Foodservice Management Society of Korea最新文献_第3页

A Study on Table Setting in Korean-style Pork BBQ Restaurants : Using the IPA methodology 韩式猪肉烧烤餐厅餐桌设置研究:基于IPA方法

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.31

Jae-kun Park, G. Lee

{"title":"A Study on Table Setting in Korean-style Pork BBQ Restaurants : Using the IPA methodology","authors":"Jae-kun Park, G. Lee","doi":"10.47584/jfm.2023.26.2.31","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.31","url":null,"abstract":"This study catagorized consumers for the three types of pork BBQ markets, aged 25mm pork belly, 7mm grilled pork belly, and frozen 3mm pork belly, according to gender and age. And the differences in terms of side dishes of table setting were analyzed using ‘Importance Performance Analysis’ methodology according to the consumer types. To increase the validity of the study, a questionnaire was constructed through in-depth interview with food service industry experts. A total of 294 questionnaires were used for empirical analysis targeting consumers aged 20 or older living in the metropolitan area who had experience of using Korean-style pork BBQ restaurants. According to the results of the study, firstly, differences were derived in terms of the importance and satisfaction for side dishes of table setting in three types of grilled pork belly. Secondly, for the aged thick pork belly, soybean paste, kimchi, jangajji, salt, and raw vegetables belonged to quadrant I, which is a maintenance area, and cooked vegetables and seaweed quadrant III, an unnecessary area. Thirdly, for the thin 3mm frozen pork belly, salt was classified in the III quadrant. Fourthly, the significant differences in terms of importance for side dishes were found according to gender and age.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"1 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":"133752980","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 Service Quality of China’s Fresh Food e-commerce on Behavioral Intention: Applying TTF and IDT 中国生鲜电子商务服务质量对行为意愿的影响:基于TTF和IDT的研究

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.57

Jee-Won Kang, Young Namkung

引用次数: 0

Analysis of Structural Relationships among ESG management of Food Service Franchise Corporate, Brand Image and Consumer Behavior Intention 餐饮服务加盟企业ESG管理、品牌形象与消费者行为意愿的结构关系分析

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.191

Chae-eun Lee, Jin-Young Lee

{"title":"Analysis of Structural Relationships among ESG management of Food Service Franchise Corporate, Brand Image and Consumer Behavior Intention","authors":"Chae-eun Lee, Jin-Young Lee","doi":"10.47584/jfm.2023.26.2.191","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.191","url":null,"abstract":"This study identified the influence between consumers’ perception of ESG management, brand image, and consumer behavior intentions. This study was conducted as a structural equation modeling(SEM) using SPSS 26.O and AMOS 20.0 to confirm the causal relationship between ESG management, brand image, and consumer behavior for consumers who have used a food service franchise corporate. As a result of the study, first, in the relationship between ESG management and brand image of restaurant franchise corporate, governance did not show a significant effect on brand image, but eco-friendly activities and corporate social responsibility had a significant positive (+) effect on brand image. Second, it was confirmed that the brand image of the food service franchise company had a significant positive (+) effect on consumer behavioral intention. This study aims to confirm whether ESG management plays an important role in improving competitiveness of brand image and consumer behavioral intention, and to provide practical information for sustainable management by suggesting marketing plans for restaurant franchise corporate.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"22 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":"128723720","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 Collaborative Autoethnography of a restaurant entrepreneur's career development 餐饮业企业家职业发展的协同自我民族志

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.5

Dong-Joo Choi

引用次数: 0

Applying A Norm Activation Model to Intentions to Purchase Plant-based Meat Alternatives: Moderating Effects of Switching Costs 应用规范激活模型对购买植物性肉类替代品的意向:转换成本的调节作用

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.127

Eun-Mee Jang, Meehee Cho

引用次数: 0

Research for menu development on K-Food education contents based on virtual reality 基于虚拟现实的K-Food教育内容菜单开发研究

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.83

Seong-Ah Kim, Hye-young Kim

引用次数: 0

The Effect of College Students' Motivation to Choose Their Major on Major Satisfaction and Job Preparation Behavior 大学生专业选择动机对专业满意度和就业准备行为的影响

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.239

Tae-Hwa Shin

引用次数: 0

The effect of perceived value through the use of delivery apps by restaurant managers on the action intention of app service: focusing on the adjustment according to the number of delivery apps used 餐厅管理者通过使用外卖app获得的感知价值对app服务行为意愿的影响:重点关注根据使用的外卖app数量进行调整

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.149

Somin Lee

{"title":"The effect of perceived value through the use of delivery apps by restaurant managers on the action intention of app service: focusing on the adjustment according to the number of delivery apps used","authors":"Somin Lee","doi":"10.47584/jfm.2023.26.2.149","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.149","url":null,"abstract":"Recently, restaurant consumers obtain restaurant information through social media restaurant-related companies as well as information obtained from people around them when choosing a restaurant, and various restaurant search activities using SNS are being conducted. In the previous study, research was conducted focusing on consumers' purchase behavioral intentions according to the emotional marketing of offline stores operated by restaurant-related companies, so research on experience marketing and co-experiences that can be felt online and offline through SNS in the restaurant field is insufficient. Therefore, in this study, after investigating the effect of four sub-factors of dining out-related experience marketing on co-experience through SNS, we will identify and study how the co-experience influenced by experience marketing is related to behavior intention. As a result of the study, sensory, emotional, behavior-cognitive, and relational experiences, which are sub-variables of experiential marketing, were found to have a significant effect on co- experience-participation. Emotional, behavior-cognitive, and relational marketing, which are sub-variables of experiential marketing, were found to have a significant effect on co-experience-sympathy/sharing, but sensory experience was found to have no significant effect. Participation and empathy/sharing, which are sub-variables of co-experience, were found to have a significant effect on action intention. Emotional, behavior-cognitive, and relational marketing, which are sub-variables of experiential marketing, were found to have a significant effect on behavioral intention, but sensory experience was found to have no significant effect.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"17 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":"133154241","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 Quality of Delivery App, User Satisfaction and Continuous Usage Intention Based on Information Systems Success Model(ISSM): Focusing on Analysis of Differences among Individual Innovation Group 基于信息系统成功模型(ISSM)的交付App质量、用户满意度和持续使用意愿研究——基于个体创新群体差异分析

Foodservice Management Society of Korea Pub Date : 2023-04-30 DOI: 10.47584/jfm.2023.26.2.211

Ji-soo Han

{"title":"A Study on the Quality of Delivery App, User Satisfaction and Continuous Usage Intention Based on Information Systems Success Model(ISSM): Focusing on Analysis of Differences among Individual Innovation Group","authors":"Ji-soo Han","doi":"10.47584/jfm.2023.26.2.211","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.2.211","url":null,"abstract":"Based on previous studies, the purpose of this study was to examine the relationship between delivery app quality, user satisfaction, and continuous use intention based on information system success model (ISSM), to examine differences between groups of individual innovation, and to verify it through empirical analysis. The analysis results are as follows. First, it was found that both information quality and system quality of delivery app quality had a significant effect on user satisfaction. Second, user satisfaction was found to have a significant effect on the intention to continue use. Third, in the group with a low level of personal innovation, information quality was found to have a significant effect on user satisfaction, but system quality was found to have no significant effect on user satisfaction. On the other hand, in the group with a high level of personal innovation, both information quality and system quality were found to have a significant effect on user satisfaction. Fourth, it was found that user satisfaction had a significant effect on the intention to continue use in both groups with low and high levels of personal innovation.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"24 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":"130719448","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 Effect of Food Delivery App Quality on Perceived Usefulness and Continuous Usage Intention 外卖App质量对感知有用性和持续使用意愿的影响

Foodservice Management Society of Korea Pub Date : 2023-02-28 DOI: 10.47584/jfm.2023.26.1.271

Injoung Bae

{"title":"The Effect of Food Delivery App Quality on Perceived Usefulness and Continuous Usage Intention","authors":"Injoung Bae","doi":"10.47584/jfm.2023.26.1.271","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.1.271","url":null,"abstract":"The purpose of this study is to examine the effect of the quality of food delivery app on perceived usefulness and to verify the relationship between these perceived usefulness and the continuous usage intention of food delivery app. For this study, sample data were collected from October 24 to November 20, 2022. A survey was conducted targeting restaurant consumers in Chungcheongnam-do who had experience using food delivery app. Sampling was conducted by the convenience sampling method, and 270 copies of the questionnaire were distributed. Of these, a total of 257 copies were used for this analysis, excluding the questionnaires that were answered insincerely. The results of the analysis are as follows. First, the only information quality among the quality of food delivery app had a positive significant effect on perceived usefulness. Service quality had no significant effect on perceived usefulness. Second, perceived usefulness had a positive significant effect on the continuous usage intention. The results of this study will be able to form a strategic foundation for increasing the continuous usage intention of food delivery app by improving the perceived usefulness through the quality of food delivery app.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129534106","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