• Journal of Venture Innovation
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• v.1 no.1
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• pp.197-210
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• 2018

The purpose of this study is to analyze the relationship between the induction servicescape and the user satisfaction and repurchase intention about the restaurant tables embedded with the most advanced eco - friendly induction range. The main results of this study are as follows. The demographic characteristics of the respondents were 104 male respondents and 106 female respondents, with male - female ratio almost similar. The respondents' positions and responsibilities consisted of 68 restaurant representatives and 142 restaurant managers or persons in charge. The number of restaurants embedded with the induction ranges staffing 5 or more employees was 62.4%, which clearly showed that they were larger than the average restaurants(2.8 employees). The result of hypothesis testing by regression analysis showed that the restaurant's eco - friendly functional induction servicescape had a significant effect on user satisfaction, and ② the eco - friendly functional induction servicescape of the restaurant had a significant influence on repurchase intention. ③ The operation of the restaurant with the induction of the eco - friendly function of the restaurant. The satisfaction of the manager has a significant influence on the repurchase intention. Therefor, the hypothesis suggested in this study was adopted.

• Proceedings of the Korean Society of Computer Information Conference
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• 2024.01a
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• pp.277-278
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• 2024

일반적으로 한국인은 식사를 위해 음식 메뉴를 고를 때 쉽게 결정하지 못하는 비율이 50% 이상으로 높다고 알려져 있다. 이러한 단순 고민 해결을 위해 다양한 음식이나 맛집을 추천해 주는 모바일 앱이나 서비스가 존재한다. 그러나 이들은 사용자가 평소 많이 검색했던 음식이나 맛집들을 위주로 찾아주거나, 랜덤으로 지정된 카테고리 내의 음식들 중 하나를 추천해주는 방식, 혹은 사용자 리뷰 점수가 높은 음식점을 우선적으로 추천해 주는 방식 등을 사용하고 있다. 따라서 기존의 추천 방식은 음식을 추천에 있어 사용자의 의도나 실질적인 연관성이 매우 낮고 평소 먹던 음식의 종류를 크게 벗어나지 않는 경우가 많아 음식 추천이라는 본래의 취지와는 멀어진다. 본 논문에서는 음식 메뉴를 선정하는데 있어 실질적인 영향을 주는 환경 요소인 계절, 기후 등의 날씨 정보를 기반으로 생성형 AI를 통해 적절한 음식을 추천하고 해당 음식을 판매하는 음식점과 그 위치를 알려주는 앱을 개발한다. 개발하는 앱은 바쁜 직장인들이나 매 끼니를 고민하는 학생 등의 메뉴 고민을 해결하는데 도움을 줄 수 있으며, 각종 배달 서비스 앱의 음식 추천 기능의 고도화에 활용될 수 있다.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.215-231
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• 2010

This study analyzes the effects of success factors for starting business of food service industry on management performance giving executive suggestions. For this study, a survey was conducted to 270 restaurant founders in Daegu city. 237 copies of questionnaire were selected to take a regression analysis to test the hypotheses. The results of the test are as follows. First, the founder's personal characteristic factor has influence on business result. Concretely speaking, those who have enterprising characteristics proved to have influence on management performance. Second, physical surroundings, service and marketing factors had significant effects on business performance. Service factor among them was the most influential factor on business performance. Third, food quality and health-orientation factors had significant influence on business performance. Consequently, it is important to develop recipes for improving health and high-quality food materials because of well-being trends among people.

• Smart Media Journal
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• v.12 no.8
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• pp.26-36
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• 2023

The purpose of this study is to propose ways to revitalize the local economy by analyzing the index changes and tourism big data before and after the opining of the KTX on the Gangneung Line in Gangneung City, where the population continues to decline. For This, the main current status of Gangneung-si and internal operation record data(DTG) of Gangneung-si were analyzed. After that, changes in the movement behavior of public transportation users before and after the opening of the KTX Gangneung Line were compared. As a result, it was possible to observe changes in tourist transportation preferences, demographic shifts, alterations in small-scale business sectors and in the travel patterns of tourists within the city of Gangneung. In particular, changes in the small business sector have shown an increase in general restaurants, leisure food establishments(cafes, etc.), and accommodation facilities following the opening of the KTX Gangneung Line. All three sectors have experienced growth concentrated in the vicinity of Gangneung Station, indicating the influence of Gangneung Station, which opened in the central part of Gangneung city, following the inauguration of the KTX Gangneung Line.

• Journal of Service Research and Studies
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• v.12 no.3
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• pp.93-114
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• 2022

The hospitality and food service sector is the food sector that generates the most food waste. To deliver a more sustainable service, the food service industry needs to understand and reduce customer plate waste, which is mostly avoidable. Several studies have investigated the drivers of plate waste behaviors and proposed mitigations. However, service designers need actionable insights that inspire innovative solutions. The goals of this study are twofold. The first goal is to identify factors influencing young consumers' food waste behavior in restaurants. The second goal is to frame food waste challenges as design opportunities for service designers. A photo diary was conducted with 10 Korean university students. Participants took before and after photos of two meals and fill out questionnaires. The questions include personal background, considerations when choosing a meal, satisfaction with the meal, and reasons for leaving food. Both qualitative and quantitative data were collected and analyzed. The results suggest that lack of awareness and control are the key drivers of leftovers. The food waste problem is framed into "How Might We" design opportunities for service design. Interventions should focus on improving communication with oneself, dining partners, and restaurants. The paper contributes by demonstrating the service design research approach to framing wicked problems with the example of restaurant food waste.

• 한국벤처창업학회:학술대회논문집
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• 2016.04a
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• pp.57-60
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• 2016

본 연구에서는 국내 선행연구와 외식사업 창업 성공사례 들을 통해 외식업 창업성공 요인들을 도출하고, 각 요인들이 경영성과에 미치는 영향에 대하여 원주지역의 일반음식점(한식업)을 중심으로 소상공인시장진흥공단의 상권정보시스템에서 분류한 주요상권중 4곳을 선정하여 실증적 연구를 수행할 계획이다. 외식업창업 성공요인은 창업자의 특성요인과 점포의 입지 및 특성이 경영성과에 긍정적 영향을 미치는 지 확인하고, 상권정보시스템의 입지정보가 통계적으로 유의한 지 확인한다. 또한, 세부 성공요인이 경영성과에 미치는 영향은 고객특성 등 상황에 따라 차이가 있는 지도 확인해 본다. 본 연구는 외식업 창업을 준비하는 예비창업자들에게 성공을 위한 지침을 제공하고 창업 전에 반드시 준비해야할 요소를 점검하여 실패를 줄이는데 기여하고, 소상공인시장진흥공단이 제공하는 상권정보시스템을 적극 활용하기를 기대한다.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

• Journal of Cadastre & Land InformatiX
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• v.48 no.1
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• pp.229-244
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• 2018

The purpose of this study is to analyze the factors affecting the influence of the size and composition of the floating population on goodwill and Rent. First, the conceptual difference between location value and rent is clearly distinguished. Second, the value of land price is divided into fixed land value and floating land value. The empirical analysis utilized consulting data from 188 shops in Seocho and Gangnam-gu in 2013 ( restaurants, resting restaurants, drinking places, general stores, entertainment and sports). The results using linear regression analysis are as follows. Goodwill and rent have a positive correlation, but the evaluation system and factors are different. Especially the influence of the floating location factor is larger than the rent. And the fixed location factors such as building deterioration bus stops, were found to be significant influencing factors in the rents, but they did not affect goodwill. This result implies that the value of location of goodwill should be taken into consideration of a temporal and spatial concept. Since, in order to resolve disputes between the landlord and the tenant, it is necessary to accumulate data continuously and to study the objective evaluation system in the future.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.