• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.109-122
• /
• 2008

This study aims to examine the properties of using bakeries based on demographic variables and repurchase intention and recommendation intention according to participation rates in promotional events. First, demographic characteristics and frequency of using bakeries were analyzed. Second, crosstabulation analysis on usability was conducted according to demographic variables. Third, effects of participation rates in promotional events on repurchase intention and recommendation intention were examined. This study could provide the reasons why bakeries should do promotional events, showing their effects on sales. Surveys were conducted with the students of the culinary department and bakery customers to investigate the influence on repurchase intention and recommendation intention according to participation rates in promotional events. As a result, both repurchase intention and recommendation intention showed a significant result. Also, the study aims to improve understanding by analyzing demographic variables on the properties of using bakeries(frequency in use of bakeries, purchase type, bakery type that is preferred, a time slot being made a purchase, objects of purchase, and purchasing price per person) and create data to help the management of a bakery.

• The Korean Journal of Franchise Management
• /
• v.11 no.3
• /
• pp.7-18
• /
• 2020

Purpose: Recently, information on 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' can be obtained through various media such as TV, Internet search, and SNS, and the culture of finding and sharing them has become a trend. Since PZB's SERVQUAL, there have been many studies measuring service quality, leading to hotels, restaurants and coffee shops. These studies of service quality include product quality in the service quality dimension. Hotels, restaurants, and coffee shops are provided with intangible services while customers visit and stay, but 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' often stop by to buy products and return home. Therefore, the study on the effect of quality on customer behavior on 'Delicious Restaurants (Mat-zip)' should consider product quality separately. In this study, we want to study how each quality element affects the perceived value and response of customers by separating product quality and service quality. Research design, data, and methodology: This study tested the structural model of how the quality of products and services of famous bakeries affect customers' perceived value and response. As the quality factors, products, tangible services, and employee services were adopted, and perceived values adopted utilitarian and hedonic values, and customer responses adopted customer satisfaction and behavior intention. For this study, 203 survey data with experience using famous bakeries were analyzed using SPSS 22.0 and AMOS 22.0. Result: The research results are as follows. First, product quality positively influenced utilitarian value, hedonic value, and customer satisfaction, tangible service quality positively influenced utilitarian value, and employee service quality positively influenced hedonic value. Second, utilitarian value had a positive effect on behavioral intention, and hedonic value had a positive effect on customer satisfaction. Conclusions: In a famous bakery, it is basic that product quality should be given priority, and for customer satisfaction, employee service quality is half as important. In addition, for Behavior Intension (revisit by the customer), in addition to product quality, the quality of tangible services and employee services should be maintained at a quarter level.

• Proceedings of the Safety Management and Science Conference
• /
• 2012.04a
• /
• pp.23-35
• /
• 2012

The purpose of this study is to present HACCP management method for improving customer satisfaction in bakery industry. As a study method, literature review on HACCP and customer satisfaction and developing questionnaires through model design were done. Then, a survey was done to 209 customers who had experiences of visiting small size bakeries in Seoul or the national capital region. It was then statistically analyzed and examined. In conclusion, even though the respondents showed positive expectation that the certification of HACCP will have an effect on the factors of customer satisfaction like brand image, quality of product and service, facility and physical environment and so on, but as we proved in the course of study model's hypothesis confirmation, actually, current promoting efforts and strategies of the government or related institutions to spread recognition of HACCP don't have an meaningful effect on the factors of customer satisfaction.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.1009-1017
• /
• 2009

This study was performed to analyze the preferences and actual use patterns of university students (96 males and 187 females) for bakeries in the Gyeongju area of Korea. A total of 283 questionnaires were used for the examination and statistical analyses were completed using SPSS Win (14.0) by descriptive analysis and $x^2$-tests. The most favored bakery products were prepared items such as sandwiches and toast. Most of the respondents (92.9%) typically used bread for snacks, and the main places of purchase were well-known bakery shops (38.5%) in which females preferred well-known shops more than males. In addition, the respondents liked milk (79.9%) and jam (39.7%) as the beverage and food, respectively, to eat with bread. When choosing bread, the main selection point was taste (80.2%) and the cost per person per visit was usually 1,000~5,000 won (63.3%). The consumption frequency rate revealed that 49.1% of the students consumed bread as a snack, while 24.8% consumed bread with other foods 1~2 times a week. In the case of purchasing bread as a snack, females had more purchases than males (p<0.05). Students who lived in their own home (p<0.001) with a commute time to school greater than 30 minutes (p<0.001) had the highest number of bread purchases as a snack. The most important point for bread purchase was hygiene (4.60). Overall, for the development of bakeries in the Gyeongju area it seems imperative to address the bakery shop environment, including such aspects as hygiene, price, and new bread product development for students.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.159-177
• /
• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.85-98
• /
• 2001

This study was performed to describe the overall sanitation of baking utensils and equipments, employees, and environment in 9 bakeries. Microbiological tests on employees, utensils and equipments, were done according to standard procedure and included total plate count, coliforms, fungi and Staphylococcus aureus.. Microbiological testing is a value in determining hazards for developing a HACCP plan but were not detected throat and employee's hands before use. Staphylococcus aureus was detected nasal cavity and employees's hands after use. Employee's apron after use was detected fungi and coliform and was risk factor of cross-contamination to bread or cookies et al. Generally hygienic conditions of pan, kitchen board, knife, brush, and wooden scoop were worse than those of other baking utensils such as tray, bread tweezers, dusting brush and dish cloth. And refrigerator, freezer and fermentation chamber were detected fungi and coliforms. Total plate count of heating table, working table, distribution table, washbowl and refrigerator was increased in 2nd period. Temperature of refrigerator was 10.43$^{\circ}C$ and strict temperature control of refrigerations needs. Therefore, baking utensils and equipments were reguraly need to sterilize and clean. Additionary, it need to practice the effective sanitation education and training program for the bakery managers and employees.

• Culinary science and hospitality research
• /
• v.11 no.3 s.26
• /
• pp.40-55
• /
• 2005

The purpose of this study was to understand the effect of customers' repurchase intention, extract important factors, systematically analyze them and suggest the direction of bakery industry through studying the customers' satisfaction with bakeries. The researcher modified the questionnaire developed by Park, CH(1998), Lee, JH(2000), Yoon, YC(2000), and Kim SE(2002). In order to assess the level of customers' satisfaction with bakeries, a five point Likert scale was used. The used statistical methods for the data analysis were frequency analysis, reliability analysis, t-test factor analysis, ANOVA, multiple regression analysis. For all analyses of the research question, an alpha level of.05 was used. The major findings obtained from this study were as fellows. First on the factors of reliability and service ability, there was a high difference between males and females, and singles and the married. Second, on the factors of accessibility using convenience, service ability, and service response, there was a high difference among using frequence. Third, on the reliability factors, there was a high difference among average using amount per month. Forth, on the factors of accessibility using convenience, and service response, there was a high difference among types of customers' residing styles. Fifth, on the factors of income level, there was statistically no difference. Lastly, on the factors of accessibility using convenience, tangibleness, and service response, these factors significantly influenced customers' repurchase intention.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.215-229
• /
• 2015

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.454-462
• /
• 2003

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.14 no.2
• /
• pp.95-119
• /
• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.