• 한국조리학회지
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• 제14권1호
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• pp.1-10
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• 2008

The purpose of this study was to measure the estimated coefficient and marginal willingness to pay of attribute level: origin logo, origin description, traditional food, fusion food, service guarantee, and price, which influence tourist preference for restaurants. Also, the study identified the attribute which confers the highest importance to tourists. Conjoint experiment and the ordinal probit model were used for this study. A total of 210 surveys were conducted by tourists. The findings from this study were as follows. First, the effects of all attributes on tourist preference for restaurants were statistically significant. Second, tourists regarded an origin logo as the very important attribute, and were more willing to pay for the case where the menu contained origin logo. These findings suggested new marketing opportunities for restaurant managers. Although this study provides some evidence on the value of the local product brand to tourists, a similar measure has not been developed for local residents. This is an area in need of future research.

• 경영과정보연구
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• 제18권
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• pp.115-132
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• 2006

The main findings of this study are summarized as follows; 1) For medium-small size Family Restaurant(FR) in the FR market, nowadays, survival is the key issue. If the medium-small size FR is to survive and continue to grow under this competitive environment, it must pursued the efficiency of management with niche marketing strategy. 2) This study is to describe the niche marketing strategy for medium-small size FR. Strategic niche marketing must be based on the target market, market positioning and strategic marketing mix. 3) Medium-small size FR needs to develop the marketing mix factors for the niche marketing strategy. It needs to make customers understand what the FR differs from current and potential competitors. Essentially the medium-small size FR must take a competitive advantage. Hence it will appeal to a substantial number of the segments customers. 4) In using niche marketing strategy, a medium-small size FR must establish the objectives, select the tools, develop the decisions on product differentiation, market segmentation and positioning under various strategic niche marketing factors 5) By carrying out the niche marketing strategy on the target market, customer's desire can be further fulfilled. When management efficiency is improved, we can better cope with changing environment.

• 디지털산업정보학회논문지
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• 제9권4호
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• pp.143-153
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• 2013

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years, however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study, definitions of the "authentic food" in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for "Hwanggeum Bori Aechan", which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.

• 융합경영연구
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• 제6권4호
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• pp.41-49
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• 2018

Purpose - The purpose of the study was to investigate restaurants increasing seaweed of marine products and to let consumers live healthy and happy lives and to discuss increase of seaweeds consumption. The purpose of the study was to give consumers good food and to live healthy and happy life and to elevate life quality and to produce added value by increase of consumption of seaweeds such as laver, brown seaweed, tangle and gracilaria and others and to give economic advantage. The seaweed could be produced in large quantity without spending of much money in accordance with demand to make use of it at restaurants. Research design, data, and Methodology - The author visited restaurant businessmen at Suwon, Anyang, Hwaseong and Yongin to investigate low sales by in-depth interview. The study investigated Kodari-jorim restaurants that made use of laver ssam for side dish. The subject was HS distributors to let restaurant keepers think of seaweeds and replacement of vegetable by seaweed. Results - Women customers who thought of health and diet usually selected menu at the restaurants not to appeal. Conclusions - Menu with high quality seaweeds (low calory, satiety and health) can satisfy women customers thinking much of health and diet to increase consumption of seaweeds. The study was exploratory to investigate in qualitative and quantitative way in the future.

• 벤처창업연구
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• 제7권2호
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• pp.177-187
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• 2012

오늘날 국내 외의 경제발전에 서비스산업의 비중이 매우 커지고 있으며, 미래사회에도 지속적으로 증가될 것으로 예측되며, 이러한 서비스 산업의 경영방식의 하나로 프랜차이즈시스템이 확산되고 있다. 프랜차이즈 시스템(Franchise System)은 선진국에서 인기를 끌고 있는 선진국형 유통형태이며, 유통시장 개방 이후 국내에서는 외국유명브랜드를 중심으로 급속한 성장세를 보이고 있다. 이로 인해 국내 제조 및 유통업계에서는 미래유망업종으로 프랜차이즈시스템에 대한 관심이 커지고 있다. 최근 들어 외환위기와 금융위기를 계기로 다양한 연령계층이 노동시장으로 유입되면서 단기간 내에 적은 자본으로 나의 사업을 창업하고자 하는 인구가 크게 늘고 있다. 이 중 상당수는 독립적 사업을 창업하지만 사업에 대한 경험과 전문지식이 부족하면서 실패를 경험하는 경우가 크게 늘고 있다. 이에 비해 프랜차이즈 창업은 검증된 상품 및 서비스를 제공받으면서 창업한다는 점에서 성공가능성이 높아지면서 프랜차이즈에 대한 관심과 논의가 증가하고 있다. 그러나 프랜차이즈에 대한 관심이 증대하고, 프랜차이즈 산업의 규모가 커지면서 다양한 문제점 또한 부상하고 있다. 국내의 경우 비교적 늦게 프랜차이즈 산업이 도입되었지만 빠르게 성장하면서 문제점을 노정하고 있는 것이 현실이다. 이에 본 논문에서는 프랜차이즈 산업의 특성에 대하여 고찰하고, 또한 다른 나라들의 경우에 대한 사례를 고찰하면서 국내 프랜차이즈 산업의 문제점을 조명하고 이에 대한 대응방안 및 프랜차이즈 산업의 발전방안을 제시하고자 하였다.

• International Journal of Costume and Fashion
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• 제17권1호
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• pp.41-57
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• 2017

The purpose of this research was to develop a typology of fair-trade apparel consumers and present a clear overview of the influence of product knowledge on consumer behaviors. A two-step cluster analysis was used to classify respondents into sub-groups based on their level of self-perceived knowledge and purchase experience. In addition, ANOVA was used to test the predictive validity of the cluster solution. Income was the only demographic variable that significantly differed across groups. The more familiar and more experienced group had higher income than the other groups. Psychographic data showed that attitudes and moral norms varied across groups. The more familiar and more experienced group had more positive attitudes and higher level of moral norms than the less familiar and less experienced group. In terms of behavioristic data, groups differed significantly in purchase intentions and willingness to pay more for fair-trade apparel. That is, the more familiar and more experienced group was willing to pay more and had higher purchase intentions than the less familiar and less experienced group. Overall, the level of product knowledge and purchase experience were considerably low. This study thus confirmed the need to increase consumers' familiarity related to fair-trade apparel products.

• 한국조리학회지
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• 제13권3호
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• pp.115-126
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• 2007

Previous studies have focused on service quality by examining customer satisfaction and retention. Little, if any work has been conducted exploring the emotional state of customers and that state in con-nection to perceived service quality. The objective of this study was to explore and determine how a customer's emotions perceive and respond to service quality within family restaurants. It was found that within a positive emotional field, product and personal service quality showed a high correlation to the positive image while customers experiencing negative emotions had the perception of poorer product and personal service quality as well as a worse impression of cleanliness. Cleanliness was not connected to the issue of customer satisfaction but each of these three factors, whether positive or negative, led to the creation and mediation of an image which in itself directly resulted in customer satisfaction. Customer emotional fields are not merely the by-product of quality issues, or satisfaction but in fact the foundation by which all other factors must be considered and analyzed. Family restaurateurs need to focus on the customer's emotional well-being to create customer satisfaction.

• 한국조리학회지
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• 제13권3호
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• pp.137-147
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• 2007

This study aims to provide the preliminary information for developing a local marine product brand of Busan by investigating consumers' preference and behavior when they choose marine products. The results of the study confirm the importance of branding local marine products. Subjects think a brand of marine products plays an important role in their choice of marine products and has positive relationships with credibility, taste, price premium of products. The results also show that consumers' satisfaction with a marine product brand can be significantly influenced by its taste, package design, and price. When asked about developing a new Busan marine product brand, more than 80% of subjects answer that they are likely to purchase its products and even more respondents think developing a brand has a positive impact on the economy of Busan area.

• 한국조리학회지
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• 제19권1호
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• pp.26-41
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• 2013

본 연구의 목적은 한식당 경영자의 인적자원관리수행 수준에 따라서 고객만족(제품만족, 서비스만족)과 고객충성도에 어떠한 차이가 있는지 살펴보고, 고객만족이 고객충성도에 어떠한 영향을 미치는지 살펴보고자 하였다. 또한, 고객충성도와 재무성과 간의 어떠한 연관성이 있는지 살펴보고, 경영자의 인적자원관리와 재무성과 간의 어떠한 연관성이 있는지 살펴보는 것이다. 조사기간은 2012년 1월 2일부터 1월 17일까지 15일 동안 점심시간과 저녁시간에 진행되었다. 객단가 12,000원 이상의 대구, 경북지역 15개 한식당을 대상으로 실시하였고, 경영자 15부와 고객 336부가 최종분석에 사용되었다. 분석결과, 한식당 경영자의 신규직원교육 및 합리적인보상에 대한 인적자원관리수행 수준이 높은 경우 고객들이 지각하는 제품만족과 서비스만족수준이 유의하게 높은 것으로 나타났고, 신규직원채용, 신규직원교육, 업무성과평가에 대한 인적자원관리수행 수준이 높은 경우 고객들이 지각하는 충성도의 수준이 유의하게 높은 것으로 나타났다. 또한, 제품만족과 서비스만족은 고객충성도의 유의한 영향을 미치는 것으로 나타났으며, 충성도와 재무성과는 유의한 관련성이 있는 것으로 나타났다. 아울러 경영자의 인적자원관리와 재무성과 간에도 유의한 관련성이 있는 것으로 나타났다.

• 한국콘텐츠학회논문지
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• 제20권12호
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• pp.471-481
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• 2020

본 연구는 최근 외식 소비자의 RMR 상품에 대한 관심과 이용 빈도가 상승함에 따라 RMR(레스토랑간편식)상품 선택속성의 요인과 브랜드이미지, 만족도 간의 영향관계를 규명하고자 하였으며, 외식기업 및 레스토랑에서 출시 된 RMR상품 이용경험이 있는 소비자를 대상으로 편의표본추출을 사용하였다. 조사기간은 2020년 8월 10일부터 약 20일간 진행되었으며, 최종 291부를 분석에 사용하였고, 가설 검증을 위해 SPSS 21.0 통계 패키지 프로그램을 이용하였다. 분석결과 가설1의 위생(��=.160), 메뉴(��=.203), 포장(��=.291)은 신뢰성에 유의한 영향이 있었고, 가설2의 메뉴(��=.270) 편의성(��=.201), 포장(��=.195)은 차별성에 유의한 영향이 있는 것으로 나타났다. 가설3의 브랜드 이미지의 중 신뢰성(��=.328)과 차별성(��=.443)은 만족도(��=.428)에 유의한 영향을 미치는 것으로 나타났으며, 가설4의 위생(��=.388) 메뉴(��=.229), 편의성(��=.243)은 만족도에 유의한 영향이 있는 것으로 분석되었다. 마지막으로 본 연구를 통해 RMR 상품 관련 기초 연구 자료로 제공되길 기대하고 외식기업 및 레스토랑의 RMR 상품개발에 방향성 제시와 마케팅의 활용 할 수 있는 이론적 근거로 제시하고자 한다.