• Korean Business Review
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• v.19 no.1
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• pp.175-191
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• 2006

The purpose of this study is to findout the effect of using of the hotel information system(HIS) on the hotel service quality. To show how important the using level of the information system in the hotel, we surveyed some domestic and overseas deluxe hotels. For an empirical analysis, Authors have collected 574 questionaires from 4 countries during Feburary to August, 2003. Factor Analysis and Regression Analysis were applied in this research. The results are as follows: There are a close relation between using level of the hotel information systems and service quality. Authors insists that to maximize service quality efficiency in the hotel, a balanced using level of the information system should be made in the following fields: front-office operating system(FOS), back-office operating system(BOS), outlet operating system(OOS) and interface operating system(IOS).

• The Journal of Society for e-Business Studies
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• v.13 no.4
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• pp.71-92
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• 2008

Currently, hotel search engines may help travelers find hotels, but the returned set of information is usually not satisfactory to them. It is because the engines do not understand what travelers want exactly and cannot deal with the travelers' interest which is expressed in various terms, even including some ambiguous ones. The objective of this research is to build hotel ontology using currently available semantic web technologies such as RDF, OWL and SWRL and to show how it can be used to help travelers find hotels of their interest. To that end, we analyzed available hotel-related ontologies and investigated typical terms which are used when searching for hotels in the Q&A communities. Based on the results of the analysis and investigation, we designed hotel domain ontology which consists of Objective Concepts Ontology(OCO), Universal Concepts Ontology(UCO), and Evaluation Concepts Ontology(ECO). To demonstrate the use of the ontology for a hotel search, we developed a Semantic Hotel Search System (SHSS).

• Culinary science and hospitality research
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• v.22 no.1
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• pp.126-134
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• 2016

This study examines effect in customer satisfaction of the emotional intelligence of members at service providing department in the hotel; A case of five star hotels in Dajeon Research hypotheses were developed based on previous literature, and data were collected from 350 employees working at the hotel restaurant service business located in Daejeon, ROK, were investigated herein The collected data were then analysed using frequence reliability For this research analysis, a self-recording method was used where and examiner explains the survey and respondents writhen down their answers to survey questions Statistical processing in this study was done through data cidubg and data cleaning then with the SPSS(Statistical Package for Social Science)v. 18.0. This result the emotional intelligence of service-providing employees at food service department of hotel was found to have a positive effect on customer satisfaction via understanding of others and emotional control. And the understanding of oneself, understanding of others and emotional control in emotional intelligence had a positive effect on job satisfaction. Emotional control, and emotioal use were found to affect organizational commitment positively.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.197-224
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• 2000

The ballyhoo surrounding internet continues to intensify. This study was made to determine how the hotel food & beverage goods is using this potentially revolutionary marketing and management tool by taking an exploratory look at the internet and at worldwide-web hotel sites. The type of hotel-related sites that exist on the web was examined. To have a successful web site and realize the potential of that tool, one must make some plans carefully Also, being on the internet requires a full marketing strategy, and one must know his own personal goals. The goals are to increase worldwide visibility, upgrade public relations and publicity, develop sales, and include new technology in internal communication. The internet also has a communication function for internal management takes. hotel companies have established themselves on the Web with their own web sites or via a link from a third party. Using the evidence from many of these sites this study reveals the current strengths and weaknesses of the use of the internet as a business and marketing tool by hotel food & beverage goods.

• Korean Journal of Construction Engineering and Management
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• v.16 no.4
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• pp.107-117
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• 2015

As the demand for urban business hotel has increased in the recent years due to the sharp rise in overseas tourists, the potential of business hotel development has gained in financial attention for the real estate investment. However, its concept and business domain has not been defined, and none of investment guidance for the development has not been clarified. Accordingly, this report intends to define the concept of urban business hotel in perspective of real estate investment through prior case studies and literature review, and provide the structure of determinants which control its investment decisions. Furthermore, this study develops the weight of determinants depending on the type of investment, and evaluate the two actual projects in urban area of Seoul, differed from investment type: direct and indirect, based on AHP and Fuzzy methodologies. Research finding indicate that the financial factors affecting the sales and tour business condition factors are critical determinants regardless of investment type. And it is notable that the direct investment perspective pays more attention on the finance and investment associated determinants while the indirect one more focuses on the regional and environmental ones. From the analysis of case evaluation, it is also noteworthy that the direct investors turn out to be more conservative than indirect investors due to the risk of equity capital investment.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.8
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• pp.443-451
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• 2021

The classification standards for hotels in Vietnam are different from many other hotel classification standards in the world. This study aims to analyze customer reviews on the TripAdvisor website to develop a new algorithm for hotel rating that is independent of Vietnam's hotel classification standards. This method can be applied to individual hotels, or hotels of a region or the whole country, while online booking sites only rate individual hotels. Data was crawled from TripAdvisor with 22,287 reviews of 5 cities in Vietnam. This study used a statistical model to analyze the review dataset and build an algorithm to rate hotels according to aspects or hotel overall. The results have less rating deviation when compared to the TripAdvisor system. This study also supports hotel managers to regularly update the status of their hotels using data from customer reviews, from which, managers can strategize long-term solutions to improve the quality of the hotel in all aspects and attract more travelers to Vietnam. Moreover, this method can be developed into an automatic system to rate hotels and update the status of service quality more quickly, thus, saving time and costs.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.92-106
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• 2007

The most important factor in hotel business is the management system of human resources, and focuses on the role of a manager who successfully achieves the business objective. This study is based on a survey conducted on staff members from five-star hotels in Seoul and Gyeonggi Province. It aims to look into the influence of leadership and confidence on a Department Chief in terms of overall business achievement. As a result of the verified analysis of this study is as follows: First, the influence of the Department Chief's leadership on confidence(Estimate=1.083, C.R.=12.977) was the highest. Second, the influence of the Department Chief's leadership on business achievement(Estimate=0.651, C.R.=5.864) was relevantly high. Third, the influence of confidence of the Department Chief on business achievement(Estimate=0.217, C.R.=2.054) was relevantly low, but still beneficial. As a result of this study concludes that in order to enhance business achievement, both leadership and confidence of the Department Chief were crucial. Especially, the Department Chief's leadership had an effect on the level of staff members' satisfaction, devotion and intention to change one's occupation in the form of having trust on the Department Chief. Such a result indicates that the Department Chief's leadership plays an active role in elevating the staff members' satisfaction on their job. An elevated satisfaction level will further enhance trust, business performance, devotion to company, cohesion, and productivity.

• Korean Institute of Interior Design Journal
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• no.1
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.665-667
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• 2017

가상현실은 4차 산업 혁명의 키워드 중에 하나이다. 가상현실은 인간이 시간, 공간의 제약으로 인해 경험하지 못하는 것들을 새로운 플랫폼으로 경험하게 해주어 시간, 공간의 제약과 환경의 제약을 극복하게 해준다. 현재 게임으로 한정된 VR 콘텐츠를 사용자들이 촬영한 360도 동영상으로 보완할 수 있기 때문에 국내외 대기업에서도 360도 VR 동영상에 공을 들이고 있다. 특히, 360도 VR동영상은 방송, 쇼핑, 관광 등에 활용하기에 적합하여 관련 분야의 기업에서 360도 동영상을 활용하면 효율적인 비즈니스가 가능하다. 그러나 아직 국내에서는 본격적으로 360도 동영상 콘텐츠를 활용한 사례가 거의 없다. 본 연구에서는 360도 VR동영상에 대해 고찰하고 호텔기업에 활용 할 것을 제안하고 분석한다.