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The Effects of the Service Quality and Innovativeness of Unmanned Robot Cafes on Perceived Usefulness and the Intention to Reuse: Test for the Moderating Effects of the Frequency of Coffee Drinking 无人机器人咖啡馆服务质量和创新对感知有用性和重用意愿的影响:咖啡饮用频率的调节效应检验
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.145
Jung-Sook An, Wha-Sun Lee, Yong-Seok Choi
{"title":"The Effects of the Service Quality and Innovativeness of Unmanned Robot Cafes on Perceived Usefulness and the Intention to Reuse: Test for the Moderating Effects of the Frequency of Coffee Drinking","authors":"Jung-Sook An, Wha-Sun Lee, Yong-Seok Choi","doi":"10.47584/jfm.2023.26.3.145","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.145","url":null,"abstract":"The purpose of this study was to determine the effects of the service quality and innovativeness of unmanned robot cafes on perceived usefulness and the intention to reuse and the moderating effects of the frequency of coffee drinking. This study obtained the following results: first, the system quality and innovativeness significantly affected perceived usefulness while the product quality had no significant effect on perceived usefulness. Second, the system quality significantly affected the intention to reuse while neither the product quality nor innovativeness had any significant effect on the intention to reuse. Third, perceived usefulness significantly affected the intention to reuse. Fourth, the frequency of coffee drinking had moderating effects on the effects of the product quality, the system quality, and innovativeness on perceived usefulness and the intention to reuse, with the exception of the product quality and the intention to reuse. This study aimed to contribute to an improvement in perceived usefulness through the service quality of unmanned robot cafes and an increase in the intention to reuse unmanned robot cafes.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133118485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on the Effect of Consumption Value of Hygienic Rating-Certified Restaurants on Trust and Behavioral Intention 卫生评级餐厅消费价值对信任和行为意愿的影响研究
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.191
Jung-Eun Lee, W. Hong
{"title":"A Study on the Effect of Consumption Value of Hygienic Rating-Certified Restaurants on Trust and Behavioral Intention","authors":"Jung-Eun Lee, W. Hong","doi":"10.47584/jfm.2023.26.3.191","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.191","url":null,"abstract":"This study aimed to identify the consumption value associated with restaurants that are certified by a hygiene rating system, analyze the impact of this consumption value on trust and behavioral intention, and develop a marketing strategy to promote hygiene ratings for restaurants. Drawing from prior research, three hypotheses were formulated and a survey was carried out targeting residents who have experience dining at restaurants with hygiene grade certifications. The study found that two out of the five sub-factors (functional value, social value, emotional value, situational value, and reflexive value) have a statistically significant positive effect on trust and behavioral intention. Based on the results, we recommend the implementation of a membership program, the utilization of food technology, and social media marketing as practical strategies through which consumption value can enhance trust and behavioral intention.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124548114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A Study on the perception of coffee shop brands using big data 基于大数据的咖啡店品牌感知研究
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.97
Min-sik Myeong, Sang-hee Cho
{"title":"A Study on the perception of coffee shop brands using big data","authors":"Min-sik Myeong, Sang-hee Cho","doi":"10.47584/jfm.2023.26.3.97","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.97","url":null,"abstract":"This study aims to prepare an academic basis and contribute to establishing a strategic direction based on research results by examining the historical background and market conditions of coffee shops and deriving consumer perceptions by coffee shop brands using online big data. For this purpose, from January 1, 2016 to June 30, 2022, data were collected on Naver blog and Naver cafe using the keyword 'each coffee sales brand'. The collected data went through a refinement process, and word frequency analysis, TF-IDF analysis, and LDA analysis of topic modeling were performed through text mining analysis. As a result of the analysis, consumers' perceptions of each brand were derived, the implications of this were discussed, and the limitations of this study were described.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127468772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study of the Subjectivity of Experience Traditional Food Culture Value Co-creation Attitude Using Q Methodology 用Q方法论研究体验传统饮食文化价值共创态度的主体性
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.75
Bora Lee, Lana Chung
{"title":"A Study of the Subjectivity of Experience Traditional Food Culture Value Co-creation Attitude Using Q Methodology","authors":"Bora Lee, Lana Chung","doi":"10.47584/jfm.2023.26.3.75","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.75","url":null,"abstract":"This study examined the effect of the experience of traditional food culture on value co-creation attitude. The analysis with the Q methodology of the value co-creation attitude into 17 items of 4 sub-concepts: interaction attitude, knowledge-sharing attitude, responsive attitude, and public attitude. This study was significant in that, the participants continue to seek new and special experiences; therefore, it was necessary to expand and offer unique traditional food culture experiences, and the public and private sectors should actively seek to develop and expand such experiences. And through the analysis above, it discussed ways to invigorate and diversify traditional food culture experience and the measures to hand down and inherit the traditional food culture and suggests improvements in traditional food culture experience.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129743539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on Purchasing Iced Coffee Based on the Experience of Consumers in their 20s: Focusing on Self-oriented Consumption and Other-oriented Consumption 基于20多岁消费者体验的冰咖啡购买行为研究:以自我导向型消费和他者导向型消费为重点
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.51
Yong-Suk Kwon, Hyun-Cheol Lim
{"title":"A Study on Purchasing Iced Coffee Based on the Experience of Consumers in their 20s: Focusing on Self-oriented Consumption and Other-oriented Consumption","authors":"Yong-Suk Kwon, Hyun-Cheol Lim","doi":"10.47584/jfm.2023.26.3.51","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.51","url":null,"abstract":"This study compared the effects of the channels mediating customer emotional responses and the channels mediating satisfaction in relation to the influence of marketing stimuli on word-of-mouth intentions in Korean fine dining restaurants. To this end, a total of 320 people were surveyed, and frequency analysis, reliability analysis, exploratory factor analysis, correlation analysis, and regression analysis (SPSS PROCESS macro model 4) were conducted using SPSS 18.0. The results of this study are as follows. First, customer emotional responses are partially mediated in the relationship between the influences of sensory marketing elements (sight, touch, hearing, and smell) on word-of-mouth intention. However, customer emotional response does not mediate in the relationship between taste factors and word of mouth intention. Second, satisfaction is partially mediated in the relationship between the effects of sensory marketing on word-of-mouth intention.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122803139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Research on food service industry research topics after COVID-19 新冠肺炎疫情后餐饮服务业研究课题研究
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.127
Baik-Soon Seong
{"title":"Research on food service industry research topics after COVID-19","authors":"Baik-Soon Seong","doi":"10.47584/jfm.2023.26.3.127","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.127","url":null,"abstract":"The purpose of this study is to find ways to develop the food service industry through analysis of research trends related to the food service industry after COVID-19. In this study, through detailed search on RISS, 133 papers related to 'food service' with English abstracts were analyzed using R package to analyze keyword frequency, word clouding, keyword network analysis, LDA topic modeling, and TF, TF.-IDF verification was performed. The analysis results are as follows. First, as a result of keyword frequency analysis and word clouding, it was found that keywords related to service, food, restaurant, intention, customer, consumer, satisfaction, quality etc. were frequently used. In addition, the appearance of delivery and covid related to Corona 19 was confirmed. Second, As a result of word network analysis, each word was related to food, customer, franchaise, company, brand, consumption, consumer, etc. centering on service, and it was found that business, job, hmr, relationship, convenience, performance, foodservice, etc. were studied separately. Third, as a result of TF and TF-IDF analysis, words related to COVID-19 such as stress, honbab, stability, coffee, complain, solo, hmr, conflict, retro, and eatingout did not appear in Hi-TF, but appeared in Hi-TF-IDF. From this, it can be seen that COVID-19 is having a great impact on the food service industry. Finally, as a result of LDA topic modeling, the appropriate number of topics was found to be 10, which is being studied as the subject of delivery, franchise, HMR, corporate strategy, employee, customer satisfaction, COVID-19, globalization, customer attributes, and store environment according to each characteristic. confirmed.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132525708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Influence of Food Choice Motives of Vegetarians on Attitude, Satisfaction and Customer Citizenship Behavior toward Vegan Food 素食者食物选择动机对素食态度、满意度及顾客公民行为的影响
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.27
Jung-Hwa Kang, G. Lee
{"title":"The Influence of Food Choice Motives of Vegetarians on Attitude, Satisfaction and Customer Citizenship Behavior toward Vegan Food","authors":"Jung-Hwa Kang, G. Lee","doi":"10.47584/jfm.2023.26.3.27","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.27","url":null,"abstract":"The purpose of this study is to understand the influence of vegan food choice motives of vegetarian customers on attitude, satisfaction and customer citizenship behaviors. The study was conducted on consumers who had purchased vegan food within the last 6 months. The collected 228 data were analyzed with structural equation modeling. The results showed that the health motivation among personal oriented motives and the animal welfare motivation among pro-social oriented motives were found to influence to the attitude and satisfaction of vegan food. The attitude and satisfaction had a positive effect on the customer citizenship behaviors. The findings provide valuable data for vegan food producers, sellers and distributors in understanding their vegetarian consumers.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131800821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effects of Management Consulting Service Quality on Consulting Utilization and Management Performance in Small Food Service Businesses 管理咨询服务质量对小餐饮企业咨询利用和管理绩效的影响
Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.261
HongSeok Kim, Seon-Jung Kim, Hyun-Cheol Lim
{"title":"The Effects of Management Consulting Service Quality on Consulting Utilization and Management Performance in Small Food Service Businesses","authors":"HongSeok Kim, Seon-Jung Kim, Hyun-Cheol Lim","doi":"10.47584/jfm.2023.26.2.261","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.261","url":null,"abstract":"The purpose of this study was to analyze the effects of management consulting service quality on consulting utilization and management performance in small food service businesses and test for variation in consulting service quality by the demographic characteristics. A total of 247 Questionnaires were used for this study. The results are as follow: First, among the sub-areas of management consulting service quality in small food service businesses, outcome quality and physical environment quality significantly affected consulting utilization, and interactional quality had no significant effect on consulting utilization. Second, consulting utilization significantly affected non-financial performance among the sub-areas of consulting utilization but had no significant effect on financial performance. Third, interactional quality among the sub-areas of management consulting service quality significantly affected financial performance. Both interactional quality and physical environmental quality significantly affected non-financial performance.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125344680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on the Intention to Use of a Mobile Food Materials Ordering System based on Service Quality: Focused on Extended Technology Acceptance Model 基于服务质量的移动订餐系统使用意愿研究——基于扩展技术接受模型
Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.107
S. Kim
{"title":"A Study on the Intention to Use of a Mobile Food Materials Ordering System based on Service Quality: Focused on Extended Technology Acceptance Model","authors":"S. Kim","doi":"10.47584/jfm.2023.26.2.107","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.107","url":null,"abstract":"The proliferation of information and communication technologies, such as mobile devices, artificial intelligence, and platform services, is ushering in a new era of food technology in the food service industry. Hence, in this study, we utilized the extended Technology Acceptance Model (TAM) to investigate the impact of service quality in mobile food materials ordering systems on the perceived ease of use, perceived usefulness, and intention to use. To carry out the study, a total of 300 questionnaires were collected from November 1 to 30, 2022, but only 281 (93.67%) were used for the analysis. To examine the hypothesized relationships in the model, a structural equation model was utilized. The study produced the following findings: Firstly, the service quality factors of timeliness, reliability, sympathy, and customized service in the mobile food ordering system had a positive impact on the perceived ease of use. Secondly, the perceived ease of use was found to have a significant effect on perceived usefulness. Lastly, the perceived ease of use was observed to have a significant influence on the intention to use. This study highlights the need for greater emphasis on improving service quality to facilitate the use of mobile food materials ordering systems by managers and to expand the mobile food materials ordering market.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123302995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on Consumers' Perceptions of Omakase and Imokase Using Text Network Analysis 基于文本网络分析的消费者对Omakase和Imokase认知研究
Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.171
Sung-sik Moon, Yong-Suk Kwon, Hyun-Cheol Lim
{"title":"A Study on Consumers' Perceptions of Omakase and Imokase Using Text Network Analysis","authors":"Sung-sik Moon, Yong-Suk Kwon, Hyun-Cheol Lim","doi":"10.47584/jfm.2023.26.2.171","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.171","url":null,"abstract":"This study analyzed consumer awareness of 'Omakase' and 'Imokase', which have rapidly increased consumer interest in the last 2 to 3 years, using big data. Through this, it was intended to be used as basic data to interpret the meaning of consumer behavior for these two restaurant businesses. From January 1, 2022 to December 31, 2022, text data containing Omakase or Imokase were collected from Naver and Daum, and text mining, keyword frequency analysis, centrality analysis, semantic network analysis, and CONCOR analysis were performed. The results of this study are as follows. First, consumers have a positive perception of omakase and imokase. Second, Second, consumers perceive Omakase as follows. ① Region(Gangnam) ② Menu(sushi, Korean beef, sushi, Japanese food, beef) ③ How to use(dinner, lunch, course) ④ Important attributes(price, value for money, friends, use for the first time). Third, consumers perceive imokase as follows. ① region(Gangneung, Euljiro, Seomyeon) ② menu(yang-gobchang, sulsang, danji) ③ How to use(pub, anju) ④ important attribute (omakase, dongsang-imong, imo).","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"177 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127687447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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