• Culinary science and hospitality research
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• v.1
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• pp.25-55
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• 1995

The Korea food service industry, in its external shape, is growing explosively, along with the foreign brand's great influx. The domestic food service industry is loosing the competition against the foreign due to its poor development in human resources, marketing techniques and the menu. To actively compete with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. Also classified customers need diverse atmospheres to be satisfied. In addition to improve and specialize the quality of the service, there must be enough education for sure. Introducing foreign brands toward the domestic market doesn't help. In here, it is too crowded. We must try the international market with revised traditional and even foreign foods. The government needs to develop more effective and material polices, at the same time they abolish legal and systematic regulation.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.37-58
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• 2002

Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel restaurants have begun to face an intensive competition. Hotel food at Beverage have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary fur hotel restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the following findings. Firstly, the competitiveness of hotel restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.117-132
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• 2002

The world's greatest single event the 2002 World Cup, will be co-hosted by Korea and Japan. This will be the first time an interactional mesa-event is held in two countries simultaneously. Pertaining to every aspect, competition between the Korean foodservice industries will intensify in the near future. Generally, a sporting event contributes positively to n hosting county as well. For this reason we cannot expect the 2002 World Cup to be a complete success. A wrongly planned event could be a burden to our countries economy and create various negative effects. This study was prepared predominantly using field research methods including the collection of data through questionnaires. This study is based on a sample of 212 who have visiting Korean Restaurant near World Cup Stadium. These questionnaires were distributed by 5 students. This research us conducted from April 1 to 20, 2002 at Suwon.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.133-151
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• 2002

It is not the time when foodservice operations in Korea envy worldwide foodservice operations. For our foodservice operations to survive unlimited competition we do not wait for strong brand to be made, but make a worldwide brand through systematic tactics and strategy. To be a worldwide first-class foodservice operation we have to make first-class food products and a first-class brand accordingly. Brand has a power to lighten the future of a company and is in the limelight as a being to be attracted an attention from an invisible being. Brand is considered as a means to all the foodservice operations which invests enormous fund and time, and is appeared as a powerful weapon. It is not too much to say that 21st century is a marketing era centering on a brand. But this brand may be changed its property by various environment and changes. On the other hand it may be disappeared. Therefore more attention must be paid continuously about strategic actions to manage the brand. Now all companies can't promise to succeed without a powerful brand. The fact is that a worldwide brand to be made and developed is necessary. Also If not to do so it is very difficult to survive permanently.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.173-195
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• 2002

In Korea, most family restaurants run on interior, menu and service of nearly the same approach. This fact indicates that product itself is no longer a primary source they can rely on to compete successfully. To survive the keener competition, family restaurants need to come up with new management strategy. The kind of strategy that is fundamentally differentiated from the existing ones are required, by thoroughly analyzing what customers want. The purpose of this study was to examine the actual status of family restaurants, how much they were considered significant by their customers, and how much satisfaction the customers felt. There are some limitations in this study, which should be taken into account by future researches for more successful results: First, income was one of the demographic variables investigated in this study. Second, it's easy to find out the disposition of those in their 20s, but there were a lot of difficulties in identifying the family restaurant significance and satisfaction of people in their 30s and over. Third, this researcher was too subjective in sorting out tile significance and satisfaction attributes, which made it hard to test the validity of the selected attributes.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.116-127
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• 2004

In rapidly changing environments of Foodservice Industry, it would be leading companies have made constant efforts to establish efficient management through active involvement in management accounting. Especially the foodservice business in Korea needs more critical managerial environment to grow and develope as a going business, these management environment is changed according to deepening of the competition between foodservice companies and customer's wants. In order to succeed in this change of management environment, a new managerial policy is required which the economic environment, estimates the level and the direction of change and makes efficient use of various resources through internal control.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.147-180
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• 2001

Competition of today's markets get to compete the relationship of one system and another system. Competition in relationship of system emphasis molding of cooperate relationship-strycture between enetrprices and It appears competitiveness enriched effects of enterprices in systems. In the rapidly changing economy and marketing situation, Travel agency got worse management situation of themselves more excessive competitiveness then competitiveness efforts between Tourism Relationship Enterprices. So, Relationship marketing will lays a foundation of new travel agency's environment through competitive of relation to travel agency and travel agency, travel agency and hotel or travel agency and airplane. This study's object are present relationships between travel agency and travel relation enterprise of cooperation, complication and competitiveness to relation form. And this study are presents suggestion to generate of hereafter travel relation enterprise through study on relationship with hotel and airplane. A final object of this study are presents a model applys relation method of travel agency and travel agency, hotel and airplane through inspect to specialist analysis. In the result of study, Travel agency are low position and difficult with hotel and airplane at the cooperation but acually It's difficult with travel relation enterprise. So, Travel agency will be operates characteritic system and regulations for win with travel relation enterprise for efficiency of working more than hotel and airplane. Airplane is the best big travel relation enterprise. So, The most airplane has to high cooperate with travel agency. That's why airplane keep going close cooperation with travel agency. Travel agency has to close cooperate with hotels secondly through marketing, exchanging information and union advertisement etc. Hotels are low in complications than travel agency but high in complications than airplane. Although travel relation enterprise are different system individually, because of all of us working with union object, Travel agency and travel compliment-cooperation relationship.relation enterprise has to autonomy behavior with close cooperation through.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.1-21
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• 2003

Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel buffet restaurants have begun to face an intensive competition. Hotel Buffet Restaurant have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel buffet restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary for hotel buffet restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel buffet restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the fellowing findings. Firstly, the competitiveness of hotel buffet restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel buffet restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.