• 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.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.475-483
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• 2014

Purpose: The purpose of this study was to measure accessibility and to examine distribution of restaurants in the local community. Methods: The target area of this study was two urban areas and a rural area in a city. We collected location information on all restaurants in target areas and classified all restaurants according to Korean food restaurants and Non-Korean food restaurants. We measured restaurant density per 100 m from the residences of the study population and calculated the distance of the nearest restaurant from the residences of the subjects using the Geographic Information System (GIS) analysis method. We compared the accessibility and distribution of restaurants in urban areas with that of the rural area, and compared the accessibility and distribution of Korean restaurants with that of Non-Korean restaurants. Results: Restaurants in urban areas were more dense than those in the rural area, and, in urban areas, restaurants were intensively distributed around the subjects' residence. Also, there were more Non-Korean food restaurants than Korean food restaurants in urban areas, and it was opposite in the rural area. Conclusion: It is important that we understood the current state of the restaurant environment in the local community using GIS analysis for the first time in the field of food environment. Further research is necessary on the association of restaurant environments and the dietary life of the population.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.440-447
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• 2002

The usage status of convenience food, convenience food restaurants and satisfaction level was surveyed from local college students in Kangreung to provide fundamental data for developing more appropriate convenience food. The subjects (80.4%) answered that they are quite aware of convenience food or to some degree. They normally consumed convenience food in the convenience food restaurants (48.85%). In many cases they took it as a snack (69.6%), and the most frequently consumed item was ramyun (45.8%). The main reason for consuming convenience food was to save time (44.8%). Regarding the price and sanitation level of convenience food, only 17.2% and 22% were satisfied, respectively. The results of analyzing the usage status and the satisfaction level with convenience food by gender and housing status showed that the highest rate of people (46.0%) answered that, "because it is convenient" was the main reason for using convenience food restaurants. Female students (P$\leq$0.014) and the students staying away from home used convenience food restaurants more often than male students and the students staying in their own homes. Especially the students who have to cook for themselves fell into the high rate of convenience food restaurant users (P$\leq$0.001). The convenience food restaurant with the highest usage rate was hamburger restaurant (38.8%).

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.119-132
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• 2022

The purpose of this study is to examine the changes in the Masan region's restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in 'Masansanggongmyeonggam'. During the same period, 313 restaurants appeared in the 'Gyeongnamsinmun' restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as 'Bulgogi' became popular, and local foods such as 'Masan Aguijjim', 'Kkosirak', 'Hoebaekban', and 'Jinjubibimbap' were commercialized. Due to the government's 'Punshik Changny-ö' policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at 'Yeongyangcenter' became popular, and the emergence of 'Food Department Store'. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.

• KDI Journal of Economic Policy
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• v.44 no.4
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• pp.25-42
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• 2022

I analyze how the food delivery market's indirect network effect and spillover effect influence the spread of food delivery platforms in different counties. This study finds that there is a positive local indirect network effect and a positive spillover effect in the adoption of the platform by examining the food delivery platform market in South Korea as of 2020. As food delivery platforms secure consumers who use them, more restaurants on the other side of a two-sided market adopt such platforms (indirect network effect). The spillover effect would allow other restaurants in a region to become more likely to adopt food delivery platforms if there are a greater number of restaurants in the region that use such platforms. This study contributes to the comprehension of technology diffusion and the marketing strategies of platform providers by providing empirical evidence of both effects.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.45-52
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• 2021

This study conducted t-test and ANOVA analysis, influence of importance-satisfaction, regression analysis to local food and restaurants to the purchase intention in Busan. The subjects of this study were tourists who visited local restaurants in Busan, and the final 392 copies were used for empirical analysis. As a result of the study, first, there will be a significant difference in the recognition of local foods in Busan according to the visitor's region. In all samples, the recognition was high in the order of pork stock, wheat noodle, sauteed·fired soft eel, grilled·ell sashmi. On the other hand, sansung bulgogi, Dongrae pajeon, and sansung makkŏlli were the lowest. Second, in the difference between importance and satisfaction of local restaurants in Busan, 'there is a different taste compared to other regions' showed high satisfaction and importance. Third, In the relationship between the awareness of local restaurants in Busan and the purchase intention, it was found to be effective in service, facilities, prices and locality and cleanliness were rejected.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.47-64
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• 2011

This research try to find the strategic implication through the importance-performance analysis for the customers who visited local Jeonju-Bibimbap restaurants. It also investigates the effect of the selection attribute of the restaurants on customer satisfaction and behavior intention as well as how customer satisfaction affects behavior intention. The survey was conducted targeting those who visited the local restaurants in Jeonju and had Jeonju-Bibimbap, and 251 copies of the questionnaire were used for the final analysis. As a result, the properties 'Environmental cleanliness' and 'Convenience of reservations' in IPA are probed as 'improvement needed as soon as possible'; the 'food(p<0.01)' and 'service(p<0.05)' factors significantly affect customer satisfaction; the 'physical environment(p<0.01)' and 'service(p<0.05)' factors have significant effect on behavior intention; lastly, it has also been found true that customer satisfaction significantly influences behavior intention(p<0.001).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.418-428
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• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

• Journal of Korea Society of Digital Industry and Information Management
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• v.9 no.4
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• pp.143-153
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• 2013

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years, however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study, definitions of the "authentic food" in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for "Hwanggeum Bori Aechan", which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.