• 한국주거학회논문집
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• 제27권1호
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• pp.1-11
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• 2016

Based on residents' survey data in Seoul, this study attempts to empirically answer to four research questions regarding neighborhood relations (NR) which are necessary for community building: How important NR is compared to other social relations, what factors establish NR, how large NR's geographical extent is, and what are major meeting places among neighbors. A series of statistical analyses demonstrates that characteristics of NR vary greatly by family life cycle. In the stage of couple without child, NR has no significant meaning. NR becomes important from the stage of child care, and it is formed through the medium of children, particularly children's schools in the stage of child of elementary school as well as secondary schools. As the result, NR's geographical boundary extends beyond residential block or multi-family housing (apartment) estate while cafe and restaurant serve as dominant meeting places in these life cycle stages. On the contrary, after children are married and leave home, casual encounters resulted from spatial proximity become an important cause of NR. Likewise neighbors' geographical distribution is relatively concentrated within residential block or apartment estate, while community facilities play a role of meeting places as originally planned and designed.

• 한국조리학회지
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• 제11권4호
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• 동아시아식생활학회지
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• 제20권5호
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• pp.776-784
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• 2010

This study investigated causal relationships between goal orientation, sales and performance towards increasing the effectiveness of up-selling in internal promotion methods in family restaurants and provided implications about the hiring and training of sales people. The subjects were 232 sales people in family restaurants. The data were collected by self-administered questionnaires and analyzed by exploratory factor analysis, reliability analysis, comparative analysis of the average, and regression analysis. Results, showed that variations in goal orientation, sales, and performance depended on the age and experience of salespeople and that goal orientation makes adaptive selling more effective. It turned out that effort selling affects up-selling result than adaptive selling. Long-term workers were better than short-term workers in goal orientation, selling, and up-selling results, so human resource management needs to implement a long-term plan to enhance these effects. And, because effort selling is more effective than adaptive selling in up-selling results in family restaurants, effort selling requires training.

• 한국조리학회지
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• 제21권5호
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• pp.38-49
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• 2015

본 연구는 패밀리레스토랑의 유형적 근거가 고객들의 지각된 위험 및 총만족에 미치는 영향을 알아보기 위한 것이었다. 자료 분석을 위하여 CFA와 SEM이 사용되었다. 유형적 근거는 3개의 요인으로, 지각된 위험은 6개의 요인으로 분석되었다. 분석결과, 유형적 근거 1 '물리적 증거'는 금전적 위험(p<0.01), 성과적 위험(p<0.01), 심리적 위험(p<0.001)에 부정적인 영향을 주었다. 유형적 근거 2 '종사원'은 시간적 위험(p<0.001), 성과적 위험(p<0.001), 심리적 위험(p<0.01), 사회적 위험(p<0.001)에 부정적인 영향을 주었다. 한편 유형적 근거 3 '서비스 과정'은 신체적 위험(p<0.01), 시간적 위험(p<0.05), 금전적 위험(p<0.001), 성과적 위험(p<0.01)에 부정적인 영향을 주었다. 그리고 지각된 위험 중에서 시간적 위험(p<0.001), 성과적 위험(p<0.001), 사회적 위험(p<0.001)은 고객의 총만족에 부정적인 영향을 주는 것으로 나타났다. 결국 본 연구의 결과를 통해 유형적 근거는 고객의 위험인지에 유의한 영향을 주었으며 또한 고객은 이에 따라 만족 혹은 불만족을 하는 것으로 나타났다. 따라서 외식기업은 고객의 위험인지를 감소시키는 마케팅 전략으로써 뿐만 아니라 만족을 유도하는 중요한 대안으로써 유형적 근거를 지속적으로 관리할 필요가 있다.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.188-198
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• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.

• 한국생활과학회지
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• 제19권3호
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• 한국조리학회지
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• 제15권1호
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• pp.16-29
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• 2009

최근 패밀리 레스토랑은 서로 간에 경쟁뿐만 아니라 신규 외식업체의 등장으로 인하여 레스토랑의 경쟁 우위 전략 일환으로 메뉴 품질 향상이 절실히 요구되고 있다. 메뉴의 질적 향상은 고객과 레스토랑 경영에 있어서 매우 중요함에도 불구하고 기존의 틀을 벗어나지 못하고 독창성이 결여된 메뉴를 사용하기 때문에 많은 문제점을 가지고 있는 실정이다. 따라서 본 연구는 서울과 광주 지역에 소재하고 있는 패밀리 레스토랑인 O, T, V, B, M을 선정하여 총 199부의 설문지를 통계처리하여 메뉴 품질이 고객 만족과 신뢰, 재방문 의도에 미치는 영향 관계를 규명하였다. 첫째, 메뉴 품질은 고객 만족에 유의한 영향을 부분적으로 미치는 것으로 나타났다. 둘째, 메뉴 품질은 고객 신뢰에 유의한 영향을 부분적으로 미치는 것으로 나타났다. 셋째, 고객 만족은 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 넷째, 고객 신뢰는 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 고객들이 지각하는 패밀리 레스토랑 메뉴 품질 이미지가 고객 만족, 신뢰, 재방문 의도에 긍정적으로 작용할 수밖에 없으므로, 향후 패밀리 레스토랑 기업들이 치열한 경쟁에서 살아남기 위해서는 차별화된 메뉴 품질 향상이 요구된다는 점에서 중요한 의의를 줄 수 있을 것이다.

• 동아시아식생활학회지
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• 제21권2호
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• pp.298-309
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• 2011

The purpose of this study was to test whether sales promotions of strategic alliances affected brand switching intention and brand loyalty in family restaurants. The types of sales promotions included monetary benefits/non-monetary benefits, and immediate benefit (benefits immediately after consumers agreed to accept promotion)/delayed benefits (benefits received at a later time). For this purpose, a questionnaire survey was completed by 355 customers of family restaurants in Daegu between December 15, of 2009 and January 31, 2010. The study-findings indicated that (1) monetary benefits (application opportunity for gift certificate benefits and price discount benefits) were found to affect brand switching intention and brand loyalty; (2) brand switching intention was partly affected by non-monetary benefits (mileages accumulations benefits, presents benefits, and samples benefits), and (3) brand loyalty was partly influenced by non-monetary benefits (mileages accumulations benefits, presents benefits and electronic newsletter benefits). This study also found that (1) brand switching intention and brand loyalty were partly affected by immediate benefits (sample benefits, presents benefits, and price discount benefits; (2) brand switching intention was partly influenced by delayed benefits (application opportunity for gift certificate benefits and mileages accumulations benefits), and (3) brand loyalty was affected by delayed benefits (application opportunity for gift certificate benefits, mileages accumulations benefits, and electronic newsletter benefits). Based on these findings, family restaurants should use sales promotions as a tool for decreasing brand switching intention and increasing brand loyalty.

• 한국조리학회지
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• 제15권2호
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• pp.268-281
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• 2009

본 연구는 서울 경기도에 위치한 패밀리 레스토랑에 근무하는 직원들을 대상으로 식품 위생과 식품 안전 지식 수준을 2008년 10월 10일부터 10월 31일까지 조사하였으며, SPSS를 이용하여 149부(회수율 82.8%)를 분석하였다. 설문조사에 참여한 조사대상자의 정기 교육 이수는 79.9%, 정기 교육 이수의 경우 국내 기업 직원 76.7%, 국외 기업 82.9%로 조사되었다. 식품 위생 및 식품 안전 영역별 전체평균 점수는 식중독과 식품은 3.95점/5점, 개인 위생은 2.37점/3점, 식품 위생 및 환경위생은 6.41점/9점, 식품 안전은 1.86점/3점으로 전체 평균은 14.03점/20점(71.5점/100점)으로 나타났다. 전체점수 비교에서는 국내 기업이 13.74점/20점, 국외 기업이 14.3점/20점으로 국외 기업이 높게 나타났는데, 국내 기업과 국외 기업 비교 시 식중독과 식품 영역이 주방 직원과 홀 직원에서 유의적인 영향을 미쳤다. 그리고 정기 교육 이수자그룹이 네 영역 모두 높은 점수를 보여 정기 교육의 필요성과 교육의 효과를 입증하였고, 지식 수준에서 낮은 정답율을 보인 항목으로 '위험 온도 범주', '세균의 증식', '해동 방법', '냉각 방법', '온도 관리'로 시간-온도 관리에 대한 교육이 필요한 것으로 나타났다. 인구통계학적으로 본 차이검증에서는 소속, 학력, 직장 경력(현재, 전체), 정기 교육 수혜 여부가 유의적인 차이를 나타냈는데, 특히 정기 교육 수혜에서는 교육 이수자 그룹이 네 영역 보두 높은 점수를 보여 정기 교육의 효과를 입증하였다.

• 한국조리학회지
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• 제16권5호
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• pp.37-49
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• 2010

본 연구의 목적은 종사원의 인적서비스 의존도가 타 산업에 비해 상대적으로 높은 외식산업 종사원의 직장 내 집단 따돌림 지각 정도가 직무 태도인 직무 만족과 이직 의도에 미치는 영향에 관해 실증적으로 분석하는 것이다. 이를 위해 패밀리 레스토랑의 주방 종사원을 대상으로 총 250명을 표본으로 수집하였다. 회수된 설문지 250부 중 9부를 제외한 총 241부를 최종적으로 분석에 사용하였다. 분석 결과는 다음과 같다. 첫째, 직장내 따돌림 지각요인의 군집별 직무 만족의 평균의 차이가 있는 것으로 나타났다. 즉, 직무 따돌림, 인간적 따돌림과 심리적 괴롭힘의 지각이 낮은 군집이 높은 군집보다 통계적으로 유의하게 직무 만족이 높은 것으로 나타났다. 또한 직무 따돌림, 인간적 따돌림과 심리적 괴롭힘의 지각이 높은 군집이 낮은 군집보다 통계적으로 유의하게 이직 의도가 높은 것으로 나타났다. 둘째, 외식산업 종사원의 직장 내 집단 따돌림 요인이 종사원의 직무만족 및 이직 의도에 미치는 영향을 검증한 결과는 다음과 같다. 외식산업 총사원의 직장내 집단 따돌림 지각 요인이 직무 만족 요인에 전체적으로 부(-)의 영향을 미치는 것으로 나타났다. 외식산업 주방 종사원의 직장 내 집단 따돌림 지각 요인이 이직 의도 요인에 전체적으로 정(+)의 영향을 미치는 것으로 나타났다.