• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2157-2167
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• 2013

The current paper aims to analyze the influence of users' self evaluation of e-service quality and others' word-of-mouth(WOM) on customer satisfaction and revisit intention in a family restaurant web site. The research model includes the constructs of service quality, WOM, customer satisfaction, and revisit intention. This study examines the hypothesized model using data from 175 college students around the Seoul metropolitan area who have visited a family restaurant as well as used its web site during the last three months. The findings show that service quality has a significant impact on customer satisfaction and a full-mediation effect between WOM and customer satisfaction. In addition, customer satisfaction has a significant influence on revisit intention. Family restaurants need to have an effort to manage service quality factors and social influences such as online WOM in order to use a web site as a tool of customer relationship management.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.259-269
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• 2006

The purposes of this study were to measure the correlation between leadership style and job satisfaction in family restaurants, and to compare the effectiveness of two different styles of leadership: transformational and transactional. The questionnaire used in this study was designed to measure all variables in the research model, and was made two kinds for employees and for managers. It was distributed to 550 employees and 12 managers in 16 stores of 4 family restaurants, from September 10 to October 7, 2004. A total of 303 usable employees' questionnaires were received, giving a 55.0% response rate, and all of managers responded. Statistical data analysis was completed using SPSS Win(11.0) for the following analyses: descriptive, reliability, factor, ANOVA, correlation and cluster. The results were as follows. First, the most influential leader was the senior staff in most of the hierarchies that were studied. Second, transformational leadership had a positive correlation with job satisfaction for family restaurant employees, while transactional leadership had a negative correlation. Third, using cluster analysis, four leadership groups were identified: transformational(44%), transactional(29%), a combination of both styles(4%), and unidentifiable style(23%). Fourth the transformational leadership group produced e highest rates job satisfaction for family restaurant employees. The transactional leadership group produced the lowest job satisfaction. According to the results, the most reasonable leadership style in family restaurants is transformational leadership.

• Journal of Korean Institute of Industrial Engineers
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• v.32 no.2
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• pp.153-162
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• 2006

Customer satisfaction is an ever-growing concern of management throughout the world. To find the way to increase customer satisfaction, we must understand customer requirements. Kano distinguishes between three types of product requirements (must-be, one-dimensional, attractive requirement) which influence customer satisfaction in different ways when met. In this paper, potential customer satisfaction improvement (PCSI) index was developed using Kano model and CS coefficient. Timko has developed customer satisfaction (CS) coefficient based on Kano model. The PCSI index represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. In order to explain the meaning of PCSI index, a case syudy of a Family Restaurant is done. It is also discussed how to use the index strategically.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2009.10a
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• pp.604-605
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• 2009

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.139-151
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• 2008

Presently, media for sanitation education consisting of a sanitation manual and a CD-ROM intended for restaurant employers and employees was developed and evaluated. The sanitation manual consisted of five principles: prevention of foodborne illness, personal hygiene, control of food production, instrument and equipment cleaning and sanitation, and management of environmental sanitation. The CD-ROM was composed of animations detailed real-life examples of Salmonella, Staphylococcus aureus, and Norovirus foodborned illness outbreaks; slides summarizing the five principles of the manual; and a poster entitled You can prevent foodborne illness listing and describing the principles. A 15 question evaluation survey was developed to gauge the efficacy of the animations. The survey was divided into five sections on comprehension of the instructions, content organization concerning understanding, content organization concerning the information presented, content organization concerning retention of interest (concentration), and recommendations concerning concentration. Ranked on a 5-point scale the survey produced a mean value of 3.80$\pm$0.39 and individual scores of 3.92$\pm$0.45 (learning instruction), 3.86$\pm$0.48 (understanding), 3.82$\pm$0.52 (information), 3.75$\pm$0.49 (concentration), and 3.67$\pm$0.58 (concentration-recommendation). Overall, evaluation results of the animation were good and easy to understand, with only a few respondents electing to watch the animations more than once. In terms of continuous and recurring education, sanitation training programs should be easy to learn and contain sufficient and specific examples of the importance of sanitation in achieving food safety.

• Industry Promotion Research
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• v.2 no.2
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• pp.7-13
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• 2017

This study analyzed the effect of human resource management on the performance of franchise restaurant workers. First, employment management of franchisees did not have statistically significant effect on business performance. Second, evaluation management (p<.05, ${\beta}=1.887$) showed a significant effect on job improvement, but did not affect financial performance significantly. Third, career management (p<.05, ${\beta}=1.715$) was found to have an impact on financial performance, but it did not significantly affect job performance. Fourth, there was a somewhat higher correlation between job improvement and job management (.441), job improvement and evaluation management (.476), p<.01, and financial performance and employment management (.375) (.356), and financial performance and career management (.371) were found to be correlated with p<.05 significance level. This study analyzes the effect of human resources management on the performance of franchise restaurant workers, and finds out the importance of characteristics of factors such as recruitment management, career management, and evaluation management. Research has significance.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.367-374
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• 2008

The principal objective of this study was to determine the influence of physical evidence's performance on perception of value at family restaurants in Seoul. Frequency analysis, t-test, ANOVA, reliability analysis, factor analysis, multiregression analysis were employed to analyze the data. The physical evidence was divided into 3 factors. Factor 1, 'matters related to appearances and decoration'; and Factor 3, matters related to atmosphere' differed significantly with monthly pocket money. However, all factors differed significantly by partner. Additionally, all factors positively(+) influenced customer's perception of value. In particular, factor 1, 'matters related to appearances and decoration' was the most positive factor. As a result, physical evidence can be regarded as efficient marketing tactic by which the intangible factors of restaurant-business may be removed. Therefore, food-service companies should endeavor to manage physical evidence ideally as a means of reducing the negative characteristics of service toward customers and inducing customers perceptions of value at family restaurants.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.29-40
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• 2024

Coronavirus disease-2019 (COVID-19) has led to a decline in restaurant visits, which in turn has changed the decision-making process of consumers. This study aimed to investigate the factors influencing visit intention during the COVID-19 endemic by employing the expanded theory of planned behavior. A total of 291 samples were collected through an online survey for the analysis. Confirmatory factor analysis, correlation analysis, and structural equation path analysis were performed on the collected data using the Analysis of Moment Structures (AMOS) statistical program. The findings of the study revealed the positive effects of attitude and perceived behavioral control and the negative effects of subjective norms on desire. Second, desire played a mediating role between antecedent variables (attitude, subjective norm, perceived behavioral control) and the visit intention. These findings are meaningful in that they expand the theory of planned behavior during the COVID-19 endemic based on factors that affect visit intention.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.176-192
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• 2013

This study examined how empowerment of restaurant cooks influences job satisfaction, organizational commitment, and customer orientation, targeting 260 restaurant cooks in the Busan area. SPSS 18.0 was employed to perform frequency, factor, reliability, and multiple (simple) regression analyses. Empowerment was analyzed using 3 factors (self-authority, meaning and competence) while job satisfaction, organizational commitment, and customer orientation were analyzed using 1 factor each. Results of a correlation analysis of the hypothesized model revealed positive correlations among the variables. Multiple (simple) regression analyses of the hypothesized model found that the sub empowerment factors will have a positive influence on job satisfaction with self-authority (${\beta}$=.372, p<.001), meaning (${\beta}$=.451, p<.001), competence (${\beta}$=.240, p<.001). It was also found that the sub empowerment factors will have a positive influence on organizational commitment with self-authority (${\beta}$=.433, p<.001), meaning (${\beta}$=.473, p<.001), competence (${\beta}$=.302, p<.001). Lastly, the hypotheses that job satisfaction will have a positive influence on organizational commitment (${\beta}$=.775, p<.001), that job satisfaction will have a positive influence on customer orientation (${\beta}$=.467, p<.001), and that organizational commitment will have a positive influence on customer orientation (${\beta}$=.567, p<.001) were adopted.

• Journal of Digital Convergence
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• v.19 no.5
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• pp.187-196
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• 2021

The mobility handicapped are representative socially vulnerable people who account for a high percentage of our society. Due to the recent development of technology, personalized welfare technologies for the socially vulnerable are being studied, but it is relatively insufficient compared to the general people. In this study, we intend to implement a personalized restaurant recommendation system for the mobility handicapped. To this end, a hybrid recommendation system was implemented by combining the data of special transportation boarding and alighting history (7,153 cases) and information of Daegu Food restaurants (955 cases). In order to evaluate the effectiveness of the implemented recommendation system, we conducted performance comparisons with existing recommendation systems by prediction error rate and recommendation coverage. As a result of the analysis, the performance was higher than that of the existing recommendation system, and the possibility of a personalized restaurant recommendation system for the mobility handicapped was confirmed. In addition, we also confirmed the correlation in which similar restaurants are recommended in some types of the mobility handicapped. As a result of this study, it is judged that it will contribute to the use of restaurants with high satisfaction for the mobility handicapped, and the limitations of the study are also presented.