• 대한가정학회지
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• 제43권10호
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• pp.69-79
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• 2005

The purpose of this study was to determine restaurant patrons' preference differences in interior design style of restaurants according to their lifestyles. Written questionnaires were handed out to 500 adults in Seoul and surroundings and the results were sampled by convenience sampling. The questionnaire was composed of respondents' general characteristics, lifestyles, and preference for 10 types of interior design style. A total of 415 questionnaires were usable for data analysis, resulting in a response rate of $83\%$. To analyze the collected data, frequency, factor, reliability, quick clustering K- means and One-Way ANOVA analysis were conducted using SPSS 10.0. The results showed that there were preference differences in 10 types of interior design style of restaurants according to lifestyle types which were categorized into 4 groups. The conservative and self-convinced group showed the lowest preference scores in the 10 types of interior design style which are Romantic, Ethnic, Classic, High-Tech, Elegant, Country, Modem, Minimal, Natural, and Casual style. The quality life pursuing group and extroverted individuality groups showed the high preference scores in most of the styles, especially in the Classic and Elegant styles. The realistic self-centered group showed the highest preference scores in Casual style among the 4 groups. These study findings indicate that restaurants should take into account their patrons' lifestyles as a mean of market segmentation, and respond to their taste and preference when they have established suitable servicescape.

• 한국경제지리학회지
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• 제14권2호
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• pp.225-239
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• 2011

본 논문은 미국 조지아 주 애틀랜타와 인근 지역(이하 메트로 애틀란타)의 한인인구와 한인업체의 지역별 분포 및 특징을 살펴봄으로써 새롭게 부상하고 있는 메트로 애틀랜타 한인사회의 전반적인 성장과정을 파악하고자 한다. 특히 메트로 애틀랜타에 입지한 한인업체의 시기별 성장과정과 주요 지역 및 업종별 입지 동향 분석을 통해 한인업체의 공간적 분포의 특성을 파악하고자 한다. 이를 위해 애틀랜타 한인 이민의 역사를 살펴보았으며, 메트로 애틀랜타 한인업체의 입지 동향과 주요 업종별 입지 동향을 지역별로 분석하였다. 그 결과 메트로 애틀랜타 한인업체의 주요 입지는 교통의 발달, 새로운 지역의 개발, 교육 여건, 인종별 주거 비중의 변화 등으로 인해 애틀랜타 북동쪽의 외곽으로 급속히 확산되고 있음을 알 수 있었다. 이와 함께 한인업체의 주요 업종은 미국의 제도, 한인 거주민의 이주, 시장 전략 등에 따라 소매업과 음식점 및 주점업에서 부동산업과 금융업으로 전환되었고, 소매업의 입지 비중이 상대적으로 감소되었다는 사실도 밝혀졌다.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• 한국조리학회지
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• 제5권1호
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.