• 한국조리학회지
• /
• 제13권1호
• /
• pp.1-10
• /
• 2007

Co-branding of food courts is turning into a trend with the activation of recent entrance of famous restaurants into shopping departments and other large-size buildings. This research analyzes the effects of co-brand food courts on the choices of dining enterprises by dealing with the customers of these newly activated food courts in shopping malls and large-size buildings. By analyzing the effects of the present status of customers' using food courts according to the characteristics of their choices of dining enterprises, food and brand elements were found to have an effect on the restaurant brand recognition of food courts, and price factor was found to have an effect on an visitors' recommendation intension. Therefore, customers who set importance on food and brand elements tend to take the brand of food courts into consideration as well; therefore, the maintenance of food quality and strengthening of brand image are mandatory in case of food court operation.

• 한국식품조리과학회지
• /
• 제30권6호
• /
• pp.735-745
• /
• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.

• 한국IT서비스학회지
• /
• 제8권2호
• /
• pp.137-146
• /
• 2009

Recently the POS system market expands rapidly due to the advance of global restaurant franchises into domestic market and increase of speciality restaurants. Especially, demand for low-cost models increases sharply as small and medium-sized retailers and restaurants adopt the POS system actively. According to the current trend of the POS system, in this study, we develop an embedded-type wireless POS system using Zigbee communication, which can be used efficiently in spacious stores without space and/or time limit. The POS system is designed and implemented with three objectives: first, we develop embedded-type POS system cheaper than PC-type POS system, second, we develop a competitive product with high quality and low cost and last, we focus on developing a POS system which can be used in the food service industry.

• 한국조리학회지
• /
• 제2권
• /
• pp.237-354
• /
• 1996

The following, based on this study, are suggested as the efficient ways of the hotel restaurant management. Firstly, the introduction of the concept of marketing. Secondly, the exhaustive personal management. Fourthly, 2P (Positioning, Personality).1M (Merchandising) as the basic strategies Fiftyly, an introduction of quality control. Sixthly, the development of the advanced and updated technique of advertisement. Seventhly, the through control of the menu, a bill of fare. Eighthly, the impressive space production. Ninthly, the development of sincere service skills. As we have learned so far, the ultimate goal of hotel restaurants is undoubtedely the maximization of profitby enlarging the nubmer of repeating guests and new comers, the idealand alluring longrange management strategies should essentially be set up, and the unceasing study and effort are expected so that we can meet actively and positively atonce the varying guests needs and the management surroundings.

• 한국프랜차이즈경영연구
• /
• 제8권2호
• /
• pp.37-47
• /
• 2017

Purpose - Recently, the food service franchise market is experiencing rapid growth and competition is intensifying. Therefore, consumer choice has expanded, and reputation management has become important as a strategy for survival of corporations. Based on previous studies, this research proposed the theoretical framework about the structural relationships among reputation, trust(cognitive trust, affective trust), and loyalty. Research design, data, and methodology - This study examined the structural relationship between reputation, trust, and loyalty from the customer's perspective. Based on comprehensive validation procedures across nine food service Franchise firm types, This study found support for a five-dimensional scale with the following dimensions: Customer Orientation, Employer Brand, Reliable and Financially Strong Company, Product and Service Quality, and Social and Environmental Responsibility. In order to verify the research purposes, research model and hypotheses were developed. The data were collected from 227 food service franchise consumers through online survey. The data was analyzed with SPSS 24.0 and Amos 23.0 statistical program. Result - The results of the study are as follows. First, customer orientation, reliable·financially strong company and product·service quality have significant impact on corporate cognitive trust. And employer brand, product/service quality and social·environmental responsibility have significant impact on corporate affective trust. Second, cognitive trust and affective trust have significant impacts on consumer loyalty. Conclusions - The implications of this study are following as: From the theoretical perspective, this study considers trust as two dimensions such as cognitive and affective, not a single dimension, and identify what dimensions of franchise firms affect consumers' reputation perception and in turn lead cognitive and affective trust, and loyalty. This study also provides several managerial implications. In the franchise market where competition is intensifying, it is very important to analyze the attitudes of consumers in order to gain an advantage in competition with other competitors. In this study, it is meaningful that the study was conducted on consumers who have experience using a restaurant franchise company. Also, reputation is necessary to pay attention to the company because it is an important variable that strengthens with customer through confidence in food service franchise business, and leads loyalty and consumer consumption. Therefore, marketers should develop marketing strategies considering various reputation factors.

• 한국조리학회지
• /
• 제17권2호
• /
• pp.1-17
• /
• 2011

본 연구에서는 부산지역 한식호텔레스토랑을 이용하는 고객의 메뉴선택속성으로 메뉴디자인, 메뉴품질, 건강, 메뉴선택동기, 메뉴제공이 고객 만족과 재방문의도에 관한 연구이다. 그리고 변수들 관계의 인과관계를 수행하였다. 실증분석을 위한 설문조사는 부산지역 호텔한식레스토랑을 이용하는 고객을 대상으로 하였으며, 조사기간은 2008년 9월 1일부터 9월 30일까지 실시되었다. 실증분석 유호표본은 310부를 가지고 사회과학 통계프로그램인 SPSS/PC+ for Window 12.0을 이용하여 분석하였다. 분석결과는 다음과 같다. 첫째, 한식 레스토랑 메뉴선택 속성 중 고객만족에 가장 큰 영향을 미치는 요인으로는 건강요인이다. 이는 오늘날 웰빙으로 인한 건강을 지향하는 소비 경향이 반영된 것으로 볼 수 있다. 둘째, 메뉴 선택 속성의 요인 중 가장 크게 영향을 미치는 요인은 메뉴디자인이다. 이는 호기심을 유발하는 다양하고 독특한 메뉴를 디자인하여 메뉴에 대한 설명을 추가하여 차별화한 요인이 향후 재방문하는 것에 긍정적인 영향을 미치는 것으로 나타났다. 셋째, 메뉴 품질, 건강, 메뉴의 제공이 고객 만족이 영향을 미치는 것으로 나타났다. 넷째, 한식 레스토랑을 이용함에 있어 메뉴 선택 고려요인은 맛과 영양을 가장 중요한 것으로 나타났다. 한계점으로는 부산지역에 한정되어 연구가 이루어 졌으며, 특히 관광호텔을 대상으로 하여 일반 소비자들의 이용 빈도가 높은 대중의 한식레스토랑의 실증조사는 실시되지 않았다.

• 한국생활과학회지
• /
• 제15권2호
• /
• pp.251-259
• /
• 2006

The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

• 한국조리학회지
• /
• 제21권1호
• /
• pp.250-266
• /
• 2015

오늘날 실버세대는 독립된 소비세대로 사회 여러 분야에서 실버외식산업을 급성장시키는 세대이기도 하다. 본 연구에서는 새로운 소비의 주체세력으로 부상하고 있는 실버세대를 대상으로 실버세대에 대한 외식 소비행동에 따른 외식 선택속성과 식습관 변화를 살펴보고자 하였다. 서울에 거주하는 55세 이상의 실버 연령인 216명을 대상으로 하여 식습관 수준과 인구사회학적 특성에 따른 변인분석은 독립표본 t-검증과 F-검증을 실시하였으며, 실버세대의 식습관에 따른 소비태도와 외식소비행동 차이를 알아보기 위하여는 ${\chi}^2$검증을 실시하였다. 분석한 연구 결과를 요약하여 다음과 같은 결과를 얻었다. 첫째, 실버세대의 식습관 수준은 3점 만점에 평균 2.02점으로 나타나, 식습관이 어느 정도 양호함을 알 수 있었다. 둘째, 실버세대의 식습관에 따른 외식소비태도 차이를 분석한 결과, 식습관 태도가 비교적 양호한 사람들이 불량한 집단보다 물리적인 환경, 메뉴의 다양성, 업체의 품질과 서비스를 찾아서 외식업체를 선택하는 것으로 나타났다. 셋째, 실버세대의 식습관에 따른 외식소비행동 변화를 분석한 결과, 식습관 수준에 따른 외식업체 정보 출처와 외식업체 선택 선정기준 변수에 대해서만 집단 간 차이가 있는 것으로 나타났다.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제10권
• /
• pp.187-202
• /
• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.

• 한국조리학회지
• /
• 제15권4호
• /
• pp.159-171
• /
• 2009

지리적표시제는 농산물 및 그 가공품의 명성 품질 기타 특징이 본질적으로 특정 지역의 지리적 특성에 기인하는 경우 그 곳에서 생산된 특산품임을 입증하는 제도로 유럽의 국가들에서 주로 와인과 식품과 관련해 지난 30년 이상 광범위하게 활용되어 왔다. 본 연구는 농산물 및 가공품의 지리적표시제에 대한 소비자의 인식과 구매경험에 대해 조사하였다. 또한 본 연구는 지리적표시 상품에 대한 소비자의 추가 가격 지불 의사에 대한 조사도 실시하였다. 실증조사 결과, 24.0%의 응답자가 지리적표시제 상품을 구매한 경험이 있으며, 49.5%의 응답자는 구매 경험이 없는 것으로 조사되었다. 또한 26.5%의 응답자는 지리적표시제에 대해 알지 못하는 것으로 밝혀졌다. 구매 이유는 품질에 대한 신뢰, 안전, 좋은 맛의 순으로 나타났으며, 비구매 이유는 지식 및 관심 부족, 큰 차이 없는 품질의 순으로 나타났다. 지리적표시제 상품에 대한 소비자의 추가 가격 지불 의사에 대해 조사한 결과, 인삼류, 와인, 쇠고기와 같은 고가의 품목일수록 높은 가격 프리미엄을 지불할 의사가 있는 것으로 조사되었다.