• 한국식생활문화학회지
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• 제21권1호
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• pp.65-70
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• 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.

• 품질경영학회지
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• 제29권3호
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• pp.109-123
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• 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.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.81-97
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• 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.

• 한국콘텐츠학회논문지
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• 제11권6호
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• pp.459-471
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• 2011

본 연구는 특급 호텔예식 웹사이트 품질이 웹사이트 만족과 신뢰 및 구매의도에 미치는 영향을 연구하고자 하였다. 이에 특급호텔 예식 웹사이트 이용경험이 있는 고객을 대상으로 설문지 총 300부를 배포하여 최종 244부를 실증분석에 이용하였다. 본 연구의 실증분석 결과를 통하여 다음과 같은 결론을 제시할 수 있다. 첫째, 호텔예식 웹사이트 품질인 정보품질과 서비스품질은 웹사이트 만족과 신뢰에 긍정적인 영향을 미친다. 둘째, 호텔예식 웹사이트 품질인 서비스품질은 구매의도에 유의수준에서 긍정적인 영향을 미치지만, 정보품질은 구매의도에 어떠한 영향도 미치지 않았다. 셋째, 호텔예식 웹사이트 만족은 웹사이트 신뢰와 구매의도에 긍정적인 영향을 미친다. 넷째, 웹사이트 신뢰는 고객의 구매의도에 긍정적인 영향을 미친다는 것이다. 따라서 특급호텔에서는 웹사이트 방문 고객을 위한 다양한 전략을 마련하여야 할 것이다.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.116-123
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• 2006

The purposes of this study were to develop a tool for assessing internal branding performance and to identify the difference of internal branding performance between local and international hotels. The internal branding performance measure was developed through literature studies and face-to-face in-depth interviews with managers in various departments of 5 deluxe hotels. The questionnaires were distributed to 460 employees in food and beverage departments of 11 deluxe hotels in Seoul, and a total of 398 questionnaires were used for analysis ($86.5\%$). 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 the measure developed in this study was reliable and valid for assessing internal branding performances of hotels. In addition, the internal branding performances of hotels were high at understanding of brand dimensions and relatively low at work and organizational culture and human resource management dimensions, and local hotels showed lower levels of performance than international hotels at the dimensions of work and organizational culture (t = -3.801, P < 0.001) and human resource management(t = -5.397, p < 0.001). In conclusion, it is considered that a strong internal branding strategy should be established for successful brand management, and the practical measure for internal branding performance would be a key factor.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.163-185
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• 1998

It is expected that marketing environment of the hotel industry will change much this year. Hotels should make strategic marketing activities to cope with the rapid change of the environment positively. With the case study of marketing activities for American market of "L" Hotel, a deluxe hotel in Seoul, this study is to present the ways of improving marketing activities of a tourist hotel. U.S.A market has been emerging as the most important market in deluxe hotels with strong value of U.S. dollar currency. To get more Ameriean staying guests. hotels had better make effortis in American market as follow. First, hotels should select corporate market as main target market in U.S.A market. Second, hotels should make preferred corporate rate contracts with corporate travel departments of corporate accounts as their house agents Third, hotels should recognize Global Distribution System as major eservation network in U.S.A Fourth, hotels should advertise effectively in G.D.S in order that agents may reserve the hotel with its visual information. Fifth, hotels had better make the most use of three branch offices of K.N.T.O and sale offices of their affiliated reservation system to get useful information on corporates and travel agents.el agents.

• 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.

• 동아시아식생활학회지
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• 제16권2호
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• pp.207-214
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• 2006

The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.25-32
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• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.