market orientation of franchisers on the boundary-spanning behavior of franchisees in food-service companies in the Yeongnam region. This study also investigated the relationship between the entrepreneurship and market orientation of franchisers and sought to identify the effect of the boundary-spanning behavior of franchisees on their managerial performance. Based on literature reviews, 4 hypotheses were tested. The subjects responding in this study were owners or managers of franchise restaurants in Youngnam province. A total of 605 questionnaires were analyzed using the factor analysis, a reliability test, and structural equation modeling analysis. The results revealed that first, the entrepreneurship and market orientation of franchisers were positively related to the boundary-spanning behaviors of franchisees, and secondly, the entrepreneurship of franchisers was positively related to their market orientation. Finally, the boundary-spanning behavior of franchisees was positively related to their managerial performance. Therefore, food-service franchisers in Youngnam should have the entrepreneurship and market orientation to lead franchisees to have positive boundary-spanning behaviors and good performance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.776-784
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• 2010

This study investigated causal relationships between goal orientation, sales and performance towards increasing the effectiveness of up-selling in internal promotion methods in family restaurants and provided implications about the hiring and training of sales people. The subjects were 232 sales people in family restaurants. The data were collected by self-administered questionnaires and analyzed by exploratory factor analysis, reliability analysis, comparative analysis of the average, and regression analysis. Results, showed that variations in goal orientation, sales, and performance depended on the age and experience of salespeople and that goal orientation makes adaptive selling more effective. It turned out that effort selling affects up-selling result than adaptive selling. Long-term workers were better than short-term workers in goal orientation, selling, and up-selling results, so human resource management needs to implement a long-term plan to enhance these effects. And, because effort selling is more effective than adaptive selling in up-selling results in family restaurants, effort selling requires training.

• The Journal of the Korea Contents Association
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• v.11 no.3
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• pp.351-367
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• 2011

Few previous researches have been studied in terms of franchisees' perceptions of franchisors' entrepreneurial activities within the boundary of restaurant franchising industry settings. The sampling frame for this study included 605 restaurant franchisees in the business-format franchising system in Korea and data were collected from 1 October 2009 to 28 February 2010. This study, from franchisees' views, investigated the relationship among franchisors' entrepreneurship, external environment, organizational structure(mechanistic-organic) and managerial performance, with structural equation modeling(SEM). The research findings were, firstly, external environment positively affected entrepreneurship which positively affected market orientation and managerial performance, and secondly, market orientation made franchisors select organic structure and heighten managerial performance. Also, external environment led franchisors to adopt organic structure and aggravated their managerial performance. The implications of these findings were as follows. Firstly, the more franchiors had initiatives, innovatedness and risk-taking attitudes, the higher they had managerial performances and market orientation. Secondly, franchisors should keep and heighten market share with keeping in mind with customer orientation, competition orientation, harmony between departments, long-term orientation and profitability. Thirdly, continuous and cautious environmental scanning was necessary because external restaurant environment made organizational structure being changed and managerial performance being aggravated.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.273-285
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• 2009

In order to find how the recovery justice from the service procedure and result failure affects the quality of customer-brand relationship, we conducted this study following pre research, its correction and supplement of the customers who experienced some service failures in food restaurant. We selected the best five brands in Korean food franchise in the rank of the sales on basis of data of Korean Food Restaurant Information in year 2009. The participants of this research were the people who live in Seoul metropolitan area and ever experienced any service failure within recent 6 months. Of the 500 copies of survey questionnaires distributed, 391 were used for the analysis. The method used for this analysis was the SPSS for WIN 12.0 program and the analysis such as technical statistics analysis, reliability analysis, research element analysis and regression analysis were applied. As a result, the service shortage factor which is one of the service process failures was confirmed to affect procedural justice and distributive justice. It has been confirmed that procedural justice and distributive justice are influenced by the hygiene deficiency which is one of the result failures. It was also found that the product factor affects distribution justice. As for the effect of the quality of recovery justice and a customer-brand relationship, procedural justice and distributive justice were found to affect the mutual dependency while procedural justice affects a familiarity.