• Journal of Integrative Natural Science
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• v.13 no.3
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• pp.105-113
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• 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.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.68-79
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• 1999

Investigations were made on the status of women groups on processing activities of agricultural products for the Hyogo prefecture in Japan. The data were analyzed with the Hideyosi for Windows(Version 1.19) and the Econometric View for Quantative Micro Softwere(Version 2.0). The results indicats that many rural women groups have their own experience on the activities of processing agricultural products and many other women groups have gained such experience from the management and establishment of the restaurants and direct sales stores. This kind of systems has influenced the activation of each rural district. Further development of the processing of agricultural products by rural women groups in the future demands better cooperation among diverse groups involved in these establishment centers and consumers. In addition, it is necessary to attract young people and train and upgrade them for successive consumers. (Korean J of Human Ecology 2(1) : 68∼79, 1999)

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.294-306
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• 2009

Although the external aspects of the family restaurant industry such as sales volume and the number of restaurants are rapidly increasing, and the environmental changes of the restaurant industry give rise to the importance of a more systematic and detailed study. The objective of this study is to examine which factors and how they influence the intention of revisit, and present an effective restaurant marketing strategy based on the analytical results by patrons and market segmentations. In order to substantiate the proposed model of this study, the SPSS Win 12.0 program was used for the statistical analysis. The results showed that service quality factors had a positive effect on satisfaction, word of mouth, recommendation and intention of revisit. The study verifies how service quality which consists of selection attribute, customer satisfaction and intention of revisit influences revisit.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.429-434
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• 2020

Worldwide Electric Vehicle (EV) sales are rapidly increasing. But in many cases, charging locations can be found within or near downtown area of the city which makes EV users living outskirts of the city very difficult to establish their daily EV charging routines. In order to improve this situation, we have come up with a daily EV charge service connected with convenience stores and restaurants within reach of most EV users living in South Korea. We aim to allow users to charge their EVs while they shop and eat, just as if they charge their smartphones at cafes and restaurants. We have gone through user diary research and focus group interview research to figure out current user's concerns regarding charging and maintenance of EVs and applied the findings to our proposed service design.

• Journal of the Korea Convergence Society
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• v.10 no.11
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• pp.253-262
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• 2019

This study conducted an actual condition survey with users in order to examine the Graphic User Interface (GUI) design appearing in fast food Digital Information Display (DID). Selecting four restaurants with high sales in the hamburger industry in 2017, including Lotteria, McDonald's, Burger King, and Mom's Touch, based on this, this study investigated and analyzed GUI visual components appearing in DID, including layout, character, color, graphics, and videos based on this. As a result, this study could propose a design plan providing users with the layout that can be clearly and neatly divided, characters attracting attention with high readability, colors with high visibility, graphics attract interest, and videos with various contents, rather than a complex approach for efficient GUI design, analyzing the environmental factors of fast food restaurants.

• Health Policy and Management
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• v.33 no.1
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• pp.75-84
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• 2023

Background: The purpose of this study was to identify the factors affecting social discrimination experience on depression in the early and late elderly by region. Methods: This study used data from the National Survey of Older Koreans 2020. The subject of the study was the elderly aged 65 or older, and it was analyzed as those who responded. In order to analyze the effect of social discrimination experiences on depression, it was analyzed through binary logistic regression analysis. Results: The results of this study showed that the elderly who experienced social discrimination had a significant effect on depression. In addition, when four groups experienced social discrimination when using restaurants or coffee shops, depression was commonly affected. In addition, when both city and rural areas experience social discrimination when using sales facilities in social discrimination in the elderly, city areas are 2.21 times more likely to experience depression and 3.52 times more likely to experience depression in rural areas. The late elderly are more likely to experience 3.04 times more likely to experience social discrimination when using restaurants or coffee shops in city areas, and 3.03 times more likely to experience depression when experiencing social discrimination to make major decisions in the family in rural areas. Conclusion: In conclusion, it is necessary to prepare alternatives to prevent depression and improve mental health suitable for the characteristics of age and residential area. In addition, it suggests that personal and social efforts are needed to solve the problem of social discrimination in order to reduce depression in the elderly.

• Journal of Service Research and Studies
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• v.12 no.4
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• pp.82-93
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• 2022

The food service industry is a major driver of global sustainable food consumption. By understanding food consumption behavior, restaurant managers can forecast demands and reduce pre-consumer food waste. This study investigates the relationship between influencing factors and the number of customers at restaurants and cafés. These factors are weather-related factors, including rain and temperature, and school-related factors, including exams and the day of the week. Based on these four factors, 24 possible combinations were created. Three representtive days were chosen for each weekday combination. Besides, one representative day was chosen for each weekend combination. In total, 48 days were sampled throughout the year. Customer data were collected from six restaurants and cafes on a Korean university campus. Conjoint analysis was used to determine the relative importance of each variable to customer numbers. Following that, utility scores were standardized and mapped to determine the best condition when the number of customers was at its peak. In addition, each store's sales were compared using Pearson's Correlation Coefficient. The findings support that temperature and rain influences are correlated with the number of customers. Furthermore, we discovered that temperature was far more significant than rain in determining the number of customers. The paper discusses the implications of weather to forecast food and beverage demand and predict meal choices.

• Journal of Korea Multimedia Society
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• v.18 no.8
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• pp.968-979
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• 2015

In this paper, we study a vibration bell App which shows waiting sequence numbers by utilizing smartphones to solve an inconveniently long waiting time from ordering to getting foods in restaurants and coffee shops. Unlike existing independently developed hardware and software, the vibration bell App is developed to manage and integrate customer management service, POS service in shops, and group shop management services. The functions of the vibration bell App include two-way communications based on NFC- issuing waiting sequence numbers and electronic coupon, showing event information, and transferring user information. Furthermore, the user's personal information is minimized by recognizing the pre-existing information of the user's smartphone. Replacing the shop's vibration bell system with the vibration bell APP, the shops can reduce the cost of construction and maintenance by up to 1/10, compared to the cost of for existing vibration bell systems. Moreover, the customer's preference and current sales trend can be easily figured out. Thus, it will have a great effect on the future marketing strategies.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.151-167
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• 2006

This study shows the differences among residents’ consciousness for general infectious disease and sterilization mediated by vermin. We categorized both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factories, department stores and non-industry-related people who work in schools, general offices into two groups for this study. The discovery of vermin held 86% of total exam cases. The vermin included mosquitoes, cockroaches, ants, flies, and so on. People thought these vermin might mediate bacteria infection to human. 80.3% of persons thought mite might exist in blankets, beds and couches. Among 66.6% of total experience of vermin damage, the main damage came from mosquitoes. Frequently used methods of prevention from vermin damage were as follows: "spray of effective chemicals", "install traps" and " report to a prevention company" in order. It indicated that people did not take special actions to repel vermin in spite of their knowing seriousness of damage. Furthermore, just half cases were executed regular sanitization.