• International Journal of Internet, Broadcasting and Communication
• /
• 제14권3호
• /
• pp.85-90
• /
• 2022

In this study, keywords from representative online portal sites such as NAVER, Google, and Youtube were collected based on text mining analysis technique using TEXTOM to check the changes in the restaurant industry before and after COVID-19. The collection keywords were selected as dining out, food service industry, and dining out culture. For the collected data, the top 30 words were derived, respectively, through the refinement process. In addition, comparative analysis was conducted by defining data from 2018 to 2019 before COVID-19, and from 2020 to 2021 after COVID-19. As a result, 8272 keywords before COVID-19 and 9654 keywords after COVID-19, a total of 17926 keywords, were derived. In order for the food service industry to develop after the COVID-19 pandemic, it is necessary to commercialize the recipes of restaurants to revitalize the distribution of home-use food products that replace home-cooked meals such as meal kits. Due to the social distancing caused by COVID-19, the dining out culture has changed and the trend has changed, and it has been confirmed that the consumption culture has changed to eating and delivering at home more safely than visiting restaurants. In addition, it has been confirmed that the consumption culture of existing consumers is changing to a trend of cooking at home rather than visiting restaurants.

• 산경연구논집
• /
• 제10권4호
• /
• pp.43-56
• /
• 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.

• 통합자연과학논문집
• /
• 제13권3호
• /
• pp.105-113
• /
• 2020

As the COVID-19 outbreak has prolonged, social distancing movements are encouraged and non-face-to-face lifestyle trends are spreading. As a result, it is necessary for general restaurants and small marts to provide delivery services like large-scale distribution companies. Large distribution companies have also suffered significant economic losses from COVID-19 because epidemiological investigations were conducted after the distribution center was closed due to the outbreak of COVID-19 in several large domestic distribution companies. In this thesis, in order to examine whether COVID-19 actually affects distribution companies, we attempt to understand the relationship between the number of confirmed cases per month and the sales share and growth rate by categories of distribution companies.

• 유통과학연구
• /
• 제18권4호
• /
• pp.5-12
• /
• 2020

The Purpose: This study aims to identify the characteristics of customer satisfaction of the restaurants delivery applications that is increasing globally, especially in Korea. Due to demographic changes, social trends and the development of food science, customers no longer want to visit restaurants. This represents an important change in the restaurant business, and related research is also very urgent. Research design, data, and methodology: With 296 surveyed questionnaire, the study analyzed to verify the validity and reliability of measured variables in Korea. And structural equation model was used for hypotheses test of the research. Results: The result showed that consumers' usefulness, mobility, and reliability influenced on satisfaction. Specifically, mobility and reliability influencing the satisfaction and loyalty as well. And significant impact of satisfaction and loyalty are also corroborated. However, the path from informative to both satisfaction and loyalty was not statistically significant. This means food application developers should no longer focus on providing too many information, instead, concentrate on improving mobility and trust of mobile applications. Conclusions: This study analyzed the influence of attributes of food delivery applications on satisfaction and loyalty, and suggested crucial strategic implications of delivery marketing companies involved in the implementation of mobile application developers.

• The Journal of Asian Finance, Economics and Business
• /
• 제1권4호
• /
• pp.29-37
• /
• 2014

This study investigated effects of five consumption values of family restaurants, that is to say, functional value, economic value, social value, creative value and emotional value, upon consumers'satisfaction and brand reliability, and effects of satisfactions upon brand reliability, and effects of satisfaction and brand reliability upon consumers' behavioral intention to help develop family restaurant industry. Frequency analysis was done. The interviewees had demographic characteristics of gender: 156 men (54.4%) and 131 women (45.6%). The interviewees live in the places: 136 persons (47.4%) in Gyeonggi and Metropolitan area, 57 persons (27.0%) in Gangbuk, Seoul, 38 persons (13.2%) in other areas in Seoul, 34 persons (11.8%) in Gangnam, Seoul, 18 persons (6.3%) in Incheon and 4 persons (1.4%) in other regions. Values of the use of family restaurants, for instance, functional value, economic value, social value, emotional value and rarity value had influence upon satisfaction and brand reliability, had influence upon satisfaction as well as brand reliability. This study investigated consumption values of which consumers thought much, effects of consumption values upon satisfaction and brand reliability, effects of consumer's satisfaction upon brand reliability, and consumer's satisfaction and brand reliability upon behavioral intention, and to verify effects having influence upon local and foreign family restaurant.

• 산경연구논집
• /
• 제14권1호
• /
• pp.21-28
• /
• 2023

Purpose: This study aims to analysis the difference by Michelin rating in customer satisfaction of restaurant listed in the Korea Michelin Guide. There are opinions that the Michelin Guide's rating system and evaluation criteria are somewhat ambiguous. Research design, data, and methodology: This study collected 145 actual online reviews published on TripAdvisor to examine how the effect of the content attributes of reviews on consumer satisfaction varies according to the Michelin grade. Based on this, two studies were conducted. Study 1 examined the effect of strong and weak positive reviews on consumer satisfaction according to the rating. Study 2 examined the effect of image information on consumer satisfaction. Results: The results revealed that the lower the Michelin rating, the more positive review had a significant effect on consumer satisfaction. The higher the rating, the more image information had an effect on consumer satisfaction. Expectations for Michelin three-star restaurants are higher than those of two-star restaurants, so customers are more likely to be used negatively when writing reviews. Conclusions: Accurate information on Michelin selection criteria should be delivered so as not to form high expectations and not to disappoint. For consumers to be satisfied with the name Michelin, the standards should be stricter.

• 한국식품위생안전성학회지
• /
• 제1권2호
• /
• pp.121-131
• /
• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 대한미생물학회지
• /
• 제16권1호
• /
• pp.7-12
• /
• 1981

This study was undertaken to know the distribution of V. parahaemolyticus in sea fishes feeding at an aquarium and from kitchen environments of restaurants located in Masan, Kyungnam, during May and June, 1979. Results obtained are as follows: The detection rate of V. parahaemolyticus was calculated as 21.1% from 1103 specimens; as 38.1% from 336 sea fishes and as 10.4% from 675 kitchen environments. The detection rate of V. parahaemolyticus were 49.6% from 127 sea fishes feeded at an aquarium contaminated by V. parahaemolyticus and 31.1% from 209 sea fishes feeded at an aquarium not contaminated by V. parahaemolyticus. The detection rate of V. parahaemolyticus were shown as 14.6% from 261 kitchen environments having an V. parahaemolyticus contaminated aquarium but as 7.7% from 414 kitchen environments of restaurants having an aquarium not contaminated by V. parahaemolyticus.

• 유통과학연구
• /
• 제20권3호
• /
• pp.45-52
• /
• 2022

Purpose: This study investigated the impact of staff verbal and non-verbal communication on consumer satisfaction and revisit intention. The study sought to identify differences in demographic and eating out characteristics on perceived verbal and non-verbal communication. Research design and methodology: This study used a survey method to collect data. The questionnaire asked about previous experience with verbal and non-verbal communication with staff at a counter service restaurant. The study measured degrees of perceived verbal and non-verbal communication. In addition, the effect of verbal and non-verbal communication on satisfaction and revisit intention was measured. The principal results: Results of ANOVA showed significant differences in monthly income on verbal communication and monthly income and budget for dining out on verbal and non-verbal communication. Both verbal and non-verbal communication affected satisfaction and revisit intention significantly with slightly more power of verbal communication than non-verbal communication. Major conclusions: Results of this study suggest that consumers are affected by both verbal and non-verbal communication. Staff communication is critical to increasing consumer satisfaction and revisit intention; hence, training staff in effective communication is necessary.

• 한국산학기술학회논문지
• /
• 제22권6호
• /
• pp.385-397
• /
• 2021

본 연구는 국내 에스닉 푸드점 외식업의 실태와 서비스 실패, 회복, 외식 서비스품질이 고객만족과 재이용의도에 미치는 영향을 연구하고자 하였다. 본 연구는 에스닉 푸드점의 서비스 실패의 심각성과 통제성뿐만 아니라 서비스 품질의 관계의질, 즉 신뢰, 만족 및 충성도에 관련한 변수의 인과관계를 규명하여 서비스 품질에 대한 모형을 확장하였다는데 의의를 두었다. 그 결과, 서비스 실패를 경험하고 실패 상황의 심각성과 통제성을 인지한 고객에게 분배적 공정성을 최우선적으로 제시할 수 있는 전략을 수립하는 것이 중요하다는 것을 알 수 있다. 또한 본 연구가 현재 국내에서 운영하고 있는 외식업체를 대상으로 조사를 실시함으로써, 우리나라 외식관련업체 관리자들에게 실무적으로 도움이 될 수 있는 방안을 고려하여 외식업 서비스 실패 및 그 회복에 관한 유용한 정보를 제공, 보다 체계적인 사업계획을 수립, 고객관리의 실천과 이에 따른 이익창출에 도움이 될 것으로 사료된다. 현재 본 연구가 가지는 이점으로 불경기의 현 외식시장을 극복하고 더욱 성장하고 굳건히 자리 잡기 위해서 국내 외식업 호황과 서비스품질에 관한 실질적인 연구 자료가 필요한 시점이다.