• Culinary science and hospitality research
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• v.23 no.5
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• pp.92-100
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• 2017

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.479-487
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• 2011

This research is to find a way to improve level of management performance and power of competition against other competitors in the same field. especially, outsourcing closely related management performance has been studied. In this research, 250 questionnaires for super delux hotel were distributed and analyzed 236 with Path Analysis. finally, the most important things impacting financial performance have shown contract cost, skills, inner management skills, clarity of contract conditions, etc... controllable outsourcing factors and cooperation between outsourcing company and hotel as well is important to improve service quality based on work efficiency. In conclusion, hotel industry has to continue to work on building stronger relationship with outsourcing companies based on controllable outsourcing factors. it will bring positive effect to management performance through customer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• International Area Studies Review
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• v.14 no.2
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• pp.159-180
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• 2010

The purpose of this study is to examine how perceived service quality, value congruence influences uncertainty avoidance, customer satisfaction and customer loyalty, and in turn, provides insight for Korean banks when they penetrate into the Chinese marketplace. In so doing, this study conducts a survey on participants who are using banking services in the Changchun, Jinan, Guangzhou of Jilin Province, Shandong Province and Guangdong Province. The findings are as followed. First, Uncertainty avoidance plays an important mediating role in the relationship between perceived service quality and customer satisfaction, between value congruence and customer satisfaction. Uncertainty avoidance has a direct effect on customer satisfaction, but is significantly negative. Second, value congruence has a direct effect on uncertainty avoidance, but is significantly negative. Third, customer satisfaction has a direct effect on attitudinal loyalty and behavioral loyalty.

• The Korean Journal of Franchise Management
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• v.10 no.4
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• pp.19-29
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• 2019

Purpose: In beauty industry, service quality is very critical, because it impacts on the customer's positive attitude and behavior to the beauty salon or beauty brand. Thus, this research examines the effects of service attributes on customer satisfaction and loyalty in beauty salon. This research suggests the guidelines for how beauty salons should manage their physical environment, price policy, professional skills, and employees that improve management and business performance. Research design, data, and methodology: This study examines the structural relationship between service attributes, customer satisfaction, and loyalty. Service attributes divide into four sub-dimensions such as servicescape, price service, technical service, and employee service. In order to test the purposes of this research, research model and hypotheses were developed. All constructs were measured with multiple items developed and examined in previous studies. A total of 160 questionnaires were distributed and collected, and 150 were used for analysis except 10 that were unresponsive or unfaithful. The data were analyzed using SPSS 22.0 and SmartPLS 3.0 statistical package program. Result: The results of this research are as follows. First, all sub-dimensions of service attributes such as servicescape, price service, technical service, and employee service have significant positive impacts on satisfaction. Second, customer satisfaction have significant impact on loyalty. Conclusions: This study suggests an integrated model of the relationship that the characteristics of beauty salon service attributes affect customer loyalty through satisfaction, and suggests how to manage and allocate limited resources in the beauty industry. The findings of this research indicate that the level of customer satisfaction is shown to be increased by servicescape, technical characteristics, value of money, and human attributes. Thus, beauty salon management should focus on the relationship with their customers how to improve customer loyalty through satisfaction. The quality of beauty service influences customer's attitudes and behaviors toward beauty salon. Considering the beauty business, where the quality and customer satisfaction of beauty services are determined by the hairdresser's beauty skills,, the beauty salons must find ways to improve their skills and new trend of hair style. If beauty salon customers perceive the high quality of beauty service, they revisit beauty salon and recommend it to others.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.148-157
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• 2016

This study verified the effects of the quality characteristics of dessert cafes by business start-ups according to dietary life styles of consumer. Data was collected over 15 days starting from April 15, 2016 from 218 customers who visited dessert cafes. In brief, the research results are as follows. First, in order to verify the influence of service quality of dessert cafes according to dietary life styles, 3-kinds of variables, namely taste-pursuing type, convenience-pursuing type, and health-pursuing type, were set up for the lower variables, and 2-kinds variables, specifically credibility and sympathy, were established for service quality as dependent variables. The results of the regression analysis showed that, taste-pursuing type (${\beta}=.371$, p<.001), convenience-pursuing type (${\beta}=.401$, p<.001), health-pursuing type (${\beta}=.474$, p<.001), all 3-kinds of dietary life style, had a significant, positive(+) corelation ton the credibility of service quality. in addition, regression analysis revealed that the sympathy type of service credibility and, all 3 dietary lifestyle types, taste-pursuing type (${\beta}=.145$, p<.001), convenience-pursuing type (${\beta}=.208$, p<.001), health-pursuing type (${\beta}=.236$, p<.001), showed a significant, positive (+) corelation. Second, as a result of verifying the effects of service quality on customer consuming behaviors at dessert cafes, it was determined that there was a significant, positive (+) corelation with credibility and sympathy in consuming behaviors such like credibility (${\beta}=.313$, p<.001), sympathy (${\beta}=.228$, p<.001).

• The KIPS Transactions:PartD
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• v.15D no.2
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• pp.235-246
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• 2008

Service-Oriented Architecture (SOA) is emerging as an effective approach for developing applications by dynamically discovering and composing reusable services. Generally, the benefits of SOA are known as low-development cost, high agility, high scalability, business level reuse, etc. However, a representative problem for widely applying SOA is the performance problem. This is caused by the nature of SOA such as service deployment and execution in distributed environment, heterogeneity of service platforms, use of a standard message format, etc. Therefore, performance problem has to be overcome to effectively apply SOA, and service performance has to be measured precisely to analyze where and why the problem has occurred. Prerequisite for this is a definition of a quality model to effectively measure service performance. However, current works on service performance lacks in defining a practical and precise quality model for measuring performance which adequately addresses the execution environment and features of SOA. Hence, in this paper, we define a quality model which includes a set of practical metrics for measuring service performance and an effective technique to measure the value of the proposed metrics. In addition, we apply the metrics for Hotel Reservation Service System (HRSS) to show the practicability and usefulness of the proposed metrics.

• Journal of Life Science
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• v.21 no.1
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• pp.74-80
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• 2011

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a* value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L* and b* value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p<0.05). The TBARS value was highest in T0 (p<0.05). The free amino acid content was higher in T2 and T3 than in T0 (p<0.05).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.7
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• pp.2508-2514
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• 2010

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

• Journal of the Korean association of regional geographers
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• v.18 no.3
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• pp.326-335
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• 2012

The purpose of this study id to identify service quality of national stone culture festival, to find relationship service quality to festival satisfaction and after behavioral intention of festival participants. To achieve the purpose of this study, 13 elements of service quality was chosen through previous literature study. And 3 factors were extracted by 1st factor analysis, these are hardware, software, and humanware factor. And second factor analysis was performed to identify validity and reliability these factors. And 5th hypothesis was established and adopted in three hypothesis. That is Hardware service quality factor have a influence to festival satisfaction of participants, festival satisfaction of participants have a influence to revisitation and recommendation intention. This paper indicates that results of this study is useful to regional festival planning to settle down as a sustainable events, necessary to retain service quality and satisfaction as a precedent condition.