• International Journal of Contents
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• 제5권2호
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• pp.20-25
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• 2009

The purpose of this study is to seek new u-business services in restaurant management. Using the concept of business model methodology in family restaurant management domain, this study identifies customers' needs in services at the stage of management of purchase of materials, the production management, and the sales management. In addition, this study suggests two killer applications of a family restaurant management linking with the latest ubiquitous computing technologies: the service of the customer-oriented menu recommendation and the service of the inventory-oriented menu recommendation. These findings may offer practical insights in the context of ubiquitous service model of restaurant management.

• 한국조리학회지
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• 제12권3호
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• 대한영양사협회학술지
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• 제30권3호
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• pp.161-180
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• 2024

Social and environmental changes, such as the rise of single-person households and advances in the food industry, have led to the replacement of home-cooked meals with home meal replacements products (HMRs). This study compared the nutrient content of a total of 1,680 HMRs and 158 restaurant foods by collecting data on the nutrient content of comparable food types from the Food composition data for restaurant foods published by the Ministry of Food and Drug Safety (MFDS) and evaluating the calorie and nutrient content of HMRs based on nutrition labeling through market research from May 2022 to May 2024, focusing on rice, porridge, noodles, soup/stew. The nutritional content and price of the HMRs varied widely, even for similar foods, depending on the detailed food type. Therefore, it is necessary to make an appropriate choice based on nutrition labeling according to the purpose of consumption. The HMRs had a lower calorie and nutrient content due to the smaller serving size when compared with restaurant foods. However, when the same weights were compared, the sugar and sodium content in the rice and soup/stew were higher in the HMRs than in the restaurant foods. In addition, due to the wide variety of HMRs available, many HMRs that can replace restaurant foods are being produced. However, even for the same type of food, the serving sizes of the HMRs and the restaurant foods were widely different, suggesting the need for a study to examine the appropriateness of the serving sizes of HMRs and restaurant foods.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.8-13
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• 2006

In this paper, we try to find success factor to satisfy Female Customer of a Family Restaurant We survey Female Customers Requirement and make a Questionnaire based on Female Customer by interview and internet Homepage. We find Potential customer satisfying factor by using Kano Analysis and Timko's CS coefficient and Potential Customer Satisfactionv improvement Index(PCSI) which is suggested by Leem represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. We also discuss how to use this result, we hope our result to apply customer satisfying many fields not only Family Restaurant.

• 한국콘텐츠학회논문지
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• 제17권11호
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• pp.567-576
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• 2017

음식은 그것을 둘러싼 조리법과 문화적 감수성, 베풀고-나누는 관계를 통해 내러티브를 확장하는 문화텍스트로 기능한다. 이 연구는 식당을 매개로 한 한일 영상텍스트인 <윤식당>과 <카모메식당>의 특징을 사이공간과 젠더를 중심으로 살펴보고, 한일 영상문화 텍스트의 보편성과 특수성을 살펴보는 데 목표가 있다. 사이공간의 입장에서 영화 <카모메 식당>이 현실의 세계를 허구적으로 재현했다면 예능 <윤식당>은 허구적 세계를 현실적으로 재현함으로써 차별성을 보이지만, 보편적으로는 하이퍼리얼리티를 창조한 것을 알 수 있다. 둘째, 젠더의 차원에서 두 영상은 성역할의 해체가 역설적으로 상품이 되는 보편성을 제시한다. 다만 윤식당의 경우 젠더평등의 양상을 좀 더 구체적으로 제시했다는 데서 차별성을 갖는다.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2023년도 제67차 동계학술대회논문집 31권1호
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• pp.465-466
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• 2023

최근 '블라인드', '에브리타임'등 조직을 기반으로 한 커뮤니티가 활성화되고 있는 추세이다. 커뮤티니 내에서는 다양한 정보들이 공유되고 있고 그중 대표적인 정보가 맛집에 대한 정보이다. 잘 알려지지 않은 숨은 맛집들이나 합리적인 가격에 맛있는 식사를 제공하는 식당이 비용이나 인건비 등 다양한 문제로 작은 골목에 숨어있는 경우가 많은데 커뮤니티 내에서는 지역민이 아니면 알 수 없는 이런 식당들이 공유되곤 한다. 'PickALunch"는 이러한 정보들을 공유하고 알릴 수 있는 앱 어플리케이션이다. 대학생에게 익숙하고 트렌디한 UI와 Algolia, Firebase, KakaoMap 등 다양한 API를 이용하여 누구나 쉽게 식당을 검색하고 찾아갈 수 있도록 개발하였다.

• 대한영양사협회학술지
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• 제13권3호
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.

• 한국식품조리과학회지
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• 제24권1호
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• pp.16-22
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• 2008

This study focused on the attribution factors affecting billed Silvertown residents' satisfaction and trust in relation to foodservice. Residents living in 'N' charged Silvertown were randomly selected for the study. Among them, 27 did not complete the survey, and a total of 143 questionnaires were analyzed. Data analyses were carried out using the frequency, factor analysis, cross tabs, and regression procedures of the SPSS 12.0 package. The results were as follows. First, for prospective Silvertown residents, among all the service offered, meals and medical services were of primary importance. Second, for Silertown foodservice, menu variety and taste were the most important aspects. Third, in the factor analysis for effects of foodservice on satisfaction and trust, the factor were restaurant facilities, food taste and quality, and restaurant operations. Fourth, in the relationship between the restaurant operation and residents' satisfaction levels, restaurant equipment, food taste and quality, and the resident's level of trust were significant. Finally, foodservice satisfaction and trust significantly affected residents' satisfaction with living in Silvertown.

• 한국식생활문화학회지
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• 제19권1호
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• 한국콘텐츠학회논문지
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• 제15권1호
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• pp.418-426
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• 2015

스마트폰 사용자들은 맛집 추천 앱을 통해 음식점을 선택하며, 이용자 후기를 중요한 의사결정 정보로 활용한다. 이러한 변화 속에서 앱 서비스 제공자와 광고주는 이용자 후기의 중요성을 인식하고는 있으나, 다양한 이용자 후기가 실제적으로 고객의 구매행동에 어떠한 영향을 주는지에 대해서는 이해가 부족한 상황이다. 따라서 본 연구에서 부정적 이용 후기를 중심으로 음식점 방문의도에 미치는 영향의 정도가 의사결정 유형에 따라 차이가 있는지를 확인하고자 하였다. 이를 위해 맛, 서비스, 분위기의 부정적 이용 후기 속성에 따른 3가지 시나리오를 개발하여 실험을 진행하였다. 그 결과, 부정적 이용 후기의 속성에 따라 음식점 방문 의도에 미치는 영향이 다른 것을 확인하였으며, 의사결정 유형에 따라 부정적 이용 후기의 영향이 다른 것을 부분적으로 확인하였다. 본 연구 결과는 맛집 추천 앱 서비스 제공자와 광고주가 부정적 이용 후기에 대한 적절한 관리 방안 수립 시에 활용할 수 있을 것으로 기대한다.