• Information Systems Review
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• v.20 no.2
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• pp.163-188
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• 2018

When people try to find restaurant information via search engine results, they look at posts not only from sites with solely restaurant reviews but also from sites with restaurant unrelated contents. This study aims to investigate whether relevance between post and blog type affects users' trust toward a review. This study also attempts to check if the above effects interact with age. We designed a restaurant review post for two different blogs: one featuring restaurant review and another that does not feature restaurant reviews. After our participants visited one restaurant review post, they answered our questionnaire. We conducted an online survey on 206 participants to test our research model. Results show that 1) the effect of relevance between post and blog type on message credibility, which is users' trust toward restaurant reviews, is not greater when posts are consistent with the theme of a blog. 2) Among users who are over 30 years old, relevance between post and blog type moderates the relationship between media skepticism, which is users' feeling of mistrust toward blog, and belief in expertise, that is, users' belief that the review post provides sufficient restaurant information. 3) Users' perceived value of the restaurant review post mediates the relationship between users' belief in the expertise in a post and users' intention to seek additional information.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.313-325
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• 2004

The purpose of this study was to examine Korean restaurant industry during $1979{\sim}2001$, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

• Asia pacific journal of information systems
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• v.29 no.2
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• pp.181-202
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• 2019

The purpose of this study is to explore the effect of different types of simultaneous presentation (i.e., reviewer information, textual and visual content, and similarity between textual-visual contents) on review usefulness and review enjoyment in online restaurant reviews (ORRs), as they are interrelated yet have rarely been examined together in previous research. By using Latent Dirichlet Allocation (LDA) topic modeling and state-of-the-art machine learning (ML) methodologies, we found that review readability in textual content and salient objects in images in visual content have a significant impact on both review usefulness and review enjoyment. Moreover, similarity between textual-visual contents was found to be a major factor in determining review usefulness but not review enjoyment. As for reviewer information, reputation, expertise, and location of residence, these were found to be significantly related to review enjoyment. This study contributes to the body of knowledge on ORRs and provides valuable implications for general users and managers in the hospitality and tourism industries.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.31-46
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• 2000

The major matters studied are follows: First, the study review statement of problem. second, the study is a global view of the restaurant management. \circled1 what characteristics did hotel restaurant have\ulcorner \circled2 What is the importance of F&B's sales-part\ulcorner \circled3 How can be operated organization of hotel F & B's management\ulcorner Third, condition of hotel restaurant management in korea explained real-example of deluxe hotel. On the basic of this, the study can look up prospect of hotel restaurant management, Forth, fifth, study suggest on efficient management-method of hotel restaurant. (It was divided in 7) Also, study suggest on achievement for ultimate purpose of hotel restaurant.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.204-214
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• 2017

Recently, many TV restaurant programs become popular, and TV restaurant programs have a big impact on Korean restaurant consumers. The purpose of this study was to understand the effects of information attributes in Korean TV restaurant review programs food service customer's empathy, attitudes and visit intention. Based on a total of 254 samples obtained from the empirical research, this study reviewed the reliability and fitness of the research model using the Amos program. The hypothesized relationships in the model were tested simultaneously by using structural equation model (SEM). SEM showed that the beneficialness (${\beta}=.187$, p<.01), amusement (${\beta}=.427$, p<.001) and vividness (${\beta}=.243$, p<.01) showed positive significant effects on customer's empathy. Customer's empathy had a positive significant effect on attitudes (${\beta}=.645$, p<.001) and visit intentions (${\beta}=.157$, p<.001). The information attributes of TV restaurant programs and the causal relationship between empathy of consumers were examined. We also verified that empathy positively affects attitudes toward intentions to visit restaurants introduced on TV restaurant programs. Limitations and future research directions are also discussed.

• Journal of Multimedia Information System
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• v.9 no.1
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• pp.61-68
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• 2022

The importance of online reviews is prevalent as more people access goods or places online and make decisions to visit or purchase. However, such reviews are generally provided by short sentences or mere star ratings; failing to provide a general overview of customer preferences and decision factors. This study explored and broke down restaurant reviews found on Google Maps. After collecting and analyzing 5,427 reviews, we vectorized the importance of words using the TF-IDF. We used a random forest machine learning algorithm to calculate the coefficient of positivity and negativity of words used in reviews. As the result, we were able to build a dictionary of words for positive and negative sentiment using each word's coefficient. We classified words into four major evaluation categories and derived insights into sentiment in each criterion. We believe the dictionary of review words and analyzing the major evaluation categories can help prospective restaurant visitors to read between the lines on restaurant reviews found on the Web.

• The Journal of Society for e-Business Studies
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• v.27 no.2
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• pp.153-173
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• 2022

This study analyzes yelp's online restaurant reviews written in 2019 and explores the factors influencing the decision of the usefulness for online reviews in the restaurant consumption decision process. Specifically, factors expected to affect review usefulness are classified according to the Elaboration Likelihood model. Also, it is assumed that the price range of the restaurant would have a moderating role. For the analysis, datasets provided by yelp.com in February 2020 are used. Among the datasets, online reviews of businesses located in Nevada in the US and belonging to the Food and Restaurant categories are targeted. As a result of the negative binomial regression analysis, it is confirmed that the central cues including review depth and readability and the peripheral cues including review consistency, reviewer popularity, and reviewer exposure positively affect the review usefulness. It is also confirmed that the influences of antecedents that affect the review restaurant prices moderate the effect of the central and peripheral cues on the review usefulness. It also provides implications for the need for price-differentiated review management strategies by review platforms and restaurant businesses.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.119-145
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• 2002

The objective of this study is to present an up-to-date and more comprehensive review of tourism as well as hotel and restaurant business forecasting literature. Major reports of business forecasting studies classified into three broad sections including the hotel sector, restaurant sector, and tourism sector chronologically. The focus and descriptions of findings of those studies are reviewed, compared, and critiqued comprehensively, while capturing major trends of forecasting studies.

• Information Systems Review
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• v.25 no.1
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• pp.27-46
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• 2023

Research on restaurant recommender systems has been proposed due to the development of the food service industry and the increasing demand for restaurants. Existing restaurant recommendation studies extracted consumer preference information through quantitative information or online review sensitivity analysis, but there is a limitation that it cannot reflect consumer semantic preference information. In addition, there is a lack of recommendation research that reflects the detailed attributes of restaurants. To solve this problem, this study proposed a model that can learn the interaction between consumer preferences and restaurant attributes by applying deep learning techniques. First, the convolutional neural network was applied to online reviews to extract semantic preference information from consumers, and embedded techniques were applied to restaurant information to extract detailed attributes of restaurants. Finally, the interaction between consumer preference and restaurant attributes was learned through the element-wise products to predict the consumer preference rating. Experiments using an online review of Yelp.com to evaluate the performance of the proposed model in this study confirmed that the proposed model in this study showed excellent recommendation performance. By proposing a customized restaurant recommendation system using big data from the restaurant industry, this study expects to provide various academic and practical implications.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.644-651
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• 2005

Physical Surroundings have been identified by a number of researchers as a powerful tool that can manipulate people's mood and cognition. A number of marketing practitioners have accepted this notion, given that physical surroundings are increasingly used as atmospheric stimuli in various retail environment as well as in restaurant. Yet there have not been practical reviews on consumer responses in restaurant setting/environment. By means of a literature review, this study examines how physical surroundings in restaurant settings function on displaying dinning atmosphere. It includes the conceptual definition and classifications of physical surroundings, effect of physical surroundings on customers' internal responses and behaviors, and testable research propositions and directions for future researches. This study is expected to make a substantial contribution to the understanding of restaurant manager and dinning atmosphere displayer about function of physical surroundings in dinning context.