• Title, Summary, Keyword: Restaurant business

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A Study on the Success Factors for the Restaurant Service Industry: Moderating Effects of Restaurant Types and Locations

  • Hwang, Jeong-Hee;Chung, Kyu-Suk;Kim, Myoung-Soo
    • Asia-Pacific Journal of Business
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    • v.9 no.3
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    • pp.11-24
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    • 2018
  • We develop the success factors model including research hypotheses in the restaurant service industry. The research model in this study was tested on survey data collected from 282 restaurant owners. In this study, we tried to identify the success factors of the restaurant service industry and analyze the relationship between those success factors and business performance. Especially, we analyzed the impact of success factors on business performance being moderated by the restaurant type and location. Through the analysis of the research model, it is shown that operation management and customer relationship management and so on play an important role in the improvement of business performance. In addition, we found that the impact of the success factors on business performance is moderated by the restaurant type and location. A limitation of our study is the sampling. Franchise restaurants will need to be included in future studies. We expect that our research will help start-up restaurant managers to get useful insights to better manage their own businesses. Although the study on the success factors of the restaurant service industry is very important, there are few researches on that in Korea. Therefore, this study can give new insights on how the restaurant owners do business in the restaurant service industry.

Antecedents of Acceptance of Social Networking Sites in Retail Franchise and Restaurant Businesses

  • Lee, Jung Wan;Kwag, Michael;Potluri, Rajasekhara Mouly
    • The Journal of Asian Finance, Economics, and Business
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    • v.2 no.1
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    • pp.29-36
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    • 2015
  • The paper examines the antecedents of acceptance of social networking sites in retail franchise and restaurant businesses. The success of retail franchise and restaurant business operators via social networking sites depends not only on organizational benefits but also on their behavioral intentions of using it. Three hundred and twenty four samples collected from South Korean retail franchise and restaurant employees are analyzed using factor analysis, structural equation model techniques and one-way analysis of variance. The results of the study identify the three constructs of organizational benefits, perceived tangible assets and perceived intangible assets as for important antecedents to accept social networking sites for their business use. Moreover, higher position employees tend to have more favorable perception of tangible assets and acceptance of social networking sites for their business use.

The Analysis on Causal Relationship between Business Startup Education and Entrepreneurial Intention

  • Hwang, Gyu-Sam;Kim, Hye-Sook;Park, Dae-Sub
    • The Journal of Distribution Science
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    • v.15 no.3
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    • pp.27-37
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    • 2017
  • Purpose - The current study analyzes the effect of business startup education on business startup education satisfaction and entrepreneurial intention. Also, it attempts to discover if business startup confidence plays a moderating role between business startup education satisfaction and entrepreneurial intention. Research design, data, and methodology - The survey was conducted for approximately 60 days, from July 20, 2016 to September 20, 2016, and distributed to 300 restaurant founders who started their business through business startup education provided by Korea Food Service Industry Association in Seoul, Kyungki and Incheon or existing business founders. Results - Per multiple regression analysis of business startup education and business startup education satisfaction, among business startup education, all law, entrepreneurship, commercial power analysis, and practical education have significantly positive effect. Per simple regression analysis of business startup education satisfaction and entrepreneurial intention, business startup education has significantly positive effects on entrepreneurial intention. Business startup education satisfaction and business startup confidence interaction show that they do not have a moderating role between business startup education satisfaction and entrepreneurial intention. Conclusions - Setting up theoretical reasoning, this study supports conclusions drawn by prior studies: business startup education has significantly positive effects on business startup education satisfaction and entrepreneurial intention.

Job Satisfaction and Business Attitude of Restaurant Owners - Focused Mainly in the Gyeone-nam Area - (외식업 경영주의 직업만족도 및 경영의식 조사연구 - 경남지 역을 중심으로 -)

  • 윤지영;문혜경
    • Korean Journal of Community Nutrition
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    • v.8 no.4
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    • pp.610-620
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    • 2003
  • The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)

Developing Ubiquitous Computing Service Model for Family Restaurant Management

  • Kim, Kyung-Kyu;Choi, Seo-Yun Chris;Ryoo, Sung-Yul
    • International Journal of Contents
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    • v.5 no.2
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    • pp.20-25
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    • 2009
  • The purpose of this study is to seek new u-business services in restaurant management. Using the concept of business model methodology in family restaurant management domain, this study identifies customers' needs in services at the stage of management of purchase of materials, the production management, and the sales management. In addition, this study suggests two killer applications of a family restaurant management linking with the latest ubiquitous computing technologies: the service of the customer-oriented menu recommendation and the service of the inventory-oriented menu recommendation. These findings may offer practical insights in the context of ubiquitous service model of restaurant management.

Study on Raising International Competitiveness of Korean Restaurant Business (우리나라 외식산업의 국제경쟁력 강화 방안에 관한 연구)

  • 조구현
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.7
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    • pp.181-205
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    • 1997
  • It is expected that Korean restaurant business will become one of the most important contributors to the notion's economy by the year 2000. As the many visible and invisible trade barriers are tumbled down and market opening to foreign competition expedites, a strategy to solidify the competitiveness of the restaurant industry is urgently needed. Some of the strateges that need to sharpen the competity edge are as follows: 1. Development of restaurant business management knowhow and enhancement of information gathering capability. 2. Development of its own unique brand of food and service tailored to many different tastes of clientele. 3. Promotion of the industry's globalization efforts with the development of local restaurant brand & Korean traditional foods and with the expansion of foreign investment. 4. Reinforcement of staff training and provision of a compensation package to attract qualified personnel. 5. deregulation of many anachronistic laws and restrictions with government's full support for the industry to realize what it's supposed to be in the 21st century.

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Hospitality and Tourism Business Forecasting - A Comprehensive Literature Review -

  • Choi, Jeong-Gil
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.13 no.1
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    • pp.119-145
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    • 2002
  • The objective of this study is to present an up-to-date and more comprehensive review of tourism as well as hotel and restaurant business forecasting literature. Major reports of business forecasting studies classified into three broad sections including the hotel sector, restaurant sector, and tourism sector chronologically. The focus and descriptions of findings of those studies are reviewed, compared, and critiqued comprehensively, while capturing major trends of forecasting studies.

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A Study on the Influence of Restaurant Factors on Trust and Revisit Intention (외식업 점포 선택요인이 신뢰와 재방문 의도에 미치는 영향에 관한 연구)

  • Song, In-Am;Shin, Chang-Ok
    • Journal of Digital Convergence
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    • v.15 no.8
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    • pp.161-168
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    • 2017
  • The purpose of this study is to investigate the effect of restaurant selection factors on reliability and revisit intention. The results of empirical analysis were as follows: First, the factors influencing the intention to visit the restaurant were the physical environment, service, price, location, reputation, cleanliness, It is confirmed that consumers are willing to visit again if their satisfaction is high because they choose general consumers considering kindness and taste. Second, trust is found to affect re - visit intention and it can be judged that store faith is actively considering return visit through consumer 's belief. Third, it was found that the factor of selecting the restaurant business influenced the intention to visit again according to the trust. When the customer chooses according to the restaurant business standard and satisfies the trust, it intends to increase the intention to visit again. The results of this study are as follows. First, it is found that the factors of restaurant selection and trust affect the revisit intention of restaurants, and it is meaningful to provide theoretical and strategic implications.

The Development of Curriculum on Department of Food Service Business (외식사업학과 교과과정 개발에 관한 연구)

  • 김두진;채기수
    • The Korean Journal of Food And Nutrition
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    • v.9 no.3
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    • pp.281-288
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    • 1996
  • The purpose of this study was to develop the curriculum for the Department of Food Service Business in Junior College. The purpose of the curriculum development is to train professionals combined theory and practice for medium or small restaurant managers. We have developed a model curriculum, which was based on Job analyses for related business, analyses of the curricula of departments related with food service, and survey on the questionnaire. The subjects of the model curriculum are as follows. 1) Subjects related with Food and Food Sanitation, 2) Subjects related nth Cuisine, 3) Subjects related with Restaurant Management and Service, 4) Subjects related nth training In practical business, and 5) Subjects related with a foreign language. The effects on opening the Department of Food Service are as follows. 1) To train professionals (or food service business, 2) Activation of the study on Food Service Industry, 3) Establishment of the traditional food culture, 4) Activation of the Tourist Industry, and 5) To improve the Quality of restaurant employees.

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Research about Competitive Power High Position of Food-Service Industry - Laying Stress on Eating Out Company Interior Factor - (외식기업의 경쟁력 강화 요인에 관한 연구 - 외식기업 내부요인을 중심으로 -)

  • 유택용;박면애
    • Culinary science and hospitality research
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    • v.10 no.3
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    • pp.83-96
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    • 2004
  • According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

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