• 전기학회논문지P
• /
• 제57권2호
• /
• pp.181-185
• /
• 2008

In this paper, we investigates accident actual conditions of electric outlet for low voltage that is used into interior and clear hazardous factor. Electric outlet for general can know that melting of socket-outlet and carbonization of support occur if a contaminant becomes burnout because is flowed in. Existent outlet consists of structure that special quality is good but inflow of a contaminant is easy when is dry. But, waterproof outlet passes silicon layer and have connected structure plug. As developed outlet covers whole surface and back side, interval was shut. Safety pin of developed outlet was established to operate to vertical direction. Therefore, we estimate that contribute on prevention of electrical disaster if use developed outlet to a restaurant, a laundry, a laboratory etc.

• 한국식생활문화학회지
• /
• 제33권6호
• /
• pp.550-557
• /
• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 한국식생활문화학회지
• /
• 제20권1호
• /
• pp.44-52
• /
• 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
• /
• 제19권5호
• /
• pp.36-48
• /
• 2013

본 연구의 목적은 전주 한옥마을에 대한 인식이 전통문화이미지와 한정식 레스토랑 이용만족도에 미치는 영향을 알아보고자 한다. 조사 기간은 2013년 6월 1일부터 6월 16일까지 한옥마을에 있는 한정식 레스토랑을 이용한 경험이 있는 전주시민을 제외한 사람을 대상으로 설문조사를 실시하였다. 분석결과 내용을 요약하면 다음과 같다. 첫째, 한옥마을에 대한 인식 요인은 3개요인으로 음식 요인, 한국미 요인, 역사성 요인으로 명명하였으며, 이미지에 대한 요인은 2개의 요인으로 전통이미지 요인, 문화이미지 요인으로 명명하여 가설 설정 후 검증을 하였다. 가설 I의 "한옥마을에 대한 인식은 전통이미지에 영향을 미칠 것이다"에서는 한옥마을에 대한 인식은 전통미 요인이 전통이미지에 가장 큰 영향을 미치고 있다는 것으로 나타나서 가설 I은 채택이 되었다. 둘째, 가설II의 "한옥마을에 대한 인식은 문화이미지에 영향을 미칠 것이다"에서는 음식 요인이 가장 영향력을 미치는 것으로 나타나서 가설 II는 채택이 되었다. 셋째, 가설 III의 "전통이미지와 문화이미지는 한정식 레스토랑 이용만족도에 영향을 미칠 것이다" 분석 결과, 전통미 요인이 가장 영향력을 미치는 것으로 나타나서 가설 III은 채택이 되었다. 향후 연구에서는 업종별로 레스토랑 만족도 연구가 다양한 연구방법에 의해서 활발하게 진행이 되어야 하며, 한정식 레스토랑 만족을 위해서 한옥마을 이미지 관리를 위한 노력이 필요하겠다.

• 한국프랜차이즈경영연구
• /
• 제13권2호
• /
• pp.17-31
• /
• 2022

Purpose: With the development of the Internet, consumers can quickly access the electronic word-of-mouth. Consumers seek to reduce uncertainty by referring to the opinions of other consumers about products and services when making purchase decisions. In the food service industry, evaluating a restaurant before an actual visitation is difficult. Therefore, electronic word-of-mouth is important to interact with the customer in restaurants. as it can be used as an exchange of information in which consumers participate and interact with other customers. This study was conducted to verify how online word-of-mouth characteristics (Consensus, Vividness, Neutrality) on attitudes and visit intention from the perspective of social exchange theory. And it was performed to verify the structural relationship between short-term visit intention, mid-term visit and long-term visit intention. Research design, data, and methodology: A survey was conducted on customers who have visited restaurants. Of a total of 312 responses, 306 responses were used, excluding insincere responses and missing values for factors analysis. SPSS 25.0 and AMOS 25.0 were used for statistical analysis, and hypothesis testing was conducted after verifying the validity and reliability of the questionnaire items. Result: The result of the analysis showed that, consensus and neutrality have a positive effect on attitude but not much on vividness. In addition, consensus, vividness, and neutrality have no effect on the short-term visit intention. Finally, the short-term visit intention has a positive effect on mid-term visit intention, and mid-term visit intention has a positive effect on long-term visit intention. Conclusions: Based on the results, this study suggested that it is necessary to have practical implications for marketing and monitoring restaurant reviews in consideration of the characteristics of electronic word-of-mouth. When managing electronic-word-of-mouth, it is necessary to manage the consensus and neutrality is essential to provide sufficient information about the restaurant. The focus should not only be on vividness, such as photos and videos. In addition, restaurants should also provide a good experience for first-time visitors as the short-term visit intention positively affects mid-term and long-term visit intention.

• 한국식생활문화학회지
• /
• 제25권3호
• /
• pp.251-261
• /
• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• 한국HCI학회논문지
• /
• 제13권3호
• /
• pp.55-63
• /
• 2018

현대인들은 인터넷을 통해 구매하고 싶은 재화와 서비스에 대한 정보를 검색한 후, 그 재화와 서비스를 경험해 본 사람들이 기술한 댓글을 확인한다. 이 댓글은 현대인들의 구매의사결정에 영향을 미칠 수 있는 중요한 참조점으로 작용한다. 댓글은 크게 두 가지 유형으로 구분할 수 있는데, 하나는 댓글이 재화나 서비스에 지불한 가격에 부합하는 (혹은 그 이상의) 만족감을 경험했는지(긍정), 아닌지(부정)와 같은 시장규범적 관점의 댓글이고, 다른 하나는 재화와 서비스 공급자가 그것을 공급하여 수익을 얻을 도덕적 자격이 있는지(긍정), 아닌지(부정)와 같은 비시장규범적 댓글이다. 그러나 댓글에 대한 기존 연구는 시장 규범적 관점의 댓글(음식이 맛있는지)에만 관심을 가졌고, 비시장규범적 댓글(경영자가 도덕적으로 훌륭한지)의 효과에 대한 연구는 거의 이루어지지 않았다. 본 연구는 선행 연구들이 확인한 시장규범적 댓글의 효과를 맛집 방문의도 평가 상황에서 재검증(실험-1)한 후, 기존에 연구가 이루어지지 않았던 비시장 규범적 댓글의 효과를 검증(실험-2)하며, 시장규범적 댓글과 비시장규범적 댓글의 효과를 비교(메타분석)하려는 목적으로 이루어졌다. 결과적으로 시장규범적 댓글이 긍정적일 때(맛있다)가 부정적일 때(맛없다)보다 맛집 방문의도가 강해졌다(실험-1). 또한 비시장규범적 댓글이 긍정적일 때(운영자가 도덕적임)가 부정적 일 때(운영자가 부도덕함)보다 맛집 방문의도가 강해졌다(실험-2). 한편 시장규범적 댓글이 긍정적일 때보다 비시장규범적 댓글이 긍정적일 때 맛집 방문의도가 더 강해졌고, 시장규범적 댓글이 부정적일 때보다 비시장규범적 댓글이 부정적일 때 맛집 방문의도가 더 약해지는 상호작용을 확인하였다. 이는 사람들이 시장규범적 댓글보다 비시장규범적 댓글에 더 큰 영향을 받을 가능성을 시사한다. 아울러 본 연구는 시장규범 댓글을 확인하기 전과 후의 기분변화보다 비시장규범적 댓글을 확인하기 전과 후의 기분변화가 더 크며, 이 차이로 인해 사람들이 시장규범적 댓글보다 비시장규범적 댓글에 더 큰 영향을 받을 수 있다고 제안하였다.

• 경영과정보연구
• /
• 제30권3호
• /
• pp.191-215
• /
• 2011

소매서비스업은 고객서비스의 제공을 통해 차별화를 시도하면서도 서비스의 생산 및 전달과정에 참여하는 고객의 행동을 관리할 필요가 있다. 소매서비스업에서 고객참여행동을 적절히 활용하기 위해서는 소매서비스업에 따른 고객참여행동의 수준을 보다 면밀히 파악하고 알아야 할 필요가 제기된다. 본 연구에서는 국내의 주요한 소매서비스업을 선별하여 고객참여행동의 수준을 파악해 보고자 한다. 4가지 소매서비스업 유형(접촉의 정도와 참여행동 수준의 정도에 따라 구분된 패밀리 레스토랑, 미용서비스, 병원서비스, 교육서비스)에 따라 고객참여행동의 하위차원 (적극성, 소통성, 교감성, 순응성)이 어떤 수준의 차이를 보이는 지를 실증적으로 확인하고자 한다. 연구의 결과, 적극성과 소통성에 있어서는 소매서비스 유형별로 유의하게 차이가 있는 것으로 나타났으나, 교감성의 경우에는 집단 간의 차이가 유의하지 않았고, 순응성의 경우에는 한계수준에서 집단 간의 차이를 확인할 수 있었다. 네 가지 소매서비스 유형중 가장 고객참여행동의 수준이 높은 소매서비스는 병원서비스이며, 다음으로 패밀리레스토랑, 교육서비스, 그리고 미용실서비스로 나타났다. 이로써, 본 연구는 소매서비스업 유형에 따라 고객참여행동의 내용과 양이 다르다는 것을 실증하였으며, 소매서비스업 유형별 고객참여행동의 수준을 확인하고 이를 고객참여행동 유도전략에 활용할 수 있는 계기를 마련하였다.

• 한국조경학회지
• /
• 제30권2호
• /
• pp.12-22
• /
• 2002

This study examines the visitors'evaluations of tourism resources in Insa-dong, which the Seoul metropolitan government has improved recently. This study adopted the method of Importance-Performance Analysis by collecting data through questionnaires. A random sampling of visitors to Insa-dong was conducted in June and July,2001. The survey included questions on the physical and psychological components of Insa-dong's tourism resources. In the case of physical components, eight factors(ancient arts shop, art gallery, atelier, calligraphy shop, pottery arts, traditional tea house, antique shop, traditional clothes) out of thirteen were categorized as 'keeping up the good work'. None of the Physical components was shown as 'low priority'or'possible overkill'. In particular, four factors(restaurant, heritage, Korean-style house and alley, traditional cultural festival) need to be impoved most urgently in terms of visitors'satisfaction. Survey results realize them as high priority in importance but low in performance, thereby designated as, 'concentrate here'. An image of the 'street' showed to be high in importance and identical in performance, so can be categorized between'keeping up the good work'and 'concentrate here'. The results show that unusual outdoor spaces and the festivals of Insa-dong have a significant meaning to the visitors. In the case of psychological components, three factors(general atmosphere experience of unusual atmosphere, appropriateness of stroll time) out of seventeen were categorized as 'keeping up the good work'. Ore factor (shopping) was designated as 'low priority'and not found to be 'possible overkill'. Thirteen factors (various events, possibility of various activity, various flood, richness of play, new experience, education cultural inheritance, parking facilities, resting places, green spaces, meeting places, guide map and information, cleanliness of facilities/convenience) need to be improved mast urgently in terms of visitors' fulfillment. They are perceived as areas of 'concentrate here'. This confirms that attractive events are essential for the recent visitor satisfaction. Furthermore, visitors are not satisfied with its amenity and acccss in Insa-dong despite the improvements. In conclusion, positive impressions, both physical and psychological, should be maintained while factors mentioned to be lacking should be prioritized in order of necessity to improve the image of Insa-dong and solutions need to be found and implemented. The results of this study would be helpful in the planning and management of nsa-dong considering the visitors'requirements.

• 한국식생활문화학회지
• /
• 제11권3호
• /
• pp.393-402
• /
• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.