• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.2
• /
• pp.187-202
• /
• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.12 no.2
• /
• pp.121-132
• /
• 2001

우리가 어떠한 상황에서 불안해진다는 것은 다가올 미래에 대해 확실하게 준비할 수 없다는 사실에 근거합니다. 수많은 선각자와 학자들은 모두들 이러한 불확실성으로 인한 위험 요소들을 확실하게 밝히고자하며 이로 인해 우리로 하여금 더욱 과학적으로 상황을 대처하고 극복하게 하려 합니다. 아시아 지역의 호텔관광시장에 대해 이곳에서 논의되는 것은 과거와 현재 그리고 미래를 넘나들며 현재 이 시장에서 벌어지는 새로운 경향을 파악하고 파악된 자료를 통해 도전과 위험요소를 인지케하는 내용들입니다. 과거는 현재의 원인이 될 수 있고 과거의 흔적은 내일의 같은 형태의 현상이 될 수 있다고 보기에 우리는 미래의 시장을 예측하려 할 때 과거를 검증하고 현재를 숙독해야 하는 것입니다. 과거 속에서 우리는 한때 우리 시장의 고객들이 사회적 성공의 표시로 여행을 즐겼으며, 그것이 전쟁 등과 같은 힘든 시절을 보내면서 휴식과 교육을 목표로 여행을 즐기던 시절이 있었고, 이것이 다시 최근에 들어 고객들의 자기충족과 자아실현의 방법으로 여행을 즐기고 있음을 감지할 수 있습니다. 이러한 경향들의 연장선상에서 우리의 호텔시장은 호텔이 고도로 품격화된 개인적인 서비스를 제공하게 될 것이고, 발달된 정보기술력으로 인해 편리하게 자산관리를 할 수 있고, 쉽게 접근이 가능한 투자자본으로 인해 소유주의 형태가 다국적으로 다각화되는 결과를 낳게 될 것이고, 수많은 패턴들이 존재하지만 기술력의 혁신으로 인해 이를 통한 새로운 상품과 서비스의 개발이 가장 두드러지는 시장이 될 것이 분명합니다. 관광시장에서는 크게 두 영역으로 분리해서 본다면, 하나는 새로운 형태의 고객이고 또 하나는 관광이란 것이 거리를 요하는 것이기에 이를 극복하고자 하는 기술력을 동원한 새로운 형태의 관광체험이라 할 수 있습니다. 새로운 형태의 고객은 보다 자유롭고 의사표현이 열려있는 고객이며 이들은 각자의 자아실현과 충족을 위해 끊임없이 새로운 여행 목적지를 찾는 고객이며, 복잡하지 않고 단순한 형태의 상품과 서비스를 요하며 그들은 또한 시작에서 마무리까지 완성된 서비스를 추구하는 고객이 될 것입니다. 거리를 초월하는 기술력의 발달로 고객은 원거리에서 자기자신의 여행 진행 전부를 쉽게 컨트롤 할 수 있게 되고 특히 가상 현실실현에 대한 기술력은 멀리서도 원거리의 여행 체험을 실제와 버금가게, 그리고 현실에서 겪어야 하는 일체의 장애 없이 체득할 수 있게되는 상황을 고객 앞에 내놓게 될 것입니다. 우리는 지금 새로이 중흥하려 노력하는 아시아의 주요 국가의 호텔관광산업을 의미 있게 짚어보고 내일을 함께 준비하고 있습니다. 여기에 논의되어진 이슈가 아니더라도 우리는 그것들을 새로운 시각에서 검증하고 분석하여 새로이 전개되는 미래의 아시아 호텔관광산업을 함께 준비해야 할 줄 믿습니다.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.33-56
• /
• 2005

The purpose of this study is to understand the critical role of customers' perceived service quality. in relationship marketing. This paper examined the relationships of service quality with customer satisfaction, and investigated the effects of trust and commitment. Data were collected from 242 people at hotel located in Taegu city. LISREL provided satisfactory model-fits in measurement model and structural equation model. The empirical results indicated that first, service quality takes strong effect on customer satisfaction and trust but not on commitment. Second, trust and commitment are importantly influenced by customer satisfaction. Third, service quality was found to indirectly contribute to trust and commitment. Finally, customer satisfaction is effective mediators linking service quality to trust and commitment. The effects of these variables on trust and commitment, which are based on social exchange theory, were empirically confirmed.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.200-211
• /
• 2009

The objective of this study is to draw a guideline in developing a training program for sommeliers. To accomplish the objective, an exploratory study was conducted through field professionals and sommeliers between May and July in 2009 adopting the Dacum method. As a result, a sommelier is regarded as a professional who possesses vast knowledge in wine, food & beverage and outlet operation and offers assistance to a guest. Six distinctive areas of duties such as preparation of guest service, guest encounter service, outlet preparation, outlet management, wine purchasing and cellar management, self improvement were drawn in this study comprising 93 following tasks which explained job description of a sommelier. Guest service encompasses 13 tasks such as outlet maintenance and guest encounter service with 40 tasks such as encountering a guest. Outlet preparation contains 6 tasks such as outlet preparation while outlet management contains 13 tasks such as guest management. Wine purchasing and cellar management contains 6 tasks such as wine purchasing while self improvement contains 15 tasks such as understanding world's food and beverages. Outlet management was regarded as the most important and difficult area and wine purchasing and cellar management was regarded as the most frequent task from the study foundings.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.10
• /
• pp.203-218
• /
• 1999

Customer-Orientation can be referred to as the concept of creating and maintaining a superior value within the market by responding to the 'wants of the customer' in regards to the Hotel. In other words, customer-orienated hotel is forcasting a customer' response to being different from other competitors, competing with others, and winning in the market. Therefore, hotels exert their efforts in various customer-oriented activities which may result in customer satisfaction. The pruposes of this study are to find out various significant factors impinging on customer-orientation and service image in hotels. For these purposes, two hypothesis were established, and the samples of this study were 15 hotels in Pusan, KyeongJu. The verification of the proposed hypothesis showed the following results: First, service quality and customer-orientation were found to be significantly related. In detail, the employees of hotel were shown to be affected in sales management, human relationship and service quality. Second, customer-orientation and service image were found to be significantly related. namely, the customer-orientation of hotel' employee were found to be significantly related with hotel service image. The research results and suggestions of this study are as follows: First, it is necessary that provide better service/product to satisfy the customers. Second, it is necessary that the employees of tourist hotel try to resolve the complaint of customers. Third, it is necessary that the employees of hotel try to improve the image as good service.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.2
• /
• pp.123-150
• /
• 2004

The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.1
• /
• pp.21-41
• /
• 2005

This study proposes the customer quality a parameter of service quality from a new perspective, develops and evaluation scale for it in relation to service business, analyzes and evaluates the its effect on service quality and performance. First, the concept of service quality and customer quality was investigated in the literatures, to find a basis for its relation to the quality of hotel service. However, previous 1) Among the service quality components, the strongest correlation exists between physical quality and service quality. 2) Hotel quality is most influenced by customer quality, followed by service provider quality and physical quality showing that when customer quality is incorporated as a prerequisite parameter if hotel quality it has the most effect on hotel quality, which is a new result. 3) Customer quality plays a significant indirect role via hotel quality on performance, and the physical quality and service provider quality offered to the customer at a hotel have more direct effect on performance, illustrating the difference in the effect on hotel quality depending on the component of hotel quality. 4) The evaluation of hotel quality and performance becomes more meaningful and valid only when customer quality is included as a prerequisite parameter of hotel quality to strongly interact with service provider quality 5) Comparative analysis of the different qualities according to the hotel class show a significant difference in customer quality, physical quality and service provider quality and performance between first-class and second-class hotels.

• Journal of the Korean Society for Aviation and Aeronautics
• /
• v.27 no.1
• /
• pp.69-80
• /
• 2019

The purpose of this study is to investigate factors that affect menu navigation time and consumer trust in food and beverage(F&B) restaurants to analyze the menu's effect on impulse buying behavior. Based on the results of the analysis, this paper derives theoretical and practical implications to improve the growth and development of F&B restaurants located in airports. According to empirical analysis, it was proven menu browsing time has been found to strongly influence passengers' impulsive order behavior. A passenger with a strong "consumption ability" navigates the menu for a longer period, which increases the likelihood of impulsive purchases. Service appeal also has a significant influence on menu navigation time. Third-party certification did not appear to help build passenger confidence, thus yielding contradictory results compared to previous studies. Word of mouth had the strongest influence on trust formation. Finally, when passengers were satisfied with the menu items of F&B restaurants they had previously ordered, they tended to believe that the menu items they had not tried would also be good. In sum, impulsive menu orders have a direct impact on the profitability of F&B restaurants.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.139-152
• /
• 2009

This Study is an analysis on the effects of relational factors(shared transformational leadership) among leadership, employees' job satisfaction and customer orientation. To accomplish this, it was determined that the analysis derived from a hypothesis and literature reviews and data collected from 322 F&B employees of five-star hotel in Seoul. The collected data has been analyzed by SPSS 14.0. and results were as follows. First, transformational leadership(charisma, individual consideration, intellectual stimuli) would affect job satisfaction, It was found that charisma had a positively significant effect on job satisfaction alone while individual consideration and intellectual stimuli had a positively significant effect on job satisfaction. Second, job satisfaction would affect customer orientation, It was found to have a positively significant effect on the relations with customer orientation. Based on the results of this study, suggestions about hotel managers' transformational leadership, employees' job satisfaction and customer orientation were made.

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2002.11a
• /
• pp.99-111
• /
• 2002

The purpose of this study was conducted to provide the useful information to get the best location when developing new stores in restaurant business. The results of this study show that the international airport's store provides better service quality in most service quality factors than other locations' stores. However, the three city stores perform better service quality in the store's atmosphere than the airport's store. These results means that these stores' customers who are younger than the airport's customers consider the shop's atmosphere more important than other service quality factors.