• Journal of Digital Convergence
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• v.20 no.4
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• pp.111-117
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• 2022

In this study, the factors of customers' selection attributes on family restaurants, brand images, and the effect on revisit intention were analyzed. Specifically, the effects of brand, store, and price, which are sub-factors of family restaurants, on customers' revisit intention, store/service value, brand value, food effect, and revisit intention were examined. Among the brand image and four family restaurant selection attributes derived from this study, the most significant selection attributes were the cleanliness and hygiene of family restaurant stores and the menu and quality of family restaurant stores. Therefore, it can be said that family restaurants are price attributes and store/service attributes that have the most influence among the selection attributes. Through this, we intend to provide basic data necessary to find development plans through strategic plans for family restaurant management in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.10
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• pp.2864-2872
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• 2009

This research had the following 3 procedures. The first step focused on the study of the selection attributes for the selection of family and fast food restaurant. The second process is to analyse the level of customer's satisfaction after visiting such family and fast food restaurants. And the in last phase the factor analysis was carried out in order to determine the attribute factors for the restaurant selection. After that the hypothesis was verified about which selection attribute has the effect on the customer satisfaction. The research hypothesises look like as follow.. H1 : the selection attributes of family restaurant has the positive effect on the customer satisfaction. H2 : the selection attributes of fast food restaurant has the positive effect on the customer satisfaction. For this research about 350 university students in Chongju area were interviewed. The result of this research would be the guideline in terms of the marketing aspects for the restaurant owners who are confronted with the severe competition, and also be the foundation for the future research.

• Information Systems Review
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• v.25 no.4
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• pp.89-112
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• 2023

In March 2020, as it was declared a COVID-19 pandemic, various quarantine measures were taken. Accordingly, many changes have occurred in the tourism and hospitality industries. In particular, quarantine guidelines, such as the introduction of non-face-to-face services and social distancing, were implemented in the restaurant industry. For decades, research on restaurant attributes has emphasized the importance of three attributes: atmosphere, service quality, and food quality. Nevertheless, to the best of our knowledge, research on restaurant attributes considering the COVID-19 situation is insufficient. To respond to this call, this study attempted an exploratory approach to classify new restaurant attributes based on understanding environmental changes. This study considered 31,115 online reviews registered in Naverplace as an analysis unit, with 475 general restaurants located in Euljiro, Seoul. Further, we attempted to classify restaurant attributes by clustering words within online reviews through TF-IDF and LDA topic modeling techniques. As a result of the analysis, the factors of "prevention of infectious diseases" were derived as new attributes of restaurants in the context of COVID-19 situations, along with the atmosphere, service quality, and food quality. This study is of academic significance by expanding the literature of existing restaurant attributes in that it categorized the three attributes presented by existing restaurant attributes and further presented new attributes. Moreover, the analysis results have led to the formulation of practical recommendations, considering both the operational aspects of restaurants and policy implications.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.319-332
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• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.52-63
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• 2016

This research was conducted about four weeks from April 1, 2016 until April 30. Data collection for customers who visit the restaurant franchise in Seoul. Results shown that choose a restaurant franchise result sync conducted a regression analysis to analyze the impact on consumers' purchase intention. Kindness was the influence of B=0.597 (p<.001), is a unique B=0.210 (p<.001), cleanliness is B=0.230 (p<.001) significant information on the degree of consumer purchases (+). Second, choose a restaurant franchise motivation verify the moderating effect of consumer attitudes between the purchase intention of consumers eating out analysis. In the first stage determining factor model to 0.630, F=128.612 (p<0.01) emerged as significant. In the second stage of the explanatory models increased by the addition of an additional 6.1% of consumer attitudes consumer attitudes to F=58.656 (p<0.01) for it came out significantly. In Step 3 of Select synchronization options* and the increase in explanatory power due to the additional input of consumer attitudes 0.6%, so for F=1.585 (p<0.01) emerged as a significant moderating effect.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.294-306
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• 2009

Although the external aspects of the family restaurant industry such as sales volume and the number of restaurants are rapidly increasing, and the environmental changes of the restaurant industry give rise to the importance of a more systematic and detailed study. The objective of this study is to examine which factors and how they influence the intention of revisit, and present an effective restaurant marketing strategy based on the analytical results by patrons and market segmentations. In order to substantiate the proposed model of this study, the SPSS Win 12.0 program was used for the statistical analysis. The results showed that service quality factors had a positive effect on satisfaction, word of mouth, recommendation and intention of revisit. The study verifies how service quality which consists of selection attribute, customer satisfaction and intention of revisit influences revisit.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.179-196
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• 2009

As consumers are more conscious about the preferred traits and branding in restaurant selection, restaurant practitioners are getting more interested in the traits which constitute and influence consumers' brand association. Dining selection is known to be a complicated psychological process that consumers undergo, incorporating social and cultural values, personal tastes, and other psychological factors. This study was designed to investigate the specific non-food traits perceived by consumers in fine restaurant selection. Also, it prioritized those examined traits. Building on exploratory qualitative research, results from 11 interviews through focus group sessions were utilized in data analysis. Content analysis of the interviews enabled categorization of the associations. The categorized variables were utilized for empirical data analysis of conjoint analysis. First, the results suggested five superior traits such as atmosphere, price, customer relations, employee competence, and convenience of systems in fine restaurant brand association. Second, they were prioritized in the order of atmosphere, price, consumer relations, employee competence, and convenience. Finally this study provided practical implications for fine restaurant professionals in linking consumers' psychologically networked traits to brand selection.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.24-37
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• 2010

In recent years, a number of Korean-themed restaurants have opened in China. It is necessary to know present situation in China and attract Chinese people so that restaurant managers can carry out marketing communication strategies to make the restaurants result in a stronger position in China. The primary objective of this research is to explore the important selection attributes when choosing a Korean-themed restaurant to dine out and to identify which attributes are critical in influencing customers' overall satisfaction. The target sample was Chinese who had visited a Korean-themed restaurant in Shenyang, China. The results of this study stated that the importance of the selection attributes varied with consumer's age, marital status, education, occupation, and the average monthly family income. Meanwhile, the satisfaction of the selection attributes varied by consumer's age, marital status, occupation, and the average monthly family income. Regression analyses demonstrated that both 'value and service' and 'food' importance factors had direct and positive impacts on the level of customers' overall satisfaction. Furthermore, 'food and price' and 'atmosphere and service' satisfaction factors have positive impacts on customers' overall satisfaction with the restaurant. Marketing implications for restaurateurs along with suggestions for future research were provided in this research.

• The Journal of the Korea Contents Association
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• v.21 no.9
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• pp.322-332
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• 2021

In this study, the relationship between Customer Satisfaction and Selection Attributes of Hotel Michelin Restaurant was studied. It was attempted to investigate the influence relationship on whether there is a moderating effect by introducing a variable into the Hotel Brand Image. Convenience sampling was used for customers who have recently experienced Hotel Michelin Restaurant, which is currently located in a hotel in Seoul. It has been held for about 60 days from July 1, 2020. The survey tool constructed through prior research was distributed to customers who have experienced the Michelin Restaurant commissioned by hotels in Seoul. 287 copies of the collected effective specimens were statistically processed using SPSS 22.0. As a result of the empirical analysis of this study, it was found that among the factors of Selection Attributes, physical environment, food quality, service quality, and convenience had a significant positive (+) effect between customer satisfaction. It was found that price fairness had no influence. Finally, it was found that there is a moderating effect on the physical environment and service quality variables by introducing the interaction variable between Selection Attributes and Customer Satisfaction.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.151-162
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• 2010

This paper examines the structural relations among choice attributes, brand image, and buying action of restaurant customers, using a structural equation model. Based on the analysis of one hundred fifty cases, the following results were found First, it was found that the choice attributes of accessability, materiality, and kindness have positive influence on the differentiation, brand image and buying action of restaurant customers. Second, the choice attributes of accessability and styles have positive influence on the familiarity, brand image and buying action of restaurant customers. Third, the choice attributes of styles have positive influence on trust in brand image and buying action of restaurant customers.