• 동아시아식생활학회지
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• 제15권4호
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• 동아시아식생활학회지
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• 제24권6호
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• pp.915-923
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• 2014

This study investigated organic coffee choice motives from a coffee shop market segmentation perspective in order to understand the potential importance they may have upon attitudes and behavioral intentions to buy organic coffee. A factor-cluster segmentation approach was used for this study. An exploratory factor analysis identified five organic coffee choice motives: 'Sensory', 'Environment', 'Trust', 'Health' and 'Price'. Based upon these five choice motives, cluster analyses classified all respondents into three homogeneous subgroups: 'Highly motivated', 'Moderately motivated' and 'Unmotivated'. Analysis of variance tests indicated that attitudes and intentions to purchase organic coffee were significantly different among the three clusters. In particular, two cluster groups representing 'Highly motivated' and 'Moderately motivated' were found to offer the most utility for further organic coffee market segmentation research. Especially, due to perceptions about high price premium of organic coffee, the 'Moderately motivated' group had higher positive attitudes, although, their intentions to buy organic coffee were not higher than those of the 'Unmotivated' cluster. Findings support previous research propositions that high price could be the strongest barrier for people to purchase organic products including the organic coffee business context. This will assist to market and promote pricing strategies for caf$\acute{e}$s and restaurants to optimize organic coffee sales revenue. Implications for all cluster groups regarding unique socio-demographic characteristics and behavioral intentions are discussed. Organic coffee marketers can apply these findings towards the development of effective target market strategies.

• 대한가정학회지
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• 제46권10호
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• pp.107-117
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• 2008

The purpose of this study was to analyze customer attraction effects of restaurant promotion for kids. The questionnaires were distributed to 300 parents who have children under 12 years old and a total of 269 questionnaires were collected and used in analysis(usage rate 90.0%). The data was analyzed using SPSS 12.0 for descriptive analysis and paired t-test. The major results were as follows; First, customers mainly got information on coupon from mail. In case of premium and membership, the information was obtained when customers were visiting restaurants. Second, among the types of promotion for kids, coupon was mostly preferred by customers. 'Discount coupon' for the coupon, 'free gift' for the premium and 'pay-back' program for the membership were more preferable than other types of kids promotion. Third, A 'discount coupon' was more effective than 'free coupon'(p<.0l) in term of customer inducement. In case of premium, 'free gift' was more effective than 'lottery'(p<.05) and in case of membership, the customer attraction effect was not significantly different according to the types of membership. In case of coupon and membership, it was more effective in family restaurant than fastfood restaurant(p<.05), but the effect of premium was not significantly different in family vs fastfood restaurant. The results of the study revealed that 'coupon' was the most preferred type of promotion for kids and specifically customers preferred 'discount coupon', 'free gift' and 'pay-back program'.

• 패션비즈니스
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• 제23권3호
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• pp.101-114
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• 2019

This study aims to analyze the color characteristics of Japanese cultural product shops and differences in business categories by analyzing the colors of the Gion Shopping Street in Kyoto, Japan. Through the study, the traditional colors are reflected not only in the domestic cultural products but also the interior colors of shops. That way, visitors can be influenced naturally and gain indirect cultural experience to form a good image of Korea, which can help to improve sales of cultural products. The analysis was conducted through the colors of Munsell to determine the overall, dominant, assort, and accent colors based on categories of goods to identify the characteristics of the traditional Japanese cultural product shop. Among the 85 shops that were surveyed, YR and W frequently appeared as chromatic and neutral colors. Dominant was W, and assort was YR. B, P and Y also showed up. In color combination analysis, 35.3% was contrasted. For the hue, 32.9% was dark. Based on goods categories, confectionary shops used YR mainly, while souvenir and fashion accessory shops used W the most. Restaurants mostly had W as thedominant and YR for assorting. Cafes and art shops used Bk the most. The interior colors of cultural products shops should maintain the atmosphere of tradition and convey images of the products well. Based on this research, Korea also needs to actively reflect the interior designs of cultural product shops using traditional colors.

• 한국콘텐츠학회논문지
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• 제21권3호
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• pp.324-335
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• 2021

코로나19의 장기화로 인해 '언택트'가 주된 트렌드 키워드로 대두되면서 집밥에 대한 관심이 증가되고, 가정 내 취식이 편한 간편식, 특히 밀키트의 매출이 눈에 띄게 증가했다. 국내에서도 채식 인구는 빠르게 증가되고 있으나 현재 국내 채식 시장은 활성화되지 않았고 채식인들의 경우 채식 식당과 메뉴 다양성의 한계로 식당 이용보다 대부분 직접 조리하거나 간편식을 혼합하여 사용 중이다. 확대되는 밀키트 시장과 채식 인구로 인해 간편식으로 채식 밀키트 개발이 필요하며, 이를 위해 밀키트에 대한 소비자의 인식 및 중요도-수행도를 파악하고자 밀키트 구매 경험이 있는 사람을 대상으로 설문조사를 실시하였다. 조사 결과 대상자들은 밀키트에 대한 경험이 확대되면서 밀키트에 대해 긍정적으로 인식하고 있었으며, 이러한 긍정적 인식과 채식 밀키트에 대한 판매 필요성은 채식 밀키트의 구매 의도에 정(+)의 영향을 미쳤다. 본 연구를 통해 소비자의 요구에 맞는 채식 밀키트 개발의 방향과 발전 가능성을 제시하였고, 연구 결과는 아직 성장 단계에 있는 채식 및 밀키트 시장의 상품 개발 및 시장 확대의 기초자료로 활용될 것이다.

• 한국경제지리학회지
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• 제24권4호
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• pp.411-424
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• 2021

본 연구의 목적은 새로운 소매환경의 흐름을 형성하며 무인화를 구현하고 있는 소비 업종인 편의점을 대상으로 입지 특성을 파악하고 입지 분포에 영향을 끼친 지리적 속성을 밝히는 것이다. 이를 위해 서울시를 사례로 편의점의 성장과 지역적 분포를 살펴보고, 무인 편의점과 무인 할인판매점의 입지 분포를 설명하는 감마 일반화 회귀모형을 구축한다. 분석 결과, 영업 중인 무인 편의점과 무인 할인판매점은 대중교통시설과 인접하고 상대적으로 인구의 유동은 낮지만 청년층 주거인구가 밀집하고 소매업, 외식업의 점포가 많은 지역을 중심으로 출점하여 분포하였다. 또한, 소매 품목의 범위와 특성에 따라 인구와 가구 속성의 영향력은 서로 다르게 작용하며 입지에 영향을 끼쳤다. 본 연구는 무인화한 점포의 초기 출점 입지 선정과 분포에 영향을 끼친 지리적 속성을 파악한 시작 연구로서 후속 학술 연구의 실증적 토대를 제시한다는 점에서 가치 있다.

• 한국콘텐츠학회논문지
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• 제21권11호
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• pp.30-40
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• 2021

코로나 19의 영향으로 배달앱 시장이 빠르게 성장하며, 리뷰와 평점이 더욱 중요해지고 있다. 그러나 급격하게 늘어난 리뷰와 평점의 신뢰도에 의문이 제기되고 있다. 따라서 본 연구는 리뷰와 평점을 탐색적으로 분석하여 배달앱 리뷰의 신뢰도와 유용성을 파악하고, 이를 높일 방법을 탐구하였다. 텍스트 마이닝 기법을 사용하여 도출한 결과는 다음과 같다. 첫째, 요기요와 네이버 지도, 구글 지도의 음식점 평점을 분석한 결과, 요기요는 가장 우편향된 평점 분포를 보여주었다. 둘째, 요기요의 세부 평점 요인(맛, 양, 배달)간에는 모두 강한 양의 상관관계가 있었고, 이는 부정 리뷰의 단어 분석에서도 드러났다. 셋째, 리뷰의 극성에 따라 사용되는 품사와 형태소의 비율이 달랐다. 넷째, 전체 리뷰 데이터에서 367개의 부정어를 선별한 후, 이를 분류하여 치킨 전용 부정어 사전을 제작하였다. 본 연구는 치킨 리뷰의 탐색적 분석을 통해 앞으로 배달앱 리뷰에 대한 연구가 나아가야 할 방향을 제시하였다.

• 한국유기농업학회지
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• 제30권2호
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• pp.129-149
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• 2022

In March 2020, the National Assembly revised the Framework Act on Cooperatives, allowing a federation of heterogeneous cooperatives, and in October 2020, the Daegu Gyeongbuk Federation of Local Food Cooperatives was launched as the first federation of heterogeneous cooperatives in the country. The local food movement, which has been promoted upward in the local community as an alternative to the existing global food system, seems to be being activated by the government's food plan policy, but critics say that the government's policy goals are not fully achieved due to the top-down policy promotion and lack of communication. In response, this study first examines the role and significance of the local food federation of heterogeneous cooperatives in solving the problems raised in the process of establishing a food plan. In addition, the current status of the federation was investigated for the successful settlement and development of the Daegu Gyeongbuk Federation of Local Food Cooperatives. A survey of affiliated cooperatives, focus group interviews with managers and experts and related literature surveys were conducted. Based on this, the direction of activities was presented, such as the role of an intermediary in Daegu and Gyeongbuk and the role of an intermediary in the public and private sectors etc. In addition, six joint project tasks were specifically presented, including an integrated information sharing system & a logistics network, a planned production system & a joint processing center, an online sales system & a co-marketing promotion, a joint education system, a management of direct stores & restaurants, a sustainable public-private cooperation system etc.

• 한국안전학회지
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• 제37권1호
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• pp.70-77
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• 2022

The total number of Korean restaurants using delivery applications has substantially increased from 7.6% in 2018 to 11.2% in 2019. In 2020, the gross sales in the food delivery service market reached approximately 17 trillion won; this amount is virtually six times that in 2017 (i.e., 2 trillion won). Meanwhile, the annual average death toll of motorcycle riders increased by 3.5%, whereas the number of deaths due to other traffic accidents decreased by 8.2%. Consequently, the foregoing has become a critical social problem. Despite the continuing increase in the number of delivery riders due to the rapid expansion of the delivery industry, no appropriate safety management system has been established. Moreover, the government is experiencing difficulties in assessing the exact situation because of the absence of competent authority. In this study, fundamental data on the characteristics of delivery work and motorcycle accidents were collected through surveys and interviews; then, the influencing factors of traffic accidents were analyzed. Different influencing factors were identified: work experience as a rider; number of deliveries; whether to accept delivery requests in transit; manner of accepting delivery requests; and traffic law violations, such as speeding (for faster delivery) and running a red light. Because the motorcycle delivery industry has a relatively low job-entry barrier (i.e., special qualifications are not required), the riding skills of riders must be improved, and delivery companies must be technically developed to achieve a safe working environment. The results of this study can be utilized as fundamental data for system development or structural improvement of the delivery industry.

• 한국프랜차이즈경영연구
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• 제7권1호
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.