• 한국조리학회지
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• 제17권5호
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• pp.108-121
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• 2011

본 연구의 목적은 소비자 특성에 따라서 외식정보탐색을 위한 스마트폰의 어플리케이션 속성에 대한 탐색적 연구를 수행하는데 있다. 구체적인 목적을 살펴보면, 외식정보탐색을 위한 스마트폰 어플리케이션의 사용용이성 속성에 대해 살펴보고, 그 속성의 중요도 순위를 살펴보며, 사용용이성 구성개념들 간의 상관관계분석을 실시한다. 아울러 인구통계학적 특성에 따른 사용용이성 속성의 차이를 살펴보고자 하였다. 본 연구는 서울 경기, 대구 경북, 부산 경남의 3개 지역에 거주하는 스마트폰 이용자를 중심으로 표본조사를 실시하였다. 조사는 2011년 1월 3일부터 2011년 2월 3일까지 1개월 동안 이루어졌고, 총 264부를 최종분석에 사용하였다. 분석결과 응답자들은 사용용이성의 측정항목 중 음식점을 찾는 기능, 음식점 추천, 인기 순 정렬 등의 기능들을 더 중요하게 인식하는 것으로 나타났다. 그리고 도출된 요인들 중 외식업체 선택용이성과 커뮤니케이션 기능이 높은 긍정적 상관관계가 있는 것으로 나타났다. 인구통계학적 특성 중 거주 지역에 따라서 외식업체 검색 기능, 실용성, 외식업체 선택용이성, 커뮤니케이션, 메뉴 선택용이성 등에 모두 유의한 차이가 있는 것으로 나타났다.

• 한국조리학회지
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• 제23권5호
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• pp.169-177
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• 2017

Smoking bans at restaurants and bars have recently been introduced in Korea. Researchers and stakeholder are interested in the resulting changes in sales of restaurants and bars and their impact on overall national economy including employment. We examined the input-output tables (2013) issued by The Bank of Korea. The result showed that the production inducement coefficient was about 2.16; employment inducement coefficient was 13.1 for the restaurant and bar industry. The amount of inducement in the national production was calculated by 93,100 billion KRW. Employment inducement was calculated by 1,219,610 persons overall industries for a year. Assuming there comes a change (3%, 5%, 10%) in restaurant and bar production in consequence of the smoking bans, we computed following change in the national production and employment. The resulting changed in national production was 6,033 billion, 10,055 billion, and 20,110 billion KRW, respectively. The impact of employment overall industries was calculated 79,032, 131,720 and 263,441 persons, respectively.

• 동아시아식생활학회지
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• 제15권6호
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• pp.773-781
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• 2005

Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were $44.9\%$ and females were $55.1\%$, aged between $30\~40$ years old. The percentages of no risk, borderline, and at risk, in the stress level of subjects, were 48.3, 16.5 and $35.2\%$, respectively. Most of the subjects, $61.8\%$, had normal food habit and $29.2\%$ had bad food Habits. The ideal costs of meals were $3,000\~5,000Won$ for breakfast$(57.3 \%)$, $5,000\~10,000Won$ for lunch$(54.7\%)$, and $10,000\~20,000Won$ for dinner$(38.2\%)$. Subjects under high stress answered 0 need a dietary supplementation for stress release. This study also showed that $92\%$ of the subjects under stress were willing to visit restaurants which have stress-release menus. In conclusion, adults who are under stress are shown to be interested in stress and nutrition management and they are willing to visit restaurants providing stress-release menus.

• 한국식품조리과학회지
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• 제32권1호
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• pp.96-106
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• 2016

The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).

• 한국빅데이터학회지
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• 제3권2호
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• pp.35-49
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• 2018

대한민국에서 치킨집은 전 세계 맥도날드 매장 수보다 많을 정도로 자영업의 큰 비중을 차지하는 창업 업종이다. 치킨집은 꾸준히 생겨나고 있지만, 소상공인의 창업 후 폐업률은 3년 62%, 5년 71%에 육박하는 것으로 나타났다. 특히, 숙박 및 음식점의 경우 70%가 3년을, 82%가 5년을 버티지 못하는 것으로 집계되었다. 이에 본 연구는 '서울 치킨집 폐업 예측 모형'을 개발하여, 예비창업자가 개업 후보지를 선정하는 의사결정 과정에 도움을 주고자 하였다. 먼저 행정자치부 지방행정 인허가 데이터의 업소별 개 폐업 신고 일자를 중심으로 다양한 변수를 수집하였다. 이후 다양한 분류 알고리즘을 적용하고, 예측 모형의 성능을 비교하였다. 그 결과, 인공신경망(Neural Networks)이 가장 높은 정확도를 보였지만 특이도와 민감도가 불균형적이었다. 이에 비해 유연판별분석(FDA)은 인공신경망보다 정확도는 낮지만, 상대적으로 균형적인 예측 성능을 보였다.

• 한국조리학회지
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• 제9권3호
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• pp.197-211
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• 2003

It is widely agreed that customers' purchase are strongly influenced by their emotions. despite the obvious importance of eliciting positive emotional responses from customers, we find no record that family restaurants have ever measured or used customers' emotions as a management tool. This study aimed to verify the importance of the customers' emotion in the relational performance of family restaurant business. In order to achieve the object of the study, the effect of emotional factors on service satisfaction, revisit, word-of-mouth were analysed. The data were collected from 450 customers who had visited five family restaurants in Seoul more than once during the last three months from September 20 to October 5, 2002. Emotional variables in service experience process were grouped as three factors; in the middle of having food, in entering and leaving restaurant and in the waiting line. It is proved that customers had different emotions in each process of family restaurant service experience. Multiple regression analysis was employed to explore the influence of three emotional factors on relational performances such as satisfaction, revisit and word-of-mouth. It was found that customers were influenced by emotional factors in entering and leaving restaurant, secondly influenced in the waiting line and least influenced in the middle of having food. Finally, the findings indicated that customers' emotional factors in whole service experience process from entering to leaving the restaurant should be successfully cared by service staff. Future research is recommended to find out which specific emotional factors affected on relational performance of family restaurant.

• 한국디지털건축인테리어학회논문집
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• 제12권1호
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• pp.53-59
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• 2012

This research studied the characteristics of the customer circulation in four department store food court restaurants located in Seoul. The characteristics of the customer circulation are the following: Before customers leave the dining space where they eat food, they come and go to spaces such as the water purifier space, the napkin storage, and the cup storage. On the other hand, they do not come and go from the dining space to the waste area or the area where used cups are returned. Therefore the spaces, that need to be located very near the dining space, are the water purifier space, the cup storage, and the napkin storage. The waste area does not have to be placed very near the dining area and the area where used cups are returned is not needed. A minority of customers drink water and use napkins after going to the waste area and the area where dirty dishes are kept. To prevent these customers from going against the circulation of the majority of customers, a water purifier space, a cup storage, and a napkin storage should be placed additionally connecting to the waste area and the area where dirty dishes are kept. For effective circulation plan and spatial composition of food court restaurants, these characteristics of customer circulation should be considered. It is not recommended to place the water purifier space, the napkin storage, and the cup storage, the waste area or the area where used cups are returned, and the hand cleansing facility in the same location just for the convenience of workers.

• 한국콘텐츠학회논문지
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• 제11권5호
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• pp.433-448
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• 2011

본 연구는 서울지역 소재 외국관광객을 전문 고객으로 서비스하는 한식당 종사원 250명을 대상으로 종사원의 서비스 교육이 서비스 지향성과 조직유효성에 미치는 영향을 알아봄으로써 고객에게 적절한 마케팅 경영전력을 수립하는데 목적을 갖고 실증분석 하였다. 분석결과 한식당 종사원의 서비스 교육이 서비스 지향성에 미치는 영향에서 유효성, 신뢰성, 확신성, 공감성이 긍정적인 영향을 미치고, 서비스지향성이 조직유효성에 미치는 영향에 있어 직무만족, 조직몰입에 대해 긍정적인 영향을 미치는 것으로 나타났다. 이는 종사원 교육의 유형성과 신뢰성, 확신성, 공감성이 중요한 고객중심적인 서비스 지향을 위한 행동과 태도를 높이는데 주요 기제임이 입증되었으며, 이러한 태도와 고객지향적인 행동이 뒷받침될 때 이는 결국 조직의 유효성을 높이는 생산성 향상으로 이어지게 됨을 시사한 것으로 볼 수 있다.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• 한국식생활문화학회지
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• 제34권1호
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• pp.1-13
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• 2019

This study was conducted to track the appearance of Aguijjim and its popularity on the national level. Furthermore, changes in the monkfish recipe and how they impacted the consumption of monkfish were investigated. It is assumed that monkfish was consumed by Japanese in Korea during the Japanese colonial era. After liberation, people cooked the fish as soup. In the 1960s, Aguijjim was invented in Masan. There is great controversy regarding how the dish was born. It has been asserted that it was created by one specific person, that refugees with insufficient food developed, and that it is just an advancement of Bugeojjim. Aguijjim restaurants began to appear in Seoul in the 1970s, and in the 1990s streets full of Aguijjim restaurants formed. Moreover, popular music and literature referenced Aguijjim in the late 1990s. As Aguijjim has developed and the formation of Aguijjim street have combined, the consumption of monkfish has increased drastically, leading to its import. As cooking methods have transformed, the fish with the unpleasant look which was thrown out in the past, have dramatically gained public interest. 'Masan Aguijjim' became an independent brand that represents a local food that has also been nationalized in a short amount of time.