• 한국산학기술학회논문지
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• 제21권5호
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• pp.362-371
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• 2020

본 연구는 외식 프랜차이즈 주류 매장의 점포 혼잡성이 이용자의 지각된 가치와 재방문의도에 미치는 영향을 분석하여 우리나라 외식 프랜차이즈 주류 매장 관리자에게 전략적인 시사점을 제공하고자 하였다. 본 연구는 서울·경기지역에 소재하고 있는 외식 프랜차이즈 주류 매장에 방문한 경험이 있는 고객 361명을 대상으로 설문조사를 실시하였고, AMOS 23.0과 SPSS 23.0 통계프로그램을 사용하여 자료를 분석하였다. 분석결과는 다음과 같다. 첫째, 외식 프랜차이즈 주류 매장의 점포 혼잡성이 지각된 가치에 미치는 영향을 실시한 결과, 매장의 점포가 혼잡할수록 고객들의 지각된 가치가 낮아지는 결과를 나타냈다. 둘째, 이용자의 지각된 가치가 재방문의도에 미치는 영향을 분석한 결과, 이용자의 지각된 가치가 높을수록 재방문의도도 높아지는 것으로 나타났다. 셋째, 지각된 가치의 매개효과를 실시한 결과, 인적혼잡성과 재방문의도 간의 관계에서 지각된 가치의 하위요인인 실용적 가치와 쾌락적 가치는 모두 매개효과를 나타냈다. 그러나 공간적 혼잡성과 재방문의도 간의 관계에서는 지각된 가치의 하위요인 중, 실용적 가치는 매개효과를 보인데 반해, 쾌락적 가치는 매개효과를 나타내지 않았다. 본 연구는 국내 외식 프랜차이즈 주류 매장에 대한 이론적 정립 및 실증적 연구로 제시하였다는데 의의가 있다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• 대한가정학회지
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• 제38권8호
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• pp.85-97
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• 2000

The purpose of this study was to evaluate the dietary attitude and food behavior of elementary, middle and high school students in Korea. The subjects in this study were 7,698 boys and girls in large cities in Korea. The questionnaire was made and distributed to the students to answer the questions. Followings are the results of this study : 1) Father and mother's average ages were 45 and 41 years old, respectively. 2) Most students thought dietary life was more important than clothing or residentary life. Dietary habits such as irregularity of meal, frequencies of skipping meal and of eating out increased in higher grade than in lower grade, and in girls than in boys. 3) Most students, especially in elementary school, recognized that their own bad dietary habbit was unbalanced diet. Irregular meal time and eating too much were also pointed out as problems by middle and high school students. 4) Most students thought that the most effective meal for health was breakfast, but they replied the tartest meal as dinner. 5) Students tended to prefer Korean style food. Cooked rice and kimchi, ramyun, and pizza were ranked the most preferred food when they were hungry. 6) Elementary school students ate meals more regularly than higher grade students, and girls ate meals more regularly than boys. 7) Skipping rate of breakfast was higher than that of lunch or dinner, and the percentage of meal skipping students was increasing with grade elevation. No time to eat or eating between meals was the reasons of irregular meal time. 8) Frequency of dining with family was decreased, but frequency of eating out with friends was increased with increasing grade. The gravity of dining out is increasing rapidly in Korean adolescents. Therefore, nationwide nutrition education policy is necessary to constitute a right dietary environment and a desirable dietary altitude.

• 한국콘텐츠학회논문지
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• 제8권11호
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• pp.347-355
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• 2008

본 연구는 청주지역 대학생들을 대상으로 진행되었으며, 총 213부의 유효표본이 분석에 이용되었다. 본 연구의 목적은 첫째, 청주지역 대학생들의 식생활라이프스타일을 요인분석 한다. 둘째, 식생활라이프스타일 요인에 따라 대학생들의 집단을 분류한다. 셋째, 식생활라이프스타일에 따라 분류된 집단의 외식행동을 연구한다. 연구 결과 획득한 정보를 토대로 레스토랑에 마케팅적 시사점을 제시하고자 한다. 연구결과 청주지역 대학생들의 식생활라이프스타일의 요인분석결과 "유행 추구형", "건강 추구형", "안전 추구형", "장식 추구형", "미각 추구형" 그리고 "웰빙 추구형" 의 6개 요인이 추출되었고, 군집분석 결과는 안전 추구형 집단, 소극적 식생활 집단, 식생활 고관심 집단으로 분류되었다.

• 한국조리학회지
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• 제5권1호
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• 한국생활과학회지
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• 제20권5호
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• pp.1047-1057
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• 2011

The purpose of this study was to investigate the differences is food consumption behavior based on singles' food-related lifestyle. A survey was conducted with singles(age 25~54) in the Seoul metropolitan area. Out of 2,051 questionnaires distributed, 300 were analyzed(15.21% response rate). The data was analyzed using SPSS windows(ver. 17.0). Singles' food-related lifestyles were categorized into three groups. In addition, the respondents were divided into three groups by cluster analysis: convenience oriented group, wellbeing dining-out oriented group, and uninvolved group. The food consumption behavior of each group was significantly different in terms of considerations of food consumption, preference of food product types, and breakfast types. The convenience oriented group prefered to buy ready to cook food, ready to heat food and ready to eat food. Moreover, they often eat instant food. The wellbeing dining-out group is more interested in foods and their health than other groups. The uninvolved group was not concerned about food. This study suggests that the food industry the characteristics of singles' needs to be analyzed more systematically. By analyzing the characteristics of singles', the food industry can use the data to establish a marketing strategy for them.

• 한국식생활문화학회지
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• 제29권3호
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• pp.231-239
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• 2014

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2006년도 추계학술발표대회 논문집
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• pp.208-211
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• 2006

This study was to find out contemporary planning trends of rural houses in Na-po Munhwa village by analyzing their floor plan shapes and space relations & elements. There were built 240 houses in that village, but it were possible to collect housing data, floor plans & general building records of 120 houses, from house register. By analyzing those data, findings were as follows : 1) Floor plan shapes of rural houses had a tendency to 'ㅋ' shape type than simple box or transformed box types, and Room-Living-Room arrangement of centered living were very strong trends in those plans. 2) Public spaces, L.D.K

• Human Ecology Research
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• 제55권5호
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• pp.465-480
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• 2017

This study examined the relationship between family meal time and emotional well-being for 5,186 fathers who were employed and had at least one child aged under 18 for the years 2009 and 2014 by analyzing their time diaries. In doing so, changes in time spent by fathers on family meals between 2009 and 2014 were also examined along with the factors associated with the amount of meal time for each year in order to understand ways to increase paternal participation in family meals. Analytic results showed that a father's family meal time had a positive association with his time use and life satisfaction; however, fathers who spent more than 40 minutes a day having meals with the family reported the highest score in time use and life satisfaction. The amount of time fathers spent on family meals increased from 38 minutes in 2009 to 43 minutes in 2014, whose change turned out to be mainly attributable to something more than the compositional change in the population between the two years, such as growing public awareness or cultural acceptance of the value of family meal. Fathers in dual-earner households tend to have longer family meal times; however, different factors were associated with their family meal times in 2009 and 2014. Policy implications are discussed in light of the government-initiated dining table education campaign to increase family meal time for the sake of children's character education at home.

• 보건교육건강증진학회지
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• 제21권1호
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• pp.1-23
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• 2004

The purpose of this study is to examine the effects of job-related characteristics on alcohol consumption among female workers. The Data was collected from a sample of 1,000 female workers by a stratified proportional quota sampling method derived from those who were working in Seoul. Drinking behavior pattern includes total amount of pure alcohol consumed during the last month (AC) measured by graduated quantity-frequency. Job-related characteristics (JRC) were measured by job-related stress, work characteristics, and organizational structure including length of working hours, number of times dining out together with workers per year, number of staff to supervise, employment status, occupational category, and proportion of female workers to male counterpart. Confounding variables include sociodemogrphic and socio-cultural attitudes toward alcohol expectancy, subjective norm of drinking, and gender-role attitude. Hierarchical multiple regression models show that the variability of AC was accounted for by some JRC including number of times dining together and employment status, with confounding variables held constant. However, the relationship between AC and JRC varied across occupational categories. Some implications were discussed in terms of health policy for female workers and further study for female drinking behavior.