• Culinary science and hospitality research
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• v.23 no.1
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• pp.84-94
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• 2017

The purpose of this study is to empirically test a proposed relationship among perceived restaurant quality, type of restaurant, satisfaction, and return patronage intentions with a focus on solo diners. More specifically, the objectives of this study are to assess the effects of three perceived qualities (i.e., food, service, and physical environment) and types of restaurants on solo diner (1) satisfaction and (2) return patronage intentions. The findings show that the greatest weight was put on food quality in increasing both solo diner satisfaction and return patronage intentions. Service quality was the second important contributor in satisfying solo diners, followed by physical environment quality. In addition, the findings indicated that solo diner satisfaction was affected by different types of restaurants.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.241-242
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• 2005

Due to the change in modern lifestyle and social pattern, food service industry has steadily grown recently. Especially, in terms of familiarity, chinese restaurant can be most popular type of dining alternative to Korean. The project was aiming to establish a new branch of the existing restaurant which has a main location in Kangnam area and has been famous for it's food quality, kind services and good interior design. This restaurant is located in Seohyoun-Dong, Bundang-Gu, Kyoungki-Do and this area is very crowded by both residential apartments and commercial offices. Considering the complexity in regional characteristics, this restaurant has basically targeted frequent dining-out family groups. In addition, the floor design was flexibly developed to be able to accomodate large office dining customers. The overall design was intended to keep very elegant and simple atmosphere, developed to express eco-friendly image by adopting the 'Water' component in the floor plan.

• International Journal of Computer Science & Network Security
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• v.22 no.9
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• pp.69-74
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• 2022

The main purpose of the study is to determine the features of state regulation of the hotel and restaurant business in the digital economy. Particularly relevant are the processes of digitalization of the service sector. Trade and transport companies, enterprises in the hotel and restaurant industry, catering got the opportunity to expand the target audience, improve the quality of service, develop at an accelerated pace, take into account that in the global digital economy, victory will go to those whose arsenal will involve a large number of high-quality digital platforms. As a result of the study, key aspects of state regulation of the hotel and restaurant business in the digital economy were identified.

• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.33-44
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• 2021

This study was intended to suggest the future direction of catering companies in line with the new normal in the era of COVID-19. The purpose of this study is to investigate the effect of image and awareness of signs for safe restaurant on behavioral intentions. As a result of testing the hypothesis, first, it was found that the image of the sign for the safe restaurant had a significant effect on the recognition. Second, the image of the safe restaurant sign has a significant effect on trust. Third, it was found that the awareness of the signs for the safe restaurant had a significant effect on trust. Fourth, trust had a significant effect on behavior intention. Fifth, it was found that the image and awareness of the sign in the safe restaurant did not have a statistically significant effect on the behavioral intention. Sixth, it was found that the image of the sign at the safe restaurant and the awareness of the sign at the safe restaurant completely mediate trust and have a significant effect on the behavioral intention. The results of this study show the need for publicity activities to raise awareness of the safe restaurant certification and the importance of giving trust to consumers.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.134-151
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• 2011

The strategy for brand alliance is a new type of franchise to iron out the problems like the hotel restaurant's structural contradiction and decreasing profits caused by keen competition with external restaurants. This study is purposed to present the decisive factors for the brand alliance throughexamining the correlations between the brand restaurant designation standards and the expected effects from local low- and mid-priced hotel's brand alliance. The questionnaires were distributed to instructors and professors who have experience in teaching the food and beverage sections at college's hotel and tourism departments and 100 specialists at managerial level of a hotel's food and beverage parts.This survey was conducted for 20 days from December 2 to 22, 2004 and analyzed by independent t-test and canonical correlation analysis. The findings of this survey are as follows.Firstly, the service of the expected effect factors of the brand alliance was recognized relatively high by the specialists in hotel industry, while the sales effect factor of restaurant designation standards was recognized higher by the academic experts.The specialists of the hotel industry recognized the factors of menu and corporate culture higher than the academic experts. Secondly, the entire factors of the brand restaurant designation standards showed a correlation with the whole factors of the restaurant designation standards.In particular, the 'menu' factor presented the most influential to the expected effects of brand alliance.The factors of 'risk reduction' and 'synergy effect' exerted the strongest effect on the restaurant designation standards, which indicated the mutual correlation between the expected effect of brand alliance and the restaurant designation standards. Based on this study, the correlation between the expected effect of brand alliance and brand restaurant designation standards may play a primary role to choose a partner for the brand alliance, a decisive factor for the success.The execution of the brand alliance or the method to designate the alliance partner may vary from the hotel's desirable effects when the brand alliance is determined.In other words, the partner designation standards should be corresponding to the expected effects from the brand alliance between hotel and brand restaurant, and the academic and industrial experts' perceived differences in the expected effects of brand alliance and restaurant designation standards should be clarified to display the direction of decision-making and find the potential risks.

• Information Systems Review
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• v.25 no.1
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• pp.27-46
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• 2023

Research on restaurant recommender systems has been proposed due to the development of the food service industry and the increasing demand for restaurants. Existing restaurant recommendation studies extracted consumer preference information through quantitative information or online review sensitivity analysis, but there is a limitation that it cannot reflect consumer semantic preference information. In addition, there is a lack of recommendation research that reflects the detailed attributes of restaurants. To solve this problem, this study proposed a model that can learn the interaction between consumer preferences and restaurant attributes by applying deep learning techniques. First, the convolutional neural network was applied to online reviews to extract semantic preference information from consumers, and embedded techniques were applied to restaurant information to extract detailed attributes of restaurants. Finally, the interaction between consumer preference and restaurant attributes was learned through the element-wise products to predict the consumer preference rating. Experiments using an online review of Yelp.com to evaluate the performance of the proposed model in this study confirmed that the proposed model in this study showed excellent recommendation performance. By proposing a customized restaurant recommendation system using big data from the restaurant industry, this study expects to provide various academic and practical implications.

• Food Industry And Nutrition
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• v.2 no.2
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• pp.24-29
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• 1997

• Bulletin of Food Technology
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• v.23 no.3
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• pp.345-356
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• 2010

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.192-203
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• 2007

The purpose of this study is to figure out the plans to improve business in Hotel French restaurants. This study conducts documentary study and empirical study. To achieve the purpose, a survey was conducted by 172 staffs of Hotel French restaurants in Seoul. The result of this research is as follows. Hotel restaurant operators recognize the importance of promotion and development of new sales goods. But they haven't done long-term marketing directions focusing on cost-saving and ephemeral sales promotion effects. Hotel restaurants should establish public information strategies uniformly and look for the plans that offer customers adequate information. Also, they should make a differentiation strategy within the same industry, can always give recency to customers, and enhance the event-connecting promotion menu and business activation.