• 한국조리학회지
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• 제6권3호
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• pp.425-442
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• 2000

The main purpose of this study is to propose that Beverage sales should be step-up in Family Restaurant. To achieve the purpose of this study theoretical and empirical approaches were used. In review of theoretical background, basic concepts and characteristics of beverage were studied. For empirical study, three Family Restaurant in Korea was selected and analyzed the beverage sales which classified to Liquor, Beer Wine and Non-alcoholic beverage. Based on it, I suggest a plan of beverage sales step-up of Family Restaurant as follow. First, keep the appropriate valance of the whole item: non-alcohol and alcohol item. Second, develop the menu should be effect beverage sales. Third, through the promotion and event the restaurant should derive the customer to purchasing behavior. Fourth. server can accommodate and offer the information of food and beverage menu that can evoke the customer's attention.

• 유통과학연구
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• 제9권2호
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• pp.123-129
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• 2011

The restaurant franchise industry is one that could benefit significantly from the use of intranet technology, from its potential for improving communications between franchisors and franchisees, to providing easier inventory and ordering processes. However, there is a level of trepidation among potential users about whether the technology would improve their work performance. This study sought to examine the relationships between perceived uncertainty and perceived usefulness of intranet technology in the restaurant franchise industry. Through a review of available literature, 10 sub-dimensions of perceived uncertainty (Duncan, 1972) and six sub-dimensions of perceived usefulness (Davis, 1989) were derived. Canonical correlation analysis was used to examine the relationships between these concepts using data collected from 163 franchising restaurant managers in South Korea. Findings from the data analysis demonstrates two negative factors and one positive factor in perceived uncertainty that influence perceived usefulness, thus offering some implications of what to consider when implementing an intranet system in a restaurant franchise.

• 한국조리학회지
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• 제14권3호
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• 한국산학기술학회논문지
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• 제17권7호
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• pp.481-491
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• 2016

본 연구는 고객들에게 매력적인 관심을 끌 수 있는 고객 재방문의 요소를 알아보고 성공할 수 있는 음식점 콘셉트와 스토리텔링에 의한 고객의 재방문에 관한 연구에 대해 알아보고자 한다. 음식점 콘셉트나 광고, 음식점 인테리어도 이제는 음식점의 메뉴/서비스의 특징이나 다른 음식점과의 비교우위를 강조하던 전략에서 벗어나 이야기를 들려주는 방식으로 표현 콘셉트를 변화해야 할 것이다. 논문의 연구결과를 살펴보면, 멤버십 카드나 레스토랑을 이용하는 편리성과 같은 금전적 또는 비금전적 '전환비용'이 일시적 고객만족의 실패로 인한 레스토랑 고객들의 부정적 감정이나 낮은 만족수준을 보완해주고 레스토랑을 재방문하도록 만드는 효과가 있다고 한다. 따라서 이러한 전환비용이 고객유지에 미치는 영향을 충분히 고려한다면 효과적인 수단으로 사용할 수 있을 것이다. 레스토랑과 같은 고급 음식점에서는 음식의 맛, 고객 서비스, 음식점 분위기 등의 수준향상을 통해 방문고객의 긍정적 소비감정을 느끼게 되면 고객만족과 재방문 의도를 강화시키는 것이며, 점포 콘셉트, 물리적 환경과 같은 경험적 요소, 조명을 이용한 시각적 식감의 수준향상을 꾀하는 것도 중요하다. 또한, 긍정적 소비감정을 유발하려면 점포 콘셉트, 물리적 환경, 경험적 요소를 활용한다. 즉, 멤버십 카드, 마일리지 포인트, 고객과의 친분 등 다양한 금전적, 비금전적 마케팅 수단을 평상시 제공한다면 고객의 재방문에 긍정적인 영향을 미칠 것이다.

• 한국조리학회지
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• 제18권1호
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• pp.228-245
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• 2012

본 연구는 외식창업교육프로그램의 효과를 학습전이체제목록(LTSI)에 창업교육자의 선유경향인 심리적 특성을 포함하여 외식창업교육프로그램의 학습전이효과를 규명하고자 구조방정식 모형 분석을 통해 5가지 가설을 검증하였다. 모형 적합도는 ${\chi}^2$=282.585, df=233, p=.015, GFI=.95, AGFI=.92, NFI=.96, RMR=.050, RMSEA=.023 등으로 조사되었다. 분석결과, 심리적특성의 성취욕구요인과 모호성수용요인 모두가 창업교육에 대한 태도에 정(+)의 영향관계가 존재하였으며, 주변환경요인도 창업교육에 대한 태도에 정(+)의 영향을 미치는 것으로 나타났다. 창업교육에 대한 태도도 창업교육 만족에 정(+)의 영향을 미치고, 교육만족은 학습전이에 정(+)의 영향을 미치는 것으로 드러나 5가지 연구가설이 모두 채택되었다. 분석결과를 토대로 현재 실시되고 있는 창업교육프로그램의 학습전이효과에 대한 이론적 시사점과 실무적 시사점을 제시하였다.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제12권4호
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• pp.277-284
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• 2012

Named entity recognition (NER) technique can play a crucial role in extracting information from the web. While NER systems with relatively high performances have been developed based on careful manipulation of terms with a statistical model, term mismatches often degrade the performance of such systems because the strings of all the candidate entities are not known a priori. Despite the importance of lexical-level term mismatches for NER systems, however, most NER approaches developed to date utilize only the term string itself and simple term-level features, and do not exploit the semantic features of terms which can handle the variations of terms effectively. As a solution to this problem, here we propose to match the semantic concepts of term units in restaurant named entities (NEs), where these units are automatically generated from multiple resolutions of a semantic tree. As a test experiment, we applied our restaurant NER scheme to 49,153 nouns in Korean restaurant web pages. Our scheme achieved an average accuracy of 87.89% when applied to test data, which was considerably better than the 78.70% accuracy obtained using the baseline system.

• 한국식생활문화학회지
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• 제21권5호
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• 한국조리학회지
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• 제14권4호
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• pp.244-256
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• 2008

This study is intended to be used as basic data to understand the role of a food coordinator who creates an environment for eating and to develop menus by studying the expectations of female customers about the food coordinator's role. The reported concepts of the role of a food coordinator were divided into six factors-food(Eigen value 3,181), seat, cutlery, atmosphere, convenience, and sanitation. According to an analysis of the expected factors concerning the role of a food coordinator in terms of the amount paid, when women visited any restaurant once, the factors of "food" and "atmosphere" showed a significant difference(p<0.05) while the other factors did not. According to an analysis of the recognition of a food coordinator in terms of the number of visits, the questions concerning recognition of the job of "food coordination," the necessity of the role and the expectations of the role showed a significant difference (p<0.05). The question on willingness to pay, in relation to the role of a food coordinator, showed a negative response about the direct payment of guests regardless of the number of restaurant visits.

• 동아시아식생활학회지
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• 제19권3호
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• pp.311-315
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• 2009

The purpose of this research was to discern how consumers experience the images of sensibility vocabularies for atmosphere of family restaurants and to suggest the applications for restaurant managers and marketers by presenting words that appeal to consumers' needs and emotions. More reliable results were obtained by researching the sensibility vocabularies using free association and stimulus methods. Extracting 8 sensibility words among 28 vocabularies, we constructed the relation of evaluation concepts by using a structural equation model. Overall, the structural equation model, which is a method to select reliable sensibility vocabularies can increase the sensitivity of the model.

• The Journal of Asian Finance, Economics and Business
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• 제8권3호
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• pp.967-976
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• 2021

This study aimed to investigate the mechanism by which service companies transfer their services overseas and create new value while interacting with local characteristics. A narrative analysis method was used in a case study of Ajisen Ramen, a Japanese service company that created a Japanese-style ramen restaurant, which experienced rapid growth in China. This study analyzed the restaurant as global service innovation and constructed a causal mechanism to explain the resulting rapid growth. In the pre-entry stage, the tangible value source core service facilitated its successful overseas transfer. In the post-entry stage, value source core service standardization and value sharing were interrelated and locally accepted factors. Knowledge of the local characteristics influenced the local storefront format that allowed contact with local customers. This local front format made it possible to offer local customers new value. The global service innovation mechanism developed through this study reflects a causal diagram that correlated the theoretical concepts of these events.