• 한국식생활문화학회지
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• 제35권5호
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• pp.417-425
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• 2020

There is a growing global interest in food choices that could affect health. Consumer food choices are dictated by numerous factors such as attitudes, beliefs, desires and preferences stemming from psychological and physiological attributes. The present study aimed to understand consumers' internal perceptions about cream soup, cream sauce, and tomato sauce using ZMET (Zaltman's Metaphor Elicitation Technique). The 9 step ZMET interview process was conducted for a sample of 36 consumers (12 consumers for each sauce). A content analysis of the survey results was carried out. From this, 56 concepts of cream soup were derived, and 15 constructs that met with the agreement of more than one-third of the total sample consumers were extracted. These 15 constructs included 'Soft', 'Recollection', 'Familiar', 'Warm', 'Comfortable', etc. Similarly, for cream sauce, 67 concepts and 20 constructs 'Silky', 'Warm', 'Restaurant', 'Family', 'Memory', etc. were deduced. A total of 66 concepts and 20 constructs for tomato sauce 'Sourness', 'Sauce Bottle', 'Pleasant', 'Ingredient', 'Cooking', etc. were derived. The analysis of consumers' consensus maps through this study provides a deep and useful understanding of consumers and their latent needs. Also, the results of this study indicate that exploring consumers' internal perceptions is critical to understanding their healthy food choices. This can be used as basic data for formulating marketing strategies.

• 유통과학연구
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• 제19권12호
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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.

• 한국식생활문화학회지
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• 제22권5호
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• 한국콘텐츠학회논문지
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• 제7권10호
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• pp.293-301
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• 2007

최근 호텔기업에서 식음료부문이 객실보다 더 많은 수익을 창출하는 부서로 인식하면서 수익성 관리와 더불어 다각적이고 과학적인 경영정책이 요구된다. 특히 기술의 발전과 정보의 공유화 등으로 인하여 호텔 서비스의 동질화 현상이 심화됨에 따라서 차별화 기회가 감소되고 있다. 이에 경쟁력 강화를 위하여 신규고객 창출 및 기존고객 유지는 매우 중요하다고 할수 있다. 이러한 고객관리와 매출증진을 위하여 식음료부서는 프로모션행사를 실시하는데, 본 연구는 이러한 프로모션 메뉴의 일종인 일식레스토랑의 계절성메뉴를 통하여 계절성메뉴 및 일식당메뉴에 대한 이론적 고찰을 통하여 개념 재정리, 계절성메뉴가 고객만족에 미치는 영향에 대한 실증분석을 통하여 영업활성화 방안모색 및 효율적인 계절성메뉴 관리방안을 제시하는데 연구의 목적을 두었다.

• 한국IT서비스학회지
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• 제21권1호
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• pp.21-40
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• 2022

Advances in information and communication technology have introduced self-service technologies (SSTs) to service companies, changing the way they serve. In addition, as SSTs are expanding for low cost and high efficiency, opportunities for technology to interact with consumers have increased. Restaurant managers have the advantage of the SSTs win-win strategy, which allows consumers to freely receive the products or services they want, but some consumers have low satisfaction of the SSTs, especially elder people and the blind. This study examines the effect of unmanned order payment technology on service quality evaluation. For this, we interviewed a total of 12 consumers in their 10s to 50s with the experiences of using unmanned order payment technology, applying the Grounded Theory Method(GTM). Through a review of the research participant interview materials, totally 84 concepts were derived and the concepts were analyzed to derive 15 subcategories and 10 upper categories. Finally, a paradigm model of the effect of unmanned order payment technology on service quality assessment was derived. It also found the importance of consumers' sense of obligation to use unmanned order payment technology, recognition of advantages (e.g., time savings), recognition of shadow labor, and recognition of whether the technology usage process is in the service quality assessment stage.

• 한국콘텐츠학회논문지
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• 제13권5호
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• pp.472-484
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• 2013

본 연구는 일본인 관광객을 대상으로 한식의 로하스, 지각된 가치, 한식당 이용만족과 고객충성도간의 관계를 분석하여 한식의 세계화를 위한 실무적 시사점 제시하고 방한 외국인관광객을 대상으로 하는 한식당이 한식의 세계화 역할에 얼마만큼 중요한 역할을 하는지를 규명하여 외국인 관광객이 즐겨 찾는 한식당의 로하스 제고와 관련된 정책적 지원 등을 논의하고자 함에 연구목적이 있다. 연구결과 첫째, 한식의 로하스 요인은 지속가능성, 친환경성, 건강성으로 하위차원이 도출되었으며, 이러한 요인은 한식의 지각된 가치. 고객만족, 고객충성도에 유의한 영향관계를 미치는 것으로 밝혀졌다. 또한 한식의 지각된 가치는 고객만족에 유의한 영향관계를 미치는 것으로 나타났으나, 지각된 가치와 고객충성도 간에는 유의한 영향관계가 미치지 않는 것으로 나타났다. 본 연구의 결과는 한식의 로하스 변수를 구체적으로 분석하고 하위차원을 도출함으로 향후 이루어질 한식의 로하스와 관련된 학술연구에 도움을 줄 수 있을 것으로 기대된다. 또한 한식의 로하스와 한식당 이용경험에 대한 지각된 가치가 한식당 이용만족에 미치는 영향을 분석하여 인바운드 관광객을 대상으로 하는 한식당 및 관광관련 정책에 실무적 도움을 줄수 있을 것이다. 마지막으로, 자국 내 한식당에 대한 행동의도를 측정하고 이에 대한 선행변수들 간의 관계를 규명함으로 한식의 로하스를 활용한 한식의 세계화 전략을 현실화 하는데 기여할 수 있을 것이다.

• 한국식생활문화학회지
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• 제20권1호
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• pp.44-52
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• 2005

This study was conducted to investigate Korean youths' use of fastfood and family restaurants in different regions, especially among cities and rural towns. Total 1,600 questionnaire surveys were distributed to Junior high and Senior high school students and 1,487 were used for the analysis. In order to consider regional differences as well as overall characteristics of youths' fastfood and family restaurant visiting behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of visiting fastfood restaurants, 58.3% of the respondents answered 'once to five times' a week. South Seoul area showed the highest frequency. 'Easiness' was the main reason of eating fastfood, which was up to 57.8% of the overall respondents while 42.8% of the small town youth ate fastfood because of the 'good taste.' As for the concepts on fastfood, 42.7% understood it as 'easy to eat' while 33.6% responded as 'easy to get fat.' For the question of getting channel of fastfood information, 44.8% answered 'TV' and 28.3% responded 'from friends.' Coupons were found to affect fastfood restaurant visits, highest in south Seoul, and lowest in small cities. For the question of the relationship of Koreanized menus and fastfood restaurant visits, small towns showed the highest frequency, while South/North Seoul had the lowest frequency. For the percentage of visiting family restaurants, respondents answered in the order of South Seoul(59.7%), North Seoul(44.5%), Big cities(39.5%), small cities(19.4%), and small towns(13.1%). Most of youth visited family restaurants because of the taste, while youths of middle/small cities visited due to the atmosphere. The effect of coupons on visiting family restaurants were found to be lower than the one of fastfood restaurants. Korean youths were found to visit fastfood restaurants very frequently in all regions and the tendency of visiting family restaurants is also increasing. At this point, balanced menus and education for healthy eating habits are urgently needed for the youth.

• 한국실내디자인학회논문집
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• 제23권6호
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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.

• 한국정보과학회논문지:소프트웨어및응용
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• 제33권2호
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• pp.167-185
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• 2006

소프트웨어 시스템의 상위 수준 모델인 소프트웨어 아키텍쳐는 아키텍쳐 기술 언어(ADL)를 사용하여 표현된다. 하지만 ACME와 같은 대부분의 ADL들은 별도의 표기형식으로 배워야 하는 부담이 있기 때문에 아키텍쳐를 명세하는 언어로서 정착되지 못하였다. 반면 VML은 범용 모델링 언어로써 소프트웨어 개발의 전 과정에 일관된 표기형식과 폭넓은 지원도구들을 제공하고 있으므로 소프트웨어 개발을 위한 사실상의 표준 언어로 자리잡았다. 그러나 UML은 소프트웨어 아키텍쳐를 표현하도록 설계된 것은 아니기 때문에 UML을 사용하여 아키텍쳐를 표현하기 위해서는 UML을 확장, 변경하여야 한다. 지금까지 아키텍쳐 모델링에 UML을 이용하기 위한 많은 연구가 진행되어 왔다. 하지만 지금까지의 이러한 연구의 대부분은 아키텍쳐의 핵심 개념들의 표현이 미흡했던 UML1.x에 기반하고 있으며 곧 발표될 UML2.0에서는 이전 버전에서 미흡했던 아키텍쳐 모델링에 유용한 개념들이 많이 추가되었다. 본 논문에서는 UML2.0에 기반한 아키텍쳐 모델링 언어를 정의하였다. UML2.0을 확장하여 Generic ADL을 정의하였으며 정의된 아키텍쳐 모델링 언어는 식당 예약 시스템을 모델링 하는데 사용되었다.

• 한국식생활문화학회지
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• 제30권5호
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• pp.481-490
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• 2015

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.