• 한국식생활문화학회지
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• 제28권6호
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• pp.631-639
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• 2013

The purpose of this study was to analyze the post-purchase behavior of customers who experienced cognitive dissonance after exposure to a franchise foodservice advertisement. The study adopted cognitive dissonance theory to explain the dissonance resulting from the combination of advertisements and actual product that consumers received. In detail, the research hypothesized that cognitive dissonance will affect consumers' post-purchase behavior as well as their efforts to reduce dissonance. Exactly 274 questionnaires were used in the analysis. The results showed that more than 80% of respondents were influenced by advertisements when purchasing menus, and 50% were unsatisfied when the provided menu "was not the same as the advertisement shown". It was found that advertisement type did not significantly affect either group that experienced dissonance. In terms of satisfaction, however, the former group showed greater dissatisfaction when dissonance occurred (p<.001). Finally, there was a significant difference between the two groups regarding post-purchase behavior (p<.05). Customers with dissonance were likely to 'express dissatisfaction directly to the store', 'leave negative reviews', and 'participate in negative word-of-mouth'. Thus, the results revealed that cognitive dissonance could significantly influence customer satisfaction and consequently lead to negative post-purchasing behaviors.

• 한국인터넷방송통신학회논문지
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• 제15권1호
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• pp.69-76
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• 2015

블루투스 4.0은 블루투스 저전력 에너지 근거리 통신 기술로서 블루투스 3.0에 비해 소비전력이 낮아지고 전파도달 거리도 70m 까지 길어짐에 따라 활용범위가 커지고 있어 전력소모가 적어 모든 기기가 항상 연결되는 사물인터넷 구현에 적합하다. 따라서 본 논문에서는 비콘 기술 현황을 조사하고 비콘 기술을 이용한 음식점 광고/주문 시스템 설계원리를 기술한다. 또한 블루투스 4.0 기술에 기반한 발신장치인 비콘의 설계와 블루투스 4.0 수신 장치의 설계를 보여주고 이와 연동하는 스마트폰 앱 설계 방법을 제시함으로써 본 설계 방법이 음식점 광고/주문 상용시스템에 제작에 유용하게 활용될 수 있음을 보여준다.

• 한국조리학회지
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• 제10권4호
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• pp.201-214
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• 2004

The brand image had an effect on customer loyalty degree "Traditional characteristic", "Reliability", "Future events sliced raw fish directivity". With it appears, causing the effect which is powerful in customer loyalty degree "Traditional characteristic or reputation of restaurant", "Reliability of advertisement". The brand image had an effect on customer satisfaction "Reliability", "Customer directivity", "Traditional characteristic". With appears and with it is referred from above together "Traditional characteristic of restaurant" or "Reliability of advertisement public information", "Policy of the restaurant management customer first of all poem".

• 한국식품조리과학회지
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• 제25권6호
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• pp.663-670
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• 2009

The domestic foodservice and restaurant industries have been rapidly growing. Therefore, it is necessary for restaurants to analyze the demands and desires of their customers according to internal attributions, and to understand how these may change in the future. To explore the internal attributions of individuals, such as personality, this study examined differences between the promotion and prevention focuses of 'Self-Regulatory Focus Theory'. Based on this theory, hypotheses were prepared and two experiments- & -were performed to assess the hypotheses. showed that consumers who had a promotion focus were interested in the following factors: events, advertisement images and taste; whereas those with a prevention focus concentrated more on factors related to comfortoriented qualities, such as reputation and price satisfaction. In , after performing situational regulatory focus manipulation with the subjects, there were different results between promotion and prevention: in the promotion focus, when a prevention focus was induced, subjects concentrated more on price satisfaction, reputation, highly nutritious menu, and sanitary conditions; whereas in the prevention focus, when a promotion focus was induced, they concentrated on advertisement images, events, and restaurant atmosphere.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 한국조리학회지
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• 제12권2호
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• pp.106-120
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• 2006

This study aimed to analyze the effects of handbills from the food-service industry on the marketing performance. In this study, an independent variable was one of the evaluation factors of handbills while performance variables were general satisfaction of handbills and repurchase intention. For the analysis methods, frequency analysis, descriptive statistics, factor analysis and multiple regression analysis were performed with SPSS 12.0. As a result of analyses, it was revealed that general satisfaction of handbills by advertisement evaluation factors was partly significant. Second, it was found that a product purchase intention by advertisement evaluation factors was not mostly influential. Even though the findings of this study, it is expected that this study, which attempted an exploratory study on handbills of the food-service industry, will be used for future advertisement analyses of the food-service industry and as basic information on the advertisement effect.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• 한국프랜차이즈경영연구
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• 제13권3호
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• pp.1-15
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• 2022

Purpose: In the restaurant sector, it has been known that consumers' positive perception of brands influences their positive WOM intention, and information sources play an important role in increasing credibility by enhancing consumer awareness and developing differentiated brands. This study examines the effects of information sources (e.g., advertisement, WOM, SNS) on trust (cognitive and affective) and, WOM and eWOM intention in the restaurant context. In the model, cognitive and affective trust play mediating roles in the relationships between information sources (e.g., advertisement, WOM, SNS) WOM and eWOM intention. Research design, data, and methodology: Research models and hypotheses were developed according to the research direction. The survey questionnaire items were developed and used appropriately according to the contents of this paper based on prior studies. All constructs were measured with multiple items developed and validated in prior studies. A total of 502 responses were collected from an online survey. The research model was evaluated using SmartPLS 4.0. Frequency analysis was performed to understand the demographic characteristics of the survey respondents. The reliability, convergent validity, and discriminant validity were assessed using measurement model analysis. The proposed model was verified using the structural equation model. Results: Advertisement, WOM, and SNS information sources all had a positive effect on affective trust, whereas only WOM had a significant effect on cognitive trust. In addition, affective trust had a positive effect on cognitive trust and eWOM intention but did not affect WOM intention. Finally, cognitive trust was found to have a positive effect on both WOM intention and eWOM intention. Conclusions: This study redefines the concept of where restaurant service companies should focus when providing consumers with information about their products and services. As a result, the conceptual framework of positive word of mouth intention to increase new customer visits to the restaurant brand has been expanded. In addition, this study not only presents an information source management strategy for restaurant brands, but also presents practical implications for resource allocation guidelines for customer management in the restaurant sector.

• 유통과학연구
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• 제13권5호
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• pp.61-70
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• 2015

Purpose - This study investigates whether the effectiveness of self trait-advertisement versus communion-focused advertisement on product evaluations depends on a type of pride felt as ambient emotion. It also explores whether the mediating roles of cognitive and affective response to the effect of the advertisement type on product evaluation are moderated by types of pride such as hubristic pride or authentic pride. Research Design, Data, and Methodology - This research uses a restaurant service as the experimental object and employs a 2 (pride type: hubristic pride vs. authentic pride) × 2 (advertisement type: self trait-focused advertisement versus communion-focused advertisement) between-subjects design, with cognitive response and affective response as within-subject. Each experimental group consisted of 40 undergraduate students assigned to participate in the experiment. One questionnaire from the authentic pride and self-trait focused advertisement group and two questionnaires from the hubristic pride and communion-focused advertisement group were removed due to answer errors, resulting in a participant number of 157. The author conducts a 2 (pride type: hubristic pride vs. authentic pride) × 2 (advertisement type: self trait-focused advertisement versus communion-focused advertisement) ANOVA on advertised product evaluations, and to better understand the interaction effects, also conducts separate analysis of the hubristic and the authentic pride groups. Additionally, the study conducts mediated moderation analysis to check the mediation role difference of the cognitive response and the affective response to each advertisement on the interaction effects on product evaluations between the hubristic and the authentic pride groups. Results - The findings indicate that participants in the hubristic pride group more positively evaluate the product in self-trait focused advertisement, whereas participants in the authentic pride group more positively evaluate the product in communion-focused advertisements. In addition, the mediating role of cognitive response on the positive interaction effect of advertisement type and pride type on product evaluation is partially moderated by the pride type. However, the mediating role of affective response on the positive interaction effect of advertisement type and pride type on the product evaluation is not moderated by the pride type. Conclusions - The results of this study contribute to advertisement theory development by exploring interaction effects of ambient pride type and advertisement type on product evaluation, as well as to the theory of consumer behavior by exploring how pride type moderates the mediating roles of cognitive response on the positive interaction effect of advertisement type and pride type on product evaluation. From the perspective of the current research, advertisers should research what kinds of events consumers have experienced to increase the effectiveness of their advertisements, and use self-trait advertisements when consumers are grouped under ambient hubristic pride, and use communion-focused advertisements when consumers are grouped under ambient authentic pride. However, future research is necessary to discover the reasons why the mediating role of affective response to advertisements in the interaction effects of pride type and advertisement type on product evaluation is not moderated by pride type.

• 한국식생활문화학회지
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• 제35권6호
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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'.