• Journal of the Korea Furniture Society
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• v.20 no.6
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• pp.552-559
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• 2009

While the population conducting the production-oriented leisure activity is spread, the expertly franchised types of woodworking workshop based on good organization and economic power are also undergoing rapid growth with the related industries. Such tendency needs the systemized marketing strategy for woodworking workshop industry, but most of the woodworking workshops are regarding the deal with customers as simple exchange business in the market. The factors of the relationship marketing hereupon should be constituted as basic material for the study of the relationship marketing of DIY woodworking workshop. This study was intended to select the appropriate factors for relationship marketing and to apply the related theoretical backgrounds on the basis of the preceding studies regarding the factors of relationship marketing. As the factors it was selected that service and expertise of staff under the category of the characteristics of staff, reasonable price, diversity of products and convenience of facility in woodworking workshop under the category of the customer-oriented service, and communication and favorite program under that of the relation-oriented service.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.57-70
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• 2000

The purpose of this study were to : a) evaluate the nutrition status of one hundred and forty five recipients and one hundred and forty nine non-recipients of home-delivered meals service program, b) examine the teeth status of recipients of the program, c)analyze the nutritional values of meals, and identify the attitudes of recipients and non-recipients were found. Four meals offered by Nambu seniors center were met the recommended dietary allowances in calorie, protein, and vitamin C. The mean score of meal satisfaction was 3.7 out of five-point scale.

• International journal of advanced smart convergence
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• v.12 no.1
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• pp.108-119
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• 2023

Instatoon is a type of webtoons distributed through Instagram, but in the process of advancement of the webtoon industry, it shows the possibility of diversifying into a new genre that meets creativity, and diversity beyond uniform commercial webtoons. Since it does not go through a large platform, the content is freely composed. In addition, it is differentiated from other types of webtoons because in many cases artists create instatoon by adding entertaining elements into their real-life stories rather than drawing fictional ones. Furthermore, instatoons are free to enjoy, satisfaction level is high, but in most cases, even if there is a complaint, readers just enjoy webtoons without expressing it. We aimed to find out how the service quality characteristics of these instatoons affect behavioral intentions through the coexistence of satisfaction and dissatisfaction of readers, and meaninful results were found through empirical analysis. We discusses factors affecting the spread of Instatoons, including readers' satisfaction and dissatisfaction, the importance of relatability, good directing, and informativeness. The study emphasizes the need to approach maintaining existing readers and attracting new ones separately, and to manage readers effectively in the future.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.181-205
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• 1997

It is expected that Korean restaurant business will become one of the most important contributors to the notion's economy by the year 2000. As the many visible and invisible trade barriers are tumbled down and market opening to foreign competition expedites, a strategy to solidify the competitiveness of the restaurant industry is urgently needed. Some of the strateges that need to sharpen the competity edge are as follows: 1. Development of restaurant business management knowhow and enhancement of information gathering capability. 2. Development of its own unique brand of food and service tailored to many different tastes of clientele. 3. Promotion of the industry's globalization efforts with the development of local restaurant brand & Korean traditional foods and with the expansion of foreign investment. 4. Reinforcement of staff training and provision of a compensation package to attract qualified personnel. 5. deregulation of many anachronistic laws and restrictions with government's full support for the industry to realize what it's supposed to be in the 21st century.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.124-130
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• 2006

As public gives more attention on the well being trend, the aim of this study on the Sommelier - an industry profession in the hotel and food service industry is to suggest the educational plan to meet the demand as a professional and to help establish the direction to the effective curriculum. Findings from this study showed that a Sommelier need to possess knowledge in not just wine but in areas such as foreign language, computer, management, hotel and restaurant, global manner, and etc. It was also recommended to authorize the sommelier license as an official and to develop educational entities for sommelier.

• Journal of Korea Port Economic Association
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• v.34 no.2
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• pp.17-30
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• 2018

The regional industry promotion system, which seeks to link the characteristics and resources of the region to its core strategic industry, is spreading the industrial resources in the form of an organic network. The Seosan-Daesan Port is the only port in the Chungcheong provinces that is equipped with international passenger dock and terminal, and it will soon have a ferry service operating to the Longyan port in Rongcheng, China in 2018. The study focuses on effects of the first international ferry operation in the provinces that are being realized with the aim of developing the regional industry. The study also analyzes the ripple effects on the tourism and port industries in the provinces by tapping into the 2013 regional inter-industry table. The analysis shows that the scheduled ferry operation will generate 47,815 million won in production and 23,423 million won in added value for the region's tourism industry. It will also generate total revenue of 12,567 million won for the port industry driven by the locally handled freight containers and the added value. Currently, the Korea-China ferry operation in other regions exhibits greater dependence on the cargo than the passengers. Thus, for the international ferry operation to and from Seosan, generating maximum employment in tourism from the passengers of the international ferry operation will require strategic marketing to attract tourists. At the same time, a steady supply of cargo needs to be sustained by maintaining a balance between import and export cargoes. Furthermore, greater efforts should be made to create more sea routes than other regions or to increase voyages for the purpose of generating more added value.

• The Journal of Asian Finance, Economics and Business
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• v.5 no.3
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• pp.73-80
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• 2018

The growth of Bandung's tourism industry has had a massive impact on the hotel sector. Most tourists visiting Bandung are domestic tourists and tend to be modest spenders fitting the profile of a mid-market (2/3 star) hotel guest. As competition has increased mid-market hotels have come under pressure from upmarket (4/5 star) and budget hotels committed to cutting prices. There is also competition with the mid-market hotel sector, which means that the 2/3 star hotels have to keep innovating in order to remain competitive. This study uses the Service Quality framework to describe customer expectations and identify gaps in hotel services. A questionnaire survey of 105 local tourists who had stayed in 2/3 star hotels in Bandung showed that the most important dimension is responsiveness, following by reliability, assurance, tangibles and empathy. Thus we conclude that local tourists' primary expectations are that hotels will deliver the service they have promised, be responsive to guests' needs and comply with service standards. Furthermore, these findings validate the earlier prediction that comparing 2/3 star hotel with 5/4 start hotel, the customers are having preliminary knowledge on facilities limitation and friendliness. Tourists using 2/3 star hotels tend to be prepared to accept limited facilities and less friendly staff service.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.67-82
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• 2017

The recent increase in the percentage of services industries has dominated in the entire industry. Emotional feeling of service workers is consequently indispensable in service industries in order to facilitate the progression of the service delivery process. In most circumstances, the emotional labor of service in service industries has been increasingly recognized. Although many studies related to emotional labor have been conducted, a precedent study will be needed to find positive factors such as customer orientation and business performance of restaurant employees accompanying emotional labor. This study attempted to practical meaning to food service companies by inquiring into such as positive effects of employee's emotional labor on the customer orientation and business performance. For this purpose, this study established hypotheses and deduced results using literature research and empirical analyses, and found implications to the service companies. The results of this study showed that the higher the emotional labor of the restaurant employees gets, the lower customer-orientation becomes, and the higher the customer-orientation of restaurant employees gets, the higher the performance of the company becomes.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.458-472
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• 2010

In the service industry brand was getting more importance in marketing and brand should be researched more. So the purpose of this study was to identify the causal relationships of 'constructs of brand evidence-brand satisfaction-feelings-brand satisfaction-customer loyalty'. In this research constructs of brand evidence were brand image, price (value for money), servicescapes, core service, employee service, and self-image congruence. This research used family restaurants settings using a sample of customers visiting and enjoying menus at family restaurant stores of Youngnam province. A total of 222 questionnaires were analyzed with SPSS/PC+12.0 and LISREL8.30. Empirical results were that firstly, price, core service and employee service affected brand satisfaction and secondly, employee service, core service, servicescape affected postive feelings and thirdly, brand evidence constructs except self-image congruence influenced negative feelings and lastly, brand satisfaction influenced customer loyalty. On the basis of these findings, family restaurant manager should pay much attention to constructs of brand evidence and use these variables to appeal to and understand target market.