패밀리레스토랑 포지셔닝 전략에 관한 연구 : 지각도를 통한 포지셔닝 분석

廉振鐵 배화여자대학 2004 培花論叢 Vol.23 No.-

This paper analyzed image positioning of family restaurants by image factors, as a result, customers divided images of 7 restaurants into 4 groups. All customers sensed similar images from subject restaurants, which told that those restaurants are in an intense competition. Strong points of each restaurant are as follows by factors; the strong point of Outback and TGIF was confidence, that of Sizzler and Outback was response, that of Outback and Skylark was type, that of Bennigan's and TGIF was reliability, that of Bennigan's and Outback was reactivity. weak points each restaurant are as follows by factors; the weak points of Bennigan's and TonyRoma's were confidence and response, the weak point of TonyRoma's and Marche was type, that of Sizzler and TonyRoma's was confidence, that of Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average value, type was below the average, the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies. Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous management is required.

임파워먼트(Empowerment)가 호텔주방조직 구성원의 직무만족과 몰입에 미치는 영향에 관한 연구

廉振鐵 배화여자대학 2003 培花論叢 Vol.22 No.-

The summarized analysis result of this research is as follows. First, regarding the difference of preceding variable and dependent variable, statistically considerable difference did not appear between self determination and personal relations in educational background and between groups of self determination in hotel type, and statistically considerable difference appeared among other groups. Second, regression analysis result between empowerment and job satisfaction turned out that statistically considerable influence is exerted in the order of personal relations ability, influence power, role performance ability and self-decision nature. Third, regression analysis result between empowerment and job devotion turned out that statistically considerable influence is exerted in the order of personal relations ability, role performance ability and influence power. Fourth, regression analysis result between empowerment and organization devotion turned out that statistically considerable result is exerted in the order of influence power and personal relations ability. Fifth, it turned out that statistically relative high correlation existed among correlation of empowerment and result variable such as job satisfaction, job devotion and organization devotion. The above-mentioned matters considered, this research proposes following points. The effect of the variable of empowerment on result variable shows that role performance ability, influence power and personal relations ability are important variables. Therefore, to improve the role performance ability of members of kitchen, it is essential for each individual to improve their ability and to have confidence at the time of business performance. So, this research implies that consistent and systematic training is necessary for increasing the ability and confidence. In order to improve influence power, it is necessary for members of an organization to have strong faith that their jobs determine the success of the company, and to increase the sense of self-control by letting them have the right of self determination, so that all members may have strong desire to transact business. This research implies that in order to improve personal relations ability, it is necessary for members of an organization to discover the best method of decision-making and solve problems through members' developing mutual action, and for managers to take personal characteristics into account so that members may have belief and confidence in their job and realize the value of their job. In conclusion, the person in charge of personnel affairs and the manager in charge of kitchen need to realize the importance of empowerment and especially have an much interest in all parts including self determination, influence power and role performance ability and personal relations ability etc.

AHP를 이용한 패밀리레스토랑의 입지선정

염진철,박한나 한국외식경영학회 2003 외식경영연구 Vol.6 No.3

Location of restaurant, which gives a great effect on its operation and maintenance, has a direct interrelationship with success or failure of food service business enterprises. However, a restaurant`s location has been decided at the side of experience·intuition, also, factors of restaurant-location-decision have been analyzed at the side of attributes in customers` selecting restaurants. This study examined all restaurant-location-decision, a fundamental investment for the food service industry, at the standpoints of customers, managers, and founders of food service business enterprises, suggested decision-making process to select the optimal restaurant-location, through AHP(Analytic Hierarchy Process), then, analyzed & compared differences of factors to be considered when deciding restaurants` location. Study results proved 15 kinds of factors that influencing restaurants` location-decision, also, analyzed & compared weights of derived factors and differences of each group`s weight. Finally, the study suggested weights by all factors. In addition, this research suggested a model of decision-making process to be used when deciding a family-restaurant`s location.

푸드테크서비스가 경험가치와 고객 이미지 및 재이용의도에 미치는 영향

염진철 대한관광경영학회 2023 觀光硏究 Vol.38 No.4

This study verified the relationship between artificial intelligence, serving and cooking robots, alternative food, 3D food printing as constructive concepts for food tech service, experience value and customer image as parameters, and reuse intention as dependent factors. In this survey, an online survey was conducted through Naver Office from March 10 to 30, 2023, and food tech services in the food service industry were explained to the respondents. A total of 350 questionnaires were distributed, and 298 copies were used for analysis, excluding the questionnaires that were answered insincerely. Using SPSS 23.0 and AMOS 23.0 statistical package programs, covariate structure analysis was conducted to verify the influence relationship between frequency analysis, discriminant validity, reliability analysis, exploratory factor analysis, and confirmatory factor analysis constructs. The analysis results and implications are presented as follows. First, artificial intelligence, serving and cooking robots were found to have a significant effect on experience value. However, alternative food and 3D food printing did not have a significant effect on experiential value. Second, 3D food printing was analyzed to have a significant effect on customer image. On the other hand, it was found that serving and cooking robots, artificial intelligence, and alternative foods did not have a significant effect on customer image. Third, artificial intelligence and 3D food printing were found to have a significant effect on intention to reuse. However, it was found that serving and cooking robots and alternative food did not have a significant effect on intention to reuse. Fourth, experiential value was found to have a significant effect on customer image, and experiential value was found to have a significant effect on reuse intention. In addition, customer image was found to have a significant effect on reuse intention. 본 연구는 푸드테크서비스에 대한 구성개념으로 인공지능, 서빙 및 조리로봇, 대체식품, 3D 푸드 프린팅 그리고 매개변수로서 경형가치 및 고객 이미지, 종속요인으로 재이용의도에 미치는 영향관계를 검증하였다. 본 조사는 2023년 3월 10일부터 30일까지 네이버 오피스를 통하여 온라인 설문조사를 실시하였으며, 조사대상자들에게 외식산업 푸드테크서비스를 설명하였다. 전체 350부의 설문지를 배포하고, 불성실하게 응답한 설문지를 제외한 298부를 분석에 이용되었다. SPSS 23.0과 AMOS 23.0 통계 패키지 프로그램을 활용하여 빈도분석과, 판별타당성, 신뢰성분석, 탐색적 요인분석 및 확인적 요인분석 구성개념들 간에 영향관계를 검증하기 위해 공변량구조분석을 실시하였다. 분석결과 및 시사점을 제시하면 다음과 같다. 첫째, 인공지능, 서빙 및 조리로봇은 경험가치에 유의적인 영향을 미치는 것으로 나타났다. 그러나 대체식품과 3D 푸드 프린팅은 경험가치에 유의적인 영향을 미치지 못하는 것으로 나타났다. 둘째, 3D 푸드 프린팅은 고객 이미지에 유의미한 영향력이 있는 것으로 분석되었다. 반면, 서빙 및 조리로봇, 인공지능, 대체식품은 고객 이미지에 유의적인 영향을 미치지 못하는 것으로 나타났다. 셋째, 인공지능, 3D 푸드 프린팅은 재이용의도에 유의적인 영향을 미치는 것으로 나타났다. 그러나 서빙 및 조리로봇, 대체식품은 재이용의도에 유의적인 영향을 미치지 못하는 것으로 나타났다. 넷째, 경험가치는 고객이미지에 유의적인 영향을 미치는 것으로 나타났으며, 경험가치는 재이용의도에 유의적인 영향을 미치는 것으로 나타났다. 또한 고객 이미지는 재이용의도에 유의적인 영향을 미치는 것으로 나타났다.

외식고객의 TV이용행태와 광고 실증분석

廉振鐵 培花女子大學 2009 培花論叢 Vol.28 No.-

An empirical analysis was carried out on behavioral patterns of TV utilization and commercials among eating-out customers. According to the results, eating-out customers generally spent less time in using TV as compared with data of general analysis on behavioral patterns of TV utilization and mostly preferred news and information programs. People in their forties or over and those in their twenties spent more time in using TV. They spent more time in watching TV on weekends and on holidays than on weekdays; among information about eating-out, Previous experience had direct effects on purchase, with high interest in TV commercials. They thought that products in commercials were identical with actual ones, showing some satisfaction with commercials, which suggested the need of continuous investment in TV commercials. As there are significant differences by demographical characteristics, strategies for commercials targeting a specific customer group are needed.

패밀리 레스토랑 포지셔닝 전략에 관한 연구

염진철(Yeom Jin Cheol) 한국조리학회 2004 한국조리학회지 Vol.10 No.1

모바일 외식 어플리케이션의 서비스품질이 용이성, 유용성 및 사용만족에 미치는 영향

염진철(Yom, Jinchul) 대한관광경영학회 2020 觀光硏究 Vol.35 No.8

본 연구는 모바일 외식 앱 서비스 품질요인에 대한 개인화, 반응성, 디자인, 안전성이 유용성과 용이성에 미치는 영향력을 규명하였다. 자료 수집은 2020년 4월 5일부터 30일까지 인터넷을 통하여 온라인 설문조사를 실시하였으며 총 500부의 설문지를 배포하고, 306부를 최종 결과 분석에 사용되었다. 분석결과를 바탕으로 시사점을 제시하면 다음과 같다. 첫째, 개인화, 디자인은 유용성에 유의적인 영향을 미치는 것으로 나타났다. 둘째, 안전성, 디자인은 용이성에 유의적인 영향을 미치는 것으로 나타났다. 그러나 개인화, 반응성은 용이성에 유의적인 영향을 미치지 못하는 것으로 나타났다. 셋째, 유용성은 용이성에 유의적인 영향을 미치는 것으로 나타났다. 넷째, 개인화, 안전성은 사용만족에 유의적인 영향을 미치는 것으로 나타났다. 다섯째, 유용성은 사용만족에 유의적인 영향을 미치는 것으로 나타났다. 그러나 용이성은 사용만족에 유의적인 영향을 미치지 못하는 것으로 나타났다. 본 연구의 결과는 모바일 외식 앱에 대한 서비스품질의 선행요인과 이와 관련한 영향관계 요인에 관한 향후의 연구를 제시하였다는 의의를 지닐 수 있다. 따라서 이러한 분석결과를 바탕으로 모바일 외식 앱 서비스품질에 유용한 시사점을 제시하였다. This study investigated the influence of personalization, responsiveness, design, and security on the quality factors of mobile foodservice app service on usefulness and ease of use. The data was collected from April 5 to 30, 2020, and conducted an online survey through the Internet. A total of 500 copies of the questionnaire were distributed and 306 copies were used for the final analysis. Based on the analysis results, suggestions are as follows. First, personalization and design were found to have a significant effect on usefulness. Second, security and design were found to have a significant effect on ease. However, personalization and responsiveness were found to have no significant effect on ease. Third, usefulness was found to have a significant effect on ease. Fourth, personalization and security were found to have a significant effect on continuous intention to use. Fifth, usefulness was found to have a significant effect on continuous use intention. However, it was found that the ease did not significantly affect the intention to use continuously. The results of this study may have significance that a future study of service quality for mobile foodservice app and future related factors related to it are presented. Therefore, based on these analysis results, useful suggestions for the service quality of mobile foodservice apps were presented.

레스토랑의 물리적 환경과 브랜드이미지, 충성도의 관계연구

염진철 ( Jin Chul Yom ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.7

본 연구는 레스토랑에서 고객이 인지하는 브랜드이미지와 브랜드충성도에 대한 인식에 영향을 주는 물리적 환경의 요인들을 파악하고자 하며, 이러한 연구를 통하여 물리적 환경의 요인 중에 브랜드이미지와 브랜드충성도에 좀 더 긍정적이고 유의한 영향을 미치는 요인을 살펴보고, 이렇게 형성된 브랜드 이미지가 브랜드충성도에 미치는 영향요인도 파악하고자 한다. 본 연구의 결과 물리적 환경변수 중 공간성, 쾌적성, 편의성, 청결성이 브랜드이미지에 영향을 미치는 것으로 나타났고, 브랜드충성도는 모두 영향을 미치는 것으로 나타났다. 또 브랜드이미지가 브랜드충성도에 미치는 영향을 파악하기 위해 회귀분석을 실시한 결과 브랜드 이미지는 브랜드충성도에 영향을 미치는 것을 알 수 있었다. 연구결과 각 레스토랑에 맞는 물리적 환경이 요구되며, 특히 식사를 할 수 있는 편안하고 즐거운 분위기 유지와 고객의 동선을 고려하는 공간적 확보 그리고 여러 편의시설물을 잘 관리함으로서 고객의 재방문을 유도하고, 타인에게 자사의 서비스를 긍정적으로 구전하게 만들어 줌으로서 노력과 시간과 비용상의 효율화를 통해 더 큰 이윤을 얻을 수 있을 것으로 사료된다. This study is to understand physical environment factors affecting restaurant customers`` brand images and brand loyalty and to identify more positive and meaningful physical environment factors and how these brand images affect customers`` brand loyalty. The result of this study is that spatiality, comfort, convenience, cleanliness have an effect on the customer``s brand image and brand loyalty among physical environment factors. Also, the result of regression analysis to identify the effect of brand image on brand loyalty shows that brand image has an effect on customers`` brand loyalty. Therefore, each restaurant is required to provide suitable physical environment. Especially, comfortable and pleasant dining environment, ample space for customers`` movement, and well-managed facilities induce customers`` revisit, increase positive word of mouth on the restaurant``s service, and help gain bigger profit through effort, time, and cost efficiency.

외식 인스타그램 정보품질이 사회적 실재감, 신뢰 및 지속적 이용의도에 미치는 영향

염진철(Yom, Jinchul) 대한관광경영학회 2021 觀光硏究 Vol.36 No.7

본 연구는 외식 인스타그램 정보품질의 구성개념인 유용성, 최신성, 공유성 및 상호작용성이 사회적 실재감과 신뢰 및 지속적 이용의도에 미치는 영향력을 검증 하였다. 자료수집은 2019년 10월 5일부터 30일까지 SNS를 통하여 실시하였다. 전체 500부의 설문지를 배포하고, 불성실하게 응답한 설문지를 제외한 306부를 분석에 이용되었다. SPSS 23.0 및 AMOS 23.0 통계 패키지 프로그램을 사용하여 빈도분석, 기술분석, 판별타당성, 신뢰도분석, 탐색적 요인분석, 확인적 요인분석 구성개념들 간에 인과관계를 검증하기 위해 공분산구조분석을 실시하였다. 분석결과는 다음과 같다. 첫째, 외식 인스타그램 정보품질에 대한 구성개념인 공유성, 상호작용성은 사회적 실재감에 유의적인 영향을 미치는 것으로 나타났다. 그러나 유용성과 최신성은 사회적 실재감에 유의미한 영향을 미치지 못하는 것으로 분석되었다. 둘째, 공유성과 상호작용성은 신뢰에 유의미한 영향을 미치는 것으로 분석되었다. 그러나 유용성과 최신성은 신뢰에 유의미한 영향을 미치지 못하는 것으로 분석되었다. 셋째, 유용성은 지속적 이용의도에 유의적인 영향을 미치는 것으로 나타났다. 그러나 공유성과 최신성, 상호작용성은 지속적 이용의도에 유의미한 영향관계가 없는 것으로 분석되었다. 넷째, 사회적 실재감은 신뢰에 유의미한 관계가 없는 것으로 나타났으며, 사회적 실재감은 지속적 이용의도에 유의적인 영향을 미치는 것으로 나타났으며, 신뢰는 지속적 이용의도에 유의적인 영향을 미치는 것으로 나타났다. This study verified the influence of usefulness, up-to-date, sharing, and interactivity, which are the constituent concepts of Instagram information quality for foodservice, on social realism, trust, and intention to continuously. Data collection was conducted through an online survey through the Internet from October 5 to 30, 2019. A total of 500 questionnaires were distributed, and 306 copies were used to analyze the final results, excluding the questionnaires that responded insincerely. Using SPSS 23.0 and AMOS 23.0 statistical package programs, covariance structure analysis was performed to verify the causal relationship between the constructs of frequency analysis, descriptive analysis, discriminant validity, reliability analysis, exploratory factor analysis, and confirmatory factor analysis. Based on the analysis results, it is presented as follows. First, it was found that sharing and interactivity, which are the constituent concepts of Instagram information quality for foodservice, had a significant effect on the sense of social realism. However, usefulness and up-to-date did not have a significant effect on social realism. Second, commonality and interactivity were found to have a significant effect on trust. However, usefulness and up-to-date did not appear to have a significant effect on trust. Third, usefulness was found to have a significant effect on the intention of continuous use. However, it was found that commonality, up-to-date, and interactivity did not significantly affect the intention of continuous use. Fourth, social realism was analyzed to have no significant effect on trust, and social presence was found to have a significant effect on continued use intention, and trust was found to have a significant effect on continued use intention.

외식 고객의 정보 탐색 행동에 관한 연구

염진철(Jin Chul Yom),경영일(Young Il Kyoung),박한나(Han Na Park) 한국조리학회 2005 한국조리학회지 Vol.11 No.1

This study is a research on eating-out customers` behavior of inquiring information through the supporting research on the searching information behavior of the customers who visit family restaurants. The result was deduced that the types of eating-out customers` behavior of searching information were different according to age. sex, education, incomes. etc., based on demographic analysis. In addition, this study investigated the satisfaction with information and the information types of eating-out customers with verification.