• 한국조리학회지
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• 제13권4호
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• pp.31-44
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• 2007

The verified results of this study on the selected study assignments are as follows: Brand awareness of the western-style family restaurants in both study assignment One and Two is examined by showing and comparing the restaurants ranked from first to third. The ranking is based on the survey response rate only. And the familiarity of family restaurants' logos is investigated by statistical techniques such as T-test Anova, Duncan's Multiple Range Test, etc. Firstly, the analytical result of study assignment One shows that the brand awareness of the family restaurants can vary depending on how often customers use the restaurants. Secondly, the analytical result of study assignment Two shows that the familiarity and the preference of the restaurants ranked from first to third are identical each other depending on customers' sex, marital status, and income. Besides, the result shows that the brand awareness shows different rankings depending on customers' age, educational background, and occupation. Thirdly, the analytical result of study assignment Three indicates that the familiarity is different depending on customers' age, educational background, occupation, and annual income.

• 복식
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• 제56권4호
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• pp.134-147
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• 2006

As modern society set in, lifestyle has been changing largely; leisure activity has been expanded and family activity became important. Changes in the lifestyle caused big changes even in fashion industry. Instead of suits, coordination using clothes easy to wear was extended and the need of family look was also raised. Despite the need and marketability of family look, however, family look style clothes depend on the manufacture by orders on the Internet and few brands have been developed unlike the activation of family restaurants or family fast-food restaurants. Thus, this study examined design of family look style T-shirts applying Korean image as one of measures to activate fashion brands of family look. This study purposed to find out self-conceit and identification of our culture by recreating family look as cultural tourism products applying Korean traditional patchwork wrapping-clothes and natural dying techniques and to globalize the products as high value-added ones containing differentiated Korea-style originality. In particular, as Interest in natural dying has been raised because of serious environmental problems and extension of wellbeing culture, products applying natural dying have been developed actively. At this point of time, the development of family look style T-shirts applying natural dying will contribute largely to planning globalization of our brands by developing products with more polished and globalized design.

• 한국식품조리과학회지
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• 제22권3호통권93호
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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.

• 한국식생활문화학회지
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• 제19권5호
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• pp.544-555
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• 2004

The purpose of this study is to highlight the importance of relationship marketing which has been developed as an alternative way of handling marketing in family restaurants. This study focused on the consumers' behavior - mainly their switching behavior and loyalty toward relationship marketing activities exercised by from family restaurants. 269 usable questionnaires were collected from customers patronizing three family style restaurants in Seoul. Several statistical methods were used including descriptive analysis, reliability test, covariance analysis, confirmatory factor analysis, and covariance structural analysis. The result drawn from empirical test proved that relationship marketing activities actually are the significant determinants of relationship quality and thus to the customers' behaviors toward the restaurants they patronize. Managerial implications can be drawn from the result findings that restaurant companies can identify the activities of relationship marketing to continue the long-term relationship with their customers. Also restaurant companies can use the activities of relationship marketing as differentiating strategies, and allocate their resources into the activities of relationship marketing.

• 한국생활과학회지
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• 제19권3호
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• 한국식품영양학회지
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• 제14권1호
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• pp.69-76
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• 2001

This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.

• 한국식생활문화학회지
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• 제26권4호
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• 한국식생활문화학회지
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• 제15권1호
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• pp.41-49
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• 2000

The effort to understand customer is essential and customer satisfaction measurement tool is needed in today's intensively competitive environment of restaurants. The objectives of this study were to measure customers' expectation and satisfaction of service quality attributes and to identify relatively important attributes for overall satisfaction in restaurants. The questionnaires were distributed to 232 customers at 78 family-style, pizza and fast food restaurants. Statistical data analysis was completed using SPSS for t-test, ANOVA, factor analysis, Pearson's correlation and regression analysis. The results of this study were as follows: 1) four and six- dimensional structures were established from 25 expectation and satisfaction attributes, respectively. 2) Demographic variables and usage characteristics didn't affect on service quality expectation, but expectations were significantly different according to the types of restaurant. 3) Expectation/satisfaction matrix showed different patterns in 3 types of restaurant. 4) 'Quality of food' and 'atmosphere' were the most relatively important attributes for overall satisfaction in restaurants.

• 대한가정학회지
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• 제42권5호
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• pp.1-10
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• 2004

한국의 현대사회는 점차 산업화. 도시화 되어지고 있고 또한 경제가 성장함에 따라 외식산업이 점차 발달되어지면서 패스트푸드가 우리 식생활에서 차지하는 비중 또한 증가하는 추세이다. 이렇게 가족단위의 외식을 할 때 자녀들의 음식종류 결정권이 매우 크다는 점을 고려하고 14세미만의 어린이가 우리나라 전체인구의 21.8%를 차지하고 있는 점을 볼 때 패스트푸드 산업에서 어린이들은 매우 중요한 고객이 되어질 수 있고 이러한 어린이들의 좋은 식 습관 및 균형 잡힌 영양공급은 성인건강의 기초적인 요소라고 할 수 있겠다. 따라서 자녀들의 패스트푸드 소비에 관한 어머니의 견해를 조사함으로써 어린이들의 패스트푸드 소비를 바람직하게 유도하기 위한 방향을 제시하고 패스트푸드산업을 주도하는 생산자에게 기초자료를 제공하고자 Q-sort methodology로 본 연구를 실시한 결과, 패스트푸드점에서 가족들이 외식할 때 자녀들이 미치는 영향이 상당히 높음을 알 수 있었고 음식에 대한 어린 시절의 경험이 자녀들의 식 습관, 기호도 발달, 바람직한 건강식품 선택에 매우 큰 영향을 미치므로 이때의 식품에 대한 올바른 지도가 필요하다고 어머니들은 생각하고 있었으며 패스트푸드점에서 아침식사를 하는 것은 매우 반대하는 견해를 가지고 있는 것으로 나타났다.

• 한국실내디자인학회논문집
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• 제22권1호
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• pp.328-338
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• 2013

This study aims at exploring the characteristics of interior design of the Cruise line running Korea, Japan and China, and the satisfaction level of the Korean passengers for the interior design. Literature review and the physical traces of the cruise ship interior including 4 types of cabins and public spaces such as main hall, restaurants, outdoor swimming pool, jogging track, theater, meeting room, duty-free shop were performed. Also, the questionnaire to the passengers were used to understand their preferences and satisfaction level for each space. The results show that the passengers are very satisfied with the color and atmosphere of the cabin, while they complain the inconvenience of the bathroom size. Also in the public space, they prefer western classic style and modern style rather than Asian or Korean style. This means that they want the exotic feeling coming out of home. Also they prefer buffet restaurant, duty-free shop, theater, observation platform compared to other public spaces. However, the problem is that there are no place for the Korean family members with young children except for the outdoor pool. The interior and the program should be redesigned for the public spacs such as cinema room, family karaoke and internet-free room for Korean passengers.