• 펄프종이기술
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• 제47권5호
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• pp.43-51
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• 2015

This research was performed to investigate the quality of leaflets provided with newspapers. The leaflets were classified according to business types and regions. The physical and strength properties were analyzed. The sizes of leaflets were 2, 4, 8 jeoljis of crown octavo, A3, A4, A5, and B3, B4, B5. Most of them were color printed and both-sides printing was much more popular than one-side printing. The leaflets about electronics, educations, and clothing showed lower density than restaurant business and other areas. The leaflets of electronics, educations, and clothing, and large stores showed lower tensile strength, and those of restaurant businesses and building trades showed relatively high tensile strengths. No differences on the quality of leaflets except for large stores were found according to business areas. Large markets made the leaflets with various types of papers, and low quality papers were also included.

• 산경연구논집
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• 제10권4호
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• pp.43-56
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• 2019

Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

• 한국조리학회지
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• 제11권4호
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• pp.134-149
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• 2005

First, generally the more business employ the financial and non financial outcome analysis for evaluation process, the higher the success rate of new product development becomes in the domestic restaurant market. Second, the study shows that the financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Third, it is indicated that although detailed plans have a large impact on the outcome of new product development, communication between departments within a company is not a considerably important factor for deciding success of the new product. Fourth, 'market environment' has significant influence on deciding adoption level of financial and non financial outcome analysis, organizational resources and culture.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.41-59
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• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• 한국조리학회지
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• 제11권1호
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• pp.50-69
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• 2005

Environmental matters have more influence on business performances. Consequently, as a way to cope with environmental matters, much more interests in environment-friendly management have increased recently. First-rated hotels and food-service restaurants have been concentrating on gaining ISO 14001 EMS(Environment Management System), which is regarded as objective and international, to solve and prevent environmental matters. However, there are some internal and external problems emerged in the food-service industry and first-rated hotels. Therfore, covering the examples of ESH(Environment Safety Health) management which was developed by H group and based on ISO 14001 EMS, this study aims to observe merits of ISO 14001 EMS as a model that can develop an environment management system, and to consider an improvement plan for better understanding of licensed cooks in restaurants.

• 융합경영연구
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• 제7권2호
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• pp.7-14
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• 2019

Purpose - Amid the slump in the food market, the importance of customer experience marketing is being highlighted as a strategy to satisfy consumers' needs. Research design, data, and Methodology - The survey used part 280 of the answers for the hypothesis test. This study confirmed 280 parts (93.3%) as final valid samples, excluding 40 disloyal sections of 340 sections. The survey was conducted between December 1, 2018 and December 30, 2018. An investigative factorial analysis and multiple regression analysis were conducted to test the hypotheses. Result - The results showed that sensibility and recognition were influenced by positive brand attitudes, but sense did not affect brand attitudes; senses and sensations had a positive effect on satisfaction; recognition did not affect satisfaction; brand attitudes had a positive influence on satisfaction; and brand attitudes and satisfaction had a positive influence on revisit intention. Conclusion - This study analyzed the experiences of customers visiting a family restaurant in order to determine how those experiences impacted the customers' satisfaction, brand attitudes, and revisit intentions. Several interesting results were uncovered from the study.

• Asia Marketing Journal
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• 제20권1호
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• pp.1-21
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• 2018

An increasing number of studies have examined the effects of corporate social responsibility (CSR) activities on corporate financial performance (CFP) in the service industry. However, the extant literature does not provide comprehensive insights into the conditions on which the CSR-CFP link relies. In this study, firms' marketing communication capability (MCC) is introduced as an important contingency variable, which determines the effects of CSR on the corporate financial performance, in the context of restaurant businesses. Multiple year data on the spending of public restaurant chains on different media are collected, and MCC is subsequently measured using the data envelope analysis. Then, a test is conducted to prove whether MCC moderates the relationship between CSR and firm financial performance. The empirical results support the hypothesis that MCC strengthens the effect of CSR on CFP. Through the findings, this research provides several interesting and important implications to the literature and managers of service firms.

• 부동산연구
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• 제28권4호
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• pp.37-51
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• 2018

이 연구에서는 서울시 6개구(종로구, 중구, 영등포구, 강남구, 서초구, 송파구)의 14개 세부 음식업종의 집계구 매출액을 대상으로 공간회귀분석을 적용하여 입지요인의 영향을 분석한다. 세부 음식업종 매출액의 유동인구 탄력성과 주변 사업체 종사자수 탄력성을 측정하고 자치구별 매출액 차이와 공간승수효과를 비교한다. 세부 음식업종 중 4개 업종(분식전문, 찌개/찜/탕, 회 전문, 제과/떡/한과)에서는 공간자기상관이 검정되지 않아 OLS 회귀분석이 적용되며, 해산물 전문 업종은 공간래그모형(SLM)이, 나머지 9개 업종들에서는 공간오차모형(SEM)이 적용된다. 유동인구와 주변 사업체 종사자수는 세부 음식업종의 매출액에 대체로 정의 영향을 미치는 것으로 나타났다. 매출액의 유동인구 탄력성은 동양식 전문, 주점, 서양식 전문, 전통음식 순으로 나타났으며 주변 사업체 종사자수 탄력성은 제과/떡/한과, 동양식 전문, 서양식 전문 순으로 나타났다. 공간자기상관에 따른 공간승수효과는 동양식 전문, 주점, 서양식 전문, 전통음식 순으로 나타났다. 전통음식, 찌개/찜/탕, 해산물 전문 등의 업종은 강남구와 다른 자치구들 간에 매출액 차이가 거의 없는 반면에 육류구이, 주점, 제과/떡/한과 등은 매출액에서 유의한 차이를 보였다. 본 연구는 음식업종의 업종별 입지 적합도를 평가함으로써 음식점 입지 선택에 도움을 줄 수 있다.

• 한국노년학
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• 제36권3호
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• pp.711-726
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• 2016

본 연구는 베이비부머 외식소비자가 온라인을 활용한 외식정보를 탐색 시 1)군집에 따른 인구통계학적 특성의 차이 2)군집별 온라인 채널 선택유형의 차이를 분석하고자 하는데 목적이 있다. 본 연구에서는 최근 3개월 내 온라인 채널을 활용해 외식정보를 탐색한 수도권지역에 거주하는 베이비부머 외식소비자 총 280명을 대상으로 2016년 4월15일부터 4월 30일까지 조사하였다. 실증분석을 위해 빈도분석, 요인분석, 군집분석과 교차분석을 실시하였다. 요인분석결과 온라인 활용속성은 3개의 요인, 정보 유용성 몰입, 온라인 주도활동과 습관이 도출되었다. 요인분석을 바탕으로 베이비부머 소비자를 군집분석 하였다. 4개의 군집으로 온라인 적극활용형, 습관형, 온라인 주도 활동형과 소극활용형으로 세분화되었다. 군집별 인구통계학적 특성은 성별과 월평균소득에 유의미한 차이를 나타냈다. 개인형 온라인 채널에서 4개의 군집 모두 개인블로그, 페이스북, 트위터 순으로 선택하였다. 기업형 온라인 채널에서는 온라인 적극활용형과 습관형은 외식업체 공식홈페이지. 공식블로그, 공식페이스북, 공식트위터 순으로 선택하였다. 온라인 주도 활동형과 소극활용형은 외식업체 공식홈페이지. 공식블로그, 공식트위터, 공식페이스북 순으로 선택하였다. 또한 시사점과 향후도 논의하였다.

• 한국조리학회지
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• 제20권2호
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• pp.120-135
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• 2014

본 연구의 목적은 한식당 경영관리가 경영성과에 어떠한 영향이 미치는지를 살펴보고 대안을 제시하고자 하였다. 본 조사를 위하여 수도권 소재 한식당 경영자를 대상으로 설문조사를 실시하였으며, 360부를 표본으로 요인분석, 차이검증, 다중회귀분석 등을 실시하였다. 분석결과 한식당 경영관리 요인 중 정보관리와 자금관리만이 재무성과와 비재무성과 모두에 영향을 미치는 것으로 나타났다. 이는 한식당의 경우 외식업 경영에 대한 제반환경, 고객의 욕구 등을 잘 파악하여 적재적소에 자금을 투자하고 비효율적 비용을 관리함으로써 경영성과를 높일 수 있다는 것이다. 그러므로 한식당 경영자는 경영지식 함양과 전직원의 비용절감 노력을 기울이는 것이 무엇보다 중요하리라 생각된다.