• Culinary science and hospitality research
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• v.14 no.4
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• pp.119-133
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• 2008

This study researched the effect of initial expenses for food service business and shop characteristics on the motive of starting business through questionnaires(from April to May, 2008). The results are as follows. First, for the hypothesis, 'the motive of starting business depends on its initial expenses', the significance probability of good commercial area was .015 and that of retirement was .020, showing statistically significant difference. F values were 2,889 and 2.734 each, which showed significant difference by 0.001. Second, for the hypothesis, 'the motive of starting business depends on shop characteristics', the significance probability of the accomplishment desire, the future stability and the retirement were .011, .009, and .025 each, showing statistically significant difference. F values were 2,616, 3.034 and 3.177 each, showing significant difference by .001. Lastly, initial expenses for business and shop characteristics showed significant difference according to the demographical variables on the motive of starting business. This study shows the problem of starting business with no extra funds. It is important to reflect the opinions of founders about the commercial building lease protection law for them to concentrate on business. The founders should research for menu and systems and be aware of the tendency of the industry for sure.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.17 no.4
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• pp.76-84
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• 2009

This study analyzes the trends and features of Gangwon-do's aviaion and tourism industry using data published by the National Statistical Office. The categorization of tourism industry was based on the definition and category proposed by the OECD, WTO and Korea Culture Tourism Institution. Gangwon-do showed that the weight in wholesale, hotels, construction, restaurant and catering in the total number of tourism business, the number of workers, business sales and business operating profit exceed 85%. To improve the overall competitiveness of the tourism industry, it was suggested that Gangwon-do should work on the policy of expanding business in scale. This paper investigates also the role of aviation in the development of Gangwon-do's tourism industry.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.30-46
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• 2009

This study analyzes the factors to determine the location for a food service business. The results and suggestions are as follows. Research hypothesis showed that accessibility, visibility, the property of location and community may have differences by general matters and vital statistical matters. As a result, there were significant differences statistically. Here's the critical point of the research. This result wasn't analyzed by the managers who managed restaurant business because of the restriction of time, space, etc. but by customers and soon-to-be owners or marketers, so the research requires the survey on the factors of location hereafter. Because of the restrictions, the research subject was limited, so the measurement of the vital statistics is inaccurate. According to researcher's opinion, it's a little unjustifiable to generalize this research for all types of restaurant business and conditions. The next research needs to analyze the research results by conditions and much more various subjects.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.175-199
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality, the research in future should subdivide service quality more. I, finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.93-100
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• 2014

This study performed to identify the relationships among experiential value, brand image, satisfaction and customer loyalty in context of full-service restaurant, and to find the moderating effect of gender on the formulated model. SPSS 18.0 and AMOS 18.0 were employed to conduct frequency analysis, reliability analysis, exploratory and confirmatory factor analysis, and multigroup analysis to examine moderating effect. Results confirmed the validity and reliability and found significant relationships among the constructs. First, two factors of experiential value (e.g., aesthetic and economic value) have positive influence on brand image, satisfaction, and brand image was significant predictor of customer satisfaction. Second, satisfaction was significant antecedent of attitudinal loyalty and the attitudinal loyalty has influence on behavioral loyalty. In addition, current study identified moderating effect of gender between playfulness and brand image even though there was on significant relationship between both constructs. These results will be meaningful for developing marketing strategies and successful business especially for full-service restaurants.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.79-102
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• 2000

This study aims at providing restaurant marketers and decision-makers both the brand differentiation information and the useful clues to achieve the high market share through the various brand differentiation opportunities in multi-chain family restaurants. Sample surveys were conducted to 245 persons who had frequent using multi-chain family restaurants in Seoul. Method of survey used are telephone interviewing. The result of analysis was shown the marketer's performances on differentiation marketing, but that there were a lot of opportunities of differentiating the brand from others. Therefore, restaurant marketers and decision-makers should try to differentiate their brand along the lines of physical attributes, service, food quality, personnel, location, or image, in order to win the guest and then get the succession of their business.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.2
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• pp.177-187
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• 2012

Franchising has long been an effective form of distribution that is used primarily by manufacturers whose product lines are especially suited exclusive or highly selective distribution. By IFA(International Franchise Association), franchising is defined as a continuing relationship in which the franchisor provides a licensed privilege to do business, plus assistance in organizing, training, merchandising, and management in return for a consideration from the franchisee. Thus franchising is a method for the owner(franchisor) of product, service, or method to obtain retail or wholesale distribution through licensed, affiliated dealers(franchisees). With rapid increase of franchising industry globally, franchising industry is very rapidly increasing especially in the sector of outdoor restaurant industry in Korea. But there are many problems to be settled for promoting this industry. For example, the industry is too much lean outdoor restaurant industry. With franchisors' short history and lack of management capacity, shortage of distribution infrastructure, smaller size of franchising system, and low trust between franchisor and franchisee, and so on, the industry has many barriers to overcome for promoting it. Here we are suggesting that taxation benefaction, monetary support for the starting franchisee, establishment of fair trade principle, promoting information system and professional human resource should be needed.

• Korean Institute of Interior Design Journal
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• v.19 no.2
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• pp.163-175
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• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.

• Journal of the Korean Data and Information Science Society
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• v.20 no.6
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• pp.983-990
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• 2009

Campus dormitories function as residence halls, which are quarters or entire buildings for residents to conveniently sleep, eat, and study in. And these functions lead us to refer to dormitories as quarters providing residence, food, and an academic atmosphere. Yet, of these functions, the restaurant service acts on dormitory applicants' and their parents' choice of dormitories as strongly as the others do. It is not optional for the residents but compulsory. All residents are required to eat at the restaurants attached to their dormitories. Therefore, when most of the dormitory applicants and their parents look for their favorite dormitories, they won't miss looking into how good the restaurant service is. Considering this tendency, this research, which takes samples of residents as subjects of investigation, aims to survey the service quality of the dormitory restaurants and to find how to enhance the service quality. The result, which is measured and analyzed on the basis of statistical methods, indicates that the responsiveness and empathy to the restaurant service are statistically the significant factors for dormitory applicants and their parents in choosing their favorite dormitories.