• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.772-776
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• 2006

The purpose of this study was to examine the differences in satisfaction of leisure life and quality of life using standardized evaluation tools developed by WHO. Resource availability when dining out was measured by objective index(time of dining out, dining out expense) and subjective index(perceived satisfaction with time of dining out and dining out expense). In this study, 500 questionnaires(male & female adults) located in Seoul and the metropolitan area were sampled by convenience sampling and gather in 433 sheets of questionnaire. Data was analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and regression analysis using SPSS Win 12.0. As a result there was high positive correlation between time of dining out, dining out expense and perceived satisfaction with time of dining out and dining out expense. Moreover, dining out resources impact on leisure life satisfaction and quality of life. Leisure life satisfaction had fairly high effects on quality of life. Since there is an increase in leisure time the desire to improve quality of life while enjoying dining out as a part of leisure life is increasing and as various forms of consumption takes place, it suggests that segmentation of dining out market is necessary and marketing strategy should be established.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.239-249
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• 1994

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out according to age groups and sex distinction in Pusan area. The survey was conducted on 464 peoples who live or work, including students aged more than 4th grade in elementary school In Pusan area. The results of the questionnaires are as follows. The survey on dining-out time indicated that most of peoples like to dine out at supper time more than at luncheon. The motivations of dining out were in order of the time going out with family, having party and meeting with friends. Restaurants used frequently at luncheon time were in order of flour food shop, Chinese-style food shop and Korean-style food shop, and at supper time were in order of Korean-style food shop, roasts rib shop and Chinese-style food shop. The survey on dining-out cost indicated that 71.88% of respondents were payed out less than 4,000 won Per one person at luncheon, but 54.67% of them were payed out more than 5,000 won at supper. The reasons of prefferring food shop used first were in order of delicious taste, sanitary circumstance and economical price, and of no prefferring food shop used first were untasty, unsanitary circumstance and expensiveness. But, the results of the propensity to dining-out were different according to sex distinction, age groups and jobs.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.536-544
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• 2008

The principal objectives of this study were to identify diet problems associated with dining out, and to suggest dining out strategies for groups with diet problems. The data collected from adults(all over 20 years old) from the third Korea National Health and Nutrition Examination Survey III(KNHANES III), conducted in 2005, were used in this study. A total of 6,497 data were included in our statistical analyses, using SPSS 14.0. The results of this study demonstrated that there were significant differences in dining out frequency between different genders(p<0.001), ages(p<0.001), and economic status (p<0.001). With the crosstabulation analysis using the Chi-square statistics, the middle class males aged $20{\sim}29$(p<0.05), and lower class females aged 65 and over evidenced different degrees of compliance with the following guidelines. 'Eat a variety of foods' varied by frequency of dining out. In addition, the degree of compliance with the guidelines 'Increase activity and eat an adequate amount of foods for weight control', 'Enjoy the Korean traditional diet', and 'Control consumption of alcohol' also differed by dining out frequency in certain populations. With these results, dining out strategies were suggested for the groups with diet problems associated with dining out.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.128-137
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• 2010

Due to the increasing income of married working couples, people have become accustomed to dining out and spending more money when doing so. As a result, various restaurants are operating and new concept restaurants are emerging to meet the needs of customers. The purpose of dining-out depends upon who the companion is and the choice of restaurant and spending seems to be affected by the purpose. In addition, characteristics of consumers influence their dining-out behaviors. This study explored the relationship the between characteristics of consumers and their reasons for eating-out purpose, choice of restaurant, spending habits and preferred restaurant type.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.93-116
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• 2002

Through a questionnaire survey of 607 respondents over 20 years old currently residing in Seoul, general conditions, items and amount of daily diet, preference of dining-out and instant food, and concern for health were surveyed and the results are as follows. A large portion of respondents, at 36.2% of all respondents, were 20 years old, 57.7% of them graduated from high school or over, and most of them(61.9%) were over middle-class level of living standard. More than half (50.9%) of whom paid less than 10% for dining-out took breakfast as a rule, and 38.3% of whom regularly took meals and 37.3% of them took their regular daily routines. But among whom spent more than 31% for dining-out 46.2% of them took snacks between meals every day. Also, among whom spent more then 31% for dining-out, about 25.6% of them usually dined out every day. On concerns for health, among whom spent less than 10% of dining-out expense, 53.9% of them took exercise almost every day and 32.8% for 30 minutes, and 34.6% of them were generally healthy and 67.5% of them had normal blood pressure. But among whom spent more than 31% for dining-out expenses, 10.3% of them were not healthy, 15.4% had higher blood pressure and 20.5% had lower blood pressure, thus those portion were relatively higher compared with the former group. From those research results, therefore, group who spent lower dining-out expenses were older people with lower educational and living level but regularly took breakfast and exercise. Thus, their daily schedules were routine and took regular meals with healthy condition. The group with lower dining-out expense took right food pattern and kept healthy condition, and, therefore, it implied that dining-out gave significant influence to food pattern of grown-ups. Therefore, nutrition education for grown-ups might be necessary again and our foods as a diet should be re-evaluated and re-highlighted. To formulate the practical nutrition education in early childhood, practical, systematic, and continuous nutrition education might be required and effective and multidimensional education programs should be developed. In addition, various menus of breakfast with diverse materials, wide range of nutrition, and being convenient and time-saving must be studied in the near future.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.359-367
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• 1996

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.5-24
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• 1999

The Dining-out industry should catch up with the rapid change of economic environment actively and achieve the objectives of the company. Therefore, the management of Dining-out industry should be focused on the customers' changeable behavior, which is the center of economic environment, and make customers satisfied as the first factor. The purpose of this study is to find out the relation between the customers' content and the growing of selling in Dining-out industry, to compare with the merit and the demerit of the Dining-out industry objectively, and finally to contribute the increasing of selling in Dining-out industry.

• Journal of Arbitration Studies
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• v.15 no.3
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• pp.207-232
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• 2005

This study is for an example of arbitration of a dining out franchise company in Korea and franchise system currently is expanding and developing to international trade. The main reason for that is franchising has some benefits compared to the existing trades. Korean dining-out industry has largely developed for the past 20 years, but there are little world-class company of the industry, because dining-out industry should go for qualitative as well as quantitative growth at the same time. Korean dining-out industry has adopted licensing and joint-venture among growth strategies, but the franchise system among them seems to have taken its place as a representative strategy for management to develop dining-out industry. The history of Korean dining-out franchise industry is very short and it is true that we have no a management philosophy of accompanying growth with franchise due to a short experiences and recognition of top management or managers and short-term strategy for branch expansion. For a brilliant growth of dining-out franchise industry, to settle disputes through arbitration, in case of disputes taking place, is very important, because the franchise industry is a frequent-trading sector, requires expert-level knowledge, favors a closed examination and also needs a fast solution. As the franchise industry has been sharply growing around the world, there is more possibility of disputes, and various and complicated laws of the industry are related to disputes as well, so much more expert-level knowledge is required to solve disputes. Therefore, affiliated headquarters hope a disclosed settlement of their disputes and their any disputes should be fast settled for the benefits of affiliated members.