• 한국조리학회지
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• 제14권3호
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• pp.31-44
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• 2008

The purpose of this research was to examine the construct known as job fit perceived by service employees in the foodservice industry. The model was tested using SPSS 12.0 and AMOS 4.0 based on the sample of 667 persons that showed a 95% usable response rate. The results of the empirical analysis showed as follows. First, in restaurants, the employees' job suitability factor brings about an indirect effect by organizational commitment and turnover intention. Second, employees' job satisfaction factor causes an indirect effect by organizational commitment. Third, employees' organizational commitment factor has relationships with turnover intention. That is, the higher organizational commitment, the lower turnover intention. By the same route analysis, job suitability has an effect on organizational commitment. Also, the research proved organizational immersion has an effect on turnover intention. In this respect, the research contributes to job performance of foodservice employees, emphasizing the necessity of educational programs for them.

• 한국조리학회지
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• 제14권3호
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• pp.96-108
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• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

• 한국조리학회지
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• 제23권4호
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• 한국조리학회지
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• 제12권4호
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• pp.170-186
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• 2006

The purpose of this study is to figure out how factors of internal marketing affect service quality. Method of human resource could be indicated to bear fruit of food-industry based on this research. This study conducted documentary study and empirical study. To achieve the purpose, a survey was conducted by 229 staffs of family restaurants in Daegu. The result of this research is as follows. First, the properties of each factor of internal marketing, Service Quality and staff's behavior were extracted from the previous studies. Second, internal marketing was applied as a independent variable, and service Quality as a consequent variable. The result reached through convergent validity came to satisfy all variables. Third, it was strongly maintained the fact that the better internal marketing was applied, the more staff were satisfied and the higher service quality was. It was shown that staffs provided customers with a good service if they were satisfied with internal marketing and their companies.

• 한국조리학회지
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• 제10권1호
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• pp.1-13
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• 2004

The problems and the limits of outsourcing strategies are disclosure of the knowhow to someone and rapid confrontation of difficulties by a outsourcing-supply company, limitations of quality control and hold-up of quality. From the result of this study, we found that development of outsourcing strategies will be not vertical relationship between a outsourcing-supply company and a outsourcing-demand company but horizontal relationship (co-sourcing) between those supply and demand company. Especially, core-affairs, control of operating costs and costs reduction must have the precise purpose and carry out capacity and affairs of organization.

• 한국조리학회지
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• 제13권4호
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• pp.199-210
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• 2007

The purpose of this study is to analyze the survey on the effects of food hygiene and customer voluntary behavior on product development. For this, we examined the demographic variables, relationship and distinctive influence. The study targeted 220 persons and employee who live in Seoul. The findings of this study are as follows. Firstly, we find that, as for food hygiene factors, there are significant relationships among customer satisfaction, cost reduction, customers' prior occupations, food hygiene safety. Secondly, we also find that there is a significant relationship between customer voluntary behavior and the survey. Thirdly, we find that, as for hygiene factors, there is a correlational significant relationship with customer voluntary behavior. Finally, the analysis shows that there is distinctive influence between the food hygiene and customer voluntary behavior. This study has academic significance in that it attempts to investigate the relationship between the factors influencing the development of new merchandise of the food industry.

• 한국조리학회지
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• 제13권4호
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• pp.293-304
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• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• 한국조리학회지
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• 제14권1호
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• pp.123-133
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• 2008

Hangwha is a part of our traditional culture; however, it is now barely maintaining its name. This study intends to contribute to the development of the Hanghwa industry. In this respect, 'Brand Image' is adopted to suggest the ways to develop the Hangwha industry. Commercializing factors that consumers prefer were analyzed and their effects on brand image were investigated. In addition, the effects of brand image on consumers' awareness and preference were analyzed. This research conducted analysis on 294 people who have used Hangwha in Busan and Gyeongsangnamdo. The results of this empirical study are as follows: It turned out that Hangwha influences the society-oriented and consumer-oriented brand image. Its quality-oriented image has influence on awareness. Its society-oriented and quality-oriented brand image turned out to influence preference.

• 한국조리학회지
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• 제6권1호
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• pp.5-23
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• 2000

Nowadays, customers of the Foodservice want to receive high quality service from foodservice enterprise and their expectation is affected by high income and glottalization. In addition, the development of the Foodservice Industry shows the trend to contain much economical theory due to the change of their environment. Foodservice enterprise are to coming complicated and complexes and it's getting harder to compete with others, They are trying to make new strategy when they give goods to their customers. On the way to the moment of offering services, they include the wide and special ranges from the culture to the diplomacy, compared with other maunfacturing firms. It needs more people and their better cooperation, when managing the hotel company. Their's the particular characteristic of the Foodservice Industry

• Fashion, Industry and Education
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• 제15권2호
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• pp.11-24
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• 2017

The objectives of this empirical study were to examine the relationships between shopping motivations, Pine and Gilmore's four experience realms (4Es), the emotional components of pleasure and arousal, and patronage intention toward small apparel retailers. Data from 128 college students were collected through an online survey. Regression analysis results revealed the positive impact of shopping motivations on the hypothesized experiential realms and partial effects of the 4Es on pleasure and arousal. Pleasure and arousal were found to affect patronage intention. This research benefits small retailers by identifying the experiential marketing strategies that positively affect consumer emotional experiences, which are important to consequent patronage intention toward small apparel retailers.