• 한국조리학회지
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• 제22권6호
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• 한국엔터테인먼트산업학회논문지
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• 제14권7호
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• pp.161-173
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• 2020

코로나 19에 환대산업의 언택트 마케팅과 서비스의 발전 방안과 관련하여 환대산업 서비스 분야의 심층 인터뷰를 실시하였다. 언택트 기술을 활용한 비대면 서비스를 위한 키오스크 도입, 사전예약, 결재시스템과 가능한 셀프서비스와 룸서비스를 활용한 서비스 개선에 대한 필요한 시기이다. 또한 언택트마케팅 판매 채널 강화를 통한 다채널 시스템 구축을 통한 인스타그램, 페이스북, 유튜브, 블로그, 1인 온라인 방송과 라이브 커머스를 온라인 통한 판매 채널 다각화로 언택트 마케팅에 대한 문제를 해결하기 위한 상품구성이 현재 주목을 받고 있는 지금 환대산업에서도 실시하는 것이 필요하다. 소비자 간의 교류창구를 통한 상품 구매에 관한 전자상거래가 정보, 문화, 트렌드를 공유하는 플랫폼이 대중화됨에 따라 소비자의 소비패턴은 더욱 다양해질 것이며, 서비스 교육의 중요성이 중요한 시점에 마스크 착용 의무화와 기본 관리인 비대면 서비스 상담, 발열 체크부터 시설물 내부에 소독기 설치, 인적사상 기록과 전사적인 교육 시스템으로 언택트 마케팅과 융합된 새로운 서비스 제도와 도입과 정책 수립이 필요하다고 판단된다. 이러한 결과는 언택트 시대에 서비스 교육의 중요한 요소 인식과 언택트 마케팅의 차별화된 시스템 구축과 언택트 판매 채널 확대, 비대면 상담 서비스 실시, 사전예약과 재택근무 도입이 절실한 부분으로 인식 되었다. 특히 무료로 인식됐던 인적서비스가 프리미엄 하면서 서비스 차별화와 중요성이 재인식되었으며, 언택트 시대 환대산업의 질적인 서비스 측면과 마케팅 채널 다변화를 제시에 대한 나아가야 할 발전방안을 제시한다.

• 한국조리학회지
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• 제10권3호
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• pp.155-170
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• 2004

In a study, the selection of a relevant methodology cannot be determined without an effort First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. The most studies are related to trend analysisㆍfood service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first, 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.

• 한국생활과학회지
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• 제18권1호
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• pp.237-245
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• 2009

The purpose of the study is to investigate how much customers' environmental consciousness and perception of environmental marketing in the fast food company affect their purchasing intention. Out of 420 questionnaires, 394 were analyzed by SPSS/WIN12.0 for the study. The results are as follows: the more environmental consciousness customers have, the more consumers understand environmental efforts of fast food companies. Second, consumers agree that fast food companies have a responsibility for environmental problems. Third, significant factors related to environmentally friendly marketing are found out. In other words, social psychological factors are more useful than demographic factors drawn from previous studies. Therefore, the empirical study would provide evidence for customers being interested in environmental marketing and valuable data for marketers who will approach environmentally friendly fast food market in the future.

• 한국조리학회지
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• 제22권6호
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.

• 한국조리학회지
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• 제22권6호
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• pp.98-104
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• 2016

In comparison to the rapid rise in the number of restaurant daily deal service consumer complaints, relatively little attention has been directed at the features of deal consumers' complaint behaviors in academic research. In order to address this gap, this study examined the characteristics of complaint behaviors of consumers who purchase restaurant deals with a focus on three potential determinants (likelihood of success with the complaint, attitude toward complaining, and severity of the failure). Results indicated that the three proposed determinants emerged as critical factors that influence deal consumers to exhibit different complaint reactions to dissatisfactory experiences. Furthermore, it was discovered that the hypothesized relationships were moderated by value consciousness, in which high value-conscious deal consumers exhibited a higher complaint inclination than low-value conscious deal consumers.

• 한국조리학회지
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• 제23권8호
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• pp.67-82
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• 2017

The recent increase in the percentage of services industries has dominated in the entire industry. Emotional feeling of service workers is consequently indispensable in service industries in order to facilitate the progression of the service delivery process. In most circumstances, the emotional labor of service in service industries has been increasingly recognized. Although many studies related to emotional labor have been conducted, a precedent study will be needed to find positive factors such as customer orientation and business performance of restaurant employees accompanying emotional labor. This study attempted to practical meaning to food service companies by inquiring into such as positive effects of employee's emotional labor on the customer orientation and business performance. For this purpose, this study established hypotheses and deduced results using literature research and empirical analyses, and found implications to the service companies. The results of this study showed that the higher the emotional labor of the restaurant employees gets, the lower customer-orientation becomes, and the higher the customer-orientation of restaurant employees gets, the higher the performance of the company becomes.

• 대한영양사협회학술지
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• 제21권1호
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• pp.72-82
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• 2015

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.

• 한국조리학회지
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• 제21권5호
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• pp.192-203
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• 2015

내부 마케팅은 서비스의 질과 고객 만족을 높이기 위한 방법으로 사용되어 왔다. 그러나, 내부 마케팅의 정의와 그 적용은 연구자에 따라 다르게 사용되어 왔다. 따라서, 본 연구의 목적은 외식 산업에서 사용 가능한 내부 마케팅 요소를 개발하는 것이다. 본 연구는 웹 설문지를 통하여 405개의 자료를 최종분석에 사용하였다. 기존 연구 논문을 바탕으로 다섯 개의 내부 마케팅 요소(비전, 개발, 보상, 동기 부여, 사내 커뮤니케이션)가 채택되었고, 자료 분석, 결과 다섯 개의 내부 마케팅 요소는 직원의 직업 만족도를 향상시키는 데 큰 영향을 미침을 알 수 있었다.

• 경영과정보연구
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• 제34권1호
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• pp.191-209
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• 2015

Social Media 상의 Electronic word-of-mouth(eWOM)는 다양한 사업 경영에 있어서 핵심적인 마케팅 도구로 인식되고 있다. 환대산업에서는 이 Social Media eWOM를 이해하는 것은 잠재적 고객들에게 국제적으로 쉽고 빠르게 다가가는 핵심요인이라 볼 수 있다. 그러나 환대산업분야에서의 Social Media eWOM의 효율성을 국제적 관점에서 평가하는 실증 연구는 아주 부족한 실정이다. 환대산업시장의 경쟁적인 특성을 고려하면, 마케팅 종사자들은 Social Media eWOM의 효율성의 평가는 물론, 외국인 고객을 촉진하고 수익성을 증대하기 위한 문화적 요소에 의한 효과의 평가하여야 한다. 본 연구의 핵심 목적은 환대산업에서 Social Media eWOM가 문화적 가치에 영향력을 검증하는 것이다. 본 연구는 중국, 한국, 미국의 세 나라를 비교 하여 나라마다 Social Media eWOM에 관여하는 정도의 차이의 존재를 실증하였다. 본 연구는 환대산업 마케터에게 국제적 Social Media 마케팅 전략에 중요한 의미를 제공할 것이라 기대된다.