• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.340-348
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• 2019

This study analyzes the factors that influence commercial gentrification in Seoul by using both logit model analysis and machine learning with data cumulated from 2015 to 2018 regarding 158 market areas. Logit analysis indicates that log(market area average monthly rent) and the ratio of the purchasing amount by customers aged 40 and younger to total sales in the restaurant and retail business category are statistically significant at 1%; the increase in sales per female customer aged between 30 and 39 in the restaurant and retail business category is statistically significant at 5%; and the increase in number of retailers with a business history of less than two years in the franchise business category is significant at 10%. Machine learning indicates that significant factors ordered by importance are the total retail area, the existence of an industrial complex within the market area, the existence of a traditional market within the market area, the location of subway stations within the market area, the increase of entertainment facilities such as movie theaters within the market area, average monthly rent, and the growth rate of average monthly rent. The contribution of this research is threefold. First, this study analyzes the entire commercial area of Seoul, Korea. Second, this study provides a foundation for future research on predictive indicators by empirically investigating the factors that influence commercial gentrification in Seoul. Lastly, this study introduces various methods of research by utilizing a machine learning approach.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.118-132
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• 2012

The purpose of this study is to present the psychological capital as a leading factor affecting organizational commitment, to determine the role of job satisfaction as a mediator among those, and finally to find the way to increase the commitment by suggesting a new idea for human resources management in the foodservice firms which were having difficulties in finding new employees and in high turnover rates. A survey was conducted on the employees in foodservice firms including both franchise management and direct management restaurants for the period of the month of February 2012, and the data were analyzed with frequency analysis, reliability test, exploratory factor analysis, confirmatory factor analysis, correlation analysis, path analysis, and mediating effect analysis by using SPSS 15.0 and AMOS 7.0. As a result of the study, the psychological capital factors such as hope, resiliency, and optimism had significant effects on organizational commitment, and job satisfaction strongly mediated the relations of the psychological capital factors as presented above and the organizational commitment.

• The Journal of Bigdata
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• v.3 no.2
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• pp.35-49
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• 2018

It seems unrealistic to say that fried chicken, often known as the American soul food, has one of the biggest markets in South Korea. Yet, South Korea owns more numbers of fried chicken restaurants than those of McDonald's franchise globally[4]. Needless to say not all these fast-food commerce survive in such small country. In this study, we propose a predictive model that could potentially help one's decision whilst deciding to open a store. We've extracted all fried chicken restaurants registered at the Korean Ministry of the Interior and Safety, then collected a number of features that seem relevant to a store's closure. After comparing the results of different algorithms, we conclude that in order to best predict a store's survival is FDA(Flexible Discriminant Analysis). While Neural Network showed the highest prediction rate, FDA showed better balanced performance considering sensitivity and specificity.

• Asia Marketing Journal
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• v.15 no.4
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• pp.223-241
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• 2014

In May 2012, the collaboration of Hana Bank, top financial service company, and SK Planet, top telecommunication service provider, introduced a new credit card that was filled with all-in-one benefits into the market. Leveraging strong infrastructure of two companies, each top in its own industries, the awareness and preference of 'Club SK Card' brand rapidly increased to about 25% in less than one year. Moreover, this new card was enthroned in the most sold credit card of year 2012, accounting for a market share of 7.2% in the credit card market and more than 80% in the mobile credit card market. To make these results possible, 'Club SK Card' marketing team developed an effective marketing communication strategy which followed the 6M model. The mission of the marketing communication strategy was simple and clear. It was to deliver the card's inherent strengths on consumer benefits that come from the support of subsidiary and affiliated companies of SK Planet. According to OK Cashbag data, the marketing communication team selected the appropriate target consumers and approached them directly, inducing actual purchase behavior. The target consumers received straightforward messages about 'Club SK Card' and were led to join in the new membership at their most frequently visited supermarket or franchise restaurant. The straightforward communication message embedded in an eye-catching commercial ad with a hook song accompanied with a dance was delivered via public media. The ad became so popular that many other television programs quoted or made parodies of the ad. Courtesy of the commercial ad, the brand name disseminated rapidly and widely among the public. In October 2012, an ingenious planning and persistent implementation of the communication strategy results 'Club SK Card' to be ranked top in brand awareness as well as advertising preference tests.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.175-189
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• 2014

This study was intended to provide fundamental data concerning franchising companies' characteristics and performance in foodservice business by employing financial data from the firms' IDS(Information Disclosure Statements). Multiple regression analysis method was used to identify any correlations among franchising size, marketing competency, operational characteristics, and performance according to technique based upon 169 IDS data as of 2013. In terms of franchisor size and performance, the number of company-operated stores had statistically significant corelation with sales, net income, the total number of stores, and the number of franchisees. With respect to marketing competency and performance, advertising expenses showed statistically significant correlation with sales, the total number of stores, promotion expenses with sales, net income, and the total number of stores. On the other hand, there was no statistically significant correlation with current year's net income. At last, present study found significant correlations among business years, sales, current year's net income, and the total number of stores by regarding operational characteristics and performance, but there was no significant correlation between brands and performance. This study is cross-sectional study which is a limitation to be overcome in further studies. In addition, it is required to review the possibility for franchise management style to contribute to expanding the Korean traditional foods.

• International Commerce and Information Review
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• v.13 no.1
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• pp.245-270
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• 2011

It is known that weak competitiveness of micro enterprises can be overcome when they are organized with enterprise associations, franchise systems, and joint affiliation. In this paper, we empirically analyze the determinants of organization of micro enterprises, and propose the policy implementations to enhance the competitiveness of micro enterprises as a measure to reduce trade conflict due to SSM entry restrictions. Logit estimation results based on survey data consisted of 467 samples, show that insufficient labor force and high material costs had negative effects on organization. The unexpected findings generally support the rationale that organization is not helpful to solve insufficient labor force and high material costs. However, the decrease in sales due to the economic recession and the decreasing number of customers due to customer transition to large enterprises had a more positive effect on organization than usually expected. There are differences in estimation results between two types of business(restaurants and retail). In case of the restaurant business, insufficient labor force, high material costs and a decreasing of number of customers are important factors for organization, while the sales decrease is a relatively important factor in the case of retail businesses.

• Journal of the Korea Society of Computer and Information
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• v.28 no.12
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• pp.249-257
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• 2023

In this paper, we propose ways how portal site POI(Point-of-Interest) contents by analyzing the effect of portal site POI contents attributes on favorability, satisfaction, and visit intention, and to propose a strategic marketing plan using portal site POI contents in restaurants. In this study, a survey was conducted on 300 people who had experience using portal site POI contents. Through prior research, the portal site POI contents attributes were classified into accuracy, authority, aesthetics, and currency. To verify the research hypothesis, single regression analysis and multiple regression analysis were conducted to confirm the relationship between variables. To summarize the core research results, first, the portal site POI contents attribute showed a positive relationship with favorability. Second, it was found that the portal site POI contents attribute had a positive relationship with satisfaction. Third, it was found that favorability had an effect on satisfaction. Fourth, it was found that favorability had an effect on the visit intention. Fifth, satisfaction was found to have an effect on the visit intention. Based on the analysis results, in order to induce customer visits in restaurants, it is necessary to make good use of portal site POI contents to increase user favorability and to allow users to visit stores.