본 논문에서는 1973년 프랑스 파리에 최초로 한식당을 창업하여 30여 년간 운영한 한인 이민사업가를 대상으로 유럽에서의 요식업 종사 경험 을 구술생애사적 관점에서 고찰한다. 프랑스 한인사회의 역사적 변천 과 정의 맥락에서 구술자의 한식당 창업 동기와 사업에 도움이 되었던 요 인, 한식당 경영의 의미에 대해서 조사한다. 연구 결과에 따르면 구술자 는 유럽에서의 연속적 이주 과정을 통해서 축적한 다양한 사회적 네트워 크를 주요한 민족자원의 하나로 활용하였다. 또한 창업 당시 프랑스 한 인은 200명 남짓의 소규모였고 현지인들 사이에 한국, 한국 음식에 대한 인지도가 매우 낮았기 때문에, 입지 선정에 있어서 주프랑스 한국대사관 과의 근접성이 중요하게 고려되었다. 한식당 경영을 통해서 프랑스 한인 과 한국으로부터의 방문객들이 모국의 음식을 향유하고 한국적 정서를 접할 수 있게 하였고, 또한 프랑스 현지인들에게는 한국 음식문화와 한 인 예술을 알리는데 기여하였다. 본 연구를 통해 프랑스 한인 이주사, 한 인 디아스포라의 자영업 창업, 해외 한식문화의 전파와 의의에 대한 이 해 제고에 기여할 수 있을 것이다.

This study evaluated the consumers’ demands and points of improvement for restaurant meal replacement through importance–performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

The objective of this study was to explore how different types of rewards affect customers’ inclinations to engage in environmental activities promoted through restaurant social media platforms. In addition, we investigated the potential moderating role of customer level of participation within the social media community. A total of 202 valid responses obtained by distributing a self-administered survey among restaurant patrons were subjected to hierarchical regression analysis to examine relationships between variables. The findings underscored the significant influence of economic and social rewards on shaping customer intent to participate in environmental initiatives promoted within restaurant social media communities. Furthermore, the study revealed that the extent of customer participation within the social media community moderated the relationship between rewards and their likelihood to partake in environmentally conscious behaviors. These results have meaningful implications for restaurant managers seeking to promote environmental initiatives effectively through social media platforms and within their establishments.

This study supplements the literature by determining how restaurant innovativeness is linked to customer advocacy as well as considering self-image congruity as mediator of this relationship. A questionnaire survey of 385 restaurant customers was conducted in Taiwan. The results indicated that restaurant innovativeness is positively related to customers’ self-image congruity and customer advocacy. Customers’ self-image congruity is positively associated with customer advocacy. In addition, self-image congruity mediates the relationship between restaurant innovativeness and customer advocacy. The research contributes to literature by extend the relationships between restaurant innovativeness, self-image congruity, and customer advocacy. Restaurant managers should adopt approaches (e.g. innovativeness-related activities) for enhancing self-image congruity in customers.

This study empirically verified the endorsement effect of a restaurant platform as a reliable third-party organization on changes in customers’ attitudes toward restaurants by measuring big data-based consumption values using customers’ reviews and applying difference-in-differences. The results indicated that endorsement effects are effective when specific cues are provided and under unusual circumstances such as the pandemic.

This study supplements the literature by determining how restaurant innovativeness is linked to customer advocacy as well as considering self-image congruity as mediator of this relationship. A questionnaire survey of 385 restaurant customers was conducted in Taiwan. The results indicated that restaurant innovativeness is positively related to customers’ self-image congruity and customer advocacy. Customers’ self-image congruity is positively associated with customer advocacy. In addition, self-image congruity mediates the relationship between restaurant innovativeness and customer advocacy. The research contributes to literature by extend the relationships between restaurant innovativeness, self-image congruity, and customer advocacy. Restaurant managers should adopt approaches (e.g. innovativeness-related activities) for enhancing self-image congruity in customers.

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were highend places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of “French Cuisine”, “Indian curry rice”, “Steak”, and “Russian soup”. This analysis indicates that foreign cuisines had actively entered the market.

For any research study, in order to achieve the researcher’s intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Society of Food Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of “foodservice” and “restaurant”, the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.

The purpose of this study is to examine the changes in the Masan region’s restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in ‘Masansanggongmyeonggam’. During the same period, 313 restaurants appeared in the ‘Gyeongnamsinmun’ restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as ‘Bulgogi’ became popular, and local foods such as ‘Masan Aguijjim’, ‘Kkosirak’, ‘Hoebaekban’, and ‘Jinjubibimbap’ were commercialized. Due to the government's ‘Punshik Changny-ö’ policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at ‘Yeongyangcenter’ became popular, and the emergence of ‘Food Department Store’. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including ‘environment and animal protection’, ‘multiple consideration’ and ‘low interest’. As a result of analyzing the perception of vegetarian-based food, “environment and animal protection” and “multiple consideration” presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated “multiple consideration” had significantly higher awareness of issues related to vegetarian foods than others.

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

This research was undertaken to examine Masan’s regional food service industry, which experienced drastic changes due to liberation and the Korean war. Analysis of restaurant advertisements in ‘Masanilbo’ revealed a total of 92 restaurants during this period. The numbers of restaurants classified by the time periods are 18 (1946 to 1950), 27 (1951 to 1955), 17 (1956 to 1960), and 30 (1961 to 1966). ‘Gomguk’ gained popularity in the early 1900s and became a speciality of Masan, resulting in the appearance of numerous Gomguk restaurant advertisements. After independence, Japanese foods were predominant in Masan since the population was used to eating Japanese dishes during the colonial era. Moreover, there was a major influence of the people who returned to the homeland. Masan was the place for refugees during the 6.25 war, resulting in the popularity of ‘Naengmyeon’; advertisements largely displayed ‘Pyeongyangnaengmyeon’ during the early 1950s, and ‘Hamheungnaengmyeon’ during the early 1960s. Western food advertisements usually introduced ‘Dongaseu’ and ‘Kareraiseu’, which were deeply influenced by Japanese culture. These various contributions resulted in alterations in the food menu, such as the rise of fusion food which is not bound to any nation, spread of Japanese food culture, and popularity of ‘Naengmyeon’.

This study examined the effect of the trust of a restaurant brand on the quality of brand relations centered on the mediating effect of brand promise. The survey was conducted on September 18, 2018 to October 2, 2018, with a total of 707 end users, who are under the age of 19~59, using the restaurant brand for the last six months. The panel survey was conducted by distributing a questionnaire address (URL) email through an online questionnaire. As a result, if you apply the parameters of brand commitment between brand trust and brand relationship quality, brand promise an important role and influence. In particular, only one of the three elements of differentiation, consistency and continue, which are sub-dimensions of brand promise, was continue. This means that consistently long term continue are paramount between brand trust and the quality of brand relationships. These results can be applied to the brand marketing and operations of catering companies.

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

The purpose of this study is to measure the effect of customers’ waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers’ revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach’s alpha, correlation, ttests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers’ revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

본 연구의 목적은 국내 레스토랑 이용객의 서비스 실패 후 감정변화에 영향을 미치는 실패 귀인 요소, 그리고 고객의 브랜드 관계 품질이 서비스 실패 귀인 지각에 대한 환원효과를 검증하는 것이다. 본 연구의 시사점으로는 귀인이론은 귀인이론과 귀인적 이론으로 구분할 수 있는데 한 모형에서 귀인이론에 영향을 미치는 개인 신념과 귀인 후의 감정반응 간의 영향관계를 통합적으로 측정하는 연구는 미미하다. 신념(BRQ: Brand Relationship Quality)-귀인-감정 3단계 모형을 구축하고 충돌 감정 반응(분노 VS동정)의 독립성을 같이 검증되었다. 먼저, 감성적BRQ(친밀감 및 사랑)은 통제가능성 귀인에 미치는 환원효과가 있는데 행동적BRQ(상호의존)은 통제가능성 귀인에 미치는 확대효과가 있는 것으로 나타났다. 관리적 관점에서 레스토랑 관리자는 고객의 서비스 실패의 반복 발생 가능성 지각을 낮추고 고객의 동정을 환기해야 한다. 통합적으로 레스토랑 관리자는 고객의 서비스 실패 귀인 지각을 잘 조절하고 고객의 BRQ이 감정반응에게의 영향효과를 환원시켜야 한다. 여러 가지의 서비스 회복 방안을 수립하고 귀 인을 잘 조절해야 한다. 뿐만 아니라, BRQ은 각각 분노 및 동정에 다른 효과(확대VS환충)가 있기 때문 에 고객 BRQ의 특성에 따라 다른 서비스 실패 회복 방안을 제시해야 한다. 예를 들면, 이성적 BRQ 고객에게 금전 보상이나 공정성 거래, 친밀감 및 사랑 고객에게 감정배려, 상호의존 고객에게 호혜성 설득 등 방안을 상황에 맞게 개발해야 한다. 본 연구는 서비스 실패 후 귀인의 매개효과를 탐색적으로 검증하 였는데 BRQ-귀인-감정 과정에서의 여러 가지 조절요인을 고려하지 않는 한계점이 있다. 따라서 추후의 연구에서 서비스 실패 강도의 조절효과를 고려해야 하고 더 완전한 모형을 구축해야 한다.

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

As information technology advanced, customers’ service consumption process heavily shifted to the online environment, particularly social media and mobile. A new topic, customer engagement, has emerged along with the fast advancement of social media. Customer engagement refers to a type of customer behavior that is beyond purchase such as spreading word-of-mouth, providing recommendations to family and friends, interacting with fellow customers, and writing online reviews (Bijmolt et al., 2010; Verhoef, Reinartz, & Krafft, 2010). This study introduces the Flow theory, which is especially important to understand consumers’ online experiences, with the intention to shed light on how to better engage consumers in the hospitality industry (Bilgihan, Okumus, Nusair, & Bujisic, 2014; Hoffman & Novak, 2009). The purpose of this study is to examine the antecedents of flow and further investigate its influence on positive attitude and continuance intention among restaurant social media users. This study specifically examines restaurant customers who use social media through their smart phones in searching information and sharing experiences with others. A self-administered questionnaire was developed and a Structure equational modeling (SEM) was employed to test the proposed hypotheses. Study results support the hypotheses, indicating the importance of creating flow to increase customer engagement. Academically, this study contributes to the limited body of literature on flow experience and customer engagement in the hospitality context. Additionally, it provides practical insights for hospitality marketers on how to gain competitive advantages by strategically managing customer engagement on social media marketing through flow.

In the U.S. restaurant industry where businesses struggle for survival, differentiation is considered key for success. However, there is limited research on measuring how unique or exotic a specific restaurant cuisine is perceived, since such perceptions vary by markets. In this paper, authors utilize digital geolocation history from social media records of restaurant visits across 40 types of restaurants in Chicago and San Francisco, and a two parameter Item Response Theory model to identify a) restaurants that are unique and considered more or less “difficult” to get to, and b) visitors who have more or less diverse palates. Further, palate diversity is explained by user demographics, restaurant selection criterion and behavior. Managerial implications and limitations are discussed.