• Culinary science and hospitality research
• /
• v.10 no.3
• /
• pp.18-31
• /
• 2004

Korean food industry has been developed while it receives footlights as the most encouraging industry and composing one axis of food industry under various marketing activities and severe competitions. The purpose of this study was to understand customer's reason to use bakery, extract important factor, systematically analyze and suggest the direction of bakery industry through study on the character of bakery-user. The researcher Modified the Questionnaire developed by Yoon, YH(2000) & Kim, SE(2002). The major findings obtained from this study were as follows. First, on factors of confidence and propriety, price and communication with consumers, product and service, and service response, there was a high difference between male and female. Second, on factors of accessibility & product and service, there was a high difference among disparity of age. Third, on item of confidence and propriety, there was a high difference among customers' residing styles. Fourth, in relation to income level, there was statistically no difference.

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.261-279
• /
• 1999

In order to meet competitive power, foodservice should aim to satisfy customers through distinguished quality and service as well as speciality and know-how. Especially, in coming 2000 year will be openned ASEM, 2001 will be the "Year to visit Korea", 2002 will be openned Korea-Japan Soccer World Cup, with these event as a momentum the domestic foodservice industry would be continuously increased and improved. Foodservice industry is the tertiary industry with the potentiality, tremendous popularity, premanancy and future-orient, it is gradually taking root as a basic industry after going through the industrialization. Furthermore, foodservice industry aim to satisfy customer based on quality, services, cleanliness, atmosphere, timing and value, besides, it is customer closeby service which to supply value and satisfaction through systemization, being manual, being technological renovation. Strategic management of foodservice industry is as following: Firstly, marketing strategy requires positing strategy to recongnize self-brand to the customer, thus requires to get hold how to take firm in customers′ mind. And then distingushed strategy requires. So somehow it is important to secure competitive in customers′ mind. Secondaryly, it requires strategy of competive advantegy. It is not to improve unique core competence of industry which is developed and studies for a long time but to pursuit diversfication based on core of industry Thirdly, it requires strategy of customer satisfaction. In these modern days it is important how much to satisfy customer, as it could be not expect continuous frowth and development without strategy of customer satisfaction. Therefore strategy of customer satisfaction is a necessary condition for the foodservice industry.

• The Journal of Asian Finance, Economics and Business
• /
• v.9 no.5
• /
• pp.487-496
• /
• 2022

This study attempts to discover a differentiated service strategy for the hotpot restaurant industry from the perspective of Chinese Generation Z customers, as well as to further explore the inner needs of Chinese Generation Z to make practical implications for discovering the method of gaining their satisfaction and loyalty. This paper employs questionnaires to collect analytical data and through a case study to produce company strategies. Smith's Marketing Ethics Sequential System Model (SMESSM) is introduced in this paper for the decision of whether the case study company Haidilao Hot Pot should make a new strategy on service based on Generation Z's consuming behavior. The findings of this study demonstrate that hotpot restaurant must differentiate their services for Generation Z from older generation customers to gain a sustainable development of the hotpot business. Proper differentiated service will not only improve Generation Z's dining experience but also reduce costs. This paper is the first to discuss differentiated service strategy in the hotpot restaurant business from the perspective of Generation Z customers. And a Chinese experience of SMESSM for practical use is introduced in this paper, which enriches the relevant implications for future research on business strategy.

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

• Culinary science and hospitality research
• /
• v.2
• /
• pp.25-46
• /
• 1996

The clients of hotel desire to be recognized as special persons who have their own personality and self-consciousness. The other hand, The hotel concentrates upon marketing strategy which acts a part of expanding sales. Namely, They find out the need of client, satisfy the desired need, ensure and manage the existing regular customers and make new clients regular customers. So they gain an advantage over competitive hotels. They make strategics of Telemarketing technique which is one of the developed-marketing techniques, can provide distinctive and familiar service and have an hight effect at the low cost. The attractions of Telemarketing strategy can be explained as follows. 1. It is the medium that have cost efficiency. 2. It possesses attractions to do time management. 3. It has control cash flow. 4. It can improve cash flow. 5. Market expansion can be accomplished. 6. It is a medium fit for prospecting over long-term period. 7. It can improve customer relations. 8. It fits seasonality (seasonal sales) 9. It brings greater order volume. 10. It benefits from lower personnel costs. 11. High volume productivity is realized. 12. It has attraction of versatility. 13. It has ease of start-up.

• Proceedings of the Safety Management and Science Conference
• /
• 2010.11a
• /
• pp.399-416
• /
• 2010

Recently, As a marketing communications strategy, many companies are involved in sports sponsorship. Companies use sports sponsorship to increase the company's image. Or sponsorship gives the company an image change. Businesses have to complement and improve the advertising effects complementary. A new form of sports sponsorship as a marketing vehicle, Companies will bring a new marketing strategy. In addition, the importance of sponsorship is even more greater. In this study, as a way of Sports marketing, Corporate image using a sponsorship affect recognize any on consumer's purchasing behavior. Study results, It proved that Corporate image using a sponsorship affect recognize on consumer's purchasing behavior. It will continue to grow the sports field. Companies is important a variety of communication channels with customers. In this competitive marketplace, To become a competitive business effectively should be communicate with customers.

• International Journal of Quality Innovation
• /
• v.7 no.3
• /
• pp.82-91
• /
• 2006

In order to achieve sustainable growth in the era of global competitiveness, a speedy and flexible strategy is needed in the fast changing management environment. For this purpose, strengthening the core confidence in the organization along with acquiring competitive advantages that cannot be easily copied by competitors should be done based on dealing with needs from customers and markets positively. In this study, the creative value innovation strategy and creative value design methodology will be presented to improve company competitiveness.

• Journal of the Korea Institute of Building Construction
• /
• v.9 no.5
• /
• pp.163-172
• /
• 2009

As customers are becoming increasingly important in corporate management, there is a growing demand for migration to customer-focused organizational structures. Unlike the manufacturing industry, the construction industry is non-iterative and non-standardized. As a result, a wide variety of materials, human resources, technologies and equipment must be mobilized in complex work activities to complete a structure. Consequently, surprises are bound to occur as such work activities progress. This paper intends to study a strategy that is designed to improve customer services for apartment building units. It aims primarily to focus on cost control and brand management. Housing tenants and industry experts are surveyed to collect input for issue analysis. In addition, the external circumstances and internal capabilities of major builders in Korea are analyzed, and a SWOT analysis is performed regarding market conditions related to customer service. These analysis results are utilized to develop a strategy implementation plan over different time frames, and the operational resources available for such strategy implementation are analyzed in order to forecast its performance. This research will facilitate communication between construction companies in Korea and their customers by proposing a customer service improvement strategy for apartment building units, and is expected to provide resource material for a strategic analysis of efforts to fully incorporate customer requirements

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.812-822
• /
• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• Proceedings of the KSR Conference
• /
• 2005.11a
• /
• pp.546-551
• /
• 2005

With the opening of the KTX in April 2004 and launching the KORAIL(Korea Railroad Corporation) in January 2005, KORAIL company brand and service product brand were unrecognized. Each brand is very important invisible assets in KORAIL and KORAIL affiliate companies because of their powerful perception of the customers. This study suggests that how to improve and manage KORAIL brand reputation and how can KORAIL employees differentiate other transportation system in the near future. To obtain more benefits using the brand strengthen strategy in KORAIL.