• Culinary science and hospitality research
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• v.19 no.4
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• pp.109-118
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• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.38-49
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• 2010

This study investigates quality improvement of pork-rib that is sold as a popular menu item in a family restaurant. It attempts to search the relation between pork-rib sauce and pork-rib through the sensory evaluation, physicochemistry properties and physical properties of pork-rib sauce. As a result, sensory preference of pork-rib and its sauce in TGIF restaurants was highest. The color of the pork-rib sauce was darker, and high salinity and low sweetness were preferred. As for viscosity, concentrations which are not thick were preferred. Also, sauce offered with pork-rib was closely related to pork-rib, so pork-rib menu in a family restaurant would be much preferred if the kinds of sauce become diversified.

• Journal of the Korea Society of Computer and Information
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• v.9 no.2
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.203-214
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• 2020

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A total of 315 customer responses were used for the data analysis. Statistical analyses were conducted using the SPSS program (ver. 23.0) for frequency analysis, χ²-tests, t-tests, analysis of variance, and Importance-Performance Analysis (IPA). Results: The composition of the respondents was 43.8% males and 56.2% females. The 73.3% lived with their families while 26.7% lived alone. Among those surveyed, 84.5% dine out at least once a week and 66.8% dine out during weekends evening. In addition, the most preferred types of restaurants were Korean restaurants (37.5%), delivery restaurants (14.6%), and Western restaurants (8.9%). Information about restaurant was most frequently obtained through Internet searches (54.0%). The average expenditure of eating-out per person was 15,483 Korean won, and the overall satisfaction averaged 3.58 out of 5 points. According to the results of IPA, the restaurant selection attributes that were priorities for improvement were the foods' taste and restroom cleanliness. In addition, 30.5% of respondents recognized the hygiene grade certification system for restaurants. The intention of dining at restaurants with a hygiene grade certification in the future was on average 4.02 out of 5 points. A total of 56.8% of respondents were willing to pay more for a restaurant with a hygiene grade certification. The average percentage of additional price was 6.02%. Conclusion: In order to apply and quickly disseminate the hygiene grade certification system all over the Korea, the study results suggest that relevant policy should be provided by the Korean government for certified restaurants along with the relevant education and promotion of the system to customers.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.132-140
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• 2009

This study was performed to examine the manpower structure of foodservice operations, evaluate the management efficiency of each operation, and propose efficiency improvement guidelines for inefficient operations. For this purpose, a total of 224 B&I foodservice operations managed by an 'A' contract-managed foodservice company were chosen as the study sample. The efficiency scores were obtained through Data Envelopment Analysis(DEA) using the CCR model. The efficiency scores ranged from 63.56 to 100 and the average score was 82.47. The average efficiency score of Group 'C'(factory, more than 1,000 meals per day) was the highest among 6 groups. The results of further operations analysis in group 'C' showed that the labor cost percentage was significantly lower(p<0.001) and sales per man-hour significantly higher(p<0.001) in efficient operations compared to inefficient operations within group 'C'. Finally, efficiency improvement guidelines were suggested for the most inefficient operations in group 'C'.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.348-355
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• 2013

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.149-162
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• 2012

This study is intended to investigate the effects of customers' emotional response upon behavioral intention with taking customers who visited Korean restaurants into account. Luxury Korean restaurants where we apply to this study are selected by the food service industry association of Busan-metro city among the model restaurants. For this aim, designing a research model and drawing a hypothesis were carried out with a basis of advanced research. In data processing, SPSS win package 15.0 statistical program was used to verify the hypothesis through frequency analysis, reliability analysis, factor analysis, and regression analysis. The result of the analysis on the effects of physical environment factor upon domination among emotional response could be summed up as follows. Employee and geniality factors turned out to exercise a significant impact on domination, convenience and cleanliness turned out not to. The result of the analysis on the effects of physical environment factor upon arousal among emotional responses could be summed up as follows. Cleanliness and geniality factors turned out to exercise a significant impact on evocation, convenience while employee factor turned out not to. As a result of the analysis on the effects of emotional response upon behavioral intention, domination and evocation factors among emotional responses had a statistically significant impact upon behavioral intention. From the findings of the study, it became evident that dining-out customers might regard luxury Korean restaurants as a space for experiencing various emotions by physical environment rather than for dining and meeting for friendship. To induce emotional response is therefore expected to help a company to promote the practical improvement in achievement over various aspects such as behavioral intention.