• 한국식생활문화학회지
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• 제19권3호
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• pp.336-347
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• 2004

This study was conducted to investigate eating-out behavior patterns of youths, especially junior high and senior high school students. 1600 questionnaire surveys were distributed and 1487 were used for analysis. In order to consider regional differences as well as overall characteristics of youths' eating-out behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of eating-out, 62.7% of respondents answered once to twice per week. For the can of more than 5 times of eating-out per week, the respondents from south Seoul showed the highest frequency. For the case of no eating-out, the highest frequency was shown from the small towns. As for the most frequently visited place for eating-out, 33.6% of respondents answered Korean style restaurants, and 17.6% Boon-sik(Sanck-bar). Regarding the preference of Korean style restaurants, the highest rate was shown from the residents of big cities. For the question of when they eat out, 89.6% answered dinner and 6.3% lunch. For the question about reason of choosing particular restaurants, 61.5% of respondents referred to tastes and 16.6% price. For the question of the most important reason of eating out, 52.6% point out 'meal solution' and 25.6% 'for meeting.' As for the people accompanied when eating out, 67.2% of the respondents answered family. For the cost of eating out per person, 45.7% of the respondents spent 2000-4000 won for lunch; 31.1% spent 5000-10,000 won for dinner; 33.7% of the respondents spent more than 20,000 won for the special events. Regarding the regional differences of eating-out cost, respondents from south Seoul tended to spend the biggest amount of money for lunch, dinner and special day.

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

• 한국조리학회지
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• 제16권1호
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• pp.92-103
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• 2010

본 연구의 목적은 서울 시내에 소재한 대표적인 특1급 호텔 이태리 레스토랑의 메뉴 품질이 고객 만족과 재방문에 미치는 영향 관계를 분석하는데 있다. 조사 기간은 2009년 6월 20일부터 6월 26일까지 7일 동안 이태리 레스토랑을 방문한 고객을 대상으로 설문조사를 하였으며, 분석방법은 빈도분석, 신뢰도분석, 요인분석, 상관관계분석, 다중회귀분석을 실시하였다. 연구 결과는 첫째, 이태리 레스토랑의 선택 기준은 음식의 맛이며, 이태리 레스토랑의 메뉴 품질에 대한 총 45개의 변수를 가지고 요인분석을 실시한 결과, 메뉴 구성 요인, 음식 품질 요인, 메뉴 서비스 요인으로 도출되었다. 둘째, 이태리 레스토랑의 메뉴 품질 중에서 메뉴 구성과 메뉴 서비스가 고객 만족에 유의한 영향을 미치는 것으로 나타났다. 셋째, 고객 만족은 재방문에 유의한 정(＋)의 영향을 미치는 것으로 나타났다. 넷째, 이태리 레스토랑의 메뉴 품질 중에서 메뉴 구성은 재방문에 유의한 정(＋)의 영향을 미치는 것으로 나타났는데, 음식 품질과 메뉴 서비스는 재방문에 유의한 정(＋)의 영향을 미치지 않는 것으로 나타났다. 연구의 한계점으로는 서울 시내에 소재한 특1급 호텔 이태리 레스토랑으로 지역을 제한하여 조사를 하였기 때문에 전체적인 이태리 레스토랑의 메뉴 품질을 대표할 수 없다고 생각된다. 향후 연구에서는 외식업체의 이태리 메뉴 품질에 관한 다양한 연구가 진행이 되어야 하겠다.

• 한국산업정보학회논문지
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• 제16권5호
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• pp.137-149
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• 2011

오늘날 웹사이트는 기업의 경영목표를 달성하기 위한 전략적 수단으로 활용되고 있다. 특히, 최근 다양한 계층의 소비자들에게 관심을 얻고 있는 패밀리 레스토랑에 있어서도 웹사이트의 운영은 소비자에게 만족감을 제공해 주기 위한 서비스로 이용되고 있다. 최근 패밀리 레스토랑을 운영하는 기업들은 전략적 차원의 웹사이트 운영을 시도하고 있고, 이를 통해 패밀리 레스토랑의 홍보 및 마케팅을 수행하고 있다. 이러한 노력은 패밀리 레스토랑의 경영성과 개선에 영향을 미친다. 본 연구에서는 성별에 따라 소비자들의 패밀리 레스토랑 웹사이트의 이용에 대한 분석을 하였다. 연구모델은 기술수용모델을 확장해 성별에 따라 패밀리 레스토랑 웹사이트의 이용용이성과 유용성이 이용의도에 미치는 영향과 실제이용과 추천에 미치는 영향관계를 분석하였다. 본 연구결과는 패밀리 레스토랑 운영 기업들이 소비자들을 대상으로 마케팅 전략을 수립하는데 유용한 시사점을 제시해 줄 것으로 기대한다.

• 한국식품조리과학회지
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• 제31권1호
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• 국토계획
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• 제54권5호
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• pp.76-90
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• 2019

The purpose of this study is to analyze the survival characteristics of the restaurant business by trade area type (major and side street). By the increase of the unemployment rate, the new foundation of selt-employment type is increasing. However, due to high competition and economic recession, the sustainability of new foundation is not high. Therefore, in this study, survival analysis was performed considering the individual and commercial characteristics focused on the ordinary restaurants. The major findings are as follow. First, the characteristics of parcel unit and adjacent area have a significant effect on the survival. This means the micro-scopic spatial characteristics should be considered for survival in the location choice. Second, the regional economic characteristics in trade area have a significant effect on survival. Furthermore, these characteristics are different by the trade area type. Third. the development characteristics have a different effect on survival by the building usage and trade area type. Finally, regional economic characteristics have a significant effect on survival. These results are expected to be used as basic data for commercial location selection and trade area analysis system in the private and public sectors.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2004년도 추계 종합학술대회 논문집
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• pp.30-35
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• 2004

본 연구는 패밀리 레스토랑을 방문하는 대학생을 대상으로 하여 레스토랑 이용 후 만족도가 재방문과 브랜드 인지도에 미치는 영향을 연구하는데 목적을 두고 있다. 최근 선진국에서는 서비스 비즈니스뿐만 아니라, 모든 비즈니스 분야에 걸쳐 고품질의 서비스를 필요로 하고 있는 실정이다. 이에 본 연구를 위한 설문 결과는 빈도분석과 요인분석 그리고 회귀분석을 이용한 통계패키지를 이용하였다.

• 대한수의사회지
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• 제7권1호
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• pp.4-11
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• 1963

During the period starting November 8th to 26th, 1960, 160 restaurunts located in Seoul area were inspected with special emphasis on the sanitary aspect of food and environment of each restaurant. The inspection was concerned with bacteriological test for

• 한국식생활문화학회지
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• 제23권5호
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• 대한지역사회영양학회지
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• 제7권1호
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• pp.130-140
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• 2002

The purpose of this study was to examine the customer’s perception of the importance of restaurant quality by using a developed SERVQUAL model. In particular, it was intended to provide the basic information for nutrition education for family’s eating out. the data were collected through the survey over 440 families who have lived around the apartments in Kyongju and Seoul. The structure questionnaire included 35 items evaluating the quality of restaurants, adapting SERVQUAL model and adding other factors related to restaurant and the general characteristics of the families. The data were analyzed using SPSS 10.0 WIN program for descriptive analysis, a chi-square test and Pearson’s correlation test. The major results were as follows: From the factor analysis, the 35 items related to the quality of restaurant have been categorized into 10 factors, ie., ‘Health’, ‘Reliability’, ‘Employee’, ‘Food’, ‘Facilities’, ‘Product’, ‘Empathy’, ‘Access’, ‘Comfort’, and ‘Safety’. From the analysis of the correlation between family life cycle of four steps and 10 factors, four factors such as ‘Health’, ‘Facilities’ (p<0.001), ‘Comfort’ (p<0.01) and ‘Product’ (p<0.05) showed statistical significance. ‘Health’ and ‘Product’ factors marked the highest score in the family with senior couple live without children or single, but the lowest score in the family with young couple without children or single. ‘Facilities’ and ‘Comfort’ factors showed the highest scores in the family with under elementary school children, and the lowest scores in the family with over elementary school children.