• 벤처창업연구
• /
• 제9권2호
• /
• pp.1-13
• /
• 2014

본 연구는 외식업 예비창업자와 창업관련 종사자에게 외식업 창업기업의 경영관리 특성에 관한 연구를 통해 유용한 정보를 제공하기 위해 연구되었다. 창업 준비 및 창업자의 특성에 대한 조사결과 서부경남지역의 외식업 창업자들은 독립창업의 형태가 가장 많이 집계되었으며, 직장경험이나 타 업종 운영경험이 외식업 운영경험이 있는 창업자보다 많았다. 가설 검증에 따른 연구결과는 다음과 같다. 첫째, 50대 창업자가 30대 창업자보다 고객이 불평을 제기할 때 신속히 서비스를 제공한다거나, 주문한 음식이 아닌 다른 음식이 나왔을때 양해를 구한 후 주문한 음식을 제공한다거나, 고객이 불편한 것이 없는지 수시로 체크하며 인사를 나누는 등의 서비스 활동을 하는데 많은 노력을 기울이고 있었다. 둘째, 외식업창업 후 재 창업한 창업자보다 직장생활 후 창업한 창업자가 음식과 관련한 고객의 불만에 대해 더 적극적으로 대처하고 있었으며, 외식업창업 후 재 창업한 창업자보다 타 사업 후 창업한 창업자가 음식과 관련한 고객의 불만에 대해 더 적극적으로 대처하고 있는 것으로 나타났다. 셋째, 외식업 점포의 운영관리에는 창업자의 정직성, 언행일치, 약속에 대한 신념의 정도와 같은 신뢰성과 실패가능성에 대한 인식 및 대처정도를 의미하는 대처노력 등이 영향을 미치고 있다. 넷째, 외식업 점포의 서비스관리 중 음식서비스와 사후서비스에는 창업자의 자기효능감이 영향을 미치고 있으며, 사전서비스에는 창업자의 자기효능감과 신뢰성이 영향을 미치고 있다. 다섯째, 외식업 점포의 수익관리에는 고객의 불만에 대한 대처노력이 영향을 미치고 있다. 여섯째, 외식업 점포의 고객관리에는 창업자의 신뢰성과 자기효능감이 영향을 미치고 있다. 일곱째, 경영관리활동 중 운영관리가 경영성과에 긍정적인 영향을 미치고 있다.

• 한국환경과학회지
• /
• 제17권1호
• /
• pp.45-56
• /
• 2008

This study was to assess the lifetime cancer and non-cancer risk of exposure of worker and user at public facilities in Korea to volatile organic compounds (VOCs). We measured the concentrations of two aldehydes and five VOCs in indoor air at 424 public buildings that 8 kinds of public facilities (70 movie theaters, 86 offices, 86 restaurants, 70 academies, 22 auditoriums, 30 PC-rooms, 30 singing-rooms and 30 bars) all over the country. There were estimated the human exposure dose and risks with averages of the using-time and frequency for facility users and office workers, respectively. Carcinogens (formaldehyde, acetaldehyde, and benzene) were estimated the lifetime excess cancer risks (ECRs). non-carcinogens (toluene, ethylbenzene, xylene, and styrene) were estimated the hazard quotients (HQs). The average ECRs of formaldehyde and benzene for facility worker and user were $1{\times}10^{-3}{\sim}1{\times}10^{-4}\;and\;1{\times}10^{-4}{\sim}1{\times}10^{-5}$ level, respectively, in all facilities. HQs of four non-carcinogens did not exceed 1.0 for all subjects in all facilities. The estimated ECRs for restaurant and auditorium were the highest, and the PC-room and bar were the next higher facilities. Furthermore, people in a smoking facility had the highest cancer risk. Higher ECRs of formaldehyde and benzene were observed in indoor smoking facilities such as restaurant and auditorium. Higher HQs of toluene and xylene were observed at the restaurant and office building.

• 복식문화연구
• /
• 제10권2호
• /
• pp.132-145
• /
• 2002

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows - First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need fur the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were trio small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

• 한국식생활문화학회지
• /
• 제30권2호
• /
• pp.190-196
• /
• 2015

Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.

• 한국조리학회:학술대회논문집
• /
• 한국조리학회 2004년도 IFMCS 2004 제1회 외식ㆍ조리ㆍ호텔 식음료 국제 학술대회
• /
• pp.41-54
• /
• 2004

미국의 레스토랑 업계는 타 국가들의 최고 경영자들의 모델일 수 있습니다. 미국의 레스토랑 업계는 지난 50여년 동안 주로 지역의 소규모로 운영하는 회사에서 거대 회사로 점유된 업계로 발전했고 또한 대규모, 국제적 기업으로 변모한 성숙한 산업으로 발전했습니다. 국가들이 경제 성장을 거듭하고 각 지역 소비자들이 윤택해 지면서 이러한 시나리오는 전세계적으로 적용 될 수 있다고 예상하고 있습니다. 허약한 회사는 시장의 전략적 핵심을 이해 하지 못해 곤란을 겪게 되는 반면 미래 환경에 기회를 이용하며 우수한 전략을 개발 할 수 있는 레스토랑 회사는 끈임 없이 성공할 것입니다.

• 아태비즈니스연구
• /
• 제15권1호
• /
• pp.99-111
• /
• 2024

Purpose - This study aims to quantify the long tail effect in the digital economy. It also investigates the role of digital platform before and after the COVID-19 pandemic. Design/methodology/approach - We take advantage of a granular data set from one of the biggest digital platforms in Korea. Rather than computing the absolute number of products sold or the Gini coefficient, we estimate the slope of the log-linear relationship of the non-parametric sales distribution. Findings - We find that the use of online food order and delivery services is positively associated with individual restaurant's sales growth. We also document that the long tail effect is increasing over time. Long tail effects are clustered in the cross-section where average revenue per order is high or the restaurant belongs to the top 50% of the sales distribution. Research implications or Originality - The findings may indicate that digital platforms are contributing to the development of the digital economy in Korea. Also, we confirm that digital platforms make it possible for small and sole proprietors to go through the difficulties induced by the COVID-19 pandemic.

• 한국실내디자인학회논문집
• /
• 제21권5호
• /
• pp.280-288
• /
• 2012

The objective of this study was to analyze the characteristics of traditionality expressions at modernized Chinese restaurant in Hong Kong. As a case study, the study examined 12 modernized Chinese restaurants in Hong Kong. The gathered data were categorized and examined according to the ways of traditionality expressions, which included reproduction, transformation, and reinterpretation of traditional components. Each of the components was measured for the amount of traditional or modernity expression on a five-point scale. The five-point scoring system put an emphasis on tradition; 1 point was given to principal modernity(modernity: 90-100% + tradition: 0-10%), 2 points were given to principal modernity + auxiliary tradition(modernity: 70-90% + tradition: 10-30%), 3 points were given to the same ratio between tradition and modernity(modernity: 40-60% + tradition: 40-60%), 4 points were given to principal tradition + auxiliary modernity(modernity: 10-30% + tradition: 70-90%), and 5 points were given to principal tradition(modernity: 0-10% + tradition: 90-100%). The analysis performed according to those criteria and methodologies led to the following findings and conclusions: TM style, in which modernity was principal, usually did transformation and reinterpretation of traditionality. As for the design attributes of the styles, the TM style, they processed a majority of the spatial components as modern or reinterpretation of traditionality, which would be easily considered to be modern without careful observation, and applied a small amount of direct reproduction or transformation, which gives out a direct hint at traditionality, to attract more attention. Many of the spatial components did not express traditionality directly, expressing it indirectly or metaphorically. Traditionality was expressed in a small number of the spatial components, thus serving as a focus or impact point in the given space.

• 한국식생활문화학회지
• /
• 제9권5호
• /
• pp.447-455
• /
• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• Journal of Nutrition and Health
• /
• 제52권5호
• /
• pp.475-487
• /
• 2019

본 연구는 외식업 종사자를 대상으로 나트륨 저감화에 대한 인식 및 업소의 나트륨 저감화와 관련된 현황, 나트륨 저감화 방법에 대한 실천용이도, 실행을 위한 지원방법 등을 조사하여 외식의 나트륨 저감화 정책과 사업에 기초적인 자료를 마련하고자 진행되었다. 성남지역 외식업소의 관리자 및 조리종사자 312명의 설문조사를 분석한 결과, 나트륨 저감화 실행을 위한 행동변화는 고려전단계, 고려단계, 준비단계를 합한 행동전단계에 속하는 비율이 79.7%로 나타났고, 조리 시 소금 및 장류를 거의 계량하지 않는다고 답한 비율이 38.5%, 조리 시 염도를 거의 측정하지 않는다고 답한 비율이 79.2%에 달하였으며 업소 메뉴의 염도정보를 제공하는 비율은 10.4%에 불과하였다. 로지스틱회귀분석 결과 조리 시 소금 및 장류계량 가능성은 나트륨 저감화 교육이나 캠페인 경험에 의해 증가되고, 조리 시 염도측정은 조리 시 소금 및 장류계량, 나트륨 저감화 행동변화단계 중 행동 및 유지단계, 업소 메뉴의 염도 제공과 유의적인 상관관계가 있었다. 나트륨 저감화 실행의 주요 장애요인은 '맛이 없음'과 '다른 방법으로 맛을 내려면 번거로움'으로 나타났다. 외식업소의 나트륨 저감화 실행방법 중 '영양표시의 나트륨 양 비교하여 식재료 선택하기'가 실천이 가장 어렵고, '장아찌, 젓갈 등의 짠 음식을 반찬으로 내는 것 피하기', '김치의 제공량 줄이기', '덜 짠 김치제공하기', '식당 내 나트륨 저감화 홍보자료게시' 등은 실행하기 쉬운 항목으로 응답하였다. 또한 조리 시 소금 및 장류 계량, 염도측정을 하는 업소 종사자는 하지 않는 업소 종사자에 비해 나트륨 저감화 방법에 대한 평균 실천용이도가 유의적으로 높았다. 외식업 종사자의 대부분 (82%)이 지자체의 지원이 이루어진다면 나트륨 저감화에 참여할 의향이 있다고 응답하였고, 참여음식점에 대한 인증 팻말 등의 홍보와 나트륨 저감화 조리법 기술지원을 희망하였다. 결론적으로 조리 시 소금 및 장류계량, 염도측정은 나트륨 저감화 실행의 행동변화단계 및 저감화 방법에 대한 실천용이도와 유의적인 연관성이 있으므로 외식업소의 나트륨 저감화를 위한 구체적인 실행지침으로 유효하며, 외식업소 종사자들에 대한 단계적인 지원과 교육이 필요할 것으로 생각된다.

• 한국조리학회지
• /
• 제21권3호
• /
• pp.139-154
• /
• 2015

본 연구는 부산 경남지역에서 소규모 중식당을 경영하는 경영주 268명을 대상으로 통계프로그램 SPSS(18.0)와 AMOS(18.0)를 사용하여 이들의 근무환경이 직무만족과 직업전환의도와의 인과관계에 관한 연구를 진행하였다. 연구결과, 소규모 중식당 경영주들은 오너쉐프 130명(48.5%), 홀 서빙 63명(23.5%), 배달 75명(28.0%)를 나타내었다. 그리고 소규모 중식당 경영주들은 물리적 환경은 직업긍지와 경제적 만족에 긍정적인 영향을 미치고 있으며, 영업스트레스는 직업긍지와 경제만족에 영향관계가 없는 것으로 분석되었다. 또한, 물리적 환경과 영업스트레스는 직업전환의도에 정(+)의 영향관계가 있으며, 직무만족(직업긍지, 경제적 만족)은 직업전환의도에 부(-)의 영향관계를 나타내었다. 이와 같은 결과는 소규모 중식당 경영주 들은 물리적 환경(주방시설과 홀시설)에서 보다 영업을 하면서 경험하게 되는 영업 스트레스가 직무만족을 약화시키고, 직업전환의도를 증가시키는 요인으로 작용하는 것으로 판단 된다. 따라서 소규모중식당 경영주들에게는 영업장 시설보다는 서비스교육과 같은 실질적인 영업 교육이 필요할 것으로 사료된다.