• Culinary science and hospitality research
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• v.22 no.5
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• pp.295-312
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• 2016

Thus purpose of this study is to examine the structural relationship among the LOHAS image of hotel restaurants, customer well-being menu preference, emotional responses, customer satisfaction, and customer loyalty. To test the hypotheses, a survey was conducted of luxury hotel customers in Busan and Seoul. Of the 400 questionnaires distributed 341 was used final analysis. For the hypotheses testing, frequency analysis, reliability and validity analyses SPSS was used while AMOS was employed to examine the relationship among the measured concepts. The results of testing are shown as follows: LOHAS image of hotel restaurants does have a positive effect on well-being propensity, as well as on customer emotional responses. The cooking function factor of well-being propensity results in a negative emotional responses, while the attractiveness factor of well-being propensity brings about a positive emotional responses. Emotional responses positively affect customer satisfaction, which then positively influences customer loyalty. The arising concept of LOHAS in the service industry can help to develop new menu items for LOHAS or well-being oriented customers. In particular, well-being menu propensity and emotional responses may become more important considerations in marketing strategy formation. This thesis provides a theoretical background of LOHAS image, well-being menu propensity, and emotional responses.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.173-195
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• 2002

In Korea, most family restaurants run on interior, menu and service of nearly the same approach. This fact indicates that product itself is no longer a primary source they can rely on to compete successfully. To survive the keener competition, family restaurants need to come up with new management strategy. The kind of strategy that is fundamentally differentiated from the existing ones are required, by thoroughly analyzing what customers want. The purpose of this study was to examine the actual status of family restaurants, how much they were considered significant by their customers, and how much satisfaction the customers felt. There are some limitations in this study, which should be taken into account by future researches for more successful results: First, income was one of the demographic variables investigated in this study. Second, it's easy to find out the disposition of those in their 20s, but there were a lot of difficulties in identifying the family restaurant significance and satisfaction of people in their 30s and over. Third, this researcher was too subjective in sorting out tile significance and satisfaction attributes, which made it hard to test the validity of the selected attributes.

• Culinary science and hospitality research
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• v.4
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• pp.57-72
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• 1998

Now a days, people are interested in tourism and leisure activity more and because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials. This rapid growth of fastfood industry has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to established. constant studies should be done to resolve these problems.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.423-435
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• 2004

The purposes of this study were to compare, through a factor analysis, the perceived level of importance of 4 categories of features relating to food service management between salespeople and clients, to establish an effective marketing strategy for successful contracting. To obtain data on the perceived level of importance level of the factors affecting foodservice management contracts, questionnaires were developed using the Delphi technique, which were modified by apilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting foodservice management contracts, with the importance level of these factors measured on a 5 point-Likert type scale. Between March 12 and April 13 2003, the self-administrative questionnaires were mailed to the 60 salespeople and 280 clients. A total of 50 clients (25%) and 48 salespeople(77%) responded to the questionnaires. As a result, forprivate contracts and in competitive biding, the differences of the perceived importance level between the salespeople and clients of the 3 categories (the appropriateness of foodservice operation plan, sales ability, the conditions and costs of the contract) were significant. For the 5 items relating to private contracts, Field trip, Menu Management Plan, Sanitation and Safety Management, Cost per meal and Food Cost per meal, both the salespeople and clients perceived high levels of importance for all these items. For competitive biding, both the salespeople and clients perceived high levels of importance for the 6 item the Foodservice operation supportive system, Field trip, Menu Management Plan, Renewal plans for interior and environment, Cost per meal and Food Cost per meal.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.388-395
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• 2006

The purpose of this study was to analyze the current operating management practices and tourist royalty of restaurants at the tourism provinces in Donghae city. Forty restaurants were surveyed for sales status, customer management, menu management, advertising, marketing strategy and seventy seven tourists replied to the attitudinal and behavioral aspects of customer royalty for regular visiting restaurant. Statistical data analyses were completed using the SPSS/WIN pact(age program for descriptive analysis, paired difference test, t-test, ANOVA, and pearson correlation. The results of quantitative analysis indicated that the average sales per day on a high-demand season were 1,571 thousand won and one on a slack season were 614 thousand won. The average check on a high-demand season(109 persons) and a slack season(38 persons) were significant difference(t=6.834, p<.001). A total of 93.5% of the restaurateurs answered that menu pricing was decided by the owner and 21.7% of the subjects used the only restaurant homepage in the advertising method. A total of 40.6% of the restaurants utilized the only kind service for regular customers and 35.1% of the subjects had no method for them. The results suggest that systematic management policies and marketing strafes for regular customer is very necessary. Also, the correlation between tourists' attitudinal and behavioral aspects of customer royalty for regular visiting restaurant was found out. High correlation was existed between the overall tourists' satisfaction on regular visiting restaurant, the intention to revisit(BCL 1, p<.001), the intention to recommend(BCL 2, p<.001), and indicators of customer royalty. Finally, restaurateurs at the tourism provinces should focus on marketing strategy to keep and improve current customer to rise the tourist royalty.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.256-267
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• 2013

This study is a case study that drew efficient HMR sales promotions and verified their applications to business. An analysis of customer needs for HMR products in discount stores showed that diverse menu was ranked 1st with 29.1%, followed by packaging with 23.6%, price with 22%, menu information with 14.2%, and quality of food with 11.0%.. Main results of this study are indicated below. First, there were significant differences in sales before (3,932,313 won, a daily average 187,253 won) and after (4,840,063 won, a daily average 230,479 won) packaging improvement. Second, there were significant differences in sales of salad products before (4,627,508 won, a daily average 220,356 won) and after (5,238,365 won, a daily average 249,446 won) information improvement. The implications of this study are shown as follows. From a theoretical perspective, this study identified the sales promotion methods of HMR products through direct observation, interviews, and a survey to the customers who visited the stores. From a practical standpoint, this study measured the effects of theoretically confirmed sales promotion methods such as packaging, menu information, and diverse menu by analyzing the change in sales resulting from application of these methods at HMR business in discount stores.

• Journal of Labour Economics
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• v.44 no.1
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• pp.1-30
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• 2021

The objective of our study is investigating the effects of the minimum wage on a producer price index (PPI) and selected restaurant menu prices. As an identification strategy, we exploit inter-industrial and inter-regional variations in the share of workers who are affected by the minimum wage. Estimation results show a significant relationship between the share of workers affected by the minimum wage and prices. Specifically, a PPI and selected restaurant menu prices tend to rise by 0.77~1.68% and 0.16~1.86%, respectively as the share of workers affected by the minimum wage increase by 1%p. These estimates imply that during the period of our analysis 0.82~3.01% and 4.45~47.04% of overall changes in a PPI and selected restaurant food prices are associated with the adjustment in the minimum wage.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.5
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• pp.1103-1108
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• 2012

In the past several years there has been increasing the studies using P2P technology. In these P2P systems, the server to support the contents-information have less overloads than the composed system as the server to have resources generally. In this paper, we propose the system to support a menu based on the social network P2P system. The object of this study was to widen the use of this menu system to determine the price based on visual information. This system is based on previous research, showing excellent success rate. Therefore, this system is suitable for micro, small and medium industries in the use of P2P servers. This system is more usable than previous study.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.173-183
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• 2017

The purpose of this study is to investigate the causal relationship between new brand awareness and new brand awareness according to type of restaurant menu purchase information. This study will provide basic research data on viral marketing strategy through online marketing of restaurant companies. The purpose of this study is to investigate the effect of information obtained through blog information and SNS advertisement on word effect (information acceptance and information transfer) and to investigate the effect of word of mouth effect on consumers' purchase intention. A total of 206 samples were used for this analysis and regression analysis was performed using SPSS 18.0. The results of the study are as follows. First, experience type, timely relevance and consensus among the characteristics of blog information affect information acceptance. Experience, and accuracy are affecting information delivery. Second, information discomfort among the characteristics of SNS advertising information influences the acceptance of information. Information, entertainment and trust are affecting information dissemination. Third, information acceptance and information diffusion affect purchase intention.