The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

The purpose of this study was to understand interrelationships among switching costs, customer satisfaction, and switching intent in a family restaurant. Based on a total of 427 customers obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of five hypotheses using the Amos program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, χ2=137.881 (df=50); p〈 .001; CMIN/df 2.758; GFI= .947; AGFI= .919, NFI= .965; IFI= .978; TLI= .970; CFI= .978; RMR= .047; RMSEA= .064. The results showed that switching cost (β= .123) in a family restaurant had a positive (+) influence upon customer satisfaction. Further, switching cost had a significantly negative (-) effect on switching intent (β= -.414). In addition, there were moderating effects related to customer knowledge and variety seeking orientation in terms of the causal relationships between switching costs, customer satisfaction, and switching intent. Limitations and future research directions are also discussed.

The purpose of this study was to investigate the relationship between 'family-work conflict/work-family conflict', job burnout, job satisfaction, and individual job performance in the employees at the restaurants in Daegu City. The sample of this study consisted of employees at the restaurants in Daegu City who visited the 2010 Daegu Food Tour Expo between October 7 and October 10. A total of 302 questionnaires were analyzed using statistical methods of factor analysis, reliability test, and covariance structural analysis. The research findings were as follows; firstly, work-family conflict was positively related to job burnout, secondly, job burnout was negatively related to job satisfaction and individual job performance and thirdly, job satisfaction was positively related to individual job performance. However, there was no relationship between family-work conflict and job burnout. The reason for rejection of the relationship between family-work conflict and job burnout was that family-related affairs were not important enough to affect job burnout among restaurant employees in Korea. This phenomenon happened differently in the US. Therefore, currently, restaurant managers in Daegu City should pay much attention to work-related affairs so as to mitigate job burnout as much as possible among their employees.

The purpose of this study was to investigate whether strategic alliance sales promotions have short-term or long-term or sales or communication effects in the family restaurant industry. The hypotheses were tested in family restaurant settings using a sample of customers visiting and enjoying food in the metropolitan city of Daegu. Empirical results confirmed that strategic alliance sales promotions had short-term and long-term effects, as well as sales and communication effects. Therefore, family restaurant managers should adopt or keep sales promotion strategic alliances with credit card companies. Furthermore, family restaurant managers should adopt or keep sales promotions with other companies. In a future study, more variables should be selected to test the sales promotion effects of strategic alliances.

The purpose of this study was to understand the interrelationships between customers' perception of service encounter elements, customers' emotional response and customer satisfaction in a family restaurant. Based on a total of 408 samples, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. The hypothesized relationships of the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, χ2=821.151 (df=333), CMIN/df 2.466, GFI .878, NFI .927, IFI .955, TLI .949, CFI .955, RMSEA .060. The results showed that human factor (β=.426) and physical factor (β=.266) as service encounter elements in family restaurants were indicated to have a positive (+) influence on customers' positive emotion. For influence of customers' negative emotion, human factor (β=-.157) was surveyed to have a negative (-) influence. Also, customers' positive emotion (β=.716) and negative emotion (β=-.081) had significant effects on customer satisfaction. Limitations and future research directions are also discussed.

As multinational brands have made inroads into domestic food service industry, and its recognition has been high to consumers, This research has tried to examine the general identity of brand, their recognition, and re-purchase behaviors. The purpose of this study is to inquire into how the brand value by brand identity was caused by recent development of food service industry, and how it had an effect on the purchase behaviors of them. In particular, factors of general identity have a significant effect on the revisit and purchase intention, as the image and ads of family restaurant among brand property factors of family restaurant showed an significant effect on the revisit intention. This study was made with priority given to the brand identity as four brand factors such as product brand, organizational brand, community brand and design brand based on the confidence. Results found that the community brand and design brand had a significant difference on purchase intention. Consequently, it has been suggested that the marketing strategies to make the brand identity strong have to be established with various brand enhancement tactics in the food service industry.

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

The purpose of this study was to determine the empirical cause-effect relationships among business ethical values and person-organization fit, job satisfaction, turnover intent, and organizational performance within family restaurants and feeding facilities. Self-administered questionnaires were completed by 459 restaurant employees. The SPSS and Amos programs were then applied to the data to perform frequency, factor, reliability, correlation and SEM analyses. The primary results are as follows. First, business ethical values had a significant positive effect on person-organization fit. Second, person-organization fit had a significant positive effect on job satisfaction, and a significant negative effect on turnover intent. Third, job satisfaction had a significant positive effect, and turnover intent had a significant negative effect, on organizational performance. Finally, upon verifying the possible direct and indirect effects of business ethical values within family restaurants and feeding facilities, it was determined that the ethical values had significant direct and indirect effects on person-organization fit, job satisfaction, turnover intent, and organizational performance. These findings have various implications. For example, an improved in-house ethical working environment leads to greaterperson-organization fit, and having employees that feel there is better in-house ethical reliability leads to greater consistency between personal and organizational values, resulting in higher job satisfaction and ultimately organizational performance.

The purpose of this study was to investigate the influence of additional marketing mix on overall satisfaction of customers at family restaurants in Seoul and Kyongki-province. In this research frequency analysis, reliability analysis, factor analysis, multiple-regression analysis were employed to analyze the data. Additional marketing mix were divided into 3 factors. Employee(β=0.352, t(p)=7.221(0.000) had the most positive impact on overall satisfaction. And physical evidence(0.160, t(p)=3.271(0.001) and process(β=0.114, t(p)=2.338(0.020) influenced positively(+) in order. As a result, all factors of additional marketing mix influenced significantly overall satisfaction of customers. These additional marketing mix are regarded as effective marketing tactic to reduce intangibility of food-service business. Therefore restaurant company needs to manage additional marketing mix sufficiently to maintain of customers' satisfaction at family restaurants.

The purpose of this study was to analyze the effect of the consumer-brand relationship quality on revisit intent and recommendation intent in the family restaurant. The questionnaires were distributed to 320 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were conducted from November,10 to 24,2005. The 287 questionnaires were responded, and 15 unusable questionnaires were excluded, then 272 were used for the final analysis(response rate: 85.0%). The result of this study showed that 3 constructs(self-connective attachment, satisfaction and intimacy) of consumer-brand relationship quality have significant effects on the revisit intent(p<.01) and 2 constructs(satisfaction and intimacy) of consumer-brand relationship quality had significant positive effects on the recommendation intent in the family restaurant(p<.01) It meant that as consumer-brand relationship quality became stronger, the customer's revisit intent and recommendation intent became greater. As a conclusion, the foodservice manager in the family restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship especially emphasizing on satisfaction and intimacy in order to increase the revisit intent and recommendation intent of customers.

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

본 연구는 패밀리 레스토랑 맥락에서 패밀리 레스토랑 내 환경에 대한 젊은 남녀의 지각 차이를 검증하고자 하였다. 성별 주제에 대한 연구는 소비자 행동 연구에서 기본적인 조절 변수로 널리 사용되고 있으며, 패밀리 레스토랑 업게 에서도 점포환경의 마케팅 믹스 전략으로서 가장 일반적으로 사용되고 있다. 자료는 세 개의 패밀리 레스토랑을 방문한 382명의 고객들로부터 수집하였으며, SPSS LISREL 통계프로그램을 사용하였고 가설검증을 위하여 신뢰도분석과 확인요인분석을 실시하였다. 그 결과는 다음과 같다. 첫째, 남성이 여성보다 식음료 요인에 대하여 더욱 민감한 것으로 나타났다. 둘째, 이벤트 요인들은 여성보다는 남성이 레스토랑 내 환경을 판단하는데 유용한 기초를 제공하였다. 셋째, 디자인 요인들이 여성보다 남성에서 성별차이를 설명하는데 중요한 역할을 하였다. 요약하면, 본 연구의 결과는 레스토랑 내 환경믹스 전략들은 성별에 따라서 달라져야 한다는 것을 보여주고 있다. 최근 젊은 남성들의 기호는 전통적 패러다임에서 변화하고 있으며, 심미적으로 스타일적이며, 감성적 지향적 문화를 추구한다. 따라서 이러한 결과들은 식음료산업 트랜드에 중요한 방안을 제공해준다. 연구의 마지막 부분에, 이론적 기여도, 관리적 시사점, 연구의 한계점, 그리고 향후 연구방향이 제시되었다.

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.

The purpose of this study is to highlight the importance of relationship marketing which has been developed as an alternative way of handling marketing in family restaurants. This study focused on the consumers' behavior - mainly their switching behavior and loyalty toward relationship marketing activities exercised by from family restaurants. 269 usable questionnaires were collected from customers patronizing three family style restaurants in Seoul. Several statistical methods were used including descriptive analysis, reliability test, covariance analysis, confirmatory factor analysis, and covariance structural analysis. The result drawn from empirical test proved that relationship marketing activities actually are the significant determinants of relationship quality and thus to the customers' behaviors toward the restaurants they patronize. Managerial implications can be drawn from the result findings that restaurant companies can identify the activities of relationship marketing to continue the long-term relationship with their customers. Also restaurant companies can use the activities of relationship marketing as differentiating strategies, and allocate their resources into the activities of relationship marketing.

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

The purpose of this study is to investigate whether a group of predictor variables which constitute four determinants of dining satisfaction do exert a significant influence on messures of dining satisfaction in family restaurant. Canonical correlation analysis is used to achieve the purpose of this study. This technique enables the researcher to test for the effects of a set of predictor variables upon a multidimensional measure of dining satisfaction in family restaurant. Results suggest that multiple determinants are important in determining dining satisfaction in family restaurant. No one determinant can fully explain its complexities. The four determinants also appear to vary in terms of importance. Individual variables within four determinants also appear to vary in terms of importance. Finally, the results of the study provide some insight into the types of marketing strategies that can be successfully used by operators who manage family restaurants.