• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.134-134
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• 2003

우리나라의 외식산업은 경제적 안정을 통한 소득수준 증대, 여성의 사회진출 및 맞벌이 세대의 증가, 건강식에 대한 소비자 욕구 증대 등 사회, 경제, 문화적 요인이 복합적으로 작용하여 다양한 컨셉의 외식업소들이 등장하기 시작하였고, 양적인 면에서 급속한 성장을 해 오고 있다. 그러나 외식업 경영주의 경영면에서의 전략적 사고와 정보의 부재, 서비스 마인드 결여, 높은 종업원 이직율과 전문인력 부족, 연구풍토의 결여 및 과다한 출혈 경쟁 등으로 인하여 외식산업은 질적인 면에서 많은 취약점을 드러내고 있다. (중략)

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.347-353
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• 2022

In the restaurant industry, start-ups are active due to high demand from consumers and low entry barriers. However, the restaurant industry has a high closure rate, and in the case of franchises, there is a large deviation in sales within the same brand. Thus, research is needed to prevent the closure of food franchises. Therefore, this study examines the factors affecting franchise sales and uses machine learning techniques to predict the success and failure of franchises. Various factors that affect franchise sales are extracted by using Point of Sale (PoS) data of food franchise and public data in Gangnam-gu, Seoul. And for more valid variable selection, multicollinearity is removed by using Variance Inflation Factor (VIF). Finally, classification models are used to predict the success and failure of food franchise stores. Through this method, we propose success and failure prediction model for food franchise stores with the accuracy of 0.92.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.385-397
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• 2021

This study examined service failure and recovery of domestic ethnic food restaurants based on a model of the repercussions of service failure dealing with seriousness and control and the cause-and-effect relationships among the variables relevant to the quality of relationships -trust, satisfaction, and loyalty. This study provides valuable information for Korean restaurant managers regarding food service failure and response plans by collecting data from actual Japanese tourists visiting ethnic food restaurants. The results suggested that it is important to develop a strategy to present the distributional fairness to customers who recognize the seriousness of service failure to control the situation promptly. These results can be used to establish more systematic business plans, improving customer management and firm performance. The advantage of this research is that it is time for substantial research data on the booming domestic restaurant industry and service quality to overcome the current recession and grow and solidify the current restaurant market.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.51-59
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• 2013

This study, through the domestic literature research and the success stories of restaurant business, derived the success factors, the impact of these factors on the management performance was carried out through a survey for the establishment of Foodservice Business empirical research. First, according to the result that analyze effect that founder special quality factor gets in management result, was expose that a social technology causes effect that keep in mind in net profit growth rate and customer rate of increment and result that establishment readiness keeps in mind in net profit growth rate, customer rate of increment and seat turnover rate was confirmed. Second, in operation management factor accessibility in customer rate of increment and seat turnover rate, facilities in seat turnover rate, service capacity in net profit growth rate and customer rate of increment and seat turnover rate, promotion activity was confirmed that keep in mind each in customer rate of increment. Third, the effect that quality directivity gets in management result in occasion of establishment restaurant business in goods factor was confirmed that do not keep in mind statistically. Therefore, this study, by presenting the factors for establishment of restaurant business, may contribute to the success strategy establishment of the establishment restaurant business preparator and existing restaurant businessmen.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.103-118
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• 2015

This study is intended to look into the effect of dining space color and design on customers' psychological response, satisfaction, and reuse intention of restaurants. To achieve this, an empirical survey was carried out based on responses from 400 dining-out customers. The results were as follows. The dining space color and design had a significant and positive effect on customers' psychological reaction, satisfaction and reuse intention of restaurants. This is a result of positively evaluated service through an increased customer emotional response to simultaneous factors. It also suggest a recognition of a customer's psychological response in forming images based on restaurant attributes aside from food quality, such technique, ornamental equipment, sound, and design factors harmonized with indoor environment, in an attempt to increase customer interest in an increasingly competitive business environment. Consequently, dining space color and design can lead to customers' psychological satisfaction and reuse intention.

• Monthly Duck's Village
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• s.128
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• pp.48-51
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• 2014

• Monthly Korean Chicken
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• v.55 no.49 s.115
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• pp.54-56
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• 2005

• Culinary science and hospitality research
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• v.19 no.1
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• pp.42-56
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• 2013

This study showed that a sales executive officer, a founder of foodservice, and marketing methods and activities influence the duration of business and business performance. The hypotheses of the study are as follows. First, a foodservice business will influence marketing management. Second, marketing management will influence business performance. Third, founding a foodservice business influences business performance. Fourth, marketing management will influence the duration of business. Fifth, business performance will influence the duration of business. As a result, all the hypotheses are adopted. Consequently, business methods such as marketing activities and costs should be continually studied to improve management, and founders and managers should invest in marketing management in various ways.

• 베이커리
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• no.10 s.315
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• pp.153-161
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• 1994

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.113-126
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• 2004