The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, ‘employee’ had a highest point at C3 ‘convenience·internet searching pursuit’ but lowest point at C4 ‘brand preference pursuit’ (p<0.001). ‘Service process’ had a highest point at C1 ‘safety·health pursuit’ but lowest point at C5 ‘effort pursuit’ (p<0.001). ‘Tangible clue’ had a highest point at C3 ‘convenience·internet searching pursuit’ but lowest point at C5 ‘effort pursuit’ (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

Based on the research finding, the conclusions are as follows: 1. According to the result of questionnaire survey, at present the apron material that chef wear does not have fire retardant function, chef expect apron material can add this function, they think apron material adding this function can protect physiological health, proving the necessity for developing fire retardant apron. 2. This study use the result of chef’s need expectation, and combine ergonomics data to adjust existing apron structure design, then this study use fire retardant cloth to develop fire retardant apron to meet chef’s need expectation. 3. Through the sensibility evaluation test of fire retardant apron developed by this study, those who exposed to higher temperature fry stove fire, charcoal fire or caldron cook in specific kitchen infield for a long period of time have higher preference and feeling.

This research was conducted in order to investigate how customer experience could be built in the hospitality industry, more specifically with the aim of becoming memorable (Lindgreen et al., 2009). The hospitality industry is at the crossroad between providing simple services and selling a good to be actively consumed (the room occupation). However, studies show that consumers do expect more than before from their stay in a hotel (Williams, 2006; Zeithalm & at., 1990): a clean well-heated room with proper shower and a qualitative breakfast does not meet anymore people’s expectations and in no way drives them towards delight… Besides, the power of customers have gained importance, being the first source of information for prospects when considering a choice of hotels to stay in: Booking.com and the such are now huge challengers to their success. Hence the importance of exceeding customers’ expectations to create positive word-of-mouth and hence attraction for new clients, while building some closer relationship with the initial customer which should lead towards repeat stay, if applicable. One way found by the industry to enhance stays and stimulate customers’ delight potential focuses on providing ‘memorable customer experience’. Such experience is the fusion between tangible (sensorial) and intangible (symbolic) attributes of an offering (Kwortnick & Ross, 2007), leading towards the engraving of its unique souvenir in the consumers’ minds. It becomes some kind of engagement, of co-creation act between the experience provider and the consumer (Poulsson & Kale, 2004). Such positive, enduring and unique souvenir is a rational for relationship-building and thus positive word-of-mouth on along with loyalty towards the experience provider (Berry & Carbone, 2007). During the past years, the hospitality industry has been witnessing the increasing success of the so-called boutique-hotels that appeared in the 80’s in the USA. They are hard to define, as ontologically refusing any of the traditional marketing approach of the hospitality sector (no classification, no norms to respect, etc…). However, they could be characterized as “middle-size hotels, usually located in urban or semi-urban areas, and distinguishing itself by a personalized service and a sophisticated elegant environment” (Source: World Hotel Rating). Their exponential development and success raises questions regarding the relevance of their business model as a source of inspiration for the overall hospitality industry. In this research, we use the case study of the boutique hotels to grasp the various dimensions of a memorable customer experience in hospitality. More specifically, we aim at answering the key question on the triggers of positive emotions in such experiential offers. To reach this goal, we combine participant observation and in-depth interviews with clients in boutique-hotels (theoretical sampling, 13 interviewed equally representing men and women). Data was analyzed using content analysis (Belerson, 1952). Results confirm the fact that the experiential nature of the offer of the boutique-hotels match current consumers’ desires. It concludes with the need to retain customers through an innovative loyalty strategy that would communicate with them in an effective manner, and turn the concept into a long-term profit-raising one, turning consumers into real customers.

The purpose of this paper is to examine affluent consumers’ emotions and loyalty toward luxury fashion brands’ flagship stores. A total of 138 participants were recruited. The results show product quality and other customers’ behaviors are the two factors that can affect affluent customers’ positive and negative emotions.

The purpose of this study was to categorize and comparatively analyze tourists of different life-style groups who visit Yesan according to their lifestyles as well as their consumption behaviors and attitudes towards local foods or specialty agricultural products in order to understand the various needs, attitudes, and behaviors of consumers in each life-style group. Group 1 had a high percentage of single people in their 20s and those who worked in technology. Group 2 had a high percentage of those in their 30s and 40s who were married and were professionals. Group 3 had a high percentage of men and those in their 40s and 50s, as well as a high percentage of high income, highly educated people. Group 4 had a high percentage of those in their 20s or those in their 60s or higher. Compared to other groups, group 4 had a larger percentage of lower income and less educated people. In verifying the difference between life-style groups in terms of their behaviors and attitudes toward local foods and specialty agricultural products, consumption and experience of regional specialty foods showed high average scores in groups 1, 2, and 3, with significant differences from group 4.

The purpose of this article was to research the effects of physical environment on risk perception in customers at raw-fish restaurants in the Northeastern area of Kangwon province, South Korea. In this research, reliability analysis, factor analysis and path analysis were carried out. Physical environments were divided into four factors and risk perception into three factors. ‘Exterior facility’ had a negative influence on performance (p<0.001) and financial risk (p<0.001). ‘Interior facility’ negatively affected performance risk (p<0.001), financial risk (p<0.001) and time risk (p<0.001). ‘The others’ negatively influenced performance risk (p<0.05). Lastly, ‘press copy’ negatively influenced performance risk (p<0.001). Based on these results, various physical environments affected the risk perception in customers at raw-fish restaurants, and satisfaction level of customers was based on risk perceptions. As a result, food-service companies need to manage the physical environment as a marketing strategy, as well as reduce risk perception to increase customers loyalty.

This research investigated how the relationship between customers’ psychological factors and expectations of self-checkout systems influences overall satisfaction. The results show that perceptions of “social injustice” negatively affect consumer satisfaction when the customer has high expectations. Conversely, the variables “uncomfortable,” “unoccupied,” and “anxious” negatively affect satisfaction when expectations are low.

This study aims to investigate the antecedents to customer retention and brand loyalty of Internet Service Providers in Thailand. The findings reveal that customers’ commitment and value are influenced by information support, privacy and security. Additionally, the positive relationships between information quality and privacy and behavioural loyalty were revealed. Customers’ commitment and value were positively associated with behavioural loyalty. However, surprisingly, there was no support for the hypothesised positive association between customers’ value with behavioural loyalty. Practical implications that can be drawn from this research will form a foundation for service providers in the residential internet market to develop new retention strategies. These providers would l be able to reduce the current issues relating to the high customer churn rate. By making customers more central in company operations, these strategies can potentially reduce the expenses associated with acquiring new customers.

This study aims to explore the effect of three factors of Servicescape on customers’ emotion, perceived quality and image. The proposed model was tested in medical tourism context in Portugal, using a sample of 332 fully completed questionnaires. Findings reveal that ambient and design are the most important factors in formation Servicescape itself. Servicescape is an effective antecedent of customer image, perceived quality and pleasure-feeling. Finally, the article also provides managerial implications and suggests avenues for further research.

Play is essential to life because it gives children joy, helps them grow, and provides important educational benefits. But in the past three to four decades, Korea has become rapidly urbanized and industrialized, so that the country has overlooked the educational importance of childhood play. Moreover, the parental mindset has turned from valuing the social environments found in natural playgrounds to supporting result-oriented education and competition. Recently, however, play is becoming recognized again for its educational benefits. Those needs have opened new business opportunities in the playground business. One of those new businesses is Kids Café, which provides indoor playgrounds for preschool-age children and café facilities for parents. Korea has no legal guidelines regarding formation of these businesses, and no detailed studies have been conducted to study customers’ needs. For businesses to be competitive in the future, they must know how they can compete by enhancing customer benefits. This study is intended to develop a marketing strategy for Kids Café by analyzing its competitiveness based on needs of children and their parents. We find that Kids Café has several main advantages in comparison with other playgrounds. Kids Café allows parents and children to enjoy themselves independently. Parents especially enjoy being easily able to see and monitor their children, and can take part in the program if they wish. The program does not require regular attendance as do paid classes and cultural centers; parents can bring their children when they have available time. Finally, children and parents can enjoy their leisure time both independently and collaboratively. Price, safety, play diversity, and convenient rest opportunities for parents determine whether parents will return to Kids Café. For sustainable growth, Kids Café must develop a customized and optimized marketing strategy according to customer type and needs.

Intrigued by the recent emergence and success of low-cost airlines, which use the additive option price framing (as opposed to the subtractive option price framing used by the traditional full-service airlines), we attempted to develop and empirically test a theoretical model that can help better understand the success of this innovative pricing practice for optional services. Drawing on the prospect theory and the loss aversion and endowment effect theory, we argue that option price framing affect customer responses such as perceived risk, perceived price fairness and affect. Further, we propose interaction effects between option framing and product type (utilitarian vs. hedonic) on perceived risk. Using a quasi-experimental design, we constructed four scenarios (2 option price framings x 2 product types). We administered the scenario-based survey among part-time MBA students (full-time managers). Analysis results of 132 responses demonstrated that customer responses in perceived risk, perceived fairness and affect were more favorable in the additive option framing, which in turn led to higher purchase intention. Further, these effects were stronger for utilitarian products. For hedonic products, no difference in perceived risk was observed between the two option price framings. Consequently, our study offered an explanation for when and why the additive option price framing might work better.

This study aimed to identify the effects of sports participation motives, the involvement in choosing sportswear, and the satisfaction with/perceived importance of sportswear functionality, on customers' repurchase intentions. A total of 185 survey questionnaires were analyzed after surveying 200 female undergraduates in their 20s. The research results are as follows. First, the participation motives for sports were categorized as follows. A factor analysis conducted on 13 questions yielded 4 factors. Factor 1 included consideration about socializing and pleasure, factor 2 privileged ostentation, factor 3 was concerned with enhancing health, and factor 4 was about maintaining appearance. Second, the various effects of different sports participation motives, of the satisfaction with functionality, and of the involvement in buying sportswear on customers' repurchase intentions were analyzed. The intention to repurchase sportswear was considered as a dependent variable, while the motives for participating in sports, the satisfaction with functionality, and the level of involvement were treated as independent variables. A multiple regression analysis using these variables showed that the satisfaction with functionality and involvement in choosing sportswear had a significant impact on the intention to repurchase sportswear. Third, looking at how different participation motives for sports affected the importance of sportswear functionality, the motives related to socializing and pleasure and ostentation, the sub-factors in sports participation motives, significantly increased the importance of comfort. Motives related to enhancing health and maintaining appearance, on the other hand, were found to affect the importance of sports performance. Fourth, a MANOVA was performed to examine the difference in the importance of functionality between those consumers highly involved in sportswear-buying and those less involved. Those with a high level of involvement were found to prioritize sports performance over comfort. Those with a low level of involvement were shown to place a greater emphasis on comfort.

The purpose of this study was to propose effective marketing communication strategies for overseas Korean restaurants through a multilateral comparison analysis of American, Chinese, and Japanese consumers' attitudes towards communication media and Korean restaurants. The survey was written in English, Chinese, and Japanese, with guideline for surveyors, and conducted using both online and offline methods. Samples were collected from five major cities - Los Angeles, New York, Tokyo, Beijing and Shanghai, which are the foothold for the globalization of Korean food. When it comes to attitudes towards communication media, word-of-mouth showed a high mean value, indicating it as the most useful and reliable media recognized by consumers who visited Korean restaurants. Furthermore, the necessity of recognizing the importance of visual communication in the physical environment of Korean restaurants and specialized websites, featuring restaurants and gourmet food, was observed. Consumers in all three nations chose word-of-mouth as the most useful and reliable media for learning about Korean restaurants. In addition, American consumers highly depended on signage and restaurant exteriors. Chinese consumers highly recognized the usefulness and reliability of offline media, such as newspapers, magazines, and events, while Japanese consumers considered online media, such as gourmet websites, blogs and social networks, as useful and reliable sources. A significantly positive attitude and high value was observed in all who had visited Korean restaurants. American and Japanese consumers had a significantly higher rate of intention to visit Korean restaurants in the future and to tell others about their satisfaction with Korean restaurants. Meanwhile, the average rate of prior preference for Korean restaurants (when choosing restaurants) was the lowest in all three countries. This study is useful for both the Korean government and food enterprises abroad to plan and develop marketing communication strategies properly for overseas Korean restaurants.

n this study, Kimchi usage was examined by nationwide consumers. 1, 000 consumers between 20～60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4～6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2～3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

Courier and logistics services such as customer contact employees (customer-contact employee) of the attitudes and behavior of the customer satisfaction level of service quality evaluation and a very big impact. In this study, using a typical customer contact employees, and to target the delivery service industry employees the organization's service orientation and customer orientation by examining the impact on the quality of companies within the organization for growth and development needs and the importance of service orientation will be trying out for. The results of this study can be summarized as follows. First, the chief executive of the organization to configure a service orientation and a detailed understanding of the factors that determine this by managing the organization to effectively come up with a way to make and ultimately the organization's service orientation, organizational culture can be positioned as effort should be taken. Second, service companies through regular training and education to maintain a certain level of service quality should be. Third, the service organization's service orientation is not a fad or a means of sustain and develop the company's survival strategy is to get out. To do this, good communication between the field and management can be achieved by a variety of channels to be established, and management's willingness to provoke sympathy for the employees should be provided.

This study carried out surveys for 197 nail shop practitioners and 195 customers 1) to study the real condition of their hygiene awareness and safety consciousness and 2) to grasp their awareness of the necessity of legislating a related bill so as to build an independent domain of business and to propose data on the national qualification system of nail care. As a result, it was found that the level of the nail care practitioners’ experiences of safety education was very low, and that the customers attached importance to the necessity of nail salon practitioners’ certificate and license and the nail treatment-related bill more than the nail care practitioners themselves. In conclusion, the preparation of a nail art-related bill is required at the state level for the management of the safety and hygiene of national health, and systematic and regular education related to hygiene should be carried out.

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.