• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• 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.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.357-363
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• 2002

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.

• 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)

• Journal of Digital Convergence
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• v.20 no.4
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• pp.159-168
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• 2022

This study was conducted to classify segmental group based on the factors of foodservice motivation and then conducted a survey for one month from July 15 to August 14, 2021 to analyze the influence of demographic characteristics, usage behavior, and motivation on eating out choice behavior. A total of 310 copies were used for empirical analysis. The result is as follows. First, males showed higher task type than females, and females showed higher number of change type, gastronomic type, and fit type. Second, in demographic characteristics, all groups showed strong motivation for foodservice in married people aged 31-40 and 41-50. Third, in the restaurant selecting behavior difference between the segmental groups according to the motivation for foodservice the most preferred menu was korean food for fit type, gourmet type, duty type and western food was the highest in the change type. Fourth, in the ordering method of difference in restaurant selecting behavior among segmental groups, all four groups showed higher order type than unlimited type or buffets type. The limitations of this study are limited to the food field and analysis should be done, but the results of the study on specific food items have not been obtained. Therefore, it is hoped that the future research will be conducted by designating specific food fields.

• KOREAN POULTRY JOURNAL
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• v.44 no.7
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• pp.124-127
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• 2012

프랜차이즈 산업 중 외식업이 차지하는 비중은 약 65%에 이르고, 이 중 치킨 프랜차이즈의 비중은 외식업의 절반 가까이를 차지하고 있다. 치킨 창업은 예비 창업자들이 가장 많이 선택하는 아이템으로 임대료, 인건비, 운영비, 부대비용 등 창업자본의 부담이 적고 기술적 영업적 진입장벽이 낮아 연일 많은 프랜차이즈와 가맹점들이 개업을 하고 있다, 하지만 시장이 포화상태라 할지라도 치킨사업은 꾸준한 수요증가에 의해 외식시장에 스테디셀러 아이템으로 자리잡고 있다.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.87-102
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• 2018

The purpose of this study is to determine the impact of food service franchise's support system on franchisee's trust, financial performance and intention of multi-store operation. For this purpose, the results of the survey were collected for 111 small and mid-sized food service franchisees in Korea with less than 100 brand franchises, referring to article 9 of the act on Fair Trade. Structural equation model analysis was used for hypothesis testing. The results of the study are as follows; First, a support for store development, education, logistics, and supervisors among franchise's support system were found to have a significant impact on the franchisee's trust, but public relations support was not significantly affected. Second, a support for store development had significant influence on the financial performance, but the support for education, logistics, supervisors and public relations did not significantly affect the financial performance. Third, franchisee's trust has been shown to have a significant impact on financial performance and intention of multi-store operation. Fourth, financial performance was shown to have a significant impact on the intention of multi-store operation. Finally, confirming the mediated effects of financial performance on the effect of franchisee's trust and intention of multi-store operations also proved to have indirect effects. This study identified the impact relationship between the small and medium-sized food service franchise support system, franchisee's trust, financial performance and intention of multi-store operation. In particular, it is deemed meaningful that the performance of Korea's small and medium-sized food service franchises and the relationship of influence that can grow together through the qualitative growth of the franchise's system.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.716-719
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• 2010

본 연구에서는 소규모 외식산업 창업자의 개인특성, 기업가정신, 경영성과간의 관계를 실증적으로 살펴보고 프랜차이즈 가맹점 창업자와 비가맹점 창업자와의 비교를 통한 차이점및 유의성을 알아보고져한다. 기업가정신이 외식산업을 혁신적으로 경영할뿐 아니라 기업의 경영성과도 증대시킨다는 연구결과들은 많이 보고 되어지고 있다. 따라서 본 연구는 창업자의 개인특성과 기업과정신과의 관계를 살펴보고 아울러 소규모 외식창업에서도 기업가정신이 경영성과에 유의한 영향을 미치는지를 확인하고 프랜차이즈 가맹창업과 비가맹창업에 비교를 통하여 창업형태에 따른 기업가정신이 경영성과에 미치는 영향을 살펴보고져 한다.

• 한국벤처창업학회:학술대회논문집
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• 2018.11a
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• pp.135-138
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• 2018

외식업의 성장률이 국내총생산(GDP)을 크게 웃도는 고성장을 지속하면서 업체 간 경쟁이 점차 치열해 지고 있다. 기존 연구자들에 의하면 경쟁에 우위를 점하기 위한 고객 마케팅 전략으로 외부고객에 앞서 내부고객의 만족을 우선하여야 한다는 주장이 계속되고 있으며, 이에 인적자원관리에 관련한 연구가 활발히 진행되고 있다. 본 연구는 외식업 근로자들이 인지하는 심리적 계약위반의 지각이 이직의도 및 고객지향성에 미치는 효과에 대하여 규명하고자 하였으며, 또한 직무만족 및 조직몰입이 가지는 매개효과를 함께 검증하고자 하였다. 그 결과를 바탕으로 외식업 사용자와 관리자에게 근로자의 이직의도를 완화하고 고객지향성을 높일 수 있는 정책적 시사점을 제시하고자 한다.

• Journal of Global Scholars of Marketing Science
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• v.6
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• pp.127-142
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• 2000

오늘 날 외식업체는 고객욕구의 파악에 있어 고객만족에 영향을 미치는 요인에 대한 보다 세심한 배려를 기울이기 보다는 서비스기업이 가지는 모방성의 특성에 따라 표면적인 측면을 기준으로 신제품 개발과 서비스제공으로 경쟁력을 갖추려 하고 있다. 따라서 인적자원에 의한 의존도가 매우 높은 외식업체의 특성상 서비스 제공자의 의도 와는 달리 고객의 입장에서 불만족의 요인은 언제나 발생할 수 있는 가능성에 노출된 상 태에서 그러한 상황에 대처노력이 고객만족에 어떤 영향을 미칠 것인가에 대한 연구는 향후 외식업체의 경쟁력 강화에 많은 시사점을 제시할 수 있을 것으로 보인다. 본 연구의 목적은 앞에서 제기한 문제의식을 바탕으로 외식업체의 서비스품질과 고객 만족의 관계에서 상황대처요인의 역할을 규명하는데 있다. 본 연구를 통해 얻은 결론은 일반적인 서비스 품질속성에 부정적인 생각을 가지고 있다고 하더라도 불만족요인에 대한 상황대처요인에 의해 전반적인 만족을 느낀다는 것이다. 특히 상황대처요인 가운데 대응의지가 가장 큰 영향을 미치는 것으로 나타났는데 이를 두고 볼 때 외식업체에서는 고객만족을 위해 대응의지 제고방안을 강구해야 할 것이다.