가족생활주기에 따른 가족외식 의사결정자 분석

이가윤(Lee Ga Yoon),서선희(Seo Sun Hee) 한국외식경영학회 2008 외식경영연구 Vol.11 No.2

The purpose of this study was to identify the family dining decision maker based on family life cycle classified by type of restaurant and average check. The results of chi-square analysis identified family dining decision maker by family life cycle classified by type of restaurant. Fathers mostly proposed for an eat-out and commonly searched for a Korean barbecue or a full-course Japanese food restaurant. Children were decision makers for snack food restaurant, family restaurant, and fast food restaurant in all family dining decision making process. Mothers were major decision makers for restaurants excluding Korean barbecue, full-course Japanese food restaurant, snack food restaurant, family restaurant, and fast food restaurant. All family members contributed on a decision to revisit restaurants and chose restaurants together. Secondly, The results found family dining decision maker by family life cycle classified by average check. Fathers mainly proposed for an eat-out and searched for restaurants that average check of 20,000 won. Mothers and children decisions were associated with the FLC and they decided restaurants under average check of 20,000 won. All family members contributed on a decision to revisit restaurants and chose restaurant over average check of 20,000 won.

사용자 분석에 의한 패밀리레스토랑의 UX디자인 특성

모조설 ( Zhaoxue Mao ),남경숙 ( Kyoungsook Nam ) 한국공간디자인학회 2019 한국공간디자인학회논문집 Vol.14 No.3

(Research background and purpose) Today's spatial design has changed from an industrial society to an information society, and the paradigm of space has also changed. In the past, if the object of the design was a type of design element, namely the product and space, it should consider intangible design elements that would give users convenience and comfort, enhance usability, and, by extension, emotional satisfaction. At Family Restaurant, space should be presented as a place where communication with space can be made, not just a simple dining area, that can be experienced at all times by actively responding to users' needs. Designs centered on user experience are required to meet the diverse consumer needs of family restaurants that are spreading amid this trend of times. To this end, the purpose of the project is to derive and reflect the characteristics of the user experience-centered UX design in order to improve customer service in constructing the family restaurant space today. (Study Method) In order to derive a study on the characteristics of UX design in Family Restaurant, which is the purpose of this study, the progress system of this study consists largely of literature research, observation surveys for user behavior analysis, and surveys for preference surveys. For this purpose, firstly, we look at the concept of UX design, understanding of UX design and the status of development of family restaurant through literature research. Second, to analyze the UX design characteristics of a family restaurant, a user checklist is created at a family restaurant. Third, this research target conducts user observation and survey of family restaurants as a case target for three recently established family restaurants. Fourth, the characteristics of UX design in family restaurant are derived with the analyzed content. (Result) By case analysis of UX design characteristic, the order was case C> case B> case A, the order by group was, the middle-aged> the elderly> the children, and the order by characteristics was the association> sensory stimulation>convenience>non-dailiness. Preference was verified in order A-1>A-2 for association, C-2>C-1 for convenience, N-2>N-1 for non-dailiness, and S-1>S-2 for sensory stimulation. (Conclusion) First, the characteristics of UX design were divided into association convenience, non-dailiness, and sensory stimulation after considering the prior study of family restaurant. Second, in the case of Family Restaurant, user analysis shows that the preference for C case VIPS was highest in terms of UX design, and that its associativity was highest in terms of characteristics. Because it could stimulate the user's individual memory or experience through visual images, and elicit the user's emotional response. Third, middle-aged people had the highest preference by group. In particular, children preferred direct experiences that were stimulated in spaces such as vision, hearing, and touch.

가족 유형에 따른 가족 외식 의사 결정자의 영향

서선희(Sun Hee Seo),윤은주(Eun Ju Yoon) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4

Single-parent family types make up a growing percentage of the population, which could influence family dining out decision making. The purpose of this study was to identify the family dining decision maker in various family types and to measure what affects the family dining decision maker in choosing between casual restaurants and fast food restaurants. To determine which family member actually chooses a restaurant for dining out, multinomial logistic regression analyses were used for both casual dining restaurants and fast food restaurants with family type as an independent variable and relevant socio-demographic variables as covariances. Family type appeared to be a significant predictor, but child`s age affects the model more than family type. Child gender was the discriminating variable for fast food restaurants but not for casual dining restaurants while household income was the significant variable for casual dining restaurants but not for fast food restaurants. This study offers restaurant marketers` perspective on who decide for family dining out. The results provide a basis for establishing target by family type, children`s age, and restaurant type. Compared with previous family decision making studies, this study considered family dining out in casual dining restaurant versus in fast food restaurant. Also, this study contributes to the consumer behavior literature by measuring the influence of family type on family dining decision makers.

연구논문 : 패밀리 레스토랑의 가치혁신을 위한 ERRC 프레임워크 실행에 관한 연구 -한식당과의 비교분석을 중심으로-

이광옥 ( Gwang Ock Lee ) 대한관광경영학회 2012 觀光硏究 Vol.27 No.1

본 연구는 국내 외식시장의 발전을 주도하였으나 경쟁이 가속화 되어 새로운 경영전략 수립을 필요로 하는 패밀리 레스토랑을 대상으로, 이용 빈도수가 가장 높은 한식당과 비교하여 분석하였다. 변화를 필요로 하는 패밀리 레스토랑을 가치혁신전략의 분석도구인 전략 캔버스, 가치곡선과 ERRC-프레임워크를 사용하여 가치혁신을 통해 새로운 시장과 고객의 니즈를 창조하고자 제거(eliminate), 감소(reduce), 증가(raise), 창조(create)의 4가지 요소로 구성된 액션 프레임워크를 실행하였다. 이는 외식산업의 고비용구조를 개선하고, 제품과 서비스 계획 단계에서부터의 잘못된 점을 개선하여 고객의 니즈를 만족시킬 수 있다. 설문조사는 2009년 대구·경북지역의 219명을 대상으로 이루어졌으며, 자료분석을 위해 통계 패키지 프로그램 SPSS WIN 14.0을 사용하였다. 연구 결과, 경쟁요소로서 제거해야하는 가치는 메뉴의 형태와 다양성, 매장입지, 홍보전략, 방문고객서비스, 감성적 측면의 욕구충족요소로 나타났으며, 한식당에 비해 이미 경쟁우위를 갖는 요소임을 의미한다. 메뉴의 형태와 다양성은 소비자가 패밀리 레스토랑의 외식상품 구매 시 중요하게 생각하는 요소이며 제거하기보다는 다양한 종류의 메뉴는 전반적으로 재검토하여 패밀리 레스토랑의 상황에 적합하게 재구성하는 것이 바람직한 것으로 사료된다. 경쟁을 위해 더욱 노력하여야 할 창조요소는 음식의 맛과 질 그리고 가격요소로 나타났으며, 음식의 질과 종류, 서비스 및 감성적 욕구만족도에 따라 적합한 가격을 제시하는 지의 여부를 파악하기 위해보다 집중적인 분석노력이 필요하다. 감소와 증가 요소는 나타나지 않았다. This study investigated well-known Family restaurant to create new market and new customer`s needs through the value innovation of foodservice industry. Strategy canvas, value curve and ERRC-framework were used as the analytical tools for four action framework, ``eliminate``, ``reduce``, ``raise`` and ``create``, among the properties of foodservice industry to improve the expense structure, to avoid error in plan of products and service, and to satisfy the customer`s needs. The result of survey was analyzed using t-test. The survey was conducted in 2009 in Daegu · Gyeongbuk, total 219 subjects were interviewed. The result is showing that the diversity and structure of menu, the location of restaurant, the service for customer, marketing strategy and desire satisfaction in emotional aspect should be eliminated or re-considered among the properties of family restaurant. The factor to create in family restaurant was taste and quality of food, price, because these are enforced to accept current quality although the value is not enough to customers. This factor needs concentrated effort and investment because this factor is very important to customers. There was no factor to reduce & raise. The diversity and structure of menu in family restaurant have better benefit than Korean restaurant however this should be re-organized based on overall review to improve the quality of family restaurant. In addition, family restaurant needs to improve the taste of western food, to make an effort for the improvement of quantity, nutrition and hygiene of food. Family restaurant also has to make an effort to analyze that the price is suitable in terms of emotional satisfaction, service, and the diversity and quality of food.

패밀리 레스토랑의 지각된 환경특성이 레스토랑품질과 고객만족에 미치는 영향

김은주 관광서비스학회 2002 관광서비스연구 Vol.2 No.3

This study was to examine the effect of perceived restaurant environmental characteristics on restaurant quality directly and customer satisfaction indirectly. For these purposes the author developed a structural mode! which consists of several constructs. Data were collected from 217 respondents who visited family restaurants. The data were analyzed with LISREL 8W. The results can be summarized as follows: First, for restaurant environmental characteristics' 33 variables, seven factors was revealed such as variety of food/beverage, menu for children, quality of food/beverage, price of food/beverage, employee service, physical environment, promotion in restaurant. Second, quality of food/beverage factor was significantly associated with restaurant quality directly and customer satisfaction indirectly. Third, employee service factor was significantly associated with restaurant quality directly and customer satisfaction indirectly. Fourth, physical environment factor was significantly associated with restaurant quality directly and customer satisfaction indirectly. Fifth, promotion in restaurant factor was significantly associated with restaurant quality directly and customer satisfaction indirectly. At the end of the paper, theoretical contributions, managerial implications, limitations, and future research directions are discussed.

고객 가치와 성과의 관계

임세헌(Se Hun Lim) 한국IT서비스학회 2013 한국IT서비스학회지 Vol.12 No.1

Currently, improved qual ity of life has faci litated consumers' indulgence in a diverse range of cultural cuisines. Consequently, the evolvement of the food service industry has been developing itself according to the diversified needs of the consumers. In particular. a great amount of interest has been expressed in a new form of food service known as family restaurants. Family restaurant service providers have begun to provide information regarding family restaurant usage, including various foods and services. through their websites in order to yield better service to consumers. For family restaurant service providers. comprehending the consumers' purpose of using the company's websites is a crucial managerial issue and it plays an important role in the development of good marketing strategies. There exists a distinction in websites usage purposes according to the different values of consumers; the hedonic va lue and the util itarian value. When consumers gain satisfaction through fam ily restaurant websites usage, this satisfaction extends to word of mouth communication effect. In order to develop good Internet marketing strategies. this study is prepared to assist family restaurant service providers understand the relationships among customer value, usage purpose. customer satisfaction. and word of mouth communication with regards to the fami ly restaurant websites. The results of this study provide useful implications to understand consumer behavior and to develop marketing strategies in a family restaurant websites.

패밀리레스토랑의 UX디자인의 특성에 관한 연구

모조설(Mao, Zhao-Xue),남경숙(Nam, Kyung-Sook) 한국실내디자인학회 2018 한국실내디자인학회 학술대회논문집 Vol.20 No.3

In China, family restaurants have been on the level of restaurant design due to the recent surplus of information.This research study the space design of the family restaurant, so that customers can feel newness all the time and proactively respond to customer"s needs and present a user and space interaction space for user and experience-oriented design The purpose of this study is to derive and reflect user preference and preference of spatial domain characteristics in order to provide detailed customer service in today "s family restaurant space. The understanding of experience design, and the development of family restaurants. Second, the characteristics of cognitive and physical experience design of family restaurant were analyzed and analyzed to analyze the characteristics of experience design of family restaurant. Third, based on the consideration of the user contact area, we survey the contents of the present condition of the family restaurant based on the experience of the user. Fourth, we evaluated the characteristics of user experience design with analyzed contents.Currently, user experience centered design is being studied in various fields. It is meaningful to present the basis of experience characteristics and it is expected to be a basis for further research.

패밀리 레스토랑의 Yield Management 전략에 대한 고객의 태도

박희경,손대현 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

This study identified how family restaurant customers' attitude toward yield management strategies, which include reservation, time, menu, and service factors. Generally, yield management explains how price and dining duration maximize the revenue of family restaurants. There are three ways to improve family restaurant yield; improving table turns, upgrading seat occupancy, increasing price per customer. The 45 items of yield management strategies are developed by literature reviews, web sites analysis, and interviews with family restaurant employers. Factor analysis and reliability analysis from present study found out 11 important factors, which represent the study's dependent variables. Regression analysis may be helpful to test whether demographic and socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies. As a regression result, gender, family size, age in demographic factors and education and occupation in socio-economic factors have relationships with family restaurant customers' attitude toward yield management strategies significantly.

패밀리레스토랑 메뉴의 원산지표시 지각이 브랜드신뢰와 브랜드 충성도에 미치는 영향

김정매,어윤선 한국외식경영학회 2011 외식경영연구 Vol.14 No.2

The purpose of this study is based on family restaurant customers dealing with the effect of the perception in an indicated ingredient's origin on the brand trust and brand loyalty. This study was conducted for the span of three months from June to August, 2010. V and O family restaurants were selected as the subject of study, since they are known to be top ranked in the family restaurant industry according to NCSI (National Customer Satisfaction Index)in 2009. The total of 300 questionnaires were distributed to V and O restaurant customers from which 268 valid samples were collected and used for the study. The results of this study is outlined as following;First, the perception in an indicated ingredient’s origin had a positive (+)effect on brand trust and loyalty of the family restaurant. Second, the brand trust of the family restaurant had a positive (+) effect on the brand loyalty. Third, the perception of an indicated ingredient’s origin at the family restaurant did not have any significant effect on brand loyalty of the family restaurant.

패밀리레스토랑 체험마케팅이 브랜드 이미지와 신뢰도 및 충성도에 미치는 영향

송경숙(Kyong Suk Song),박계영(Kye Young Park) 한국관광연구학회 2009 관광연구저널 Vol.23 No.3

This study aims at understanding the effect of experience marketing in Family Restaurant on brand image, reliability and royalty to establish strategies for the brand management of Family Restaurant. An empirical survey was made on 392 participants in eating out events in their twenties-thirties. The results of this study are summarized as follows. First, the effect of experience marketing in Family Restaurant on brand image showed that emotional, perceptional and behavioral factors have a significant positive effect on the brand image(p<.01). Second, the effect of experience marketing in Family Restaurant on brand reliability showed that sensible, emotional and perceptional factors have a significant positive effect on the brand reliability(p<.01). Third, the effect of brand image in Family Restaurant on brand reliability showed that the brand image has a significant positive effect on the brand reliability(p<.01), and the higher brand image goes, the brand reliability rises .554. Fourth, the effect of brand image in Family Restaurant on brand royalty showed that the brand image has a significant positive effect on the brand royalty(p<.01), and the higher brand image goes, the brand royalty rises .464. Fifth, the effect of brand reliability in Family Restaurant on brand royalty showed that the brand reliability has a significant positive effect on the brand royalty(p<.01), and the higher brand reliability goes, the brand royalty rises .417, meaning that the continuous performance of sensible, emotional, perceptional and behavioral experience marketing in Family Restaurant acts as their positive experience. Consequently, the raise of key customers` royalty and the continuous customer management through the introduction of enjoyable factors-added Family on the whole programs were higher with the culture-experience and tradition- experience programs.