• The Journal of the Korea Contents Association
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• v.21 no.9
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• pp.322-332
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• 2021

In this study, the relationship between Customer Satisfaction and Selection Attributes of Hotel Michelin Restaurant was studied. It was attempted to investigate the influence relationship on whether there is a moderating effect by introducing a variable into the Hotel Brand Image. Convenience sampling was used for customers who have recently experienced Hotel Michelin Restaurant, which is currently located in a hotel in Seoul. It has been held for about 60 days from July 1, 2020. The survey tool constructed through prior research was distributed to customers who have experienced the Michelin Restaurant commissioned by hotels in Seoul. 287 copies of the collected effective specimens were statistically processed using SPSS 22.0. As a result of the empirical analysis of this study, it was found that among the factors of Selection Attributes, physical environment, food quality, service quality, and convenience had a significant positive (+) effect between customer satisfaction. It was found that price fairness had no influence. Finally, it was found that there is a moderating effect on the physical environment and service quality variables by introducing the interaction variable between Selection Attributes and Customer Satisfaction.

• 방재와보험
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• s.152
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• pp.58-59
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• 2014

하늘과 바다가 맞닿은 곳, 부산 해운대에 위치한 '파라다이스호텔 부산'은 파라다이스 그룹 산하 계열의 총 530실의 특 1급 호텔로 2007년에는 서비스에 디자인 경영을 도입하여 눈에 보이지 않는 서비스 상품에 디자인적 컨텐츠를 더하는 등 항상 새로운 트렌드를 추구하고 있다. 이번호에서는 1981년 개업한 이래 부단한 노력을 경주한 결과 한국을 대표하는 국내 브랜드 호텔로 사랑 받고 있는 '파라다이스호텔 부산'을 방문하여 시설팀 이중환 부장과 이상인 과장을 만나보았다.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.277-294
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• 2016

This study was to empirically determine the relationship between hotel food & beverage service quality, and customer satisfaction and brand loyalty. A total of 260 survey responses were collected from food & beverage' customers of seven five star hotels in Seoul. The results of hypothesis testing can be summarized as follows. The results showed that facility and reliability factors, and employee service and excellence factors had significant effects on customer satisfaction, and then reliability factors and excellence factor had significant effects on brand loyalty. Customer satisfaction also had a significant effect on brand loyalty. It can be concluded that the service quality components of hotel food & beverages are perceived responsiveness, service capabilities, food and beverages products, and physical environments. A strategy should be developed to create internal communication programs based on the empirical analysis results of this study.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.134-151
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• 2011

The strategy for brand alliance is a new type of franchise to iron out the problems like the hotel restaurant's structural contradiction and decreasing profits caused by keen competition with external restaurants. This study is purposed to present the decisive factors for the brand alliance throughexamining the correlations between the brand restaurant designation standards and the expected effects from local low- and mid-priced hotel's brand alliance. The questionnaires were distributed to instructors and professors who have experience in teaching the food and beverage sections at college's hotel and tourism departments and 100 specialists at managerial level of a hotel's food and beverage parts.This survey was conducted for 20 days from December 2 to 22, 2004 and analyzed by independent t-test and canonical correlation analysis. The findings of this survey are as follows.Firstly, the service of the expected effect factors of the brand alliance was recognized relatively high by the specialists in hotel industry, while the sales effect factor of restaurant designation standards was recognized higher by the academic experts.The specialists of the hotel industry recognized the factors of menu and corporate culture higher than the academic experts. Secondly, the entire factors of the brand restaurant designation standards showed a correlation with the whole factors of the restaurant designation standards.In particular, the 'menu' factor presented the most influential to the expected effects of brand alliance.The factors of 'risk reduction' and 'synergy effect' exerted the strongest effect on the restaurant designation standards, which indicated the mutual correlation between the expected effect of brand alliance and the restaurant designation standards. Based on this study, the correlation between the expected effect of brand alliance and brand restaurant designation standards may play a primary role to choose a partner for the brand alliance, a decisive factor for the success.The execution of the brand alliance or the method to designate the alliance partner may vary from the hotel's desirable effects when the brand alliance is determined.In other words, the partner designation standards should be corresponding to the expected effects from the brand alliance between hotel and brand restaurant, and the academic and industrial experts' perceived differences in the expected effects of brand alliance and restaurant designation standards should be clarified to display the direction of decision-making and find the potential risks.

• Journal of Digital Convergence
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• v.10 no.3
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• pp.179-189
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• 2012

The purpose of this study examines the influence of brand concepts(symbolic vs. functional) and thinking styles(holistic vs. analytic) on the attitude toward extension ads.(rational/emotional) and product. The moderating effect of thinking styles was also tested. The results of this study are as follows: I) Brand concepts of parent brand had a significant effect on the attitude toward extension ads.(symbolic: no differences between rational and emotional ads., functional: rational ads. > emotional ads.) and extension product. 2) Thinking styles of consumers also did.(holistic: no differences between rational and emotional ads., analytic: rational > emotional ads.) and extension product. 3) The moderating effect of thinking styles was(rational ads.: symbolicfunctional).

• Culinary science and hospitality research
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• v.17 no.5
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• pp.139-153
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• 2011

The study is a hotel firm's brand evidence on the switching and relational performance by identifying a causal relationship to the differentiated and competitive was to provide useful information. Units of samples for evidence of brand switching hotels in Seoul participated in surveys customers in 2011, from June 10 to 20 July 2011 for a total of 500 copies for distribution and the Department of dual 408 with SPSS 18.0 and AMOS 18.0 Using factor analysis and reliability verification carried out, and presented research in order to test the hypothesis covariance structure analysis was performed. Analysis, employee services switching barriers and switching costs showed no significant affect. Switching barriers and switching costs, brand name, image congruence transition castle wall and switching costs, alternative attractiveness showed no significant visible results. And perceived price on switching barriers to conversion rates showed was significant affect. Second, switching barriers, switching costs, alternative attractiveness and that the relationship, to help conversion of non-financial performance showed no significant affect. Third, the practitioner services, brand names, images, match the castle there, and non-financial performance of the transition showing a statistically significant result was found.

• Korean Architects
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• no.6 s.56
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• pp.55-79
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• 1973

• 주택과사람들
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• s.191
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• pp.36-37
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• 2006

인테리어, 가구, 코스메틱 패키지, 레스토랑, 호텔, 하나로 묶을 수 없는 이 분야의 나열은 산업 디자이너 카림 라시드(Karim Rashid)의 경력을 말해주는 단어들이다. 그리고 여기에 최근 추가된 단어가 있으니 그것은 바로 패션, 그가 수영복 전문 브랜드 아레나(Arena)와 손잡고 스포츠 웨어 라인을 선보였다.

• The Journal of the Korea Contents Association
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• v.13 no.10
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• pp.533-546
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• 2013

This study analyzed the contents of online hotel reviews of Benikea hotels. The results were as follows: First, the outstanding customer value were functional value, emotional value, price/value for money and epistemic value, conditional value are next. Social value was not found. Functional value was provoked by the functions of hotel room, room amenities, room view, room cleaness, restaurant service, and hotel staff friendliness as human services. Emotional value was the emotional response to the qualities of hotel's functions. Price/value for money was a perceived value of hotel user by the comparison of what to invest with what to receive. From the results, it can be proposed that hotel should maintain the basic qualities of core functions of hotel.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.96-105
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• 2013

Branding is a process of building the relationship between a brand and consumers. This process can also happen in a space that reflects brand characteristics, and this kind of branding is called space branding. This way can strengthen a brand image by delivering its profound impressions with synesthetic experiential services for consumers. In terms of brand extension, particularly, it is possible by space branding to apply the image and value of the parent brand to spatial design so as to expect the direct effect of experiential brand recognition. As a result of case analysis for space branding - the scope of which was limited to hotels - specific ways of embodying a brand into space were largely classified into three types: the first is the 'embodiment of visual elements' that directly embodies a brand's logos, colors, forms, and textures into space; the second is the 'experience of brand content' that mainly adopts the way of giving impressions with events or customer services, or of inducing direct experiences combined with exhibition function; and the third is the 'symbolic expression of brand characteristics' that indirectly expresses the strong concept or image of a brand - a type in contrast to the first direct type. These ways of space branding change the general abstract feeling of a brand's qualities into specific spatial experiences, thus now settling as one of the ways of marketing that are direct, strongly sustainable, and the most effective.