외식창업자의 창업성공요인이 창업성공 및 창업권유에 미치는 영향

신충섭(Shin, Chung-Sub),황규삼(Hwang, Gyu-Sam),김혜숙(Kim, Hye-Sook) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.2

This research analyzes the effect of a restaurant founder’s success factors on successful business and suggestion of commencement. The purpose of this report is to suggest entrepreneur’s business establishing strategies and implications based on the result. The analysis of the collected are the following: First of all, by using a multiple regression analysis on how a restaurant’s success factors influence the success of commencement, four variables have been identified to be related to the success. They are goal directedness, activeness, risk-taking tendency, and confidence and study directivity. As a result, rest of the variables - empowerment, usage of technology, teamwork and other factors - have been omitted. Second, a multiple regression analysis is used to find out the impact on suggestion of commencement, and confidence, research directedness, risk-taking tendency, usage of information, empowerment, object directedness and other factors are found out to be related while other variables - assertiveness and teamwork - have been disregarded. Third, a simple regression analysis is used to find out the effect of success of commencement on suggestion of it. As a result, the variable which has an impact on the suggestion was turned out to be the factors of success of commencement itself.

TQM지향적 학교경영과 교육성과에 관한 중등 교육기관별 비교 연구

장대성(Dae Sung Chang),신충섭(Chung Sub Shin),김민수(Min Su Kim) 한국경영학회 2004 經營學硏究 Vol.33 No.4

외식 창업자의 특성이 창업성공 및 권유에 미치는 영향에 관한 연구

박대섭(Park, Dae Seob),신충섭(Shin, Chung Sub) 한국서비스경영학회 2006 서비스경영학회지 Vol.7 No.1

패스트푸드 프랜차이지의 서비스품질과 고객만족 및 재구매 의도에 관한 인과관계 연구

장대성(Dae Sung Chang),신충섭(Chung Sub Shin),김민수(Min Soo Kim) 한국경영학회 2004 經營學硏究 Vol.33 No.6

This study was conducted to identify which service quality factors influence customers’satisfaction and revisiting of the fast food shops in Korea. The result of this study shows that food quality is the most important factor for the fast food shop customers’satisfaction and revisiting intention.Food service industry has been dramatically increased for last ten years in Korea because of increasing income and the number of working women. Nowadays foreign style restaurants have been more popular than traditional Korean restaurants to Korean young people. Among foreign style restaurants, fast food shop has been grown for last ten years. Fast food industry belongs to service industry and service quality is very important to operate fast food shop. It is necessary that fast food shops improve service quality to get competitive advantages. Before improving service quality, it is very important to identify critical service quality factors influencing customers’satisfaction and intention of revisiting. Thus, this study conducted an empirical study to provide strategic suggestions for improving fast food shop customers’satisfaction and intention of revisiting.Based on the review of related literature, six service quality factors including PZB (1988)’s five service quality dimensions were selected in this study. They are tangibility, reliability, responsiveness, assurance, empathy and quality of foods. Among six service quality dimensions, tangibility was redefined as quality of shop and quality of foods because tangibility includes foods and all equipments, facilities of shop and everything of shop building. Thus, among six quality factors, quality of foods and quality of shop were used to measure tangible service quality factor. Reliability, responsiveness, assurance and empathy were utilized as the observational variables for intangible service quality factor. And it is necessary to develop items to measure the quality of foods. Five variables of taste, fresh materials, sanitation, shape, temperature were employed to measure the quality of foods. And then we designed a causal model to find out the service quality factors influencing customers’satisfaction and intention of revisiting in Korean KFC shops.According to the purpose of this study, we collected data from respondents who visited KFC shops in Seoul, Korea. Four KFC branches respectively at Kangnam and Incheon Airport, Seoul National University, Donamdong were selected for data collection respectively. Data collection process was conducted in February, 2002. We collected total 489 questionnaires from people visiting four KFC shops selected for collecting data in Seoul, Korea.After collecting data, the dimensionality of the six service quality factors were examined by means of a confirmatory factor analysis. Although Chi square is significant, GFI, AGFI, and RMR appear good. Thus, the result of CFA suggests that six quality dimensions were confirmed. And then a structural equations model analysis was conducted to identify which factors among six service quality factors influence customers’satisfaction and repurchase intention of the fast food franchisees in Korea. Although Chi square is significant, the values of GFI, AGFI, and RMR are appropriate. Thus, the fitness of model is fine. The results of the causal analysis show that food quality is the most important factor for the fast food shop customers’satisfaction and shop quality also influences customers’satisfaction. But they don’t influence the repurchase intention of the customers. In addition customers’satisfaction impacts the repurchase intention of customers. However, intangible service quality does not influence customers’satisfaction. The results of this study give a very important suggestion that geographical location and building values of shop, which are very expensive to maintain in Korea, do influence customers’satisfaction. And the taste of food is found as the most critical service quality factor for Korean fas

항공사와 객실 승무원 이미지 요인과 고객만족 및 고객충성도와의 인과관계 분석 -인천국제공항 고객들을 대상으로-

민정원 ( Joung Won Min ),신충섭 ( Chung Sub Shin ),김섭 ( Sub Kim ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.2

본 연구는 연구목적에 부합하여 나름대로 연구를 수행하였지만 연구자의 의도와는 다르게 몇 가지 연구의 한계점을 내포하고 있다. The summary of the results of the empirical analysis are as follow. First, as it was proved through regression analysis that the all five dimensions of airline image has a positive(+) effect on customers` satisfaction. Second, as it was proved through regression analysis that the all five dimensions of airline image has a positive(+) effect on customers` loyalty. Third, as it was proved through regression analysis that the all three dimensions of flight attendants image has a positive(+) effect on customers` satisfaction. Fourth, as it was proved through regression analysis that the all three dimensions of flight attendants image has a positive(+) effect on customers` loyalty. In last, the customers` satisfaction of airline image and flight attendants image was found to have a significant positive effects on customers` loyalty. The results of this study may be applied in establishing airline image strategies.

한식 레스토랑의 관계마케팅 요인과 관계품질 및 점포충 성도와의 인과관계 분석 -한식 레스토랑 업체를 중심으로-

윤원석 ( Won Suk Yoon ),신충섭 ( Chung Sub Shin ),민정원 ( Jong Won Min ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.3

This study analyzes the factors of relationship marketing Korean restaurant going impact on the relationship between quality and store loyalty. Korean restaurant management strategy and service strategy based on the results of analysis to provide basic data for the purpose. In this study, AGFI .819, so the model is a good level of fitness. And simplicity of Fit Index (396.641/215 = 1.845), as mentioned earlier, quite good, and to 1.8 RMSR levels that can be allowed because of a lower standard than 0.05 to 0.036. Result of running a structural equation model analysis, the hypothesis of black studies in this study showed that Korean restaurant on the trust of the customer relationship marketing factors affecting customer satisfaction affecting anateuna And showed the trust of customers to influence the customer``s satisfaction, customer satisfaction and store loyalty affects.

외식 창업자의 특성과 자질이 창업성공 및 권유에 미치는 영향에 관한 연구

박대섭(Park, Dae-Seob),신충섭(Shin, Chung Sub) 한국서비스경영학회 2005 한국서비스경영학회 학술대회 Vol.2005 No.5

SERVQUAL 을 이용한 서울 특 1 급 호텔 서비스 평가 및 비교에 관한 연구

장대성(Chang Dae Sung),신충섭(Shin Chung Sub) 한국품질경영학회 1999 품질경영학회지 Vol.27 No.4

N/A

한국 배합사료 공급에 있어서 기능적, 기술적 서비스와 고객 만족 및 충성도에 관한 연구

장대성(Daesung Chang),차상협(Sang-Hyup Cha),신충섭(Chung-sub Shin) 한국컴퓨터정보학회 2007 韓國컴퓨터情報學會論文誌 Vol.12 No.2

본 연구는 배합사료업체와 고객기업(축산농가) 간의 거래관계에서 고객만족과 계속 재구매 의도(충성도)에 영향을 미치는 공급서비스 관행을 규명하였다. 공급서비스 관행들을 선행연구 고찰결과에 따라 기술적 품질의 공급서비스와 기능적 품질의 공급서비스로 분류하고 이들 각각이 고객만족과 계속 재구매 의도(충성도)에 어떠한 영향을 주는가를 실증분석을 하였다. 실증 분석한 결과 한국의 배합사료공급에 있어서 기술적 품질의 공급 서비스는 고객충성도에 긍정적 영향을 주고 기능적 품질의 공급서비스는 고객만족과 고객충성도 모두에 긍정적 영향을 주는 것으로 나타났다. The purpose of this study is to present SCM as an innovative alternative to domestic feed industry, which seems in urgent need of introducing SCM to get competitive advantages. To fulfill the purpose this study tried to find whether the supply services of Korean feed industry are high contact service or low contact service. The results of this study are summarized as follows. It appeared that the functional quality supply service quality influenced positively not only on customer satisfaction but also on customer loyalty. That is, it is necessary to improve the functional service quality of supply practices in order to increase customer satisfaction and loyalty. But this study showed that the customer satisfaction did not influence the customer loyalty. And technical quality supply service had a positive effect on customer loyalty but it didn't influence customer satisfaction bur customer loyalty. As the results of this study it is identified that the services of supply practices of the Korean feed industry are tend to be high contact services rather than low contact services. Thus, the Korean feeding firms have to plan the supply strategy for converting the supply service from low contact services to high contact services gradually to get competitive advantages.

일식 레스토랑의 고객만족과 충성도에 대한 서비스 품질에 관한 연구

안효주(Hyo-ju Ahn),안광열(Kwang-yeol Ahn),신충섭(Chung-sub Shin) 한국컴퓨터정보학회 2004 韓國컴퓨터情報學會論文誌 Vol.9 No.2

The purpose of this research is to study the effect of service quality improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty.<br/> According to this purpose, this paper hypothesized that high service quality will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul.<br/> The result of data analyses shows: (1) Serve quality factors such as customer service, quality of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality: (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty: and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.