• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.77-90
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• 2016

This study is to examine the importance of site selection and service quality in franchise business as food service franchise became one of the fastest-growing service industries today. The chief finding of this study is as follows: First, a survey in locational and service quality factors affecting food service franchise shows that responders are more concerned with hygiene and visibility of the store than proximity and transportation advantages which reflects low statistical significance, thus the distance did not seem to be a big problem for the responders in the context that they mostly visit nearby food franchise. Second, the examination of the influence by the service quality factors and customer satisfaction shows significant positive relation with customer response, speed and accuracy, and accuracy factors which reveals that the responders prefer prompt response and swift judgment toward the customer's needs and expectations, professional knowledge services to the credibility factors in which little correlation with the customer satisfaction were found. Third, the examination of the influence by the service quality factors, locational factors, and re-visit reveals that customer response and specialty showed statistically significant correlation with intention of WOM (Word of Mouth) and revisit, which suggests that swift judgment and response toward the customer's needs and expectations, professional knowledge services is of great importance to both customer satisfaction and revisit. The study on the aspects of locational and service quality factors affecting franchise industry's customer satisfaction was conducted as above, an investigation in both factors' influence on the customer satisfaction was made, and based on the results of the analysis, this research seeks an optimal operation strategy of a franchise business. Food service franchise are relatively very competent to business adminstration and reaction capability to consumption changes due to the already established market, and there are stores springing up everywhere inspired by the founders who are too confident of their success in the franchise business. However, it is necessary for the franchise beginners to figure out a zone oriented, regular customer oriented business strategy than just complying with the head office manual. Owing to an increasing trend of opening medium to large sized stores and investments in the wake of converting to multiple business type Korean food franchise, there is growing need to set up new concept of store development and operational management strategy in order to overcome the excessive competition and limited sales volume of the old-fashioned small sized, small capital franchise stores. Furthermore, as most business category of food service franchise serve very similar menus, from a product differentiation point of view, it is required to map out flexible sales concept including the adoption of competitive and low-price strategy. In conclusion, as is shown in the analytical research, the customers' optimal choice fluctuate over their preferences like customer convenience and circumstances rather than insisting on specific brand, thus it will be necessary for the franchise stores to draw up aggressive strategy and planning in running food service franchise to maximize their profits.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.5
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• pp.141-162
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• 2017

The International Monetary Fund (IMF) crisis introduced a system for easy layoffs. With recent economic downturn, employees have been asked to retire early and less new jobs have become available. More small businesses as a result have been started. The purpose of this research is to study weight and ranking on SWOT factors of korea food service franchise industry using the SWOT analysis. The Analytic Hierarchy Process (AHP) and Analytic Network Process (ANP) were used to analyze the SWOT found by the surveys. First, the SWOT analysis shows that the franchise owners and the expert group view the industry positively overall and there are more strengths, opportunities than weaknesses, threats. While there are negatives and threats to the industry overall, many people think that there are more opportunities and positive aspects. Second, the franchise owners rank proven business model and platform (S3) as the strongest strength of food service franchise businesses while the expert group ranks management supports (S2) from headquarters as the strongest strength. Third, the expert group and franchise owner group indicate that the weight on unfair franchise contracts with headquarters(W3) and high penalty from breaking a franchise agreement(W4) are 60% of weaknesses. Fourth, both the expert group and franchise owner group indicate that change in people's lifestyle, value system and consumption pattern(O3) as the most important opportunity. Fifth, both groups indicate that changes in consumption pattern(T1) due to ever changing food service industry as the biggest threat. It is ranked higher than the entry of korea food service franchises.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.291-305
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• 2000

The purpose of this study is analysis of foodservice consumption for making decision. Changes of foodservice consump have also played an important role in improving restaurant sales. These days millions eat away from home at restaurant when nessary dispite economic cycles, many people prefer to eat at restaurants to be something or necessary. The method of this study is focused on changes foodservice consumption environment and dicision making of concept.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.2 no.4
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• pp.135-151
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• 2007

A 5 days working system and a 6 days working system will be put in force at a food service consumption behavior of company workers. As a 5 days working system have adopted company, which the number of employee is more than 50, from July 1, 2007. The purpose of this paper is to study the In food service consumption behavior of company workers. There is no doubt that it is only way of surviving In current society to analyze the change of social situation and actively cope with the development. Especially, in the field of restaurant industries, they have to be equipped with a great store of experience and skill, theory and practical business, pertinent and rapid disposal. Consequently, it is very important to know the objective and practical knowledge for the restaurant industries trend by having a through grasp of the need of consumer and their propensity to consume. In order to study motives of eating-out and restaurants selection, office workers, who live in the national capital region, are interviewed. The period of interview is from Oct 1 to Nov 20, 2007. According to the result of interview, The most workers prefer to eating-out on week with family and friends. But family is eating-out the more preference to weekend compare to friends. And it is deduced that restaurant near tourist resorts or outside the city rather than in downtown will be prosperous with this result. That is to say, workers go out to eat delicious food regardless of traffic problem and distance, with the increase of national income and the car holding. This paper is worthy of notice in terms of trying to find the relevance between the working system and the restaurant industries development. In after research, I expect the more synthetic and deeper study should be made though the more technical methods.

• Journal of the Korean Professional Engineers Association
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• v.35 no.3
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• pp.45-49
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• 2002

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.1
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• pp.39-58
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• 2011

The Study on the Influence of Selection factors of Franchise System and Franchisee's Satisfaction in the Food Service Franchise Industry. Franchisors can use franchisee selection criteria as a key input control to enhance the outcomes of their future franchisees. A business technique based on long term contractual arrangements between two legally independent businesses and relying on certain inputs from both parties for success and survival has significant potential for conflict. Furthermore,with many independent small businesses falling to reach their full potential, it is important to evaluate franchising as an alternative system of business management and to identify the characteristics of franchisor and franchisees which contribute to the satisfactory operation of a franchised small business. Thus, the objective of this study was to investigate a possible relationship between franchisee satisfaction and certain characteristics of the franchisor and of the franchisees themselves. In accordance with results of a hypothesis verification, a Selection factors of Franchise affects positively a Franchisee's Business Satisfaction.

• 한국벤처창업학회:학술대회논문집
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• 2019.04a
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• pp.135-141
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• 2019

신(新)산업 발굴 및 신(新)고용창출을 위한 대안으로 창업정책이 확대 및 확산되어 지고 있다. 이러한 시대적 상황 속에서 창업의 성공을 높이기 위한 교육이나 연구가 계속 되고 있다. 이를 위해서는 직업을 선택하거나 새로이 창업을 하고 조직에서 각자의 역할을 진행하는 과정에 개개인이 타고나고 특성들에 대한 고민이 함께 되어야한다. 경제성장 및 정량적 고용창출의 목적을 넘어 창업가들이 직업적 가치를 위한 자아실현 관점에서 창업가 육성을 고민해야 할 시점이 될 것이다. 이러한 만족스러운 직업을 갖게 하는 것이 진정한 의미에서의 국가의 역할이라 할 수 있을 것이다. 즉, 창업가 육성에 관한 관점을 소유권과 시장보호 및 개척의 관점을 넘어 국민의 생애 만족도를 높이기 위한 창업교육과 정책에 관한 연구가 필요하다. 본 연구에서는 창업 시 만족도와 성과에 영향을 줄 수 있는 창업가의 개인적 특성 중 성격 5요인(BIG5)을 중심으로 기업가정신과 성과에 어떠한 영향을 미치는지 살펴봄으로서 개인의 어떠한 특성이 주요하게 작용하는지 분석하고자 한다. 이를 위해 국내 창업의 다수를 차지하고 있으면서도 어려움을 겪고 있는 소상공인 중 외식업, 의류업, 커피전문점, 미용업 등의 자영업자를 대상으로 본 연구를 진행하였다. 연구를 통해 창업성과를 높이기 위해 성격 5요인이 모두 중요하게 작용함을 확인할 수 있었다. 개방성과 친화성을 바탕으로 만족도를 높은 창업자를 육성하고 외향성과 성실성을 높인다면 실질적인 재무성과로 연결시킨다면 창업의 성공을 높일 수 있을 것이다. 앞으로 창업교육과 정책 방향의 토대를 마련하기 위한 창업자 개인의 특성에 관한 다양한 연구가 시도되어야 할 것이다.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.2
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• pp.51-73
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• 2011

This study aims to examine factors affecting small food service business performance, which is assumed to be dependent primarily on its outskirt's residents. In contrast to the prior research, this paper measures saveral location traits as a separate service business success factor without including the factor in management factors. The empirical results show that small food service's sales can be determined significantly by business career in entrepreneurs' background features. Secondly, its sales can't be influenced by any psychlogical factors such as a desire of achievement, a propensity of risk taking and locus of control. It is assumed that questions about psychological traits based by the prior research do not suit for small food entrepreneur. Thirdly, qualified product have a significant effect on its sales. Finally, its sales can be significantly impacted by the number of customer chair.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.25-39
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• 2013

The purpose of this study is to understand interrelationships among young entrepreneurs' growth factors, entrepreneurial capability and entrepreneurial intentions, targeting the students who major in culinary and foodservice. Based on total 327 samples obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with the Amos program. The proposed model provided an adequate fit for the data, $x^2$=495.217 (p<.001), df=231, CMIN/DF 2.144, GFI .902, AGFI .878, NFI .911, CFI .954, RMSEA .067. The SEM results showed that the young entrepreneurs' growth factors such as policy support(${\beta}$=.457, p<.001), skills & knowledge(${\beta}$=.244, p<.01), role model(${\beta}$= .242, p<.05) in order had significantly positive effects on entrepreneurial capability, and entrepreneurial capability(${\beta}$= .787, p<.001) had positive(+) effects on entrepreneurial intentions, verifying organic causal relationships among the growth factors, entrepreneurial capability, and entrepreneurial capability. These study results showed that there should be more systematic supports to encourage young entrepreneurs. Limitations and further research directions are also discussed.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.67-78
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• 2009

This study pointed out that few studies focuses on potential business manpower in the food-service industry while the food-service industry is quickly growing in the field of business. In this respect, it classified the career aptitudes of potential business manpower into Realistic, Investigative, Artistic, Social, Enterprising, and Conventional according to Holland's(1997) career aptitudes. Then, Logistic Regression Analysis was implemented to determine how each career aptitude influences potential business manpower's determination to open a business. As a result, the aptitudes were arranged in the following order, starting with the one contributing to the strongest determination: Enterprising>Realistic>Social>Artistic>Investigative>Conventional. According to Holland's career aptitude classification, people with enterprising characters are generally entrepreneurs, politicians, and administrators. This study has also proved that enterprising people have the strongest determination to start business.