• 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.

• Asian Journal of Business Environment
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• 제14권3호
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• pp.13-21
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• 2024

Purpose: This study explores the potential use of food e-labels for restaurants to solve the current inadequacies in food labeling within the restaurant sector. Additionally, the study examines the feasibility and scalability of implementing e-labels for food labeling purposes, investigates consumers' perceptions of e-labels for restaurant offerings, and assesses the value of implementing e-labels. Research design, data and methodology: The value of food e-labels was estimated using the contingent valuation method. Samples were selected from the survey, considering the distribution of population, using stratified sampling method. In the survey, respondents were provided with information explaining the food e-label and were asked whether they would accept the proposed amount for food e-labeling. Results: Estimation results revealed that the individual demographic factors of the respondents significantly influenced their willingness to pay (WTP), along with their food purchasing behavior and the degree of food labeling checking. Based on the estimated results, WTP was calculated to be 2,624 KRW. Conclusions: The study findings can serve as a reference for related businesses and policies, suggesting the need for further research and detailed discussions. To activate food e-labeling, promotion and education are essential complements to mere regulatory implementation.

• 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.

• 한국조리학회지
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• 제12권3호
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• 한국식품조리과학회지
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• 제31권6호
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• pp.749-755
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• 2015

중국인 유학생 대상 외식업소의 음식과 서비스 품질 개선 방안과 마케팅 전략 수립을 위한 기초자료를 제공하고자 경북지역 4년제 대학교에 재학 중인 중국인 유학생을 대상으로 외식 선택속성에 대한 중요도와 만족도를 평가하고 외식 선택속성 요인이 전체적인 만족도에 미치는 영향을 SPSS 통계 프로그램을 이용하여 분석한 결과, 외식 선택 속성에 대한 중요도 평가 결과 음식의 위생(6.33점), 음식의 신선도(6.25점), 음식의 맛(6.09점)의 순 으로 높았고, 만족도 평가 결과 음식의 맛(5.70점), 음식의 온도(5.46점), 음식의 신선도(5.45점) 순으로 높았다. 또한 IPA 결과, 평균 점수에 비해 중요도는 높으나 만족도는 낮아 우선적으로 개선이 필요하다고 평가된 항목은 '종사원의 친절도', '음식의 적정 가격', '식당의 환기상태' 등이었다. 그리고 외식 선택속성에 대한 요인 분석 결과 5개 요인이 추출되었고, 외식에 대한 전체적인 만족도와 5개의 외식 선택속성 요인간의 상관관계 분석 결과 모든 항목에서 유의적인 정(+)의 상관관계를 나타냈다(p<0.01). 또한 외식 선택속성 요인이 외식에 대한 전체적인 만족도에 미치는 영향을 살펴보고자 다중회귀분석을 실시한 결과 '음식의 질과 가격', '물리적 환경과 가치', '서비스 환경', '서비스의 질' 등 총 4개 요인이 전체적인 만족도에 유의적인 영향을 주는 것으로 분석되었다. 따라서 중국인 유학생 고객의 외식 만족도 향상을 위해서는 음식과 서비스의 질 개선 뿐만 아니라 물리적 환경과 서 비스 환경의 개선이 필요하다고 판단된다.

• 한국조리학회지
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• 제23권6호
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• 한국식품조리과학회지
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• 제28권3호
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• pp.285-298
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• 2012

This study was undertaken to understand the interrelationships among customer's perceptions of service encounters, customer value, and behavioral intent in a family restaurant. Based on 331 samples obtained from empirical research, we reviewed the reliability and fitness of a research model and verified three hypotheses using a structural equation model. The results showed that physical environment (${\beta}$ = .418) and a customer interaction with the service provider (${\beta}$ = .265) had a significant effect on the customer's hedonic value. Additionally, physical environment (${\beta}$ = .126) and customer interaction with service providers (${\beta}$ = .264) had a significant effect on customer utilitarian value. Customer's hedonic (${\beta}$ = .538) and utilitarian value (${\beta}$ = .382) triggered by service encounters had a significant effect on their behavioral intent. Limitations and future research directions are discussed.

• 한국조리학회지
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• 제18권1호
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• pp.199-212
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• 2012

본 연구의 목적은 한식의 세계화에 대해 정부, 학계 및 외식업계에서 많은 관심을 갖고 있는 이 시점에 외식업체 중 한식당을 대상으로 서비스 품질이 고객만족과 경영성과에 어떤 영향을 미치는가를 울산지역에 거주하고 있는 고객 188명을 대상으로 실증 분석하였다. 연구의 목적을 달성하기 위해 SPSS 12.0 프로그램을 통해 빈도분석, 요인 분석, 신뢰성 분석, 상관 분석, 다중회귀 분석을 실시하였다. 분석 결과를 보면, 한식당의 서비스 품질은 3개의 요인으로, 고객만족과 경영성과는 1개 요인으로 추출되어졌으며, 서비스 품질과 고객만족, 경영성과간의 관계 분석에서 모두 정(+)의 상관관계가 있는 것으로 나타났다. 한식당의 서비스 품질은 물리적 환경, 인적 서비스, 편리성 순으로 고객만족에 영향을 미치는 것으로 나타났다. 한식당의 서비스 품질은 인적 서비스, 물리적 환경 순으로 경영성과에 유의적인 영향을 미치는 것으로 나타났으며, 한식당을 이용한 고객의 만족은 경영성과에 p<0.001로 유의적인 영향을 미치는 것으로 나타났다.

• 한국식생활문화학회지
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• 제11권2호
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• pp.169-178
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• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.