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커피전문점의 브랜드 가치수준과 인구통계학적특성에 따른 서비스품질 및 성과에 의한 시장세분화에 관한 연구:
성태종(Seoung, Tae-Jong),이영주(Lee, Young-Joo) 한국외식경영학회 2017 외식경영연구 Vol.20 No.5
본 연구는 커피전문점의 브랜드가치수준과 인구통계학적 특성에 따라서 지각하는 서비스품질수준과 지각된 가치, 고객만족, 재구매 의도에 대해 살펴보고 시장 세분화에 대한 시사점을 제시하고자 하였다. 본 연구는 대구지역에 커피전문점 방문경험이 있는 18세이상의 고객을 대상으로 2016년 11월 22일부터 11월 29일 까지 7일 동안 400부의 설문지를 배포하여 불성실한 설문지를 제외한 315부를 최종분석에 사용하였다. 최종분석은 SPSS 분석패키지를 사용하였다. 분석결과, 저가치브랜드는 남성고객시장, 고졸이하의 시장과 대학원졸업자의 시장, 10대 고객을 고려한 시장, 고등학교와 대학교 시장을 주 타겟으로 진입하는 것을 고려해야한다. 또한, 고가치브랜드는 여성고객시장, 2년제, 4년제대학교 졸업자들이 많이 분포되어 있는 시장, 20대를 고려한 시장, 전문직 직장인들이 많이 근무하는 시장(오피스)시장의 진입을 고려해야할 것이다. This study aimed to examine coffee shop users’ perceived value and service quality of coffee shops, satisfaction and repurchase intention according to brand value level and demographic characteristics and suggest implications for coffee shop market segmentation. To this end, 400 questionnaires were distributed during November 22-29, 2016, to consumers 18-years-old or older who have visited coffee shops in Daegu. After excluding unreliable responses, a total of 315 questionnaires were finally analyzed. Analysis results indicated that low value brands should consider entering markets targeting male customers, customers with high school or lessor educational background and those with graduate school or higher education, markets considering teenage consumers and markets with high schools and universities. Study results also indicated that high value brands should consider entering markets for female consumers, markets with graduates of two-year colleges or four-year universities, markets considering consumers in their twenties and office markets with many professional workers.
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성태종 ( Tae Jong Seoung ),최수근 ( Soo Keun Choi ),변광인 ( Gwang In Byun ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6
The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a-and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saocharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.
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위탁급식업체 조리종사자의 위생교육과 위생지식 및 위생관리수행도간의 영향관계에 관한 연구
성태종(Tae Jong Seoung),최선경(Sun Kyoung Choi),김기진(Gi Jin Kim) 한국조리학회 2014 한국조리학회지 Vol.20 No.1
This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%)were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.
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경주지역 한식당(韓食堂) 이용객의 서비스 품질지각에 관한 연구
성태종(Tae Jong Seoung),이순애(Soon Ae Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study. Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Cyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.
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커피전문점의 고객만족, 재방문의도, 구전의도 결정요인에 관한스타벅스와 다빈치 간의 비교연구
김기진(Gi Jin Kim),성태종(Tae Jong Seoung) 한국조리학회 2011 한국조리학회지 Vol.17 No.1
The purpose of this study is to compare the potential effects of service quality measured in DAVINCI and STARBUCKS, which were local and overseas reputable takeout coffee shop brands respectively, upon customer satisfaction, revisit intention and word-of-mouth(WOM). In order to achieve the goal, a survey was conducted to total 230 customers who have ever visited and experienced coffee shops in Daegu metropolitan city, and valid and complete 217 copies of the questionnaire were used for the final data analysis. As a result, the determinant of customer satisfaction was coffee quality for STARBUCKS(n=94) while it included coffee quality, reliability and service attitude for DAVINCI(n=123). Respondents regarded coffee quality as the most important for revisit intention both in STARBUCKS and DAVINCI. Also, the determinants of WOM included coffee quality and reliability for STARBUCKS, and coffee quality and service attitude for DAVINCI. In addition, it was found that the path coefficient of service quality influencing both customer satisfaction and WOM proved to show partially significant difference between STARBUCKS and DAVINCI.
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소금 첨가량을 달리한 닭 육수의 아미노산 조성 및 관능적 특성
김동석(Dong Seok Kim),김종석(Jong Seck Kim),성태종(Tae Jong Seoung) 한국조리학회 2010 한국조리학회지 Vol.16 No.4
This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt. In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators` preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen S3, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.
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