• 한국콘텐츠학회논문지
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• 제14권8호
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• pp.406-415
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• 2014

본 연구는 급성장하고 있는 외식업체 배달서비스 시장에 관한 연구로, 배달서비스 품질의 차원을 도출하고, 소비자의 식생활 라이프스타일 따라 외식업체 음식 배달서비스 품질에 대한 차이가 있는지를 실증 분석하고자 하였다. 식생활 라이프스타일에 대한 요인분석 결과 '건강추구형', '유행 추구형', '미각 추구형', '안전 추구형', '편의 추구형'의 5개 요인이 추출되었고, 군집분석 결과 '맛 추구형', '식생활 고관심형', '편의 추구형'으로 분류되었다. 배달서비스 품질은 '음식품질', '경제성', '주문 편의성', '직원품질', '위생', '주문 품질'로 6가지 요인이 도출되었는데 그 중 '음식품질'과 '경제성'에서 소비자 유형별 유의한 차이를 보였다, 또한 '주문 품질', '음식 품질', '위생' 등의 순으로 만족도에 미치는 영향력의 정도가 큰 것으로 나타났다.

• 한국프랜차이즈경영연구
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• 제9권4호
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• pp.45-56
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• 2018

Purpose - Consumers perceive various risks while using food service franchise stores. Food service franchise stores offer consumers not just menus, but services, physical environment, and prices, which can be perceived as risk to consumers. This means that consumer behavior in foos service franchise stores needs to be studied based on perceived risk theory. Perceived risk consists of performance risk, financial risk, social risk, psychological risk, and time risk. The purpose of this study is to investigate the effects of perceived risk on satisfaction and trust, and in turn affect loyalty. The results of this study will provide guidelines for marketers to develop strategies to reduce the perceived risk of consumers. Research design, data, methodology - In order to achieve research purposes, the authors developed several hypotheses. Data were through online survey through an online survey firm. A questionnaire survey was distributed to customers who have visited the restaurant in the past three months. The survey was conducted from March 5, 2017 to October 14, 2017. A total of 1,500 people were e-mailed and 260 were returned. A total of 245 items were used in the analysis except 15 of the questionnaire. Data was analyzed by using SPSS 21.0 and AMOS 21.0. Results - The findings of this study are as follows: First, performance risk, economic risk, and psychological risk had negative effects on satisfaction. Social and time risks did not affect on satisfaction. Performance risk and time risk had negative impact on trust. Second, economic, social, and psychological risks did not affect trust, but satisfaction had significant positive effect on trust and loyalty. Third, satisfaction had positive effect on loyalty. Conclusions - The implications of this study are as follows. First, food service franchise marketers should increase their customer loyalty by establishing a risk reduction strategy. Second, there are various risks to customers visiting the store. Therefore, marketers need to analyze the perceived risks of customers. Third, it is also necessary to eliminate the perceived risks of customers. In addition, a restaurant franchise company needs to find a reasonable way to reduce the material cost and present a reasonable menu price.

• 한국조리학회지
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• 제15권4호
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• pp.245-258
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• 2009

본 연구는 선행 연구의 고찰을 통하여 호텔과 외식업체에 종사하는 조리 종사원의 직무 만족과 이직 의도의 구성차원과 측정방법을 이론적으로 정립하고 실증적으로 연구하여, 조리 종사원의 직무 만족과 이직 의도의 관계규명을 통하여 조리 종사원의 합리적이고 효율적인 인사 관리에 관한 시사점을 제시하고자 한다. 실증분석은 대구 지역 호텔과 레스토랑에 근무하는 조리 종사원을 대상으로 하였으며, SPSS/WIN 12.0을 이용하여 254부의 설문 중 239부를 분석에 사용되었다. 그 결과, 호텔과 외식업체 조리직 종사원의 직무 만족은 이직 의도를 감소시키는 것으로 나타났다. 이러한 결과를 바탕으로 경영자는 비용을 감소시키고 경영 성과를 제고하기 위하여 직무 만족을 향상시킬 수 있는 방안을 모색하여야 하며, 종사원의 직무 만족이 경영 성과에 직 간접적으로 영향을 미치며 이직 의도를 감소시킴으로 인하여 양호한 팀웍을 형성할 수 있음을 인식하여야 할 것이다.

• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• 대한지역사회영양학회지
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• 제11권4호
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• pp.502-511
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• 2006

The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3), "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.

• 한국식생활문화학회지
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• 제24권4호
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• pp.413-418
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• 2009

Existing literature on the CRM [Customer Relationship Management] has emphasized the marketing strategies between the franchisor and franchisee. In this study, we focused instead on factors involved in forging relationships based on marketing strategies between franchisee and the customers. A survey questionnaire was completed by 250 customers of Korean-style food franchises located in Seoul and Inchon. Each questions is based on a 5-point likert-type scale. After initial data recording, 41 questionnaires were deleted from the data set because of missing or insincerely answer. Finally, the sample data of 209 questionnaires were used for the statistical analysis. The data were analyzed with SPSS version 13.0 software to assess consumer satisfaction, trust, and support/reputation on flexibility and commitment. Regression analysis was performed to analyze the relationship between flexibility and commitment. Satisfaction and support/reputation significantly influenced flexibility, both satisfaction and trust significantly influenced commitment, and both flexibility and commitment significantly influenced the restaurant-consumer relationship.

• 동아시아식생활학회지
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• 제16권6호
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• 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.

• 아태비즈니스연구
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• 제13권3호
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• pp.375-387
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• 2022

Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.