• Culinary science and hospitality research
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• v.10 no.4
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• pp.96-117
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• 2004

The purpose of this study was to find relationship of satisfaction factors between franchisor and franchisee, and to examine the effects on satisfaction with franchisee in foodservice industry. Through the prior study, instrumental and relational factors were adapted as independent variables, and satisfaction variables were selected as dependent variables. The survey was administered to 346 franchisor possessing over 30 franchisees at Dae-gu metropolitan area, and analyzed by SPSS 10.0. The results of analysis were examined through the multiple regression analysis.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.59-66
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• 2014

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.175-197
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• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.57-72
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• 2006

It is a real situation that the meal service at silver towns such as the welfare facilities for the elderly is giving help in maintaining health, preventing diseases, and giving mental pleasure to the dwelling elderly people, thus the importance of meal service for housing occupants is being demanded together. This study is based on some inconvenient matters when using the meal-service facilities within the silver town targeting housing occupants at the silver town, aiming to examine which influence it can have upon the satisfaction with meal service in housing occupants. Accordingly, the purpose of this study is to present a desirably developmental direction for the meal-service facilities, which can cope with diverse needs of housing occupants. To achieve the objectives of this study, it was analyzed by selecting research variables that were verified by the consideration of preceding studies.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.50-58
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• 2015

The purpose of this study is to identify the causal relationships between service quality, consumer satisfaction, and behavioral intention in coffee shop. Additionally, the stud aims at focusing on whether or not consumer satisfaction plays a moderating role between service quality and behavioral intention. Statistical techniques that involve frequency, reliability, exploratory factor analysis, and structural equation modeling were performed. In the third research model, consumer satisfaction was unfolded as a moderating variable that enables to be a key player between service quality and behavioral intention. Limitations and considerations of this study were discussed for future study.

• Asia pacific journal of information systems
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• v.31 no.4
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• pp.491-526
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• 2021

Airlines can employ a variety of quality monitoring procedures. In this study, we employ a content analysis of 8 years of online reviews for Korean airlines in contrast to other international airlines. Online airline reviews are infrequent, relative to the total number of passengers - the number of reviews is multiple orders of magnitude lower than passenger volumes - and online airline reviews are, therefore, not representative of passenger attitudes overall. Nevertheless, online reviews may be indicative of specific service issues, and draw attention to aspects that require further study by airline operators. Furthermore, significant words and phrases used in these airline reviews may help airline operators to rapidly automate filtering, partitioning, and analysis of incoming passenger comments via other channels, including email, social media posts, and call center transcripts. The current study provides insights into the contents of online reviews of Korean vs Other-International airlines, and opportunities for service enhancement. Further, we provide a set of marker words and phrases that may be helpful for management dashboards that require automated partitioning of passenger comments.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.109-118
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• 2015

The main purpose of this study is to get insight into the essential cognitive basis of local food purchase behavior based on Ajzen's (1991) theory of planned behavior. By asking open-ended questions using an online survey, participants' (n=163) salient behavioral, normative, and control beliefs in regard to local food purchase were assessed and analyzed. The most salient advantage was supporting local economy, followed by freshness, knowledge of where the food came from and how it was handled, environmental benefits, and health benefits. Assessing to consumers' normative beliefs found that local businesses, local farmers, family, local people, and friends were the most frequently mentioned individuals or groups who would approve consumers' local food purchasing. In contrast, the most salient barrier was inconvenient store location and time, followed by higher prices, limited availability and variety, and limited knowledge about where to buy local food.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.84-99
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• 2012

This paper investigated the effects of employee's personality on organizational citizenship behavior(OCB) and customer orientation in service business. Based on the literature search about personality, OCB and customer orientation, this study conducted a survey to total 207 service employees who engage in food service business. The findings of the research are as follows. First, service employee's personality consists of neuroticism, extroversion, agreeableness, conscientiousness and intelligence. Second, service employee's OCB is affected by intelligence, agreeableness, conscientiousness and extroversion of a service employee. Third, service employee's extroversion, agreeableness, conscientiousness and intelligence positively affect service employee's customer orientation, and service employee's neuroticism negatively affect service employee's customer orientation. Fourth, service employee's customer orientation is affected by employee's OCB. The findings of this research shows that service employee's personality affects OCB and customer orientation.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.154-166
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• 2011

This research aims to analyze the effects of a service employee's personality on job fit and customer orientation in food service business. Based on total 164 samples obtained from an empirical research for service employees who engage in food service business, the findings of the research are as follows. First, the service employee's personality consists of extroversion, neuroticism, agreeableness, conscientiousness and intelligence. Second, the service employee's job fit is affected by agreeableness, conscientiousness and intelligence of a service employee. Third, the service employee's extroversion, agreeableness, conscientiousness and intelligence significantly affect the service employee's customer orientation. Fourth, the service employee's customer orientation is affected by job fit. Based on the findings of this research, service employee's personality affect job fit and customer orientation.