• Journal of the Korea Convergence Society
• /
• v.12 no.3
• /
• pp.115-124
• /
• 2021

The outbreak of covid-19 has brought the characteristics and advantages of non-contact services to increased prominence, and the development of smart hotels"has accelerated. This study aims to identify, categorize and define the smart service experience at different touch points of the customer experience. The concept and characteristics of the smart hotel were examined based on existing research and literature. An analytical framework was designed using smart experience factors and customer touch points of smart hotels. Selected Chinese smart hotels were then examined under this framework. The case analysis results show that the customer experience design of smart hotels has developed to different degrees, in terms of interactivity, personalization, accessibility, information and privacy security. Based on the above findings, this article suggests that the design of smart hotels should use integrated data to further enhance personalized service experience.

• Korean Institute of Interior Design Journal
• /
• v.25 no.4
• /
• pp.13-22
• /
• 2016

With the change of the times, the hotel industry of modern city also becomes diversified. Especially the appearance of boutique hotels gives customers a new understanding of hotels. Boutique hotels are different from ordinary hotels which only provide accommodation. It provides customers with different experiences and innovation space of life style. Therefore, the appearance of boutique hotels could be considered as the mature performance of hotel industry. Therefore, the purpose of this research is to discuss the design features of guest rooms of boutique hotels. The methodologies of this research are to investigate the concept and characteristics of boutique hotels, to grasp the direction of the guest room design and to come to the conclusion using the method of case study. The scope of this research is based on the hotel design characteristics mentioned in preliminary studies of Korea and China (after 2010). The guest room design characteristics of boutique hotels are classified. The scope of the selected examples is the 20 boutique hotels opened in recent 5 years (newly opened or re-opened) since 2010, in which there are 2 Korean cases and 18 foreign cases. Chapter 4 classifies the guest room design characteristics of boutique hotels into four characteristics of hybrid, experiential, regional and environmental by literature review.

• Korean Institute of Interior Design Journal
• /
• v.24 no.2
• /
• pp.3-10
• /
• 2015

Themed hotels is a new form of hotel development that is rising at home and abroad. In the hospitality industry has a leading position. And The design of the themed hotel is different from tradition as hotel as it more innovative. People are attracted to themed hotel for its' unique interior design especially the guest room. For the sake of promoting the themed hotel's running better, guest room design characteristics can't be neglected. Therefore, this paper will analyze the characteristics of the guest's room design in the themed hotel. This paper initially narrates the concept, features and current situation, and then makes an analysis about the types of theme hotels in combination with examples. Secondly, through the thesis analysis of prior research, key words, hybridity, interactions, symbolic, diversity and regionalism about features of rooms in theme hotel are given. Finally, examples about theme hotels at home and abroad opened after 2005 are taken as the center, through which features of rooms in each theme hotel are analyzed. By the analysis of conclusion, basic current situation of rooms in theme hotels is given. The findings of this research will provide a reference to design the guest's room of the themed hotel.

• Korean Institute of Interior Design Journal
• /
• no.36
• /
• pp.60-67
• /
• 2003

This study examines what the resort hotel user's requirements with the inauguration of 5 working days are. For that, the present conditions, concepts, principles, development history and examples of the domestic resort hotel were researched. Also the field survey on the real users was carried out, asking what the problems are in using the domestic resort hotel. These research materials can be utilized for the practice application on the planning of the resort hotel with the analyzing each available spaces. In the survey result, the point on the rooms which are considered as the most important aspect for the profits of the hotel got high grade, but the rest which are not related with the profits directly was revealed to get quiet low grade. This result shows the problems which must be improved considering the fact that the actual purpose of resort hotel is the lesuire and rest. Not only the convinience in using each facilities and the contentment in the aspect of room design, but the connection between the spaces will be considered in the planning on the constructing the spaces of future resort hotel.

• Korean Institute of Interior Design Journal
• /
• v.26 no.6
• /
• pp.116-125
• /
• 2017

The study is aimed to analyze cases of hotel room designs based on the 'Art Quotient'. It is focused on design elements of livability, analyzing the space design in terms of biophilic design and experiential marketing. This paper proposes a direction for hotel design based on the analysis result. The scope of the study includes the cases of 17 hotels in the area of Seoul achieving five stars in Korea. This paper presents an analysis whether the room space of hotels provide a user-oriented life experience from the perspective of biophilic design and experiential marketing. In this study, we focused on the concept of 'refuge', one of the biophilic design elements that express the value of life sense, and the element of 'sense', one of the strategic experiential modules of experiential marketing. After analyzing the hotel case studies, the space was evaluated using five factors of art quotient as a design method to provide a life experience in the hotel room. Analysis of the design space from the viewpoint of refuge, rather than architectural elements, proved that decorative elements appeared most commonly in all hotel rooms. Further, through an analysis based on the measures of 'sense', an experiential element, visual elements were mostly enforced in among the elements of the five senses. In other words, when designing a hotel room space, visual elements such as color, pattern, furniture, lighting and style are mainly utilized. Examining the analysis of the design elements from the point of view of the art quotient, the rooms of all the hotel's suite types include elements of 'communication'. Most of the hotel rooms focused on stimulating the aesthetic sensibility of customers. This resulted in the elements of 'immersion' showing poor results. In conclusion, it is necessary to provide the five senses of the arts index in a balanced manner to provide a life experience through the five senses.

• Korean Institute of Interior Design Journal
• /
• no.22
• /
• pp.85-91
• /
• 2000

The purpose of this study is to grasp the element and method of traditional expression appeared in hotel lobby spaces, and present the direction of traditional expression applicable to the domestic hotel lobby space. Therefore, this study analyzed traditional expression according to its element and method taken out from the prior researches related to it. Specifically, the element of traditional expressions divided into the element of space organization, the element of structure (bottom, wall, ceiling, window, door and pillar), and the element of decorative design(furniture, illumination, artistic ornament, color, and material). The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. The target of analysis has been 27 hotels designed since 1970s. and described as expressed traditionality in architecture-technical journals and books in the inside and outside of the country. considering these results, it seems that the traditional expressions using more various elements and more various element and methods have to used in domestic hotels. Specifically, when expressing traditionality in the lobby space of domestic hotel, it is important to decided the method expressing traditionality at first, and the traditional expressions using the element of space organization, structure, decorative design, and so based on the method expression traditionality was fulfilled with coordination.

• Korean Institute of Interior Design Journal
• /
• v.19 no.2
• /
• pp.163-175
• /
• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.1-17
• /
• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

• Korean Institute of Interior Design Journal
• /
• v.21 no.2
• /
• pp.197-206
• /
• 2012

This study focuses on comparative study of the representation of 'traditionality' in Asian hotel guest rooms. Hotel can be a concentration of the country's culture and tradition and provide unique experience to guests through its space, decoration, and material. However, most hotels in Korea are lack of a strong identity based on the Korean culture and tradition, due to adoptation of the western hotel styles without any criticism. The purpose of this study was to investigate the expression methods of the traditionality in Asian hotel guest rooms to provide design guideline to enhance identity of hotel guest rooms in Korea. Through analysis of the previous researches, criteria of the three design application methods and the five design elements were defined to analyze the representation of the traditonality. Design application methods were categorized as "Original form", "Partial adoption", and "Metaphor". Five design elements include "Shape", "Material", "Color", "Object", and "Pattern". Thirty nine Asian hotels containing the traditional design elements were explored in the study. In result, design application methods in Korea used all three methods equally, while other Asian countries used mainly the Partial adoption and Metaphor methods to express their traditions rather than the Original form method. All five deign elements were mostly used in case of the Original form methods, and two or three elements among five elements were used for the Partial adoption and Metaphor methods. The traditional representation of hotel guest rooms in Korea, reflecting current thinking, living pattern and culture, will be a solution for the new hotel design as well as elevation of Korea's status to a higher level.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.69-79
• /
• 2014

How the menu selection attributes and menu design attributes influence the customer value and customer satisfaction is a major study object. In order to achieve the purpose of this study, a questionnaire survey was conducted to the consumers of 4 Western restaurants. Selecting 223 copies, the diversity of menu and convincibility of menu turned out to be influential on the customer value. In the Hypothesis 2, menu selection attributes turned out to be influential on the customer satisfaction. In the Hypothesis 3, menu design turned out to be influential on the customer value. In the Hypothesis 4, menu design turned out to be influential on the customer satisfaction. In the Hypothesis 5, the customer value turned out to be influential on the customer satisfaction. The study shows that the importance of menu selection and menu design is a significant in regards to customer value and customer satisfaction.