• Culinary science and hospitality research
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• v.8 no.3
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• pp.1-20
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• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.57-72
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• 2002

The purpose of this study is to compare the quality of service between successful and unsuccessful traditional Korean restaurants, We utilized the 7Ps (product price, promotion, participants, physical evidence, process) theory applied in a previous study (B.H. Booms & M.J. Bitner, 1981). We analyzed the collected data in order to compare the 7P's performances between successful and unsuccessful restaurants. The results this study show that successful statistically significance that prosperous restaurants are affected by other 6Ps except promotion. The results suggest that the most Korean restaurants did not pay enough attention to promotion comparing to European and American restaurants. Thus, Korean restaurants are required to take more interest in promotion to get competitive advantages in the future.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.73-89
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• 2002

The purpose of this thesis is to find the effect of family restaurant quality on the customer satisfaction level. As these days well development industrial society, not only service business but also most of business area needs to high quality service. According to taking this importance into account, this researcher performed the literature on the service quality and the degree of satisfaction level through a theoretical consideration. In addition, an empirical survey was performed with the subjects of customer in family restaurant in Korea. The collected material through SPSS10.0 was analyzed by statistical methods such as frequency analysis, Cronbach's a, and regression analysis.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.150-163
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• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

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

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.206-218
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• 2009

The study assessed the relationship between brand evidence (e.g., brand name, price/value for money, servicescape, core service, employee service and self-image congruence) and positive/negative emotion and brand satisfaction, and between positive/negative emotion and brand satisfaction in the family restaurant setting. Also, the relationship of positive/negative emotion and brand satisfaction with customer loyalty were assessed. Customers who used five brands of family restaurant in Daegu and Pusan during October of 2008 were surveyed by questionnaires. Brand evidence was positively related to positive emotion and brand satisfaction, and was negatively related to negative emotion. Positive emotion was positively related to brand satisfaction and negative emotion was negatively related to brand satisfaction. Brand satisfaction was positively relatively to customer loyalty. The results indicate that management of family restaurants should focus on brand evidence as a means of increasing profits and sales volume.

• The Journal of the Korea Contents Association
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• v.10 no.7
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• pp.377-385
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• 2010

To find out an mediating variable between justice perception and switching intentions in the service failure and recovery context the study has centered mainly on justice perceptions, satisfaction and switching intentions after service failure. The researcher found that justice perceptions had negative effects on switching intentions, but satisfaction after service recovery didn't mediate between justice perceptions and switching intentions.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.120-130
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• 2002

The purpose of this study is to investigate whether a group of predictor variables which constitute four determinants of dining satisfaction do exert a significant influence on messures of dining satisfaction in family restaurant. Canonical correlation analysis is used to achieve the purpose of this study. This technique enables the researcher to test for the effects of a set of predictor variables upon a multidimensional measure of dining satisfaction in family restaurant. Results suggest that multiple determinants are important in determining dining satisfaction in family restaurant. No one determinant can fully explain its complexities. The four determinants also appear to vary in terms of importance. Individual variables within four determinants also appear to vary in terms of importance. Finally, the results of the study provide some insight into the types of marketing strategies that can be successfully used by operators who manage family restaurants.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.10-17
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• 1994

Restaurant is a settign for est and social intercousrse fo rpeople in the cities, and is essential to provide its users with pleasant and comfort space. Color is used as a design tool which has most powerful effect to change the nature of a space and atmosphere, As a basic study for desirable environmental color for restaurant, this is studied mainly on the following discussion points. 1) Inportance of environmental color and its role in accordance with space characteristics as restaurant. 2) The psychological effects of color in the clinetes, color conditioning of the dining ares, problem of change in the appearance of color in the selection of materials and color harmony of total environments. 3) Prior to color planning in detail , the nature and characteristics each restaurant contains and their correlation with various locational , physical , social environmental , human variables have been analyzed. And the total atmosphere of the dining area as a place where the clients finally stay has been dealt with various visual , environmental and functional problems of color about fixed elements such as the wall. the floor, the ceiling and semifixed elements such as tables, chairs, etc.