• Culinary science and hospitality research
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• v.16 no.2
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• pp.185-198
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• 2010

The purpose of this study is to examine the relationship between students' satisfaction levels with culinary practice facilities and adaptation to college life according to their educational experience before joining university. Two hundred culinary arts majors from three universities were sampled and 191 questionnaire copies analyzed. The analysis results are as follows. First, the adaptation level of the group with educational experience was partly higher than that of the group without educational experience. Second, the adaptation level of the group with a relatively high satisfaction level was higher than that of the rest. Third, when the satisfaction level with the facilities for culinary practice was high, the group without educational experience showed a higher level of attachment to university and better physical adaptation than the group with educational experience. Whereas the latter showed a higher level of emotional and social adaptation than the former When the satisfaction level with the facilities for culinary practice was low, the group without educational experience showed a higher level of attachment to university than the group with educational experience. On the other hand, the latter showed a higher level of social, emotional and physical adaptation than former. Therefore, in order to create a future-oriented harmonious teaching and learning experience, a new educational cooking environment that is fully functional and serves to heighten the satisfaction level of students should be designed.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.1-17
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• 2008

This study analyzed the factors related to the stress which the top-rated chefs in Jeju suffer and conducted the multiple regression analysis to look into the effect of job-related stress on the stress reaction and the satisfaction with job, in order to examine the effect of job-related stress faced by hotel kitchen employees in performing duties and determine the effect of job-related stress on the reaction of individuals in the peculiar environment of a kitchen in a hotel. Job-related stresses were classified into five factors which were physical, individual, vocational, organizational, and social. The result of regression analysis, which was performed to figure out the effect of job-related stress on the stress reaction and the satisfaction with the job, indicated that the physical factor of job-related stress had the greatest effect on the physiological reaction, followed by the organizational factor, individual factor, and social factor, while the organizational factor of job-related stress had the greatest effect on the psychological reaction, followed by the individual factor, social factor, vocational factor, and physical factor. Meanwhile, the vocational factor of job-related stress had the greatest effect on behavioral re-action, followed by organizational factor and individual factor. The vocational factor of job-related stress had the greatest effect on the satisfaction with the job, followed by individual factor, organizational factor, social factor, and physical factor.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.199-212
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• 2012

Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.255-267
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• 2009

The purpose of this study is to evaluate the importance and performance of the educational laboratory facilities for culinary practice. The questionnaire was distributed to 100 students enrolled in the culinary arts department at Y University located in Chung-buk province, and a total of 71 usable, completed questionnaires were received for the research. Collected data was statistically analyzed using the SPSS 10.0 Windows version, and the IPA(Importance-Performance Analysis) was conducted to compare importance and satisfaction from kitchen laboratory facilities which have been a key element of culinary education. Results of this study can be summarized as follows. Firstly, it was found that performance (M=3.42) for culinary practice facilities was lower than importance(M=4.09) for culinary practice facilities. Secondly, through IPA, the importance and satisfaction of culinary laboratory elements showed some differences between the students who had have some educational experience in culinary art prior to enrollmnet and those who had not. The former students attached importance to the usefulness of facilities rather than the size of facilities. And as rapidly improved factors, they answered ventilation and water supply facilities for culinary laboratories. The application of this study in physical environment of culinary education will contribute to improve students` satisfaction with the quality of education. However, the critical point of this study is a limited sampling, so the results of this study cannot be generalized.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.149-162
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• 2012

This study is intended to investigate the effects of customers' emotional response upon behavioral intention with taking customers who visited Korean restaurants into account. Luxury Korean restaurants where we apply to this study are selected by the food service industry association of Busan-metro city among the model restaurants. For this aim, designing a research model and drawing a hypothesis were carried out with a basis of advanced research. In data processing, SPSS win package 15.0 statistical program was used to verify the hypothesis through frequency analysis, reliability analysis, factor analysis, and regression analysis. The result of the analysis on the effects of physical environment factor upon domination among emotional response could be summed up as follows. Employee and geniality factors turned out to exercise a significant impact on domination, convenience and cleanliness turned out not to. The result of the analysis on the effects of physical environment factor upon arousal among emotional responses could be summed up as follows. Cleanliness and geniality factors turned out to exercise a significant impact on evocation, convenience while employee factor turned out not to. As a result of the analysis on the effects of emotional response upon behavioral intention, domination and evocation factors among emotional responses had a statistically significant impact upon behavioral intention. From the findings of the study, it became evident that dining-out customers might regard luxury Korean restaurants as a space for experiencing various emotions by physical environment rather than for dining and meeting for friendship. To induce emotional response is therefore expected to help a company to promote the practical improvement in achievement over various aspects such as behavioral intention.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.641-648
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• 2011

The two purposes of this study were to understand service encounters in Korean restaurants by foreigners living in Korea and to examine the effect of service encounters on the customer's emotion feelings, customer satisfaction, and behavioral intention. Based on the reactions of a total of 614 foreigners obtained by empirical research, this study reviews the reliability and fitness of the research model, and verifies a total of 4 hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data: ${\chi}^2$ 683.466 (df=216), CMIN/df 3.164, RMR 0.095, GFI 0.911, AGFI 0.886, NFI 0.933, CFI 0.953, and RMSEA 0.059. As a result of empirical analysis, the physical environment, interactions with employees, and interactions with other customers were quantified as service encounter factors in Korean restaurants. These factors were indicated to have an influence on customer's emotion feelings. Also, customer's emotion feelings had a positive influence on customer satisfaction and behavioral intent. Limitations and future research are also discussed.