• 대한지역사회영양학회지
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• 제12권5호
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• pp.630-638
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• 2007

The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should of for important strategic implication for the restaurant managers.

• Journal of the Korean Data and Information Science Society
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• 제19권4호
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• pp.1123-1131
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• 2008

A considerable amount of research has focused on the dimensionality of service failure and recovery construct. This paper is focused on service failure and recovery in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted Kau and Loh's Service recovery measurement scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in pre-purchase expectation and post-purchase actual performance of 4 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The paired t -test is used to test difference of pre-purchase expectation and post-purchase actual performance for service recovery measurement scale's 4 dimensions of the 2 restaurant types. But, there is significant difference between pre-purchase expectation and post-purchase actual performance in the 2 restaurant types.

• 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.

• International Journal of Computer Science & Network Security
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• 제22권11호
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• pp.236-240
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• 2022

The main purpose of the study is to analyze the key aspects of state regulation of the hotel and restaurant complex in the system of tourism development and the national economy. The effectiveness of the regulation of the hotel and restaurant complex in the system of development of tourism and the national economy largely depends on the presence of an effective central executive body that would take care of the problems of the development of the industry, the quality and perfection of legal support, a strategic view of programming the development of the industry within the state and regions, as well as administrative mechanisms of public administration, which fully ensure control over the activities of economic entities and the quality of the services they provide. Based on the results of the study, key aspects of state regulation of the hotel and restaurant complex in the system of tourism development and the national economy were identified.

• 한국콘텐츠학회논문지
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• 제20권7호
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• pp.576-584
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• 2020

본 연구는 외식 소비자의 스페인 레스토랑 인식에 대하여 심층적이고 본질적인 의미에 접근할 수 있는 질적 분석방법의 하나가 되는 Q연구방법을 활용하며 연구하였다. 연구의 목적은 외식 소비자들의 스페인 레스토랑 인식을 유형별로 분류해서 변수 간의 특성을 알아보며, 향후 개선 방향을 제시하는데 있다. 스페인 레스토랑에 대한 외식소비자들의 주관적 인식을 분석하고자 Q-방법론을 이용하여 탐색적 연구를 진행하였다. 이를 위해 긍정과 부정의 진술문 카드를 작성하여 P샘플을 선정하고 분류작업을 거치는 Q-sort를 PC QUANL프로그램을 이용하고 Q요인 분석을 통하여 분석하였다. 분석결과 2가지의 유형으로 분류되었다. 제 1유형(N=10): 스페인 레스토랑 선호형이며, 제2유형(N=7): 스페인 레스토랑의 전문성 추구형으로 요인 명을 설정하였다. 각 유형마다 서로 다른 특징이 있는 것으로 나타났다. 이러한 분석을 통하여 검출된 각각 요인의 주관적인 인식은 다음의 다양한 연구에 기초 자료로 할용 할 수 있다.

• 한국콘텐츠학회논문지
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• 제19권6호
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• pp.347-358
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• 2019

본 연구는 외식창업교육 체험프로그램 중 창업동아리에서 운영하는 팝업레스토랑에 참여한 조리전공 학생들의 주관적 인식을 파악하고자 Q방법론을 적용하여 분석하였으며, 이들 사이에서 발견되는 공통적인 구조를 도출하여 유형들 간의 특성을 기술하고 분석 한 후 향후 시사점을 제시하였다. 유형분석 결과 총 5가지의 유형이 도출되었다. 제 1유형(N=4) : 학습효과 증대 형 (Increase learning effect type), 제 2유형(N=8): 구성원의 협업 중요 형 (Collaboration of members importance type), 제 3유형(N=6): 마케팅 홍보 필요 형 (Marketing PR Needed type), 제 4유형(N=4): 외식창업 계획 형(Restaurant business plan type), 제 5유형(N=3): 산업체 실무 경력 필요 형 (Industry work experience required type)으로 명명 하였으며, 각각의 유형마다 다양한 특징이 있는 것으로 분석되었다. 본 연구는 향후 관련 유사연구에서 외식창업교육 체험 프로그램을 경험한 학생들 간의 차이분석, 학년별 측정 시기의 다양화를 통해 진행 될 수 있는 다른 유형의 연구를 위한 기초자료로 사용 될 수 있을 것이다.

• 동아시아식생활학회지
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• 제20권4호
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• pp.606-618
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• 2010

The study investigated how 'word of mouth' originates in the chain restaurant industry. It has long been acknowledged that 'word of mouth' is a critical factor for the success of a restaurant business due to its targetability and cost effectiveness. A review of the literature revealed four antecedents of 'word of mouth': service quality, perceived value, satisfaction, and relationship quality. Based on the theoretical/empirical relationships between those constructs, a structural model composed of the hypotheses was proposed. The structural model was tested with data collected from 471 chain restaurant patrons. The structural equation modeling analysis revealed that five constructs in the proposed model are interrelated, and during this process, word of mouth is formed in the chain restaurant industry. A positive relationship between service quality and satisfaction (0.265, p<0.05), service quality and perceived value (0.831, p<0.05), service quality and relationship quality (0.465, p< 0.05), and service quality and WOM (0.263, p< 0.05) were found, indicating that service quality is a key prerequisite for word of mouth and other constructs proposed in the model. It was revealed that perceived value doe not have a direct impact on WOM formation (t=1.275, p=0.202), but a positive relationship between perceived value and satisfaction (0.293, p<0.05) and between satisfaction and WOM (0.627, p< 0.05) were found. Therefore, it was concluded that patrons' perceived value influences word of mouth formation, but that impact is mediated by satisfaction. During this process, relationship quality also plays a mediating role in generating word of mouth. Based on data analysis, theoretical/managerial implications are discussed.

• 문화기술의 융합
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• 제10권2호
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• pp.459-463
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• 2024

자영업자의 빈번한 폐업은 국가적인 경제 손실을 동반한다. 특히 외식업종이 가장 높은 폐업률을 보이기 때문에 외식업종의 상권 변화를 예측하여 업체의 생존에 도움을 주는 것이 필요하다. 외식업종의 생존율과 폐업률에 영향을 미치는 요인에 대한 연구는 활발하나, 상권의 변화 정도를 예측하는 연구는 부족한 실정이다. 따라서, 본 연구에서는 상권 변화에 초점을 맞추는 연구를 하고자 한다. 이를 위해 서울시 행정동별 상권 변화를 예측하는 딥러닝(Deep Learning) 모델을 설계한다. 첫째, 2023년과 2022년 2분기의 상권 변화와 관련된 변수를 수집한다. 둘째, 1년간의 등락 정도를 백분율로 환산한 후, 증강 단계를 거친다. 셋째, 딥러닝 모델을 활용하여 상권 변화를 예측하는 모델을 제안한다. 향후 본 연구를 고려한 외식업종 지원정책은 상권의 질적 성장 및 경제 성장에 도움이 될 것으로 기대한다.

• 한국산업정보학회논문지
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• 제10권4호
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• pp.128-136
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• 2005

The use of technology is increasing within the service industry, but there is some doubt as to whether the benefits of employing this technology have been efficiently harnessed such as data mining. Data mining is the process of extracting certain predictive information from databases that can evolve from currently used restaurant management systems. The potential of harnessing this predictive information can have an enormous impact on the restaurant's operation on the whole, particularly in the area customer retention and competition. Since there is insufficient literature on the use of data mining in the restaurant industry, this study is both seminal and investigative, done via a Delphi survey to explore and describe the current and future applications of this process.

• 한국조리학회지
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• 제10권1호
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• pp.128-139
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• 2004

Korea goes on speedily an information-oriented world in the whole filed of society by diffusing the information-oriented education for the whole nation and the utilization of information. Consequently foodservice enterprise which is establishing their homepage in the web site for marketing purpose and direct application of restaurant management had been increased at recently for the restaurant's publicity, raising their image. The purpose of this study is to examine the feasibilities of internet application in the foodservice industry. Now the generation who most use the internet went into gear the generation of main consumers out of foodservice industry. Also teenagers who occupied the most portions of using internet are able to be the most important potential customer at present or in the near future. Therefore if marketing activity is recognized for this potential customer, it will be more effective than any other way to promotion.