• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.5
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• pp.1422-1427
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• 2008

Hotel companies have to offer well furnished of a lodging and a meal and must keep the best customer supporting service. Because, customers have very strict standards and require fancy service to hotel that they pay. The Customers have different criteria to select hotel according to their purpose such as accommodation, banquet or convention. Hotel recognitions are also different along the purposes. I analyzed effects of hotel choice by intention to use hotel of customers in this research. To verify the effects, I used a structured model by AMOS 4.0 This study results show that the customers chose hotel in accordance with their intention of stay ; accommodation, banquet or convention etc. However, it is not significant hypothesis, that the guests select hotel along the brand recognition or the service perception.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.97-122
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• 2000

It is currently that there are increasing especially of F&B's revenue well as room's. Thus, Hotel have set foods adapt to customers' need. This paper is targeting on figuring out for food choice factors of tourist hotel customers. Results on this are 1ike follows; Firstly, major factors on the food choice are different by its style respectively. \circled1 Menu's diversity and nutrition degrees have highly influence with Korean sty1e. \circled2 Freshness, Food's degree of temperature and appearance have highly influence with Japanese style. \circled3 Nutritious balance and its appearance have highly influence Chinese style. Secondly, rest factors on the food choice are shown that service factor is generally important in these three style.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.188-202
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• 2008

The purpose of this research was to investigate the effects of various restaurant choice attributes on customer satisfaction that has positive influence on repatronage and word of mouth intent. This study examined relevant literatures, set up some hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was applied to total 478 customers who had visited restaurants around the northern part of Gyeong-gi province. The model was tested using SPSS 12.0 and AMOS 5.0 with 472 samples which received a 99% usable response rate. The results of empirical analysis were as follows: 1) menu quality has a significant effect on customer satisfaction and word of mouth intent. 2) service quality and convenience have a significant effect on customer satisfaction. 3) customer satisfaction has a significant effect on repatronage and word of mouth intent. 4) word of mouth intent has a significant effect on repatronage intent.

• International conference on construction engineering and project management
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• 2020.12a
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• pp.117-121
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• 2020

Many of hotel customers obtain information from hotel websites to find the best alternative. One of the crucial information for the choice is spatial/visual information of hotel rooms. However, hotel website provides photographs only showing representative room features that may not be sufficient to give a full understanding of hotel room to customers. HMD-based 3D virtual environments (HVE) created by 3D camera could improve customers' experiences of hotel rooms by providing full virtual tours of hotel rooms. However, to the best of our knowledge, whether HVE can adequately provide similar customers' perception on spatial/visual information remains unproven as physical hotel rooms. The present study thus aims to verify how similar and reliable information on physical hotel room HVE provides to hotel customers in comparison with hotel website with 2D photograph and display-based 3D virtual environment. For this purpose, this study conducted a comparative experiment to investigate perception of three environments. As a result, the study found that HVE is more effective to provide spatial/visual information as similar as an actual hotel room. In addition, HVE increases customers' perceptions towards the reliability of information, the quality of hotel room and intention to book.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.33-43
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• 2020

The purpose of this study is to investigate the level of payment of accommodation charge to hotel customers and to analyze the differences in hotel choice factors according to the level of payment(low, medium and high prices) to present marketing measures for attracting customers by hotel price range. To achieve the purpose of research, a survey was conducted on hotel customers from February 1, 2020 to April 30, 2020. A total of 350 questionnaires were distributed, eliminating 45 inappropriate copies for analysis, and finally utilizing 305 questionnaires for analysis. According to the analysis, among the basic factors, the biggest difference between groups was hotel size, breakfast menu, restaurants, and auxiliary facilities. It was analyzed that there are differences between groups in the amenity section in the room factor and outside tourism programs in the incidental factor. The main factors were analyzed as the most important factor, although there were no differences between groups. Based on this, the marketing plan is proposed as follows. Low-cost hotels are targeted at women in their 20s with high school diplomas, and it is recommended to have low-cost price policies and promotions. Mid-priced hotels are targeted at men in their 40s with college degrees, and they should strive to operate shuttle buses, promote room prices, and educate employees. In the case of high-priced hotels, it was analyzed that overall service reinforcement, employee education, and viral marketing are important, targeting high school graduates in their 20s.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4229-4236
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• 2014

This study discusses the customer satisfaction as a result of the attributes of menu choice that can meet the needs of foreign visitors. Furthermore, it discusses the possibility that Korean food can be recognized internationally and the research data be available in advance for the people who are going to visit Korea. This study is based on documentary records and empirical studies to analyze and appreciate the effects of customer satisfaction in restaurants that foreigners usually visit. The documentary records are rooted in the related books, papers published in domestic and international associations, academic journals, and various periodicals. According to this research, the attributes of the menu choice in relation to the differences in their purposes has a meaningful influence on the customer satisfaction, so the menu choice of foreign tourists drives their gratification of Korean food. In short, the explanations and ingredients list about items in Korean restaurants need to be improved and explained to increase the number of potential foreign tourists.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• Journal of Distribution Science
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• v.20 no.2
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• pp.19-29
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• 2022

Purpose: Understanding the distribution channel is a foundational element of successful hotel revenue management. This study aims to assess hotel distribution network partnerships and develops a model that can be utilized to ensure hoteliers are not becoming increasingly reliant on a single channel, optimize their market exposure, and maximize their portion of the overall worth of the network. Research design, data and methodology: This study utilizes a grounded theory approach to form a theoretical model by analyzing and examining the current practice of hotel distribution management through interviews with 15 stakeholders in Indonesia, such as hoteliers, online travel agents, wholesalers, and connectivity managers. Results: Based on data analysis, we describe hotel distribution elements, revenue team, managed channels, and channel prioritization for a different type of hotel. Finally, we propose a distribution channel model that comprises hotel teams, customer types, indirect channels, and direct channels. Conclusions: The model contributes to the literature by exploring the options of distribution channels for various hotel types to support hotel revenue management practice. By utilizing our model, practitioners can have a complete picture regarding the strategic choice of the channel by considering their hotel capacity and market target.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.43-69
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• 2005

Generally, brand is the title for discriminating their own goods and service from other competitive company, brand-image means customer's good and bad affection or loyalty the brand of specific company. Customers often choose the goods according to the value of goods brand. In terms of this viewpoint, the value of company's brand is very important factor to the company's success. Brand-image also effects customers on selling company's goods. Specially, to the hotel business that should ensure lots of customer for a long period with the interest and credit of customers, its brand-image is more significant. What the image is looked upon as a important factor in marketing is due to the difficulty of discrimination against goods standardized in price and quality. Therefore, the company's image acts as a more important marketing factor in the high industrial society. Also it means a lot to the customer's purchasing behavior. When the company's brand-image is recognized or discriminated, customer's memory is longer and customer's reliability is raised than other company's advertisement and public information. Nowadays, most of hotels are perceiving the importance on their own brand-image but in the lack of deep study and systematic strategy in reality. The purpose of this study is to research the effect on customer's purchasing intention of hotel brand-image and choice-attribution. The empirical research has been done from 23April, 2004 to 20May, 2004. Data were collected from general customers who are using hotel located in Taegu. In conclusion, hotel brand-image depends highly on, the service quality of hotel staff and reputation of hotel. Besides, this acts on customer's hotel choice decisively.