• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.254-261
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• 2006

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.729-736
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• 2008

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.132-144
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• 2016

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.4
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• pp.179-187
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• 2019

This study aims to investigate the effects of market commonality and resource similarity on price competition and the recursive consequences in the Korean lodging market. Price comparison among hotels in the same geographic market has been facilitated through the development of information technology, rendering little search cost of consumers. While the literature implies the heterogeneous price attack and response among hotels, a limited number of empirical researches focus on the asymmetric and recursive pattern in the competitive dynamics. This study empirically examines the price interactions in the Korean lodging market based on the theoretical framework of competitive price interactions and countervailing power. Demonstrating superiority to the spatial lag model and the ordinary least squares in the estimation, the results from spatial error model suggest that the hotels with longer operational history pose an asymmetric impact on the price of the newer hotels. The asymmetry is also found in chain hotels over the independent, further implying the possibility of predatory pricing. The findings of this study provide the evidence of a hierarchical structure in the price competition, with different countervailing power by the resources of the hotels. Theoretical and managerial implications are discussed, with suggestions for future study.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.201-218
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• 2006

This research has attempted to asses the relationship between trust management, the element of service discretion act, and the quality of the service. The research model and assumption have been set up based on such a theoretical research and the demonstrative analysis of the customer-encountering employees of five-star hotels in Seoul. The results of the study are as follows; First, the rationalization of management can be achieved by improving the service through having a command of trust management as a management strategy. Second, there has been significant differences between variables such as the degree of importance and accomplishment of trust management. And it tells us that it is necessary to improve the range of service discretion acts up to the level where the difference between importance and accomplishment is not in existence. Third, the variable changes according to demographic characteristics show us the necessity of providing individualized education by recognizing the differences among groups. Fourth, the trust management has a considerable effect on the quality of the service, and this indicates that the quality of the service can be improved through expanding the range of service discretion acts of customer-encountering employees.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.275-291
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• 2007

The growth of foodservice industry has caused keen competition in the family restaurant industry. For a differentiation strategy to be competitive, on the preferential basis, it is necessary for each family restaurant business to analyze its position in the market. Therefore, this study is to certify customers' perceived servicescape and image similarity and analyzes positioning of seven family restaurants. For this research, multidimensional scaling(MDS) is performed to determine how they are positioned relative to competitors. According to the result of the positioning map(ALSCAL and PROFIT map), it is found that Outback steakhouse, T.G.I. Friday's, Bennigans' have more strong competitiveness than VIPS, Marche and Sizzler in servicescape factors and restaurant selection attribute except menu diversity. But the preference order does not follow the order of competitiveness. This result from the positioning map means that each business needs various marketing strategies that cannot be copied easily.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.281-290
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• 2020

Given the rise in international tourism and the rapid growth of the Vietnamese economy, the hospitality industry in Ho Chi Minh City, Vietnam's commercial hub, has been facing severe labor shortages due to competition with other fast-growing parts of the economy. These struggles to acquire high-quality employees is strangling future growth and placing new importance on the role of recruitment. To better understand the effectiveness of an organization's recruitment strategy, recruiters need to ascertain the Job Pursuit Intention (JPI) of job seekers to efficiently align an applicant's work notions with the organization's goals. This study aims to investigate the factors impacting on JPI among employees working in the hotel sector in Ho Chi Minh City. Secondary data are from previous studies and primary data are from consultation with 10 experts, group discussions and five in-depths structured interviews with 15 random employees and 302 survey questionnaires with employees working in three five-star hotels. Cronbach's Alpha, EFA, T-Test, ANOVA are used for statistical analysis. The findings show that compensation, career advancement, and work-life balance affect JPI of job seekers, in which compensation is the most influential factor. Furthermore, recommendations for recruiters, further research and limitations of this study have been laid out.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.123-150
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• 2004

The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

• Asia-Pacific Journal of Business
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• v.11 no.4
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• pp.135-148
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• 2020

Purpose - The purpose of this study was to find out the relation between wedding banquet service quality, customer satisfaction and loyalty focusing on upscale hotels in Korea. Design/methodology/approach - The primary data was collected through an online questionnaire to test hypotheses and investigate the objectives of the study. 89 questionnaires were collected as valid data to be analyzed. In order to test hypotheses, reliability, validity, correlations and regression analysis were accomplished. Findings - The findings of this study can be summarized as followed. Firstly, as a result of examining the relationship between perceived hotel wedding banquet quality and customer emotional satisfaction. Through this study, the perceived wedding banquet quality does not affect customer satisfaction. Secondly, emotional satisfaction on wedding banquets affects customer loyalty. Thirdly, it is found that the perceived service quality on wedding banquets can affect customer loyalty. Research implications or Originality - With the rise in selecting wedding venues, establishing an effective marketing strategy by practitioners is demanded in order to survive in competitive situations. However, research conducted on wedding banquets is insufficient so far. Therefore, this study was needed to conduct to widen the scope of the study.