• Journal of Nutrition and Health
• /
• v.42 no.3
• /
• pp.268-277
• /
• 2009

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

• Korean journal of food and cookery science
• /
• v.31 no.6
• /
• pp.749-755
• /
• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.51-56
• /
• 2006

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.30 no.1
• /
• pp.75-86
• /
• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• Journal of Navigation and Port Research
• /
• v.33 no.5
• /
• pp.369-374
• /
• 2009

Recently, the number of design for open-spaces at waterfront, such as open-air restaurant and cafeteria, has been increasing to provide openness and natural environment of waterfront. However, when planning open-air restaurant and cafeteria, it is essential to investigate the climate characteristic of waterfront, especially wind environment, since the waterfront has a special quality of climate like low-temperature and strong wind which differs from downtown or inland In this study, wind environments of Haeundae, Suyoungrnan, and Gwanganli, the famous waterfronts in Busan, were investigated for design of open-air restaurants and open cafeterias. The main results were as follows. 1) the waterfront area of Haeundae, Suyoungman, and Gwanganli is suitable for open-air restaurant and open cafeterias; and 2) the appropriate period for open space in this area is from the end of March to November.

• The Journal of the Korea Contents Association
• /
• v.19 no.9
• /
• pp.181-194
• /
• 2019

The purpose of this study is to investigate the effect of physical environment of Japanese restaurant on customer satisfaction, revisit intention and word of mouth intention. For this purpose, data were collected from 341 adult males and females who had used Japanese restaurants in Daegu. SPSS program frequency analysis, factor analysis, regression analysis and multiple regression analysis were used for data analysis. Through the factor analysis, the physical environment of the Japanese specialty restaurant was identified as a component of comfort, aesthetics, and convenience. As a result of the multiple regression analysis, the three components of the physical environment have positive effects on customer satisfaction, return visit intention, and word of mouth intention. The results of regression analysis showed that customer satisfaction had a positive effect on revisit and word of mouth intention. Through the results of this study, we confirmed the physical and environmental impacts of the specialty restaurants and suggested the practical and theoretical implications.

• Culinary science and hospitality research
• /
• v.20 no.2
• /
• pp.199-213
• /
• 2014

Japanese restaurant owners seek to secure their competitive advantage by implementing a unique competition strategy that may overcome hostile environment. Brand power, aggressive expansion and the partnership strategy with other businesses may be suggested. The present study is to find out the competitive advantages of Japanese restaurants, to compare the importance and satisfaction by different customer factors of choices and then, to identify what kinds of factors affect customer satisfaction. Total 205 copies of questionnaire, out of 230 distributed, were used for analyses. Cronbarch's alpha coefficient of all 20 items was 0.911. In terms of importance, Cronbarch's alpha coefficients were 0.887(food), 0.796(menu), 0.851(employee), 0.815(service), and 0.730(physical environment). For satisfaction, the coefficients were 0.876(food), 0.860(menu), 0.880(employee), 0.851(service), 0.730(physical environment). In addition, the exploratory factor analysis showed an acceptable factor loading, supporting 20 items' validity. The result showed that customers' perceptions of the importance of Japanese restaurant service quality was higher than their level of satisfaction in general. In particular, IPA analysis revealed that food and service factors were well operated as located in the first quadrant. However, service factor located in the second quadrant was perceived to be important yet perceived as being satisfied poorly. So this study suggests that Japanese restaurant owners should concentrate on the attributes included in this quadrant to improve the quality of foodservice. Lastly, menu and physical environment factors were located in the third quadrant showing low level of importance and satisfaction. On the basic of the IPA analysis, Japanese restaurant owners should identify their strengths and weaknesses and draw up a plan to improve service quality and to maximize their profits.

• Culinary science and hospitality research
• /
• v.6 no.3
• /
• pp.291-305
• /
• 2000

The purpose of this study is analysis of foodservice consumption for making decision. Changes of foodservice consump have also played an important role in improving restaurant sales. These days millions eat away from home at restaurant when nessary dispite economic cycles, many people prefer to eat at restaurants to be something or necessary. The method of this study is focused on changes foodservice consumption environment and dicision making of concept.

• Culinary science and hospitality research
• /
• v.12 no.2 s.29
• /
• pp.1-17
• /
• 2006

This study is to develop a viable measurement tool of crowdedness in restaurants. First, to measure customer’s awareness of crowdedness related to each different environmental factor in a restaurant, 49 factors of crowdedness awareness were selected based on the previous studies and then properties of each factor affecting customer’s satisfaction for crowdedness were analyzed. To analyze effects of each factor upon the satisfaction rate, a Multiple Regression Analysis was conducted with the crowdedness awareness as an independent variable and satisfaction of crowdedness as a dependent variable. The results showed that when an analysis of the environmental factors in the crowdedness awareness was conducted in an effort to develop a measurement tool of crowdedness awareness in restaurants, that would be fit for the domestic food service market, based upon 49 factors of restaurant environment. Focusing on expectation and satisfaction rate, it was found that rating the satisfaction level would be a much more effective tool to measure crowdedness awareness because satisfaction rate appeared to be more closely related to the awareness than the results obtained from the Multiple Regression Analysis with a difference between expectation and satisfaction scores as an independent variable.

• Journal of the Institute of Convergence Signal Processing
• /
• v.20 no.1
• /
• pp.31-36
• /
• 2019

A chatbot is an important area of mobile service, which understands informal data of a user as a conversational form and provides a customized service information for user. However, there is still a lack of a service way to fully understand the user's natural language typed query dialogue. Therefore, in this paper, we extract meaningful words, such a region, a food category, and a restaurant name from user's dialogue sentences for recommending a restaurant. and by comparing the extracted words against the contents of the knowledge database that is built from the hashtag for recommending a restaurant in SNS, and provides user target information having statistically much the word-similarity. In order to evaluate the performance of the restaurant recommendation chatbot system implemented in this paper, we measured the accessibility of various user query information by constructing a web-based mobile environment. As a results by comparing a previous similar system, our chabot is reduced by 37.2% and 73.3% with respect to the touch-count and the cutaway-count respectively.