• Culinary science and hospitality research
• /
• v.16 no.2
• /
• pp.215-231
• /
• 2010

This study analyzes the effects of success factors for starting business of food service industry on management performance giving executive suggestions. For this study, a survey was conducted to 270 restaurant founders in Daegu city. 237 copies of questionnaire were selected to take a regression analysis to test the hypotheses. The results of the test are as follows. First, the founder's personal characteristic factor has influence on business result. Concretely speaking, those who have enterprising characteristics proved to have influence on management performance. Second, physical surroundings, service and marketing factors had significant effects on business performance. Service factor among them was the most influential factor on business performance. Third, food quality and health-orientation factors had significant influence on business performance. Consequently, it is important to develop recipes for improving health and high-quality food materials because of well-being trends among people.

• East Asian Journal of Business Economics (EAJBE)
• /
• v.6 no.2
• /
• pp.14-27
• /
• 2018

Purpose - The purpose of this study is to analyze the effect of 'delivery service quality' of online fresh food shopping malls on 'e-satisfaction' and 'repurchase intention' of online customers. Research design, data, and methodology - To demonstrate the relationship between the delivery service quality of online fresh food shopping mall and the e-customer satisfaction and repurchase intention, the research model was designed with 5 sub-factors (promptness, accuracy, economy, safety, information) based on the contents of previous studies. The data collection is conducted with sampling survey. The participants are customers who have visited, purchased and received their orders within the last 6 months in online fresh food shopping malls. This study analyzed collected data, then confirmed and finalized the hypothesis by using IBM SPSS Statistics 21.0 statistical program. Results - Hypothesis 1: The service quality of online fresh food shopping mall will have a statistically significant effect on online customers' e-customer satisfaction. Hypothesis 2: The service quality of online fresh food shopping mall will affect the repurchase intention of online customers. Hypothesis 3: The e-customer satisfaction of online fresh food shopping mall will have a statistically significant effect on repurchase intention. Among the 5 sub-factors (promptness, accuracy, economy, safety, information) of delivery service quality, three factors such as promptness, accuracy, and safety have stronger influence on e-satisfaction and repurchase intention of online customers. Conclusions - This study has proven the feasibility and viability of the hypotheses that 1) The excellent delivery service quality of an online fresh food shopping mall primarily affects e-customer satisfaction; and that 2) Ecustomer satisfaction will secondarily serve to improve repurchase intention.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.154-166
• /
• 2011

This research aims to analyze the effects of a service employee's personality on job fit and customer orientation in food service business. Based on total 164 samples obtained from an empirical research for service employees who engage in food service business, the findings of the research are as follows. First, the service employee's personality consists of extroversion, neuroticism, agreeableness, conscientiousness and intelligence. Second, the service employee's job fit is affected by agreeableness, conscientiousness and intelligence of a service employee. Third, the service employee's extroversion, agreeableness, conscientiousness and intelligence significantly affect the service employee's customer orientation. Fourth, the service employee's customer orientation is affected by job fit. Based on the findings of this research, service employee's personality affect job fit and customer orientation.

• Food Industry And Nutrition
• /
• v.13 no.1
• /
• pp.11-16
• /
• 2008

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.6 no.2
• /
• pp.51-73
• /
• 2011

This study aims to examine factors affecting small food service business performance, which is assumed to be dependent primarily on its outskirt's residents. In contrast to the prior research, this paper measures saveral location traits as a separate service business success factor without including the factor in management factors. The empirical results show that small food service's sales can be determined significantly by business career in entrepreneurs' background features. Secondly, its sales can't be influenced by any psychlogical factors such as a desire of achievement, a propensity of risk taking and locus of control. It is assumed that questions about psychological traits based by the prior research do not suit for small food entrepreneur. Thirdly, qualified product have a significant effect on its sales. Finally, its sales can be significantly impacted by the number of customer chair.

• Agribusiness and Information Management
• /
• v.10 no.1
• /
• pp.26-34
• /
• 2018

Development, availability and users' participation in the information service of agricultural food sector is slower than that of other sectors in Korea. This phenomenon comes from the lack of development strategies and comparative analyses with other sectors, as well as the agricultural food industry's own characteristics which is developed based on the offline market. In this research, we will discuss about how to improve the public information service of agricultural food sector based on the example of establishing service improvement strategy by the most representative Okdab. In this research, we have drawn the following implications for development strategy of Okdab service based on three core keywords derived from benchmarking KOSIS. Three core subjects for upgrading public information service are 'analysis information with expertise and differentiation,' 'user cooperation-oriented platform,' and 'intuitive nd effective UX,' and to strength B.I. as an integrated information service of agricultural food sector, we need to identify the users' satisfaction and needs for the existing service, establish an optimized operating strategy on a short-term, mid-term and long term bases, and implement them in a positive way. Based on this positive action, it can become a trustworthy information service for the users, and we can expect the improvement of the users' recognition for its consistent usability and efficiency.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2019.07a
• /
• pp.407-408
• /
• 2019

This thesis determines the research framework and scale design of leisure food E-Commerce consumer satisfaction degree by referring to previous theoretical model of customer satisfaction degree, the universal satisfaction evaluation index system, and the characteristics of leisure food E-Commerce in China. In this research, consumers who have bought leisure food online are taken as the research object, data are collected by questionnaires, and exploratory factor method is used to screen valid sample data. Through the Empirical Analysis which includes Descriptive Statistical Analysis, Reliability and Validity Analysis and Structural Equation Modeling, it is concluded that website design, logistics delivery service, commodity quality, and after-sales service are the main service quality on which the Leisure food E-Commerce enterprises should take focus. The service quality has significant positive influences on satisfaction degree. On the other hand consumer satisfaction has a significant positive influence on customer loyalty, which will create more earnings for the Leisure food E-Commerce enterprises.

• East Asian Journal of Business Economics (EAJBE)
• /
• v.7 no.1
• /
• pp.1-16
• /
• 2019

Purpose - For the development of fresh food shopping malls, consumers should continue to experience loyalty and favorability for the company's products or brands, and this should lead directly to purchase so that active word-ofmouth and recommendation should be encouraged. Therefore, the purpose of this study is to investigate the effect of e-service quality and e-ERM on e-loyalty with customer satisfaction and commitment as mediators. Research design, data, and methodology - This study was conducted by sample survey method on 320 online customers who have experience in using major online fresh food shopping malls for more than one year. Data analysis methods were frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and structural equation model analysis. Result - Hypothesis 1 through Hypothesis 7 were all supported. The results of this study suggest that e-service quality and e-CRM of online fresh food shopping malls have a significant effect on satisfaction and commitment. Therefore, the conclusion has been derived that the focus of this study, that such satisfaction and commitment have a significant effect on e-customer loyalty. has been supported theoretically and empirically. Conclusion - This study suggests that studies on customer loyalty based on activation commerce factors related to fresh food in online shopping malls will be an index that can reflect on customer's needs corresponding with future trends of not only online shopping malls but also offline shopping malls.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.12 no.2
• /
• pp.77-86
• /
• 2017

Selection of location in food service start-up business is sure to be a shortcut to achievement of business performance, and in this context, it's no exaggeration to say that food service industry is an real estate industry. This study looked into what influence of the location factor in food service start-up business had on sales performance, and intended to verify whether the location factors ultimately influenced business performance consequent on the influence of location factors on start-up business satisfaction. To this end, this study set food service owner-operators as its research subject, and conducted a survey of the operators (of restaurants) located in Anyang-si from December 1, 2016 until January 30, 2017. This study distributed a total of 300 copies of questionnaires, and collected 245 copes, among which this study used 198 copies for empirical study excluding the copies whose reply was unfaithful. This study did empirical analysis of 198 copies using SPSS 22.0 Statistical Package Program, together with the application of frequency analysis, factor analysis and regression analysis. The major results of this study are as follows: First, this study divided the location factors in food service start-up business stores into the four, i.e. accessibility, clustering property, placeness and visibility, etc. Second, the study results showed that accessibility, clustering property, placeness and visibility had significant influence as one in the influence of locational factors on sales performance. Third, this study could understand that start-up business satisfaction had a partial mediated effect in the influence of location factors on sales performance. Resultantly, this study confirmed food service start-up business's own selection of location, and wished to find major factors and a differentiated point in time of selection of location of stores in other fields. Such a result gives an implication that it's necessary to concentrate all efforts to increase sales performance of food service start-up business from the location selection phase, and to make efforts to increase start-up business satisfaction.

• Korean Journal of Community Nutrition
• /
• v.12 no.2
• /
• pp.178-188
• /
• 2007

This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.