• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.42-50
• /
• 2006

The purposes of this study were to measure the job satisfaction levels of F&B(Food & Beverage) personnel in hotel by using JDI(Job Descriptive Index), to investigate relationships between demographic variables or job type and job satisfaction, to determine the relative importance of the five facets and to identify the effects of job satisfaction on turnover intention by hotel. Questionnaire was developed and distributed to 660 employees who are currently working in food & beverage department of hotel A (Domestic independent deluxe hotel) and hotel B(international chain deluxe hotel). A total of 498 questionnaires were usable; resulting in 75.5% response rate. The survey was conducted between March 16 to 27, 2000. As a result of analysis on job satisfaction, total JDI score was 136.57 out of full mark 210. Personnel of Hotel A was more satisfied significantly with work itself (p<.01), supervision (p<.001), co-worker (p<.01), total JDI (p<.001) than those of hotel B. Total JDI and work itself score were higher on employees of front of the house than those of back of the house in both of hotels. Payroll was the most important facet on job satisfaction. Finally, work itself (p<.001) and payroll (p<.05) had a significant effect on turnover intention in hotel A and work itself (p<.001), supervision (p<.05) and promotion (p<.05) did in hotel B. The findings indicated the necessity of human resource management apt to the vision of enterprise and the organizational culture.

• The Journal of the Korea Contents Association
• /
• v.8 no.12
• /
• pp.414-423
• /
• 2008

The purpose of this article is identify the difference of selection attributes on super-deluxe hotel and economy hotel, which business travellers consider important and understand satisfaction with the results of it so as to seek the way for economy hotel to take superior competition differentiated from the super-deluxe hotel and towards world wide competitive level. And also it is to offer necessary basic concept for new investors or experienced investors who construct economy hotel. The results indicated that this article has an implication to offer basic data for the understand of a model of economy hotel and market segmentation for business travellers who want to the service of super-deluxe hotel level but prefer economy hotel which costs relatively inexpensive.

• Journal of Korean Society for Quality Management
• /
• v.29 no.3
• /
• pp.109-123
• /
• 2001

The purpose of this study is to analyze the differences in the deluxe hotels'service quality in Korea according to the region and the brand. The subjects of this survey for the empirical analysis are limited to the customers of deluxe hotels in Korea: data(1,054 samples) are collected from 16 deluxe hotels among 27 of its kind in Seoul, Pusan, Cheju and Kyongju areas. The results are as follows. First, the hotel service quality between the hotels in Seoul and in provinces makes little difference. Second, the service quality in the Seoul, Pusan, Cheju and Kyongju areas shows significant difference. Third, there is also a significant difference on the service quality between domestic hotel brand and foreign-chained hotel brand.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.65-70
• /
• 2006

The purpose of this study were to measure brand personalities of deluxe hotels in Seoul, and to identify the difference of brand personality between local and international hotels. The questionnaires developed for this study were distributed to 460 employees in kitchen and F&B departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for anaylsis(86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis and t-test, and AMOS(5.0) for confirmatory factor analysis. The results of this study showed that deluxe hotels have brand personalities relatively strong at 'affection', 'sophistication', 'competence' dimensions, and there was a significant difference by hotel nationality. The brand personality scores of international brand hotels perceived by employees were high at the 'excitement'(p<0.001), 'sophistication'(p<0.001), and 'competence'(p<0.01) dimensions, whereas local hotels were considered more obedient(p<0.01). Overall, it could be a key factor for successful brand management that establish a distinctive brand personality, and a localized brand personality measure will lead to more desirable decision making.

• Culinary science and hospitality research
• /
• v.24 no.2
• /
• pp.8-15
• /
• 2018

This study examines the effect of abusive supervision on employees' engagement and commitment in the deluxe hotel. Based on total 272 hotel employees obtained from the empirical research, this study verified total 3 hypotheses. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. Abusive supervision perceived by employees had negative effect on engagement and employees' engagement had positive effect on organizational commitment. Also, abusive supervision perceived by employees did not have a significant effect on organizational commitment, full mediation effect through engagement existed. The study results are expected to be used as data for searching for effective responding ways at an organizational level and find practical ways to further increase employees' positive organizational behavior.

• The Journal of the Korea Contents Association
• /
• v.10 no.6
• /
• pp.450-459
• /
• 2010

The purpose of this study is to difference of the recognition for self-efficacy which staffs of deluxe hotel. This study aimed at: The first, I measure recognizing for self-efficacy which staffs at the first grade Hotel and the second grade hotel. The second, self-efficacy is factor analyzes for the study. The third, I study a difference of self-efficacy the first grade Hotel and between the second grade Hotel staffs. The fourth, I study whether there is a difference in recognition of self-efficacy by each demographic characteristic in Hotel staffs. To research and analyze, survey was conducted to 400 employees working at deluxe hotels in Seoul and 352 survey data were analyzed. The results come up with: The first, As for the recognition of self-efficacy the first grade Hotel and the second grade Hotel staffs, there was the difference that a level of significance. The second, marriage, major, educational background, work period and income level were the difference that a level of significance.

• Culinary science and hospitality research
• /
• v.23 no.1
• /
• pp.10-18
• /
• 2017

This study examined the positive impact of workplace harassment on the employees' counterproductive work behavior at deluxe hotel in Seoul and Tokyo. The study verified a differentiated influence based on the nationality of the employees. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. First, isolation/exclusion (${\beta}=.403$), disrespectful behavior (${\beta}=.312$), physical aggression (${\beta}=.245$), and verbal aggression (${\beta}=.133$) had a positive impact on counterproductive work behavior. However, threats/bribes (${\beta}=.091$) did not show a significant impact. Second, no significant moderating effect based on employees' nationality (Korean versus Japanese) was observed in the relationship between the five workplace harassment factors and CWB. This study will investigate workplace harassment perceived by deluxe hotel employees in Korea and Japan, and the obtained data can also be used to help identify realistic plans to reduce workplace harassment between bosses and subordinates at an organizational level.

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.117-125
• /
• 2016

This study investigated workplace harassment perceived by deluxe hotel employees, examined its effect on their turnover intent, and verified difference in workplace harassment perception according to demographics and job characteristics. Based on total 248 samples obtained from the empirical research, this study reviewed reliability and validity using SPSS program. The hypothesized relationships in the model were tested simultaneously by using regression analysis. The major findings are as follows. First, the disrespectful behavior(${\beta}=.362$), verbal aggression(${\beta}=.336$), and physical aggression(${\beta}=.135$) among workplace harassment have positive effect on turnover intent. Also, according to the result of examining differences in perception of workplace harassment in accordance with employees' demographics and job characteristics, the average values of those in their 20s and those whose working experience was five years or shorter were lowest and they were most exposed to workplace harassment. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.4
• /
• pp.439-446
• /
• 2015

This study considered network quotient (NQ) of deluxe hotel employees and schematized characteristic attributes of being selected by employees with image through correspondence analysis in terms of cognition degree. Self-administrated questionnaires were completed by employees (292 samples) and data were analysed by frequency, t-test, one-way ANOVA, reliability and correspondence analysis. First, the hotel employees indicated the high average value in "participating in special education or seminar for improving ability ($3.85{\pm}0.76$). Second, as a result of analyzing difference according to gender, the average value in men was higher than in women. It was indicated that the higher age and career lead to a rise even in the average value of relationship index. Third, in consequence of carrying out correspondence analysis in order to prepare image map according to cognition level on relationship index in hotel employees, the measurement item that is placed in the closest distance to the response as saying of not so very was the response as saying of "having a lunch (dinner) engagement twice or three times a week." On the other hand, the response as saying of "tending to have many acquaintances compared to coworkers" was schematized in the close distance to the response as saying of very so.

• Korean journal of food and cookery science
• /
• v.13 no.3
• /
• pp.304-313
• /
• 1997

A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64％ of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.