• 한국콘텐츠학회논문지
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• 제11권5호
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• pp.433-448
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• 2011

본 연구는 서울지역 소재 외국관광객을 전문 고객으로 서비스하는 한식당 종사원 250명을 대상으로 종사원의 서비스 교육이 서비스 지향성과 조직유효성에 미치는 영향을 알아봄으로써 고객에게 적절한 마케팅 경영전력을 수립하는데 목적을 갖고 실증분석 하였다. 분석결과 한식당 종사원의 서비스 교육이 서비스 지향성에 미치는 영향에서 유효성, 신뢰성, 확신성, 공감성이 긍정적인 영향을 미치고, 서비스지향성이 조직유효성에 미치는 영향에 있어 직무만족, 조직몰입에 대해 긍정적인 영향을 미치는 것으로 나타났다. 이는 종사원 교육의 유형성과 신뢰성, 확신성, 공감성이 중요한 고객중심적인 서비스 지향을 위한 행동과 태도를 높이는데 주요 기제임이 입증되었으며, 이러한 태도와 고객지향적인 행동이 뒷받침될 때 이는 결국 조직의 유효성을 높이는 생산성 향상으로 이어지게 됨을 시사한 것으로 볼 수 있다.

• 한국생활과학회지
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• 제19권3호
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2004년도 IFMCS 2004 제1회 외식ㆍ조리ㆍ호텔 식음료 국제 학술대회
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• pp.101-111
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• 2004

소믈리에는 고대부터 존재한 직업이지만, 현재도 지속적으로 발전하고 있다. 따라서 점점 직업이 세분화되어 가고 있어 소믈리에는 적절한 교육 훈련을 받고, 건전한 세계적인 문화 역사 등의 지식, 예리한 와인 테스팅 감각 그리고 인간관계를 원만하게 하는 자질을 갖추고 있어야 한다. 모든 기술은 소믈리에가 레스토랑에서 가장 정확하고 표준화된 서비스 방법으로 노하우를 쌓을 경우에 효과적인 경험을 하게 된다. 사람들이 보는 다양한 관점은 모두 옳은 것으로서 와인 구매 업무, 셸러 관리, 와이 리스트 제작 방법, 고객 관리, 음식과 어울리는 와인의 추천 등을 원활하게 수행해야 한다. 그러나 이러한 직무들은 이미 알고 있는 사항들이며, 소믈리에는 영업의 규모, 와인 판매량을 늘이면서 철저한 고객 관리를 해야 한다. 이러한 사항에 있어서 전문가는 영업장, 상품 마케팅, 판매량과 영업회계 업무를 담당하고 최종적으로 소믈리에가 담당하고 있는 식당의 와인 판매량에 대해 책임을 져야 한다.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.782-789
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• 2007

The purpose of this study is to know about the consumption patterns of functional foods and their associated factors for contributing to the promotion of healthiness on Gwangju residents. The results obtained are summarized as follows: in terms of age, 35.9% of men (n=78) and 52.3% of women (n=128) are found in the age range of $45{\sim}54$ which comprises the highest portion of age distribution. 49.5% of subjects had college education or more. In the occupation category, 33.3% of the men had business job positions, and 39.8% of women were in the unemployed (housewife) category. Stress relief was the most important factor to maintain good health. 76.2% of the subjects have experience in consuming functional foods. The main reason for taking functional foods was to maintain health. Information and reliability of effectiveness were considered when selecting functional foods. Purchasing functional foods was motivated by family members, relatives, and/or the subjects themselves. Functional foods were mainly purchased from pharmacies or health food stores. Regular exercise, drinking, periodical medical checkups, and eating score all are taken into consideration with the consumption of functional foods.77.9% of subjects recognized functions for functional foods purchased. 18.8% of subjects experienced side effects after intaking functional food. Therefore, functional foods should be managed by the government and nutrition education for consumers should be required to encourage them to choose functional foods more satisfactorily and safely.

• 한국경영과학회지
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• 제38권1호
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• pp.153-181
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• 2013

Weather is an influential factor to sales of companies. There have been growing attempts with which companies apply weather to developing their strategic marketing plans. By executing weather marketing activities, companies minimize risks (or negative impacts) of weather to their business and increase sales revenues. In spite of managerial importance of weather management, there are scarce empirical studies that comprehensively investigate its impact and present an efficient method that optimally allocates marketing budget. Our research was conducted in two parts. In the first part, we investigated influences of weather on sales based on real-world daily sales data. We specifically focused on the contextual factors that were less focused in the weather related research. In the second part, we propose an optimization model that can be utilized to efficiently allocate weather marketing budget across various regions (or branches) and show how it can be applied to real industry cases. The results of our study are as follow. Study 1 investigated the impact of weather on sales using store sales data of a family restaurant company and an outdoor fashion company. Results represented that the impacts of weather are context-dependent. The impact of weather on store sales varies across their regional and location characteristics when it rains. Based on the results derived from Study 1, Study 2 proposes a method on how optimally companies allocate their weather marketing budgets across each region.

• 한국식생활문화학회지
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• 제27권3호
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• 한국조리학회지
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• 제24권3호
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• pp.133-143
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• 2018

The purposes of this study was to investigate how interpersonal relationship stress had the impact on job attitude and turnover intention. To perform this study, total 420 questionnaire were distributed to regular hotel employees from October 16th to November 26th in 2017. Unworkable data were excluded, and final 344 usable responses were obtained for an empirical analysis. Frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and regression analysis were measured by using SPSS 18.0, respectively. For the study structure, interpersonal relationship stress primarily concentrated on the boss/staff/colleague/customer stress. Job attitude was divided into organization commitment and job satisfaction. Transfer intention was a single factor. The results of this study were shown as follows: Hypothesis 1, boss/customer stress have a negative effect on organization commitment and boss/colleague/customer stress have a negative effect on job satisfaction. Hypothesis 2, boss/customer stress have a positive effect on transfer intention. Hypothesis 3, tissue commitment have a negative effect on transfer intention. This results of this study have shown that stress management of employee is a source of management result in hotel business. This study have given to the hotel's human resource management and internal marketing for the practical implication and academical use.

• 한국환경보건학회지
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• 제40권2호
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• pp.98-104
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• 2014

Objectives: The purpose of this study was to determine airborne bioaerosols such as bacteria and fungi in the kitchens of restaurants, and to assess the effects of thermal factors on the levels of the bioaerosols. Methods: Air samples were taken from kitchens of nine restaurants. An Anderson type air sampler was used for sampling and measurements. Petri dishes filled with a microbiological culture medium (trypticase soy agar for bacteria and Sabouraud dextrose agar for fungi) were used as the sampling surface. Results: The levels of bacterial aerosol measured were $10-10^3CFU/m^3$ and fungal aerosol $10-10^2CFU/m^3$, respectively The mean values of air temperature and relative humidity in the kitchens were $24.6^{\circ}C$ and 46.4%, respectively. Overall, the levels of bacterial aerosol varied by the restaurant type, and fungal aerosol by the business period (p < 0.05). The main effect of air temperature and interaction effect of air temperature and relative humidity onto the bacterial level were significant (p < 0.05), whereas the effects were not significant onto the fungal level. Conclusions: The results indicate a wide variation in the levels of bioaerosols among different kitchens. The observed differences in bioaerosol levels in the kitchens reflect different periods of use. The interactions of air temperature and relative humidity onto the bacterial level suggest that constant attention should be paid to avoid peaks of contamination during the summer season.