飮食調理의 調理記述書와 調理明細書에 관한 硏究

강종헌,김현심 관광품질시스템학회 1996 관광품질시스템연구 Vol.2 No.3-4

순천시의 훼밀리레스토랑을 이용하는 고객들의 외식결정요인에 관한 연구

강종헌 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

The purpose of this study was to identify important selection attributes of customers for dining at family restaurants, and the determinant and predicting factors in customers' intentions of revisiting. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. A total of 124 questionnaires were used for analysis among 300 distributed. Multivariate analysis(factor and regression analysis) was performed for 19 selection attributes measured on a five-point scale. A four-dimensional structure(harmonized decoration, consistent service, valuable food, and attractive facility) was established from 19 selection attributes. The results of the study showed that three dimensions were significantly related with the customer's intention of revisiting. The dimension of consistent service had the greatest impact on customers' choice. It was clear that a family restaurant manager's emphasis on only one dimension to attract customers might not be as effective as applying a multi-dimensional strategy.

호텔 식음료부서에서 조직지원, 조직몰입, 직무만족과 서비스품질의 인과관계 평가

강종헌 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

The purpose of this study was to examine, in a service context, construct validity and generalizability of widely used and accepted measures of perceived organizational support, job satisfaction, organizational commitment, and service quality, and to test each measures predictive utility in this context with path analysis. Of 350 subjects, 309 subjects participated in the analysis. Descriptive statistics (frequencies), exploratory factor analysis, reliability analysis, zero-order partial correlation analysis, and confirmatory factor analysis were used for this study. The findings from this study are as follows. First, perceived organizational support significantly influenced job satisfaction, organizational commitment, and service quality. Second, job satisfaction had a directional impact upon organizational commitment and service quality. Third, organizational commitment showed to have a predictive impact on service quality. Finally, the results of the study provide some insight into the types of internal marketing strategies that can be applied successfully by operators of hotel F & B departments.

순천시 음식서비스에 대한 관광객 선호도의 컨조인트 평가

강종헌 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means fluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statisties show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food. at an expensive Price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it was found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality. price and type of food, and quality of service required by tourists dining at restaurants.

판별분석을 통한 패밀리레스토랑의 고객 분류와 마케팅전략에 관한 연구

강종헌 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

The purpose of this study was to identify the behavioral, attitudinal, and demographic correlates of light, medium, and heavy users of eating out at family restaurants. Among 358 reponses from the subjects, 224 reponses were utilized for the analysis, and 134 responses were reserved for validating the discriminant function. Descriptive statistics, reliability analysis, stepwise discriminant analysis, canonical discriminant analysis, and anova analysis were used for this study. The findings from this study were as follows: First, the behavioral characteristics were found to discriminate among the three usage groups. Second, it was found that heavy users expressed greater difference between perception and expectation on the quantity of food that are appropriately served and the consistent quality of food at every visit. Third, the usage rate of eating out was not dependent on the sex, but dependent on the companion, average expenditure, and the time of eating out in chi-square test. Finally, the results of the study provide some insight into the pattern of marketing stategies that can be successfully used by the managers of family restaurants.

패스트푸드점에서 대학생들의 행동의도에 미치는 음식서비스 불평처리의 영향 평가

강종헌,정항진 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students' behavior based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett's test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, % of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.

관광지에서의 음식점 서비스 질, 지각된 희생, 가치, 만족과 재방문 의도의 인과 관계 평가

강종헌,고범석,Kang, Jong-Heon,Ko, Beom-Seok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4

The purpose of this study was to measure the effects of the perceived sacrifice, service quality, value and satisfaction on the intention to revisit restaurants. A total of 273 questionnaires were completed. The equation model was used to measure the causal effects. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The modified model yielded a significantly better fit to the data than the service quality model, and accounted for a greater share of the variance in intention to revisit than the service quality model. The effects of value and service quality on intention to revisit were statistically significant in both the service quality model and modified model. The effects of perceived sacrifice and service quality on value were statistically significant in the service quality model and modified model. As expected, service quality had a significant effect on satisfaction in the modified model. Satisfaction had a significant effect on intention to revisit in the modified model. Satisfaction also had a significant effect on service quality in the service quality model. Moreover, service quality had an indirect influence on intention to revisit through value and satisfaction in the modified model. Service quality had an indirect influence on the intention to revisit through value in the service quality model. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable intention to revisit, and decrease unfavorable intention to revisit.

전남 동부권 패밀리레스토랑에 대한 대학생들의 선호도 평가

강종헌 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The purpose of this study was to identify the combinations of factors combinations conferring the highest utility of family restaurants to university students, and establish the relative importance of these factors in terms of their contribution to total utility. 196 of 200 questionnaires were utilized for the analysis. (Eds note: to whom were the questionnaires administered) Frequencies, crosstabs, and the conjoint, max. utility, BTL and Logit models, K-means cluster and one-way ANOVA analysesis, and the Friedman test were the statistical methods used for this study. The findings from this study were as follows: 1) the Pearson's R and Kendall's tau statistics (Eds note: these were not mentioned earlier) show that the model(Eds note: which model is this) fits the data well. 2) it was found that of all the respondents, especially the first and third clusters, regarded both the type of food and the price as very important factors. 3) it was found that all the respondents, especially the third cluster, most preferred a family restaurant (design and simulation) that provided less than 6 fusion and traditional foods. The first cluster most preferred family restaurant (design) that provided over 10 traditional and less than 6 ethnic foods. The second cluster most preferred a family restaurant (design and simulation) that provided over 10 traditional foods. 4) the results of the study have provided some insights into the effective types of family restaurant designs that can be successfully developed by those who manage menu variety, quality and type of food, price, and quality of service to university students dining at family restaurants.

전남 동부권 패밀리레스토랑 음식서비스질과 만족의 관계에 미치는 가치의 조절효과

강종헌,이준호 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.

한국 관광호텔 식음료 관리의 제고 방안에 관한 연구

강종헌,고승익 관광품질시스템학회 1995 관광품질시스템연구 Vol.1 No.2-4

Menu management, dining room management, human resource management, and cooking management are four basic management factor in the food and beverage of tourist hotel. These factors are framework to promote public health and profitability. This study examined the role of food and beverage in the hotel. And, the management factors is examined, proposed the management plans of food and beverage department in the Korean hotel. The management plans are as follows. First, merchandising the restaurant in the hotel. Second, development the Korean food. Third, creating the facility and atmosphere harmoniously. Fourth, serving the excellent service. Fifth, developing the cooking art.