A Comparative Study of Restaurant Customers' Waiting Time in a Quasi-experimental Setting

배금광,김대영,Bae, Gumkwang,Kim, Dae-Young Culinary Society of Korean Academy 2014 한국조리학회지 Vol.23 No.5

레스토랑 경영에서 대기시간의 중요성에 대한 인식과 함께, 물리적 시간과 인지적 시간의 차이를 측정하기 위한 유사설계 실험연구가 실제 레스토랑 환경에서 실행되었다. 특히, 본 연구는 미국고객과 한국고객의 성별 과 문화적 차이에 따른 대기시간 행동 비교를 집중적으로 탐색하였다. 그 결과, 한국 여성고객들에 비하여 미국 여성고객이 대기시간에 대하여 더 빨리 불편하게 반응하였다. 또한, 한국 여성고객들이 다른 고객들에 비해 실제 경험한 물리적 시간보다 더 많이 기다린 것으로 인지하였다. 하지만, 성별에 따른 인지적, 물리적 대기시간의 차이는 양 집단 모두에서 발견되지 않았다. 본 연구의 결과를 바탕으로 레스토랑 운영자들이 레스토랑 운영전략을 수정할 수 있을 것으로 기대된다. In recognition of the significance of waiting time in restaurant management, a quasi-experimental design was employed to measure the gap between actual and perceived waiting time in a real restaurant setting. In particular, this study focused on a comparison of Americans and Koreans to explore gender and culture differences in customer waiting behaviors. The results indicated that compared to American women, Korean women are more tolerant of waiting, and reported perceived waiting time as much longer than actual waiting time. However, there are no gender differences in both cultures. It is anticipated that managers will be able to adjust their operational strategies based on these results.

IPA 분석을 이용한 동해안 해양관광지 관광객 조사

배금광,이슬기,박철우,김동진 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

This study aims to investigate tourism destination and restaurant selection attributes among representative east coast marine attractions, Pohang, Yeongdeok, and Uljin. IPA (Importance Performance Analysis) was utilized to achieve the research purposes, and 187 respondents were recruited from February 2, 2018 to April 3, 2018. The results show that tourists of Pohang and Uljin perceived taste of food as the important selection attributes in tourism destination, tough their satisfaction was low. Meanwhile, the tourists of Yeongdeok perceived accommodations as the important selection attributes in tourism destination, while they dissatisfied with restaurant. It is anticipated that the results of this study will be fundamental data to improve the image of destination, and doing so will be helpful to revitalize the local economy.

당 첨가량에 따른 송고버섯 정과의 품질 특성

배금광,김동석,이슬기,김동진 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.12

The purpose of this study was to develop songgo mushrooms Jung-Gwa by different amount of saccharide, pH, colors, and hardness based on sugaring conditions and sensory acceptability. When the sugar contents and pH of the hot water extracts of songgo mushrooms by temperature were measured, the sugar contents and pH were shown to be higher when the temperature was lower. The measured values of the total polyphenol and reducing power of songgo mushroom extracts were found to be the highest at 70℃. When the DPPH radical scavenging activity was measured, higher values were obtained at lower temperatures. The hardness of songgo mushrooms Jung-Gwa by different amount of saccharide was shown to be higher when the ratio of white sugar in the sugaring condition was higher in both the cap and stem regions. When the sensory acceptability were evaluated, as the ratio of sugar added increased, the color became lighter, the sweetness increased sharply, and the texture became harder. On the other hand, songgo mushrooms preserved in sugar made using only honey and organic raw sugar without adding white sugar showed rich aroma and taste and soft texture, and showed the highest preference in general. Songgo mushrooms Jung-Gwa had been generally made using honey as sugar but using organic raw sugar, which is cheaper than honey and is rich in diverse minerals, is judged to reduce manufacturing costs so that economic added value can be enhanced.

커피 축제의 참여동기가 감정적 가치, 만족 그리고 추천 의도에 미치는 영향

배금광,김효진 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.10

. As the popularity and interest in coffee increases, coffee-themed festivals continue to develop. Accordingly, this study also conducted research focusing on coffee festivals held across the country to identify the relationships among festival motivation, emotional value, festival satisfaction, and recommend intention as perceived by coffee festival participants. To perform this study, the online survey method was used to survey people who had participated in coffee festivals within three years. SPSS 23.0 and AMOS 21.0 statistical program were employed to verify demographic characteristics and relationships of the formulated research model. Results are as follows. First, all motivation elements (cultural and experiential motivation) except educational motivation have significantly influenced on emotional value. Second, all motivation elements have significantly influenced on festival satisfaction. Third, emotional value has influenced on festival satisfaction as well as recommend intention. Last, the festival satisfaction was a critical antecedent of recommend intention. Based on these results, this study can contribute to developing diverse marketing strategics for related businesses in both the coffee industry and festivals. In addition, the current study applied the academical research concept between motivation, value, and intention on the coffee festival participants.

he Effect of Messages on Healthy Menu Items An Elaboration Likelihood Model Perspective

배금광,김대영 한국외식경영학회 2013 외식경영연구 Vol.16 No.6

The main purpose of this study is to examine the effects of healthy food messages on menu promotion with considering customers' two different mind sets based on the ELM model. After panel discussions, the two types of menu descriptions were randomly assigned to 48 participants. The results of two-way ANOVA show that customers thinking in a central way are more likely to be influenced by types of menus. In addition, the findings also show the relationship between types of menu descriptions and the way of thinking about the changes of intention to purchase healthy food.

Effectiveness of Informational versus Emotional Appeals on Organic Food Advertising

배금광 한국외식산업학회 2014 한국외식산업학회지 Vol.10 No.1

This study investigated the effectiveness of informational and emotional appeals on organic foodadvertising. Given that organic food has become popular due to strong health concerns among consumers,attitude toward advertising and intention to purchase the advertise product were examined between organicfood and nonorganic food advertising through a 2 (appeal: informational / emotional) x 2 (food type: organic/ nonorganic) within-subjects experiment. Results demonstrated that emotional appeal was more effective forboth organic and nonorganic food advertising, while the level of purchase intention was higher in nonorganicfood. The findings contribute to advancing the understanding of advertising appeals, specifically regardingorganic food advertising, and to building more tailored advertising strategies for organic food.

레스토랑 불량고객의 종류에 따른 서비스 회복전략 효과에 관한 연구

배금광 ( Gum Kwang Bae ) (사)한국마이스관광학회(구 한국컨벤션학회) 2016 MICE관광연구 Vol.16 No.1

With the recognition of the importance of service recovery strategies, this study tries to identify the perception of severity of misbehavior and the effectiveness of recovery strategies according to types of jay-customers, and to investigate the effects of anger tendency on the perception of severity. In order to achieve the purposes of this study, 58 respondents were recruited to conduct pre-test for categorization of the type of jay-customer and the type of recovery strategies, and 95 respondents were recruited to conduct main study with frequency analysis, cluster analysis, and two-way ANOVA. The results shows that among the three types of jay-customer(violence, service, material need), misbehavior related violence were the most severe misbehavior, and for the effectiveness of recovery strategies, active strategies is better than passive strategies, and solving problem after pre-action is better than extreme handling. In addition, the recovery strategies matched with the types of jay-customers were recommended, and the results also reveal that anger tendency of employees affects the perception of the severity related jay-customer misbehavior.

허브를 첨가한 데미글라스소스의 품질 특성

배금광(Bae Keum_Kwang),이보순(Lee Bo-Soon),성태종(Seong Tae-Jong) 한국외식산업학회 2007 한국외식산업학회지 Vol.3 No.1

미국 레스토랑 서버들의 아시아 고객인식에 대한 연구

배금광(Gum Kwang Bae),김대영(Dae Young Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.5

The main purpose of this study was to investigate restaurant servers` perceptions of Asian customers in the U.S. based on physical appearance. Servers` tipping expectation and intention to give quality service were measured by manipulated photographs featuring three aspects of physical appearance (i.e., gender, attire, obesity). Repeated-measures ANOVA was performed to compare eight conditions created by these combinations of three physical appearance factors. The results showed that servers` tipping expectation and intention to give quality service differed according to Asian customers` physical appearance, and the relationship between attire and gender was also found. The research findings are expected to provide managers with guidelines that offer equitable service.

고압 가열 추출 방식을 이용한 생선 육수, 붉은 대게 육수, 대게 육수의 품질 특성

배금광(Gum Kwang Bae),변광인(Gwang In Byun),최수근(Soo Keun Choi) 한국조리학회 2007 한국조리학회지 Vol.13 No.4