• Culinary science and hospitality research
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• v.14 no.1
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• pp.1-10
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• 2008

The purpose of this study was to measure the estimated coefficient and marginal willingness to pay of attribute level: origin logo, origin description, traditional food, fusion food, service guarantee, and price, which influence tourist preference for restaurants. Also, the study identified the attribute which confers the highest importance to tourists. Conjoint experiment and the ordinal probit model were used for this study. A total of 210 surveys were conducted by tourists. The findings from this study were as follows. First, the effects of all attributes on tourist preference for restaurants were statistically significant. Second, tourists regarded an origin logo as the very important attribute, and were more willing to pay for the case where the menu contained origin logo. These findings suggested new marketing opportunities for restaurant managers. Although this study provides some evidence on the value of the local product brand to tourists, a similar measure has not been developed for local residents. This is an area in need of future research.

• 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.

• 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.

• Journal of Distribution Science
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• v.19 no.12
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• pp.57-69
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• 2021

Purpose: This study aims to measure whether the business performance of Padang restaurants in North Jakarta is primarily affected by service distribution strategy and other factors, specifically the local-based organizational culture and entrepreneurial orientation. Research design, data and methodology: This quantitative research has used Structural Model-Partial Least Square (PLS-SEM) with SMART PLS 3.0 as the analytical tool. The study's sample focus is the owner or person in charge of the Padang restaurant business in North Jakarta. Data has been collected using a questionnaire instrument with a Likert scale scale ('1-strongly disagree' to '5-strongly agree'). A total of 86 samples with a random technique were obtained from three areas in North Jakarta: Kelapa Gading, Pademangan, and Penjaringan. Results: Interestingly, this research finds that service distribution strategy does not affect business performance, either directly or indirectly. Business performance in this study is affected by entrepreneurial orientation. In additional results, the local organizational culture significantly affects the entrepreneurial orientation, but does not affect the business performance in terms of management process. Conclusions: This study provides practical implications for restaurant businesses regarding the use of local cultural concepts to consider strategies for survival in today's challenging times while continuing operations during limitations.

• Korean Institute of Interior Design Journal
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• v.23 no.6
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• pp.125-132
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• 2014

The purpose of this study was to investigate that to see how their traditional characteristics were reflected and expressed in Hanoi vietnamese contemporary public restaurants. For this, We visited Hanoi twice to have onsite research in August 2012 and 2013. According to the results of surveying Vietnamese public restaurants, all of the 12 cases had humane characteristics reflecting Vietnam traditional culture, showing Vietnamese unique traditional characteristics including intangible elements such as natural environment, life culture elements such as food culture, and formative aesthetic elements using indigenous ornaments. Different from luxury restaurants that had trade names on the theme of historical stories related to people or places and expressed various concepts formatively using photographs of Vietnamese politics and history and ornamental elements such as tableware, however, the public restaurants were simple in theme or concept. It is probably because most of the surveyed cases were situated in the old quarter to the north of the Hoan Kiem Lake and in the area to the west of the lake and their target customers were local people, so they reflected the Vietnamese traditional residence style and common people's life rather than designing the restaurants intentionally with specific concepts. As to the spatial expression characteristics of the surveyed cases, casual restaurants in Hanoi expressed only basic structure using basic construction materials and techniques with outdoor spaces in the form of Vietnam traditional tube house, and therefore, the overall atmosphere was contemporary. In indoor spaces as well, the general level was low, using uncharacteristic common design and color and cheap finishing materials and furniture. 83% of all cases showed the pattern of VM-VM-VT, being mainly contemporary by partially adopting Vietnamese unique ornamental elements for their outdoor and indoor spaces and using traditional elements supplementarily.

• 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 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 the Korean Society of Clothing and Textiles
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• v.42 no.4
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• pp.689-707
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• 2018

This study reviewed the differences among Onggis made in Jeju and other areas, developed creative textile designs and cultural products, and conducted the consumer evaluation of developed products. First, the 1,063 photos of Onggis made before the first part of the 20th century were collected and the unique differences of Jeju Onggis were confirmed through the observation of collected photos. Second, based on the uniqueness of Jeju Onggis, the eight pieces of Jeju Onggis were selected from the photos and used as pattern design motifs. Nine basic patterns were drawn and ten textile designs were created using the basic patterns. Third, the 16 pieces of textile products were made with cotton fabrics on which the textile designs were printed. Four mugs and four tumblers with printed patterns were also made. Finally, 64 students evaluated the developed products using a 7-point scale. As a result, folksy atmosphere, uniqueness, usage as a Jeju souvenir and at local restaurants, and the role of fostering concern for Jeju Onggi were highly evaluated but aesthetics was rated relatively low. Most of the developed products were highly preferred and recommended as Jeju souvenirs or for local restaurants.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.72-78
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• 2010

This study aimed to obtain basic data toward fostering understanding and interest in local foods, to the overall end of enhancing development and popularization of such foods. It also gives direction toward promotion of local food by researching attitudes toward local foods and viewpoints on requirements for improvement of such, among university students living in the Daegu-Kyungbuk area. The results of analyzing perceptional scores for native local foods in Kyungbuk by characteristics t showed statistically significant differences according to sex and duration of residence in Kyungbuk. Obstacles to the promotion of local foods include lack of marketing, lack of specialized restaurants, lack of knowledge, lack of menus, lack of generalization, and high price. The results of analyzing viewpoints on requirements for improved perception of local foods, there were statistically significant differences in active advertisement and marketing, diversity of local foods, and duration of dwelling.

• Information Systems Review
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• v.23 no.3
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• pp.77-96
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• 2021

This research investigates the pivotal role of AI-enabled technologies in vitalizing the local economy. Collaborating with a leading search engine company, we examine the direct and indirect of an AI-based location search service on the success of sampled 7,035 local restaurants in Gangnam area in Seoul. We find that increased use of AI-enabled search and recommendation services significantly improved the selections of previously less-discovered or less-popular restaurants by users, and it also enhanced the stores' overall conversion rates. The main research findings have contributions to extant literature in theorizing the value of AI applications in local economy and have managerial implications for search businesses and local stores by recommending strategic use of AI applications in their businesses that are effective in highly competitive markets.