• Title/Summary/Keyword: Korean traditional restaurants

Search Result 130, Processing Time 0.023 seconds

Current Situation in Farm Restaurants and Improved Strategies for Rural Development (농가맛집의 현황과 지역사회발전을 위한 활성화방안)

  • Chong, Yu-Kyeong;Kim, Maeng-Jin;Song, Hyon-Ju;Lee, Myoung-Eun
    • Journal of the Korean Society of Food Culture
    • /
    • v.24 no.6
    • /
    • pp.692-701
    • /
    • 2009
  • Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.

The Study for Uniforms of Traditional Korean Restaurant (우리나라 전통음식점 유니폼 조사 연구)

  • 김문숙
    • Journal of the Korean Home Economics Association
    • /
    • v.29 no.4
    • /
    • pp.13-23
    • /
    • 1991
  • The importance of tourism was recognized through the olympiad of 1988. Especially visual impacts like uniform make it more important to develop proper service system. Thus, the object of this study is to provide a renewal uniform policy of Korean restaurant. Here, the theoretical knowledge is applied into actual conditions, and found many problems as a result. 1. There are no recognition of the importance of uniforms. 2. No effort has been made in creating image suitable for traditional restaurants. 3. There has been no uniqueness and utility. 4. The uniform colors have not been coordinated working environments. 5. There have been some problems concerning uniform managements. These problems led to an idea of making new uniforms, and actual products has been producted as a part of the study. The products have focused an functional utility and tradition of Korean costumes. I hope my endeavor will be helpful for traditional Korean restaurants and developing of uniform design.

  • PDF

A Study on Wearing Satisfaction and Purchase about Hanbok Uniforms of Korean Style Food Restaurants (한식당 생활한복 유니폼 구매 및 착용 만족도에 관한 연구)

  • Lim Kyounghwa;Kang Soonche
    • Journal of the Korean Society of Clothing and Textiles
    • /
    • v.29 no.3_4 s.141
    • /
    • pp.462-469
    • /
    • 2005
  • This study was inquiry into wearing condition and satisfaction of Saenghwal Hanbok uniform for Korean restaurant's employees. For this Purpose to be fulfilled survey was carried out to the managers and employees who are working in Korean traditional restaurants located in Seoul, and the reality of wearing Saenghwal Hanbok uniforms and the employees's satisfaction were considered. It taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. The analysis was executed involving Simple Analysis, Correlation Analysis, Independent Samples T-test, Paired Comparison, ANOVA, and Duncun Test using SPSS. The report shows that buyers get two pieces style of skirt ($74\%$) and they are buying from Hanbok shops ($58\%$), or from uniform shops ($21\%$). It is almost impossible to see that employees' opinion is reflected in the uniform design since the decisions are made by either Senior manager or General Manager. Based on the result of this survey, followings should be taken into consideration when designing Hanbok uniforms for Korean traditional restaurants. Firstly, a design should reflect a sphere and a radiuses of action throughout a grasp of the type of restaurant, such as the type of sitting and whether there are stairs or not, and the type of service in charge, and so on. Secondly, considerations on the fabrics in terms of sweat absorption, tactility, weight and so on should be prioritized emphasizing a functional aspect. Thirdly, a sleeve should be narrower and shorter, and the skirt should be less wide and not crease easily. Lastly, a Geogori should be knot-button on with care in order not to be opened and a skirt should be zipped up.

Maternal Knowledge and Perceptions of Quick Service Patronage Regarding Children in South Korea (자녀들의 패스드푸드점 선호에 대한 어머니의 인식 및 견해 연구)

  • 주나미
    • Journal of the Korean Home Economics Association
    • /
    • v.42 no.5
    • /
    • pp.1-10
    • /
    • 2004
  • The last half of the twentieth century brought many new opportunities and challenges to the traditional South Korean family. One area of change that challenges the traditional South Korean family is the availability of new food sources, specifically the introduction of commercial restaurants that offer new types of food in untraditional settings. This research investigated the perceptions of South Korean mothers'(n = 104) regarding the patronage of quick service style restaurants by their children through the use of Q sort methodology. The results showed that even though children do influence the decision making process when determining where to eat away from home, Korean mothers still play a very prominent role in planning the family's food consumption. While Western food styles and practices can provide a variety of food selections and service styles, care should be taken not to over utilize the quick service restaurants' in place of traditional foods.

Evaluations of Safety on Soy Sauces Used by Popular Restaurants (경기도 의정부시 대중음식점에서 사용하는 간장의 안전성 평가)

  • Kim Young-Sung
    • Journal of environmental and Sanitary engineering
    • /
    • v.20 no.2 s.56
    • /
    • pp.21-28
    • /
    • 2005
  • Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

A Study on Impacts of Service Providers' Organizational Satisfaction and Loyalty on Customers' Repurchasing and Satisfaction in Korean Traditional Restaurants (고급 한정식 종업원의 조직 만족 및 충성도가 서비스 품질과 고객만족 및 재구매 의도에 미치는 영향에 관한 연구)

  • Park, Dae-Seob;Kim, Young-Hwan
    • Culinary science and hospitality research
    • /
    • v.13 no.2
    • /
    • pp.292-302
    • /
    • 2007
  • This is an empirical study on Korean traditional restaurant service providers and customers who get direct service from them. This study focuses on the service performance determiners; customer satisfaction, service quality, service providers' satisfaction and loyalty. In order to meet its purpose, we survey 1,000 customers who have visited Korean traditional restaurants. This survey uses the SERVPERF service quality measuring theory. The results are as follows: First, the service providers' satisfaction have an effect on service quality, so the supervisor of a Korean traditional restaurant should construct a HRM (Human Resources Management) system for increasing employees' satisfaction. Second, employees' loyalty is significant, but its effect is lower than their satisfaction. Third, service quality affects customers' satisfaction and loyalty significantly. Fourth, employees' satisfaction and loyalty considerably influences customers' satisfaction and loyalty. Consequently, restaurant managers put their effort into increasing employees' satisfaction, loyalty, and service quality.

  • PDF

A Study on the Customers' Eating Out Behaviors in Food Consumption Patterns

  • CHA, Seong Soo;RHA, Young Ah
    • The Korean Journal of Food & Health Convergence
    • /
    • v.7 no.1
    • /
    • pp.7-15
    • /
    • 2021
  • This study aims to empirically analyze the differences between groups of customers who prefer delivery food, which is rapidly growing amid the COVID-19 pandemic, and those who prefer the traditional practice of visiting offline restaurants. Based on the eating out lifestyle, participants were divided into three groups: participants who prefer food delivery, those who prefer to visit restaurants, and those who favor both. The comparison of differences between the groups was analyzed. A total of 215 questionnaires were distributed, and reliability and validity were verified with a sample of 201 copies, excluding 14 unreliable respondents. Then, a multivariate analysis of variance was used to compare the groups. The results showed that regarding offline restaurants, the group of customers who prefer to visit restaurants valued their atmosphere, while the customers who prefer delivery food valued the reputation of the restaurant. Regarding delivery-specialized restaurants, the group of customers who prefer delivery placed greater value on coupon events and payment convenience than other groups. The results revealed that the difference between the customers who prefer to visit restaurants and those who prefer delivery food was identified through empirical analysis, which provides strategic implications for catering companies and restaurant industries during COVID-19 in Korea.

Effects of Emotional Reaction Based on Consumption Experiences of Luxury Korean Restaurants on Repurchase Intention (고급 한정식 레스토랑의 소비경험에 의한 감정반응이 재 구매의도에 미치는 영향)

  • Jeon, Hae-Kyung;Cho, Eun-Hye;Cho, Yong-Bum
    • Culinary science and hospitality research
    • /
    • v.18 no.4
    • /
    • pp.133-147
    • /
    • 2012
  • This study is intended to analyze how emotional reaction based on consumption experience of dining at Korean traditional restaurants affects comsumer's repurchase intention. These restaurants are chosen from lists of high quality Korean traditional restaurants designated by the Restaurant Association in Busan. And then a model for the study is designed based on preceding studies and hypotheses are extracted. A statistical package program, SPSS WIN Version 18.0 is used for frequency analysis, reliability analysis and factorial analysis and regression analysis to verify the hypotheses. As the result of verifying how experience of dining at a Korean traditional restaurant affected arousal among emotional reactions, the symbolism factor and the variety factor were all proved to be meaningful, whereas the amusement factor was proved to be meaningless. As the result of verifying how experience of dining at the restaurant affected dominance among emotional reactions, the symbolism, amusement, and variety factors were all proved to be meaningful. As the result of verifying how emotional reactions affected consumer's repurchasing, the arousal and dominance factors were all proved to be meaningful. Moreover, as the result of verifying how experience of dining at the restaurant affected consumer's repurchasing, the variety and amusement factors were all proved to be meaningful, whereas the symbolism factor was proved to be meaningless.

  • PDF

Evaluating Service Quality of Korean Restaurants: A Fuzzy Analytic Hierarchy Approach

  • Ulkhaq, M.Mujiya;Nartadhi, Rizal L.;Akshinta, Pradita Y.
    • Industrial Engineering and Management Systems
    • /
    • v.15 no.1
    • /
    • pp.77-91
    • /
    • 2016
  • Every service firm must find ways to attract new customers, retain existing customers, and remain competitive and profitable. As competition increases, delivering better service becomes more important. Service quality is considered as a vital aspect for the success of the firms. Restaurant cannot be separated from the service quality they have to deliver. The development of restaurant is supported with the reputation of the country where the food comes from. Recently, one of the most trending topic is Korean wave which affects the Korean cuisine. A fuzzy AHP was employed to evaluate the service quality. It is more preferable than traditional AHP which is criticized for its inability to handle the uncertainty of the decision maker's perception. Six attributes are used to evaluate five Korean restaurants in Semarang, Indonesia. The result shows that innovation is the most important attribute. It seems that decision makers viewed the food variation and new method service as main factors that the restaurants have to manage. This finding can provide the managers with valuable insights into the attribute that reflects customers' perceptions; also to position their service based on their competitors. Validating the scale in other culture-based restaurants is an interesting area to be pursued.

A study on the uniform design based on Korean image - Centering around specialty restaurants of Korean food -

  • Nam, Yoon-Sook;Kim, Bok-Hee
    • Journal of Fashion Business
    • /
    • v.7 no.6
    • /
    • pp.10-20
    • /
    • 2003
  • The object of this research is to develop the designs with aesthetics and function for making the uniforms of specialty restaurants of Korean dishes in pursuit of the image of excellent dignity and its result is as follows: As for designs, this research chose the traditional image as the basic concept and made visual Korean lines, colors, and patterns. As for lines, it made visual the curve of the eaves, the straight line of polls, and the fret of windows and doors represented in architecture and applied them, as for color tones, it chose traditional 'Obangsaek', five direction colors. As for the patterns, it symbolized 4 trigrams( Geon, Gon, Gam, and Yi), the cloud pattern, also it tried to get the formative beauty from traditional patchwork wrapping cloth and windows and doors. The expectant effects on the design of Uniform are as follows: First, it offered basic clothes for male and female employees working in the hall and suggested two kinds of skirt and pants for the latter. It tried to find out both the function of pants and the female beauty of skirts by wrapping on pants to eliminate the feeling of rejection towards the style of them, the use of which have been recognized for man only in spite of many merits of them. Second, it sought for the characteristics of shape on collar, breast-tie, and fold etc. of Korean clothes and designed clothes according to each employee's role and finally emphasized their traditional aesthetics.