• 한국식생활문화학회지
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• 제23권2호
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• pp.172-183
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• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• 한국조리학회지
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• 제22권8호
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• pp.78-88
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• 2016

This study conducted to find influences of selection attributes on consumer satisfaction as perceived by low-cost restaurant visiter by considering personal value. Developed survey was distributed and 428 sample who visited the low-cost franchise restaurant were employed the statistical analyze. The internal value and the external value included individual value in order to estimate the influence of the choice factor of the low-cost franchise restaurant on the quality of the product, and the choice factors were consisted of 3 variables that are quality, accessibility and service. Regression analysis was conducted to verify the relationships among the variables. As a result, the internal value (${\beta}=.236$, p<.0.01), and external value (${\beta}=.352$, p<.001) have the significant positive relationships with respect to quality. Second, the external value (${\beta}=.305$, p<.001) has the positive relationship with regard to accessibility, but the internal value has no significant relationships with level of accessibility. Third, the internal value (${\beta}=.828$, p<.001) has the significant positive relationship with regard to service, but there was no significant influences between external value and service in this study. Fourth, the internal value (${\beta}=.472$, p<.001), the external value (${\beta}=.479$, p<.001) were critical antecedents of the quality. Last, while quality (${\beta}=.858$, p<.001) has significant positive relationship with satisfaction, but it didn't show any relationships with accessibility and service.

• 동아시아식생활학회지
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• 제22권2호
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• pp.315-321
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• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• 한국식생활문화학회지
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• 제11권5호
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• pp.663-671
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• 1996

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (${\geq}$￦2,000) and mid-priced ( <￦2,000 and ${\geq}$￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (<￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.19-36
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• 2004

This study was to investigate brand image and its influence on customers perception of fast-food restaurants. A total of 25 brand image attributes were selected on the basis of the literature review and were asked to indicate respondents' perceptions of their image targeting for fast-food restaurants such as Lotteria, McDonald, KFC, and Popeyes. A on-site survey method was applied to collect data. Out of 300 distributed survey questionnaire, a total of 271 useful sample were collected and analyzed in SPSS 10.0. From the factor analysis with 25 brand image attributes, five underline dimensions were identified and named such as interior factor, store factor, atmosphere factor, service factor, and product factor. Then, T-test and ANOVA were conducted to investigate any differences between/among the groups based on those five brand image factors. The results provided that in terms of gender, age, preference for fast food, food cluster, and four different brand, customers differently perceived restaurant brand image. It is hoped that this information may help for restaurant managers and marketers to understand customers' restaurant perception and choice behavior in order to launch appropriate marketing strategies.

• 한국식품영양학회지
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• 제26권4호
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• pp.919-927
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• 2013

Social commerce is becoming an increasingly popular shopping method among college women students. This study focuses on the influence of the satisfaction lavels and repurchasing intentions by consumers for restaurant and food choices according to social commerce attributes. In this survey, 351 valid surveys are being used to test the hypothesized (183 users and 168 non-usesr within 6 months), in order to ensure validity and reliability. As a result, factors such as perceived value, product diversity & information, delivery, ordering convenience, site character, price competitiveness, time pressure, and real time information are all being found. Factors of perceived value (p<0.001), price competitiveness (p<0.001), product diversity & information (p<0.05), delivery (p<0.05), and site character (p<0.05) significantly influence the customer satisfaction rates. Factors of perceived value (p<0.001), price competitiveness (p<0.001), time pressure (p<0.001), and site character (p<0.01) significantly influence the repurchasing intentions. In addition, it has been found that the customer satisfaction rates significantly influence repurchase intentions.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.1-17
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• 2004

This study analyzed the priority of decision-making attributes considered as the customers select the family restaurant with Analytic Hierarchy Process, which is the method for quantitative analysis. The result of analysis revealed that the food factor in the first stage of evaluation attributes was the most important and in the second stage, an atmosphere factor of place, an affiliated card factor of promotion, a taste factor of food and a kind attitude factor of employee were important respectively.

• 한국조리학회지
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• 제8권2호
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• pp.173-195
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• 2002

In Korea, most family restaurants run on interior, menu and service of nearly the same approach. This fact indicates that product itself is no longer a primary source they can rely on to compete successfully. To survive the keener competition, family restaurants need to come up with new management strategy. The kind of strategy that is fundamentally differentiated from the existing ones are required, by thoroughly analyzing what customers want. The purpose of this study was to examine the actual status of family restaurants, how much they were considered significant by their customers, and how much satisfaction the customers felt. There are some limitations in this study, which should be taken into account by future researches for more successful results: First, income was one of the demographic variables investigated in this study. Second, it's easy to find out the disposition of those in their 20s, but there were a lot of difficulties in identifying the family restaurant significance and satisfaction of people in their 30s and over. Third, this researcher was too subjective in sorting out tile significance and satisfaction attributes, which made it hard to test the validity of the selected attributes.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2011년도 춘계학술발표대회 논문집
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• pp.267-272
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• 2011

The purpose of this study was finding selecting attributes of serviced residence and suggesting right direction of serviced residences. Research methods weresocial survey research with questionnaire and field survey. Field survey was conducted from September 20, 2010 to November 9, 2010 on 6 serviced residences. 106questionnaire survey data collected near by CBD. SPSS 18.0 program was used for Statistical analysis. Majorfinding were following; analysis methods were Frequency, $x^2$-test and ANOVA. Selecting attributes were divided into general attributes, facilities, services and individual units. First, pleasant atmosphere was the most important item amonggeneral attributes. Second, buffet restaurant was the most important items among facilities. Third, mail delivery service was the most important item among services. Fourth comfort was the most important item among individual units. In conclusion, serviced residences need more elaborate management, improvement of lobby lounge, provision of optional services and comfortable environment of individual units.

• 한국조리학회지
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• 제17권4호
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• pp.140-152
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• 2011

본 연구는 전통 한과를 구매하는 고객을 대상으로 심리적 웰빙 인식이 한과류 선택 속성과 고객만족도에 미치는 영향를 중심으로 다각적인 분석을 시도하고자 하는 의도에서 출발하여 각 개념들의 하위요인들을 파악하고 이틀 간의 관계를 파악하고자 하였으며, 이와 더불어 한과류를 구매하는 소비자들의 웰빙에 대한 인식을 파악하고자 하였다. 본 연구의 분석 결과는 다음과 같이 도출되었다. 심리적 웰빙 인식과 한과류 선택속성, 고객만족도간의 영향관계를 알아보기 위해 통계분석을 실시한 결과 심리적 웰빙 인식이 한과류 선택속성에 통계적으로 유의한 긍정적(+) 영향관계를 보여주고 있었다. 또한 심리적 웰빙인식이 한과류 선택속성에도 통계적으로 유의한 긍정적(+) 영향관계를 보여주고 있었으며, 한과류 선택속성이 고객만족도에 통계적으로 유의한 긍정적(+) 영향관계를 나타내었다.