• 한국프랜차이즈경영연구
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• 제12권4호
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• pp.1-11
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• 2021

Purpose: The franchise system started by Singer Sewing Machine in the US is acting as a national economic growth engine in terms of job creation and economic growth. In China, the franchise system was introduced in the mid-1980s. And since joining the WTO, it has grown by 5-6% every year. However, compared to the growth rate of franchises, studies on shared growth between the chain headquarters and franchisees were insufficient. Accordingly, recent studies related to shared growth between the chain headquarters and franchisees have been active in China. The purpose of this study is to examine the knowledge transfer system between the knowledge creation, knowledge sharing, and the use of knowledge by franchise chain headquarters in China. In addition, the relationship between franchise satisfaction and performance is identified. Research design, data, and methodology: The data were collected from franchise stores in Sichuan, China, and were conducted with the help of ○○ Incubation, a Sichuan Province-certified incubator. From November 2020 to January 2021, 350 copies of the questionnaire were distributed in China, and 264 copies were returned. Of these, 44 copies with insincere answers and response errors were excluded, and 222 copies were used for analysis. The data were analyzed with SPSS 22.0 and AMOS 22.0 statistical packages. Result: The results of this study are as follows. First, knowledge creation has been shown to have a statistically significant impact on knowledge sharing and knowledge utilization. In particular, the effectiveness of knowledge creation was higher in knowledge sharing than in knowledge utilization. And we can see that knowledge sharing also has a statistically significant e ffect on knowledge utilization. Second, knowledge sharing was not significant for transaction satisfaction and business performance, and knowledge utilization was significant for transaction satisfaction and business performance. These results can be said to mean less interdependence of the Chinese franchise system. Finally, transaction satisfaction was statistically significant to business performance. The purpose of this study was to examine the importance of knowledge management to secure long-term competitive advantage for Chinese franchises. This study shows that knowledge sharing is important for long-term franchise growth. And we can see that there is a lack of knowledge sharing methods in the case of franchises in China. I n addition, it was found that the growth of Chinese franchises requires systematization of communication, information sharing measures and timing, help from chain headquarters, and mutual responsibility awareness.

• 한국식품조리과학회지
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• 제32권6호
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• 한국프랜차이즈경영연구
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• 제10권2호
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• pp.19-32
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• 2019

Purpose - This paper aims to investigate the mediating effects of relationship fairness factors between franchisor's support services and performance(re-contract intention) in food service franchise. More specifically, fairness was measured into distributive, procedure, interaction, and information, franchisor's support service was divided into pre-start support services (initial support services) and post-start support services (continued support services), and performance (re-contract intent) was measured using 3 items such as re-contract, contract extension, and recommendation. Research design, data, and methodology - The population for the survey is the head of franchises in the metropolitan area (Seoul/Gyeonggi), which operates a restaurant franchise, and samples included a wide range of overseas/domestic brands and regions. The survey was conducted from August 1 to September 30, 2018 through the survey agency. The survey was conducted together with a telephone interview and a direct visit by the investigator. A total of 205 questionnaires were collected and retrieved, 4 questionaires containing missing information were excluded and 201 responses were used for analysis. Results - The results shows that franchisor's initial support services have significant positive effects on procedural, interpersonal, and informational relationship fairness, and continuous support services have significant positive effects on distributive, procedural, interpersonal, and informational relationship fairness. This study also shows that informational and procedural fairness have significant positive effects on performance(re-contract intention). Finally, continuous services a significant positive effect on performance(re-contract intention). Conclusions - The results show that franchisor make a manual, and should improve fairness through regular investigation whether support services was executed as promised in the manual after franchisee operation. In addition, information fairness and procedural fairness have been shown to increase performance(re-contract intention). These results mean that the franchisor's headquarters should provide product and service support for the merchant in accordance with the manual and management policy to reduce asymmetry in information and improve procedural fairness to enhance performance(re-contract intention).

• 한국프랜차이즈경영연구
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• 제11권1호
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• pp.7-17
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• 2020

Purpose - As the competition in the foodservice franchise industry and the market becomes fierce and the entry barrier is lowered, the foodservice franchisor and franchisees strive to increase their competitive advantage in the market. Therefore, the franchisor and franchisees use experience management strategies to enhance the positive experiences of customers visiting the stores. In this regard, this study examines the effects of customer-oriented activities (physical-, social-, health-, and service-oriented activities) on utilitarian and hedonic values, and loyalty using stimulus-organism-response (S-O-R) model and value-expectancy theory. Research design, data, methodology - The data were collected from panels of online survey company, who visited a foodservice franchisee within last month. The survey was conducted for about 15 days from March 7, 2019 to March 21, 2019, and about 3,500 e-mails and messages were distributed to ask for the survey. A total 412 responded and completed the questionnaires. Of the 412 completed questionaires, 12 were discarded due to missing and misinformation data and 400 were retained for further data analysis. Results --The results showed that social oriented activities, health oriented activities, and service oriented activities had positive effects on hedonic value, while physical oriented activities did not have a significant effect on hedonic value. Health oriented activities and service oriented activities had positive effects on utilitarian value, while physical oriented activities and social oriented activities had no significant effects on utilitarian value. Hedonic and utilitarian values also have a positive effect on loyalty. Conclusions - First, food service franchises should provide services and menus in consideration of the health of customers. When a customer visits the store, franchisee should provide more health-oriented food or materials and clean and comfortable conditions so as not to threaten the health of the customer. Second, the food service franchise must build a service-oriented system. Foodservice franchisor need to provide continuous service training not only to the franchisees, but also to the employees of the franchisees. Third, franchise should design a store where customers can form social exchanges through providing various information exchange to customers and making the store as a local community center.

• 한국프랜차이즈경영연구
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• 제13권4호
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• pp.39-48
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• 2022

Purpose: COVID-19 has negatively influenced the financial performance of restaurant firms. Previous literature suggests that the franchising strategy effectively helps restaurant firms recover from difficult business conditions through various methods for expanding business size and enhancing business efficiency. According to risk-sharing theory, restaurant franchisors may minimize operational risks by sharing the risks with their franchisees. For instance, restaurant franchisors could generate more stable cash flow using franchise fees from their franchisees. However, research on the effect of franchise's risk reduction factor on business performance during pandemic is scarce. Thus, this study aims to examine the positive moderating effect of franchising between COVID-19 and restaurants' financial performance. Research design, data, and methodology: Panel data including financial information and franchising status of restaurant firms were collected for analysis. In order to control for unobserved firm-specific factors, generalized least squared estimation in fixed effects model was conducted. Huber-White robust standard errors were used to deal with heteroscedasticity issues. Results: It was found that COVID-19 pandemic has a negative effect on the restaurants' financial performance such as ROA (return on assets), ROE (return on equity), and PM (profit margins), which confirms the findings from existing literature. More importantly, results show that the degree of franchising has a positive moderating effect on the relationship between COVID-19 and financial performance of restaurant firms. This suggests that more active engagement in franchising may decrease negative impacts of COVID-19 on the restaurants' financial performance. Conclusions: The study supports existing literature related to risk-sharing theory, by confirming that pandemics, such as COVID-19, negatively affect financial performance of the restaurants. Furthermore, it was found that franchising strategy can help lessen negative impacts of pandemics on the firm performance. These findings can contribute to the franchise and restaurant management literature by suggesting the role of franchising in reducing business risks, thereby positively affecting financial performance. Moreover, this study offers business managers of franchisors and franchisees insights for utilizing franchising in restaurant risk management. Policymakers may also gain information on aiding restaurant firms during global crisis, such as COVID-19.

• 한국프랜차이즈경영연구
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• 제1권1호
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• pp.1-17
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• 2010

프랜차이즈 가맹점의 계약 전 기대와 운영 후 지각된 성과에 대한 부정적 차이인식(gap)의 정도가 커지면 분쟁의 원인으로 발전할 수 있는데, 이는 근본적으로 가맹본부가 신규 가맹점 모집에 급급한 나머지 계약전 기대를 너무 높게 만들어 운영 후 지각된 성과와의 부정적 차이인식(gap)이 커지면서 발생하는 경우가 높다고 볼 수 있다. 따라서 본 연구에서는 가맹본부의 관계지향성에 대한 가맹점의 계약 전 기대와 운영 후 지각된 성과의 차이인식(gap)을 통해 가맹본부의 관계지향성에 대한 가맹점의 만족도를 간접적으로 측정하고, 관계지향성에 대한 차이인식(gap)이 프랜차이즈 업종별로 어떻게 다르게 나타나는지 알아보고자 한다. 본 연구의 실증분석 결과, 관계지향성에 대한 차이인식(gap) 평균이 모두 음(-)으로 나타난 것은 운영 후 지각된 성가가 계약 전 기대보다 낮다는 것을 의미하는 것으로, 가맹점 계약 전 기대관리의 필요성과 함께 프랜차이즈 업종별로 관계지향에 대한 차이인식(gap)이 다르게 나타났다는 것을 밝혔다는 데에서 그 의의를 찾을 수 있다. 이런 점들로 볼 때, 프랜차이즈는 가맹본부와 가맹점 간의 계약관계에 의해서 유지되는 시스템으로 지속적인 관계를 유지하기 위해서는 많은 노력과 함께 기대관리가 필요하다.

• 유통과학연구
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• 제11권8호
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• pp.25-30
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• 2013

Purpose - Foodservices have grown to over 60% of the franchise industry. However, despite reaching this high level, the foodservice franchise industry is experiencing severe ups and downs. While factors such as expansion by franchises and the entry of large multinational firms are causing this imbalance, the more serious problem faced by franchisees is the lack of know-how and correct operating procedures. Franchise headquarters should advise franchisees on important matters such as food ingredients, interior design, tableware, and fixtures. However, even though franchise headquarters have the ability to impart such management know-how, this is often a neglected area. Research design, data and methodology - This study was conducted in an industrial environment to present suitable competitive alternatives for foodservice franchises. Empirical analysis was conducted using a sample of 232 people with experience in targeting customers. The main purpose of this study is not to identify and analyze the factors affecting customer satisfaction. Customers of the Food Service Industry to invite contacts until departure for the service flow by identifying the expectations and allow this area by analyzing the resulting measures to enhance the competitiveness has presented. Results - Actual results contact factors affecting the quality of service on customer satisfaction was a significant influence. However, the end of this analysis, the actual customer satisfaction directly affects the quality of service that is only important factor can commit mistakes. Relatively large impact on customer satisfaction, which is relatively independent of the quality factor should be a review of zone of tolerance. In this study, eating phase relative to contact the service customer satisfaction was the most influential. The results, however, zone of tolerance for an area in the waiting and ordering dissatisfaction factors are appearing. And in the course of these services outside the zone of tolerance area is unsatisfactory evaluation is being done. Conclusions - After all, Foodservice, the contact service management for zone of tolerance the top priority should be can be seen. Foodservice contact first in the case of service quality factors caused by the continuous flow of services, so this step-by-step identification needs to be clearer. This, of course, to distinguish between the actual per unit of activity appears to be more difficult to follow, for it seems to need a lot of future complementary. Next is the assessment of customer service quality. Customers remember the experience for the services of a real contact through the assessment and service evaluation clearly emerge as the expected level can be difficult. However, this situation is controlled by the test method cannot be avoided unless there is no limit to the number of leave. Despite these limitations, the next step to contact a service evaluation and analysis have to continue to refine and thereby franchisees for the operation of the store in terms of practical know-how required to provide to the office believe.

• 한국프랜차이즈경영연구
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• 제10권3호
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• pp.25-35
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• 2019

Purpose - The major objective of this study was to investigate the effect of franchisor's (economic and philanthropic) CSR in inspiring franchisee's loyalty for the franchisor. Another aim of this investigation also was to clarify the mediating role of economic and social satisfaction in the relationship between franchisor's CSR and franchisee's loyalty. Research design, data, and methodology - This study explores the structural relationship between franchisor's CSR and franchisee's loyalty and in these relationships, the mediating role of relationship satisfaction. Data were gathered from employees(above manager) in food-service franchisee companies in Seoul, Korea. The questionnaires were distributed to managers of the franchise stores. A total of 251 questionnaires were collected. Data management and analysis were performed using SPSS 21.O and SmartPLS 3.0. Evaluation of measurement model and structural model was carried out using confirmatory factor analysis and correlation analysis. Result - The results of this study show as follows. First, economic CSR had positive effects on economic satisfaction and social satisfaction. Second, philanthropic CSR had positive effects on social satisfaction. Third, economic satisfaction and social satisfaction had positive effects on franchisee's loyalty to the franchisor. Conclusions - The important implications of this study have as follows. First, this study has found that economic CSR can create a high economic satisfaction and social satisfaction of franchisee. Second, this findings suggest that the philanthropic CSR can improve the social satisfaction of franchisee. Third, this results demonstrate, for the first time, that the economic satisfaction and social satisfaction of franchisees can play a crucial role to improve their loyalty for the franchisor and pursue mutual development by maintaining the stable business relationship with a franchisor. In this investigation there are at least three limitations. First, Because the research sample is limited to the foodservice franchisee in Seoul, it is not possible to be representativeness of the national franchisee. Second, CSR activities are mostly focused on large franchise companies. Therefore, there is a limit to the research approach. Finally, this study examined the effect of economic CSR and philanthropic CSR on the loyalty of franchisors, but in the future study, it is necessary to analyze the relationship between CSR and loyalty of franchise companies by collecting specific quantitative data such as re-contract rate and management performance of franchisees.

• 디지털융복합연구
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• 제12권4호
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• pp.201-211
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• 2014

본 연구는 독립 형태의 네일샵과 프랜차이즈 형태의 네일샵 창업시 영향 요인에 있어서의 차이가 있는지를 규명하고, 네일샵 경영자가 고객의 만족도와 네일샵의 성과가 상대적으로 높은 프랜차이즈 형태의 네일샵을 선택하는 기준이 무엇인지를 알아보고, 네일샵의 프랜차이즈화의 필요성에 대해 논의하고자 한다. 실증분석 결과에 따르면, 네일샵은 독립점과 프랜차이즈 가맹점간에 창업시 또는 창업후 운영에 영향을 미치는 요인에 차이가 있었다. 고객의 만족도나 월평균 매출액으로 평가한 경영성과도 독립점포에 비해 프랜차이즈 가맹점에서 더 높았다. 네일샵 경영자들이 프랜차이즈를 선택하는 기준으로는 동일상권 내에서 경쟁강도, 위치적 접근성, 최신유행 연출능력 보유정도, 원장의 기술력 정도, 샵의 색상이나 로고의 우수성 중요시 정도, 실내분위기 관심 정도, 시술 대비 가격 수준, 종업원에 대한 동기부여 노력 정도가 프랜차이즈를 선택할 가능성에 영향을 주고 있었다. 그리고 프랜차이즈를 지속하게 하는 요인으로는 프랜차이즈 가맹본부에서의 지속적인 관리가 절대적인 요인인 것으로 나타났다.

• 한국프랜차이즈경영연구
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• 제3권2호
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• pp.1-19
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• 2012

기존 자영업자와의 골목상권 분쟁 그리고 가맹본부와 가맹점간의 갈등과 분쟁에서 해결할 수 있는 방안으로 상생협업인 협동조합을 제시하고자 하며, 프랜차이즈 산업이 발달된 미국의 던킨 도너츠의 구매형 협동조합을 분석하고 던킨 도너츠와 가맹점간의 협력적 전략 등이 우리나라 프랜차이즈산업에 도움을 줄 수 있는 시사점을 찾아보고자 한다. 본 연구는 1955년 미국의 초기의 프랜차이즈 협동조합부터 1970년대 말까지 ARCOP, KFC, 던킨 도너츠 협동조합의 기본 원칙과 실행지침을 통해 새로운 한국형 프랜차이즈 협동조합의 모델의 발굴이라 할 수 있다. 또한 던킨 도너츠를 통하여 종합유통프로그램(TDP), 단기선물프로그램(SFP), 그리고 유통실행프로그램(DCP)의 구매형 협동조합의 성공프로그램을 살펴본다. 프랜차이즈 가맹점들의 수익성 개선을 위해서는 공동구매 협동조합을 운영하는 미국의 던킨 도너츠 사례를 통해 첫째, 가맹본부와 가맹점간의 힘(Power)관계가 아닌 협력적인 관계가 필요. 둘째, 가맹점의 상호연대의 힘. 셋째, 한국 프랜차이즈 시스템의 문제. 넷째, 빨리 가는 것 보다 함께 가는 기업가 정신이 필요. 다섯째, 철저한 만족경영이다. 30여년 안 되는 짧은 프랜차이즈의 역사 따른 양적 팽창과 프랜차이즈 수익모델 등 두 나라의 시스템 환경이 다른 상황에서 서로간의 상생적 동반자인 협동조합을 통한 성공사례 모델로 일반화에는 한계가 있다. 향후 협동조합 성공을 심도 있는 분석을 통해 국내 프랜차이즈산업의 지속가능한 경영을 기대해 본다.