• 한국조리학회지
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• 제13권1호
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• pp.224-234
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• 2007

Consumers' awareness has been changing through the development of information industry and change of life style. To understand the new generation came to be our concern in terms of being able to predict the trend of the future. Companies are trying to go through the market-change by making a marketing strategy that matches their emotion and characteristics. There should be a research on the new generation, specially university students, according to sex. Therefore, this research covers the university students in early twenties to see the differences between sexes. Foodservice industry needs to have consideration on coupon-books. It is reconfirmed that advertisement by word of mouth is still effective in sales promotion.

• 한국식생활문화학회지
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• 제21권1호
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• pp.51-56
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• 2006

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

• 한국조리학회지
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• 제15권4호
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• pp.313-330
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• 2009

본 연구는 외식업체의 판매 촉진 수단으로 가장 폭 넓게 활용되고 있는 온라인 웹 홈페이지에서의 고객 보상 프로그램이 고객의 신뢰와 몰입 및 고객 충성도에 미치는 영향에 대해 인과 관계를 밝히는데 목적을 갖고 연구하였는데, 그 결과를 요약하면 다음과 같다. 고객 보상 프로그램 내 보상 특성이 고객의 신뢰와 몰입에 미치는 영향을 검증한 결과 먼저 보상 시점의 경우 지연시점과 즉시시점의 보상 모두 고객의 신뢰, 몰입에 통계적으로 유의한 정(+)의 영향을 미치는 것으로 나타나, 고객 보상 프로그램의 보상 시점은 고객의 신뢰, 몰입의 향상에 중요한 요인임을 시사해 주었다. 또한 보상 유형의 경우도 고객의 신뢰, 몰입의 향상에 중요한 요인임을 알 수 있으며, 특히 간접적인 보상은 지속적인 고객의 몰입이나 충성도를 높이는데 유의적인 것으로 볼 수 있으며, 보상 속성의 경우 신뢰 형성에는 경제적 보상이 유의적인 속성임을 확인시켜 주었다.

• 한국식생활문화학회지
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• 제13권3호
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• pp.215-225
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• 1998

The purpose of this study was to identify the development trends and feasibility of health-oriented convenience foods in Korea for promoting health. Special objectives were to investigate characteristics of health-oriented convenience foods; to determine the factor affecting the sale of health-oriented convenience foods; to examine marketing strategies of the foodservice industry; and to provide feedback for the development plan. Questionnaires were developed in this study and mailed to 10 food companies in Korea and then telephone interviews were carried out. Also, marketing strategies of each industry are analyzed by the visit interview with food processing and marketing chargers. The survey was conducted between September 30 and October 30, 1997. The results of this study were summarized as following : The most popular health-oriented convenience foods were completely precooked type, pouch/PE bag packaging type, diet purpose, 100-300 gram size, and convenience store sales with regard to selling and developing health-oriented convenience foods. About factors affecting selling health-oriented convenience foods, the best contributors among factors were seasonality, convenience, and negative image for instant foods. For health-oriented convenience foods, the most important factor was the improvement of taste and quality. Adults should be the most promising customers for health-oriented convenience foods. Food companies must promote variety, taste, nutrition, convenience, price, and advertising of health-oriented convenience foods for the powerful marketing strategies in the future.

• 한국조리학회지
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• 제23권7호
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• pp.194-203
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• 2017

The data collection and questionnaire survey were conducted from July 1, 2016, to August 30, 2016, and the final analysis was conducted with 273 copies. The collected data were analyzed using SPSS (V 23.0) and AMOS (V 21.0) programs. In order to identify the characteristics of the respondents, the frequency analysis was performed, and the reliability analysis and confirmatory factor analysis were performed for each measurement item. The conceptual reliability (CR) and standard variance extraction (AVE) values were calculated to verify the validity. Correlation analysis was conducted to measure the associations among the derived factors. For the hypothesis test, a structural equation modeling was used to test the jointness and organic causality of the whole model. In addition, an alternative model with a nested relationship with the basic model was set up to test the adjustment effect of the learner's educational environment on the educational satisfaction and behavioral intention. The purpose of the study was to examine the effect of educational environment on the educational satisfaction and behavioral intention of students at a cooking education institute in Busan. The implication of this study is that the operators of educational institutions should recognize the human factors as important means of marketing for the activation of cooking education and select instructors by applying more systematic and objective criteria when hiring instructors. Also, consideration should be given to support programs such as training programs and incentives to develop instructor's abilities. In addition, the positive educational outcomes of students may have a positive impact on financial performance, such as livelihood of other students and sales of educational institutions.

• 한국조리학회지
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• 제20권6호
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• pp.175-189
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• 2014

본 연구는 정보공개서의 재무자료를 이용하여 외식 프랜차이징 기업의 기업 특성과 성과를 관한 기초적인 정보를 제공하는데 목적이 있었다. 이에 본 연구에서는 2013기준 169개의 정보공개서를 바탕으로 프랜차이징의 규모, 마케팅역량, 운영특성과 성과에 관해 다중회귀분석으로 검증하였다. 첫째, 프랜차이징 규모와 성과에서 직영점수는 매출액, 당기순이익, 총점포수에 유의하였고, 가맹점수는 총점포수에만 유의한 것으로 나타났다. 둘째, 마게팅 역량 변수와 성과에서는 광고비는 매출액, 총점포수, 판촉비는 매출액, 당기순이익, 총점포수에 유의하였고, 광고비는 당기순이익에 유의하지 않게 나타났다. 마지막으로 운영특성과 성과에서는 사업기간 만이 매출액, 당기순이익, 총점포수에 유의하였고, 브랜드 수는 성과에 영향이 없었다. 본 연구의 가치로는 정보공개서를 이용하여 기타 외식 프랜차이징 기업의 규모, 마케팅역량, 운영특성 변수와 성과를 검증하는데 의의가 있었다. 시사점으로는 외식프랜차이징 기업의 재무성과에 영향을 주는 변수로는 직영점수, 광고비, 판매촉진비, 업력 등이 재무성과에 기여하였고, 비재무성과에는 광고비, 가맹점수 등에서 영향력이 높게 나타나, 기업의 경쟁의 위치에 따라 전략적 선택이 필요함을 시사해주고 있다. 한편, 횡단적 연구방법은 본 연구의 한계점으로 추후 연구에서는 이를 보완하여 종적인 패널데이터를 이용하여 연구한다면 더욱 가치 있는 연구가 될 것으로 사료된다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.698-708
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• 2011

The purpose of this study was to analyze methods and contents of global Korean food marketing. In-depth interviews were conducted from July to October in 2010 using a qualitative research approach. Government agencies and restaurant companies emphasized well-being and healthy aspects as a Korean food identity. Regarding the marketing contents, government agencies commonly included standard loanword orthography and recipes. On the other hand, restaurant companies contained their own contents differentiated from other brands. Government agencies used CF, video, book and newspaper as communication channels but restaurant companies did not have systematic communication channels. Government agencies attempted to use holding, supporting and participating expositions as communication methods, whereas restaurant companies mainly used sales promotion and point-of-purchase as communication methods.

• 한국식품조리과학회지
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• 제22권1호
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• pp.96-104
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• 2006

This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

• 한국조리학회지
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• 제14권4호
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• pp.67-78
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• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• 동아시아식생활학회지
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• 제19권4호
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• pp.503-514
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• 2009

The purpose of this study were to analyze the importance and satisfaction toward franchise coffee shops and general coffee shops by university students according to their patronage type; and to provided ideas and marketing strategies to increase sales through IPA(Importance-Performance Analysis). University students in Daegu were surveyde from May 12, 2009 to May 30, 2009. The IPA results presented the following quality attributes, by gender, that should be quickly improved at franchise-coffee shops & general-coffee shops being recognized for a brand', 'easy to find', 'operational methods', 'variety of coffee menu', 'amount of coffee served', 'variety of side menu', 'external appearance and a signboard', 'parking', 'a scale of shop', and 'type of coupons'.