• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.187-202
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.

• Culinary science and hospitality research
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• v.4
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• pp.57-72
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• 1998

Now a days, people are interested in tourism and leisure activity more and because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials. This rapid growth of fastfood industry has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to established. constant studies should be done to resolve these problems.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.22-29
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• 2021

This research has conducted one-on-one depth interviews targeting baby boomers who are economically active; It seeks to analyze the purchase factor of HMR products to deduct conclusion. The result of the research deducted through depth interviews is as follows. First, baby boomers described HMR products as a reliable meal. Second, baby boomers described HMR products as a cold-hearted meal. Third, baby boomers described HMR products as a habitual meal. Fourth, baby boomers described HMR products as lacking. Fifth, baby boomers thanked to HMR products. The research deducted the conclusion about the HMR products' purchase factor through one-on-one depth interviews. Additionally, the research showed a potential direction for the research and development of HMR products.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.575-581
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• 2007

The purpose of this study was to investigate the influence of additional marketing mix on overall satisfaction of customers at family restaurants in Seoul and Kyongki-province. In this research frequency analysis, reliability analysis, factor analysis, multiple-regression analysis were employed to analyze the data. Additional marketing mix were divided into 3 factors. Employee(${\beta}=0.352$, t(p)=7.221(0.000) had the most positive impact on overall satisfaction. And physical evidence(0.160, t(p)=3.271(0.001) and process(${\beta}=0.114$, t(p)=2.338(0.020) influenced positively(+) in order. As a result, all factors of additional marketing mix influenced significantly overall satisfaction of customers. These additional marketing mix are regarded as effective marketing tactic to reduce intangibility of food-service business. Therefore restaurant company needs to manage additional marketing mix sufficiently to maintain of customers' satisfaction at family restaurants.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.339-348
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• 2015

The purpose of this study is to suggest positioning strategy according to franchising family restaurant brands. Discriminant Analysis was utilized to suggest methodological framework that seeks to find their relative positions in the family restaurant brands. As a result, the results show that five factors (employee service, physical environment, marketing, accessibility, and food quality) were extracted from Exploratory Factor Analysis that contains twenty three questions related to service quality of family restaurant. Second, Discriminant Analysis revealed that three factors out of five including employee service, physical environment, and accessibility showed the highest discriminant power. Based on the three factors, positioning maps were made and the location of four brands were identified. Third, service quality, satisfaction, and willingness had a significant influence on revisit intention.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• SUVANNABHUMI
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• v.15 no.2
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• pp.91-129
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• 2023

This paper reports the findings of a multimodal study conducted on 10 travel blog posts about Vietnam by seven British professional travel bloggers. The study takes a sociolinguistic view to tourism by seeing travel blogs as a source for linguistic and other semiotic materials while considering language as situated practice for the social construction of fundamental categories such as "human," "society," and "nation." It borrows concepts from Halliday's Systemic Functional Linguistics for interpersonal metafunction to develop an analytical framework to study how the co-occurrence of text and still images in these travel blog posts formulated the portrayal of Vietnam as a tourism destination and indicated the main sociolinguistic features of the blogs. The analysis of appreciation values and interactive qualities encoded in evaluative adjectives and still images show that Vietnam is generally portrayed as a country of identity and diversity. It provides tourists with positive experiences in terms of places of interest, food and local lifestyles and is cost-competitive. Strangerhood and authenticity are two outstanding sociolinguistic features exhibited in these travel blog posts. The findings of this study also underline the co-contribution of the linguistic sign, in this case evaluative adjectives, and the visual sign, in this case still images, as interpersonal meaning-making resources. To portray Vietnam, still images served as integral elements to evidence the credibility of verbal narrations. To unveil sociolinguistic characteristics of travel blogs, still images supported the linguistic realizations of authenticity and strangerhood on the posts, and in some case delivered an even stronger message than words. Not only does the study present a source of feedback from international travelers to tourism practice in Vietnam, but it also provides insights into multimodal analysis of tourism discourse which remains an under-researched area in Vietnam.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.17-31
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.469-483
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• 2008

The motives of festival attendance have been used as a valuable marketing tool for promotion and understanding segment characteristics. This study attempted to segment the food festival market based on delineated motives and find the difference of characteristics and satisfaction among the segments. The study also explored the influence of motivation factors on satisfaction. The results are as follows : (1) Derived factors of the motivation of food festival attendance were 'food', 'information', 'education', 'cultural events', and 'experience'. (2) A cluster analysis identified two segments for five motivation factors. Two segments named 'utilitarian motivation group' and 'hedonic motivation group' were found to be different according to age, occupation, income, company, information source. (3) Two groups show the difference on satisfaction about festival programs. Utilitarian motivation group was more satisfied with 'holiday food performance' and 'food performance', whereas hedonic motivation group presented more satisfaction with 'cocktail show'. (4) Three(cultural events, food and information) out of five motivation factors had significant influence on satisfaction.