• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.49-55
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• 2023

This study aims to analyze research trends related to the exhaustion of hotel employees and social workers and present the tasks and directions of future exhaustion research for hotel employees and social workers. To this end, 423 candidates for registration and registration of the Korea Research Foundation from 2012 to 2022 and master's and doctoral dissertations (178 papers) were analyzed according to the research period, research topics, research subjects, and research methods. As a result, from 29 papers in 2012, 49 studies were published in 2013, and 53 studies in 2020, indicating that they are gradually rising. Second, job burnout was the highest among hotel employees and social workers, followed by interpersonal relationships, practice, career, techno, safety accidents, and job burnout. Third, hotel employees and social workers were the highest among the subjects related to the exhaustion of hotel employees and social workers, followed by hotel employees and social workers. Fourth, quantitative research was conducted the most as a method for the exhaustion of hotel employees and social workers, and qualitative research was conducted a lot. According to these research results the study suggests that it is necessary to rediscover the meaning of research on burnout of hotel employees and social workers, which directly affects hotel employees and social workers, and to find ways for hotel employees and social workers to feel less burnout.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Korean Management Science Review
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• v.10 no.1
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• pp.157-170
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• 1993

This paper describes how Taegu-Prince Hotel develops and operates Hotel Information System. This paper especially explains the organization of Taegu-Prince Hotel, the configurations of hardware and software, and the effects and problems of Hotel Information System.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.3
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• pp.27-34
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• 2011

The DIABUTSU hotel was built first in Korea and we know that the hotel was built in 1888. However, it has many questions. This study was conducted to uncover the truth. Non-text media in the study is useful to take advantage of the media. However, it is not used in Korea. I prefer that study by Non-text Media. The findings, DIABUTSU hotel was built in 1884. It was Japanese-style two-story wooden building. HORI was hospitality there and many foreigners stayed. Underwood, Appenzeller and Carles were this hotel and they recorded about the hotel in 1885. We know that three story building was the first hotel. But this is wrong in fact. The first hotel is Japanese-style wooden building built in 1884.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.37-58
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• 2002

Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel restaurants have begun to face an intensive competition. Hotel food at Beverage have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary fur hotel restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the following findings. Firstly, the competitiveness of hotel restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.

• Management & Information Systems Review
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• v.26
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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.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.3
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• pp.77-88
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• 2023

This study focuses on hotel kiosks that have begun to be introduced in earnest in mid-priced hotels, and the quality attributes of hotel kiosks, which are expected to be introduced throughout the hotel industry in the future, and validates them using a revised IPA(Importance-Performance Analysis). An online survey was conducted targeting hotel users who had used hotel kiosk devices, and difference analysis and IPA analysis were conducted on 239 people, excluding 61 who responded insincerely. As a result of the verification, there was no significant difference in hotel kiosk quality attributes by age, but there was no significant difference by age. It was found that there was a significant difference. As a result of analyzing the difference between importance and satisfaction, it was found that there was a partially significant difference. These results suggest standards for quality attributes in hotel kiosks and provide academic implications for future research and practical implications for hotel management practitioners.

• Journal of the Economic Geographical Society of Korea
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• v.14 no.4
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• pp.524-539
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• 2011

This paper aims to analyze the characteristics of hotel REITs' performance and operation, and to examine their use for activating the hotel industries in Korea. The results of this study are as follows. First, hotel REITs underperformed average REITs and investment proportion of hotel REITs compared to total REITs has been curtailed after 1998. This is because performance of hotel REITs is sensitive to business fluctuations. Second, hotel REITs have mainly invested chain hotels, and shared their role with professional hotel management companies. Third, hotel REITs are to be useful for activating the hotel industries in Korea. In this context, major implications are presented to use healthcare REITs effectively.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.21-41
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• 2005

This study proposes the customer quality a parameter of service quality from a new perspective, develops and evaluation scale for it in relation to service business, analyzes and evaluates the its effect on service quality and performance. First, the concept of service quality and customer quality was investigated in the literatures, to find a basis for its relation to the quality of hotel service. However, previous 1) Among the service quality components, the strongest correlation exists between physical quality and service quality. 2) Hotel quality is most influenced by customer quality, followed by service provider quality and physical quality showing that when customer quality is incorporated as a prerequisite parameter if hotel quality it has the most effect on hotel quality, which is a new result. 3) Customer quality plays a significant indirect role via hotel quality on performance, and the physical quality and service provider quality offered to the customer at a hotel have more direct effect on performance, illustrating the difference in the effect on hotel quality depending on the component of hotel quality. 4) The evaluation of hotel quality and performance becomes more meaningful and valid only when customer quality is included as a prerequisite parameter of hotel quality to strongly interact with service provider quality 5) Comparative analysis of the different qualities according to the hotel class show a significant difference in customer quality, physical quality and service provider quality and performance between first-class and second-class hotels.

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