• 한국식생활문화학회지
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• 제24권6호
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• pp.692-701
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• 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.

• 대한가정학회지
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• 제29권4호
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• pp.13-23
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• 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.

• 한국의류학회지
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• 제29권3_4호
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• pp.462-469
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• 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.

• 대한가정학회지
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• 제42권5호
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• pp.1-10
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• 2004

한국의 현대사회는 점차 산업화. 도시화 되어지고 있고 또한 경제가 성장함에 따라 외식산업이 점차 발달되어지면서 패스트푸드가 우리 식생활에서 차지하는 비중 또한 증가하는 추세이다. 이렇게 가족단위의 외식을 할 때 자녀들의 음식종류 결정권이 매우 크다는 점을 고려하고 14세미만의 어린이가 우리나라 전체인구의 21.8%를 차지하고 있는 점을 볼 때 패스트푸드 산업에서 어린이들은 매우 중요한 고객이 되어질 수 있고 이러한 어린이들의 좋은 식 습관 및 균형 잡힌 영양공급은 성인건강의 기초적인 요소라고 할 수 있겠다. 따라서 자녀들의 패스트푸드 소비에 관한 어머니의 견해를 조사함으로써 어린이들의 패스트푸드 소비를 바람직하게 유도하기 위한 방향을 제시하고 패스트푸드산업을 주도하는 생산자에게 기초자료를 제공하고자 Q-sort methodology로 본 연구를 실시한 결과, 패스트푸드점에서 가족들이 외식할 때 자녀들이 미치는 영향이 상당히 높음을 알 수 있었고 음식에 대한 어린 시절의 경험이 자녀들의 식 습관, 기호도 발달, 바람직한 건강식품 선택에 매우 큰 영향을 미치므로 이때의 식품에 대한 올바른 지도가 필요하다고 어머니들은 생각하고 있었으며 패스트푸드점에서 아침식사를 하는 것은 매우 반대하는 견해를 가지고 있는 것으로 나타났다.

• 환경위생공학
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• 제20권2호
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• pp.21-28
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• 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.

• 한국조리학회지
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• 제13권2호
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• pp.292-302
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• 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.

• 식품보건융합연구
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• 제7권1호
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• pp.7-15
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• 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.

• 한국조리학회지
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• 제18권4호
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• pp.133-147
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• 2012

본 연구는 한국외식업중앙회 부산광역시지회에서 선정한 모범음식점 중 고급 한정식 레스토랑을 이용한 고객을 대상으로 외식소비경험에 의한 감정반응이 재 구매의사에 어떤 영향을 미치는지 분석하고자 빈도분석, 신뢰도분석, 요인분석, 회귀분석을 통하여 실증분석 하였다. 연구결과 외식소비경험이 감정반응 중 환기에 미치는 영향을 검증한 결과 상징성, 다양성 요인은 유의한 영향을 미치는 것으로 나타났으며, 유희성 요인은 유의하지 않은 것으로 나타났다. 외식소비경험이 감정반응 중 지배에 미치는 영향을 검증한 결과 상징성, 유희성, 다양성 요인이 지배에 유의한 영향을 미치는 것으로 나타났다. 감정반응이 재 구매의도에 미치는 영향을 검증한 결과 환기와 지배 요인은 재 구매의도에 유의한 영향을 미치는 것으로 나타났다. 외식소비경험이 재 구매의도에 미치는 영향을 검증한 결과 다양성, 유희성요인은 유의한 영향을 미치는 것으로 나타났으며 상징성 요인은 유의하지 않는 것으로 나타났다.

• Industrial Engineering and Management Systems
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• 제15권1호
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• pp.77-91
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• 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.

• 패션비즈니스
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• 제7권6호
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• pp.10-20
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• 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.