• 한국조리학회지
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• 제23권2호
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• pp.74-85
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• 2017

This study conducted to analyze the causal relationships among image factors (brand, store, enterprise) of family restaurants, customer satisfaction, customer trust, and revisit intention as perceived by 271 customers, who have visited a family restaurant located in Ulsan and Busan regions. Present study performed frequency analysis, factor analysis, customer trust analysis, correlation analysis, and multiple (simple) regression analysis using SPSS 18.0 statistical program. The analysis results indicated that the image of family restaurants had significant positive (+) influences on customer satisfaction, customer trust, and revisit intention, among which the biggest influential factor was found to be the store factor. Significant influence was shown for brand image followed by corporate image. In addition, customer satisfaction and customer trust had significant positive (+) influences on revisit intention. As a result of this study, store image among family restaurant images appeared as the most important element; hereupon, this study considers that it is necessary for a family restaurant to build a differentiated image to increase revisit intention by satisfying customer needs and by encouraging customers to have trust in the restaurant.

• 한국조리학회지
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• 제23권8호
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• pp.67-82
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• 2017

The recent increase in the percentage of services industries has dominated in the entire industry. Emotional feeling of service workers is consequently indispensable in service industries in order to facilitate the progression of the service delivery process. In most circumstances, the emotional labor of service in service industries has been increasingly recognized. Although many studies related to emotional labor have been conducted, a precedent study will be needed to find positive factors such as customer orientation and business performance of restaurant employees accompanying emotional labor. This study attempted to practical meaning to food service companies by inquiring into such as positive effects of employee's emotional labor on the customer orientation and business performance. For this purpose, this study established hypotheses and deduced results using literature research and empirical analyses, and found implications to the service companies. The results of this study showed that the higher the emotional labor of the restaurant employees gets, the lower customer-orientation becomes, and the higher the customer-orientation of restaurant employees gets, the higher the performance of the company becomes.

• 한국조리학회지
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• 제23권8호
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• pp.128-136
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• 2017

This study was conducted to identify the relationship among various service quality clues, brand trust, brand distinctiveness and revisit intention focusing on fast-food restaurant consumers. Using online questionnaires tool in South Korea, a total of 450 questionnaires were distributed and 390 participants were used for further statistical analysis through SPSS 21.0 and AMOS 21.0 for Windows. Four service quality factors (menu, interior, exterior, staff) were extracted from twelve questions. According to the result of this study, several service quality factors of fast-food restaurants' have positive effects on brand trust and distinctiveness. Specifically, staff and menu and exterior were significant predictors of brand trust, and staff and menu of fast-food were critical antecedents of brand distinctiveness. In addition, the brand trust has positive influence on brand distinctiveness as well as revisit intention. Although there are many studies which proved the relationships among various selection attributes and other outcome variables such as brand loyalty or image, little research explained the relationships among service quality factors of fast-food restaurants, brand trust, brand distinctiveness, and revisit intention. Therefore, present study will contribute to provide significant results and some practical implications in both the fast-food restaurant industry and academic research.

• 한국조리학회지
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• 제23권8호
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• pp.145-152
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• 2017

This study was performed to verify the importance of emotional aspect for hotel employees to derive the organizational commitment and customer orientation. Present study estimated the emotional intelligence as four factors: self emotion, other emotion, emotional utilization, and emotional regulation. Online survey method was used and distributed the questionnaires to hotel employees who are working for restaurants. A total of 300 questionnaires were distributed and 257 participants were employed for statistical analysis using SPSS 21.0 and AMOS 21.0 for Windows. As results, two factors(emotional utilization and emotional regulation) were significant antecedents of organizational commitment, and three factors(self emotion, other emotion, and emotional utilization) were critical predictors of customer orientation. In addition, organizational commitment has significantly influenced the customer orientation. According to the results of this study, hotel restaurant managers or hotel company need to understand the importance of the emotional intelligence for providing better service to their customers as well as improving the organizational commitment. These results will contribute to develop advanced marketing strategics for hotel restaurants employees who have many connections with customers in a hotel.

• Human Ecology Research
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• 제58권2호
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• pp.177-186
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• 2020

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers' experiences with consumption values that influence consumers' satisfaction with the overall restaurant service.

• 한국조리학회지
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• 제8권1호
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• pp.71-94
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• 2002

The food service industry has grown up without an affection of economic collapse, and its kinds are being diversified and focused on many different aspects from physical taste to many other elements such as atmosphere, service quality, sanitation and etc.. Now it appeals to even familiarity. These Facts are well ref looted to Family Restaurant which has not been very popular so far, but now it takes its space in the market, and its management system is being introduced to other countries. The purpose of this study is to see how to satisfy them to make maximum business profit, and one possibility is "incentive". To accomplish research, theoretical and practical studies have been done and surveys have taken placed for substantial studies. The subjects were limited to employees in Family Restaurant in Seoul from February 20th to March 20th, 2001. Data, reliableness, and propriety were analyzed by SAS(Statistical Analyzed System). Sampling mode was randomness, and validation mode was limited to 223 papers. The followings are the results of this analysis First, Satisfaction of incentive were made by stability, impartiality and suitability regardless difference on companies, ages, departments, and authority of an employees. Second, Satisfaction on incentive for employees in Family Restaurants were not well received. Although these necessary demand, there is not yet incentive system operation to most of business. Especially, it is not even studied on Family Restaurants. This study should have been studied on more customers and spotted employees to be objective. It is strongly recommended to do this study without limitation and further studies is considered on this subjects.

• 한국조리학회지
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• 제9권3호
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• pp.197-211
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• 2003

It is widely agreed that customers' purchase are strongly influenced by their emotions. despite the obvious importance of eliciting positive emotional responses from customers, we find no record that family restaurants have ever measured or used customers' emotions as a management tool. This study aimed to verify the importance of the customers' emotion in the relational performance of family restaurant business. In order to achieve the object of the study, the effect of emotional factors on service satisfaction, revisit, word-of-mouth were analysed. The data were collected from 450 customers who had visited five family restaurants in Seoul more than once during the last three months from September 20 to October 5, 2002. Emotional variables in service experience process were grouped as three factors; in the middle of having food, in entering and leaving restaurant and in the waiting line. It is proved that customers had different emotions in each process of family restaurant service experience. Multiple regression analysis was employed to explore the influence of three emotional factors on relational performances such as satisfaction, revisit and word-of-mouth. It was found that customers were influenced by emotional factors in entering and leaving restaurant, secondly influenced in the waiting line and least influenced in the middle of having food. Finally, the findings indicated that customers' emotional factors in whole service experience process from entering to leaving the restaurant should be successfully cared by service staff. Future research is recommended to find out which specific emotional factors affected on relational performance of family restaurant.

• 한국조리학회지
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• 제21권2호
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• pp.201-214
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• 2015

본 연구의 목적은 효과적인 마케팅 전략을 개발하기 위해식품산업이나 레스토랑을 돕는 천연조미료의 경험을 구매 유도 인자를 찾아내는 것이다. 다음과 같이 연구의결과 및 시사점요약 될 수 있다. 먼저, 성별, 교육 수준, 외식 빈도, 또는 식생활 지출비에 따라 천연조미료 구매경험사이에 유의적인 차이가 있었다. 둘째, MSG 안전 지식 중 안전 규정에 대한 지식은 천연조미료의 구매경험에 부정적인 영향을 미쳤다. 셋째, 식품 안전에 대한 태도는 자연조미료의 구매경험에 긍정적인 효과가 있다. 넷째, 식품탐구형이나 건강추구형의 식생활 라이프스타일을 가진 사람일수록 천연조미료의 구매 경험 가능성이 높게 나왔다.

• 한국조리학회지
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• 제14권4호
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• 한국식품조리과학회지
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• 제20권6호
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• pp.581-588
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• 2004

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.