Original Research
Pages 1–31
Sung-Mi Yang · Sung-Jin Yang · Yong Beom Cho
This study investigates the effect of use selection attribute, consumption value, customer satisfaction, and behavioral intention using Take-out restaurant It was used to analyze the frequency of 222 effective questionnaires, reliability and confirmatory factor analysis, correlation analysis, and structural equation…
Original Research
Pages 32–58
Kyeong-Man Yoon · Ki-Yong Park
Recently, as ESG has emerged as an essential factor for corporate sustainable development, ‘ESG management’ is emerging as a key paradigm in the restaurant industry as well. Although the concept or direction of ESG for food service companies is not yet clear, the non-financial factors of ESG have a greater impact on…
Original Research
Pages 59–86
Cha Yoon Yi · Ki-Yong Park
This study aimed to examine the effects of ESG management in foodservice companies on public relationships, corporate image, and customer loyalty. A survey was conducted for one month starting from July 2022 targeting consumers who visited foodservice businesses practicing ESG management. The results of the analysis…
Original Research
Pages 87–105
Ho Hung Dat · Yahaira Lisbeth Moreno Brito · Javier Herrera
The purpose of this article is to integrate the factors affecting the purchasing process of customers at Co.op Mart Supermarket in Ho Chi Minh City to learn and evaluate the factors affecting the decision of customer's purchase and the influence of those factors in order to provide the right model and the right…
Original Research
Pages 106–128
Mi Ae Go
This study invesated the effect of the consumption value of delivery food on satisfaction and continuance purchase intention in a situation where the demand for delivery food is increasing. In order to verify the hypothesis of this study, a questionnaire was conducted using Google questionnaire(Social media, SNS) and…
