연구논문: 패밀리 레스토랑에서 고객의 동반인원수가 수익에 미치는 영향에 관한 연구

조미희 ( Mee Hee Cho ),이경희 ( Kyung Hee Lee ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.6

Restaurant managers seeking to maximize revenue should look carefully at how long their tables are occupied and how much the average diner spends. This study examined the effect of the customer`s party size on restaurant revenue. The dining periods were divided into 2 types (lunch vs. dinner/weekdays vs. weekends), which were combined to show the average spending per minute (SPM), to determine if the dining periods have measurable effects on the dining duration and average bill. The results show that the dining duration for dinner was much longer than that for lunch and there was no significant difference in dining duration between weekdays and weekends. On the other hand, customers in larger parties at lunch time had a higher SPM than those in smaller parties. A larger customer party size was associated with a longer dining duration for dinner and on weekdays. During all operating periods (lunch, dinner, weekdays, weekends), the party size had a significantly positive effect on the mean spending per minute. For restaurant managers, these findings suggest opportunities to increase revenue and adopt revenue management strategies.

레스토랑 서비스 단계에 따른 서비스 속도가 고객만족에 미치는 조절효과에 관한 연구

조미희 ( Mee Hee Cho ),김선주 ( Sun Joo Kim ),이경희 ( Kyung Hee Lee ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.3

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

Effects of Korean TV Cooking Show Connectedness on the Viewers’ Food Consumption Behavior

조미희(Cho, Mee-Hee),이경희(Lee, Kyung-Hee) 한국외식경영학회 2017 외식경영연구 Vol.20 No.5

우리나라 TV 쿠킹쇼에 대한 시청자의 관심과 인기가 꾸준히 늘고 있는 가운데, 본 연구는 우리나라의 TV 쿠킹쇼가 시청자의 조리 및 외식 등의 식품 소비행동에 미치는 영향을 조사하였다. 이를 위해 우리는 TV 쿠킹쇼와 출현하는 쉐프들에 대한 학습, 현실 도피, 모방, 열망, 소유과 관련된 5가지 속성으로 구성된 시청자의 TV 쿠킹쇼와 쉐프에 대한 연계감에 중점을 두었다. 이러한 구성요소 중, 쿠킹기술 향상이 시청자의 연계감을 형성하는데 가장 중요한 속성으로 밝혀졌으며, 현실 도피, 모방, 쉐프가 되고 싶은 열망, 그리고 쉐프들과 관련된 물품을 소유하고자 하는 순으로 연계감을 형성하는 데 기여하는 것으로 나타났다. 또한, 본 연구는 시청자의 TV 쿠킹쇼에 대한 연계감은 그들의 조리 횟수를 늘리는데 영향을 끼치지는 못하였지만, 조리 및 외식 시 메뉴 선택에는 유의하게 관련이 있는 것으로 나타났다. 특히, T강한 연계감을 표현한 시청자들은 TV 쿠킹쇼에 소개되었던 음식을 시식하기 위해 외식을 더욱 자주 하게 되는 것으로 나타났다. 이와 같은 결과를 통해 쿠킹쇼와 거기에 출현하는 쉐프들이 시청자의 바람직한 음식 소비 행동 과 외식행동을 이끌 수 있는 결정적인 역할을 할 수 있다는 것을 알 수 있었다. Given an increased popularity of Korean TV (K) - cooking shows, this study was designed to investigate how watching TV cooking shows affect the viewers’ food consumption decisions and behavior . In doing so, this study applied a multi-dimensional concept of TV program connectedness to the context of K-cooking shows. Results identified five connectedness dimensions. Among these five factors, ‘learning’ was the most supportive factor to build the connectedness with K-cooking shows, followed by ‘escape,’ ‘imitation,’ ‘aspiration’ and ‘paraphernalia.’ Although K-cooking show connectedness does not lead the viewers to cook more frequently, it was found to be significantly related to the viewers’ food choices for cooking and dining-out. Particularly, individuals who perceived high connectedness with K-cooking shows reported that they dined-out more frequently for the menu items introduced in K-cooking shows. These findings can be used as the best method to transfer desirable food information, leading the viewers to better food consumption behavior.

레스토랑 수익 관리를 위한 적정 식사 시간 측정에 관한 연구

조미희(Mee-Hee Cho),이경희(Kyung-Hee Lee) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.2

Restaurants have two strategic levers for revenue management: duration control and demand-based pricing. Reducing dining times, especially during peak periods, can add considerable revenue for restaurants. Managing meal duration, however, can be far more complex than manipulating the price. This paper examines dining duration expectations for restaurants types(Family, Korean, Quick service restaurant), customers characteristics(gender, age, occupation, meal period, visiting frequency, dining occasion, dining companions) using an a adaptation of a price sensitivity measurement tool, naming it 'Time Sensitivity measurement tool' or TSM. The TSM is then used to derive the optimal time points, and the range of acceptable times. The results demonstrate that there is a relatively wide spread of acceptable dining duration times in family restaurant. Furthermore, the optimal time points was shorter than the mean expected dining times, which suggests that many restaurants may be able to shorten dining duration without compromising customer satisfaction. The paper explores whether demographic and dining variables have an impact on time preferences, and finds whether gender, age, meal periods, visiting frequency, and dining companion effects are significant. Specifically, women in their thirties tended to prefer a significantly longer dining times for dinner.

급식업체에서 제공하는 국류의 적정 염도와 온도에 관한 연구

조미희(Mee-Hee Cho),김선주(Sun-Joo Kim),이경희(Kyung-Hee Lee) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4

This study was examined the preferred temperature and salinity of soup in various demographic groups in order to establish the desirable serving conditions of soup for customers' satisfaction and health. Temperature and salinity were measured in August and November in order to determine the seasonal variation in preference using a digital salinitytemperature measuring device. Four demographic groups totaling 530 were from foodservice establishments in elementary schools(ES: male 68/female 59), middle-high schools(MHS: 62/69), universities(UNIV: 72/67) and companies(COM: 69/64) in Seoul. Various thin or thick soups which are typically served in foodservice establishments were served hot(below 90℃) and warm(below 40℃) in a 50 mL portion: salty(1.2%) and less salty(0.4%) at 55±2℃. The preferred salinities and temperatures of the soups were found to be 0.74%, 0.82%, 0.64% and 0.67% and 49.65℃, 54.24℃, 57.56℃, 58.81℃ for the ES, MHS, UNIV and COM groups, respectively. The preferred temperatures of the soups were increased depending on the age, so the positive correlation was shown between temperature and age. However the preferred salinities of soups were not effected. There was no consistent tendency between men and women in temperature. For salinity, men preferred 0.04~0.12% higher than women in the ES, MHS and UNIV groups. There is no consistent tendency between thin and thick soup in temperature. All groups preferred higher salinity in the thick soup than in the thin soup. Most of the customers preferred a higher temperature and higher salinity in November than in August.

이탈리안 레스토랑의 적절한 Meal Duration 선정에 관한 연구

조미희(Mee-Hee Cho),김현아(Hyun-A Kim),이경희(Kyung-Hee Lee) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.3

This study examined the different meal duration expectations and dining characteristics of customers each stage of service (order, cook, check), and investigated the impact of perceived meal duration on customers' satisfaction. The procedures consisted of four phases. During the first phase, the different meal duration expectations and dining characteristics of customers of an Italian restaurant in Seoul were examined by survey at each stage of service. The second phase investigated the impact of perceived meal duration on customer' satisfaction. The third phase compared perceived meal duration and actual meal duration. The last phase suggested appropriate meal duration for maximization of customer' satisfaction. We also examined the effects of meal time (lunch or dinner) on meal duration preferences. Customer satisfaction was decreased with longer perceived meal duration for the order and check stages and too short perceived meal duration for the cook stage. To determine appropriate meal duration for each service stage, the relationship between perceived and actual meal durations was examined. This study confirms that customers dining at restaurants preferred a longer cook time and that a shorter meal duration at dinner decreased satisfaction ratings more when compared to lunch.

국내산 와인과 수입 와인의 관능적 품질 특성에 관한 연구

김현아(Hyun-Ah Kim),조미희(Mee-Hee Cho),이경희(Kyung-Hee Lee) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.4

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines 10.83° Brix and the RWC (8.32° Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

동물복지인증식품구매에 대한 고객의 기대가치와 태도 및 구매의도에 관한 연구: VAB모델을 기반으로

정은서(Jeong, Eun-Seo),조미희(Cho, Mee-Hee) 한국호텔외식관광경영학회 2021 호텔경영학연구 Vol.30 No.8

기술기반 패스트푸드 서비스 품질 특성이 태도, 가치, 고객 만족에 미치는 영향-지각된 위험의 조절효과를 중심으로-

전영주(Jeon, Young-Ju),조미희(Cho, Mee-Hee),김태희(Kim, Tae-Hee) 한국외식경영학회 2018 외식경영연구 Vol.21 No.6

본 연구에서는 기존 패스트푸드 관련 연구로 고객 만족의 선행 변수인 음식 품질, 인적 서비스 품질, 분위기 품질로 연구되어 왔으나, 인적 서비스의 일부가 TBSS서비스로 대체되면서 TBSS 품질 특성을 포함한 통합적인 기술기반 패스트푸드 품질이 고객 만족에 어떠한 영향을 미치는 지를 인과관계를 규명하였고, 무인단말기(KIOSK)에 대한 지각된 위험이 기술기반 패스트푸드 품질 특성과 실용적 가치에 지니는 조절효과를 검증하였다. 본 연구의 주요 결과와 의의를 정리하면 다음과 같다. 첫째, 기술기반 셀프서비스 품질이 태도에 유의한 (+)의 영향을 미치는 것으로 나타났다. 둘째, 기술기반 셀프서비스 품질이 실용적 가치에 유의 한(+)의 영향을 미치는 것으로 나타났다. 셋째, 기술기반 셀프서비스에 대한 태도가 실용적 가치에 유의한 정(+)의 영향을 미치는 것으로 나타났고, 넷째, 실용적 가치와 태도가 고객만족에 유의한 (+)의 영향을 미치는 것으로 나타났다. 마지막으로 지각된 위험이 실용적 가치에 조절하는 것으로 분석되었다. This study verified the causal relationship between the attitude, practical value, and customer satisfaction of the technology-based fast food service quality characteristics and grouped the perceived risk of fast food consumers to the KIOSK. The effect of food service quality characteristics on practical value was analyzed through moderating effect. For the empirical analysis of the study, 300 questionnaires who have used KIOSK at fast food restaurants. As a result of analysis, First, TBSS quality had a significant positive effect on TBSS attitude. Second, TBSS quality had positve effect on practical value. There was a significant correlation between food quality, atomosphere quailty. However, human service quality did not effect on practical value. Thrid, TBSS attitude was a positive correlation between practical value and customer satisfaction.

연구논문 : 레스토랑 메뉴의 영양정보공개 지지도에 따른 메뉴선택속성 및 소비자 특성에 관한 연구

김선주 ( Sun Joo Kim ),조미희 ( Mee Hee Cho ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents`` jobs also affected support level with a significance level of 0.01.