• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.689-704
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• 2011

Farm themed restaurants is an initiation by the Rural Development Administration (RDA) in order to perpetuate and develop Korean traditional food-culture. This food business model contributes to the increase of local food consumption and non-farm income for rural communities. Thus, the purpose of this study was to investigate the visitor's expectations, perception and satisfaction on the farm restaurant management type in order to assist activation of farm restaurants. Farm restaurants were categorized into two types; restaurant style and experience style. The majority of subjects(67.9%) were experiencing their first time to dine at farm restaurants. Regardless of farm restaurant style, the subjects perceived that farm restaurants use high quality food ingredients. The degree of subjects expectations prior to visiting a farm restaurant was estimated by 7 Likert scales. The results show that most subjects had high expectations for using good-quality food ingredients such as ‘fresh food (restaurant style 6.25, dietary education style 6.02)’ and ‘environment-friendly food (restaurant style 6.07, dietary education style 5.91)’. Overall satisfaction of the farm restaurants was also high. The satisfaction of food scored 4.1 and the satisfaction of experience program scored 3.8.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.524-537
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• 2020

This research was undertaken to examine Masan's regional food service industry, which experienced drastic changes due to liberation and the Korean war. Analysis of restaurant advertisements in 'Masanilbo' revealed a total of 92 restaurants during this period. The numbers of restaurants classified by the time periods are 18 (1946 to 1950), 27 (1951 to 1955), 17 (1956 to 1960), and 30 (1961 to 1966). 'Gomguk' gained popularity in the early 1900s and became a speciality of Masan, resulting in the appearance of numerous Gomguk restaurant advertisements. After independence, Japanese foods were predominant in Masan since the population was used to eating Japanese dishes during the colonial era. Moreover, there was a major influence of the people who returned to the homeland. Masan was the place for refugees during the 6.25 war, resulting in the popularity of 'Naengmyeon'; advertisements largely displayed 'Pyeongyangnaengmyeon' during the early 1950s, and 'Hamheungnaengmyeon' during the early 1960s. Western food advertisements usually introduced 'Dongaseu' and 'Kareraiseu', which were deeply influenced by Japanese culture. These various contributions resulted in alterations in the food menu, such as the rise of fusion food which is not bound to any nation, spread of Japanese food culture, and popularity of 'Naengmyeon'.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.172-185
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• 2020

To explore the impact of restaurant service quality for foreigners in South Korea on customer satisfaction, customer trust, and loyalty from three dimensions: quality of physical environment, food quality, and service quality and the influence of perceived price on satisfaction and loyalty, a survey was conducted by collecting 202 valid questionnaires and Amos 23 was used to examine the relationships between variables. The results show that the quality of physical environment, food quality, and service quality have significant positive effects on customer trust, but only food quality has a significant effect on customer loyalty and all three have no significant effects on customer satisfaction. In addition, customer trust has a significant positive effect on customer satisfaction and customer loyalty, but the effect of customer satisfaction on loyalty has not been verified in this study. At the same time, perceived price has a significant positive effect on customer satisfaction, but no significant effect on customer loyalty. Then the study examined the moderating effect of gender by using the SEM multi-group analysis method, founding that there are no significant differences between male and female on the impact of the three dimensions of restaurant service quality on customer satisfaction, and no significant differences between male and female on the impact of perceived price on customer satisfaction and customer satisfaction on loyalty, meaning that gender's moderating effects are not valid. These conclusions of this study are useful for restaurant operators to improve the quality of the physical environment, food quality and service quality, effectively improve customer trust, and thus customer satisfaction and loyalty.

• Journal of Korean Institute of Industrial Engineers
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• v.39 no.4
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• pp.239-246
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• 2013

Global restaurant franchises are becoming more and more popular in China, Japan, and South Korea. Understanding target customers' needs for restaurant franchises is considered one of the most important factors for their business success. In this study, four domains-food-related domain (FRD), interior-related domain (IRD), staff-related domain (SRD), and convenience-related domain (CRD)-and 24 elements were classified. A survey with 450 respondents in the three capital cities (Beijing, Tokyo, and Seoul) was then conducted to examine the effect of the factors influencing customer satisfaction. After statistical analysis, thirteen main elements were found as factors influencing customer satisfaction. The analysis result showed that the food-related domain (FRD) was the most important in Beijing. The interior-related domain (IRD) and the convenience-related domain (CRD) were considered the most important in Tokyo and Seoul. Some cultural differences in customer satisfaction were also found. The results provide a guideline for better customer experience management of a restaurant franchise in the three cities.

• Journal of Nutrition and Health
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• v.42 no.3
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• pp.268-277
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• 2009

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

• The Korean Journal of Franchise Management
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• v.9 no.3
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• pp.45-55
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• 2018

Purpose - Non-verbal Communication with customers in restaurant business can play an important role because it affects customer behavior and attitudes as a means to develop and maintain long-term relationships with customers. The purpose of this study is to analyze the effect of non-verbal communication with customers and the effect of the influence on customer satisfaction, trust, and revisit intention. Research design, data, methodology - In order to verify the research models and hypotheses of this study, questions were prepared for each variable and data were collected through questionnaires. The questionnaire survey was conducted from March 27, 2018 to April 17, 2018, for those who agreed with the citizens of the Jeju area who visited the restaurant recently. 50 out of 100 were conducted by internet survey and 50 were surveyed. Thus, a total of 100 responses were used using structural equation modeling with Smartpls 3.0. Results - The results of the study are as follows. First, non-verbal communication has a significant impact on customer emotion. Second customer emotion have a significant impact on customer trust and satisfaction. Third, Customer satisfaction had positive a significant effect on revisit intention. Fourth, Customer trust had positive a significant effect on revisit intention. Conclusions - The implications of this study are following as: The food service company should continuously provide non-verbal communication training to employees so that they can respond to customers with the right attitude and bright smile. In particular, in the case of restaurant franchises, customer response manuals should be created and distributed to the franchisees, and a regular training program for the franchisees should be implemented to provide the same service to the customer. Second, CEOs should have to worry about what kind of experience he or she has left since leaving the store. It is also necessary to constantly look at what customers experience in their stores or in their brands, and what emotions they form through their experiences. Third, the more satisfied or trusted customers are formed through the service of the employee, the more loyal the restaurant business will be, and the more likely it is to make continuous revisit and positive word-of-mouth activities..

• Journal of Distribution Science
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• v.13 no.9
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• pp.29-36
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• 2015

Purpose - The purpose of this study is to examine the influence of effective role-play and training on employee education satisfaction and customer orientation. Evidence of the suggested objective is obtained by monitoring the effectiveness of hotel service training. Research design, data, and methodology - Data were collected from 280 role-play sessions performed in a Korean Hotel and examined using a frequency analysis, reliability/validity assessments, correlation analysis, and regression analysis using SPSS 19.0. Results - 1) Entrepreneurs and training instructors should enthusiastically apply service education in order to enhance each employee d evaluation in terms of customer satisfaction and customer orientation. 2) The most effective factor on customer satisfaction and orientation is the instructor's qualifications. 3) Since a higher level of education-training satisfaction leads to better customer orientation, effective education-training is essential to achieve this result. Conclusions - The study was able to obtain practical evidence that can confirm that service education-training through role-play positively affects employee customer service orientation. In future advanced research on training effects on customer orientation, various internal factors of a business should also be considered.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.71-94
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• 2002

The food service industry has grown up without an affection of economic collapse, and its kinds are being diversified and focused on many different aspects from physical taste to many other elements such as atmosphere, service quality, sanitation and etc.. Now it appeals to even familiarity. These Facts are well ref looted to Family Restaurant which has not been very popular so far, but now it takes its space in the market, and its management system is being introduced to other countries. The purpose of this study is to see how to satisfy them to make maximum business profit, and one possibility is "incentive". To accomplish research, theoretical and practical studies have been done and surveys have taken placed for substantial studies. The subjects were limited to employees in Family Restaurant in Seoul from February 20th to March 20th, 2001. Data, reliableness, and propriety were analyzed by SAS(Statistical Analyzed System). Sampling mode was randomness, and validation mode was limited to 223 papers. The followings are the results of this analysis First, Satisfaction of incentive were made by stability, impartiality and suitability regardless difference on companies, ages, departments, and authority of an employees. Second, Satisfaction on incentive for employees in Family Restaurants were not well received. Although these necessary demand, there is not yet incentive system operation to most of business. Especially, it is not even studied on Family Restaurants. This study should have been studied on more customers and spotted employees to be objective. It is strongly recommended to do this study without limitation and further studies is considered on this subjects.

• The Korean Journal of Franchise Management
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• v.6 no.1
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• pp.91-111
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• 2015

This paper aims to examine the effect that cultural marketing influences on visit motivation and customer responses. We found that cultural marketing promotion activities by Benares, Indian restaurant had a positive effect on motivation to visit the store. Also research showed that the cultural direction and positioning marketing activities of Benares' cultural marketing had a statistically significant positive effect on all items of customer responses, that is service, atmosphere, brand but cultural promotion and cultural support marketing activities had a positive effect only on brand, except service, atmosphere. In addition, research showed that while all items of customer responses had a positive effect on revisit intention. In other words, it was proven that cultural marketing promotion activities by the Third World restaurant influence on visit motivation and customer responses and it provides practical implications to business marketers that foodservice companies' marketing associated with cultural marketing activities can be efficient marketing strategies that influence on revisit intention.