Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Quality Improvement of Korean Restaurants Perceived by Workers for the Globalization of Korean Food

한식당 종사자가 인식하는 한식 세계화를 위한 한식당 품질개선 방안

  • 이나영 (대전대학교 식품영양학과) ;
  • 이주연 (연세대학교 식품영양학과) ;
  • 곽동경 (연세대학교 식품영양학과)
  • Received : 2014.11.17
  • Accepted : 2015.02.16
  • Published : 2015.02.28
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Abstract

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

Keywords

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