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The study compares job satisfaction and service quality between regular and non- regular workers of fast food and investigates the impact relation of employees' job satisfaction on service quality. As a result of an analysis, it was analyzed that while job satisfaction has a significant effect on service quality for regular workers, much more factors have a significant effect on service quality for non-regular workers, which include satisfaction with their job, satisfaction with employment types, satisfaction with their superiors and satisfaction with colleagues and atmosphere in the work environment. For the level of positively affecting service quality, the largest contributing factor for regular workers is satisfaction with their work and the least contributing one is satisfaction with working conditions. Non-regular workers are highly affected by both satisfaction with their colleagues and atmosphere in the work environment and the least by satisfaction with labor conditions.

This study investigates the Servicescape, which is associated with customers' Brand Attitude, and the relationship between Brand Attitude and Brand Loyalty to coffee shop brands. It aims to help suggest an appropriate branding strategy to the coffee shop brands in Korea. A sample of 491 coffee shop customers was collected from Seoul and Gyeonggi Province and data from 483 were used to derive the results after 8 outliers were removed. The dimensions pertaining to Servicescape include Interior Aesthetic, Cleanliness, Atmosphere, Layout, Staff Factor, and Social Factor. Path Analysis was conducted after the test of construct validity and reliability. The results can be summarized as follows: (1) Interior Aesthetics, Atmosphere, Staff Factor, and Social Factor are positive predictors of Brand Attitude. The effects of Cleanliness and Layout on Brand Attitude are insignificant. (2) Brand Attitude influences Brand Loyalty significantly. (3) The effects of Atmosphere and Staff Factor on Brand Attitude are higher than those of Interior Aesthetics and Social Factor.

This study looks into the dining space satisfaction by homemakers who live in the apartment and the layout they prefer. It applied two main variables (type and size of the apartment) in studying and correlating the satisfaction and preferences. The study indicates the satisfaction increases with the size of the apartment. It is noted in the type-based comparison that the homemakers were highly satisfied with the mixed-use commercial/residential buildings, which recently reflected their preferences in the interior design and size of the dining space. When it comes to the layout of dining space in their residence and preferred one in the apartment plan, the LDK model stood out the most in the former and L-KD in the latter. In the size and type-based analysis of the apartment, the respondents were more likely to favor the LD-K model if they resided in bigger apartment and the mixed-use type.

This study is focused on the recognition of the Korean tradition of PyeBaek, one of the wedding ceremonies, by the general public and the satisfaction ratings of the order-made Pyebaek dinners, with a view to provide the basic data necessary for the preservation of Pyebaek tradition in the rapidly changing modern society and proliferation of the order-made Pyebaek dinners. People also appeared to think it is necessary to develop new food repertories that fits in the modern taste of the customers. In order for the development and proliferation of the Pyebaek dinners, it would have to be preserved as a tradition, not a mere process in a weding ceremony, and should accompany the invention of new food repertories that meets the taste of modern customers.

The western world is accepted as idealized images to the Korean after repetitive learning via the cultural contents for broadcasting, i.e. TV drama series and movies from the West. The objective of this study was to examine how the western food and restaurants were perceived by the members of society, whether and how the value sets and lifestyles of the members had an impact on perceiving and using the western eateries, thus to establish an academic and systematic theory about the issues concerning the dining out culture. For the empirical data, 200 interviewees were selected through convenience sampling for the face-to-face interview survey and the on-line survey was conducted for judgment samples of 200 persons out of the target population that were the customers between 20s and 40s who lived in Seoul during August 19, 2010 to August 27, 2010. Statistical analysis was performed on the collected data using SPSS 12.0.

This study aims to seek ways to industrialize Jeollanam-do's outstanding local dishes by examining the number of restaurants and the proportion and significance of Korean restaurants found in 10 main cities and counties in Jeollanam-do. Of the restaurants in these cities and counties, Korean restaurants made up 50.0% of the total. The average population to restaurant ratio was 74.6 to 1 which indicated greater competition between restaurants compared to large cities. The population to Korean restaurant ratio was 149.2:1, showing that one Korean restaurant corresponds to around 150 members of the population. Exemplary restaurants made up 3.9% of the total. Exemplary Japanese restaurants comprise 13.8% of this figure while exemplary Korean restaurants amount to 4.2%. This suggests a need to increase the proportion of exemplary Korean restaurants to the 10% range in order to achieve an overall quality enhancement for Jeollanam-do food. Improved dining venues and an enhanced food and dining culture are necessary in order to use Jeollanam-Do food to develop a value-added food industry.