• Title/Summary/Keyword: Deluxe Hotel

Search Result 130, Processing Time 0.035 seconds

A Study on the Recognition of Hotel Customer on outside restaurants open a business at Super Deluxe Hotel in Seoul (특급호텔 식음료부 활성화를 위한 체인레스토랑 입점에 대한 호텔고객의 인식에 관한 연구)

  • Kim, Kwan-Sik
    • Management & Information Systems Review
    • /
    • v.26
    • /
    • pp.205-230
    • /
    • 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.

  • PDF

A Study on Tourist Hotel Food & Beverage in Korea (HOTEL 노사관계의 현황과 문제점해결방안 연구)

  • 이권복
    • Culinary science and hospitality research
    • /
    • v.1
    • /
    • pp.91-102
    • /
    • 1995
  • The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

  • PDF

A Study on the Job Attitude of Cook at Deluxe Hotel in Kyongju (I) - An Analysis on the General Characteristics about Job of the Cook - (경주지역 특급호텔에 종사하는 조리사들의 직무에 대한 실태와 의식조사연구(I) -조리사들의 근무현황, 자격증, 근무처에 대한 불만, 해외연수 경험에 관한 분석-)

  • 신애숙;고기철
    • Korean journal of food and cookery science
    • /
    • v.13 no.2
    • /
    • pp.157-167
    • /
    • 1997
  • This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7% of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

  • PDF

Strategy of Purchasing Management for Hotel Food Materials (호텔 식자재 구매관리 전략)

  • Park, Jae-Wan
    • The Journal of the Korea Contents Association
    • /
    • v.7 no.10
    • /
    • pp.302-310
    • /
    • 2007
  • This research, through an empirical analysis of the management of food materials in the super deluxe and deluxe hotels in Seoul, verified the difference, and established strategies according to the difference. According to the study, to enhance the level of the food material management, the introduction of scientific methods and system of the deluxe hotels has to be preceded, the training of special inspectors and the utilization of inspection methods needs improvement, and the purchasing contracts and effective purchasing methods have to be renewed. As for the storing management, the difference between hotel grades was low. The implication of this study as follows. First, to enhance the efficiency of man power operation, we have to introduce computer systems. Second, training based on the food materials purchasing manual has to be achieved. Third, we have to increase inspectors' specialty through the arrangement of man power rotation.

The Relationship between Goal Orientation and Service-Oriented Organizational Citizenship Behaviors - A Case of Five Star Deluxe Hotel Employees - (목표 지향성과 서비스 지향적인 조직시민행동 간의 관계 - 특 1급 호텔 근무자를 중심으로 -)

  • Kim, Ji-Eun
    • Culinary science and hospitality research
    • /
    • v.20 no.1
    • /
    • pp.1-17
    • /
    • 2014
  • Under the needs to study the predictors of the frontline employees' service-oriented organizational citizenship behaviors(OCBs) in the hotel industry, this study aimed to the influence of goal orientations on the OCBs. The two factors of performance goal and learning goal orientations were hypothesized to influence each dimension of OCBs(loyalty, service delivery, and participation). The data from 266 five star deluxe hotel employees were analyzed with descriptive statistics, multi-variate analysis of variance, and structural equation modeling conducted using SPSS 19.0 and AMOS 20.0. The results showed learning goal orientation positively influenced all dimensions of the OCBs while performance goal orientation positively influenced all dimensions except loyalty. These results suggest that hotel practitioners need to seek the applicants who are willingly oriented to specific goals at recruiting process. Furthermore, hotel organizations need to utilize the employees' goal approach to motivate their performances.

A Study on the Influence of Experiential Marketing in Deluxe Hotel Restaurants on Brand Personality (특급호텔 레스토랑의 체험 마케팅이 브랜드 개성에 미치는 영향)

  • Kim, Ju-Young
    • Culinary science and hospitality research
    • /
    • v.18 no.5
    • /
    • pp.33-44
    • /
    • 2012
  • The purpose of this study is to investigate the impact of experiential marketing on brand personality in the hotel restaurant. Especially, it verifies the relationship between experiential marketing and brand personality factors in hotel restaurants. Research methods targeting customers with deluxe hotel dining experience draw detailed brand personality factors and hotel restaurant experiences, along with an investigation of relationship between brand personality and strategic experience. As a result, among five factors of sense, emotions, perception, behavior, and relationship, only action and relationship influence competence, good feelings, activity, sophistication among five factors of competence, good feelings, activity, sophistication and strength. Therefore, future research should include the comparison of brand personality dimensions and the development of criteria for brand personality.

  • PDF

A Study on Using Realities for Hotel Lobby -Focused on Resort Hotel in Cheju (호텔로비의 이용실태에 관한 조사연구-제주지역 관광호텔을 중심으로)

  • 최재권
    • Korean Institute of Interior Design Journal
    • /
    • no.3
    • /
    • pp.71-77
    • /
    • 1994
  • The purpose of this study is to investigate the utilization of the interior environment in hotel lobby and to grasp the requests of visitors. The significance of the study is to illustrate the present characters of hotel lobby and to offer the basic data for future hotel projects. The materials for this study has been collected through questionnaires garnered from six deluxe hotels in Cheju, and statistically analyzed by the semantic differential scale of L. E. Osgood. The conclusion of this study as follows . 1) Hotel lobby is used as waiting space for a short time and frequent use is four times a day. The lobby is used by the quest for meeting , waiting as a resting place while it serves as the visitor's meeting and resting place. 2) The user prefers the lobby's open space. It is desirable for the area of activity of a quests and visitors to have separate entrances. The space composition of the lobby is centrally located between the room and subsidiary equipment. The hotel lobby has needed of a method which promotes lobby image through a magnificent view of the outside.

  • PDF

An Analysis of Financial Ration for the Profitability in the Hotel Industry (호텔기업의 재무비율과 수익성간의 관계)

  • Park Tae Su;Lee Sang Geon
    • Journal of Applied Tourism Food and Beverage Management and Research
    • /
    • v.15 no.1
    • /
    • pp.81-97
    • /
    • 2004
  • The purpose of this study is to suggest management information through the analysis of relationships between financial characteristics and financial performance to the owners and managers of super deluxe hotels in Korea. The data of super deluxe hotels were collected by the electronic F/S announcement system. Forty-two hotels, which have financial statements for the previous three consecutive years were chosen as the sample of analysis. Return on total assets and times interest earned, asset turnover, current ratio of the super deluxe hotels are correlated. Return on total assets and asset turnover, sales growth rate, times interest earned are also correlated. And productivity and asset turnover of chain hotels are correlated. Based on this study, it can be concluded that chain hotels are maily correlated with growth ratio and activity ratio. Otherwise non-chain hotels are mainly correlated with current ratio and safety ratio.

  • PDF

The Influences of Changes in Macro-Environments on Hotel Sales: Cases of Deluxe Hotels in Gyeongju City (거시환경변화가 호텔매출액에 미치는 영향: 경주지역 특급호텔을 중심으로)

  • Son, Eun-Ho;Park, Duk-Byeong
    • The Korean Journal of Community Living Science
    • /
    • v.19 no.4
    • /
    • pp.697-706
    • /
    • 2008
  • Generally, tourism environments are classified as macro or micro environments. Hotel revenues are influenced directly and indirectly by macro and micro environments. This study aims to examine the determinants of the change in macro-environments on hotel revenue. The explanatory variables in this research were wage, exchange rates (ER), consumer price index (CPI) and seasonality. The results of this study were as follows; The CPI and ER significantly affected the hotel food and beverage sales. The seasonality (summer and autumn) and wage significantly affected the hotel room sales. Wage and seasonality (summer and autumn) also significantly affected the total sale on the hotels.

  • PDF

한국관광호텔 식음료시설의 고객만족분석

  • 김기영
    • Culinary science and hospitality research
    • /
    • v.1
    • /
    • pp.103-125
    • /
    • 1995
  • The result of this study well be influenced on hotel food & beverage to large extent. And that is linked with what the government is pursuing. What This study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Thrid, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

  • PDF