• 한국식품조리과학회지
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• 제29권1호
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• 한국산업정보학회논문지
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• 제10권4호
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• pp.128-136
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• 2005

The use of technology is increasing within the service industry, but there is some doubt as to whether the benefits of employing this technology have been efficiently harnessed such as data mining. Data mining is the process of extracting certain predictive information from databases that can evolve from currently used restaurant management systems. The potential of harnessing this predictive information can have an enormous impact on the restaurant's operation on the whole, particularly in the area customer retention and competition. Since there is insufficient literature on the use of data mining in the restaurant industry, this study is both seminal and investigative, done via a Delphi survey to explore and describe the current and future applications of this process.

• 한국조리학회지
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• 제13권1호
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• pp.62-74
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• 2007

This study is a practical analysis about customers who use menu in Japanese restaurants. The aim of this thesis is to research what the choice factors of the menu are and how they affect customers' satisfaction and reordering. This research also provides basic information and suggestions on the strategies of customers' satisfaction and differentiation. Research was conducted concerning customers who use travelers' hotels in Gwang-ju and Jeon-nam and they were asked to answer the questionnaire from August 20th to 30th. The 250 questionary forms were distributed and 238 pieces were returned. The result of analysis was that 17 variables were out of total 31 variables and they were also divided into 5 factors: food itself, extrinsic factor of food, events, atmosphere and locality of food. It was found that customers were greatly affected by the atmosphere of a restaurant, the mood of the day, social position, and the appropriateness of serving guests choosing a restaurant. And the main factors of reordering were the names of dishes, the explanations for the dishes, and their visual aspects, all of which were extrinsic factors.

• 한국조리학회지
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• 제13권3호
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• pp.220-238
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• 2007

This study investigates the importance of customers who use hotel restaurants on the basis of literature and actual data, establishes positioning strategies to stimulate hotel restaurants amidst an intensely competitive market, and sets up marketing strategies that can be applied to hotel restaurant business from the analysis results. Determinant factors for hotel restaurants were service quality, food, atmosphere and cleanness, brand and reputation, the attitude and appearance of attendants, and variety of menu, in the order of importance. As for the analysis results for satisfaction, the higher the customers regarded on the attitude and appearance of attendants and the food of the restaurant, the higher the overall satisfaction, the intention of revisiting, and the intention of recommendation of the customers became. Therefore, the marketing and promotion staffs of hotel restaurants should search for the ways to meet these needs of customers as much as possible, and identify the usage inclinations and satisfaction level of customers when carrying out marketing activities and establishing customer relationship marketing strategies.

• 한국조리학회지
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• 제9권2호
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• pp.44-63
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• 2003

This study is about internet marketing of family restaurant through marketing mix and we found out the way which can make to activate by means of analysis of family restaurant's homepage. This study was done as following precedure. First, we've compared between characteristic was based on contents distinctive quality of family restaurant's homepage through the marketing mix. And in the next step, we've compared and ana lysed homepage of family restaurant which was chosed by the internet surfing. In the last, we evaluate strategy of marketing mix which is going well in the each field of business and then research of the way can improve internet-marketing. We draw the findings which is seperated by goods, price, promotion, distribution, other service according to marketing constituents. As a result of study, it is found that each company has given much more weight on some part in internet marketing's field of activity. In general, they put an emphasis on activity of goods and promotion. On the other hands they don't consider prices and delivery to be important compared with other parts. One of the most important things about internet-marketing is that fast and exact feedback and community makes each firm to be able to help to communicate with customer. It's like off-line-restaurant make use of free-coupon and an anniversary service.

• 한국식생활문화학회지
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• 제26권3호
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• pp.211-219
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• 2011

To examine the key success factors for long-lasting restaurants, we visited 10 restaurants with 30 or more than 30 years of tradition, located in Seoul and Gyeonggi-do districts, to research these restaurant menus and customer characteristics by observation and interview. The results were analyzed using descriptive statistics. The outstanding feature noted was that each and every restaurant had its own simple and specialized menu. We found that this feature created a virtuous circle that reinforced itself through a positive feedback loop. The simple and specialized menu increased both the cooking efficiency and food quality while it reduced both food and labor costs, this enabled the customers to eat at an affordable price and have generous servings. This lead to customer satisfaction and revisits to the restaurant, which triggered word-of-mouth referral and expansion of their customer base. This in turn created higher operating profit margins that could be reinvested in the business. The secret recipes for cooking, invented by their founders, were passed on from generation to generation. Their customer base included customers of all ages from children to senior people. And their regular customers consisted of neighboring office workers and families traveling from a long distance. We hope that our findings on long-lasting restaurants, especially of the virtuous cycle created due to the simple and specialized menus with secret recipes, will contribute to the development of Korean style long-lasting restaurant model.

• 한국조리학회지
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• 제15권4호
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• pp.172-186
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• 2009

본 연구에서는 국내 파인다이닝 레스토랑을 이용한 경험이 있는 소비자를 대상으로 이용 행태에 따른 물리적 환경의 중요도 차이와 고객 만족과의 관계를 파악하여 경기 불황으로 인해 어려움을 겪고 있는 파인다이닝 레스토랑 업계의 영업활성화를 위한 마케팅 전략 수립에 도움을 주고자 한다. 설문조사는 2009년 5월 1일부터 6월 30일까지 61일간 저녁 시간대에 실시하였으며, 서울 세종로 사거리에 위치한 파인다이닝 레스토랑 'Wood & Brick'과 'Benigni'를 방문한 서울지역 20세 이상 남녀 내국인 거주자를 대상으로 하였다. 자료의 처리는 SPSS 14.0 통계패키지를 사용하여 빈도분석, 신뢰도 검증, 요인분석, ANOVA, 다중회귀분석을 사용하였다. 그 결과 이용 행태에 따른 물리적 환경 중요도 차이는 월평균 이용 횟수와 1인당 이용 비용에 따라 차이가 나타났으며, 물리적 환경과 고객 만족과의 영향 관계에서는 청결성, 공간 배치, 매력성, 접근성이 고객 만족에 긍정적인 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제10권2호
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• pp.72-83
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• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.8-13
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• 2006

In this paper, we try to find success factor to satisfy Female Customer of a Family Restaurant We survey Female Customers Requirement and make a Questionnaire based on Female Customer by interview and internet Homepage. We find Potential customer satisfying factor by using Kano Analysis and Timko's CS coefficient and Potential Customer Satisfactionv improvement Index(PCSI) which is suggested by Leem represents how much a service feature can increase the degree of customer satisfaction when the service feature is fully fulfilled. We also discuss how to use this result, we hope our result to apply customer satisfying many fields not only Family Restaurant.

• 한국지역사회생활과학회지
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• 제22권4호
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• pp.689-704
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• 2011

Farm themed restaurants is an initiation by the Rural Development Administration (RDA) in order to perpetuate and develop Korean traditional food-culture. This food business model contributes to the increase of local food consumption and non-farm income for rural communities. Thus, the purpose of this study was to investigate the visitor's expectations, perception and satisfaction on the farm restaurant management type in order to assist activation of farm restaurants. Farm restaurants were categorized into two types; restaurant style and experience style. The majority of subjects(67.9%) were experiencing their first time to dine at farm restaurants. Regardless of farm restaurant style, the subjects perceived that farm restaurants use high quality food ingredients. The degree of subjects expectations prior to visiting a farm restaurant was estimated by 7 Likert scales. The results show that most subjects had high expectations for using good-quality food ingredients such as ‘fresh food (restaurant style 6.25, dietary education style 6.02)’ and ‘environment-friendly food (restaurant style 6.07, dietary education style 5.91)’. Overall satisfaction of the farm restaurants was also high. The satisfaction of food scored 4.1 and the satisfaction of experience program scored 3.8.