• The Journal of Asian Finance, Economics and Business
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• 제5권3호
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• pp.73-80
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• 2018

The growth of Bandung's tourism industry has had a massive impact on the hotel sector. Most tourists visiting Bandung are domestic tourists and tend to be modest spenders fitting the profile of a mid-market (2/3 star) hotel guest. As competition has increased mid-market hotels have come under pressure from upmarket (4/5 star) and budget hotels committed to cutting prices. There is also competition with the mid-market hotel sector, which means that the 2/3 star hotels have to keep innovating in order to remain competitive. This study uses the Service Quality framework to describe customer expectations and identify gaps in hotel services. A questionnaire survey of 105 local tourists who had stayed in 2/3 star hotels in Bandung showed that the most important dimension is responsiveness, following by reliability, assurance, tangibles and empathy. Thus we conclude that local tourists' primary expectations are that hotels will deliver the service they have promised, be responsive to guests' needs and comply with service standards. Furthermore, these findings validate the earlier prediction that comparing 2/3 star hotel with 5/4 start hotel, the customers are having preliminary knowledge on facilities limitation and friendliness. Tourists using 2/3 star hotels tend to be prepared to accept limited facilities and less friendly staff service.

• 한국실내디자인학회논문집
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• 제19권5호
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• pp.156-164
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• 2010

This study examines for the making a deduction of architectural characteristics of high-rise business hotel's lower public space through analyzing the lobby space composition through Beijjng's 21 cases constructed from 1978 until 2008 in China. In the methods of analyzing process, We study the literatures, research reports and architectural drawings including the site survey. We hope to establish the principle in public space composition of Beijing's business hotels through analyzing the plan of these hotels. Finally, We find out the principles after researching as follows. Firstly, duration of business hotel construction was concentrated with the center of Beijing City especially central 5 Gu which will roll. To 1990's after that the high-rise hotel construction increased in order for the demand of the resort and the convention hotel to come to be many. The modem style was increased in hotel design of building's style. Secondly, the result which analyzes an 21 case study shows concourse style of public space composition is representative in lobby space of general 5 star business hotel in Beijing. And there are many upper composition style in sectional plan, modern style in lobby interior design. The third, the medium and small sized hotel have the plane which apply the public space efficiently.

• 유통과학연구
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• 제20권7호
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• pp.11-22
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• 2022

Purpose: Since the emergence of the Covid-19 pandemic, almost all the hospitality industry has experienced a decrease in the distribution of room occupancy. Therefore, this study aims to examine how to improve the performance of 5-star hotels in Bali by involving market orientation, revenue management orientation, competitive advantage, dynamic capability, and pricing capability. Research design, data and methodology: This study involved 127 managers in 62 five-star hotels in Bali. Analysis of this study using structural equation modelling (SEM) with SmartPLS software. Results: This study reveals that the performance of five-star hotels in Bali is influenced by factors such as market orientation, revenue management orientation, competitive advantage, dynamic capability, and pricing capability. In addition, revenue management orientation, competitive advantage, and dynamic capability have been shown to mediate the effect of market orientation on the performance of five-star hotels in Bali. Finally, pricing capability has been proven to have not been able to increase the revenue and performance of five-star hotels in Bali. Conclusions: Hotel performance is largely determined by several important factors which include market orientation, revenue management orientation, competitive advantage, dynamic capability, and pricing capability. This study provides important implications for hospitality practitioners to improve the distribution of hotel performance.

• 한국식생활문화학회지
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• 제30권5호
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• 한국실내디자인학회논문집
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• 제19권2호
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• pp.163-175
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• 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.

• 국제지역연구
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• 제22권2호
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• pp.139-162
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• 2018

중국 호텔 산업은 양적, 질적으로 큰 성장을 나타내고 있지만, 직접 고객들과 접촉하면서 호텔을 대표하는 직원들에 대한 관리는 부족한 면이 있다. 따라서 본 연구는 중국 상하이에 있는 4, 5 성급 호텔 직원들을 대상으로 사회적 지지가 회복탄력성을 높여 그들의 심리적 안녕감에 긍정적인 영향을 미치는지를 살펴보고자 하였다. 즉, 본 연구에서는 선행연구들을 바탕으로 중국 호텔 직원들의 사회적 지지를 상사지지, 동료지지, 가족지지 등으로 보고, 직원들의 사회적 지지가 회복탄력성을 향상시켜 그들의 심리적 안녕감에 영향을 미치는지를 확인하고자 하였다. 이를 분석하기 위해 중국 상하이의 4. 5성급 호텔 종사원 322명을 대상으로 설문을 진행하여, 자료를 수집하였다. 실증분석 결과 중국 호텔 직원들의 사회적 지지 중 상사지지와 가족지지는 그들의 회복탄력성에 긍정적인 영향을 미친 반면에 동료지지는 영향을 미치지 않는 것으로 확인되었다. 또한 회복탄력성은 심리적 안녕감에 긍정적인 영향을 미치는 것으로 나타났다. 이러한 본 연구의 결과는 중국 호텔 직원들의 스트레스를 감소시키고, 지속적으로 심리적 안녕감을 가질 수 있는 방안으로 그들의 상사, 동료, 친구의 지지와 회복탄력성의 중요성을 제안함으로써 호텔 관리자들에게 직원들의 사회적 지지와 회복탄력성에 대한 올바른 이해를 돕고, 인적자원관리를 위한 효율적인 교육 및 훈련 프로그램에 개발에 대한 시사점을 제공할 수 있을 것이다.

• 한국조리학회지
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• 제4권
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• 한국조리학회지
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• 제14권3호
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• 한국콘텐츠학회논문지
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• 제21권6호
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• pp.505-512
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• 2021

본 연구는 서울지역 5성급 호텔 레스토랑의 경쟁력을 강화하기 위한 연구이며, 대응표본 t-test를 활용하였다. 연구 결과는 첫째, 호텔 레스토랑의 중요도 변수는 '음식의 맛과 질(4.30)', 그리고 '메뉴의 다양성(4.17)' 등이 높은 변수로 측정되었다. 둘째, 호텔 레스토랑을 방문하는 고객들이 만족한 변수는 '음식의 양(3.86)', '음식의 맛과 질(3.78)', '메뉴의 다양성(3.75)' 등이 조사되었다. 셋째, IPA 분석결과 1사분면의 변수들은 레스토랑 직원의 전문성, 레스토랑의 실내 청결도, 제공되는 음식의 맛과 질, 제공되는 메뉴의 다양성, 신속한 서비스, 음식 플레이팅, 제공되는 음식의 양, 레스토랑의 분위기, 외부환경 등이 도출되었다. 2사분면에는 레스토랑 식기류의 청결도, 음식의 신선도, 레스토랑의 전망 등이 조사되었다. 3사분면에는 주위의 평판, 레스토랑 화장실 청결도, 테이블 청결도, 주차시설, 교통 및 편의성 등이 이에 속한다. 마지막으로 4사분면에 속하는 변수는 적당한 가격, 가성비 및 가심비, 레스토랑 직원의 친절도, 레스토랑 직원의 복장 및 용모, 레스토랑의 인테리어 등이 조사되었다.

• 한국조리학회지
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• 제18권5호
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• pp.146-164
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• 2012

이 연구는 목표 몰입을 매개로 하여, 개인-조직 적합성이 직무만족 및 이직 의도에 미치는 영향 관계를 구조모형방정식을 통해 규명하기 위하여 시행되었다. 연구배경을 바탕으로 실증적 연구를 위해 7개의 가설을 도입하였다. 본 연구의 대상은 특 1급 호텔 근무자이며 편의 표본추출로 설문된 250부의 설문 중 180의 성실한 답변을 실제 분석에 활용하였다. 데이터 분석을 위해 SPSS 19.0과 AMOS 4을 이용한 구조모형방정식을 통해 연구 가설의 유의성을 측정하였다. 그 연구결과는 다음과 같다. 호텔 근무자에 의해 인지된 개인-조직 적합성이 높을수록 목표 몰입과 직무만족은 유의하게 높아지는 결과가 나왔으며 이직 의도는 낮아지는 것으로 나타났다. 아울러, 목표몰입은 직무만족에는 정(+)의 영향을, 이직 의도에는 부(-)의 영향을 미치는 것으로 나타났으며, 개인-조직 적합성과 조직 결과 변수 사이에 매개역할을 하는 변인으로 나타났다. 결론적으로, 개인-조직 적합성과 목표 몰입은 호텔에서 직원을 채용하기 전, 후의 단계에서 고려해야 할 필요성이 제고된다.