• 융합정보논문지
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• 제8권1호
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• pp.265-274
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• 2018

본 연구는 대 고객 서비스 관점에서 호텔종사원들의 호텔서비스 고객에게 적절하게 전달함으로서 고객이 느끼는 서비스공정성이 서비스 대상기업으로부터 지속적 관계를 유지하고 그 고객이 고객 만족을 얼마나 느끼는지 연구결과를 분석하는 연구이다. 고객이 만족하는 관점에서 서비스공정성, 제공의 공정성, 과정의 공정성, 인식의 공정성, 신뢰가 고객의 관계품질과 고객만족에 유의한 결과로 나타났다. 서울지역 특급호텔 250명 고객에게 데이터를 수집하여 분석하였다. 그리고 가설7개는 적절한 연구모델을 나타내고 있다. 이 연구는 호텔서비스 경영자에게 강력한 종사원에게 신뢰 위임 활용이 필요하며 고객관계를 형성하고 고객만족에 다양한 신뢰가 필요하다.

• 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.

• 한국식생활문화학회지
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• 제31권6호
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• pp.587-596
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• 2016

The purpose of this study was to determine health consciousness and eating habits of workers at Deluxe hotels in Seoul and Gyonggi-do. To determine health levels, this study focused on quality of sleep, current state of health, smoking, drinking, regular exercise, dietary behavior patterns, dietary habits, and food intake patterns. Out of 228 subjects, 145 (63.6%) were males and 83 (36.4%) were females. Majority of workers (86.9%) graduated from university. A majority (57.0%) worked more than 10 years. Average health condition was 'little tired', whereas 18.4% of subjects were 'always tired'. Male percentages for smoking and drinking were higher than those for females. A total of 44.3% of workers ate twice a day. Regular physical activity was high, but regular exercise rate was slightly low. Male average eating speed was faster than that of females and had lower scores for desirable eating habits. Shift workers ate night meals more than non- shift workers. This study shows that workers at Deluxe hotels need to take better care of their health.

• 한국조리학회지
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• 제23권6호
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• pp.57-69
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• 2017

In this quantitative research, it was enhanced to understand the impact of intrinsic motivation on creative process engagement by examining the significant role of psychological safety on intrinsic motivation. These relationships were examined by targeting the employees working full-time for five star deluxe hotels. Total number of 230 responses had been collected out of 250 cases requested and he number of 213 cases was used for the final analysis. The data were analyzed using structural equation modeling with SPSS 19.0 and AMOS 7 software program. The results suggested that psychological safety is significantly associated with intrinsic motivation. Furthermore, the hotel employees' problem identification, information searching & coding, and idea generation are affected by intrinsic motivation. That is, intrinsic motivation plays a significant role for each sub-factors of creative process engagement in the hotel industry. The theoretical and practical implications of these findings are established and related suggestion for formulating marketing strategy is well discussed.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.242-247
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• 2007

As individual's experiences become more diverse and abundant, demands for design are becoming stronger and the propensity to consume is becoming more diverse. In such an age of pluralization, while hotels displaying distinct design characteristics are spreading rapidly like a trend studies regarding expressive characteristics of such design are still insufficient so the accurate understanding and analysis of hotel guest room designs is needed. To this end, this study analyzes and studies the characteristics and trends of design expressions, surveying domestic cases using hotel guest rooms, which have begun to diversify through the rise of design hotels in Korea, as subjects.

• 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.

• 동아시아식생활학회지
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• 제21권5호
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• pp.771-778
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• 2011

This study surveyed the performance of food styling and recognition and utility properties of menu development for cooks in a super deluxe hotel. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total of 375 questionnaires were used for analysis (93.8%), and statistical analysis was completed using SPSS (version 14.0) for descriptive analysis and ${\chi}^2$-test. The most important item in food styling was 'harmony of food shape' (40.2%), and second ranked was 'harmony of food color' (23.4%). The most difficult item in food styling was 'lack of professional knowledge' (38.3%) followed by 'lack of creativity' (27.7%). In recognition of menu development, the importance of menu development and promotion was 3.82, and personal satisfaction after menu development was 3.29. Important items in menu development were 'taste' (41.8%) and 'use of new ingredient' (28.5%). When using newly developed menu, the ratio of selling new menu was '30~50%' at 42.7%, and the average selling period of new menu was '3~6 months' at 40.5%. For the effect of new menu on sales, 94.1% were aware of this effect, and to actively promote menu development, 'providing incentive' (35.7%), 'training in/out of country' (20.8%), 'self motivation' (17.3%), 'financial support' (14.7%), and 'motive' (11.5%) were all necessary requirements. In order to improve cooking performance, continued education on food styling and menu development along with the company's full support are required. Further, thorough training of employees is needed along with a high quality incentive policy needs to be done. In addition, to make the new menu profitable, an active marketing strategy must be employed, which will require further study.

• 융합정보논문지
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• 제8권1호
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• pp.215-225
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• 2018

본 연구는 특급호텔의 종사원의 조직적 시민행동과 역할외적 서비스가 고객이 느끼는 서비스품질과 고객만족에 미치는 영향을 조사하고 분석하여 특급호텔 호텔경영자와 중견 간부들에게 새로운 대 고객서비스를 개발하는데 중요한 역할과 활용을 제시한다. 본 연구 구체적 결과는 고객과 접촉하는 종사원의 조직적 시민행동과 역할외적인 서비스가 고객에게 믿음과 신뢰에 지대한 영향을 미치고 있다는 유의한 의미를 발견하였다. 제시된 가설에 유의미한 긍정적인 결과를 보여주었다. 이러한 연구 결과는 호텔이 대 고객서비스의 고객관계 형성에 종업원의 역할을 이해하는데 기대하며 올바른 서비스 활동을 지원하는데 긍정적인 효과를 가져 오기를 기대한다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.85-107
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• 2006

The study reviewed a literature on a role and importance of physical environment of a hotel service and determinant factors including a renovation. Also, the study showed how the service physical environment influenced satisfaction, quality of relationship, and customer loyalty. The Sampling method used a convenience sampling of non-probability sampling methods. samples were from domestic customers experience the hotel services for more than five years of the 1st deluxe hotel in seoul. The collected 200 questionnaires were used to analyze empirically. Regression analysis were used to verify hypotheses. Service physical environment influenced satisfaction, quality of relationship and customer loyalty significantly.

• 한국조리학회지
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• 제14권4호
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• pp.217-231
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• 2008

The purpose of this study is to examine how the perceived physical environments of hotel kitchens influence cooking employees' internal responses. According to the analysis results of this study, except Hypothesis 2 which was rejected in this study, all the hypotheses were partially accepted. These results support the research hypotheses of this study that comfort, spatiality, and convenience as physical environments will have significant effects on emotional response and cognitive response. Also, equipment use as convenience had statistically significant effects on both emotional response and cognitive response whereas working environment as comfort and kitchen circulation and working space as spatiality had no effect. Therefore, kitchen environment should be set up in the direction of guaranteeing kitchen convenience to the maximum, and the further researches on the constituent factors which have no effect on emotional response and cognitive response should be proceeded continuously.