• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2008년도 추계학술발표논문집
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• pp.144-149
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• 2008

호텔 기업은 고객에게 최고의 숙박과 식사 시설을 제공하여야 한다. 또한 고객에게 최고 품질의 서비스를 해야 한다. 고객의 호텔 선택 기준은 매우 까다롭다. 숙박 이용, 식당 이용, 컨벤션 이용 의도에 따라 호텔 선택의 기준도 다르며, 호텔 인지도도 달라진다. 본 연구는 이러한 호텔 이용자의 이용 의도에 따라 호텔 선택의 영향을 분석하였다. 분석 방법은 구조적 모형 검증 방식을 통하여 실시하였다. 연구 결과의 특징은 식당 이용, 숙박 이용, 컨벤션 이용 의도에 따라 호텔 선택을 하고 있는 것으로 나타났다. 그렇지만 호텔 브랜드 지각 또는 서비스 품질지각에 따라 호텔을 선택하는 가설을 채택하지는 못했다.

• 한국조리학회지
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• 제10권1호
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• pp.46-63
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• 2004

The service quality factors which causes an effect in restaurant selections appeared with gain and loss factors of essence and the customers. The restaurant recommendation factor was appeared with shedding of blood characteristics. The research which sees Korean-style food party's decision making is difficult with the plan of the security and loyalty of customers presented. The marketing strategy for the customer loyalty of Korean-style food party will be able to be overcome. The critical point of the research which sees for the security of the loyalty customer selects a target market, and the strategy which invades intensively is necessary. The Korean-style food party decision may cause the customer fractionation anger which follows in market fractionation anger. It does not become accomplished from the research which sees but with the critical point of research to appear, the research of creation of the loyalty customer who applies a market fractionation anger necessity will be becomes feed with hereafter research subject.

• 한국조리학회지
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• 제12권3호
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• pp.134-150
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• 2006

This research is based on the survey of strategic alliance of the foodservice industry conducted by interviewing their customers. We found out that cooperating and information of benefits influenced revisiting followed by service quality and customer satisfaction. As a result of research, we noticed that for breaking through the depression and having synergic effects among the enterprises, providing high service and quality to customer is a key to success. It must be used as an essential part of marketing strategic plans for maintaining and increasing customers, guiding partner selection among the enterprises.

• 한국식생활문화학회지
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• 제21권6호
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• pp.571-576
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• 2006

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

• 한국식품조리과학회지
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• 제25권1호
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• pp.119-125
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• 2009

백복령 분말을 0, 1, 3, 5, 7%를 함유한 어묵을 제조하여 수분함량, 색도와 절곡검사, 기계적 texture, 관능검사, 기호도 검사 등의 특성을 조사하였다. 백복령 분말을 첨가한 백복령 어묵의 수분함량은 모든 시료가 37%대의 수분을 함유하고 있어 고른 분포를 띄었다. 색도 변화에서 어묵의 L값은 백복령 분말 첨가량이 증가할수록 감소 하였으나, a과 b값은 백복령 분말의 첨가량이 증가할수록 증가하였다. 어묵의 유연성을 나타내는 절곡검사에서는 모든 시료에서 AA로 측정되어 백복령 분말의 첨가에 관계없이 우수한 것으로 나타났다. 백복령 분말을 첨가한 백복령 어묵의 기계적 texture는 파쇄성은 백복령 분말 첨가량이 증가할수록 증가하였으나, 탄력성은 감소하였다. 어묵의 관능검사에서는 어묵의 색상, 향미, 경도, 응집성는 백복령 분말의 첨가량이 증가할수록 높게 나타났으나, 매끄러운 정도와 느끼한 맛은 백복령 분말의 첨가량이 증가할수록 감소하였다. 어묵의 기호도 검사에서는 3WPWP군이 외관의 기호도, 향미의 기호도, 맛의 기호도, 질감의 기호도, 전반적인 기호도 등의 모든 항목에서 가장 높은 평가를 받았다. 따라서 백복령을 첨가한 건강기능성 백복령 어묵의 가공 적성에 적절한 백복령의 첨가량은 3%가 적당하다고 사료되며 백복령을 함유한 고품질의 어묵의 제조 가능성을 확인하였다.

• 마케팅과학연구
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• 제17권4호
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• pp.1-22
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• 2007

본 연구는 호텔기업의 종업원 서비스지향성이 종업원의 서비스성과, 직무만족, 그리고 조직몰입에 미치는 영향을 연구하기 위한 것이다. 이를 위하여 부산지역 특1급 호텔에 근무하는 278명의 종업원들로부터 데이터를 수집하였다. 분석결과는 다음과 같다. 첫째, 호텔기업 종업원의 서비스지향성이 높을수록, 서비스성과, 직무만족, 그리고 조직몰입이 높아지는 것으로 나타났다. 둘째, 서비스성과가 높을수록, 직무만족, 조직몰입이 높아지는 것으로 나타났다. 셋째, 직무만족이 높을수록, 조직몰입이 높아지는 것으로 나타났다. 마지막으로, 본 연구의 시사점과 한계점, 그리고 향후 연구방향이 제시되었다.

• 한국조리학회지
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• 제13권2호
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• pp.98-109
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• 2007

Consumers purchase bakery products and evaluate them with various wants and needs when they need them. It shows that there are changes and improvements in quality factors like nutritional consideration rather than simply eating for survival. The purpose of this study was to research how well the consumers perceive necessary nutritional information, how nutritional information on bakery products affects the consumers' perceived risk and evaluation, and how consumers' perceived risk on bakery products affects their evaluation on them. The research was done through surveys for the people in the Busan Metropolitan area. 200 out of 250 answers were used in analyzing frequency, factor, and simple regression through SPSS Win 10. The findings were as follows; first, the more nutritional information consumers have, the less perceived risk they feel, i.e., positive nutritional information affects reducing the consumers' perceived risk. Second, as perceived risk gets reduced, consumers' evaluation on bakery products has meaningful influence on their perceived risk level. Third, these consumers' perceived risk affects their evaluation on bakery products meaningfully. The results of this study can be the meaningful base of information sources in establishing marketing strategies in bakery industry.

• 한국조리학회지
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• 제12권4호
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• pp.63-79
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• 2006

This study was conducted to investigate the effect of restaurant environment upon customers' satisfaction and crowdedness awareness from July 4 to 30. Total 800 sets of questionnaire were distributed among major foodservice corporations including 16 restaurants from McDonald, Burger King, Popeyes, KFC, Ritz Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut, Pul-hyanggi(Scent of grass), Nolboo Co., and Our Story. They received 50 sets each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25%) were retrieved and underwent the Multiple Regression Analysis. We found the following results from the study. First, among each variable of restaurant environment that had a significant effect on crowdedness, "fast service" and "responsiveness to customer complaints" scored a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowdedness, "quality of facilities" scored the highest regression coefficient value 0.423 with a standard error score 0.1074, followed by "condition of waiting", "overall ambience" and "service quality" in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, "condition of waiting" showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by "cleanliness", "service quality" and "convenience', in ascending order.

• 산경연구논집
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• 제10권11호
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• pp.7-13
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• 2019

Purpose: In the past, the South Korean government made various efforts to attract Chinese tourists, resulting in gradually more inbound tourists. In 2016, the number of Chinese tourists to South Korea peaked at 8.06 million and became the top source market. Nevertheless, increasing numbers of consumers choose to adopt the mobile payment tool instead of cash and credit cards in modern times with developed IT services. Research design, data, and methodology: IBM SPSS AMOS 23.0 and IBM Statistics 23.0 were used to analyze the data, which was collected from hotel employees in China from March 25 to May 10. Results: First, Interactivity, security, convenience, local information supply and user interface had positive effects on satisfaction and reliability. Second, it was believed that the convenience of Alipay played a positive role in increasing reliability and satisfaction through verification. Third, the role of use rate was found to be important in the development of Alipay functions. Conclusions: Based on the result, an analysis on the development of the Alipay market and the use of Alipay in South Korea is warranted. Furthermore, this paper will serve as a basis for flexible strategic plans for the development of Alipay and SMEs in South Korea.

• 한국식생활문화학회지
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• 제22권6호
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• pp.696-704
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• 2007

To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.