• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.93-116
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• 1998

In the 21st century the service industry, particularly the hospitality industry, has the potential to develop into its golden age. In preparation for this hotels must maximize management proficiency by introducing reasonable and scientific systems into their current operations. The hotel industry takes it for granted that it can meet the final business goal by way of effective management of human resources. However, comprehensive papers on the subject of employee satisfaction have not appeared or been presented in Korean business studies. And although papers from abroad have touched on the subject they are not focused on the specialized domain of human resources as it applies to the comprehensive matters relating to job satisfaction as a corelationship to business success. This study focuses on some problems that must be overcome in achieving business objectives while striving at the same time to maintain satisfaction. The purpose of this study is to find the factors that measure employee job satisfaction in the hotel industry. To establish the purpose I reviewed the definition of the job satisfaction. An antecedent study of job satisfaction and Questionnaires were used to acquire data, specifically, hotel employees were selected randomly from the six super-deluxe hotels in Seoul to respond to thorough questionnaires. As a result of the study on the variables of Sex, Position, Length of Service, Opportunity for Promotion, Working Conditions, Wages and Hotel Situation. As a whole, promotional opportunity, wages and working conditions were frequently cited as negative factors in the responses. A comprehensive approach that includes improving wages and that reflects management's sincere concern with the working conditions of the employees is urgently needed. Hotel management that is willing to examine employee satisfaction periodically and provide proper solutions can prevent dissatisfied employees from separating from their jobs. This study has some limitation in that it is restricted geographically and in research method. That is, only six super-deluxe hotels in Seoul were selected as the subject of study and only the questionnaire method of obtaining data was used out of various available research methods.

• International Journal of Computer Science & Network Security
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• 제22권1호
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• pp.347-357
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• 2022

The aim of the study is to model demand for full-time Bachelor's Degree Programs in Hospitality and Catering, taking into account the influence of the main determinants in the COVID-19 pandemic. The research used methods of algorithms, correlation and regression analysis, ANOVA, graphical method, deduction and induction, abstraction, etc. It was found that the demand for full-time Bachelor's Degree Programs in Hospitality and Catering is price elastic. It has been argued that it is useful to consider both price and non-price determinants when modelling demand for full-time Bachelor's Degree Programs in Hospitality and Catering. It is proved that the main determinants of demand for full-time Bachelor's Degree Programs in Hospitality and Catering are full-time tuition fee, maximum government order, license volume and Consolidated Ranking of a higher education institution (HEI). In this case, the applicant decides to enrol in a full-time Bachelor's Degree Program in Hospitality and Catering, guided by the optimal ratio of tuition fee and the prestige of the HEI.

• 경영과정보연구
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• 제26권
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• pp.205-230
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• 2008

The purpose of this study is to research the recognition of hotel customers when the outside special restaurants opens at hotel instead of restaurant owned by hotel in Seoul City. The major factors are showed up factor analysis as specialty and reliability of hotel and outside restaurant image. They are consisted of 5 categorizes and the results of this study are as follows; First, it is proved that the expectation of customers after opening restaurant will be increased in terms of the lower price and more variety of food & beverage products. Also, the food & beverage will be increased. However, the quality and specialty of products will not be improved as much as customers expected. Considering that the results, hotel guests expect the effect of opening restaurant at hotel for variety products and service. So, Hotel management should understand the changing attitude of customer' needs and expectation.

• Asia pacific journal of information systems
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• 제25권1호
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• pp.99-102
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• 2015

• 동아시아경상학회지
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• 제5권4호
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• pp.50-66
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• 2017

Purpose - The purpose is to identify a structural effect relationship among a hotel chef's personal competency, job satisfaction and customer orientation. Moreover, this research tries to provide implications regarding effective human resource management strategies based on competency to strengthen job satisfaction and customer orientation by testifying the effect relationship of job satisfaction with the relationship between personal competency and guest orientation. Research design, data, methodology By targeting chefs working in five starred hotels in Seoul, the surveys have been distributed from April 1st of 2017 to April 20th of 2017 (approximately 20 days). Out of 300 distributed surveys, 250 were collected, and 246 were used, excepting 4, unhonestly answered. Results - It has been analyzed that a hotel chef's personal competency, self-control ability, customer orientation competency, interpersonal relation competency, gumption, and professional competency has a significant effect on job satisfaction, however, it has been identified that gumption has no impact on job satisfaction. Job satisfaction has a significant impact on customer orientation. Lastly, there is a control effect on job satisfaction and customer orientation by organizational commitment Conclusions - It is able to propose the solutions to improve customer orientation, job satisfaction and organizational commitment of a hotel chef and the ways for human resource management.

• The Journal of Asian Finance, Economics and Business
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• 제8권4호
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• pp.777-786
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• 2021

The main purposes of this study are (1) to investigate the extent and level of corporate social responsibility (CSR) practices of the hotel in Thailand, (2) to test the different level of CSR practices of the hotel between CSR-in-process and CSR-after-process, and (3) to examine the effect of CSR practices on hotel's performance measured by balanced scorecard (BSC). This study employs survey data collected from 402 owners and executives of hotels in Thailand. Descriptive analysis, paired sample t-test, correlation matrix, and multiple regression were used to analyze the data from the mailed questionnaire. The results show that both CSR-in-process and CSR-after-process practices of hotels were at a high level. However, the level of CSR-in-process practice of hotels was significantly higher than CSR-after-process practice. Moreover, the study found the positive effect of both CSR-in-process and CSR-after-process practices on hotel performance measured by BSC. The results of sensitivity analysis also show the positive effect of CSR-in-process and CSR-after-process practices on each of all six perspectives of BSC. The findings of this study can point to the reasonable reason why hotels should implement CSR practices into their business strategies. In addition, the study demonstrates that stakeholder theory can explain the effect of CSR practices on corporate performance.

• 동아시아경상학회지
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• 제11권2호
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• pp.59-70
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• 2023

Purpose - The hospitality industry has experienced significant transformations in recent years, primarily driven by advancements in technology and changes in consumer behavior. The worldwide COVID-19 epidemic has intensified a trend of hotel guests increasingly relying on meal delivery applications. Considering the recent COVID-19 pandemic, this study sets out to investigate how hotel guests have been using food delivery apps before and during the outbreak. Research design, data, and methodology - This study utilizes a systematic literature review as its research design. A systematic literature review is a methodical, well-structured procedure for locating, analyzing, and synthesizing pertinent research articles. Result - The findings shed light on four main aspects: convenience and accessibility, safety and hygiene assurance, personalization and customization, and local exploration and cultural immersion. These findings provide valuable insights into the evolving preferences and behaviors of hotel guests in utilizing food delivery apps, particularly in the context of the COVID-19 pandemic. Conclusion - This study has contributed to the understanding of the changing role of food delivery apps among hotel guests. By recognizing the evolving dynamics and leveraging the opportunities presented by food delivery apps, hotels can adapt to meet guest expectations, enhance customer satisfaction, and thrive in the ever-changing landscape of the hospitality industry.

• Journal of Information Processing Systems
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• 제17권3호
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• pp.586-598
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• 2021

Nowadays, users' reviews and feedback on e-commerce sites stored in text create a huge source of information for analyzing customers' experience with goods and services provided by a business. In other words, collecting and analyzing this information is necessary to better understand customer needs. In this study, we first collected a corpus with 99,322 customers' comments and opinions in English. From this corpus we chose the best number of topics (K) using Perplexity and Coherence Score measurements as the input parameters for the model. Finally, we conducted an experiment using the latent Dirichlet allocation (LDA) topic model with K coefficients to explore the topic. The model results found hidden topics and keyword sets with high probability that are interesting to users. The application of empirical results from the model will support decision-making to help businesses improve products and services as well as business management and development in the field of hotel services.

• 한국컴퓨터정보학회논문지
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• 제23권12호
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• pp.233-240
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• 2018

In this study, variables were constructed based on prior research to examine the impact of information system quality (information quality, system quality, service quality), customer value and satisfaction in hotel comparison site. The samples consist of 205 survey data drawn from hotel comparison site users. The collected data were analyzed by SPSS 24.0 and AMOS 21.0. According to results of the reliability and validity test, all were found reliable, and all items were included. The results are as follows: first, Among the information system quality (information quality, system quality, and service quality) of the hotel comparison site, the information quality and service quality have positive effects on customer value. Second, the information system quality(information quality, system quality, and service quality) of the hotel comparison site has a positive effect on customer satisfaction. Third, the customer value of the hotel comparison site has a positive effect on customer satisfaction.

• 한국조리학회지
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• 제22권3호
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• pp.212-223
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• 2016

본 연구의 목적은 거시경제변수의 수익률 및 변동성이 호텔 레저 주가지수 수익률 및 변동성에 대해 정보이전효과가 존재하는 지에 대해 알아보는 것이다. 실증분석을 위해 2000년 1월 4일부터 2015년 12월 31일까지 자료가 사용되었다. 연구의 주요 결과는 다음과 같다. 첫째, 시간가변 AR(1)-GARCH(1,1) 모형을 이용하여 분석한 결과, 거시경제변수으로부터 호텔 레저 주가지수로 수익률 및 변동성의 이전효과는 통계적으로 존재하지 않는 것으로 나타났다. 둘째, 환율(KOSPI)과 호텔 레저 주가지수의 수익률 간에는 음(양)의 관계를 가지는 것으로 나타났다. 마지막으로 원유(금리)와 호텔 레저 주가지수의 변동성 간에는 양(음)의 관계를 가지는 것으로 관측되었다.