• Title, Summary, Keyword: Japanese Restaurant

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A study on the Restaurant Total Coordination and Traditionality Expression Method of Japanese Restaurant in New york (뉴욕 소재 일식당의 레스토랑 토탈 코디네이션과 전통성 표현 방법에 관한 연구)

  • Lee, Ji-Hyun;Oh, Hye-Kyung
    • Korean Institute of Interior Design Journal
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    • v.19 no.5
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    • pp.140-147
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    • 2010
  • The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

A Study on the Customer's Selection Attributes for Japanese Chain Restaurants in Seoul.Kyunggi Area (서울.경기지역 일식체인 레스토랑의 선택속성에 관한 연구)

  • Yun, Tae-Hwan;Lee, Soo-Bum;Yoon, Hye-Hyun
    • Journal of the Korean Society of Food Culture
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    • v.19 no.1
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    • pp.1-11
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    • 2004
  • The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

Analysis of the Menu from a Japanese Restaurant Using Menu Engineering and Cost/Margin Analysis - A Case of a Restaurant at a First Class (A) Hotel - (메뉴 엔지니어링, CMA분석방법에 의한 일식 메뉴 비교분석 - 특 1급 A호텔 레스토랑 사례 -)

  • Jeong, Woo-Seok;Byun, Kwang-In;Park, Sung-Su
    • Journal of the Korean Society of Food Culture
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    • v.23 no.5
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    • pp.595-604
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    • 2008
  • This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

Analysis of Set Menu of Japanese Restaurant in Hotel of Gwangju and Southern Jeonla Province (광주.전남지역 호텔 일식 레스토랑의 세트 메뉴 분석)

  • 김기영;박계영;양태석
    • Culinary science and hospitality research
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    • v.10 no.2
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    • pp.121-134
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    • 2004
  • The research on set menus served at Japanese restaurants at special-rate hotels around Gwangju and Jeonla Province suggests problems and rooms for improvement through examination of the current status of set menus at Japanese Restaurant in hotels of Gwangju and southern Jeonla province, prime cost, and sales volume. Advantageous points of course menus served at Japanese restaurants at hotels are as followings: a variety of courses are available; ingredients can reflect seasonal change; clients are satisfied with food at reasonable cost; and it results in sales increase. Based on such measures, more efforts should be made in order to advance preference and satisfaction with menus, cut back on prime cost, and maximize sales volume.

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The Effect of Food Service Organization Employee's Leaderships Type on Organizational Commitment and Managerial Performance: Focused on Busan Haeundae Area (외식업 종사자 리더십 유형이 조직몰입, 경영성과에 미치는 영향: 부산 해운대 지역을 중심으로)

  • Ahn, Gee-jung;Kim, Dong-gyu
    • Culinary science and hospitality research
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    • v.23 no.5
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    • pp.187-198
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    • 2017
  • The purpose of the study was to investigate the relationships among leadership, organizational commitment and management performance of restaurant workers from the Busan Haeundae area. Normally, each leadership type(transactional leadership, transformational leadership, servant leadership) effected organizational commitment and management result. For the field test and verification, 200 staffs of the Haeundae restaurant participated in the survey from April 1st to May 30th, 2017. The research result was summarized as follows. First, all leadership types(transformational leadership, transformational leadership, servant leadership) of Haeundae restaurant staffs had a positive impact on affective involvement. Second, transformational leadership and transactional leadership of restaurant staffs had a positive influence on continuous commitment. Lastly, continuous commitment of restaurant staffs in Haeundae affected management result. In conclusion, precedent study explained only hotel investigation.

Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese (식생활 라이프스타일에 따른 한식당 만족도 -일본인과 중국인 중심으로)

  • Kim, Jin-Hee;Jeon, Min-Sun;Park, Dae-Seop;Kim, Soo-Min;Paik, Jin-Kyung;Hong, Wan-Soo
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.617-624
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    • 2013
  • Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

Customers' Selection Attributes and Satisfaction for Japanese Restaurants (일식 전문식당에 대한 선택 속성 및 만족도 연구)

  • Choi, Jae-Hong;Kim, Sung-Ok;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.5
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    • pp.623-633
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    • 2006
  • This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

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A Study on Characteristics of Indoor space and Food related of Japanese restaurant as successful model for globalizing Korean restaurants - Japanese restaurants in Hong Kong - (한식당 세계화를 위한 성공모델로서의 일식당 실내공간과 음식관련요소의 특성 연구 - 홍콩 소재 일식당 대상 -)

  • Lee, Ji-Hyun;Oh, Hye-Kung
    • Korean Institute of Interior Design Journal
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    • v.18 no.1
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    • pp.54-63
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    • 2009
  • The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

A Study on Choice of Japanese Restaurant Set Menu in Hotel of Gwan-ju and Jeon-nam (광주.전남 호텔 일식 레스토랑 세트 메뉴 선택에 관한 연구)

  • Cha, Kyung-Ok;Park, Gye-Young
    • Culinary science and hospitality research
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    • v.13 no.1
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    • pp.62-74
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    • 2007
  • This study is a practical analysis about customers who use menu in Japanese restaurants. The aim of this thesis is to research what the choice factors of the menu are and how they affect customers' satisfaction and reordering. This research also provides basic information and suggestions on the strategies of customers' satisfaction and differentiation. Research was conducted concerning customers who use travelers' hotels in Gwang-ju and Jeon-nam and they were asked to answer the questionnaire from August 20th to 30th. The 250 questionary forms were distributed and 238 pieces were returned. The result of analysis was that 17 variables were out of total 31 variables and they were also divided into 5 factors: food itself, extrinsic factor of food, events, atmosphere and locality of food. It was found that customers were greatly affected by the atmosphere of a restaurant, the mood of the day, social position, and the appropriateness of serving guests choosing a restaurant. And the main factors of reordering were the names of dishes, the explanations for the dishes, and their visual aspects, all of which were extrinsic factors.

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Cooks' Perception of Lighting in Kitchens of Japanese Restaurants in First-Class Hotels (호텔 일식당 주방의 조명 환경에 대한 조리사들의 인식도 분석 - 서울 지역 특1급 호텔을 대상으로 -)

  • Han, Kyung-Soo;Heo, Jun
    • Culinary science and hospitality research
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    • v.11 no.4
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    • pp.178-197
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    • 2005
  • This study aims at determining what affects lighting environment of a kitchen in a Japanese restaurant in a hotel and at analyzing. cooks' perception during cooking and appropriate lighting they consider to be important in each working area. For this purpose, 196 cooks working in Japanese restaurants in first-class hotels participated in a survey. After analyzing the results, cooks attach importance to illumination during cooking, and the more inappropriate luminosity is in each working area, the lower appropriateness of luminosity recognized by cooks is. And there is strong correlation between lighting environment items and illumination in each working area. The results suggest that cooks working in a Japanese restaurant in a hotel should be provided with good lighting environment appropriate for each working area. On this ground, it is expected that cooks will see their health and productivity improving.

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