• 디지털산업정보학회논문지
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• 제19권2호
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• pp.177-186
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• 2023

This study investigates customers' perceptions of untack services in the hospitality and foodservice industries based on the Technology Acceptance Model (TAM). The study first identifies Perceived Ease of Use, Perceived Usefulness, and Image as antecedents of customers' Behavioral Intention and Recommendation Intention. Second, the structural relationships among them are established and tested. The study adopts a self-administered survey method, uses SmartPLS 4.0, and applies a two-stage approach. After testing the reliability and validity of customers' 429 data on hospitality and foodservice, hypotheses were tested. The results showed that Perceived Ease of Use significantly affects Perceived Usefulness and Image. Perceived Usefulness significantly also affects Image and Behavioral Intention. The Image of untact services also significantly affects Behavioral Intention and Recommendation Intention. And Behavioral Intention significantly affects Recommendation Intention. Finally, the mediation effects are also all significant. The study's findings suggest that researchers and practitioners should consider the management of Image and Recommendation Intention in the untact service environment.

• 한국조리학회지
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• 제22권8호
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• pp.204-218
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• 2016

The purpose of this study is to identify the differences in the effect of service recovery efforts on consumers satisfaction, word of mouth intentions, and revisit intentions when exposed to service failure situations. The service failure situation was classified into outcome-related and process-related failures. The service recovery effort was divided into financial and emotional efforts. Using a scenario technique, this study collected data from diners in Daegu and Gyoungbuk province. The results of the empirical analysis show that the effect of service recovery efforts varies depending on types of service failures and recovery efforts. Also, the interaction between service failure types and service recovery efforts was confirmed.

• 한국조리학회지
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• 제13권1호
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• pp.166-178
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• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

• 한국조리학회지
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• 제13권3호
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• pp.239-251
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• 2007

The purpose of this study is to examine the service quality satisfaction in the franchisor-franchisee relation. For the result of this study, we studied the franchisees' answers to the questionnaires about franchisors' service quality. Through this study, we showed the basic data about the selective criteria of the franchisors' service quality. Based on this study, it can be concluded that there are differences in their service quality. The most effective factors of the franchisor's service quality are personnel service(0.510) and menu service(0.390). The finding is $R^2$ -0.489. Therefore, franchisor should pay attention to competent labor service and new menu development. Each factor affects satisfaction with franchisee's service quality, but only convenience and location are not affected.

• 한국조리학회지
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• 제23권7호
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• 한국조리학회지
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• 제15권1호
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• pp.271-286
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• 2009

본 연구는 실증조사를 통해 커피전문점의 서비스 요소가 고객의 감정 및 충성도에 미치는 영향력을 파악하였다. 커피전문점의 서비스를 평가하기 위해 물리적 환경, 종업원의 서비스와 가격적 혜택이 사용되었다. 실증분석 결과, 물리적 환경과 가격적 혜택은 고객의 긍정적 감정과 고객 충성도에 유의한 영향을 미친 반면, 종업원 서비스는 유의한 영향력을 가지지 못하는 것으로 분석되었다. 그리고 긍정적 감정과 부정적 감정은 모두 고객의 충성도에 유의한 영향을 미치는 것으로 나타났다. 본 연구결과의 시사할 만한 점은 가격적 혜택이 긍정적 감정과 물리적 환경보다 고객의 긍정적 감정과 고객충성도에 더 높은 영향력을 끼쳤다는 것이다. 이는 최근의 경제상황과 관련한 소비자의 태도를 반영한 것으로 해석될 수 있다.

• 한국조리학회지
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• 제21권4호
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• pp.155-174
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• 2015

본 연구의 주요 목적은 외식업계의 경쟁력 강화를 위해 고객이 이용한 패밀리레스토랑의 서비스를 5가지 서비스편의성 요인에 의한 지각된 가치와 자발적 행동의도에 미치는 영향요인을 규명하는데 의의가 있다. 본 연구의 목적을 달성하기 위하여 문헌적 연구와 실증적 연구를 병행하였으며, 세분화된 마케팅 방향을 설정하는데 유용한 정보를 제공하며, 향후 레스토랑 고객 접점에서의 서비스 개선 방안을 모색하고, 동시에 효과적인 발전 방안을 제시하고자 한다. 먼저 선행연구의 검토를 서비스편의성과 레스토랑을 이용한 고객의 지각된 가치 및 자발적 행동의도에 대한 폭넓은 견해를 제시하였으며, 이러한 선행연구를 토대로 패밀리레스토랑 이용 시 고객들이 인지하는 서비스편의성 요인을 확인하는 가운데 본 연구를 위한 전반적인 틀을 제공하고자 한다. 본 연구에서는 패밀리레스토랑에 관련하여 보다 심층적이고 실증적인 연구를 통해 패밀리레스토랑의 서비스편의성이 지각된 가치와 자발적 행동의도와의 관계에 대한 연구를 진행하여, 방안모색을 통하여 국내 외식산업의 지속적인 성장과 발전에 기여하고자 한다.

• 한국조리학회지
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• 제13권3호
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• pp.54-67
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• 2007

This study is purposed to find out the relation between the customer loyalty and customer satisfaction factors in Cheonan banquet service. To achieve the objects, customers of banquet companies in Cheonan were selected for a questionnaire survey and a total of 293 valid questionnaires are statistically analyzed, using frequency analysis, factor analysis, reliability analysis and regression analysis. The results can be summarized as follows. First, gender, occupation, family forms showed the statistically different results in the service trust. Second, service trust, menu and traffic factors have been approved to affect the revisit intention of a customer significantly. Third, service trust, menu and facilities factors have been approved to affect the word-of-mouse intention significantly. In summary, banquet managers in Cheonan have to focus on the customer satisfaction factors such as service trust, menu, traffic, facilities to meet the customers' needs.

• 한국조리학회지
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• 제12권4호
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• pp.170-186
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• 2006

The purpose of this study is to figure out how factors of internal marketing affect service quality. Method of human resource could be indicated to bear fruit of food-industry based on this research. This study conducted documentary study and empirical study. To achieve the purpose, a survey was conducted by 229 staffs of family restaurants in Daegu. The result of this research is as follows. First, the properties of each factor of internal marketing, Service Quality and staff's behavior were extracted from the previous studies. Second, internal marketing was applied as a independent variable, and service Quality as a consequent variable. The result reached through convergent validity came to satisfy all variables. Third, it was strongly maintained the fact that the better internal marketing was applied, the more staff were satisfied and the higher service quality was. It was shown that staffs provided customers with a good service if they were satisfied with internal marketing and their companies.

• 한국조리학회지
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• 제13권4호
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• pp.57-66
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• 2007

The purpose of this study was to assess the effects of service quality, perceived sacrifice, food price and image on value. A total of 273 questionnaires were completed. MANOVA, ANOVA, and ANCOVA were used to measure the main effects and mediating effects of service quality and perceived sacrifice on the relationships among price, image, and value. The main effects of price on service quality, perceived sacrifice, and value were statistically significant. The main effects of image on service quality and value were statistically significant. As expected, when price, service quality, and perceived sacrifice regressed on the value, they were statistically significant. Moreover, when image, service quality, and perceived sacrifice regressed on the value, they had statistically significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between price and value.