• Title/Summary/Keyword: Tourism Service Industry

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The Impact of Consitency of Brand Concept on Consumer Attitudes : Moderating Roles of Knowledge, Involvement and Typicality (확장 외식 브랜드에 대한 개념 일치성과 고객의 지식이 소비자 태도에 미치는 영향 연구)

  • Chu, Sang-Yong
    • Culinary science and hospitality research
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    • v.11 no.1
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    • pp.18-29
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    • 2005
  • The study is to find the relationship between brand concept consistency and the consumer attitude toward the extended brand and the moderating roles of knowledge, involvement and typicality on their relationships in the food-service industry. In the severely competitive market, brand extension strategy has become a key strategy to the companies that are trying to expand in the new market and to cut down the marketing cost. First , the similarity which is measured by consistency of brand concept has a positive effect on the consumer attitude toward the extended brand. Second, the knowledge on the original brand has moderating effect on the relationship between consistency of brand concept and the consumer attitude toward the extended brand. More knowledge brings on more favorable attitudes.

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Study of New Product Development Strategy and Its Outcome Analysis for Domestic Restaurant Business (국내 외식업체의 신상품 개발 전략 및 성과 분석에 관한 연구)

  • Lim, Bae-Kyun;Kim, Yoon-Tai
    • Culinary science and hospitality research
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    • v.11 no.3 s.26
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    • pp.18-39
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    • 2005
  • There are various factors to determine success and failure of new product development. Among them one of the most important factors for success will be strategic management of development process for a new product. First the development process for a new product in domestic restaurant business is improvement of existing product quality or extension of a product line. Second, the study found that there is a strong relationship between the development strategy.for a new product and its outcome. The more focused a product becomes in cost efficiency and customer relations, the better reflected the financial and non financial outcome can be in analysis. Third, financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Fourth, the study indicates that there is a direct relationship between financial non financial outcome analysis and success of new product development.

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A Study on The Effective Efforts to Recover Unsatisfied Restaurant Customers An Empirical Study of the Measurement of the Customer Satisfaction in Hotel Industry In Korea (한국 특급호텔의 고객만족지수 연구)

  • Na, Yeong-Seon
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.2
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    • pp.99-122
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    • 2004
  • The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediation variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes, the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized ad follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived qualify, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.

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The relationship between job characteristics and incremental innovation, and the moderating effect of tenure (직무특성이 점진적 혁신에 미치는 효과 및 재직기간의 조절효과)

  • Ahn, Kwan-Young;Hong, Kwang-Hee
    • Journal of the Korea Safety Management & Science
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    • v.13 no.1
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    • pp.167-173
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    • 2011
  • This paper reviewed the relationship between job characteristics and incremental innovation, and the moderating effect of tenure. The results of multiple regression analysis, based on the responses from 241 employees in service industry, showed that job variety, identity, importance, autonomy and feedback have positive relationships with incremental innovation. In moderating effects, tenure interacts with variety and identity to have positive effects on incremental innovation, but tenure interacts with job importance, autonomy and feedback to have negative effects on incremental innovation.

Quality Characteristics of Teriyaki Sauces containing Medicinal Herb Extracts

  • Kim, Hyun-Ah;Kim, Dong-Seok;Song, Chung-Rak
    • Culinary science and hospitality research
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    • v.20 no.5
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    • pp.130-135
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    • 2014
  • This study determined the effects of addition of medicinal herb extracts (Zanthoxylum piperitum extract(TZ), Acanthopanax sessiliflorus(TA), Panax ginseng(TP), Cinnamomum lureitri Nees(TC), Angelica gigantis radix(TAG) and Crataegii fructus extract (TCF) to teriyaki sauce with regard to taste and health benefit. After adding the medicinal herb extracts to teriyaki sauce, moisture content was found to be inversely proportional to the viscosity. The sauce with Panax ginseng extract(TP) had lowest sweetness, but highest salinity. The results showed that the sauce with Korean herb extracts had lower salinity content. In terms of colour value, the sauce with Crataegii fructus extract(TCF) had much higher lightness, redness, and yellowness than sauce prepared with other herb extracts. It had the strongest acidic taste and lowest pH. Sensory evaluation test revealed that the sauce with Anthoxylum piperitum extract(TZ) was the most preferred sauce among all the sauces tested. The degree of brown color of teriyaki sauces was correlated positively with taste preference(r=.570, p<0.01) and overall preference(r=.505, p<0.01).

AN INTEGRATED RESTAURANT MENU-PRICING SYSTEM (레스토랑 종합 메뉴 판매 가격 결정 시스템에 관한 연구)

  • 이연희
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.9
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    • pp.213-242
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    • 1998
  • Even in the best of economic environments, restaurants menu pricing is a serious concern to those in the food service industry. During times of rapid inflation, closer government regulation of compensation practices, and limited gains in worker productivity, the decisions regarding the proper charge for menu items become increasingly important. In addition to many operational and managerial factors, an important ingredient in the food service enterprise's success is its ability to meet the market by providing the value expected. The contribution-margin approach to pricing described above is familiar to cost accountants, who will also recognize that it admits of much elaboration before it can become a tool for day-to-day decisions. But the system probably has the greatest promise for multi-unit companies, where the cost benefit ratio of additional refinements improves in proportion to the number of operations. For example, the analysis required to specify the demand function better becomes less expensive if the findings can be applied to the pricing structure of numerous units. In any of its many adaptations, the essence of the integrated menu pricing system remains its ability to bring together the relevant revenues and costs with the operator's sense of the market and competitive environment to suggest prices that maximize profits.

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Investigation on the Perception of the Ginseng and Ginseng Products among University Students in Yeongsu, Gangwon-do (강원 영서지역 남, 여 대학생의 건강 기능성 식품인 인삼 및 인삼제품에 대한 인식도 조사)

  • Kim, Na-Young;Chae, Hyun-Seok;Park, Sung-Jin;Yoon, Deok-Ihn;Seo, Kang-Tae;Bae, Hyun-Soo
    • The Korean Journal of Food And Nutrition
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    • v.25 no.3
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    • pp.454-459
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    • 2012
  • The objective of this study was to investigate the perception of ginseng and ginseng products among university students living in Yeongsu, Ganwon-do. 196 university students participated in the survey for our study. The ginseng intakes of male students(59.1%) was significantly(p<0.05) higher than the intake of female students(40.9%). The primary reasons for consuming ginseng were to "Maintain my [one's] health" and to, "Restore my [one's] energy". The reasons for not consuming ginseng were "Taste" and, "Physical constitution". Consumers purchased the following ginseng products at the market: For males, ginseng wine(21.7%), ginseng beverage(17.4%), ginseng candy(17.4%) and ginseng kimchi(17.4%) for females, Korean ginseng snacks(23.3%), ginseng yogurt(20.9%), ginseng candy(14.0%), and ginseng jelly(11.6%).

Customers' Brand Attitude and Purchase Intention Formation Process by Advertising Execution Types - A Korean Coffee Shop Case (커피전문점의 광고실행 유형이 고객의 상표태도 및 구매의도 형성과정에 미치는 영향)

  • Chung, Hyunyoung
    • The Journal of the Korea Contents Association
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    • v.13 no.11
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    • pp.866-876
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    • 2013
  • For the purpose of creating or maintaining a favorable customers' attitude tourism service firms use an advertising as a communication tool by changing ad-execution formats. Affective or informational ad-executions are normally applied for the service industry. In this study ad-attitude, products attitude, and purchase intention are tested whether the variables would be influenced by the ad-execution formats. As the result the study found that Ad-attitude influenced on product attitude but not on purchase intentions in the affective ad-execution format, whereas the Ad-attitude influenced both on product attitude and purchase intentions.

The Relationships among Suitability of the Entertainer Advertising Model, Relationship Quality and Brand Loyalty in Coffee Shop (커피전문점 브랜드의 연예인 광고모델 적합도, 기업·고객 관계품질, 브랜드 충성도 간의 구조적 관계 고찰)

  • Kim, YeongGug;Park, HyunKyu;Nam, JangHyeon
    • Journal of Korean Society for Quality Management
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    • v.43 no.3
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    • pp.383-396
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    • 2015
  • Purpose: This study was to identify the structural relationships among suitability of entertainer advertising model, relationship quality and brand loyalty in coffee shop. Methods: This study collected data from those who visited two reputed franchised coffee shops. A variety of statistical methods were used; descriptive analysis, exploratory factor analysis, confirmatory factor analysis and structural equation modelling analysis. Results: The research results from this study are as follows: First, only credibility factor has a positive impact on relationship quality; second credibility and expertness factors positively influence brand loyalty; and third, there is a positive relationship between relationship quality and brand loyalty. Conclusion: The results of this research are useful for identifying the role of advertising models's suitability in estimating relationship quality and brand loyalty and strategies for strengthening brand loyalty for coffee shops.

The Effect of Flight Attendant's Ego State on Job Satisfaction and Customer Orientation -Focused on Transactional Analysis- (항공사 객실 승무원의 자아상태가 직무만족과 고객지향성에 미치는 영향 - 교류분석을 중심으로 -)

  • Moon, Jiwon;Yeon, Jiyoung;Choi, Jeongil
    • Journal of Korean Society for Quality Management
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    • v.46 no.1
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    • pp.135-152
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    • 2018
  • Purpose: This study attempted to analyze how the ego state of flight attendants affects their job satisfaction and customer orientation using Berne's (1966) transactional analysis and further compare the difference between job satisfaction and customer orientation depending on demographic characteristics, position, and ego state. Methods: The data was collected by using the structured questionnaires to flight attendant of major airline companies. The proposed research model is tested using 164 valid questionnaires using SPSS 23 and Smart PLS 2. Results: This research indicated the only free child ego sate among ego state factors of flight attendant was found to have a positive impact on job satisfaction. In the relationship between ego states and customer orientation, all ego state factors were found to have a significant influence on customer orientation. Conclusions: The study offered a theoretical and empirical foundation for future research by empirically identifying the relationship between ego state factors and customer orientation in the in-flight service and suggested the strategic implications to increase job satisfaction and customer orientation based on the psychology and ego state of flight attendant.