• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.309-321
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• 2021

In this study, we proposed a hierarchy process analysis model for Kiosk known as technology-based self-service, In addition, we deduced the selection factors based on the literature review and calculated the weight of the factors. To estimate the priorities of selection factors, we used the data collected from consumers who have used Kiosks at cafe or fast food restaurant. The results of the study showed that the convenience among the factors in the first stage, consisted of safety, design, convenience, informativity, and responsiveness, revealed the most important factor in both cafe and fast food restaurant. Synthetic calculation of the first stage factors and the second stage factors showed that simple procedure was the most important factor. The results of comparing the priorities between cafe and fast food restaurant showed that consumers assessed their priorities differently in simple procedures, nutritional information, and fast menu provision.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.489-495
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• 2005

The purpose of this study was to analyze the effect of the consumer-brand relationship Quality (CBRQ) on the brand loyalty in the fast food restaurant in Masan, Korea. The Questionnaires were distributed to 250 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were performed from December 6 to 14, 2004. The 246 Questionnaires were responded, and 12 unusable Questionnaires were excluded, then 234 were used for the final analysis $(response rate:\;93.7\%)$. For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis, reliability analysis, Pearson correlation and multiple regression analysis. The result of this study showed that 2 constructs (satisfaction and commitment) of consumer-brand relationship Quality have significant positive effects on the brand loyalty in the fast food restaurant. It meant that as consumer-brand relationship quality becomes stronger, the customer's brand loyalty becomes greater. The differences of customer loyalty between the high and low group of self-connective attachment, satisfaction, commitment, trust and intimacy were significant. So the brand loyalty of high group of customer-brand relationship quality was significantly higher than that of low group of customer-brand relationship quality. As a conclusion, the operator in the fast food restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship in order to increase the brand loyalty of customers.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.406-413
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• 2006

This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.667-672
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• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.30-45
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• 2008

The objective of this study is to examine how the factors influence each other by determining the appropriate measurement standard in fast food restaurants based on the evaluation of attributes, perceived pricing, value, satisfaction and intention of revisit, and present an effective marketing strategy for fast food restaurants based on the analytical results by patrons and market segmentations. The study surveyed 195 subjects and processed the result using SPSS for Win. V. 12.0. For statistical analysis, Frequency, Factor Analysis, Reliability Analysis, and Regression Analysis were put into operation. As a result of the Factor Analysis of the evaluation of attributes, 3 factors have been extracted. The results showed that restaurant attribution evaluation had a positive effect on the perceived value($R^2adj=0.357$, p=0.000), satisfaction($R^2adj=0.346$, p=0.000) and intent of revisiting($R^2adj=0.389$, p=0.000); perceived pricing had a positive affect on the perceived value($R^2adj=0.464$, p=0.000), satisfaction($R^2adj=0.113$, p=0.000) and intention of revisit($R^2adj=0.276$, p=0.000); perceived value had a positive affect on satis-faction($R^2adj=0.327$, p=0.000) and intention of revisit($R^2adj=0.515$, p=0.000); and satisfaction had a positive affect on intention of revisit($R^2adj=0.442$, p=0.000).

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• Culinary science and hospitality research
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• v.21 no.5
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• pp.14-24
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• 2015

Fast food restaurants are one of the fastest growing industries in the world. Even though it is an emerging field, there are few studies about the relationship of fast food customer satisfaction about brand value and behavior intention. The current study examined which factor concerning brand value affects to customer satisfaction in fast food restaurants and investigated how customer satisfaction affects the behavior intention. The subjects of this study are current undergraduate students in Busan, South Korea. A self-administrated questionnaire survey was distributed to 528 students who have been to fast-food restaurants in Busan, Korea and 493 questionnaires were used for data analysis. Research findings indicated that food quality, brand image, brand awareness, and brand association through multiple linear regression were significant factors for customer satisfaction. In addition, the result of a simple linear regression showed that customer satisfaction was positively related to behavior intention. This study can provide valuable information and offer specific ways for fast food managers to increase customer satisfaction and behavior intention.