• Asia Marketing Journal
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• v.4 no.3
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• pp.55-74
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• 2002

전세계적으로 햄버거를 중심으로 하는 패스트푸드 산업에서 맥도날드가 모든 시장에서 1위를 차지하고 있으나, 유독 한국의 롯데리아와 필리핀의 졸리비(Jolibee)에만 뒤져 각각 그 시장에서 2위를 차지하고 있다. 본 연구에서는 이러한 롯데리아의 마케팅 역량을 형성하는 요인을 분석한 결과, 각 시기별로 빠론 의사결정, 핵심상권 유통망 구축, 조직과 고객관리, 경쟁사 대비 차별화, 고객만족등의 마케팅 노력이 핵심적인 역할을 했음을 알 수 있었다. 또한 각 브랜드 성장단계별로 미국문화의 소개 브랜드로, 한국적이며 차별적인 메뉴와 맛, 그리고 가격으로 소비자들에서 성공적으로 포지셔닝한 결과로 나타났다.

• The monthly packaging world
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• s.98
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• pp.130-131
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• 2001

• 베이커리
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• no.5 s.346
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• pp.99-103
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• 1997

• Journal of the Korea Convergence Society
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• v.10 no.11
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• pp.253-262
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• 2019

This study conducted an actual condition survey with users in order to examine the Graphic User Interface (GUI) design appearing in fast food Digital Information Display (DID). Selecting four restaurants with high sales in the hamburger industry in 2017, including Lotteria, McDonald's, Burger King, and Mom's Touch, based on this, this study investigated and analyzed GUI visual components appearing in DID, including layout, character, color, graphics, and videos based on this. As a result, this study could propose a design plan providing users with the layout that can be clearly and neatly divided, characters attracting attention with high readability, colors with high visibility, graphics attract interest, and videos with various contents, rather than a complex approach for efficient GUI design, analyzing the environmental factors of fast food restaurants.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.537-545
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• 2016

This study aimed to research the moderating effects of local & global brand on the relationship between brand equity and behavioral intention in franchised hamburger restaurant. This study intended (1) to analyze the factors of brand equity in franchised hamburger restaurant, (2) to research the effect of brand equity on behavioral intention, (3) to research the moderating effects of local & global brand on the relationship between brand equity and behavioral intention. Data were collected from undergraduates who visited the nationwide hamburger restaurants by face-to-face interview. The questionnaire was distributed of the 300 copies and used 253 in the analysis. The results of this study revealed that (1) the factors of the brand equity were brand awareness, brand image and brand loyalty, (2) brand loyalty, image and awareness had significant influence on behavioral intention in order, (3) the effect of brand awareness on behavioral intention was significant influence by moderating effect of local & global brand.

• Archives of design research
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• v.16 no.1
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• pp.169-180
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• 2003

Multinational brands have rapidly penetrated into the domestic dining business and their brands are increasingly recognized by Koreans. Considering fast-food as a kind of brand product, we attempt to investigate recognition of brands and association by images with the focus on visual identity. The economic value has been reevaluated with more attention on brand images and brand identity. The purpose of the current paper is to find out the meaning of brand association in the fast-food industry. Fast-food business has been rapidly increasing thanks to quick sonics, convenience, relatively low price, equalized quality of food and service. Most fast-food restaurants are run under franchised system. This helps enhance the recognition of brands among customers. We intend to see whether there is significant relationship between customers' preference of brands and brand images. We also aim to seek for their problems of identity in the merchandising process for brand colors. We hope to help develop Korean franchise industry by asking how association by visual Images such as colors and figures of such brands takes place.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.287-293
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• 2000

This study was designed to assess food habits and fast food eating patterns of college students in Busan area. The subjects are 191 males and 149 females. The collected data were analyzed by SPSS package program. The summary of the results are follows : 1. The 83.3% of college students were used fast food in Busan area. Among them 77.6% are males and 90.3% are females and comparing their age, 88.1% of them were under 19 years old and 87.7% of students were living in their own house. 2. Utilized time to fast food chain, 44.7% are any time, 24.7% are evening time. There was statistical significance of difference by gender(p<0.01) and residence state(p<0.01) in fast food consumption pattern. 3. They expended 3,000 won most commonly and as their age and monthly expenditure increase, they spend more money for fast food. 4. 64.5% of the subjects selected menu depending on their food preferences, and 80.1% of females students selected favorable food at fast food restaurants. 5. The most popular fast food restaurant of college students was M, and tue gender (p<0.001), age (p<0.01) and residence status (p<0.001) affected significantly the preference of specific fast food restaurant.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.556-563
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• 2019

This study was conducted to improve the use experience of elderly people in fast food kiosks which are actively utilizing 'un-tact' technology. First, the Kiosk design analysis criteria were discussed through literature research. Then, the UI screens of McDonald's, Lotteria and Burger King, which are currently serving kiosks in Korea, were divided into colors, layouts and buttons. Next, the usability evaluation and survey of the elderly revealed problems with the interface design of the current kiosk. As a result, older people do not recognize buttons without an outline as buttons, and errors occur when layout changes or when viewing is complicated. In addition, horizontal navigation and vertical layout menus were error-free, and the design of buttons was error-free with the same color for the same function. Research shows that the Kiosk UI design is preferred by older people. First, buttons in the form of outline or solid are recommended. Second, vertical binding of buttons combined with images and text is recommended. Third, the screen layout should be consistent with the direction of view flow and manipulation, and should avoid increasing the number of menus and information. Fourth, page navigation is recommended in horizontal form and menu arrangement is vertical form. Finally, buttons that perform the same function are efficient for buttons to use the same color, and for different functions, applying a complementary colors can reduce confusion.