This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to ‘service and environmental hygiene’ and ‘quality of food’ were extracted. Among the general variables of food service quality, differences were obtained in the user’s perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the ‘food quality factor’.

해외직구를 비롯한 인터넷 구매 환경에서 소비자들은 실제적인 제품을 보지 못하고 제품의 사진과 제품 정보에 의존하여 의사결정을 내리게 된다. 제품의 사진은 제품의 형태만을 보여줄 뿐이므로 소비자들은 정확한 크기에 대한 정보는 제품 속성을 나타내는 텍스트에 의존하게 된다. 이러한 크기나 양을 표시할 때, 같은 양이나 크기를 나타내는 데에도 여러 가지 단위와 그에 따른 다른 숫자가 사용될 수 있다. 예를 들어 해외 직구 상황에서 30ml 의 향수가 1 fl. oz.로 표시되어 있는 사이트를 발견할 수도 있다. 이러한 상황에서 소비자들은 같은 크기의 제품 이라 하더라도 표시한다고 하더라도 사용된 단위에 따라 크기를 다르게 인식할 수 있다. 즉 큰 숫자로 표현된 사물을 크게 지각하는 다수성 효과가 나타나는 경우도 있고 그 반대로 큰 단위가 사용되면 크게 지각하는 단위효과가 나타날 수도 있다. 이 논문은 이러한 다수성 효과와 단위효과에 영향을 미치는 요소로 심리적 거리 중의 하나인 사회적 거리와 단 위의 친숙성을 제시하고 이들의 조절효과를 살펴 보았다. 이를 위하여 두 가지 실험이 사용되었다. 우선 실험 1 에서는 사회적 거리가 가까울 경우는 다수성 효과가 나타나는 경향이 있고 사회적 거리가 멀 경우에는 단위 효과 가 나타나는 경향이 있다는 것을 알 수 있었다. 그리고 실험 2에서는 단위친숙성이 낮은 경우에는 다수성 효과가 강해지고 단위친숙성이 높은 경우에는 그 다수성 효과가 약해짐을 알 수 있었으며 또 실험 1에서 나타난 사회적 거리의 조절효과는 단위 친숙성이 낮을 경우에는 나타나지 않음을 알 수 있었다.

One of the most significant challenges of modern strategic marketers refers to the ability of expressing the authentic value of fashion brand. This is particularly important for luxury goods, which are able to effectively impact on customers’ social attitude and behavior. Hence, pertinent literature is progressively focusing on the role of authenticity as a strategic element for marketing theory. Specifically, three elements have been associated with brand’s authenticity, namely quality commitment, heritage, and sincerity. In the present research we apply a validated empirical instrument concerning brand authenticity and its aforementioned three elements. Precisely, we will present and discuss the results of a survey implemented in the Tuscany region (Italy), thus aiming at investigating possible differences and/or similarities characterizing Tuscan customers’ perception of luxury brand authenticity. A structural equation model will be conceptualized and assessed in order to analyze the existing relationships between brand’s authenticity elements, namely quality commitment, heritage, and sincerity. The results confirm the hypothesized significance of these relationships among variables. Further, we will introduce the notion of mythopoiesis, which will be interpreted as a strategic vehicle able to appropriately communicate the traditional values, culture, and historical symbolic meanings of luxury fashion brand. Actually, marketing mythopoiesis results in being an effective element for translating a historical ‘stock’ of heritage into a strategic ‘flow’ of narrative capabilities by marketing managers.

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 study focuses on testing the validity of dimensions of restaurants’ menu prices. In addition, the effect of demographic variables on the perception of each price dimension was investigated. The subjects were people living in the capital region who have, at least on occasion, gone to family restaurants. The data were collected by self-administered questionnaires and analyzed by factor analysis, reliability analysis, confirmatory factor analysis, and the ANOVA t-test. The results were that consumers’ perception of restaurant menu prices is not uni-dimensional, but has six dimensions: price-price schema, pricequality schema, value consciousness, low price proneness, price mavenism, sales proneness. Demographic variables partially affect the consumers’ perception of each menu price dimension. The result of the t-test examining dimensions of price according to the demographic characteristic was that females have a higher sales proneness than males. The t-test result according to marriage indicated that married people were higher in price-price schema and quality proneness than unmarrieds. ANOVA according to age indicated that people between ages of 20 to 29 have a higher quality proneness than those of other ages.

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.