• Title/Summary/Keyword: Korean restaurant

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A Study on the Effects of Korean Restaurant′s Menu Price Policy upon the Sale(The Case of ‘B’ Korean Restaurant of ‘P’ Hotel at Seoul) (한식당 가격정책이 매출에 미치는 영향에 관한 연구)

  • 김희기
    • Culinary science and hospitality research
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    • v.9 no.2
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    • pp.148-175
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    • 2003
  • As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

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The Analysis of a Causal Relationship of Traditional Korean Restaurant's Well-Bing Attribute Selection on Customers' Re-Visitation and Word-of-Mouth

  • Baek, Hang-Sun;Shin, Chung-Sub;Lee, Sang-Youn
    • East Asian Journal of Business Economics (EAJBE)
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    • v.4 no.2
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    • pp.48-60
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    • 2016
  • This study analyzes what effects does restaurant's well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant's service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 - Korean restaurant's well-being attribute selection will have a positive influence on re-visitation intention - it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 - Korean restaurant's well-being attribute selection will have a positive influence on word-of-mouth intention - it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word -of-mouth intention. Third, under hypothesis 3 - Korean restaurant's re-visitation intention will have a positive influence on word -of-mouth intention - it is considered that eliciting customer's re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer's re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value.

Issues of Korean Restaurant Industry by content analysis of food yearly statistics (한국식품연감 내용 분석에 의한 한국 외식산업 현황분석)

  • Seo, Kyung-Mi;Park, Han-Na;Hong, So-Ya;Han, Kyung-Soo
    • Journal of the Korean Society of Food Culture
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    • v.19 no.3
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    • pp.313-325
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    • 2004
  • The purpose of this study was to examine Korean restaurant industry during $1979{\sim}2001$, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

Profile of Korean Restaurant Patrons in New-york City (뉴욕 소재 한국레스토랑 고객특성 분석)

  • Han, Kyung-Soo;Sung, Heidi H.
    • Journal of the Korean Society of Food Culture
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    • v.24 no.6
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    • pp.655-665
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    • 2009
  • Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

Explorative Study on the Vietnamese' Selection of Korean Restaurants and Menu - Among Vietnamese who have Eaten at a Korean Restaurant - (베트남 현지 한식당 선택 및 메뉴 선택 속성에 관한 탐색적 연구 - 한식당 이용 경험이 있는 하노이 현지인을 대상으로 -)

  • Kim, Hye-Young;Park, Kyu-Eun
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.3
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    • pp.418-428
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    • 2011
  • The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

The Impact of Korean Restaurant Service Quality on Customer Satisfaction and Management Performance - Focused on Ulsan Metropolitan City - (한식당의 서비스 품질이 고객만족과 경영성과에 미치는 영향 - 울산광역시를 중심으로 -)

  • Jeon, Yoo-Myeong
    • Culinary science and hospitality research
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    • v.18 no.1
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    • pp.199-212
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    • 2012
  • Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

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A Study on the Interior Design Characteristics in Korean Restaurant (한식당 실내디자인의 조형적 특성에 관한 연구)

  • 정미렴;박영순
    • Proceedings of the Korea Society of Design Studies Conference
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    • 1999.05a
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    • pp.84-85
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    • 1999
  • 실내디자인에서 우리의 것을 다시 찾으려는 노력은 최근 20년간 점점 늘어나 여러 방향에서 다양하게 이루어져 왔다. 그러나, 그러한 노력들에도 불구하고 여전히 현실적으로는 전통성을 찾자는 주장 하에 형태만의 고증이나 답습에 한정되거나, 일관성 없이 디자인되어 온 것이 사실이다. (중략)

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Analysis of Korean Restaurant Employees' Perception of Korean Royal Cuisine using Q Methodology (Q방법론에 의한 궁중음식 전문점 조리사 및 운영자의 궁중음식 인식 분석)

  • Choung, Seo-Yeong;Jeong, Hee Sun
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.71-79
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    • 2017
  • This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese (식생활 라이프스타일에 따른 한식당 만족도 -일본인과 중국인 중심으로)

  • Kim, Jin-Hee;Jeon, Min-Sun;Park, Dae-Seop;Kim, Soo-Min;Paik, Jin-Kyung;Hong, Wan-Soo
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.617-624
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    • 2013
  • Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel (호텔 레스토랑에서 메뉴 열량정보의 제공이 메뉴 판매에 미치는 영향과 소비자 열량 표시 인식)

  • Lee, Dongjun;Lee, Jae-Cheol;Kim, Mi-Hyun
    • Korean Journal of Community Nutrition
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    • v.18 no.5
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    • pp.505-514
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    • 2013
  • Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.