• Korean journal of food and cookery science
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• v.19 no.3
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• pp.363-373
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• 2003

The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.12-19
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• 2014

The purpose of this research was to study the affects of atmosphere and convenience attributes on restaurant selection of customers aged between 50 to 60, referred to as new seniors. A survey was conducted with questions including convenience and atmosphere attributes (5 factors, 24 questions), respondents' dining-out behavior (6 questions), and general characteristics. For the analysis, SPSS 20.0 was used for the frequency analysis, factor analysis and ANOVA. The findings of this research are as follows : First, new seniors considered cleanliness (4.23) as the most important factor when choosing a restaurant. Convenient facility (3.89), ease of use (3.68), atmosphere (3.33) and children amenities (3.18) followed. Second, the importance of factors were compared according to the general characteristics. Based on gender, cleanliness and convenient facility showed a significant difference (p<0.05). Depending on whether they help raise their grandchildren and household type, the difference of ease of use and children amenities showed significance (p<0.05). Third, the importance of factors were compared based on their dining-out behavior. According to the average visits made to restaurants and the average payment per person, the difference of cleanliness and ease of use factors showed a significant difference (p<0.05). In addition, there were significant differences (p<0.05) on convenient facility and atmosphere factor depending on the average payment per person. The results of this research hopes to provide useful information to marketers targeting new seniors.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.79-91
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• 2010

The purpose of this study is to investigate selection attributes of Korea and China restaurants in China. By a convenience sampling method, total 479(245 China restaurants and 234 Korea restaurants) useable data were selected. Multiple statistical methods(factor analysis, reliability analysis, T-test, multiple regression) were used to analyze the data. The results are as follows: First, restaurant satisfaction is affected by selection restaurant attribute factors. Second, restaurant satisfaction bas a significant impact on customer loyalty. Third, Korea and China restaurants have differences in customer satisfaction. Fourth, Korea and China restaurants have differences in customer loyalty.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.553-562
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• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.804-812
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• 2015

A Study of Instant rice selected attributes of instant rice, the decrease in rice consumption is in fact been hailed as a stock and based on dietary lifestyle through prior research, attempting to validate whether the behavior between the related implications. The instant rice revitalization plan of conducting were developed further, consumers want instant rice and at the same time. Confirmed based on the selected attributes of instant rice according to consumer dietary lifestyle through this research to know could have instant rice selection attributes affect the degree of the action. Compare the differences of regional instant rice selected attributes gradually increasing area for future research, instant rice consumers surveyed Seoul, Gyeonggi-do area only residing in the limitations of this study, which, because you are studying in different regions.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.55-64
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• 2020

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.432-439
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• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.663-670
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• 2009

The domestic foodservice and restaurant industries have been rapidly growing. Therefore, it is necessary for restaurants to analyze the demands and desires of their customers according to internal attributions, and to understand how these may change in the future. To explore the internal attributions of individuals, such as personality, this study examined differences between the promotion and prevention focuses of 'Self-Regulatory Focus Theory'. Based on this theory, hypotheses were prepared and two experiments- & -were performed to assess the hypotheses. showed that consumers who had a promotion focus were interested in the following factors: events, advertisement images and taste; whereas those with a prevention focus concentrated more on factors related to comfortoriented qualities, such as reputation and price satisfaction. In , after performing situational regulatory focus manipulation with the subjects, there were different results between promotion and prevention: in the promotion focus, when a prevention focus was induced, subjects concentrated more on price satisfaction, reputation, highly nutritious menu, and sanitary conditions; whereas in the prevention focus, when a promotion focus was induced, they concentrated on advertisement images, events, and restaurant atmosphere.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.140-152
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• 2011

As increased demand for well-being food caused more interest in hangwa, or Korean traditional sweets and cookies, this study attempted to analyze the effects of psychological well-being awareness on selection attributes for it and customer satisfaction based on the customers who buy hangwa. As a result of statistical analysis, psychological well-being awareness positively affects selection attributes for hangwa. It also bas a positive effect on customer satisfaction.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.25-36
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• 2016

This study examined the factors that affect the relationship between single-person households, food related life style, restaurant selection attributes, and behavioral intention. In order to perform statistical analyses required in the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding food related life style were extracted from all measurements with a KMO of 0.716 and a total cumulative variance of 64.437%, With regard to restaurant selection attributes, one factor was extracted with a total cumulative variance of 75.372% and a KMO score of 0.739. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 61.312% and a KMO score of 0.666. All factors were significant to .000 and the correlation between variables was significant. Thus, based on the results, the main research hypotheses regarding the relationships among food related life style restaurant selection attributes, and behavioral intention were adopted.