• Culinary science and hospitality research
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• v.8 no.3
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• pp.73-89
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• 2002

The purpose of this thesis is to find the effect of family restaurant quality on the customer satisfaction level. As these days well development industrial society, not only service business but also most of business area needs to high quality service. According to taking this importance into account, this researcher performed the literature on the service quality and the degree of satisfaction level through a theoretical consideration. In addition, an empirical survey was performed with the subjects of customer in family restaurant in Korea. The collected material through SPSS10.0 was analyzed by statistical methods such as frequency analysis, Cronbach's a, and regression analysis.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.164-185
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• 2006

This is a study on preference and memory of TV commercials for food service products and on the processes of relevant attitudes and purchasing activities. The results of this study showed that the higher preference for commercials, the higher rate of memory and that a business with high preference for commercials had all of six variables in the process of purchasing behaviors at the high mean. In conclusion, a food service provider should consider preference to make efficient commercials for consumers in implementing commercials; such preference for commercials may be favorable for attitudes toward brand and commercials as well as for the future memory of the commercials, which have immediate effects on the future purchasing behaviors.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.269-282
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• 2008

Quality is recognized as one of the key components of business strategies. In this respect, this study aims to investigate quality factors that influence customer satisfaction and loyalty in Korean Tofu restaurants and promote the quality improvement in their service operations. The experimental data were collected from the questionnaire answered by 130 customers in Seoul and Kyonggi area. They were statistically analyzed using SPSS Win.12.0. For statistical analysis, frequency, factor analysis, reliability analysis, and regression analyses were conducted. The results of the analyses show that two dimensions such as "empathy" and "IT use" influence the satisfaction of customers. "Empathy", "tangibles", "well-being food", and "customer satisfaction" were identified as critical factors influencing the loyalty of customers.

• Culinary science and hospitality research
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• v.1
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• pp.25-55
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• 1995

The Korea food service industry, in its external shape, is growing explosively, along with the foreign brand's great influx. The domestic food service industry is loosing the competition against the foreign due to its poor development in human resources, marketing techniques and the menu. To actively compete with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. Also classified customers need diverse atmospheres to be satisfied. In addition to improve and specialize the quality of the service, there must be enough education for sure. Introducing foreign brands toward the domestic market doesn't help. In here, it is too crowded. We must try the international market with revised traditional and even foreign foods. The government needs to develop more effective and material polices, at the same time they abolish legal and systematic regulation.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.14-31
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• 2005

The findings of the study would be valuable for the basis of marketing strategies to be implemented in the foodservice industry. As a result of the exploratory factor analysis, major consumer dissatisfaction factors identified in this study can be categorized based on the followings: food, service, and facilities. It appears that most preferred medium for unsatisfied consumers to file their employees how to cope with complaints on the Internet. In terms of psychological compensation, it appears that consumers need to be provided with a through explanation in addition to a heartfelt apology against a complaint. On the physical side of compensation solution for everybody. The ideal timing of compensation for complaints can vary but it would be appropriate to leave it up to consumers to choose when they want to be rewarded.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.56-69
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• 2005

The world is changing so rapidly and being globalized and competitive. Also, food service companies in Korea have been making a speedy growth. In order that food service companies ran take long-term viability, they should introduce the market-orientation concept. Because market-orientation requires to investigate the factors of ever-diversified market environment on a regular basis, they can build up more detailed, practical and differentiated strategies than before. Thus, this study aimed to establish that the strategy of competitive edges based on the concepts could yield excellent marketing performance.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.89-102
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• 2005

here is a strand of thinking on service work which sees it as significantly different from other kinds of work due to the emotional as well as the physical and mental labor involved in family restaurant work This study was conducted to examine and investigate the level of emotional labor and burnout experience, and to provide basic information for improving work-related environments. The results of this study imply that job condition promoting programs for diminishing emotional labor and preventing burnout far service workers in foodservice industry should be carefully invented and developed, especially considering their work environments.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.96-108
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• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.