• 한국조리학회지
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• 제15권3호
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• pp.153-165
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• 2009

사업 규모가 크지 않은 외식산업에서는 어려운 경영환경을 극복해 나갈 수 있는 원동력으로 기업가 정신(entrepreneurship)이 요구된다. 기업가 정신은 외식사업을 혁신적으로 경영할 뿐만 아니라 기업 성과(corporate performance)도 증대시킨다는 연구결과들이 많다. 따라서 본 연구는 외식산업에서 기업가(entrepreneur)가 기업 성과를 향상시키기 위해서는 기업가 정신이 중요하다는 사실에 초점을 맞춰 기업가의 성취 욕구(need for achievement)와 기업가 정신의 관계를 살펴보고 아울러 기업가 정신이 기업 성과에 미치는 영향에 대해서도 살펴보았다. 연구결과 외식산업에서 기업가의 성취 욕구가 기업가 정신에서 영향을 미치는 선행변수 역할을 하고 있음을 알 수 있었다. 그리고 기업가 정신의 혁신성(innovativeness)과 사전 대응성(proactiveness)이 기업 성과에 영향을 미쳤음을 알 수 있었는데, 특히 사전대응성이 기업 성과에 크게 영향을 미치고 있었다. 결론적으로 외식산업에서 기업가 정신의 혁신성과 사전대응성이 기업 성과를 높이는 요인임을 알 수 있었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.

• 한국조리학회지
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• 제15권1호
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• pp.30-46
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• 2009

연구결과 및 시사점은 다음과 같다. 첫 번째 연구가설인 '레스토랑 접근 용이성, 군집성, 위치성, 시계성은 일반적 사항에 따라 차이가 있을 것이다.'를 파악하였는데, 그 결과 통계적으로 유의한 차이가 나타났다. 두 번째 연구가설인 '레스토랑 접근 용이성, 군집성, 위치성, 시계성은 인구통계학적 사항에 따라 차이가 있을 것이다.'를 파악하였는데, 그 결과 통계적으로 유의한 차이가 나타났다. 본 연구는 시간적, 공간적, 인력적인 제약요소 때문에 외식사업체를 경영하는 경영자를 대상으로 분석을 실시한 것이 아니고 장래 창업을 희망하는 고객을 포함한 식당 이용 고객을 대상으로 한 점이다. 따라서 향후의 연구에서는 입지 결정 요인의 측정에 대한 개선이 요구된다. 이를 전체 외식시장의 모든 업종과 업태에 일반화하기에는 다소 무리가 있으리라는 것이 연구자의 견해이다. 향후의 연구에서는 업태별 연구결과를 분석할 필요가 있다. 또한, 보다 다양한 표본을 대상으로 한 연구결과를 비교분석할 필요가 있다고본다.

• 한국산업정보학회논문지
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• 제26권4호
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• pp.59-71
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• 2021

본연구는 코로나19 확산의 여파로 외식 산업의 심각한 매출 감소를 회복하기 위한 처방안의 하나로서 소비자들이 외식산업의 물리적 환경의 중요성을 어떻게 인식하고 특히 위생변수의 조절효과가 소비자들의 행동에 어떠한 영향을 끼치는지를 조사하였다. 이 목표를 달성하기 위해 본 연구는 자기 기입식 설문조사 방법을 통해 진행하였으며 배포된 설문지 중 627부가 최종 유효한 응답지로 선택되었다. 그리고 다중회귀분석을 통해 외식산업의 물리적 환경변수가 고객의 구전 (Word of Mouth) 행동과 재방문의사에 어떠한 영향을 주었는지 검증하고 위생관리변수가 물리적환경변수와 소비자의 행동사이의 관계에서 조절역할을 하였는지를 검증하였다. 검증결과 외식산업의 물리적환경은 소비자의 긍적적인 구전에 영향을 주었고 재방문 의도에도 긍적적인 영향을 주었다. 외식업체의 물리적 환경과 구전의 관계에 코로나19 대응 위생관리 변수가 조절역활을 하지 않았지만 외식업체의 물리적환경과 재방문의도 관계에서는 조절역활을 하는 것으로 나타났다. 이상의 결과를 통해 코로나19 이후 외식업체의 운영성과를 높이기 위해서는 무엇보다도 매장 내의 청결성을 유지하는 것과 코로나19로 인한 고객 감소에 대응하기 위해 매장 내에서 질병 예방 노력이 중요함이 확인되었다.

• 한국조리학회지
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• 제18권5호
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• pp.63-79
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• 2012

본 연구의 목적은 서비스이익사슬 모형을 국내외식업에 적용하여 내부서비스품질, 직원만족, 조직몰입 등의 직원 구성개념들과 서비스 가치, 고객만족, 고객충성도 등의 고객 구성개념들 간의 관계를 살펴보고, 효과적인 외식기업 경영전략을 제시하는 것이다. 전술한 목적을 수행하기 위하여, 본 연구는 한국음식업중앙회와 협의한 결과, 대구광역시지회에서 연구 참여의사를 밝혔고, 그 결과 51개 외식업체가 참여의사를 밝혔고, 최초 표본으로 추출되었다. 또한, 다른 레스토랑의 소개를 부탁하는 스노우볼 샘플링 방법으로 49개 외식업체를 추가 선정하여 최종 100개 외식업체의 직원과 고객이 조사되었다. 직원설문지 741부와 고객설문지 970부가 최종분석에 사용되었다. 분석결과, 내부서비스품질의 요인들 중 팀워크와 커뮤니케이션이 직원만족에 유의한 영향을 미치는 것으로 나타났고, 직원만족은 조직몰입에 유의한 영향을 미치는 것으로 나타났으며, 조직몰입은 고객의 지각된 가치에 유의한 영향을 미치는 것으로 나타났다. 또한, 지각된 가치는 고객만족과 충성도에 유의한 영향을 미치는 것으로 나타났고, 고객만족은 충성도에 유의한 영향을 미치는 것으로 나타났다.

• 한국식생활문화학회지
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• 제27권2호
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• pp.172-183
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• 2012

This study was conducted to investigate the effects of the entrepreneurship and market orientation of franchisers on the boundary-spanning behavior of franchisees in food-service companies in the Yeongnam region. This study also investigated the relationship between the entrepreneurship and market orientation of franchisers and sought to identify the effect of the boundary-spanning behavior of franchisees on their managerial performance. Based on literature reviews, 4 hypotheses were tested. The subjects responding in this study were owners or managers of franchise restaurants in Youngnam province. A total of 605 questionnaires were analyzed using the factor analysis, a reliability test, and structural equation modeling analysis. The results revealed that first, the entrepreneurship and market orientation of franchisers were positively related to the boundary-spanning behaviors of franchisees, and secondly, the entrepreneurship of franchisers was positively related to their market orientation. Finally, the boundary-spanning behavior of franchisees was positively related to their managerial performance. Therefore, food-service franchisers in Youngnam should have the entrepreneurship and market orientation to lead franchisees to have positive boundary-spanning behaviors and good performance.

• 동아시아식생활학회지
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• 제21권2호
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• pp.284-297
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• 2011

The purpose of this study was to investigate whether a franchisor's influence strategies could affect a franchisee's relationship satisfaction, which in turn could affect their boundary spanning behaviors. The constructs of influence strategies included promise, recommendation, information exchange, request, threat, and legalistic plea. The boundary spanning behaviors were external representation, internal influence, and service delivery. The sample used for this research consisted of store owners or managers of franchisee restaurants in Korea. A total of 605 questionnaires were analyzed using SPSS/$PC^+$ and LISREL. Empirical research findings were that (1) promise, recommendation, and legalistic plea affected relationship satisfaction, and (2) relationship satisfaction influenced external representation, internal influence and service delivery. However, information exchange, request, and threat did not affect relationship satisfaction. Based on these findings, franchisors were recommended to provide motivations to franchisees if the former wants to receive help from the latter.

• 대한지역사회영양학회지
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• 제27권1호
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of Chest Surgery
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• 제32권11호
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• pp.1036-1041
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• 1999

Background: To know the clinical aspects of varicose vein and the effectiveness of operative treatment, the patients who had been operated during the five and a half years were reviewed. Material and Method: From September 1993 to February 1999, 227 patients with varicose vein were operated upon. These patients were reviewed with history taking, physical examination, laboratory tests, operation and follow up visits at an out patient department. Result: The ages of the patients were from 20 to 69 years, mean 40.2 years. varicose veins. Occupations of the patients include housewives, store or factory owners, cooks, waiter or waitresses in a restaurant, salary men(women), teachers, hair stylists, professional athletes, in sequence, most of them require standing all day long. The 126 women had experienced child birth, among them 116 patients delivered more than 2 babies. All patients had protruding leg veins as the symptom. Most of them(61%) had pain. Other additional symptoms were heaviness, heatness, tingling, cramp, fatigue, etc. 68.3% of the patients had the symptoms for more than 10 years. Anatomical location of varicose vein was in long saphenous vein in 157 patients, in small saphenous vein in 27, and in other regions(combined or perforating vein) in 43 patients. There was no operative mortality. There were 2 patients who underwent reoperation due to recurrence during this study period. In one patient, it recurred in the distal perforating vein in small saphenous vein. The other patient had recurrence at the saphenofemoral junction in groin. The patients are doing well after the reoperation, but a long term observation is needed. Conclusion: Clinical aspects of varicose vein were reviewed. For the patients with varicose vein who had saphenofemoral regurgitation, operative treatment seemed to bea safe and effective modality of treatment.

• Nutrition Research and Practice
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• 제3권4호
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.