• Culinary science and hospitality research
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• v.17 no.5
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• pp.108-121
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• 2011

The purpose of this study is to carry out the exploratory study on the easiness of using smart phone applications for searching food service information based on consumer characteristics. Examining the attributes of the easiness of using smart phone applications for searching food service information, this study checks the order of priority in the attributes and analyzes the correlation among the constructs of easiness of use, along with the difference in easiness of use based on demographic characteristics. The survey was conducted to the users of smart phones who live in 3 areas such as Seoul/Kyongki, Daegu/Kyongbuk, and Busan/Kyongnam from Jan. 3-Feb. 3, 2011, and total 264 copies of questionnaire were used for the final analysis. The result showed that the respondents considered the functions of searching restaurants, recommended restaurants, and the popularity list more important among the measurement items of easiness of use, and there was highly positive correlation between easiness to select restaurants and communication functions among all the factors drawn. It was found that there was significant difference in the function of searching restaurants, practicality, the easiness to select restaurants, communication, and the easiness to select menu on areas.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.143-155
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• 2016

This study conducted a survey and emperical analysis of SNS based consumer experience visits to eat out companies. A total of 350 questionnaires were collected of which 28 were deemed unreliable, leaving 322 responses to be used in the analysis. SPSS 22.0 was employed to carry out frequency analysis, factor analysis, and reliability analysis, correlation analysis, and regression analysis. First, choose eat out properties multiple regression analysis on the impact on customer satisfaction, overall explanatory power of the regression equation $R^2=.521$ (adjusted $R^2=.515$) and F values were analyzed statistically significant the influence of the positive (+) with 86.325 p=0.000 and the regression equation. Content type pursuit of independent variables (B=0.540, p<0.001), seeking safety type (B=0.292, p<0.001) were significantly appeared showed the influence of the positive (+), Pursuit convenience-type (B=0.071, p<0.001) and the pursuit of dignity type (B=0.002, p<0.001) the sub-showed the influence of (-). Second, the multiple regression analysis on the impact on customer satisfaction to others is recommended explanatory power is $R^2=.539$ (adjusted $R^2=.538$) and F values are analyzed by a statistical regression equation p=0.000 and 374.765 in significance showed that the model fit the regression line. Customer satisfaction is the independent variable was the influence of the positive (+) to (B=0.540, p<0.001).

• Culinary science and hospitality research
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• v.20 no.1
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• pp.189-204
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• 2014

This study is aimed to identify the relationship between Korean restaurant selection attributes and behavioral intention regarding foodservice consumption tendency. In order to achieve the purpose of research, frequency analysis, factor and reliability analysis, correlation analysis, cluster analysis, chi-square test, variance analysis, and multiple regression analysis were conducted using SPSS 18.0. As a result of variance analysis, accessibility did not appear to have a significant difference in all clusters, food quality appeared to have a significant result (F=5.587, $p{\leq}.001$), employees' service appeared to have a significant difference (F=5.186, p<.01), and price discounts also showed a significant difference (F=4.921, p<.01). Therefore, the first hypothesis that the foodservice consumption tendency has a difference in the Korean restaurants selection attributes was partially selected. In order to verify the hypothesis that the Korean restaurants selection attributes affect behavioral intention, the sub-factors of the Korean restaurant selection attributes (accessibility of restaurants, food quality, employees' service, price discounts) were set as independent variables, and the behavioral intention of foodservice consumers was set as a dependent variable. As a result, the accessibility of restaurants (${\beta}=.092$) and price discounts (${\beta}=.299$) have a non-significant effect on behavioral intention. However, a significant result was shown in food quality (${\beta}=.379$, p<.001) and employees' service (${\beta}=.251$, p<.001). Thus, the hypothesis that the Korean restaurant selection attributes have a positive effect on behavioral intention was partially selected. Based on the results, foodservice managers need to build up strategic management to improve food quality with better ingredients, sanitation, adequate quantity, and consistent taste of food. In addition, they should provide better service with well-trained employees.

• Journal of Digital Convergence
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• v.15 no.8
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• pp.161-168
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• 2017

The purpose of this study is to investigate the effect of restaurant selection factors on reliability and revisit intention. The results of empirical analysis were as follows: First, the factors influencing the intention to visit the restaurant were the physical environment, service, price, location, reputation, cleanliness, It is confirmed that consumers are willing to visit again if their satisfaction is high because they choose general consumers considering kindness and taste. Second, trust is found to affect re - visit intention and it can be judged that store faith is actively considering return visit through consumer 's belief. Third, it was found that the factor of selecting the restaurant business influenced the intention to visit again according to the trust. When the customer chooses according to the restaurant business standard and satisfies the trust, it intends to increase the intention to visit again. The results of this study are as follows. First, it is found that the factors of restaurant selection and trust affect the revisit intention of restaurants, and it is meaningful to provide theoretical and strategic implications.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.571-582
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• 2001

The purpose of this study was to identify important selection attributes of customers for dining at family restaurants, and the determinant and predicting factors in customers' intentions of revisiting. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. A total of 124 questionnaires were used for analysis among 300 distributed. Multivariate analysis(factor and regression analysis) was performed for 19 selection attributes measured on a five-point scale. A four-dimensional structure(harmonized decoration consistent service, valuable food, and attractive facility) was established from 19 selection attributes. The results of the study showed that three dimensions were significantly related with the customer's intention of revisiting. The dimension of consistent service had the greatest impact on customers' choice. It was clear that a family restaurant manager's emphasis on only one dimension to attract customers might not be as effective as applying a multi-dimensional strategy.

• 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.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.352-363
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• 2021

This study aimed to examine the different factors affecting the intention to purchase meal kits between at-home concept meal kits and eating-out concept meal kits. An online survey was conducted with 565 Korean participants including meal kit experienced (n=412) and non-experienced (n=153). Meal kits selection attributes were organized into five factors, health, price, environmental protection, convenience, and familiarity. To verify the hypothesis, SPSS Statistics 23 was used. The main results can be summarized as follows. First, in the case of the at-home menu, convenience(p < .01), environmental protection(p < .05), and familiarity(p < .01) show positive influences on willingness to buy. Second, for the eating-out menu, health(p < .001) and convenience(p < .001) have positive effects on willingness to buy, but familiarity(p<.01) has a negative effect. This is the first study to categorize the menu of meal kits and investigate each factor affecting willingness to buy. Therefore, the results can offer useful guidelines to meal kit marketers letting them know the consumers' purchase behaviors.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1639-1644
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• 2012

This study analyzed the Importance-Performance Analysis of selective attributes of Home Meal Replacement (HMR). This study was conducted using a primary field survey on department stores and wholesale markets in Seoul and Gyeonggi province. A total of 201 out of 234 questionnaires were analyzed. First, the highest intake frequency was 1~3 times a month (100 respondents: 48%), the most common purchasing place was wholesale market (148 respondents: 73.6%), and the most cited reason for preference was convenience (115 respondents: 57.2%). According to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'quality', 'health', 'hygiene', 'origin of food', and 'safety'. These results suggest that the microbiological and sensory qualities of HMR production should be improved to meet consumer's expectations.