• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.209-224
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• 2004

• Proceedings of the EASDL Conference
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• 2005.04a
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• pp.37-53
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• 2005

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.27-44
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• 2002

• Proceedings of KHEA Conference
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• 2005.04a
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• pp.77-78
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• 2005

• Proceedings of the KSCN Conference
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• 2002.11a
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• pp.972.1-972
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• 2002

• 베이커리
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• no.10 s.363
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• pp.121-128
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• 1998

• Culinary science and hospitality research
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• v.20 no.1
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• pp.38-54
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• 2014

The purpose of this study is to investigate the effects of customers' perception of corporate associations on trust, loyalty, revisit intention, and switching intention in the foodservice company and verify if there are significant moderating effects between family restaurants and fast-food restaurants. A total of 552 restaurant patrons in Korea participated in the survey. The results showed that corporate ability association and corporate social responsibility association among corporate associations had a significant effect on customers' trust, which had a positive significant influence on loyalty. Moreover, customers' loyalty had a significant effect on customers' revisit and switching intention. In addition, the moderating effects of company types are observed in the relationships among customers' perception of corporate associations and trust. Limitations of the study and future research directions are also discussed.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.1-17
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• 2004

This study analyzed the priority of decision-making attributes considered as the customers select the family restaurant with Analytic Hierarchy Process, which is the method for quantitative analysis. The result of analysis revealed that the food factor in the first stage of evaluation attributes was the most important and in the second stage, an atmosphere factor of place, an affiliated card factor of promotion, a taste factor of food and a kind attitude factor of employee were important respectively.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.172-175
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• 2007

The overall changes of social systems in late 21st century have made the most outstanding contributions to the development of food service industry, particularly so called in fields of family restaurant's services and some foreign famous brands such as Bennigans, T.G.I. friday's, and Outback steakhouse have dominated the lucrative korean family restaurant's service market. This research, after investigating the sales status and characteristics of interior space constitution in the foreign famous brand's family restaurants, is intended to make a suggestion of establishment some standards of interior space constitution in family restaurant that will be helpful for the domestic brand's to take more portions of market in the face of fierce competition in the food service industry.