• 한국프랜차이즈경영연구
• /
• 제9권1호
• /
• pp.27-39
• /
• 2018

Purpose - Recently, the mobile application field has been receiving astronomical attention from the past few years due to the growing number of mobile app downloads and withal due to the revenues being engendered. Especially delivery apps by mobile service market is experiencing rapid growth and competition is intensifying. Therefore, delivery apps' choice attributes has become important as a strategy for survival of franchise firms. Based on previous studies, this research proposed the theoretical framework about the structural relationships among customer satisfaction, trust and revisit intention on delivery apps' choice attributes. Research design, data, and methodology - This study examines the structural relationship between choice attributes of using the delivery app, satisfaction, trust, and revisit intention. More specifically, this study has been examined from the perspective of Generation Y who is enjoying electronic commerce and shopping with mobile phone. In this model, choice attributes of delivery app consists of three sub-dimensions such as service quality, system quality, interaction quality. So as to test the purposes of this study, research model and hypotheses were developed. After excluding 24 invalid respondent questionnaires, 201 valid questionnaires were coded and analyzed using frequency, confirmatory factor analysis, correlations analysis, and structural equation modeling with SPSS 21 and SmartPLS 3.0. Result - The results of the study are as follows. First, service quality and interaction quality had positive effects on satisfaction, and interaction quality had positive effects on trust, but system quality did not have a significant effect on both satisfaction and trust. Second, satisfaction had positive effects on both trust and revisit intention. Third, trust had positive effects on revisit intention. Conclusions - The implications of this study are following as: From the theoretical perspective, this study confirms the effect of delivery apps' choice attributes on satisfaction, trust, and revisit intention. In addition, it is significant that we examined the influence of choice attributes of delivery apps on their attitudes and behaviors of Generation Y familiar with mobile environment. Through this study, we hypothesized that the attributes of service quality and interaction quality of delivery apps have a significant effect on customer satisfaction, and this can be expected to provide meaningful implications for the development of franchise restaurant industry. To encourage continuous repurchase through customer satisfaction, franchise companies need to establish various strategic alliances with delivery app companies and new growth engines by providing diverse and high-quality services to customers in the smart age.

• 해양환경안전학회지
• /
• 제16권3호
• /
• pp.269-274
• /
• 2010

국내에서 2008년과 2009년 국토해양부장관에게 신고한 해양시설의 전국 현황을 분석한 결과, 2009년 말 현재 총 672개소의 해양시설이 전국의 동 서 남해 해안에 산재하였다. 마산지방해양항만청에 신고한 해양시설 수가 124개소로 전국의 약 18.5%를, 목포청과 포항청에 신고한 해양시설은 공히 69개소로 전국의 약 10.3%를 각각 차지하였다. 마산청과 부산청에 신고한 해양시설의 합계가 181개소로 전국의 26.9%를 차지함으로써 전국 해양시설의 4분의 1이상이 부산과 마산을 중심으로 하는 남해 동부해역에 집중되었다. 기름 및 유해액체물질 저장시설은 320개소로 전국 해양시설 총 672개소의 47.6%를 차지하여 시설 종류별 1위였다. 오염물질저장시설은 11개소로 1.6%를, 선박 건조, 수리 및 해체 시설은 178개소로 26.5%를, 하역시설은 7개소로 1.0%를, 폐기물해양배출업자의 폐기물저장시설은 12개소로 1.8%를, 연면적 $100m^2$ 이상의 해상관광시설, 주거시설(호텔 콘도), 음식점은 전혀 신고가 없었고, 관경의 지름이 600mm 이상의 취수 배수시설은 88개소로 13.1%를, 유어장은 37개소로 5.5%를, 그 밖의 시설은 13개소로 1.9%를, 국가해양관측을 위한 종합해양과학기지는 6개소로 0.9%를 차지하였다. 해양시설 관리방안으로는 해양시설 신고제도의 계도 및 홍보, 신고제도 및 관리방안의 개선, 신고업무 처리의 개선 및 보완, 신고제도에 대한 해양시설 설치자의 자발적 참여 및 준수사항 이행 등을 제안하였다.

• 산경연구논집
• /
• 제3권1호
• /
• pp.7-16
• /
• 2012

Despite the enforcement of SSM control laws such as 'the Law of Developing the Distribution Industry (LDDI)' and 'the Law of Promoting Mutual Cooperation between Large and Small/medium Enterprises (LPMC)' stipulating the business adjustment system, the number of super-supermarkets (SSMs) has ever been expanding in Korea. In France, however, Super Centers are being regulated most strongly and directly in the whole Europe viewing that there is not a single SSM in Paris, which is emphasized to be the outcome from French government's regulation exerted on the opening of large scale retail stores. In France, the authority to approve store opening is deeply centralized and the store opening regulation is a socio-economic regulation driven by economic laws whereas EU strongly regulates the distribution industry. To control the French distribution industry, such seven laws and regulations as Commission départementale d'urbanisme commercial guidelines (CDLIC) (1969), the Royer Law (1973), the Doubin Law (1990), the Sapin Law (1993), the Raffarin Law (1996), solidarite et renouvellement urbains (SRU) (2000), and Loi de modernisation de l'économie (LME) (2009) have been promulgated one by one since the amendment of the Fontanet guidelines, through which commercial adjustment laws and regulations have been complemented and reinforced while regulatory measures have been taken. Even in the course of forming such strong regulatory laws, InterMarche, the largest supermarket chain in France, has been in existence as a global enterprise specialized in retail distribution with over 4,000 stores in Europe. InterMarche's business can be divided largely into two segments of food and non-food. As a supermarket chain, InterMarche's food segment has 2,300 stores in Europe and as a hard-discounter store chain in France, Netto has 420 stores. Restaumarch is a chain of traditional family restaurants and the steak house restaurant chain of Poivre Rouge has 4 restaurants currently. In addition, there are others like Ecomarche which is a supermarket chain for small and medium cities. In the non-food segment, the DIY and gardening chain of Bricomarche has a total of 620 stores in Europe. And the car-related chain of Roady has a total of 158 stores in Europe. There is the clothing chain of Veti as well. In view of InterMarche's management strategies, since its distribution strategy is to sell goods at cheap prices, buying goods cheap only is not enough. In other words, in order to sell goods cheap, it is all important to buy goods cheap, manage them cheap, systemize them cheap, and transport them cheap. In quality assurance, InterMarche has guaranteed the purchase safety for consumers by providing its own private brand products. InterMarche has 90 private brands of its own, thus being the retailer with the largest number of distributor brands in France. In view of its IT service strategy, InterMarche is utilizing a high performance IT system so as to obtainas much of the market information as possible and also to find out the best locations for opening stores. In its global expansion strategy of international alliance, InterMarche has established the ALDIS group together with the distribution enterprises of both Spain and Germany in order to expand its food purchase, whereas in the non-food segment, it has established the ARENA group in alliance with 11 international distribution enterprises. Such strategies of InterMarche have been intended to find out the consumer needs for both price and quality of goods and to secure the purchase and supply networks which are closely localized. It is necessary to cope promptly with the constantly changing circumstances through being unified with relevant regions and by providing diversified customer services as well. In view of the InterMarche's positive policy for promoting local partnerships as well as the assistance for enhancing the local economic structure, implications are existing for those retail distributors of our country.

• 벤처창업연구
• /
• 제10권5호
• /
• pp.1-13
• /
• 2015

본 연구는 예비 창업자의 인구학적 특성에 따른 창업업종 선정 및 창업성향 발달도 간의 관계를 연구한 논문이다. 예비창업자의 성, 연령, 학력에 따른 외식업, 유통업, 서비스업, 인터넷사업의 업종선정 및 성취도, 인지도, 계획성, 성실성, 대인관계, 문제해결의 6가지 창업성향 발달도 간의 관계를 파악하기 위하여 2002년부터 2014년까지 조사에 참가한 예비창업자 1,441명을 대상으로 기술통계 분석 및 상관관계 분석을 실시하였고 구체적인 차이를 확인하기 위하여 로지스틱 회귀분석과 분산분석을 실시하였다. 본 연구에서는 남성 또는 대학졸업 이상에서 외식업 및 유통업, 인터넷사업에 비하여 서비스업을 선호하는 확률이 높은 것으로 나타났으며 창업성향 발달도도 높은 것으로 나타났다. 반면 여성은 서비스업보다는 인터넷사업, 유통업, 외식업을 더 선호하였으며 20대 이하의 젊은 층에서는 다른 업종보다는 인터넷사업을 더 선호하는 것으로 나타났다. 대학재학 이하에서는 서비스업보다는 외식 및 유통업을 선호하는 것으로 나타났다. 이는 정부 조사에서도 나타난 바와 같이 자영업의 실패율이 높은 외식업 및 유통업을 선택하는 계층과 새로운 창업기회 창출 및 실패율이 적은 서비스업을 선택하는 계층이 구분되고 있음을 검증한 것이라고 할 수 있다. 한발 더 나아가 창업성향 발달도도 다르게 나타나고 있는 점을 확인할 수 있었다. 따라서 창업자 스스로는 물론이거니와 실패율이 높은 창업, 특별한 노하우 없이 시작하는 창업을 지양하거나 줄일 수 있는 환경을 마련하고 체계를 구축하는 정책적인 지원이 필요할 것으로 사료된다. 즉, 창업자 적성과 능력을 고려한 기술력과 노하우, 창업성향 등의 개발을 위한 개인적인 노력과 정부차원의 재교육 제공이 필요하며, 창업정책 지원의 초기 단계에서부터 이러한 창업자 적합성에 관한 검사 및 전문 상담을 제공하는 것이 좋을 것이라고 생각한다.

• 보건교육건강증진학회지
• /
• 제15권1호
• /
• pp.79-95
• /
• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.