• Human Ecology Research
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• 제58권2호
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• pp.177-186
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• 2020

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers' experiences with consumption values that influence consumers' satisfaction with the overall restaurant service.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• 동아시아경상학회지
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• 제4권2호
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• pp.48-60
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• 2016

This study analyzes what effects does restaurant's well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant's service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 - Korean restaurant's well-being attribute selection will have a positive influence on re-visitation intention - it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 - Korean restaurant's well-being attribute selection will have a positive influence on word-of-mouth intention - it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word -of-mouth intention. Third, under hypothesis 3 - Korean restaurant's re-visitation intention will have a positive influence on word -of-mouth intention - it is considered that eliciting customer's re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer's re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value.

• 한국콘텐츠학회논문지
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• 제14권6호
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• pp.407-416
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• 2014

본 연구의 목적은 업종 간 경쟁이 심화되고 있는 뷔페레스토랑의 물리적 환경에 대한 중요성을 입증하고 물리적 환경의 다양한 요인별 고객만족에 미치는 영향관계를 고찰하여, 관리자로 하여금 경영전략을 수립하는데 있어 도움을 주는데 있다. 이를 위해 2013년 10월 1일부터 31일까지 경기남부지역 뷔페레스토랑을 방문한 고객들을 대상으로 설문조사를 실시하였으며, 전체 250부 중 242부를 수거, 다수의 결측값이 존재하거나 불성실하게 응답한 설문지 21부를 제외한 221부를 본 연구의 분석자료로 활용하였다. 이에 따른 본 연구의 결과 첫째, 뷔페레스토랑의 물리적 환경 요인 중 청결성이 고객만족에 가장 큰 영향을 미쳤으며, 그 다음 오락성, 심미성, 편의성의 순으로 고객만족에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 물리적 환경을 통해 형성된 고객만족은 재방문의도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이러한 연구결과를 바탕으로 시사점과 연구의 한계점 및 향후 연구방향을 제시하였다.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.172-185
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• 2020

To explore the impact of restaurant service quality for foreigners in South Korea on customer satisfaction, customer trust, and loyalty from three dimensions: quality of physical environment, food quality, and service quality and the influence of perceived price on satisfaction and loyalty, a survey was conducted by collecting 202 valid questionnaires and Amos 23 was used to examine the relationships between variables. The results show that the quality of physical environment, food quality, and service quality have significant positive effects on customer trust, but only food quality has a significant effect on customer loyalty and all three have no significant effects on customer satisfaction. In addition, customer trust has a significant positive effect on customer satisfaction and customer loyalty, but the effect of customer satisfaction on loyalty has not been verified in this study. At the same time, perceived price has a significant positive effect on customer satisfaction, but no significant effect on customer loyalty. Then the study examined the moderating effect of gender by using the SEM multi-group analysis method, founding that there are no significant differences between male and female on the impact of the three dimensions of restaurant service quality on customer satisfaction, and no significant differences between male and female on the impact of perceived price on customer satisfaction and customer satisfaction on loyalty, meaning that gender's moderating effects are not valid. These conclusions of this study are useful for restaurant operators to improve the quality of the physical environment, food quality and service quality, effectively improve customer trust, and thus customer satisfaction and loyalty.

• 한국식생활문화학회지
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• 제20권6호
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• pp.644-651
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• 2005

Physical Surroundings have been identified by a number of researchers as a powerful tool that can manipulate people's mood and cognition. A number of marketing practitioners have accepted this notion, given that physical surroundings are increasingly used as atmospheric stimuli in various retail environment as well as in restaurant. Yet there have not been practical reviews on consumer responses in restaurant setting/environment. By means of a literature review, this study examines how physical surroundings in restaurant settings function on displaying dinning atmosphere. It includes the conceptual definition and classifications of physical surroundings, effect of physical surroundings on customers' internal responses and behaviors, and testable research propositions and directions for future researches. This study is expected to make a substantial contribution to the understanding of restaurant manager and dinning atmosphere displayer about function of physical surroundings in dinning context.

• International Journal of Internet, Broadcasting and Communication
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• 제13권2호
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• pp.52-59
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• 2021

In this paper, we propose a system that allows small business owners focusing on the restaurant business to easily understand the management situation, and to manage the operation and management centering on the cost of food materials and profits and losses. In general, the metadata structure is different depending on the POS system, so it is necessary to first develop a standardized metadata model for a food material cost management system for small business owners in various industries. For that reason, the system proposed in this paper was applied to the cost management app by referring to the development of a data model using the metadata standard. In addition, in order to implement a cost profit/loss management system for small business owners in the restaurant industry, it was designed to support standardized metadata models from various types of POS systems, and is a hybrid app that can support a smart environment. Interface) was configured.

• 한국조리학회지
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• 제5권1호
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• 한국실내디자인학회논문집
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• 제2호
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• pp.22-28
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• 1994

The restaurant is regarded as the place of association and rest, and is the commercial facilities required the space of delightful and comfortable in mentality as well as the visual satisfaction for the users. The customers have their tendency to avoid the visual and physical contact between the strangers in the restaurant. Therefore, it is required to arrange the undisturbed space from strangers through the appropriate guest seats arrangement by understanding such mental basement. In this study, we have examined the way of space application between the people in the space and the mental mechanism, and we made study and analysis on the conciusness & behavior of the users of the restaurant actually. As the result, the theoretical study was connected to the customers conscious or unconscious behavior and the same results was come out from the paper-and-pencil test and observation research, and its appropriateness was clarifed. To put it briefly , the people have been showing their trends to prefer the place where have a fine view, undisturbed from others and may keep to the private area. On the whole , they prefer the visual variation somewhat rather than the simple, and they are fond of the space of open and comfortable. and also showing that the mental environment could be established by the control of physical environment. Therefore, we can say that the restaurant is required to fulfill this spatial desire of the users through the guest seats arrangement and other visual factors.

• 한국프랜차이즈경영연구
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• 제13권2호
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• pp.1-15
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• 2022

Purpose: The globalization of the Korean restaurant franchise industry differs from the business performance of enhancing the brand image and customers' intention to revisit depending on the degree of localization marketing. Therefore, it is necessary to consider the extent to which the localization marketing activities of overseas Korean restaurant franchise companies affect the customer's perception. This study aims to investigate the effects of localization marketing (Localized Menu, Localized Price, Localized Service Experience, Localized Promotion, Localized Physical Environment) of Korean restaurant franchise companies on customer revisit intention. Research design, data, and methodology: For this study, 150 questionnaires using local Korean restaurants in Beijing, China, were analyzed using SPSS Ver.21 and AMOS Ver.22. Result: It was confirmed that the localized menu, localized service experience, and localized physical environment all affect the intention to revisit customers. Based on these verification results, if overseas franchises fully recognize localization marketing, which is an important factor for local business success, and establish localization strategies, they can gain an edge in competition with local Korean restaurants or restaurant franchises founded by locals. There may be a higher probability that However, it was found that localization price and localization promotion had no mediating effect of brand image between revisit intention and revisit intention. It was found that it had no effect on the degree of inquiry and had a negative effect. Conclusions: Due to the impact of the COVID-19 pandemic, there have been many changes in the domestic and overseas food service industry over the past two years. Therefore, in future research, it is necessary to study the localization of overseas Korean restaurant franchise companies that are more multidimensionally subdivided. Various measures of customized localization marketing for optimal regional characteristics should be developed and applied to enhance customer revisiting and brand image of Korean restaurant franchise companies entering overseas. In the future, this study will be meaningful data for the establishment of localization marketing (Localized Menu, Localized Price, Localized Service Experience, Localized Promotion, Localized Physical Environment) strategies for Korean restaurant franchise companies that consider overseas expansion or have already entered.