• 한국조리학회지
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• 제13권4호
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• pp.107-118
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• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2004년도 추계학술발표대회 논문집
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• pp.187-190
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• 2004

The world has been transfiguring so rapidly thesedays. Especially, Shanghai, the symbol of the modernization of China, its speed is now so transcendental, indeed. A lot of Korean companies have made inroads into the China market so actively. There a building called PosPlaza was investigated by PohangJechul(POSCO) in the financial business trade area of Pudong, Shanghai. It has a main building of thirty-four stories with an industrial of four stories as an office area, which is now perceived as a symbolic architecture of Pudong. As for many employers who needed a large-scale restaurant, it was planned to pursue the convenience, to feel the Korean traditions and the cozy of the sunshine through the large flat window with the simplicity as the people enter the main hall.

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2003년도 춘계학술대회: 동아시아의 주식문화
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• pp.74-75
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• 2003

1988년 서울올림픽 이후로 외국계열 패스트푸드(Fast Food: FF)와 패밀리레스토랑(Family Restaurant: FR)브랜드들의 국내시장 진출이 가속화됨에 따라 외식업체 유형별 고객들의 외식행동 특성에 대해 연구하는 것은 의미 있는 일이라 하겠다. 본 연구는 고객들의 인구통계학적 특성에 따라 4가지 유형의 외식업체별 고객들의 외식행동에 차이가 있는지를 비교하는 것을 목적으로 했다. 모집단은 전국의 국내 및 해외브랜드 외식업체를 이용한 경험이 있는 고객들 314명을 대상으로 해외브랜드 2가지 유형[FF와 FR]과 국내브랜드 2가지 유형[프랜차이즈(FC) 업체와 일반대중식당(GR)]을 구분하여 외식행동에 관해 자기기입방식으로 설문을 실시하였고 수집된 자료는 빈도분석과 교차분석을 실시하였다.(중략)

• 한국조리학회지
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• 제7권2호
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• pp.1-24
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• 2001

A Study on the strategic methods for internal marketing of Family Restaurant. We know that customer satisfaction in measuring the effect of marketing performance on employees in service industry. There are four strategies of internal marketing for service-employee, which are participation-promotion and manner-management of employee, classification to employee, communication strategy, motivation environment for employee. First, communication, sales and service technology of employee can be developed and improved through the education and training. Second, company can make better achievement by classifying life-style and individual desire. Third, communication strategy can improve service quality by development of team-work through the confidence and joint-responsibility. Fourth. the company make environment which employee can compete by offering incentive fairly and properly. In the conclusion, when employees serve customers in a depressed attitude, they neglect service process and bring about customer non-satisfaction. This have negative effect on external customer satisfaction in the short term. And so that customer-satisfaction can't exist without employee-satisfaction. that is job-satisfaction is the goal of company. therefore study about internal marketing action should be go on.

• 한국조리학회지
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• 제6권1호
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• pp.79-102
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• 2000

This study aims at providing restaurant marketers and decision-makers both the brand differentiation information and the useful clues to achieve the high market share through the various brand differentiation opportunities in multi-chain family restaurants. Sample surveys were conducted to 245 persons who had frequent using multi-chain family restaurants in Seoul. Method of survey used are telephone interviewing. The result of analysis was shown the marketer's performances on differentiation marketing, but that there were a lot of opportunities of differentiating the brand from others. Therefore, restaurant marketers and decision-makers should try to differentiate their brand along the lines of physical attributes, service, food quality, personnel, location, or image, in order to win the guest and then get the succession of their business.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권1호
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• pp.93-112
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• 2005

The purpose of this study was to identify the selection attributes of family restaurants according to the consumers' use types with the main focus on the family restaurants in Busan Area. Nine factors in total were generated in order to verify the hypotheses of this study through the factor analysis of the selection attributes of the family restaurants. The differences between the various selection factors for the family restaurants according to the decision-making, the preparation period, and the visiting frequency through the analysis of the difference from the selection factors for the family restaurants according to the use types.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.8-13
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• 2006

In this paper, we try to find success factor to satisfy Female Customer of a Family Restaurant We survey Female Customers Requirement and make a Questionnaire based on Female Customer by interview and internet Homepage. We find Potential customer satisfying factor by using Kano Analysis and Timko's CS coefficient and Potential Customer Satisfactionv improvement Index(PCSI) which is suggested by Leem represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. We also discuss how to use this result, we hope our result to apply customer satisfying many fields not only Family Restaurant.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2012년도 추계학술발표대회
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• pp.1194-1197
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• 2012

본 논문에서는 가상세계를 이용한 직업체험 콘텐츠를 통해 사용자가 직업에 대한 이해와 관련 업무의 지식 및 프로세스의 습득, 작성 및 흥미도 검사 등 직업에 대한 전반적인 정보 제공 및 시뮬레이션을 통한 학습의 몰입감 실제감 있는 교육 환경으로 기능적 목적 충족은 물론 재미적 요소를 가미하여 더욱 흥미있고 효과적인 직업체험을 할 수 있도록 콘텐츠를 구축하였다. 본 논문에서는 영어를 주로 사용하는 직업을 선정하여 직업 수행을 주제로 역할놀이(Role play)를 통해 직업 체험을 이용할 수 있도록 영어 강사 직업 체험 콘텐츠, 공항직원/승무원 직업 체험콘텐츠, 레스토랑 종업원 직업 체험 콘텐츠, 호텔 종업원 직업 체험 콘텐츠로 총 4개의 콘텐츠 서비스를 구성하였다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 한국식생활문화학회지
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• 제34권4호
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• pp.432-439
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• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.