• 한국조리학회지
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• 제14권4호
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• pp.456-468
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• 2008

This paper analyzes how the service quality affects customer satisfaction and loyalty, focusing on a franchise restaurant company 'Wonhalmoney Bossam'. The result shows that store locations and food cost of the menu, as an additional quality formation factor, influence customer satisfaction and loyalty rather than the main quality formation factors. This study strongly suggests the marketing preparation of menu price and the choice of locations are most significant as an additional factor. Therefore, Korean food restaurants should develop their marketing strategies from the customer's point of view, and reasonable price setting and menu selection with appropriate location will create customer satisfaction and revisit.

• 동아시아식생활학회지
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• 제20권6호
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• 한국프랜차이즈경영연구
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• 제10권2호
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• pp.59-70
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• 2019

Purpose - Every company studies how to attract and retain new customers to increase competitiveness and profitability. Companies establish strategies to attract customers, secure competitive advantage and generate revenue. Businesses are looking for newer and better ways to differentiate themselves in the marketplace. One of the requirements for service differentiation is to make it a prerequisite for an engaging customer experience. Customer experience can be attained through service experience. Satisfaction determine whether to reuse the food service franchise. The purpose of this study is to investigate the effect of customer experience on the satisfaction and revisit intention of food service franchise. In this study, customer experience consists of three attributes such as service environment, food quality, and price fairness. Also, this study is to identify the importance of three service experience attributes of customer satisfaction and revisit intention using ANN (artificial neural network) analysis. Research design, data, methodology - The survey was conducted on customers who have visited franchise restaurants in one month in order to examine how service environment, food quality, and price fairness have been influenced customer satisfaction and revisit intention through online survey company (SM culture & contents). A total of 300 representative surveys were collected. Of those collected surveys, 26 were not used due to missing information, resulting in 274 as the final sample size. The sample size was more than 10 times more than the number of variables used in the structural model analysis. Results - The findings of this study are as follows: Service environment and price fairness have a significant effect on satisfaction. However, food quality did not have a significant effect on satisfaction. Finally, it was found that satisfaction had a significant effect on revisit intention. Meanwhile, according to the results of ANN analysis, satisfaction as a dependent variable was found to be the most important in male price fairness and service environment in female. Also, when the revisit intention is used as a dependent variable, both male and female price fairness are important. Also, when the intention to revisit is used as a dependent variable, both male and female price processes are important. Conclusions - First, a restaurant franchise enterprise needs to manage customer service experience. Customers should strive to eat and enjoy at a dining franchise store. Second, it is necessary to design a food service franchise shop as a customer-oriented service environment. Franchise companies need to improve the environment so that customers can use the store conveniently. Third, the restaurant franchise menu price needs to be cheaper than the alternative menu. The restaurant franchise menu needs to be constructed with a popular menu that can be used continuously by the customer, so that it can be set at a reasonable price.

• 유통과학연구
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• 제16권3호
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• pp.13-21
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• 2018

Purpose - This study examined the effect of the importance of selective attribute of HMR(Home Meal Replacement) on customers' satisfaction and repurchase intention which is rapidly increasing with the changes of demographic, social and cultural trends as well as the influence of on and offline shopping channel moderating role. Research design, data, and methodology - Based on the research of previous studies, it assumed the selection attributes of HMR products were price, convenience, menu, freshness. With 231 surveyed questionnaires, this study was conducted by AMOS 21.0 and the SEM(structural equation model) was used as statistical method for examining the hypotheses in this study. Results - The analysis showed that price, convenience, and freshness had a significant effect on satisfaction, whereas menu did not affect satisfaction and the effect of satisfaction on repurchase intention was statistically significant. However, the results were different depending on the on and offline shopping channel for customers to buy HMR products. Price, menu and freshness are affected by online shopping, meanwhile convenience is more influenced by offline. Conclusions - This study analyzed the effect of selection attribute of HMR products on the satisfaction, repurchase intention, and the influence of each shopping channel, and provided practical implications.

• 한국식품영양학회지
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• 제27권2호
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• pp.310-317
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• 2014

The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.

• 한국조리학회지
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• 제12권4호
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• pp.33-45
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• 2006

The purpose of this study is to make special study of the efficient operation of university foodservice. The concrete results through the conjoint analysis can be elicited as follows. First, through the interview in depth we draw out the efficient attribute comparing and analyzing elements of selecting menu and main reasons for selecting either student cafeterias or general cafeterias. Second, we elicit the best attribute based on the results of analysis on preference. Third, we present an improvement program for operating student cafeterias through simulation. As a result of conjoint analysis of the main reason for selecting a cafeteria and the utility of each attribute, the most important factor comes price (34.95%), the time required (33.20%), food taste (30.45%), and various menu (1.42%) in that order. What draws attention in the research is that price (34.93%) is not the only factor which influences students' choice of a cafeteria. Location (33.20%) and food taste (30.45%) are all equally important. These results show that students' expectation for cafeterias is getting various. Basically, all customers look for a nearer restaurant where its food taste is good and menu is various at a low price.

• 한국식생활문화학회지
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• 제27권2호
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• pp.95-104
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• 2012

The purpose of this study was to develop definite and practical marketing strategies for coffee shop managers or preliminary founders through empirical analysis of the effects of desert menu quality characteristics a mainstay of coffee shop-on store choice and revisit frequency. The results of this study are summarized as follows. The results showed that the menu quality characteristics taste, price, hygienic conditions, and health had significant effects on store choice and repurchase frequency through customer satisfaction, whereas originality was rejected due to the lack of menu originality. Both shop choice and repurchase frequency through customer satisfaction were also significant. This suggests that there is a need for the development of a diverse desert menu to increase competitiveness, creation of new customers, and regular customer management.

• 한국조리학회지
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• 제14권4호
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• 동아시아식생활학회지
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• 제5권1호
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• pp.75-86
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• 1995

This study was undertaken to provide useful information to restaurant managers by analyzing eating out behavior and the diverse needs and wants of the people residing in the Seoul area. four hundred twenty-seven(427) people were sampled for this study and classified into three groups : housewives, salarymen and college students. The results of this study are as follows : (10 Among the groups, there were significant differences in general eating out behavior such as 'frequency' 'preferred food style' and 'who pays the check' among others. (2) The study showed housewives listing 'special occasion' as 'taking care of meal' (3) All groups considered 'price' as especially important. (4) When selecting a menu item, taste was considered most important by all groups. Housewives showed nutritional value to be important while salarymen chose the same item as companions an college students showed 'portions' and 'price' to be important. (5) degree of satisfaction of restaurants were found to be low with items such as ' price'. 'range of menu choices' and 'courteousness of employees' being relatively low.

• 한국식생활문화학회지
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• 제20권5호
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.