• 한국조리학회지
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• 제19권4호
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• pp.109-118
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• 2013

본 연구의 목적은 전주비빔밥 전문점에 대한 서비스품질이 고객 만족도와 재방문 의사에 영향을 미치는지 알아보고자 한다. 조사 표본 집단은 전주에서 가장 유명한 비빔밥 전문점 중에서 방문한 경험이 있는 방문객을 대상으로 하여 분석을 하였다. 연구 결과의 내용을 요약하면 다음과 같다. 첫째, 가장 선호하는 비빔밥 전문점은 가족회관, 방문 이유는 가족들끼리 식사를 하기 위해서, 비빔밥에 대한 정보는 주로 주위 사람들의 구전을 통해서 정보를 얻는다가 가장 많은 것으로 나타났다. 둘째, 전주비빔밥 전문점의 서비스품질에 대한 요인인 서비스반응성, 시설, 음식, 신뢰성 요인 중에서 서비스반응성과 음식 요인이 고객 만족도에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 고객만족도가 재방문의도에 유의적인 영향을 미치는지에 대한 결과는 방문 고객들의 고객 만족도가 높을수록 재방문 의사는 높아진다고 나타났다. 이와 같이 고객만족이나 재방문을 하려면 서비스품질이 중요한 요소임을 인식하여 운영자는 이에 대한 지속적인 개선과 노력이 필요할 것이다.

• 한국조리학회지
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• 제14권2호
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• 경영과정보연구
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• 제26권
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• pp.205-230
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• 2008

The purpose of this study is to research the recognition of hotel customers when the outside special restaurants opens at hotel instead of restaurant owned by hotel in Seoul City. The major factors are showed up factor analysis as specialty and reliability of hotel and outside restaurant image. They are consisted of 5 categorizes and the results of this study are as follows; First, it is proved that the expectation of customers after opening restaurant will be increased in terms of the lower price and more variety of food & beverage products. Also, the food & beverage will be increased. However, the quality and specialty of products will not be improved as much as customers expected. Considering that the results, hotel guests expect the effect of opening restaurant at hotel for variety products and service. So, Hotel management should understand the changing attitude of customer' needs and expectation.

• 한국식생활문화학회지
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• 제20권5호
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• 식품보건융합연구
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• 제7권5호
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• pp.9-16
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• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• 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.

• 한국식생활문화학회지
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• 제32권6호
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• pp.527-533
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• 2017

The purpose of this study was to investigate on the characteristics of the use of a fine dining restaurant using NVivo 11 qualitative analysis. As a result, customers using the fine dining restaurant were aware that the fine dining restaurant was a special and expensive restaurant, serving a variety of food with luxurious food, service and ingredients. The result of motivation for using the fine dining restaurant was food, specialty, atmosphere, luxury, service. Basically, it is natural to visit restaurant to eat, but it is special in using fine dining restaurant, we were able to find that it was to visit, to eat atmosphere and luxurious service and delicious food. The results of using the benefits of using a fine dinning restaurant show that the benefits of food, dining atmosphere, specialty, service, variety, and meals are high, specialty, service, variety of meals, price, delicious, newness, and timely benefits. The result of customers' use loss when using the fine dining restaurant shows the loss of food, specialty, service, price, atmosphere, variety, and luxurious. In this regard, it is estimated that customers often see losses as a result of lower than expected customers when using fine dinning restaurants. Therefore, it is thought that this research will help the establishment of differentiated marketing information for the restaurant company through continuous research on the fine dining restaurant which is recognized by the users.

• 한국콘텐츠학회논문지
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• 제19권9호
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• pp.181-194
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• 2019

본 연구는 일식전문점의 물리적 환경이 고객만족, 재방문의도, 구전의도에 미치는 영향을 파악하기 위하여 수행되었다. 이를 위해 대구지역의 일식전문점을 이용한 적이 있는 성인 남 여 341명을 대상으로 자료를 수집하였다. 자료 분석을 위해 SPSS 프로그램의 빈도분석, 요인분석, 회귀분석, 다중회귀분석을 사용하였다. 요인분석을 통해 일식전문점의 물리적 환경은 쾌적성, 심미성, 편리성 3까지 구성요소로 확인되었으며, 다중회귀분석결과 물리적 환경의 3 구성요소는 고객만족, 재방문의도, 구전의도 각각에 정(+)의 영향을 미치고 있는 것으로 나타났다. 회귀분석결과 고객만족이, 재방문의도와 구전의도 각각에 정(+)의 영향을 미치는 것으로 나타났다. 본 연구결과를 통해 일식전문점의 물리적 환경 영향력을 확인하고 실무적 차원의 시사점과 이론적 차원의 시사점을 제시하였다.

• 한국콘텐츠학회논문지
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• 제19권10호
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• pp.698-711
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• 2019

본 연구는 일식전문점의 사회적 서비스스케이프가 고객만족도와 고객신뢰도, 고객충성도에 미치는 영향을 파악하기 위하여 수행되었다. 일식전문점을 이용한 적이 있는 대구지역에 거주하는 성인 남 여 311명을 대상으로 자료를 수집하였다. 자료 분석을 위해 SPSS 프로그램의 빈도분석, 요인분석, 회귀분석, 다중회귀분석을 사용하였다. 요인분석을 통해 일식전문점의 사회적 서비스스케이프는 인적서비스와 고객유사성 2가지 구성요소로 확인되었으며, 다중회귀분석결과 사회적 서비스스케이프 2가지 구성요소는 고객만족도, 고객신뢰도 각각에 정(+)의 영향을 미치고 있는 것으로 나타으며, 고객 충성도에는 부분적인 정(+)의 영향을 미치는 것으로 나타났다. 회귀분석결과 고객만족도가 고객신뢰도, 고객충성도 각각에 정(+)의 영향을 미치는 것으로 나타났다. 또한 고객신뢰도는 고객충성도에 정(+)의 영향을 미치는 것으로 나타났다. 본 연구결과를 통해 일식전문점의 사회적 서비스스케이프의 영향력을 확인하고 실무적, 이론적 시사점을 제시하였다.

• 한국콘텐츠학회논문지
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• 제18권7호
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• pp.338-349
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• 2018

본 연구는 지역특산음식 선택속성이 고객만족과 행동의도에 어떠한 영향을 미치는가에 대한 문제를 고찰하여 지역특산음식을 이용하는 소비자를 대상으로 지역특산음식 선택속성과 고객만족, 행동의도 간의 영향관계를 분석하고자 하였다. 이를 위해 각 변수들의 개념을 파악하고 이들 변수들이 구조적으로 어떠한 관계가 있는지를 문헌연구를 통하여 고찰하였고 강릉의 지역특산음식마을과 지역축제를 통하여 특산음식을 이용해본 소비자를 대상으로 249부의 설문조사를 실시하였다. 자료분석은 SPSS 20.0의 통계프로그램을 사용하여 빈도분석, 탐색적요인분석, 신뢰도분석, 상관관계분석, 회귀분석을 실시하였다. 이를 통하여 지역특산 음식을 선택하는 요인을 규명하고 지역특산음식을 통한 관광객 증가와 지역경제 활성화를 위한 기초자료로 제공하고, 지역특산음식의 음식관광 발전과 지역특산물 상품화를 위한 기초자료 활용방안으로써 효과적인 마케팅 전략을 제시하고자 한다. 특히 지역특산음식을 이용해본 소비자는 꼭 다시 찾아 고객만족을 극대화 할 수 있는 마케팅 전략을 구상하고 음식에 대한 맛과 품질, 최상의 서비스 등 활성화 방안이 필요하다고 할 수 있겠다.