• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.4
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• pp.20-38
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• 2017

Purpose - this study analyzes the impact of restaurant startup education on transfer effects in learning and entrepreneurial intentions based on previous research. Also, problems and ways to provide effective business startup education for a restaurant founder will be proposed based on the result. Research design, data, methodolog - this study collected surveys by conducting direct investigation. From July 20th of 2016 to September 20th of 2016 (approximately 60 days), the survey was collected. Out of 540 surveys, 520 were collected. And excepting 9 surveys which were untrustworthily conducted, total 511 surveys were used for the analysis. Results - First, as a result of the impact of which factor of a restaurant founder's startup education has a positive impact on transfer effect in learning (the satisfaction of startup education and learning transfer), law education, entrepreneurship education and business district analysis education and practical education have turned out be positively related variables. Secondly, as a result of the impact of a restaurant founder's startup education satisfaction on transfer in learning, it has been identified that startup education has a positive impact. Lastly, by conducting an analysis to find out which factor from a restaurant founder's transfer effect in learning has an impact on entrepreneurial intention, all variables, including startup education satisfaction and transfer effect in learning, are positively influencing factors. Conclusions - as startup education satisfaction of a restaurant founder is increasing, there is a higher level of transfer effect in learning. Moreover, as transfer effect of startup business is getting higher, it has an impact on entrepreneurial intention.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.2
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• pp.1-13
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• 2014

This study is preliminary founding start-ups of restaurant entrepreneurs to study the characteristics of management in order to provide useful information was studied. Survey period is from 2013 March 15 to August 31. About the nature of the preparation and establishment founder findings restaurant entrepreneurs of Western Gyeongnam area were most often in the form of an independent establishment has been compiled, work experience and other industries operating experience was more than restaurant entrepreneurs of operating experience. Hypothesis Testing in accordance with results of this study are as follows. First, the 50 founders than 30 founders quickly when the customer complaint or that service, order food and non-food note is issued after obtaining the order or that provide food, no customer is often inconvenient check the sharing services, such as personnel activities were devoting a lot of effort. Second, the re-startups restaurant entrepreneurs than new startups restaurant entrepreneurs was founded after the founder of career-related customer complaints about food more active coping was, and re-startups restaurant entrepreneurs by the founder other than business founded by the founder of the food-related customer complaints more aggressively for coping, respectively. Third, restaurant entrepreneurs of the store operations management has integrity, words and actions match, such as the degree of belief in the promise of reliability and the possibility of failure, which means the degree of recognition and response efforts are having an impact deal. Fourth, restaurant of food service management services and after-sales service has impact on the founder of the self-efficacy and self-efficacy of pre-service features and reliability founder affecting. Fifth, the revenue of the restaurant for dealing with customer complaints management includes efforts are having an impact. Sixth, restaurant founder of reliability and customer care has influenced the self-efficacy. Seventh, management of operational management activities have a positive impact on business performance are.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.1
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• pp.51-59
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• 2013

This study, through the domestic literature research and the success stories of restaurant business, derived the success factors, the impact of these factors on the management performance was carried out through a survey for the establishment of Foodservice Business empirical research. First, according to the result that analyze effect that founder special quality factor gets in management result, was expose that a social technology causes effect that keep in mind in net profit growth rate and customer rate of increment and result that establishment readiness keeps in mind in net profit growth rate, customer rate of increment and seat turnover rate was confirmed. Second, in operation management factor accessibility in customer rate of increment and seat turnover rate, facilities in seat turnover rate, service capacity in net profit growth rate and customer rate of increment and seat turnover rate, promotion activity was confirmed that keep in mind each in customer rate of increment. Third, the effect that quality directivity gets in management result in occasion of establishment restaurant business in goods factor was confirmed that do not keep in mind statistically. Therefore, this study, by presenting the factors for establishment of restaurant business, may contribute to the success strategy establishment of the establishment restaurant business preparator and existing restaurant businessmen.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.119-133
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• 2008

This study researched the effect of initial expenses for food service business and shop characteristics on the motive of starting business through questionnaires(from April to May, 2008). The results are as follows. First, for the hypothesis, 'the motive of starting business depends on its initial expenses', the significance probability of good commercial area was .015 and that of retirement was .020, showing statistically significant difference. F values were 2,889 and 2.734 each, which showed significant difference by 0.001. Second, for the hypothesis, 'the motive of starting business depends on shop characteristics', the significance probability of the accomplishment desire, the future stability and the retirement were .011, .009, and .025 each, showing statistically significant difference. F values were 2,616, 3.034 and 3.177 each, showing significant difference by .001. Lastly, initial expenses for business and shop characteristics showed significant difference according to the demographical variables on the motive of starting business. This study shows the problem of starting business with no extra funds. It is important to reflect the opinions of founders about the commercial building lease protection law for them to concentrate on business. The founders should research for menu and systems and be aware of the tendency of the industry for sure.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.215-231
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• 2010

This study analyzes the effects of success factors for starting business of food service industry on management performance giving executive suggestions. For this study, a survey was conducted to 270 restaurant founders in Daegu city. 237 copies of questionnaire were selected to take a regression analysis to test the hypotheses. The results of the test are as follows. First, the founder's personal characteristic factor has influence on business result. Concretely speaking, those who have enterprising characteristics proved to have influence on management performance. Second, physical surroundings, service and marketing factors had significant effects on business performance. Service factor among them was the most influential factor on business performance. Third, food quality and health-orientation factors had significant influence on business performance. Consequently, it is important to develop recipes for improving health and high-quality food materials because of well-being trends among people.