• 한국프랜차이즈경영연구
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• 제9권2호
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• pp.17-29
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• 2018

Purpose - The environment surrounding the franchise industry in recent years is a big threat to the franchise business. In this perspective, this study examines the effect of franchise CEO's Innovation, CSR Passion, and customer orientation(CO) on customers' perceived service quality(PSQ), affection, and commitments in the context of food-service franchise industry. This study suggests the guidelines on how franchisor uses their passion and customer orientation on customer to maintain and increase the commitments. Research design, data, and methodology - In order to achieve these purposes, research model and hypotheses were developed. Out of 500 respondents received through online survey, 449 respondents were used, because of 51 incomplete respondents. The data were analyzed using frequency analysis, confirmatory factor analysis, correlation analysis, and structural equational modeling with SPSS 23.0 and AMOS 23.0 statistical program. Result - The results of the study are as follows. First, innovation passion has a significant impact on PSQ and customer affection. And CSR passion have a significant impact on PSQ. Second, customer orientation has a significant impact on PSQ and customer affection. Third, PSQ has a significant impact on customer affection and sustainable commitment. Fourth, customer affection has a significant impact on behavioral commitment. Fifth, behavioral commitment has a significant impacts on sustainable commitment. Conclusions - The implications of this study are following as: Restaurants franchisor and CEOs should have a passion for innovation to continuously identify consumer needs and develop new menus and services that meet their needs. Second, franchisor and CEOs need to demonstrate the importance of creating the right environment, creating a fair business, and trying to create products in a given environment. Finally, franchisor and CEOs should demonstrate how to build relationships with customers and how to maintain positive feelings. In addition, it is necessary to appeal to the customers with enthusiasm and a customer-oriented tendency of the entrepreneur of the franchise head office in order to maintain the relationship with the customer and feelings.

• Asia pacific journal of information systems
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• 제33권2호
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• pp.261-281
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• 2023

The proliferation of online customer reviews has completely changed how consumers purchase. Consumers now heavily depend on authentic experiences shared by previous customers. However, deceptive reviews that aim to manipulate customer decision-making to promote or defame a product or service pose a risk to businesses and buyers. The studies investigating consumer perception of deceptive reviews found that one of the important cues is based on review content. This study aims to investigate the impact of the information amount of review on the review truthfulness. This study adopted the Information Manipulation Theory (IMT) as an overarching theory, which asserts that the violations of one or more of the Gricean maxim are deceptive behaviors. It is regarded as a quantity violation if the required information amount is not delivered or more information is delivered; that is an attempt at deception. A topic modeling algorithm is implemented to reveal the distribution of each topic embedded in a text. This study measures information amount as topic diversity based on the results of topic modeling, and topic diversity shows how heterogeneous a text review is. Two datasets of restaurant reviews on Yelp.com, which have Filtered (deceptive) and Unfiltered (genuine) reviews, were used to test the hypotheses. Reviews that contain more diverse topics tend to be truthful. However, excessive topic diversity produces an inverted U-shaped relationship with truthfulness. Moreover, we find an interaction effect between topic diversity and reviews' ratings. This result suggests that the impact of topic diversity is strengthened when deceptive reviews have lower ratings. This study contributes to the existing literature on IMT by building the connection between topic diversity in a review and its truthfulness. In addition, the empirical results show that topic diversity is a reliable measure for gauging information amount of reviews.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권1호
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• pp.123-132
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• 2001

오늘날 급속히 변화하는 경영환경에 기업인들이 쉽게 적응해 간다는 것이 쉬운 일이 아님을 잘 알려진 사실이지만 그러한 사실을 인정하는 전문인들은 그리 많지 않은 듯 하다. 실제로 기업환경에 영향을 주는 요소들은 점점 복잡해지고 빠른 속도로 변화하고 있어서 호텔관광식음료산업(이하 HRT산업)에 영향을 줄 수 있는 사항들을 검토하고 그것들의 변화를 예측한다는 것은 더욱 더 어려워지고 있다. 하지만, 이러한 노력이 계속되어야만 하는 이유는 변화에 대비하여 다가오는 재앙을 예방하고 적극적으로 기회를 포착하기 위함이며 오늘의 세계를 이해하고 자신감을 확보하여 우리의 활동 영역과 범주를 확장하고 미래를 선택할 수 있게 하기 위함이다. 미래에 대한 분석과 비전 제시는 이 시대의 HRT산업의 리더들이 해야할 최고의 덕목일 것이라 믿는다. 이에 기업에 도움이 될 수 있는 유용한 정보들을 파악하여 미래를 준비하는 경영인들에게 비전을 제시한다는 것은 충분히 가치가 있다고 하겠다. 필자는 이 시대의 HRT산업을 연구하는 학자이며 경영자문가로서 그 동안의 많은 워크샵(Workshop)과 연구결과를 결집하고 현장의 산 경험을 바탕으로 앞으로 10여년 동안 HRT산업에 영향을 줄 수 있는 다섯 가지 주요요소(수요와 공급형태의 변화, 산업 내외적 환경의 안전과 안정, 자산과 자본확보 경쟁, 기술 그것의 경쟁우위방법, 새로운 경영인)들에 대해 제1장에서 정리하였으며 제2장 호텔관광식음료산업의 주요변화예측과 비젼을 핵심만 제시하고자 한다.

• Asia Pacific Journal of Business Review
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• 제5권1호
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• pp.21-36
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• 2020

This paper examines the effect of the choice properties of food carving decoration lectures on the recommendation and revisiting intention. As the culinary industry grows, consumers seek not only the value of satiety through food but also the value of aesthetics. They perceived satisfaction from the taste and appearance of the food as well as the interior of the restaurant and the service. Food carving is an important means of fulfilling consumer satisfaction value which is ever-changing. This study attempts to analyze the relationship between the choice properties of food carving lectures and the course recommendation and revisiting intention. This study hypothesis was formulated and the survey was conducted on 125 respondents who had experienced food carving lectures. The reliability and validity of measurement items were verified through Cronbach's Alpha and factor analysis. As a result, all measurement items showed no abnormality. The results of the analyses are as follows. The education satisfaction, education commitment, and brand image, the choice properties of food carving decoration lecture, were found to have a positive effect on the recommendation intention. The results also showed that the education commitment and brand image of food carving decoration lectures were positively associated with revisiting intention. Lastly, the implications of these findings were suggested and for future research were discussed.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.355-362
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• 2006

The purpose of this study was to investigate the influences of tangible clues on university students' perceived risks and satisfaction at family-restaurants in Seoul. The performances of 3 tangible clues(physical evidence, employee, service process) negatively influenced the student's perceived risks. This result indicated that tangible clues can reduce the negative characteristics of service (intangibility, inseparability, perishability and variability) toward student customers at family restaurants. Meanwhile, financial risk, performance risk and social risk negatively influenced their overall satisfaction. Performance risk had the strongest negative influence on student customers' overall satisfaction, indicating that university students were much more interested in performance and utility about menu, food and service quality than in other factors at family restaurants. As a result, food-service corporations need to manage suitably various tangible clues as an important marketing strategy to diminish their customers' perceived risk and raise their satisfaction.

• 한국조리학회지
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• 제23권3호
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• pp.63-76
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• 2017

The study intended to investigate the relationship between transformational leadership and creativity of cooks with transformational leadership as antecedent variable. Transformational leadership has been assessed positively in variable studies as a leadership to improve employee's creativity. The authors also tried to explore structural relationships among transformational leadership, intrinsic motivation, and creativity by identifying the meditating role of intrinsic motivation in the relationship between transformational leadership and creativity of cooks. The study subject was CJ FOODVILLE, which is a representative company with its size, sales, and recognition as a domestic restaurant business. A survey was conducted with employees who were working as a cook in restaurants operated by CJ FOODVILLE in metropolitan areas. The results of the study showed that charisma and intellectual stimulation of transformational leadership positively influenced intrinsic motivation, but inspirational motivation and individualized consideration did not significantly influence intrinsic motivation. In addition, the four elements of transformational leadership did not significantly affect creativity. The findings of the study show that intrinsic motivation played a role as a mediation among charisma, intellectual stimulation, and creativity of transformational leadership. Therefore, the findings of the study suggested intrinsic motivation as an important factor affecting creativity of cooks.

• 한국콘텐츠학회논문지
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• 제5권5호
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• pp.219-227
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• 2005

세계적인 소비자 보호의 추세확산에 따라 선진국은 제조물 책임법을 이미 시행하고 있고, 우리나라는 2002년 7월 시행하게 되었다. 대부분 제조물에 초점을 이루고 있지만 특히, 식품의 경우 많은 소송이 제기될 수 있을 뿐만 아니라 엄청난 피해와 기업의 손실도 막대할 것이다. 따라서 경제력 제고 및 소비자의 안정성 확보를 위한 가이드라인을 제시하고자 한다. 1. 제품정보와 품질안전을 쉽게 이해하기 위한 각종 수단을 강구한다. 2. 모든 PL대응 활동을 문서화하라. 3. 소비자의 피해에 초동 대응하라. 4. 평소에 안전기업 이미지를 구축한다. 5. 품질경영 시스템 수립 및 표준화의 유효한 수단이 ISO9000과 HACCP, PLMS를 시행한다. 6. 협력업체의 PL대응도 지원하라. 7. 업계 공동의 PL대응책을 모색하라.

• 한국농촌건축학회논문집
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• 제16권1호
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• pp.63-70
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• 2014

This study is aimed to represent the streetscape in 1960s' focused on Seong-An street of Cheong-ju through the existing business types and buildings, literature, photo details, and interview of the longest-term householders. Results of this study are as follows : Firstly, the types of 1st-floor shops were diverse with general merchandise, apparel, medical, bank, restaurant, and etc in 1960s'. The present shops of them are 'Dong-kwang lasa', 'Jung-geum dang', 'Cheong-ju pharmacy' including the existing 'the Korea development', 'Korea first', and 'Woori' bank. Secondly, the streetscape around post office looks just as it did in the old 1960s'. In the other section the present typical buildings are 'Namseon pharmacy ', 'Kukje department', 'Samyang shop', 'Daeyang shop', 'Park shop', and etc. These old 3-4story buildings are reinforced concrete in contrasted with the former wooden and masonry in structure, and converted in use and appearance. Thirdly, the streetscape of Seong-An is ultimately represented by presuming the other buildings and equipments through aerial and street photograph in the old 1960s'.

• The Journal of Asian Finance, Economics and Business
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• 제7권7호
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• pp.59-72
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• 2020

This paper examines whether lending structure can lower credit risk by employing econometric techniques of panel data for the Vietnamese banking system at the bank level used by economic sectors from 2011 to 2016. New light is being shed on assessing the impact of each industry's debt outstanding on credit risk. Adopting findings from previous studies, we assess credit risk from two different sources, including loan loss provision and non-performing loan. Moreover, we also focus on observing lending structure in many different aspects, from concentrative levels to the short-term and long-term stability levels of lending structure. The Generalized Method of Moments (GMM) estimator was applied to analyze the relationship between concentration and banking risks. In general, the results show that lending concentration may decrease credit risk. It is interesting to observe that the Vietnamese commercial bank lending portfolios have, on average, higher levels of diversity across different sectors. In particular, the increase in hotel and restaurant lending contributes to decrease credit risk while the lending portfolios of banks in agriculture, electricity, gas and water increase credit risk. This study suggests the need for further analysis and research about portfolio risks in lending activities for maintaining efficiency and stability in the commercial banking system.

• 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.