• Journal of Distribution Science
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• v.12 no.12
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• pp.43-54
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• 2014

Purpose - This study examines how perceived benefits and costs of traditional market support affect relationship quality and support for a marketeer. In addition, it investigates whether support for traditional market aid programs leads to support for the government. The author developed a structural model comprising several variables, in which perceived benefits and costs comprising economic, social, and environmental costs were proposed, to affect the relationship quality (satisfaction and trust) of traditional market aid programs and the government. Consequently, marketeers satisfied and trusted by traditional market aid programs and the government would support the traditional market aid program, resulting in higher support for the government. The model proposed that customer satisfaction would improve customer loyalty and business performance. Thus, the relationship quality (satisfaction and trust) of the traditional market aid program and government was proposed as a core mediating variable between perceived benefits and costs and support. Research design, data, and methodology - To analyze the proposed model, this study investigates the scenario with a traditional marketeer. Data were collected from 331 respondents, and analyzed with SPSS/PC 18.0 and AMOS 18.0. To test the unidimensionality and nomological validity of the measures of each construct, we employed a scale refinement procedure. The result of the reliability test with Cronbach's and confirmatory factor analysis warranted unidimensionality of the measures for each construct. In addition, nomological validity of the measures was warranted from the result of correlation analysis. Results - First, perceived benefit affects the relationship quality of traditional market aid programs and government. Second, perceived costs affect the satisfaction of traditional market aid programs and government. Third, the relationship quality of a traditional market aid program affects the support of a traditional market aid program, and the relationship quality of government affects the support of government. Finally, the support of traditional market aid program affects support of government. The results confirm the findings of previous studies that local development positively influences support, based on the social exchange theory. Conclusions - The theoretical and managerial contributions of this study are as follows. First, it is the first such study, and defines mediating variables, analyzing relationship quality (satisfaction and trust) between perceived benefits and costs and support for the traditional market industry. Further, it investigates the structural relationships between them with the AMOS program. Second, while most previous studies investigating the relationship between similar variables and those of the present study analyzed how perceived benefits and costs influenced support, this study identified the transfer relationship between the support for traditional market programs and support for the government. This study confirms that support for traditional market aid program increases support for the government. Therefore, government policy makers for traditional market aid programs should explain to marketeers the benefits and costs of traditional market development in terms of economic, social, and environmental factors. At the end, limitations, further research directions, and implications are suggested.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.236-250
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• 2015

This study investigated dietary education and education satisfaction from the perspectives of academic ability improvement, psychological-emotional development, and self-respect. For this reason, empirical analysis was performed on the relationship between dietary education activity, education satisfaction, and self-respect. The purpose of this study is to appreciate the importance of dietary education, to focus the attention of researchers on dietary education and to provide fundamental materials. The results drawn from analysis are as follows. Firstly, it was discovered that the degree of dietary education has positive relationships with both academic ability improvement, and psychological/emotional development. Secondly, self-respect has positive relationships with academic ability improvement, and psychological/emotional development in terms of education satisfaction. Thirdly, after analyzing the influences of dietary education activity on self-respect, it was indicated that self-respect has a positive relationship with dietary education activity. Therefore, continuous and consistent dietary education needs to be performed at home, as well as at school, at the national level to establish appropriate dietary knowledge to teenagers, rather than simply delivering knowledge. It is also suggested that the education that can form self-respect be required.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.543-551
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• 2016

Recently, the cultural industry has become an attractive industry which is having a dramatic effect with the rise of Hallyu offering many possibilities for development. Specially, the marketing techniques employed by the performing arts industry started to change to respond to consumer tastes and demands like other commodity markets, as the popular performing arts industry began to receive attention as a promising industry. It is important to identify the behavior of consumers in order to actively deal with the demands and tastes of consumers that are becoming increasingly diverse and individualized. The performing arts market needs to recognize the importance of its audience and to apply appropriate marketing techniques. This study attempted to empirically identify the value of performing arts perceived by the audience and to investigate the influence of the relationship between the perceived value, attitude formation and satisfaction with performing arts. In order to examine the influence of the value of performing arts on attitude and customer satisfaction, a reliability analysis and factor analysis were conducted to investigate the dependability and validity of the measured variables. In order to achieve the study's intended purpose, the structural equation model (SEM) was utilized as the core analysis method. As a result, it was found that the perceived value and attitude towards performing arts have a positive effect on customer satisfaction. The results of this study are expected to be used as the basic data for organizations that plan performances to improve their marketing and promotion around the audience and for more specific and detailed research in the future.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.204-218
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• 2011

This research suggests development of medicinal food in the future, establishes a marketing strategy for securing and maintaining customers of medicinal food restaurants and proposes efficient management directions for medicinal food in the food service industry. The higher the level of medicinal food that can satisfy consumer demand for health such as prevention of adult diseases, fat content, Organic food, etc, the more the purchasing motives of medicinal food including repurchase intention and recommendation are shown. The result of the hypothesis testing shows that the purchasing motives in the influencing factors such as prevention of adult diseases, fat content, organic food, food balance have significant influence on satisfaction in the mediating factors. Based on these analysis results, this study offers useful information about medicinal food and management of a restaurant specializing in medicinal food.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.21-44
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• 2006

Measuring and evaluating the business performance plays a very important role in managing business. It is because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated, and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of the foodservice industry, to reinforce competitive power of the food service industry. This study tried to propose a novel point of prospective and method in which the performance evaluation in any family restaurant should be illuminated and be performed. In this study, BSC provided the main conceptional framework for evaluating the performance of a family restaurant, and evaluation items of BSC four prospectives - financial, customers, internal business process, and learning and growth-were adjusted so as to be fitted into the business field. Furthermore, this study verified the validity of the proposed performance evaluation method through specific case analyses and used AHP to quantify its validity objectively. Finally, this study found the fact that non-financial prospectives, compared to financial prospectives, should be more importantly considered as the performance evaluation index of the family restaurants. Especially, the study showed that the proportion of performance evaluation indexes related to Customers prospective and Learning and Growth prospective revealed very highly, therefore variables such as customer satisfaction index, per employee productivity, education and training, customer response rate, employee satisfaction index should be emphasized as key factors at the process of selecting indexes and measuring their performance evaluation of the food service industry.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.225-234
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• 2005

The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.599-605
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• 2021

In this study, we empirically investigated how start-up support programs provided at colleges affect students' satisfaction with their major and their Entrepreneurial Intentions. The participants included 248 students from five colleges two-four-year colleges located in Seoul, Gyeonggi-do Province, Chungcheong-do Province, Gyeongsangbuk-do Province, and Jeola-do Province. SPSSWIN 24.0 for descriptive statistics analysis, exploratory factor analysis, reliability analysis, multiple regression analysis, and moderated regression analysis. showed that, among various forms of support for business start-up, support for education on start-up and support for start-up activities had a positive impact on the students' opportunity motivation and achievement motivation at a statistically significant level. opportunity motivation, achievement motivation, and independence motivation all positive influence on the students' resolution to start a business support for education on start-up and support for start-up activities had positive impact on the studens' entrepreneurial Intentions. These findings suggest that college programs that support students' business start-up need to be developed and applied with a focus on support for education on start-up and support for start-up activities to enhance college students' satisfaction with their major and stimulate their Entrepreneurial Intentions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1880-1892
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• 2010

The purposes of this study were to: a) provide evidence concerning the effects of emotional intelligence on job outcomes, b) examine the impacts of emotional intelligence on employee-related variables such as 'job satisfaction', 'organizational commitment', 'organizational performance', and 'turnover intention' c) identify the conceptual framework underlying emotional intelligence. A survey was conducted to collect data from foodservice managers (N=231). Statistical analyses were completed using SPSS Win (16.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, cluster analysis and AMOS (16.0) for confirmatory factor analysis and structural equation modeling. The concept of emotional intelligence (EI) has been on the radar screens of many leaders and managers over the last several decades. The emotional intelligence is generally accepted to be a combination of emotional and interpersonal competencies that influence behavior, thinking and interaction with others. The main results of this study were as follows. The four EI (Emotional Intelligence) dimensions correlated significantly with age. The means of job satisfaction score were above the midpoint (3.04 point) scale. The organizational commitment score was above the midpoint (3.41 point) scale and was higher at 'loyalty' factor than 'commitment' factor. The means of organizational performance score were above the midpoint (3.34) scale. The correlations among the four EI (emotional intelligence) factors were significant with job satisfaction; organizational commitment, organizational performance and turnover intention. The test of hypothesis using structural equation modeling found that emotional intelligence produced positive effects on job attitude and job performance. Emotional intelligence enhanced organizational commitment, and in turn, managers' attitude produced positive effects on organizational performance; emotional intelligence also had a direct impact on organizational performance. This study has identified the effect of emotional intelligence on organizational performance and attitudes toward one's job.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.353-358
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• 2020

The new sales method of social commerce in food service market is growing steadily. Over 50 percent of the social commerce market is food service product. Food service companies are using social commerce, which is discount sales, as a marketing tool. There are many food service companies using social commerce as a sales and marketing tool. However, little research has investigated food service customers. Thus, this study suggests how food service customer's purchasing factor affects customer's satisfaction and loyalty of the supplier and business operator. Social commerce's purchasing characteristic factors are selected based on a previous study. Purchasing factor is divided into supplier and business operator side and the impact of the relationships between its subordinate factors (price discount, offering diversity, mutual action, brand intimacy) and customer's satisfaction is analyzed. As a result, price discount and brand intimacy show higher results. Offering diversity and brand intimacy of purchasing factor on business operator side shows a higher impact on the relationship between loyalty and ?? (Ed- 'the relationship between A and B'; what is B?). The study implications are as follows. The food service industry should establish different marketing strategies to apply social commerce and compare with social commerce business operators, because the actual place where customers use food service is food service restaurants and not just social commerce websites.