• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.139-151
• /
• 2008

The purpose of this study was to determine the empirical cause-effect relationships among business ethical values and person-organization fit, job satisfaction, turnover intent, and organizational performance within family restaurants and feeding facilities. Self-administered questionnaires were completed by 459 restaurant employees. The SPSS and Amos programs were then applied to the data to perform frequency, factor, reliability, correlation and SEM analyses. The primary results are as follows. First, business ethical values had a significant positive effect on person-organization fit. Second, person-organization fit had a significant positive effect on job satisfaction, and a significant negative effect on turnover intent. Third, job satisfaction had a significant positive effect, and turnover intent had a significant negative effect, on organizational performance. Finally, upon verifying the possible direct and indirect effects of business ethical values within family restaurants and feeding facilities, it was determined that the ethical values had significant direct and indirect effects on person-organization fit, job satisfaction, turnover intent, and organizational performance. These findings have various implications. For example, an improved in-house ethical working environment leads to greaterperson-organization fit, and having employees that feel there is better in-house ethical reliability leads to greater consistency between personal and organizational values, resulting in higher job satisfaction and ultimately organizational performance.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.204-213
• /
• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.184-193
• /
• 2008

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

• Journal of the Korea Society of Computer and Information
• /
• v.29 no.4
• /
• pp.9-21
• /
• 2024

Deep learning has been developing rapidly in recent years, with many researchers working to utilize large language models in various domains. However, there are practical difficulties that developing and utilizing language models require massive data and high-performance computing resources. Therefore, in-context learning, which utilizes prompts to learn efficiently, has been introduced, but there needs to be clear criteria for effective prompts for learning. In this study, we propose a methodology for enhancing prompt-based learning performance by improving the PET technique, which is one of the contextual learning methods, to select PVPs that are similar to the context of existing data. To evaluate the performance of the proposed methodology, we conducted experiments with 30,100 restaurant review datasets collected from Yelp, an online business review platform. We found that the proposed methodology outperforms traditional PET in all aspects of accuracy, stability, and learning efficiency.

• The Korean Journal of Franchise Management
• /
• v.15 no.2
• /
• pp.57-75
• /
• 2024

Purpose: Nowadays, many restaurants use serving robots. Initially, many people thought that Covid-19 caused the spread of serving robots. However, even as the endemic, many restaurants still use serving robots. Therefore, this study examines why many customers choose restaurants with serving robots, using the UTAUT2 framework. Additionally, this study explores whether shyness has a moderating effect on these factors. Research design, data and methodology: Data were collected from 307 consumers who had visited a restaurant using a serving robot and analyzed using SmartPLS 4.0 software. A total of 286 datasets were analyzed. Result: We found that the precedence factors of UTAUT2 (Performance Expectancy, Effort Expectancy, Social Influence, Facilitating Condition, Hedonic Motivation) had a positive effect on attitude. Furthermore, attitude had a significant positive effect on Behavioral Intention. However, shyness did not appear to have a moderating effect among these factors. This is likely due to customers using serving robots for very short time, as identified in the literature review. Conclusions: As a result of this study, it was explained that Hedonic Motivation had the most significant positive effect on shaping attitudes toward restaurants using serving robots through the UTAUT2 model.

• Journal of Agricultural Extension & Community Development
• /
• v.21 no.2
• /
• pp.57-80
• /
• 2014

The fact that cooperation is an essential factor for foodservice industry success has been discovered by many business leaders. Success in entrepreneurial businesses depends upon cooperation. However, there has been a lack of studies done about cooperation in the service industry, particularly levels of cooperation among foodservice employees in an organization. This study is designed to understand the antecedents, servant leadership and trust in co-workers that have a resulting influence on cooperation among foodservice employees. To achieve the study objective, 191 valid questionnaires were statistically analyzed, using frequency analysis, factor, reliability analysis and multiple regression analysis. The following is a summary of my verified analysis. First, servant leadership have a positive influence on trust in co-workers. Second, trust in co-workers has a positive influence on cooperation among foodservice employees positively.

• Archives of design research
• /
• v.19 no.1 s.63
• /
• pp.243-252
• /
• 2006

This essay studies local design style in globalization era through investigation of the restaurants which are located at suburb of big cities in Korea. All regional memory and history is disappeared in 'The world time' and world design style in globalization era. Thus to study local design means to study the history of certain region and the memory of the people who lives in that area and how they represent their past and memory. Post colonial theory, everyday aesthetics and the way of using past and memory are preresearched for the theoretical background. Post colonial theory is discourse for the countries which have the experience of colonialism. History and memory are used for defining present political, social, economical and cultural situation. In this essay, the way using past and memory were classified in three dimension - by government, company, and individuals. The past which is represented by government is conceptual and defined as only sign without on going history. When it is represented by company, it is also uses as a sign and imitation without contextual meaning. However, when the past is used by individuals, it is alive in daily life. This essay argues that those restaurants which have the style of 'the Koreaness' symbolize the suppressed desire to represent the lost past and memory which are forced to be exduded during the colonial period and fast modern development. And the design style can be defined as epic design, for it has it's own main character, story, memory and plot too. This word 'epic' imply the main point of local design style. In conclusion, this essay will ask the role of design in the country which has colonial memory in globalization era.

• Journal of Korea Spatial Information System Society
• /
• v.11 no.1
• /
• pp.105-114
• /
• 2009

Recently, location-based services which provides k nearest POIs, e.g., gas stations, restaurants and banks, are essential such applications as telematics, ITS(Intelligent Transport Systems) and kiosk. For this, the Voronoi Diagram k-NN(Nearest Neighbor) search algorithm has been proposed. It retrieves k-NNs by using a file storing pre-computed network distances of POIs in Voronoi diagram. However, this algorithm causes the cost problem when expanding a Voronoi diagram. Therefore, in this paper, we propose an algorithm which generates a matrix of the shortest distance between border points of a Voronoi diagram. The shortest distance is measured each border point to all of the rest border points of a Voronoi Diagram. To retrieve desired k nearest POIs, we also propose a k-NN search algorithm using the matrix of the shortest distance. The proposed algorithms can m inim ize the cost of expanding the Voronoi diagram by accessing the pre-computed matrix of the shortest distances between border points. In addition, we show that the proposed algorithm has better performance in terms of retrieval time, compared with existing works.

• Journal of Distribution Science
• /
• v.17 no.6
• /
• pp.77-84
• /
• 2019

Purpose - Although an extensive body of research in psychology and marketing focuses on perceived waiting time, no research has examined the effect of the location of the waiting place on perceived waiting time. In particular, this study suggests that customers who are waiting in a restaurant may have different perceived waiting time depending on whether they are in close proximity to the service area (e.g., dining area) or farther from it. In particular, the author examines how and why the location of the waiting place affects the perceived waiting time of the consumer and reveals the mental simulation as its psychological mechanism. Research design, data, and methodology - This study conducted field surveys with customers waiting in real restaurants. Eighty-eight people participated under two conditions: a restaurant with a waiting place near the dining area and a restaurant with a waiting place far from the dining area. Participants responded to questions about perceived waiting time (the dependent variable), mental simulation (the mediator), and demographic variables. To verify the hypothesis, ANOVA and bootstrapping analysis were performed. Results - The major results from the field study are as follows. First, participants perceived wait time differently depending on the location of the restaurant's waiting place: participants in the restaurant with a waiting place close to the dining area perceived significantly shorter waiting times. Second, the effect of the location of the waiting place on the perceived waiting time was mediated by mental simulation: the closer the wait location is to the dining area, the more imagination the customer exercises about the meal, which in turn distracts attention from time flow and shortens the perceived wait time. Conclusion - This study has a theoretical implication in that it extends research on perceived waiting time as the first study of how and why the location of a waiting place affects a customer's perceived waiting time. It has a practical implication that can be used as a marketing tactics to improve the image of the service provider by changing the location of the waiting place.

• KIISE Transactions on Computing Practices
• /
• v.23 no.2
• /
• pp.104-109
• /
• 2017

We propose a new machine learning algorithm which analyzes daily activity patterns of users from multi-modal wearable sensor data. The proposed model learns and extracts activity patterns using input from wearable devices in real-time. Inspired by cue integration of human's property, we constructed gated multi-modal neural networks which integrate wearable sensor input data selectively by using gate modules. For the experiments, sensory data were collected by using multiple wearable devices in restaurant situations. As an experimental result, we first show that the proposed model performs well in terms of prediction accuracy. Then, the possibility to construct a knowledge schema automatically by analyzing the activation patterns in the middle layer of our proposed model is explained.