• 한국식생활문화학회지
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• 제26권2호
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• pp.142-150
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• 2011

This study investigated and compared the brand personality of domestically run family restaurants with quick service restaurants. Information was elicited from respective patrons using self-administered questionnaires which asked questions on recognizable brand characteristic and attributes of each restaurant through image maps. Data from the self-administrated questionnaires were collected and analysed using comparative statistical analysis, including frequency, t-test, chi-square, factor analysis, reliability analysis and correspondence analysis. Overall, patrons identified 5 factors which they used to rank individual restaurants; sophistication, competence, likeableness, trendiness, and ruggedness. Overall results showed the family restaurants that scored highly on likeableness and trendiness were Outback and TGIF. Furthermore, Vips was the only family restaurants that scored highly in ruggedness. In relation to quick service restaurants, Lotteria scored highest for competence while McDonalds and Burger King scored best for sophistication. Limitations and future research directions are also discussed.

• 한국조리학회지
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• 제10권4호
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• 한국콘텐츠학회논문지
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• 제11권3호
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• pp.418-427
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• 2011

본 연구는 국내의 4개의 주요한 패밀리레스토랑를 이용한 경험이 있는 고객을 대상으로 방문횟수에 따른 수요 결정요인과 레스토랑 간 대체성을 살펴보고자 하였다. 방문 수요 결정요인으로는 인구통계적 특성, 패밀리레스토랑 브랜드 이미지, 레스토랑 이용횟수의 비율에 따라 유의적인 영향관계를 보이고 있으며 또한 편상관분석을 통한 경쟁관계의 레스토랑의 대체성을 확인하였다. 이러한 결과는 레스토랑 방문횟수에 영향을 주는 결정요인을 파악함으로서 레스토랑의 마케팅방향을 설정하고 경쟁 레스토랑 간의 경쟁관계를 살펴봄으로서 레스토랑의 경쟁력을 키울 수 있는 계기를 마련하는데 도움을 줄 수 있다.

• 한국식생활문화학회지
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• 제20권1호
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• pp.44-52
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• 2005

This study was conducted to investigate Korean youths' use of fastfood and family restaurants in different regions, especially among cities and rural towns. Total 1,600 questionnaire surveys were distributed to Junior high and Senior high school students and 1,487 were used for the analysis. In order to consider regional differences as well as overall characteristics of youths' fastfood and family restaurant visiting behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of visiting fastfood restaurants, 58.3% of the respondents answered 'once to five times' a week. South Seoul area showed the highest frequency. 'Easiness' was the main reason of eating fastfood, which was up to 57.8% of the overall respondents while 42.8% of the small town youth ate fastfood because of the 'good taste.' As for the concepts on fastfood, 42.7% understood it as 'easy to eat' while 33.6% responded as 'easy to get fat.' For the question of getting channel of fastfood information, 44.8% answered 'TV' and 28.3% responded 'from friends.' Coupons were found to affect fastfood restaurant visits, highest in south Seoul, and lowest in small cities. For the question of the relationship of Koreanized menus and fastfood restaurant visits, small towns showed the highest frequency, while South/North Seoul had the lowest frequency. For the percentage of visiting family restaurants, respondents answered in the order of South Seoul(59.7%), North Seoul(44.5%), Big cities(39.5%), small cities(19.4%), and small towns(13.1%). Most of youth visited family restaurants because of the taste, while youths of middle/small cities visited due to the atmosphere. The effect of coupons on visiting family restaurants were found to be lower than the one of fastfood restaurants. Korean youths were found to visit fastfood restaurants very frequently in all regions and the tendency of visiting family restaurants is also increasing. At this point, balanced menus and education for healthy eating habits are urgently needed for the youth.

• 한국조리학회지
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• 제10권1호
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• 한국조리학회지
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• 제14권2호
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• pp.99-114
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• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• 한국식생활문화학회지
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• 제21권1호
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• pp.51-56
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• 2006

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

• 한국조리학회지
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• 제18권1호
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• pp.120-140
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• 2012

본 연구에서는 패밀리레스토랑의 브랜드개성과 고객의 자아이미지를 규명하고 브랜드개성과 자아이미지의 일치성이 브랜드동일시와 브랜드 충성도에 미치는 영향을 규명하였다. 연구 결과, 패밀리레스토랑의 브랜드개성과 고객의 자아이미지가 일치할수록, 브랜드동일시도 증가하는 것으로 나타났으며, 패밀리레스토랑의 브랜드동일시는 브랜드충성도에 긍정적인 영향을 미치는 것으로 조사되었다. 이는, 고객이 자신이 추구하는 자아상과 잘 부합되는 브랜드에 호의적이며, 이들 브랜드에 대해 지속적인 구매행동을 보이는데, 이는 동일시하는 브랜드와의 지속적인 관계 유지를 통해서 사회 속에 자신을 표현하고 자아를 유지하거나 강화시키고자 하기 때문인 것으로 판단된다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.511-520
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• 2010

The purpose of this article was to study how the 7Ps influence consumers' risk perception of eating at family restaurants in Seoul. In this study, frequency analysis, reliability analysis, factor analysis and path analysis (SEM) of the data were performed. First, reliability analysis confirmed that the 7Ps performance and risk data could be used in this investigation. Path analysis showed that the 7Ps significantly influenced customers' risk perception of eating at restaurants in Seoul. According to the results, product negatively influenced performance risk (p<0.05) and financial risk (p<0.001); price negatively influenced performance risk (p<0.001), financial risk (p<0.001), and time risk (p<0.01); place negatively influenced performance risk (p<0.01) and time risk (p<0.001); promotion negatively influenced financial risk (p<0.05) and time risk (p<0.001); process negatively influenced performance risk (p<0.001) and time risk (p<0.001); physical evidence negatively influenced performance risk (p<0.05) and financial risk (p<0.001); and people negatively influenced performance risk (p<0.05), financial risk (p<0.001), and time risk (p<0.001). As a result, we confirmed that 7Ps were an effective marketing tactic for reducing consumers' risk perception of eating at restaurants. Therefore, family restaurant companies are recommended to administer the 7Ps without additional cost.

• 한국식생활문화학회지
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• 제21권5호
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.