• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.19-26
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• 2020

Purpose: The old axion to put the customers first (e.g., customers are king, customers are always right) has been taken for granted in the service sector. In addition, many companies in South Korea are providing customer-first education for employees at their contact points to strengthen their competitiveness. However, excessive increase in the psychological power of the customer can lead to a problem of abuse of power, called 'Gap-jil.' Despite these concerns, most companies hardly discard policies to give high priority to customers because of the assumption that it enhances customer satisfaction leading to organizational performance. However, in recent years, some franchise catering companies have posted warnings about the abuse of power by customers, and a movement to pursue a power-balancing between service providers and their customers is spreading. Research design, data, and methodology: This research is conducted to reconsider the principle of the customer-first perspective and to create a basis for arguments that can solve the problem of abuse of power, which is recognized as a serious social problem. In this research, we test and analyze the effect of customers' psychological power in the context of a restaurant on expectation for service and response to service failure. Result: The result of an experimental study shows that the effect of psychological power on customer satisfaction can be somewhat negative. Also, customers with high psychological power are more likely to have high service expectations. Especially high psychological power of customers causes a difference in the expectation level of human factors such as employee attitude, while the difference in expectations of non-human factors such as restaurant atmosphere was not statistically significant. In addition, when customers with high psychological power encounter service failure situation, they are more likely to feel disappointment and regret with a service provider. Meanwhile, the effect of psychological power on complaining behaviors are not significant. Conclusions: The findings of this research provide meaningful implications that the service providers should reconsider their existing corporate culture and management policies that put customers first. In addition, the result of this research is provided meaningful opportunities to review the management philosophy for the company's customers and the education philosophy for the employee education.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.358-368
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• 2015

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.

• Journal of Digital Convergence
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• v.14 no.4
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• pp.185-192
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• 2016

The purpose of this paper is to examine the relationships among consumer lifestyle, brand attitude, brand attachment, and behavior pattern. Sampling with consumers who experienced eating out in regional catering companies as a population was done and the survey was conducted targeting consumers of catering companies in Gwangju. Therefore, it analyzed the sample by setting hypotheses and research model according to the research objective. First, as for the relationship between lifestyle and brand attitude, the lifestyle as a personal inclination formed a significant relationship with brand attitude the characteristics of which are recognition, convenience, and familiar features regardless of the type of lifestyle. Second, consumer lifestyle in types of reality seeking, value-oriented, and fashion-pursuing formed a significant relationships with brand attachment in order of mention, whereas social oriented type did not form a significant relationship. Third, the relationship between consumer brand attitude and brand loyalty formed a significant relation with the relationship between consumer brand attachment and brand loyalty.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.7
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• pp.2508-2514
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• 2010

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

• The Research Journal of the Costume Culture
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• v.26 no.4
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• pp.598-612
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• 2018

This research aims to shed a light on the benefits and perceived risks to the willingness to use perceived by consumers, centering on design-customizing service catering to individuals' tastes and needs, and to study their impacts on the use of a design-customizing service. The validation of how benefits and perceived risks affect the intention to use showed that only aesthetic and self-expressive benefits had significant impacts on the willingness to use. However, only time/economic loss and self-design risks had negative impacts on the willingness to use a service. By gender, there was no difference in benefits and perceived risks to willingness to use for the benefit factors, whereas in terms of perceived risks to willingness to use factors. By age, there were also differences in the effects of benefits and perceived risks to purchase on the willingness to use a rash guard customizing service. There were variations in the perceived risks to the willingness to use and benefits depending on age. In particular, it was found that there were no perceived risks to the willingness to use for the age group of 10s. As design-customizing services based on individual tastes have drawn more attention recently, this research on the benefits and perceived risks to purchasing a rash guard design customizing service, as well as their effects on service use (particularly backed up by comparative analysis by gender and age), is expected to provide insights into design-customizing service strategy development.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Journal of Information Processing Systems
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• v.4 no.2
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• pp.41-52
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• 2008

In this paper, we discuss a novel reservation-based, asynchronous MAC protocol called 'Multi-rate Multi-hop MAC Protocol' (MMMP) for multi-hop ad hoc networks that provides QoS guarantees for multimedia traffic. MMMP achieves this by providing service differentiation for multirate real-time traffic (both constant and variable bit rate traffic) and guaranteeing a bounded end-to-end delay for the same while still catering to the throughput requirements of non real time traffic. In addition, it administers bandwidth preservation via a feature called 'Smart Drop' and implements efficient bandwidth usage through a mechanism called 'Release Bandwidth'. Simulation results on the QualNet simulator indicate that MMMP outperforms IEEE 802.11 on all performance metrics and can efficiently handle a large range of traffic intensity. It also outperforms other similar state-of-the-art MAC protocols.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.1024-1028
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• 2011

조리전공 남녀학생의 식습관 분석결과 남자평균 연령은 20.4세, 여자 19.8세, 신장은 남자 174.0cm, 여자 162.6cm, 체중은 남자 71.4kg, 여자 60.3kg으로 나타났다. 평균 체지방율은 남자 20.5%, 여자 30.2% 로 남녀 모두 과체중에 해당되었다. 대부분의 학생들이 본인의 체중에 유의적인 차이로 불만을 나타내었으며, 남학생의 36.2%, 여학생은 45.1%가 좀 살찐형으로 생각하고 있었으며 남녀 모두 표준형과 좀 마른형이 이상체형이라고 응답하였다. 남학생의 51.5%와 여학생은 35.2%가 아침을 먹지 않고 있었고 점심식사는 남학생은 매일 먹는 비율이 40.7%, 여학생은 매일 27.0%였으며, 저녁식사는 남학생의 54.8%, 여학생은 35.5%만이 매일 먹고 있어 유의적인 차이가 있었다. 식사형태는 밥류를 선호하고 야식은 남학생 55.7%, 여학생 69.7%로 주 1~2일 먹는 비율이 가장 많았으며, 식사를 하지 않는 이유는 시간이 없어서 못먹는다는 응답이 많았다. 스트레스 시 남학생의 56.%는 평소와 같이 먹는 반면 여학생의 58.7%는 평소보다 많이 먹고 있었다.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.161-175
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• 2008

The purpose of this research is to find out the impact of quality management and differentiation strategies on customer satisfaction and management performance in family restaurants. In particular, it aims to identify whether such quality management and differentiation strategy have positive influence on customer satisfaction and perceived customer satisfaction as indicated through management performance. For the empirical analysis, a questionnaire survey was applied to a total of 250 customers who experienced family restaurant service in Seoul during the past one year. The model was tested using SPSS 12.0 and visual PLS(partial least squares) programs on a sample of the 198 surveys which showed a 92% usable response rate. The results of empirical analysis showed as follows: 1) quality management has a significant effect on customer satisfaction and differentiation strategies but not significant on management performance. 2) differentiation strategies have a significant effect on customer satisfaction and management performance. 3) customer satisfaction has a significant effect on management performance.