• 한국식품조리과학회지
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• 제29권6호
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• pp.709-715
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• 2013

The purposes of this study were to consider the influence of person-environment fit in the family restaurants on employees' stress. Based on total 274 samples obtained from empirical research from March 20 to April 10, 2013, self-administrated questionnaires were completed by patrons in metropolitan area and data were analysed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, t-test, one-way ANOVA, and multi-regression analysis. Results of study were as follows: From the exploratory factor analysis of the variables, 4 factors, i.e. person-organization fit(3 variables), person-job fit(3 variables), person-supervisor fit(3 variables), and employees' stress(5 variables) were extracted. The results showed that employees' person-organization fit was significant differences according to gender(male $4.43{\pm}1.45$; female $4.83{\pm}1.34$; p<0.05). In terms of employees' person-supervisor fit was significant differences according to age(20' $3.08{\pm}0.99$, 30' $3.52{\pm}0.10$; 40' $3.71{\pm}1.07$; p<0.05). Also, the person-job fit(${\beta}$=-0.472; p<0.001), and person-supervisor fit(${\beta}$=-0.285; p<0.001) among the person-environment fit had a significant negative effect on employees' stress. Limitations and future research directions are also discussed.

• 한국식품조리과학회지
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• 제25권3호
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• pp.306-316
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• 2009

The purpose of this study was to investigate the influence of service marketing mix on customers' perceptions of values at family restaurants in Seoul. Frequency analysis, ANOVA, reliability analysis, factor analysis, multi-regression analysis were employed to analyze the data. First, perceptions for items such as food (p<.001), price (p<.001), process (p<.001), and employees were significantly different with regard to monthly spending money, and food (p<.001), physical evidence (p<.001), and employees (p<.001) were also significantly different by partner. All of the mixes (food, price, place, employees p<.001; promotion, process, physical evidence p<.05) had positive influences on the customers' monetary and overall values. And the mixes of place p<.001; price and employees p<.01; and food, process and physical evidence p<.05 negatively affected non-monetary values, whereas promotion had a positive influence. As a result, we conclude that the service marketing mix is an efficient marketing tactic to remove intangible factors from restaurant businesses. Likewise it is highly recommended that food-service companies manage the marketing mix in a customerfriendly manner to minimize the negative characteristics of services toward customers, and to promote the customer appreciation of family restaurants.

• 유통과학연구
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• 제21권1호
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• pp.73-83
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• 2023

Purpose: This study analyzed the influence of restaurant service perception on customer satisfaction and its implications on customers' attitude towards, intention to return to, and word-of-mouth (WOM) regarding a restaurant chain. Research design, data and methodology: Data from 421 respondents were collected using the convenience sampling method. After analyzing the data normality and removing responses with missing data and outliers, 342 responses were selected for further analysis, and the hypotheses were tested using Structural Equation Modeling (SEM). Results: We found that service perception affected customer satisfaction and customer satisfaction affected the customers' attitude toward the restaurant chain, which affected customers' intention to return and WOM about the restaurant chain. Conclusions: This paper provides one of the most important empirical results for managers in the restaurant sector, especially in Indonesia. Restaurant managers should thus provide training to their employees to improve the quality of the interaction with the customers and thereby increase customer satisfaction. The limitations listed in this study include the exclusion of respondents' income. For future research, we suggest investigating models of customer participation or consumer value co-creation for restaurant marketing success. Consumers are generic actors in the service ecosystem engaged in the value co-creation process.

• 한국조리학회지
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• 제13권1호
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• pp.41-54
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• 2007

This study informs us what has influence on a decision that a customer using a hotel restaurant makes on a menu. Also, you can know how long it takes to decide what they are going to eat, how prompt and different they are. When the customers order food, they are getting very careful about their decisions. According to the study results, sometimes they are influenced by the person whom they accompany with. The most important factors to make customers choose one dish from a wide range of menu are taste of food, food sanitation, price, freshness of food materials. An atmosphere of a restaurant or its reputation, service of employees are key factors, too. You need change to reflect desire of a customer, and problems of a restaurant must be checked thoroughly. Many different kinds of food must be developed and managed thoroughly.

• Journal of Preventive Medicine and Public Health
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• 제35권4호
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• pp.295-304
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• 2002

Objectives : This study was carried out to investigate the cause, magnitude and transmission route of the cholera outbreak in 2001 Methods : The study population were those persons who ingested foods at the restaurant, were confirmed as cholera patients, had symptoms of diarrhea and sewed as workers at the restaurant. A questionnaire survey and microbiological examinations on the microbes isolated from rectal swabs were conducted. Of the cases, 316 food histories were surveyed by an analysis of the restaurant menu. Results : There were 139 confirmed cases of cholera reported in Korea in 2001. Of these, 104 were related to the restaurant. By region, Gyeongsangbuk-do had the highest incidence with 91 cases. Of these 91 cases, 74 had ingested foods at the restaurant, 2 were employees and 3 were secondary infection cases within the families. The results of the odds ratio analysis of the 316 persons having ingested foods at the restaurant were as follows: sandwiches 5.07 (95% CI, 1.85-14.59), soybean curd 2.45 (95% CI, 1.09-5.56), noodles 2.34 (95% CI, 1.24-4.42), steamed squid 2.01 (95% CI, 1.17-3.47) and vinegared rice 1.82 (95%, CI, 1.08-3.09). It was certain the restaurant in question was the cause of the 2001 outbreak. Conclusions : We suspected that more than one restaurant employee contaminated foods served at the restaurant. In addition, eating raw fishes purchased at the Pohang Fisheries infected the employees of the restaurant. There is a possibility that these raw fishes were themselves contaminated by cholera bacilli in the sea.

• 동아시아식생활학회지
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• 제15권6호
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• pp.773-781
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• 2005

Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were $44.9\%$ and females were $55.1\%$, aged between $30\~40$ years old. The percentages of no risk, borderline, and at risk, in the stress level of subjects, were 48.3, 16.5 and $35.2\%$, respectively. Most of the subjects, $61.8\%$, had normal food habit and $29.2\%$ had bad food Habits. The ideal costs of meals were $3,000\~5,000Won$ for breakfast$(57.3 \%)$, $5,000\~10,000Won$ for lunch$(54.7\%)$, and $10,000\~20,000Won$ for dinner$(38.2\%)$. Subjects under high stress answered 0 need a dietary supplementation for stress release. This study also showed that $92\%$ of the subjects under stress were willing to visit restaurants which have stress-release menus. In conclusion, adults who are under stress are shown to be interested in stress and nutrition management and they are willing to visit restaurants providing stress-release menus.

• 한국조리학회지
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• 제21권4호
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• pp.175-191
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• 2015

본 연구의 목적은 서비스종사원의 성격특성, LMX 그리고 혁신행동 간의 영향관계를 확인하는 것이다. 이를 위해 종사원의 혁신행동의 선행변수로 예상되는 성격특성과 LMX에 관한 이론적 문헌고찰과 실증조사를 진행하였다. 실증조사는 부산지역 호텔레스토랑과 독립 외식업체에서 근무하고 있는 서비스종사원 250명을 대상으로 하였으며, 설문조사기간은 2014년 10월 1일부터 15일까지 약 15일간 진행되었다. 자료 분석결과, 혁신행동에 유의한 영향을 미치는 서비스종사원의 성격유형은 친화성, 성실성, 외향성임을 확인하였다. 다음으로 혁신행동에 유의한 영향을 미치는 LMX 유형은 리더와 종사원 간의 관계가 공헌적 관계가 형성된다면 종사원의 아이디어 개발의 가능성이 있으며, 리더와 종사원 간의 관계가 존경, 공헌, 충성적 교환관계가 형성된다면 혁신행동을 실천할 가능성이 높다는 것을 확인하였다.

• 한국조리학회지
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• 제10권3호
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• 한국조리학회지
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• 제7권2호
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• pp.1-24
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• 2001

A Study on the strategic methods for internal marketing of Family Restaurant. We know that customer satisfaction in measuring the effect of marketing performance on employees in service industry. There are four strategies of internal marketing for service-employee, which are participation-promotion and manner-management of employee, classification to employee, communication strategy, motivation environment for employee. First, communication, sales and service technology of employee can be developed and improved through the education and training. Second, company can make better achievement by classifying life-style and individual desire. Third, communication strategy can improve service quality by development of team-work through the confidence and joint-responsibility. Fourth. the company make environment which employee can compete by offering incentive fairly and properly. In the conclusion, when employees serve customers in a depressed attitude, they neglect service process and bring about customer non-satisfaction. This have negative effect on external customer satisfaction in the short term. And so that customer-satisfaction can't exist without employee-satisfaction. that is job-satisfaction is the goal of company. therefore study about internal marketing action should be go on.

• 한국식생활문화학회지
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• 제26권6호
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• pp.649-656
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• 2011

The purpose of this study was to investigate how constructs of job embeddedness (fit, links and sacrifice) affected innovation-related behaviors. This study also investigated the relationship between innovation-related behaviors and turnover intention. The samples of this study were employees of Daegu City restaurants who visited the 2010 Daegu Food Tour Expo on October 7-10. A total of 302 questionnaires were analyzed with the statistical methods of factor analysis, reliability test, and covariance structural analysis. There were two findings of the research. First, we found that fits, links, and sacrifice were positively related to innovation-related behaviors. Second, we found that innovation-related behaviors were negatively related to turnover intention. Therefore, restaurant managers in Daegu City should pay attention to providing employee organization that helps them to first in, makes sure that they have lots of links with other employees, and bestows as many wage and fringe benefits as possible. Also, restaurant managers should reward the innovation-related behaviors of employees.