• Culinary science and hospitality research
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• v.17 no.1
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• pp.1-11
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• 2011

This study systematically analyzes job descriptions of hotel banquet service employees using DACUM. The expert group involved in the content analysis was comprised of 6 F&B managers working at deluxe level hotels. The period for this study was from May to June in 2010, and a group interview, an individual self fill-out together with a personal interview were carried out. Findings from the analysis were as follows; job duties for hotel banquet service employees extended to pre-task, on-task and post-task for each banquet function, safety management, guest encounter and self development. They included 49 specific job tasks which were divided into 5 different categories; 16 pre-task, 13 on-task, 10 post-task, 4 safety management and 6 guest encounter and self development It is suggested from the findings that advance training should be carried out for pre, on and post tasks.

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.390-399
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• 2020

The purpose of this study was to apply Q methodology to the graduate students who have a good reputation in the food service industry in Seoul, in order to grasp the subjective perception of the customers about the small-scale banquet menu promotion of luxury hotels. As a result of the type analysis, a total of four were derived. Type 1 (N = 4): Banquet menu configuration comparison type, Type 2 (N = 5): Banquet food hygiene-seeking at a Type, Type 3 (N = 3): Banquet menu quality satisfied type, Type 4 (N = 6): Banquet course focus type. Based on this study, it will be used as basic data for the direction of the development of small-scale banquet menu promotion of the luxury hotel, the boom of the domestic hotel industry, and the service quality in the future.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.29-41
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• 2015

This study investigated effects of importance factors of hotel banquet buffet menus on customer satisfaction and loyalty. SPSS 18.0 was used to conduct various analyses, namely frequency, factor, reliability and regression. The findings are as follows. First, importance factors of hotel banquet buffet menu had a positive influence on customer satisfaction. Second, customer satisfaction with a hotel banquet menu had a positive influence on customer loyalty. Third, importance factors of hotel banquet buffet menu had a positive influence upon customer loyalty. Importance factors of the hotel banquet buffet menu should have customer satisfaction and loyalty. Findings also suggest that the effect of fresh food material upon health should be considered rather than buffet menu creativity and/or quantity to make use of the menu for various generations and to develop hotel banquet buffets.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Sijohaknonchong
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• v.21
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• pp.165-183
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• 2004

This paper aims to compare meaning of the seclusion which appeared in Samgukyusa with Kangho-Sijo. There is true meaning of seclusion so that a Bodhisattva implements a spirit. And in Samgukyusa, it has a dialectics logic. There is true meaning of seclusion in order to solve a trouble of a participation-retirement through the moral training. And in Kangho-Sijo, it has a plane-divided logic.

• Korea Petroleum Association Journal
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• no.5 s.111
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• pp.82-85
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• 1990

• The Magazine of the IEIE
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• v.12 no.3
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• pp.37-53
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• 1985

• Korea Petroleum Association Journal
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• no.4 s.110
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• pp.44-48
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• 1990

• Korea Petroleum Association Journal
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• no.9 s.115
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• pp.50-53
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• 1990

• Korea Petroleum Association Journal
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• no.7 s.113
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• pp.71-75
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• 1990