• 한국조리학회지
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• 제9권2호
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• pp.148-175
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• 2003

As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

• 대한지역사회영양학회지
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• 제26권3호
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• pp.155-166
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• 2021

Objectives: Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners' menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition. Methods: A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers' level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses. Results: Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium. Conclusions: The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners' healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers' menu-decisions.

• 급식외식위생학회지
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• 제4권1호
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• pp.35-41
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• 2023

This study was based on the results of the study of 'Cheonyeon and Chunghyun Taste Alley Pilgrimage- Introducing Hidden Restaurants in Our Town', which was adopted as a project to revitalize urban regeneration as part of the Cheonyeon and Chunghyun Urban Regeneration New Deal project. This study was conducted in total of two stages, as a first step, the commercial district of Seodaemun Station was analyzed by analyzing the hashtag (#) mentioned along with the "Seodamun Station Restaurant" on Instagram from 2015 to 2020. As a result of the analysis, it was found to be an office commercial district related to "office workers", and it was found to be a commercial district with the characteristics of "small but certain happiness" where you can find hidden restaurants in front of your house. Based on the characteristics of these commercial districts, five stores utilizing the characteristics of the region were selected and cooking classes were conducted for students of Kyonggi University, who are local residents. The purpose of this study was to revitalize the aging Seoul city and contribute to the formation of positive relationships between local residents and merchants through cooking classes. In addition, the process was produced as digital media content and used as local promotional materials.

• 경영정보학연구
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• 제25권4호
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• pp.89-112
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• 2023

2020년 3월, 코로나바이러스 팬데믹으로 선포되면서, 다양한 방역 조치가 취해져 왔다. 이에 따라, 관광 및 환대 산업 내의 많은 변화들이 야기되었다. 특히 레스토랑 산업에서는 비대면 서비스 및 좌석 간 거리두기 등 방역 지침이 시행되었다. 전통적으로 레스토랑 선택속성에 대한 연구는 분위기, 서비스 품질, 음식의 품질을 포함한 3가지 속성의 중요성이 강조해 온 데 반해, 코로나19 이후 레스토랑 이용자를 대상으로 레스토랑 선택속성을 탐색한 연구는 미비한 실정이다. 이에 따라, 본 연구에서는 코로나19라는 환대 산업 내의 환경적 변화에 대한 이해에 기반하여, 국내 온라인 리뷰 데이터 상에서 새로운 레스토랑 경험적 속성을 확인하기 위한 탐색적인 접근을 시도하였다. 본 연구는 서울 을지로 지역에 위치한 일반음식점 및 휴게음식점 475개로 네이버 플레이스에 등록된 총 31,115개의 온라인 리뷰를 분석 단위로 고려하였다. 분석 방법은 단어 빈도와 역문서 빈도의 곱으로 산출된 TF-IDF와 잠재적 토픽들을 추출하는 확률적 모델 알고리즘인 LDA 토픽모델링 기법을 통해 온라인 리뷰 내에서 단어들의 군집화를 통해 레스토랑 선택속성을 재분류하고자 하였다. 분석 결과, 분위기, 서비스 품질, 음식 품질과 함께 코로나19 이후 레스토랑의 새로운 속성으로 "감염병 예방"요인이 도출되었다. 본 연구는 기존 레스토랑 선택속성에서 제시하는 세 가지 속성들을 범주화하고, 나아가 새로운 속성을 제시하였다는 점에서 기존 레스토랑 선택속성 문헌을 확장하여 학술적 의의가 있다. 나아가, 분석 결과에 기반하여 레스토랑 운영의 측면 및 정책적 관점에서의 실무적 제언을 시도하였다.

• 국토계획
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• 제53권7호
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• pp.23-37
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• 2018

In recent years, there has been a proliferation of commercial uses in the area where Gentrification occurs. In order to cope with such a diffusion phenomenon, it is necessary to derive the diffusion area accurately. Gentrification has a feature that occurs locally in a short time. Therefore, this study used the space-time pattern analysis to derive the diffusion area of commercial uses in Bukchon, a typical gentrified area in Seoul. Among the space-time pattern analysis, space time permutation statistics used in this study can derive the convergence phenomenon of time and space in a particular case with only the location information. The results confirmed that there has been three proliferation area in Bukchon, one started in 2007, other in 2013 and the other in 2014. In the earliest area, independent shops were the most popular, and the majority of them were restaurants. However in latter areas, there has been more chain stores and clothing stores than earlier area. The findings of this study indicate that space time pattern analysis can be used as a tool to analyze the proliferation by gentrification because it can derive accurate location and timing of the diffusion.

• 한국조리학회지
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• 제18권4호
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• pp.1-14
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• 2012

본 연구는 특급호텔 레스토랑을 이용하는 고객을 대상으로 종사원의 적응판매가 영업성과에 미치는 관계를 조사하기 위해 성과지표를 고객만족과 고객충성도에 미치는 관계로 설정하여 수행하였다. 분석결과, 적응판매는 선행연구의 측정항목을 주요 변수로 채택하고 일부를 보완했는데도 불구하고 2개의 요인으로 구분되었고, 각각 설득제안기술, 친절신속기술로 명명하였다. 레스토랑에서의 적응판매는 설득제안기술이 고객만족에 유의한 영향관계에 있는 것으로 나타났다. 그리고 적응판매가 고객충성도에 미치는 관계에서는 친절신속기술만이 미미한 영향관계를 나타냈다. 결론적으로 설득제안기술의 적응판매가 고객만족도에 영향에는 직접적인 영향을 미칠 수 있으나 고객충성도에는 직접적인 관계에 있지는 않다고 판단된다. 마지막으로 적응판매에 의한 고객만족이 고객충성도에 미치는 관계는 선행연구와 같이 매우 유의한 것으로 조사되었다. 따라서 특급호텔 레스토랑의 환경에서 적응판매의 설득제안기술에 의한 고객만족은 단기적인 면에서 고객만족에 매우 유효한 변수이며, 장기적으로 고객만족은 고객충성도에 유의한 변수로 작용하고 있음을 입증하였다. 본 연구의 의의는 레스토랑에서의 적응판매의 설득제안기술이 영업성과의 지표인 고객만족에 중요한 실천사항임을 확인하였다는 것이고 장기적으로 고객만족이 고객충성도에 결과변수로 재확인하였다는 것이다.

• 문화기술의 융합
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• 제6권4호
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• pp.429-434
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• 2020

전 세계적으로 전기차 판매가 급속도로 증가하고 있으며 이로 인해 환경오염물질 배출(CO2, 질산화물 등)을 줄이는 데 큰 도움이 되고 있다. 하지만 일반적으로 전기차 충전기는 비즈니스 지구 및 주택 지구등을 포함하는 도심 지역에 설치되어 있기에 교외에 거주하는 전기차 사용자들은 정기적 충전 루틴을 확립하기가 매우 어려운 상황이다. 상황 개선을 위해 국내 거주 전기차 사용자들이 손쉽게 접근할 수 있는 거리 범위 내에 위치한 편의점 및 식당(주차장을 보유한) 등과 연계한 생활 밀착형 전기차 충전 서비스를 제안하였다. 사람들이 카페나 식당에서 짬짬이 스마트폰을 충전하는 것처럼 쇼핑과 식사를 하면서 전기차를 충전할 수 있도록 하는 것이 본 서비스가 지향하는 목표이다. 전기차의 충전과 유지보수에 관한 현재 사용자의 니즈를 파악하기 위해 유저 다이어리 연구와 포커스 그룹 인터뷰 연구를 진행하였고, 그 결과를 본 서비스 디자인 개발과정에 적용하였다. 추가적으로 본 서비스가 타게팅하는 상업시설에 손쉽게 설치할 수 있도록 디자인된 두 가지 유형의 충전 장치인 벽걸이형 스마트 소켓 및 폴형 스마트 소켓장치를 설계 및 제작하였다.

• 한국조리학회지
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• 제11권1호
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• pp.87-104
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• 2005

A lifestyle changes according to environment. It appears more in the dietary life connected with the necessities in life. This study is executed empirically through the questionnaire that consists of selection attribute and variables connected with "well-being" that is examined in empirical analysis. It was carried out for 20 days from July 15 to August 5, 2003 with the customers who live in Seoul and the suburbs. With collected data, there were frequency analysis and factor analysis, reliability analysis using SPSS 10.0 packages, and T-test and ANOVA were enforced for the verification of differences between demographic elements with each factor. The result indicates that the inclinations of customers changed from the "well-being" trend have four factors: health consideration factor, food materials factor, cooking factor, and habit factor. And the housewife group shows the great changes in habit factor. In case of the changes according to incomes, the larger income earners tend to consider health more. In conclusion, people came to prefer the healthy Korean style food from the well-being trend.

• 한국조리학회지
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• 제13권4호
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• pp.67-79
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• 2007

This study verified the relationship between the personality traits and the job preference in the foodservice industry. Questionnaire was held with targeting to the persons who engage in the foodservice industry, especially restaurants located in Seoul and Gyeonggi Province. Factor analysis, regression analysis, t-analysis and dispersion analysis were carried out as the methodology of this study to analyze the relation with the Big Five Theory of Personality, which includes agreeableness, conscientiousness, extraversion, openness to experience, and neuroticism and job preference. As a result, conscientiousness, openness to experience and neuroticism were founded as the meaningful factors of effect on the job preference. In order to promote the job preference in the foodservice industry, engagement of employees who have suitable personality traits should be considered as an important issue in result of this study.

• 대한건축학회논문집:계획계
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• 제35권8호
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• pp.111-122
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• 2019

The purpose of this study was to understand the timing of Gentrification by the study through the analysis of licensing data for food service businesses under the correlation with regional policies and systems. In addition, by analyzing the change in location patterns of the food service business in the district unit plan zones, the cause, development patterns and regional differences were identified. Starting with the Seoul hanok declaration in 2008, the approval of the food service business began to increase, and the floating population increased with the restoration of the Suseong Valley in 2012, and the concentration of food service business increased significantly on the waterway (Jahamun-ro 7-gil). Since the designation of Ikseon-dong as an urban environment readjustment zone in 2004, the approval of new food service business has been very low until around 2014, when the cooperative establishment committee is dissolved, and as the district unit plan for the preservation of hanok and regional management is being established, the number of new permits has exploded to date and restaurants in hanok conservation zones has been active.