• 한국조리학회지
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• 제12권4호
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• pp.33-45
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• 2006

The purpose of this study is to make special study of the efficient operation of university foodservice. The concrete results through the conjoint analysis can be elicited as follows. First, through the interview in depth we draw out the efficient attribute comparing and analyzing elements of selecting menu and main reasons for selecting either student cafeterias or general cafeterias. Second, we elicit the best attribute based on the results of analysis on preference. Third, we present an improvement program for operating student cafeterias through simulation. As a result of conjoint analysis of the main reason for selecting a cafeteria and the utility of each attribute, the most important factor comes price (34.95%), the time required (33.20%), food taste (30.45%), and various menu (1.42%) in that order. What draws attention in the research is that price (34.93%) is not the only factor which influences students' choice of a cafeteria. Location (33.20%) and food taste (30.45%) are all equally important. These results show that students' expectation for cafeterias is getting various. Basically, all customers look for a nearer restaurant where its food taste is good and menu is various at a low price.

• 한국조리학회지
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• 제3권
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• pp.181-202
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• 1997

It is a Heavy Factor of the Labor, Food and Beverage Raw Materials Cost for the Food Service Industry Management of a Hotel Restaurant Operation. Especially, Food & Beverage Raw Materials are the Primary Factor of Determine the Product of Food & Beverage Quality for Sale in the Restaurant and that are Accompany with Cost. Therefore, This paper included that Analyze and Research of Purchasing Pattern, Propose to a New Concept of the Food & Beverage Purchasing Management for a Action about Purchasing Management Effectively.

• 한국조리학회지
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• 제11권4호
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• pp.150-163
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• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• 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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• 제14권4호
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• pp.306-316
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• 2008

The purpose of this study is to identify how and job satisfaction and job training affect service quality and to offer strategic tools for enhancing competitiveness of the food service business industry. To fulfill this purpose, this study utilized a factor analysis, frequence test, a reliability analysis and a covariance structure analysis. The results of the analyses show that one dimension such as "job training" influenced service quality. This means that restaurants should put more focus on job training to improve service quality for customers.

• International Journal of Advanced Culture Technology
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• 제9권2호
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• pp.100-105
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• 2021

Contactless service is rapidly emerging as a new growth strategy due to consumers who are reluctant to the face-to-face situation in the global pandemic of coronavirus disease 2019 (COVID-19), and various technologies are being developed to support the fast-growing contactless service market. In particular, the restaurant industry is one of the most desperate industrial fields requiring technologies for contactless service, and the representative technical case should be a kiosk, which has the advantage of reducing labor costs for the restaurant owners and provides psychological relaxation and satisfaction to the customer. In this paper, we propose a solution to the restaurant's store operation through the unmanned kiosk using a state-of-the-art artificial intelligence (AI) technology of image recognition. Especially, for the products that do not have barcodes in bakeries, fresh foods (fruits, vegetables, etc.), and autonomous restaurants on highways, which cause increased labor costs and many hassles, our proposed system should be very useful. The proposed system recognizes products without barcodes on the ground of image-based AI algorithm technology and makes automatic payments. To test the proposed system feasibility, we established an AI vision system using a commercial camera and conducted an image recognition test by training object detection AI models using donut images. The proposed system has a self-learning system with mismatched information in operation. The self-learning AI technology allows us to upgrade the recognition performance continuously. We proposed a fully automated payment system with AI vision technology and showed system feasibility by the performance test. The system realizes contactless service for self-checkout in the restaurant business area and improves the cost-saving in managing human resources.

• 한국조리학회지
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• 제8권2호
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• pp.1-17
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• 2002

This is the study about the efficient operation management of family restaurant employee. This study focus on the establishment and proposal of the efficient management plan of family restaurant industry's worker by the result which was analyzed statistically. In the side of employee's management, It will have to try to become accomplished a policy of public welfare possible to understand and the both direction communication that it will be able to understand with each other to understand. Also the possibility of incentive in order to be, must endeavor as continuation of the holiday duration when is not the money compensation which is simple even from compensation dimension, the holiday system which is various. In the side of employee's development training as providing the chance possibility of ability development there is a possibility where a satisfaction the business enterprise of family restaurant industry's worker will lead and occupation it will feel and the continuous training against the field which the oneself inside the store is keeping it leads and the knowledge. In the conclusion, the study of the human resources and the efficient human resources who is the possibility the manager and worker for being satisfactory should be go on.

• 한국식품조리과학회지
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• 제24권1호
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• pp.16-22
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• 2008

This study focused on the attribution factors affecting billed Silvertown residents' satisfaction and trust in relation to foodservice. Residents living in 'N' charged Silvertown were randomly selected for the study. Among them, 27 did not complete the survey, and a total of 143 questionnaires were analyzed. Data analyses were carried out using the frequency, factor analysis, cross tabs, and regression procedures of the SPSS 12.0 package. The results were as follows. First, for prospective Silvertown residents, among all the service offered, meals and medical services were of primary importance. Second, for Silertown foodservice, menu variety and taste were the most important aspects. Third, in the factor analysis for effects of foodservice on satisfaction and trust, the factor were restaurant facilities, food taste and quality, and restaurant operations. Fourth, in the relationship between the restaurant operation and residents' satisfaction levels, restaurant equipment, food taste and quality, and the resident's level of trust were significant. Finally, foodservice satisfaction and trust significantly affected residents' satisfaction with living in Silvertown.

• 벤처혁신연구
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• 제1권1호
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• pp.197-210
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• 2018

본 연구는 최첨단 친환경의 인덕션 렌지를 매립한 음식점 테이블의 인덕션 서비스스케이프와 이용자 만족 및 재구매 의도의 영향관계에 대한 선행연구의 내용을 바탕으로 연구모형을 설계하고, 변수들 간의 영향관계를 분석하였다. 본 논문의 주요 분석결과는 다음과 같다. 조사 대상자의 인구 통계학적 특성으로서 남성 응답자가 104명, 여성 응답자가 106명으로, 남·여의 비율이 거의 비슷하게 참여하였으며, 응답자들의 직급 및 직책으로는 레스토랑 대표가 68명, 레스토랑 운영자 혹은 관리자가 142명이었다. 인덕션 렌지를 매립한 음식점들의 종업원 숫자 또한 5명 이상의 음식점이 62.4％로 나타나 일반 음식점 평균(2.8명) 보다 대형매장의 형태로 확실히 구분되어 나타났다. 회귀분석에 의한 가설 검증결과 ①레스토랑의 친환경 기능 인덕션 서비스스케이프가 이용자 만족에 유의한 영향을 미치는 것으로 나타났으며, ②레스토랑의 친환경 기능 인덕션 서비스스케이프가 재구매 의도에 유의한 영향을 미치는 것으로 나타났고, ③레스토랑의 친환경 기능의 인덕션을 매립한 음식점운영·관리자의 만족이 재구매 의도에 유의한 영향을 미치는 것으로 나타나 본 연구에서 제시되었던 가설은 채택 되었다.

• 한국식품조리과학회지
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• 제31권1호
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.