• Culinary science and hospitality research
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• v.16 no.3
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• pp.188-204
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• 2010

This research aims at finding relationship marketing factors that have positive effects on customer long-term orientation concerning wine purchasing personnels of domestic dinging companies such as sommeliers and managers. By figuring out the qualities of relationship such as the roles of trust and commitment while long-term orientation is being developed, it also tries to help wine suppliers which have been having a hard time due to domestic market recession and tight competition develop marketing strategies for promotion. A survey of wine purchasing personnels and sommeliers who work for fine dining restaurants, casual dining restaurants and wine bars was conducted for 30 days from Jan. 15, 2010 to Feb. 13, 2010. The statistical packages of SPSS 15.0 statistical package and AMOS 7.0 ver were used to perform frequency analysis, reliability test, confirmatory factor analysis, and path analysis. The result shows that among relationship marketing factors, communication and seller expertise have a positive impact on long-term orientation through trust and affective commitment.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.638-643
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.51-61
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• 2015

The purposes of this study were to examine the characteristics of elements composing the cultural identity of Chinese architectural and spatial design, and to analyze the expression characteristics and influencing factors of contemporary restaurant design. With these purposes, first, this study reviewed related literature in order to find the characteristics of tangible elements observed in intangible elements and space expression characteristics forming the cultural identity of China. Second, this study conducted a case study in order to understand the expression characteristics of the design of Chinese restaurants in Shanghai and to find factors influencing the design. In order to sample the subjects of the case study, the researcher selected 18 restaurants that were recommended repeatedly in books on Chinese restaurants and tourism and major Internet sites or highly evaluated by visitors, and then choose 15 of them that were found to be fit for the purpose of the survey. According to the result of the survey, the restaurants were largely grouped by type into 10 cases of fine dining, 3 of middle-class casual dining, 1 of fast food, and 1 of luxury tea house serving traditional tea and snacks. Of these restaurants, 46.7% (7 cases) were of CM-CM-CM type, namely, using contemporary simple elements in all of external spaces, indoor spaces, and decorations, 20% (3 cases) were of CM-CM-CT type, using contemporary and simple external and indoor spaces, and traditional furniture or articles, 20% (3 cases) were of CT-CM-CT type, using traditional external spaces such as traditional buildings, contemporary simple finishing of indoor spaces, and traditional articles such as palace lanterns and traditional doors and windows, and 13.3% (2 cases) were of CT-CT-CT type, using traditional elements in their original forms in general. Through this research and survey, cultural identity showing Chinese traditions observed in the expression characteristics of restaurant spatial designs was confirmed, and it was also found that the identity was underlain by ideologies, values, lifestyles, etc. that had long accumulated through the long history of the country and exerted a great influence.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Journal of Korean Society on Water Environment
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• v.23 no.6
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• pp.934-944
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• 2007

Fine suspended solids (SS) induced into a reservoir after flood events play important ecological and water quality roles by presenting persistent turbidity and attenuating light. Thus the origin and physical features must be characterized to understand their transport processes and associated impacts, and for the establishment of watershed based prevention strategies. This study was aimed to characterize the physical properties of the SS sampled from Daecheong Reservoir and its upstream rivers during flood events. Extensive field and laboratory experiments were carried out to identify the turbidity-SS relationships, particle size distributions, settling velocity, and mineral compositions of the SS. Results showed that the turbidity-SS relationships are site-specific depending on the locations and flood events in the system. The turbidity measured within the reservoir was much greater than that measured in the upstream rivers for the same SS value. The effective diameters ($D_{50}$) in the rivers were in the range of $13.3{\sim}54.3{\mu}m$, while those in the reservoir were reduced to $2.5{\sim}14.0{\mu}m$ due to a fast settling of large particles in the rivers. The major minerals consisting of the SS were found to be Illite, Muscovite, Albite, and Quartz both in the rivers and reservoir. Their apparent settling velocities at various locations in the reservoir were in the range of 0.06~0.13 m/day. The research outcome provides a fundamental information for the fine suspended particles that cause persistent turbidity in the reservoir, and can be used as basic parameters for modeling study to search watershed based optimal control measures.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.413-423
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• 2011

Service environments are known to have effects on quality recognition in fine-dining and family type restaurants. The current study explores that the effects are also likely in the fast-food type ones. To verify the research method factor and reliability analysis of SPSS version 18.0 are applied. The program is also used to test the influences among variables. With multiple regression analysis the study finds that there is a significant effect of service environment on quality recognition in fast-food type restaurants. The study also finds that employees' uniform and cleanliness are more influential than waiting time which is generally known as a key factor in fast food service restaurants.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.1-14
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• 2012

The focus of this study is on investigating an appropriate selling strategy for the guests of a fine dining restaurant in deluxe hotels located on seoul. As survey methods, questionnaires were prepared and distributed to the customers who visited the restaurants of five-star hotels in Seoul. The survey was carried out from July 1 to August 30, 2010. Total 223 copies of questionnaire were used for final analysis. Frequency analysis, descriptive statistics, exploration factor analysis, and reliability analysis were conducted through SPSS 18.0 for final analysis, and path analysis was conducted through AMOS 18.0 for verification of hypotheses. The hypothesized relationships among the models were tested simultaneously by using a structure equation model(SEM). The proposed model provided an adequate fit to the date, $X^2$ = 143.934(df=120, p<.001), GFI=0.935. AGFI= 0.907, RMR=0.022, CFI=0.983. The study results are as follows. First, the restaurant employee's adaptive selling strategies consist of persuasion-suggestion, kindness-rapidity. Second, in the result of analysis to understand the influences between customer satisfaction and adaptive selling strategies, customer satisfaction is shown to have an influential relationships with persuasion-suggestion strategy and kindness-rapidity strategy of employee's adaptive selling. Third, all adaptive selling strategies did not affect customer loyalty. Finally, customers who are satisfied with such services have a significant effect on customer loyalty and supports the existing previous studies.