https://dspace.hansung.ac.kr/handle/2024.oak/5969 Thu, 05 Nov 2026 12:48:27 GMT 2026-11-05T12:48:27Z https://dspace.hansung.ac.kr/handle/2024.oak/10850 Title: 한우구이 외식 소비자의 소비가치 및 전문점 선택속성에 따른 태도와 행동의도에 관한 연구 Author(s): 응웬티지앙 Abstract: The Korean foodservice industry has experienced rapid growth in recent years, driven by socio-demographic changes such as rising income levels, increased leisure time, and the expansion of single-person households. Dining-out consumption has evolved beyond its traditional functional role of satisfying hunger and nutritional needs, shifting toward the pursuit of emotional satisfaction and experiential value. Contemporary consumers increasingly engage in value-oriented dining behavior, placing importance not only on food quality but also on atmosphere, service quality, hygiene, and overall dining experiences. Within this context, Korean beef barbecue （Hanwoo barbecue） restaurants have emerged as a representative premium dining format, offering both high-quality ingredients and distinctive The Korean foodservice industry has experienced rapid growth in recent years, driven by socio-demographic changes such as rising income levels, increased leisure time, and the expansion of single-person households. Dining-out consumption has evolved beyond its traditional functional role of satisfying hunger and nutritional needs, shifting toward the pursuit of emotional satisfaction and experiential value. Contemporary consumers increasingly engage in value-oriented dining behavior, placing importance not only on food quality but also on atmosphere, service quality, hygiene, and overall dining experiences. Within this context, Korean beef barbecue （Hanwoo barbecue） restaurants have emerged as a representative premium dining format, offering both high-quality ingredients and distinctive experiential value. However, the Hanwoo barbecue restaurant sector has recently faced growing challenges, including economic downturns, rising dining-out prices, increasing imports of foreign beef, and intensified market competition. These factors have contributed to heightened competition among Hanwoo specialty restaurants and, in many cases, declining sales performance. Simultaneously, the number of Vietnamese residents, international students, and tourists in Korea has continued to increase steadily. As Vietnamese consumers demonstrate growing interest in Hanwoo barbecue dining experiences, they have emerged as an important potential consumer segment for the Korean foodservice industry. Against this background, the purpose of this study was to investigate the behavioral characteristics of Hanwoo barbecue dining consumers and to examine the relationships among perceived consumption value, restaurant selection attributes, attitude, and behavioral intention. Furthermore, this study sought to identify differences in perceptions between Korean and Vietnamese consumers. To achieve these objectives, Korean consumers with experience dining at Hanwoo barbecue restaurants and Vietnamese consumers residing in Korea were selected as the research population. Data were collected through self-administered questionnaires from September 10 to October 4, 2025. The collected data were analyzed using IBM SPSS Statistics 26.0, employing frequency analysis, validity and reliability analysis, correlation analysis, multiple regression analysis, and simple regression analysis. The major findings of this study are summarized as follows. Firstly, no substantial differences were found in Hanwoo barbecue dining consumption behavior between Korean and Vietnamese consumers. Both groups primarily engaged in family-oriented dining, preferred well-known restaurants or restaurants located near their residences, frequently visited during weekends, and showed a preference for sirloin cuts cooked to a medium level of doneness. Secondly, regarding the effects of consumption value on attitude, emotional value and situational value were found to have significant positive effects on attitude among Korean consumers, whereas only situational value exhibited a significant positive effect among Vietnamese consumers. Thirdly, regarding the effects of restaurant selection attributes on attitude, cleanliness and hygiene were identified as the only significant positive determinants among Korean consumers. In contrast, both cleanliness/hygiene and physical environment were found to exert significant positive effects on attitude among Vietnamese consumers. Fourthly, attitude was found to have a significant positive effect on behavioral intention among both Korean and Vietnamese consumers. Based on these findings, the academic and managerial implications of this study are as follows. From an academic perspective, this study contributes to the literature by comparatively examining Korean and Vietnamese consumers’perceptions of Hanwoo barbecue dining experiences. From a managerial perspective, the findings underscore the importance of developing effective marketing and operational strategies based on consumers’perceived values and restaurant selection attributes. The results further highlight the necessity of implementing differentiated strategies that reflect the characteristics and preferences of foreign consumers. Moreover, given that positive consumer attitudes lead to revisit intentions and recommendation intentions, the findings emphasize the importance of sustainable and long-term customer relationship management centered on consumer satisfaction. Finally, despite its meaningful contributions, this study acknowledges several limitations and provides recommendations for future research directions.|최근 한국 외식산업은 소득 수준의 향상, 여가 시간의 증가, 1인 가구의 확대 등 사회구조 변화와 함께 빠르게 성장하고 있다. 특히 외식소비는 단순히 식사를 해결하는 기능적 소비를 넘어 감정적 만족과 경험적 가치를 중요 하게 여기는 방향으로 변화하고 있는데, 소비자들은 음식의 맛뿐만 아니라 분위기, 서비스, 위생, 공간 경험 등 다양한 요소를 중요하게 고려하며 가치 지향적 외식소비를 추구하고 있다. 이러한 변화 속에서 한우구이 외식은 고급진 식재료와 프리미엄적 경험을 동시에 제공하는 대표적인 외식 형태로 자리잡고 있다. 그러나 최근 경기 침체, 외식 물가 상승, 수입 쇠고기의 증가 추세 및 경쟁 심화 등으로 인해 한우구이 전문점 간 경쟁이 더욱 치열해지고, 매출 감소로도 이어지고 있는 실정에 있다. 최근 국내에 유학생과 관광객의 형태로 베트남인의 체류가 지속적으로 증가하고 있는 추세를 보이면서, 한우구이 외식에 대한 꾸준한 관심을 보이고 있는데, 이는 한우구이 외식산업 측면에서는 새로운 잠재적 소비자층으로 주목되고 있다. 이러한 배경하에 본 연구에서는 한우구이 외식소비의 행태적 특성을 살펴 보고, 소비자가 인식하는 소비가치 및 전문점 선택속성에 따른 태도와 행동의도 간의 영향 관계를 규명하고자 함에 목적을 두었다. 또한 한국인 및 베트남 인 소비자 간 인식의 차이가 있는지를 알아보고자 하였다. 이에 따른 연구목적을 달성하기 위해 한우구이 외식 경험이 있는 한국인과 국내 거주 중인 베 트남인 소비자를 연구대상으로 설정하였다. 그리고, 2025년 9월 10일부터 10월 4일까지 자기기입식 설문지를 통해 실증분석을 위한 기초적 자료를 수집하였다. 수집된 자료는 IBM SPSS Statistics 26.0 프로그램을 활용하여 빈도 분석, 타당성 및 신뢰도분석, 상관관계분석, 다중회귀분석, 단순회귀분석 순으로 실증분석하였다. 실증분석한 결과를 요약해 보면 다음과 같다. 첫째, 한국인과 베트남인의 한우구이 외식소비 행태에는 큰 차이는 없는 것으로 나타났다. 주로 가족 중 심과 유명한 곳 또는 집 근처에서 주말 시간대를 이용하는 특징을 보이면서, 등심과 미디엄 익힘 정도를 선호하였다. 둘째, 소비가치가 태도에 미치는 영향 관계에서는 한국인의 경우 감정적 가치와 상황적 가치가, 베트남인의 경우에는 상황적 가치만이 긍정적인 영향을 미치는 것으로 나타났다. 셋째, 전문점에 대한 선택속성이 태도에 미치는 영향 관계에서는 한국인의 경우 선택속성 중 청결/위생만이, 베트남인의 경우에는 청결/위생과 물리적 환경이 긍정적인 영향을 미치는 것으로 나타났다. 넷째, 태도가 행동의도에 미치는 영향 관계에서는 한국인 및 베트남인 모두에서 긍정적인 영향을 미치는 것으로 나타났다. 이러한 연구 결과를 바탕으로 한, 본 연구의 의의와 시사점은 다음과 같다. 첫째, 학술적으로는 한우구이 외식소비에 대해 한국인과 베트남인의 인식을 비교해 보았다는 점에 의의가 있다. 둘째, 실무적으로는 소비자가 추구하는 가치와 선택속성에 따른 마케팅 및 운영 전략의 중요성 및 필요성을 시사하였다. 또한 외국인 소비자의 특성을 고려한 전략도 필요함을 시사하였다. 셋째, 긍정적인 태도는 재방문과 추천의도로 이어지는 만큼 소비자 만족을 중심으로 한 지속적이면서 장기적인 고객관리의 필요성을 시사하였다. 마지막으로, 의미 있는 연구 결과 도출에도 불구하고, 본 연구의 한계점을 제시하면서, 향후 연구 방향에 대해 제언하였다. Wed, 31 Dec 2025 15:00:00 GMT https://dspace.hansung.ac.kr/handle/2024.oak/10850 2025-12-31T15:00:00Z https://dspace.hansung.ac.kr/handle/2024.oak/10849 Title: 밀키트 선택 속성이 소비자 만족 및 재구매 의도에 미치는 영향 Author(s): 김서은 Abstract: Currently, in our society, since the rapidly changing way of eating and the increase of single-person households and non-face-to-face life due to COVID-19 have become commonplace, the trend of consumption, food and culture has been settled and established in the direction of ethical value consumption due to the promotion of individual health and disease prevention. In this trend, easy-to-use simple cooking sets （meal kits） have become a type of food consumption. Currently, the use of meal kits in the home has increased through various media, and various media are dealing with them in multiple ways, so in-depth and active research related to research is needed in the future. Furthermore, small households prefer to solve meals simply, and because time and cost have been minimized, instant food, delivery, and packaged food are now used more than direct cooking, and it is necessary to solidify the changed way of sustainable eating along with diversification and subdivision of food tastes and to conduct deep academic research. The purpose of the study is to verify the meal kit selection attribute components into four categories of 'convenience, economy, taste, and diversity' by organizing the concepts of major keywords based on the existing literature of hypotheses and previous studies based on the theoretical basis. For the research method to empirically analyze this, Naver Form online survey was collected for 26 days from April 4, 2026 to April 31, 2026 using the prepared questionnaire. The final sample data were analyzed and research hypotheses were identified using IBM SPSS Statistics 26.0, a statistical analysis program. In this study, as a data collection method, a total of 294 samples were collected out of 311 copies, and as a result of verifying the meal kit selection attribute, the sub-factors of convenience, economy, taste, and diversity of the meal kit selection attribute were adopted as having a significant positive （+） effect on consumer satisfaction. Among the selection attributes, perceived value was found to act as a mediator of consumer satisfaction and repurchase intention, and the higher the perceived value, the higher the satisfaction of the product, but it was found that it actually led to repurchase. As a result, the hypothesis about the mediating role of the perceived value of selection attributes, consumer satisfaction, and repurchase intentions was proven, and in particular, convenience and diversity completely mediated. Through this study, the mediating effect verification and results are expected to serve as a concrete practical guideline for the development of meal kit products with the understanding of consumption that changes from moment to moment and the differentiation of various product development.|현재 우리 사회는 급변화된 식생활 방식과 1인 가구 증가와 코로나19에 의한 비대면 생활이 일상화된 후로 최근 단순한 영양 섭취나 맛의 추구를 넘어, 다양한 소형화 가족들이 늘면서 소비 식문화 트렌드는 개인의 건강 증진, 질병 예방 그로 인해 윤리적 가치 소비를 지향하는 방향으로 정착되어 자리 잡고 있다. 이러한 흐름 속에서 사용이 편한 간편 조리 세트（밀키트）는 식 소비 유형으로 자리 잡았다. 현재 다양한 미디어를 통해 가정 내 밀키트 사용이 많아졌고, 여러 매체에서 다각적으로 다루고 있으므로, 앞으로 연구 관련한 심층적이고 활발한 연구가 필요하다. 더불어 그에 따라 소형 가구의 경우 간단하게 식사를 해결하는 것을 선호하게 되고, 시간과 비용을 최소화하여 현재는 직접 조리하는 것보다 즉석요리, 배달요리, 포장 식품 등을 많이 이용하며, 음식 취향의 다양화, 세분화와 함께 지속 가능한 식생활의 변화된 방식을 확고히 하고 학문적으로 깊게 연구가 수행될 필요가 있다. 연구 목적은 이론적 토대를 가설의 기존 문헌과 선행 연구를 바탕으로 주요 키워드에 대한 개념을 정리함으로써, 밀키트 선택 속성 구성요소를 ‘편리성, 경제성, 맛, 다양성’의 4가지로 검증하고자 한다. 이를 실증분석 하기 위한 연구 방법은 작성된 설문지를 이용하여 2026년 4월 4일부터 2026년 4월 31일까지 26일간 네이버 폼 온라인 설문조사 수집을 진행하였다. 최종 확정된 표본자료는 통계분석 프로그램인 IBM SPSS Statistics 26.0을 사용하여 분석 및 연구가설 들을 규명했다. 본 연구에서는 자료 수집 방법으로 모바일 설문지 직접 작성을 이용하여 검증하였으며, 311부 중 회수된 표본은 총 294명 이었고, 밀키트 선택 속성이 검증한 결과, 밀키트의 선택 속성의 하위 요인 편리성, 경제성, 맛, 다양성은 소비자 만족도에 유의한 정（+）의 영향을 주는 것으로 채택되었다. 선택 속성 중 지각된 가치는 소비자 만족, 재구매 의도 매개 역할을 하는 것으로 나타났으며, 지각된 가치가 높을수록 소비자 만족도는 제품의 높은 만족감은 느끼나 실제로 재구매로 연결되는 것으로 나타났다. 결과적으로 선택 속성과 소비자만족, 재구매의도 이에 지각된 가치의 매개 역할에 대한 가설은 입증되었으며, 특히 편의성과 다양성이 완전매개를 하였다. 본 연구를 통해 매개효과 검증과 결과는 시시각각 변하는 소비에 대해서 이해하고 다양한 제품개발의 차별성을 두고 밀키트 제품 개발의 구체적인 실무적 지침이 될 것으로 기대된다. Wed, 31 Dec 2025 15:00:00 GMT https://dspace.hansung.ac.kr/handle/2024.oak/10849 2025-12-31T15:00:00Z https://dspace.hansung.ac.kr/handle/2024.oak/10166 Title: 호텔레스토랑의 관계혜택에 관한 연구 Author(s): 이미향 Abstract: 본 연구는 고객과의 장기적인 관계를 중요시하고 있는 호텔레스토랑 이용객을 대상으로 관계혜택에 대한 유형 파악 및 관계혜택과 만족도, 재구매의도, 구전효과와의 관련성을 파악하여 호텔기업의 고객만족과 재방문, 구전효과를 통한 목표달성을 위한 시사점을 제시하는데 목적을 두었다. 수집된 응답 자료는 SPSS PC+ 10.0 통계패키지를 이용하여 분석하였다. 분석에 사용되는 통계기법은 빈도분석(frequency analysis) 및 기술 분석(descriptive analysis)을 수행하였으며, 회귀분석과 상관관계 분석을 실시 하였다. 실증분석 결과, 관계혜택은 고객만족에 유의적인 정(+)의 영향을 미치는 것으로 나타났고, 관계혜택은 재구매의도와 구전효과에 유의적인 정(+)의 영향을 미치는 것으로 나타났다. 관계혜택 요인 중 만족도에 가장 큰 영향을 미치는 요인은 심리적 혜택, 경제적 혜택,고객화 혜택 요인, 사회적 혜택 요인의 순으로 나타났다. 또한 관계혜택 요인 중 재구매의도와 구전효과에 가장 큰 영향을 미치는 요인은 고객화 혜택, 심리적 혜택, 경제적 혜택 요인의 순으로 나타났다. 또한 고객만족은 재구매의도와 구전효과에 유의적인정(+)의 영향을 미치는 것으로 나타났고, 재구매의도와 구전효과는 유의적인 정(+)의 상관관계가 있는 것으로 나타났다. 따라서 호텔기업은 고객만족을 통한 재구매와 구전효과를 극대화하기 위해서는 고객과의 지속적인 관계가 필요하다고 할 수 있다. 즉, 고객들이 원하는 관계혜택이 무엇인지를 파악하여 고객 개개인별로 원하는 혜택을 종사원들이 제공한다면 고객은 지속적으로 현재의 레스토랑을 이용하게 될 것이며, 궁극적으로는 고객들의 관계몰입 또는 고객 충성도를 높이는 요인으로 작용하게 된다. 이를 위해 단골고객 프로그램과 같은 제도의 마련도 중요하지만 종사원들의 근로환경 향상, 직무만족 등을 통해 종사원들의 이직을 최소화하고, 만족한 종사원 스스로가 고객에 대한 관심과 양질의 서비스를 통한 지속적인 관계의 유지, 발전이 관계혜택을 통한 기업의 목표달성을 위해 중요하다는 시사점을 제시하였다.|This study aims to achieve the highest point through customers' satisfaction and revisit to hotel and hold of the relation with the intention for satisfaction, re-purchase, relationship benefit and word of mouth effect and the aim on a type of relational benefit about customers at the hotel restaurant. Collected data are analyzed by SPSS PC10.0 statistic packages. Frequency analysis and descriptive analysis are used to analyze. And regression analysis and reliability analysis are analyzed. As a result, a relationship benefit affects positively the customers' satisfaction, and the relational benefit also has a positive influence on the intention for re-purchase, and word of mouth effect. The most influential factors on the satisfaction from customers are psychological benefit, economic benefit, customization benefit, and social benefit, consequently. Also the factors which influence mostly on the intention for re-purchase and word of mouth effect are customization benefit, psychological benefit, and economic benefit in a row. The satisfaction from the customers affects positively the intention for re-purchase and word of mouth effect, and they have a positive relation with it. Consequently, it is necessary for hotel to contact with customers to maximize customers' re-purchase and word of mouth effect through customers' satisfaction. That is, if hotel company understands what customers want and staff provide it to customers, customers visit to the restaurant. Ultimately, these elements will obtain customer satisfaction measurement. It is very important for hotel company to improve working surrounds and minimize transfer. If so, the staff who are satisfied serve high quality to customers themselves. It shows to us that relation maintaining and developing through high quality service is important to achieve hotel industries' goal. Sat, 31 Dec 2005 15:00:00 GMT https://dspace.hansung.ac.kr/handle/2024.oak/10166 2005-12-31T15:00:00Z https://dspace.hansung.ac.kr/handle/2024.oak/10139 Title: 韓末 興化學校에 관한 一考察 Author(s): 李正勳 Abstract: Honghwa School was a private school with the longest history which was founded by Koreans. Honghwa School was founded under initiative of MIN, YOUNG-HWAN on Nov. 5, 1898. Recognizing importance of education during the period of enlightenment and for progress of Chosun Dynasty he founded a private school with a level of a middle school education. At first 3 years' ordinary course and 2 years' advanced course were established for daytime and night-time and curricula included geography, history, rhetorics, gymnastics etc. as well as English and mathematics. What is noteworthy in this connection is the fact that Honghwa School was founded in Taegu and Andong of the Kyungbuk region famous for its conservatism. Honghwa School opened the short course for learning survey thus it had totally 3 courses including ordinary course, special course and survey course and from 1905 English and Japanese course were added. Since 1906 advanced ordinary course education was implemented. For foundation of the school KIM, SHIN YOUNG, former magistrate of kun-office made a considerable contribution but since then MIN, YOUNG HWAN had been in complete charge for financial support for the school. Until the time of November 1905 and before martyrdom difficulty for the school. Since then it suffered from financial trouble therefore Emperor and others from different walks of society joined for providing support. From September 1906 tuition fee was collected and there were donations from government office and regional organizations too. However in 1908 with the proclamation of 'Regulation for private schools and in 1909 proclamation of rule for collecting donations' the school faced with financial difficulties and eventually the clan of MINs came to shoulder the financial burden for the school. In connection with curricula noteworthy fact was its emphasis upon education of English and Mathematics. Apart from subjects of geography, history and science in the advanced grades law, economy and science of statecraft etc. were taught. From the beginning the subjects of rhetoric and sports were emphasized but it seemed these subjects taught no more after 1907. Teachers were recruited from students who returned to Korea after studying in America, Europe and Japan and from other learned people and socially renowned people also involved as supporters for the school. Although educational data of the school can not be discovered it seemed students were taught under the principle of enlightenment and recovery of sovereignty of the nation. In view of the fact its founder was MIN, YOUNG HWAN who killed himself in protest again signing Protective Treaty in 1905 under duress of Japanese and school events were taken place in the region related to MIN, YOUNG HWAN such direction in education is not hard to imagine. Honghwa School existed until October 1910 but by May 1912 it was no more in existence. 'statistical Prospectus of Korean Private School' which was compiled by investigation by Bureau of Educational Affairs, Minister of Interior, Japanese Government-General in Korea showed classification of private schools by different provinces but in this Prospectus the name of Honghwa School was not included. These data showed the status as of May 1912. For this reason it is very clear that Honghwa School was closed down in 1911 as reported. Although Honghwa School was not the first private school in the history of modern education in Korea but it was only school which was established in 1808 and closed down in 1911 thus operated for 10 years. It aimed to teach students course of middle school not primary school and had daytime and night-time courses. The subjects of English and Mathematics were emphasized and also showed continuous interest not only in modern Western learning but also in traditional Korean culture. On the basis from such fact Honghwa School is believed as laying down a typical example as a predecessor for other Korean private schools thereafter which appeared in rapid succession as a part of enlightenment movement for recovery of national sovereignty. Wed, 31 Dec 1997 15:00:00 GMT https://dspace.hansung.ac.kr/handle/2024.oak/10139 1997-12-31T15:00:00Z