• Culinary science and hospitality research
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• v.10 no.1
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.50-60
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• 2010

This study has the purpose to show superiority of Korean food, strategies for competition and infinite possibilities of Korean food to students by making them to recognize accurate and right values for each work world, examining satisfaction level for studying Korean-style food in culinary high schools and how such satisfaction could influence their decision on career. Both literature study and demonstration study were carried out for this study. The literature study includes the research on the significant effect of satisfaction with a major on career decisions among technical high school students. Three hypotheses were established for this research. First hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of insecurity for choice of career. Second hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their mental conflicts for choice of career. Third hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of security for choice of career.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.130-148
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• 2013

Domestic pizza market in Korea is in the age of maturity, and competition in the market is getting intense. Brand personality that can prompt consumer sensibility is evaluated as a proper method to differentiate the image of a corporate rather than products or technology that can be copied easily by competitors. In this study, we examined the structural relationships among brand personality of pizza brands in Korea, customer-brand relationship quality, and repurchase intention with selected measurement based on Aaker's Big 5. Based on questionnaires answered by 291 customers, this study examined validity and reliability by using SPSS 16.0 and AMOS 5.0 for its hypotheses. The result of the study modelling were GFI=0.900, NFI=0.922, CFI=0.965, RMSEA=0.050 at the level of ${\chi}^2$=384.130(df=1.715, p<0.001). First, sincerity, competence, and sophistication of the pizza brand personality had a positive effect on intimacy. Second, sincerity, competence, sophistication, and strength of the pizza brand personality had a positive effect on brand partner quality. Also, intimacy and brand partner quality had a positive effect on repurchase intention. Therefore, in the practical perspective, pizza brand management can utilize the findings of specific pizza brand personality in creating a competitive edge for marketing.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.188-204
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• 2010

This research aims at finding relationship marketing factors that have positive effects on customer long-term orientation concerning wine purchasing personnels of domestic dinging companies such as sommeliers and managers. By figuring out the qualities of relationship such as the roles of trust and commitment while long-term orientation is being developed, it also tries to help wine suppliers which have been having a hard time due to domestic market recession and tight competition develop marketing strategies for promotion. A survey of wine purchasing personnels and sommeliers who work for fine dining restaurants, casual dining restaurants and wine bars was conducted for 30 days from Jan. 15, 2010 to Feb. 13, 2010. The statistical packages of SPSS 15.0 statistical package and AMOS 7.0 ver were used to perform frequency analysis, reliability test, confirmatory factor analysis, and path analysis. The result shows that among relationship marketing factors, communication and seller expertise have a positive impact on long-term orientation through trust and affective commitment.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.1-14
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• 2009

One of the tasks given to the hotel business is to improve ES(Employee Satisfaction) through educational training for enhancing job efficiency and service quality, not product competition. In the current domestic field, however, ES(Employee Satisfaction) based on appropriate educational training hasn't been established yet. The purpose of this study is to verify the effect of educational training including recognizing the necessity of frequency, the level of lecture conscience, motivation, and internalization along with job commitment. The cohort of women(n=128, 44.4%) and men(n=160, 55.6%) was monitored by the questionnaire data from October 13th to 31st, 2007. It was assessed by (1) the recognition of educational training, (2) educational training practices, (3) organizational identification, (4) brand identification, and (5) job commitment. Statistical analysis was conducted using SPSS (Statistical Package for Social Science), data coding, and the data cleaning system. As a result, it was proved that frequency, the level of lecture conscience, motivation, the recognition of necessity are in proportion to brand identification and organization identification. In addition, identification through educational training can raise the efficiency of job commitment.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.97-110
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• 2011

The purpose of this study was to investigate the influence of a cook's understanding about organizational fairness on job satisfaction and business performance at family restaurants in Seoul. Frequency analysis, reliability analysis, factor analysis, and SEM were applied to analyze the data. First, a confirmatory reliability analysis indicated that organizational fairness, job satisfaction, and business performance were sufficient to be used in this investigation. Organizational fairness, job satisfaction and business performance had generally significant relationships by implementing SEM. According to the results, distributive fairness (p< 0.001), procedural fairness (p< 0.05) and interactive fairness (p< 0.05) had positive influence on cook's job satisfaction. Job satisfaction had a positive influence on financial (p< 0.05) and non-financial performance (p< 0.001). Therefore, for the purposes of food-service companies' continuous increases in business performance and competition are generally necessary to suitably manage the fairness of various policies such as job stability, promotions, impartial distribution of salary, bonus and welfare work, and internal marketing.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.544-547
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• 2002

According to the rising of national economic level. domestic consumption of vegetables having high additive values is increased continuously due to increased consumption of meat in last decade. These vegetables are produced almost in this country and are limited to import from neighbor countries in due of high transportation expenses for storing in refrigerated container. It is very important to mechanize the harvest work, forming more than 30% for their production cost, in order to cultivate variable vegetables at the same time according to their harvesting seasons. In this state its former harvest methods, with using of human power or semi-automatic harvest, caused to increase their production cost due to high labor cost and low working efficiency. The former onion harvest being operated almost by semi-automatic plant distributer mechanism have many limit and troublesome for cultivation spaces, vinyle mulched ridge, gravel mixture in soil. Therefore, it is necessary to develope a fully automatic and self-running situation and overcome above handicaps, even in the farm covered with vinyle house or mulch sheets. This newly developed onion harvest can be applied to plant various young trees and will be able to export together with onion haying their competition in the worldwide market in which the culinary vegetable method or farm conditions is similar to our country.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.621-628
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• 2015

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a "medium" effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.199-213
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• 2014

Japanese restaurant owners seek to secure their competitive advantage by implementing a unique competition strategy that may overcome hostile environment. Brand power, aggressive expansion and the partnership strategy with other businesses may be suggested. The present study is to find out the competitive advantages of Japanese restaurants, to compare the importance and satisfaction by different customer factors of choices and then, to identify what kinds of factors affect customer satisfaction. Total 205 copies of questionnaire, out of 230 distributed, were used for analyses. Cronbarch's alpha coefficient of all 20 items was 0.911. In terms of importance, Cronbarch's alpha coefficients were 0.887(food), 0.796(menu), 0.851(employee), 0.815(service), and 0.730(physical environment). For satisfaction, the coefficients were 0.876(food), 0.860(menu), 0.880(employee), 0.851(service), 0.730(physical environment). In addition, the exploratory factor analysis showed an acceptable factor loading, supporting 20 items' validity. The result showed that customers' perceptions of the importance of Japanese restaurant service quality was higher than their level of satisfaction in general. In particular, IPA analysis revealed that food and service factors were well operated as located in the first quadrant. However, service factor located in the second quadrant was perceived to be important yet perceived as being satisfied poorly. So this study suggests that Japanese restaurant owners should concentrate on the attributes included in this quadrant to improve the quality of foodservice. Lastly, menu and physical environment factors were located in the third quadrant showing low level of importance and satisfaction. On the basic of the IPA analysis, Japanese restaurant owners should identify their strengths and weaknesses and draw up a plan to improve service quality and to maximize their profits.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.191-209
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• 2015

The purpose of this study is to identify whether franchisee-perceived franchisor's proactiveness, innovativeness and risk-taking affect franchisee-perceived affective commitment with franchisor, and the affective commitment affects franchisee-perceived external representation and service delivery. Based on total 280 samples obtained from owners or managers of franchise fast-food restaurants in located in Yeongnam province, the research findings are as follows. Firstly, the innovativeness and risk-taking positively affect the affective commitment. Secondly, the affective commitment positively affects external representation and service delivery. But proactiveness does not affect the affective commitment significantly. These findings imply that firstly, franchisor should investigate consumer trends periodically and develop new successful menus and services more than competitors do, and implement new marketing techniques innovatively towards these menus and services. Secondly, franchisor had better adopt high return/risk strategies because of deepened competition and do bold decisions of price change etc. Also, in order to increase proactiveness, franchisor needs to launch new menus and services earlier than competitors and occupy market in advance, which strengthens affective commitment with franchisees. Thirdly, in order to increase affective commitment with franchisees, franchisor needs to match franchisor's value with franchisee's value and same value means same objective. Lastly, limitations and further research directions are also discussed.