• 대한가정학회지
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• 제43권10호
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• pp.69-79
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• 2005

The purpose of this study was to determine restaurant patrons' preference differences in interior design style of restaurants according to their lifestyles. Written questionnaires were handed out to 500 adults in Seoul and surroundings and the results were sampled by convenience sampling. The questionnaire was composed of respondents' general characteristics, lifestyles, and preference for 10 types of interior design style. A total of 415 questionnaires were usable for data analysis, resulting in a response rate of $83\%$. To analyze the collected data, frequency, factor, reliability, quick clustering K- means and One-Way ANOVA analysis were conducted using SPSS 10.0. The results showed that there were preference differences in 10 types of interior design style of restaurants according to lifestyle types which were categorized into 4 groups. The conservative and self-convinced group showed the lowest preference scores in the 10 types of interior design style which are Romantic, Ethnic, Classic, High-Tech, Elegant, Country, Modem, Minimal, Natural, and Casual style. The quality life pursuing group and extroverted individuality groups showed the high preference scores in most of the styles, especially in the Classic and Elegant styles. The realistic self-centered group showed the highest preference scores in Casual style among the 4 groups. These study findings indicate that restaurants should take into account their patrons' lifestyles as a mean of market segmentation, and respond to their taste and preference when they have established suitable servicescape.

• 한국조리학회지
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• 제17권5호
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• pp.167-183
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• 2011

본 연구에서는 대학생 및 대학원생을 대상으로 패밀리레스토랑의 서비스 상황에서 지각된 직원의 신체적 매력도가 감정적 반응 및 고객만족도에 미치는 영향을 고찰하였으며, 이러한 인과관계에서 감정적 반응의 매개역할을 추가적으로 검증하였다. 패밀리레스토랑에서의 서비스 상황에 대한 시나리오 설문을 통해 총 249명의 대학생으로부터 자료를 수집하였다. 분석 결과, 고객에게 인지된 직원의 신체적 매력도는 감정적 반응(${\alpha}_{11}$=.624)과 고객만족도(${\alpha}_{21}$=.495)에 유의한 정(+)의 영향을 주는 것으로 나타났으며, 감정적 반응은 고객만족도(${\beta}_{21}$=.312)에도 유의한 정(+)의 영향을 주는 것으로 조사되었다. 또한 직원의 신체적 매력도가 고객만족도에 미치는 영향은 감정적 반응에 의해 부분적으로 매개되는 것으로 나타났다.

• 한국식생활문화학회지
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• 제31권6호
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• 한국의류학회지
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• 제29권3_4호
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• pp.462-469
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• 2005

This study was inquiry into wearing condition and satisfaction of Saenghwal Hanbok uniform for Korean restaurant's employees. For this Purpose to be fulfilled survey was carried out to the managers and employees who are working in Korean traditional restaurants located in Seoul, and the reality of wearing Saenghwal Hanbok uniforms and the employees's satisfaction were considered. It taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. The analysis was executed involving Simple Analysis, Correlation Analysis, Independent Samples T-test, Paired Comparison, ANOVA, and Duncun Test using SPSS. The report shows that buyers get two pieces style of skirt ($74\%$) and they are buying from Hanbok shops ($58\%$), or from uniform shops ($21\%$). It is almost impossible to see that employees' opinion is reflected in the uniform design since the decisions are made by either Senior manager or General Manager. Based on the result of this survey, followings should be taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. Firstly, a design should reflect a sphere and a radiuses of action throughout a grasp of the type of restaurant, such as the type of sitting and whether there are stairs or not, and the type of service in charge, and so on. Secondly, considerations on the fabrics in terms of sweat absorption, tactility, weight and so on should be prioritized emphasizing a functional aspect. Thirdly, a sleeve should be narrower and shorter, and the skirt should be less wide and not crease easily. Lastly, a Geogori should be knot-button on with care in order not to be opened and a skirt should be zipped up.

• 한국조리학회지
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• 제12권4호
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• pp.269-283
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• 2006

To show the recognition of hand-sanitizer, we studied the answers of research questions where we got from the northern part of Seoul and Kyunggi Province. We had categorized two groups both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factory-department stores and non industry-related people who work in schools, general offices for this study. 1. Hand sanitation level: Over 60% people washed hands 6 times a day. The group using water and soap was much bigger than the group using water for washing hands. For drying, people preferred wipe tissue, towels, clothes, non drying in that order. 2. Recognition of hand sanitizer and its usage experience: Most people(66.5%) did not know what hand sanitizer is, but they have positive attitude if they use this machine. 3. Place of hand sanitizer: The proper places to install were such public places as hospitals, restrooms, and restaurants. The fifties-group was the most frequently hand washing generation with over 9 times a day. 4. Comparison of recognition for hand-sanitizer by male and female: There were different results in each evaluation item by either male or female. The frequency and method of hand washing showed high in males, while females observed hand sanitization, installation requirements, installation areas, home installation, etc more than anything else.

• 동아시아식생활학회지
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• 제17권2호
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• pp.258-265
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• 2007

The aim of this study was to analyze conflicting factors between Korean and Chinese Kitchen staff within the Chinese restaurants if hotels, and formulate a plan for resolving problems. A closed-end questionnaire was used for survey, which was conducted between 30 April 2005 and 4 June 2005. The survey was conducted among Koran and Chinese (China/Taiwan) cooking staff at Chinese restaurants within 5 star hotels located in Seoul, Korea. 231 questionnaires were distributed to the staff members, and the data collected and analyzed Form the results, Chinese staffs that have more cooking experience were found to be in higher positions and receive higher salaries. In addition, compared to Korean staff, the Chinese staff had fewer problems with conflicts from personnel adminstration, personnel adminstration, personal/psychological areas, benefits/rewards and relationship with their outlet manager. Conversely, Korean staff experience more disagreements in each conflict factor area than Chinese staff, implying there is a divergence between Korean and Chinese staff.

• 한국식생활문화학회지
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• 제21권3호
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• 한국콘텐츠학회논문지
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• 제8권12호
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• pp.404-413
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• 2008

인적자원관리의 궁극적인 목적은 경영성과의 증대에 있다. 본 연구는 국내 호텔레스토랑의 모집과 선발, 교육과 개발, 보상과 효익, 성과측정 등의 인적자원관리 기법이 조직몰입에 미치는 영향을 조사하였다. 연구의 결과는 모집과 선발, 교육과 개발이 정서적 몰입에, 보상과 효익, 성과평가가 유지적 몰입에 영향을 미치는 것으로 나타났다. 이러한 결과는 호텔레스토랑 운영상 인적자원관리의 새로운 지표를 나타내는 결과이다.

• 한국식생활문화학회지
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• 제4권3호
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• pp.237-243
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• 1989

A secondary survey was conducted to investigate the customers' opinions on fast foods at thirty noodle chain restaurants in Seoul from November 16 to 25, 1988. The results are summarized as follows: 584 customers were surveyed consisting 42% of male and 58% of female. Proportion of age groups was 32.9% of adolescents, 38.7% of young adults, and 28.4% of adults. Females and young adults visited more than once or twice a week. The majority of customers had a favorable opinions to 'convenience in diet' and 'use on busy', but unfavorable to 'consistant quality of meals is keeping', and 'consistency in service is keeping'. The priority of important factors in purchasing fast foods were the cleanliness, taste of meals, convenience, and the price. Customers were most satisfied with atmosphere, while least satisfied with the price.

• 한국식생활문화학회지
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• 제15권4호
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• pp.295-306
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• 2000

The purpose of this research is to compare the university foodservices with exterior restaurants, to investigate the fact regarding the use and the preference, to evaluate the expectation and the satisfaction of eaters, and to establish the foundation to improve the quality of the university foodservices. 2 women's universities were chosen and 300 copies of survey were distributed to the students. The data were statistically analyzed by SAS. The frequency was compared with the percentage by using Chi-square, and Spearman Correlation was calculated to see the correlation between the expectation and the satisfaction. The results of this research are as below: 1) As students move to upper grades, have enough monthly allowance, have irregular dietary habit and have snacks often and spend much time on eating, and as the BMI index is low, the survey shows that students use exterior restaurants more frequently than the university foodservices. 2) Analysis of main factor in utilizing university foodservices and exterior restaurants Is 'the taste', 'the price', 'the variety of menu'. 3) The survey also shows that the satisfaction is greater than the expectation for exterior restaurants while the satisfaction is not greater than expectation with the university foodservices. 4) The matters like 'more delicious-food' and 'more various menu' were pointed out to be improved.