• Culinary science and hospitality research
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• v.20 no.3
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• pp.125-136
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• 2014

The purpose of this study is to provide the bakery franchise chains with practical suggestions through the analysis of the product quality that leads to customer trust and long-term reliance. For this study, I collected corresponding materials and made an inquiry survey with special emphasis on the covariance analysis to produce trustworthy results along with the analysis of factors. For the empirical analysis, among 350 copies of questionnaire distributed in the Seoul metropolitan area, 322 copies with 96% of usable response rate were used for the analyses using SPSS 18.0 and AMOS 18.0. Then, the covariance analysis was carried out for the verification of the hypotheses of the study. A summary of the results are as follows. First, texture, color and decoration, flavor and feel showed a positive effect on customer trust. Second, customer trust had a positive effect on the long-term orientation. Third, texture, color and decoration, flavor and feel showed a positive effect on the long-term orientation.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.233-246
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• 2010

This study investigates the effects of occupational asthma and rhinitis on job performance in order to maintain the health of bakery workers and to increase manufacturing productivity. Hotel bakery workers, small bakery businesses, bakery franchises and bakeries in large discount stores, located in Seoul, Kyungki and Incheon were sampled for the study over the period of December 1 to 15, 2008. A total of 245 samples were used for the final analysis. To verify the hypothesis established for the study, we conducted frequency analysis, factorial analysis, reliability analysis, correlation analysis and regression analysis using SPSS 12.0, a statistical package, to derive a conclusion. As a result of this study, it turned out that occupational asthma and rhinitis in bakery workers does affect job performance as well as motivating the intention to quit job. It is recommended that in order to increase the job performance of bakery workers and reduce their desire to quit job, their work environment should be improved and that training about occupational asthma and rhinitis should be provided for the prevention and reduction of disease.

• The Korean Journal of Franchise Management
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• v.13 no.4
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• pp.13-22
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• 2022

Purpose: Brand hearsay refers to information that can be acquired from advertisement, media publicity, and word-of-mouth prior to experiencing products or services of brands. Previous information about brands obtained through brand hearsay affects consumer behavior in choosing brands. Moreover, brand hearsay is an effective communication method in promoting brands to consumers. Thus, bakery franchises need to improve strengths and differentiate characteristics of their brand, thereby attracting more consumers. Therefore, this study investigates relationships the effect of brand hearsay on consumers' brand attitude and brand loyalty in the context of franchised bakery brands. Research design, data, and methodology: A research model was proposed to examine structural relationships between brand hearsay (advertising, publicity, word-of-mouth), brand attitude, and brand loyalty. An online survey was conducted to consumers who had an experience of visiting a franchise bakery. A total of 513 responses were used for data analysis. SPSS 22.0 was used for analyzing general demographics, and SmartPLS 4.0 was used to test validity and reliability of the proposed model. Result: Among attributes of brand hearsay, advertisement and word-of-mouth had positively significant effects on brand attitude, but no significant effect was found between publicity and attitude. Advertisement had a positively significant impact on brand loyalty, while publicity had a negative effect on brand loyalty opposite to hypothesis. Moreover, brand attitude had a statistically significant effect on brand loyalty. Conclusions: In the context of franchise bakeries, brand hearsay contents may change consumers' attitude toward brands but does not increase brand loyalty. Though media publicity does not affect consumers' attitude toward brands, it may decrease brand loyalty when consumers are too exposed to it. In addition, it is necessary to enhance brand attitude to increase brand loyalty of customers. This study provides bakery franchisors and franchisees information about which type of brand hearsay (e.g., advertisement, word-of-mouth, media, publicity) is effective in enhancing brand attitudes and loyalty of consumers. Further studies may include other variables (e.g., trust) in addition to attitude and loyalty, or compare findings based on brand characteristics (e.g., low-to-medium/high prices, store size).

• Journal of Distribution Science
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• v.10 no.6
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• pp.39-53
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• 2012

It is widely known that knowledge management plays a facilitating role that contributes to upgrading organizational performance. Knowledge management systems (KMS), especially, support the knowledge management process including the sharing, creating, and using of knowledge within a company, and maximize the value of knowledge resources within an organization. Despite this widely held belief, there are few studies that describe how companies actually develop, share, and practice their knowledge. Companies in the domestic small franchise sector, which are in the early stages in terms of knowledge management, need to improve their KMS to manage their franchisees effectively. From this perspective, this study uses a qualitative approach to explore the actual process of knowledge management implementation. This article presents a case study of PB (Paris Baguette) company, which is the first to build a KMS in the franchise industry. The study was able to confirm the following facts through the analysis of target companies. First, the chief executive's support is a critical success factor and this support can increase the participation of organization members. Second, it is important to build a process and culture that actively creates and leverages information in knowledge management activities. The organizational learning culture should be one where the creation, learning, and sharing of new knowledge is developed continuously. Third, a horizontal network organization is needed in order to make relationships within the organization more close-knit. Fourth, in order to connect the diverse processes such as knowledge acquisition, storage, and utilization of knowledge management activities, information technology (IT) capabilities are essential. Indeed, IT can be a powerful tool for improving the quality of work and maximizing the spread and use of knowledge. However, during the construction of an intranet based KMS, research is required to ensure that the most efficient system is implemented. Finally, proper evaluation and compensation are important success factors. In order to develop knowledge workers, an appropriate program of promotion and compensation should be established. Also, building members' confidence in the benefits of knowledge management should be an ongoing activity. The company developed its original KMS to achieve a flexible and proactive organization, and a new KMS to improve organizational and personal capabilities. The PB case shows that there are differences between participants perceptions and actual performance in managing knowledge; that knowledge management is not a matter of formality but a paradigm that assures the sharing of knowledge; and that IT boosts communication skills, thus creating a mutual relationship to enhance the flow of knowledge and information between people. Knowledge management for building organizational capabilities can be successful when considering its focus and ways to increase its acceptance. This study suggests guidelines for major factors that corporate executives of domestic franchises should consider to improve knowledge management and the higher operating activities that can be used.