• 한국조리학회지
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• 제16권1호
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• pp.165-179
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• 2010

본 연구의 목적은 지역 특산물 먹거리 타운 식당의 물리적 환경의 중요성을 연구하고, 물리적 환경이 고객의 감정과 고객 만족에 미치는 영향을 연구하여 물리적 환경의 개선점과 시사점을 제시하기 위함이다. 설문지는 2009년 6월 21일부터 7월 10일까지 20일에 걸쳐 이루어졌으며, 총 300부가 배포되었고, 수거된 설문지는 273부이었으며, 불성실하게 응답한 것을 제외한 후 258부(86.0%)의 설문지가 최종 분석에 사용되었다. 연구 결과, 첫째, 물리적 환경 요인인 편의성, 매력성, 청결성, 오락성 중 매력성을 제외한 오락성, 청결성, 편의성이 높을수록 고객의 감정 반응은 높아지는 것으로 나타났다. 둘째, 물리적 환경 요인인 편의성, 매력성, 청결성, 오락성 중 매력성을 제외한 오락성, 청결성, 편의성이 높을수록 고객 만족은 높아지는 것으로 나타났다. 셋째, 고객의 감정적 반응은 지역 특산물 먹거리 타운 식당에 대한 고객 만족에 영향을 미치는 것을 나타났다.

• 무역학회지
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• 제44권6호
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• pp.151-168
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• 2019

This study aims to investigate the determinants that can influence customer satisfaction and loyalty. Compared to some of the determinants that have been investigated by other scholars before, this study also includes a new approach to mobile food-ordering that has only appeared within the Chinese fast-food industry in recent years. It is very important to test if the convenience of mobile ordering services can influence customer satisfaction, as more and more customers are using mobile apps to order food, especially in the 4th Industrial Revolution Era. Research data mostly was collected from customers who visited one of five famous Western fast-food restaurants (KFC, McDonald's, Pizza Hut, Subway, and Burger King) in China. The results show that not only price, service quality, food quality, and the physical environment can significantly affect customer satisfaction but also the convenience of mobile ordering services, a new determinant accompanied by the fast development of IoT technology.

• 한국식품영양과학회지
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• 제36권1호
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• pp.124-130
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• 2007

본 연구에서는 한식당에 대한 외국인 고객의 가격민감성을 측정하였으며, 그 결과 한식당 유형별로 가격민감성이 다르게 측정되어 가격이 각 외식업체의 제품과 서비스의 품질과 가치를 특징짓는 것으로 나타났다. 이에 따라 소비자의 서로 다른 요구에 의해 준거 가격이 복잡해지며, 소비자의 구매 목적에 따라서도 영향을 미치는 것을 알 수 있었다. 특히, 외국인 국적별로 가격민감성을 비교한 결과, 각 세분 시장별로 가격민감성에 차이를 나타냈는데, 전반적으로 일본인이 다른 세분시장에 비해 가격에 민감한 경향을 보이는 것으로 측정되었다. 이러한 가격민감성측정 모델은 다른 타겟 시장의 민감성과 각각의 수용가격범위를 측정할 수 있으므로, 외식업체 운영자들은 어떤 시장이 얼마의 최소한의 가격으로 구매 행동을 하지 않으며, 어떤 시장에 그 가격에 맞는 가치를 제공하도록 노력을 기울일 것인지 파악해야 한다. 또한 가격과 품질사이의 단순한 상관관계에 의해서만 소비자들의 행동을 설명하기 엔 너무 많은 변수들과 상황이 존재하고 있다. 따라서 구매 동기,사회적 환경 등의 요인, 시간제한, 계절적 효과, 물리적 환경, 구매 주체, 분위기 등의 상황적 변수들이 가격 민감 행동과 상호 작용 가능한 잠재적 요인들이므로 가격민감성과의 상관관계 분석도 가능할 것이다. 그러나 가격은 동질적인 제품 또는 동질적인 상황에서 소비되는 제품과 서비스에 대해서는 그 중요성이 떨어지고, 브랜드가 품질의 지각과 가치의 지각, 그리고 구매의도에도 긍정적인 영향을 미치게 되므로 외식기업들은 궁극적으로 이러한 순간에 다른 브랜드와 차별화 될 수 있는 한식 브랜드 요인들을 강조하여 경쟁적인 이익과 이윤을 증가시켜야 함을 잊지 말아야 할 것이다. 이와 함께 소비자의 기호와 욕구를 충족시킬 수 있는 가격과 가치 부여만이 고객 만족과 재 방문, 나아가 충성 고객을 이끌 수 있으며, 외식기업의 이를 활용한 가격전략 수립이 우선되어야 한다.

• 한국식생활문화학회지
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• 제4권3호
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• pp.237-243
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• 1989

A secondary survey was conducted to investigate the customers' opinions on fast foods at thirty noodle chain restaurants in Seoul from November 16 to 25, 1988. The results are summarized as follows: 584 customers were surveyed consisting 42% of male and 58% of female. Proportion of age groups was 32.9% of adolescents, 38.7% of young adults, and 28.4% of adults. Females and young adults visited more than once or twice a week. The majority of customers had a favorable opinions to 'convenience in diet' and 'use on busy', but unfavorable to 'consistant quality of meals is keeping', and 'consistency in service is keeping'. The priority of important factors in purchasing fast foods were the cleanliness, taste of meals, convenience, and the price. Customers were most satisfied with atmosphere, while least satisfied with the price.

• Nutrition Research and Practice
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• 제11권2호
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• pp.155-163
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• 2017

BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.

• 한국조리학회지
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• 제12권3호
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• 한국조리학회지
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• 제10권1호
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• 한국농촌건축학회논문집
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• 제19권1호
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• pp.43-50
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• 2017

This paper presents improvement of consumer's access and convenience to Farmers Market(Local Food Shop). We analyzed case studies and proposed plans of Local Food Shop and related facilities. The results are described below. Thorough pre-education and public relations with extensive support for agricultural products in the area and external support are necessary. Most importantly, the consuming population was close. These factors were the factors of success. Tourists' visit is effective. Consumer distance should be within 10km. Long distance tourists need a way to attract tourists on weekends. It is an advantage that there are many consumers. And it would be nice to have a market in the vicinity. And it is necessary to develop various activities such as experience activities and programs. Also, a place convenient for cooperation with the government office, public health center, etc. is good. Accessibility is enhanced when ICs of frequent highway and highway are close to cars. As a suggestion of placing a direct sales place, we will set up a place for consumers to collaborate and relax and also consider the convenience of providers. For the convenience of consumers' shopping, including sales outlets, we set up booths for daily necessities and industrial products, and place other agricultural cooperatives (NACF banks), local cafes and farmer restaurants in front. Consider multifunction combined service center for consumers and farmers.

• 한국조리학회지
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• 제13권1호
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• pp.24-40
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• 2007

This study investigated an effective countermeasure of each restaurant under the present market conditions by grasping consumers‘ brand recognition and preferences over six restaurants in the metropolitan area centering around Seoul and comparing and analyzing selection properties that satisfy customers. The survey used a self-recording method that respondents write in the answers in person, and its subjects were the customers of restaurants in the metropolitan area from July to August, 2006. We made the MDS(multidimensional scaling) analysis of the available data from 408 respondents, using the SPSS statistical analysis program. The result was as follows. First, there were intensely competitive relationships between Nolboo Bossam and Wonhalmeoni Bossam, and between Outback Steakhouse and TGIF. Marche and Bennigan’s, however, didn‘t have a competitive relationship but kept a complementary one. Second, Wonhalmeoni Bossam was most favorably commented upon in its facilities, atmosphere, location, services, convenience(business hours, parking, transportation), recognition(popularity, fame, advertisement), sanitation and cleanliness, reasonable prices (food and drinks), etc., and then came Nolboo Bossam, TGIF, Outback Steakhouse, Bennigan’s, and Marche in that order. Third, in case of selection properties on taste of food, TGIF was estimated as the best, and then came Outback Steakhouse, Bennigan's, Marche, Wonhalmeoni Bossam, and Nolboo Bossam.

• 한국식생활문화학회지
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• 제19권1호
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.