• 한국조리학회지
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• 제13권1호
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• pp.143-151
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• 2007

The purpose of this study was to fine out a relation to the profitability in the view of market-orientation and examine the roles of marketing efficiency and adaptability in foodservice companies. In the previous studies, because of the concepts of market-orientation have mostly focused on hotels or common companies, in this study aimed to foodservice companies. This study was on the basis of Kohli & Jaworski (1990)'s theory. For the validity verification of measured items, SPSS WINDOW 10.0 was used to analyze factors and, for the reliability verification, Cronbach's Alpha coefficient was used. The result was as follows. First, market-orientation has great influence on customer satisfaction and customer loyalty. Second, customer satisfaction and customer loyalty were acquired for the good marketing efficiency and adaptability in foodservice companies. Thus, from now on, the foodservice company need to carry out the market-orientation concept.

• 한국식생활문화학회지
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• 제25권6호
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• pp.755-763
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• 2010

The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.

• 식품보건융합연구
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• 제9권6호
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• pp.21-26
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• 2023

Purpose: This study aims to explore how the modern foodservice industry reflects consumers' rapidly changing taste preferences and health consciousness. In particular, it looks at how companies such as Yakult Korea are expanding their business to meet diverse consumer demands and how traditional and exotic tastes are driving the growth of the sauce market. Research methods: this study was conducted through market analysis, consumer behavior research and case studies. Sales data, consumer purchasing patterns and product development strategy case studies of sauce products in domestic and global markets were investigated to analyze the impact of taste and health harmony and storytelling on brand value. Conclusion: The foodservice industry is meeting consumer expectations for health and taste harmony by developing innovative products that satisfy the senses and adopting marketing strategies through strong storytelling. The success of exotic sauce products in particular reflects consumers' desire for diversity. Implications: the findings suggest that the foodservice industry must continue to innovate to meet consumers' health and taste expectations. They also reveal that product storytelling plays an important role in enhancing brand value. This requires a strategic approach to long-term brand growth and market differentiation. Companies need to reflect these changes in consumer buying behavior.

• 동아시아식생활학회지
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• 제20권1호
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• pp.166-174
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• 2010

It is widely accepted that there are first mover advantages in various existing industries. However, few studies have been conducted to evaluate the first mover advantages shown in the foodservice industry, whether first movers practically have first mover advantages, and what effects these advantages have on foodservice enterprises. Specifically this study was designed to identify the relationship between first mover advantages and business performance in the foodservice industry. To accomplish this, questionnaires were sent to and collected from selected first movers consisting of 70 foodservice franchised enterprises. SPSS 15.0 was then employed to conduct factor analysis, reliability analysis, correlation analysis, and regression analysis. The analyses revealed that the franchised foodservice enterprises could provide several strategies that enabled them to grow quickly and to establish more shops in their market. In addition, having a greater number of shops resulted in greater advantages when compared to their competitors. Moreover, the advantages of first movers had a significant effect on their business performance. Taken together, these findings imply that if foodservice enterprises franchise their business as early as possible, they can more easily preoccupy their market and enjoy more first mover advantages. This study is meaningful and differentiated from existing studies in that it investigated first mover advantages of the foodservice enterprises in the appropriate industry.

• 한국조리학회지
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• 제3권
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• pp.57-81
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• 1997

Recently foodservice industry marketing environment changes rapidly and the qualitic change of demand is accelerated from high growth phase to low growth on industrial environment. To actively competely with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. To introduce the modern management technique to pursue the management utility by establishing the market segmentation forcusing the target market and discriminating strategy of menu and service. The method of this study is focused on the changes of foodservice industrial environment and alternatives.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.556-565
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• 2003

Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7％ of faculty and a 69.7％ of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery. (Korean J Community Nutrition 8(4) : 556 ∼565, 2003)

• 한국조리학회지
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• 제5권2호
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• pp.353-371
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• 1999

Korean foodservice's circulation industry has been developed with enforcement plan of circulation modernization for the purpose of circulation construction improvement in 1992 and revision plan of circulation modernization plan preparing circulation market opening in 1995. But Korean circulation step is still in an early stage compare the advanced nations, so it has a bad effect in case the price competition and the profits, A circulation industry has originally premodenization. But it could be changed leading industry of 21 century, because it can used not only latest technique through information network but also leisure market of consumption industry. We must be enough a purchase condition of direct transaction from a minimum of circulation in order to compete with new business industry of advanced nations. Threfore the scheme for the development of foodservice industry should be improve a circulation management environment of circulation company, also the government should be improve the system in the policy. Both the government and the enterprose must reinforce efforts for high level competition more than the present states. From the view point of the bedelayed industry of all industries, the chance of new business will be created more than others.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제8차 해외연수및 제3차 국제학술세미나
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• pp.11-28
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• 2006

• Journal of Nutrition and Health
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• 제38권9호
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• pp.765-776
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• 2005

The purposes of this study were to a) examine IC (intellectual capital) circumstance of CFMC (contract foodservice management company), b) identify the correlation between IC of CFMC, c) analyze the cause and effect of IC in the viewpoint of contractor, client, and customer. The questionnaires of IC measurement were handed out to 108 CfHCs, there composing of main office employees, foodservice managers, customers, and clients of 207 school, 38 hospital, and 86 business/industry foodservices. The statistical data analysis was completed using SPSS Win (ver 12.0) for descriptive analysis, correlation analysis, simple linear regression analysis. First, CFMCs had operational experience for an average of 8 years and 8 months, and served an average of 38,540 meals a day. Most of the respondent companies operated 'food supply/distribution($50\%$)', 'catering ($46.7\%$)', and restaurant business ($43.3\%$)' except for institutional foodservice and managed an average of 66 clients for the contract period of 2 years and 3 months. Second, there was positive correlation between $\ulcorner$sales of foodservice$\lrcorner$ and 'market ability', $\ulcorner$client satisfaction$\lrcorner$ and necessary intellectual capital for managing branch/chain foodservice office, and $\ulcorner$customer satisfaction$\lrcorner$ and $\ulcorner$renewal and development$\lrcorner$, 'market ability', 'infrastructure support for foodservice operation', 'employee satisfaction', respectively. Finally, the result of the cause and effect analysis on CFMCs, clients, and customers was positively influenced by 'client satisfaction' with 'customer satisfaction', 'infrastructure support for foodservice operation' and 'customer satisfaction' with 'employee satisfaction', and 'infrastructure support for foodservice operation'. In conclusion, if CFMCs were to perform a routine checkups by utilizing CFMC's IC measuring tool, improvements in CFMC operational capacities as well as foodservice quality can be noted. Additionally, CFMCS can satisfy their client-customer relationship by employing internal marketing thechniques for employee, a more efficient infrastructure support system, and construc tive infrastructure utilization. Therefore, CFMCs can show significant improvement in their sales and foodservice quali-ty though continuous maintenance of the client and customer satisfaction.

• 경영과정보연구
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• 제28권2호
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• pp.1-19
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• 2009

많은 외식기업들은 시장에서 이미 성공한 브랜드를 무형의 자산으로 취급하고, 이를 보다 적극적으로 활용하기 위한 마케팅 전략의 일환으로 브랜드확장을 이용하고 있다. 브랜드확장전략은 브랜드이미지를 강화하고 마케팅비용을 감소한다. 본 연구의 결과는 다음과 같다. 첫째, 본 연구의 가설 (H-1)에 해당하는 확장브랜드에 대한 이미지와 확장브랜드에 대한 태도와의 관계를 검증한 결과, 계수 값이 0.43, t값이 4.21로 나타나 통계적인 유의성이 검증되었다. 확장된 브랜드 이미지는 확장된 브랜드 태도에 가장 강력하게 영향을 미친다. 둘째, 확장브랜드에 대한 태도와 확장브랜드의 충성도간의 관계(H-2)에 있어서도 계수의 값이 0.29, t값이 3.08로 나타나 확장브랜드에 대한 태도가 확장브랜드의 충성도에 영향을 미친다는 것을 알 수 있다. 본 연구결과, 외식브랜드는 고객과 외식기업간의 단순한 거래의 수단이 아닌 지속적인 관계의 개념의 확장으로써 적용되는 상호작용적 수단으로 인식해야 한다. 특히 이미지와 태도, 그리고 재방문의도, 추천의도와 같은 충성도와 어떠한 영향관계가 있는지 조명한 부분은 이와 유사한 선행연구들의 이론적 한계를 극복할 하나의 이론적 실마리를 제공한다.