• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.134-148
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• 2010

The purposes of this study is to understand the influence of the employees' emotional intelligence in the foodservice industry on organizational citizenship behavior and job performance and to empirically analyze whether organizational citizenship behavior plays a mediating role between both the relations of the employees' emotional intelligence and job performance. Based on total 421 samples obtained from an empirical research, this study reviews the reliability and fitness of the research model and verifies a total of 3 hypotheses using the Amos program. The SEM results show that others' emotion appraisal, emotion use, self-emotion appraisal and emotion regulation among employees' emotional intelligence have a significantly positive effect on organizational citizenship behavior. Also, employees' organizational citizenship behavior have a significantly positive effect on job performance. In addition, the effect of the employees' emotional intelligence in the foodservice industry upon job performance find to be partially mediated by the organizational citizenship behavior.

• Management & Information Systems Review
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• v.31 no.3
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• pp.1-19
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• 2012

This study is the research about the internet marketing strategy and the impact factors of psychological well-being of customers of restaurants. For the purpose of study, firstly, the paper was carried out in order to verify the cause and effect relationships of life satisfaction and psychological well-being of the customers in the food service industry. The customers of restaurants in Busan are the objectives for which the survey for empirical analysis was conducted. The result of the testing of hypothesis showed that life satisfaction will have positive influences on psychological well-being, it reveals that life satisfaction has positive influences on three factors of psychological well-being such as personal growth, self acceptance, independence. However, factor of autonomy is rejected. Secondly, the results of the study suggest the importance of introducing variegated internet marketing programs and deciding the appropriate information contents for the customer to activate the use of hands on restaurants. Internet information contents on customer satisfaction and customer loyalty to have a good understanding of the attitude will improve of life satisfaction and psychological well-being of the customers. Strategic information contents of internet marketing for customers of the restaurants must be consider "CRM(customer relationship management)".

• Journal of Korea Society of Industrial Information Systems
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• v.26 no.4
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• pp.59-71
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• 2021

This study investigates the effects of restaurants' physical environments on customers' words of moth and return intention. Data was collected using a self-administered questionnaire from restaurants during summer of 2020 and received 627 useful responses. The data was analyzed using the hierarchical multiple regression. The results showed that restaurants' physical environments was statistically significant influencing factors on customers' positive word-of-mouth and return intention. Hygiene environmental variables did not moderated the relationship between restaurants' physical environments and customers' word-of-mouth whereas hygiene environmental variables did moderated the relationship between restaurants' physical environments and customers' return intention. The results of this study suggested that restaurant business owners need to maintain clean environment and to continuously educate employees to protect customers from COVID-19 spread.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.220-237
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• 2014

This study was intended to survey on the restaurant selection preferences by elderly consumers' values and lifestyle. The survey was residing in Seoul and men and women who were 55 years of age or older to achieve the purpose of this study, the theoretical and empirical research methods research methods were combined. The results of the study are summarized as follows. First, Action oriented intrinsic value of elderly consumers highest lifestyle influence. This is an internal value-oriented elderly consumers to follow the latest fashion trends and challenges in the new one, we enjoyed the service and sometimes want to experience the frenetic fun means. Second, Realization oriented lifestyle on the Brand standards, food quality standards, environmental standards positive effect was found to be Principle oriented life style based on the environment positively influence. This trend Principle oriented lifestyle can talk comfortably while you can relax and quiet around people, mainly from a reputable place, and action-oriented selection of the hotels facilities and senior discount price menu and the service is friendly and Notice that if you use a little less meoleodo, and these results are only for the elderly consumers with access privileges and services using the factors of elderly consumers loyalty and Catering Food service satisfaction should be efforts to raise. Third, elderly consumers select attribute value and proven results Food service elderly consumers based on personal values and lifestyle are different catering companies can select the properties that standard means, elderly consumers are value-oriented properties and select the Food Service Industry catering companies by identifying the active elderly consumers in future marketing strategies to be able to bring a positive impact considered.

• 베이커리
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• no.4 s.345
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• pp.96-100
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• 1997

• 베이커리
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• no.3 s.344
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• pp.96-100
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• 1997

• the MEAT Journal
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• s.23 spring
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• pp.43-43
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• 2001

• Culinary science and hospitality research
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• v.5 no.1
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• pp.65-86
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• 1999