• Journal of Smart Tourism
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• 제3권3호
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• pp.1-3
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• 2023

• 한국조리학회지
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• 제1권
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• pp.91-102
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• 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.

• 한국조리학회지
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• 제22권6호
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• pp.33-51
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• 2016

The hotel industry needs to make the competitive advantage difficult to be imitated in order to remain sustainable in competitive business circumstances. Front-line employees' service-oriented citizenship behaviors(OCBs) can be such a strength from the perspective of organizational system. With an aim of investigating the antecedents of the hotel front-line employees' service-oriented OCBs, this study proposed a theoretical framework linking authentic leadership to service-oriented OCBs with goal commitment as a mediator. A total of 260 cases without missing values have been used for the final analysis and structural equation modeling (SEM) is employed using the SPSS and AMOS 7. It was first found that self-awareness and relational transparency of authentic leadership made a significant impact on their goal commitment while balanced processing and moral perspective failed to influence them. Second. goal commitment influenced all sub-factors of service-oriented OCBs. Third, moral perspective and relational transparency of authentic leadership significantly influenced service-oriented OCBs while self-awareness and relational transparency failed to make it. Finally, goal commitment significantly makes an intervening effect for the relationship between self-awareness & service-oriented OCBs and relational transparency & service-oriented OCBs but failed to intervene the other relationships. The results provide theoretical and practical implications regarding directions of leadership styles and HR management in the hotel industry and suggestions for the further extended studies.

• 한국실내디자인학회논문집
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• 제25권4호
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• pp.13-22
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• 2016

With the change of the times, the hotel industry of modern city also becomes diversified. Especially the appearance of boutique hotels gives customers a new understanding of hotels. Boutique hotels are different from ordinary hotels which only provide accommodation. It provides customers with different experiences and innovation space of life style. Therefore, the appearance of boutique hotels could be considered as the mature performance of hotel industry. Therefore, the purpose of this research is to discuss the design features of guest rooms of boutique hotels. The methodologies of this research are to investigate the concept and characteristics of boutique hotels, to grasp the direction of the guest room design and to come to the conclusion using the method of case study. The scope of this research is based on the hotel design characteristics mentioned in preliminary studies of Korea and China (after 2010). The guest room design characteristics of boutique hotels are classified. The scope of the selected examples is the 20 boutique hotels opened in recent 5 years (newly opened or re-opened) since 2010, in which there are 2 Korean cases and 18 foreign cases. Chapter 4 classifies the guest room design characteristics of boutique hotels into four characteristics of hybrid, experiential, regional and environmental by literature review.

• The Journal of Asian Finance, Economics and Business
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• 제8권4호
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• pp.777-786
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• 2021

The main purposes of this study are (1) to investigate the extent and level of corporate social responsibility (CSR) practices of the hotel in Thailand, (2) to test the different level of CSR practices of the hotel between CSR-in-process and CSR-after-process, and (3) to examine the effect of CSR practices on hotel's performance measured by balanced scorecard (BSC). This study employs survey data collected from 402 owners and executives of hotels in Thailand. Descriptive analysis, paired sample t-test, correlation matrix, and multiple regression were used to analyze the data from the mailed questionnaire. The results show that both CSR-in-process and CSR-after-process practices of hotels were at a high level. However, the level of CSR-in-process practice of hotels was significantly higher than CSR-after-process practice. Moreover, the study found the positive effect of both CSR-in-process and CSR-after-process practices on hotel performance measured by BSC. The results of sensitivity analysis also show the positive effect of CSR-in-process and CSR-after-process practices on each of all six perspectives of BSC. The findings of this study can point to the reasonable reason why hotels should implement CSR practices into their business strategies. In addition, the study demonstrates that stakeholder theory can explain the effect of CSR practices on corporate performance.

• Asia pacific journal of information systems
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• 제33권3호
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• pp.677-701
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• 2023

With the rapid advancement of social media analytics and artificial intelligence, many studies have used online customer reviews as an important source to measure service quality in many industries, including the hotel industry. However, these studies have failed to identify the relative importance of different dimensions of service quality and their role in customer satisfaction. To fill this research gap, this study aims to identify the effects of service quality on hotel customer satisfaction from the multidimensional perspectives using sentiment analysis with self-training on online reviews. Additionally, the moderating role of the brand of origin for each service quality dimension is also investigated. Drawing on the SERVQUAL model and brand of origin concept, this study develops 12 hypotheses and empirically tests them using 30,070 online customer hotel reviews collected from TripAdvisor.com. The results indicated that overall service quality and each dimension of SERVQUAL significantly influenced customer satisfaction of hotels. The results also confirmed the moderating effects of brand of origin on overall service quality. However, the moderating effects of brand of origin for the tangible, reliability, and empathy dimensions of service quality were significant, whereas the effects for responsiveness and assurance were not. This study sheds new light on service quality measurement by analyzing the multidimensional features of service quality and the role of brand of origin in the hotel service context.

• 한국콘텐츠학회논문지
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• 제9권7호
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• pp.304-314
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• 2009

우리나라 대부분 호텔기업의 가치평가는 자산가치에 초점을 두어 임시 단편적으로 결정되고 주로 거래당시의 부동산 시장환경에 큰 영향을 받아왔다. 그러나 호텔기업도 다른 업종의 기업과 마찬가지로 수익창출을 통한 기업가치의 극대화를 목적으로 하기 때문에 호텔기업의 가치평가는 수익가치로 계산하는 것이 타당할 것이다. 이에 본 연구는 호텔기업의 회계적 지표와 기업가치 간의 관련성 및 기업가치에 미치는 영향을 분석하여 기업의 외부정보이용자에게 호텔기업에 투자할 경우 합리적인 판단을 할 수 있도록 정보를 제공함을 목적으로 하였다. 연구결과는 다음과 같다. 첫째, 호텔기업들은 변수들간 상하위 25%의 차이가 많이 발생하고 있다. 특히 신규투자증가율과 매출액증가율 그리고 자기자본순이익은 하위 25%의 호텔기업이 음(-)의 부호를 보이고 있다는 것이다. 둘째, 특1급 호텔의 경우 자산규모와 부채비율간에는 99% 수준에서 음(-)의 유의함을 보여주고 있다. 이는 자산규모가 클수록 부채비율이 낮음을 나타내는 것 이다. 신규투자증가율과 부채비율도 99% 수준에서 음(-)의 유의함을 보여주고 있어 부채비율이 높을수록 투자율이 낮음을 알 수 있다. 셋째, 특1급 호텔과 특2급 호텔의 총자산규모 기업가치에 99% 수준에서 유의한 영향을 미치는 것으로 나타났다. 또한 특2급 호텔의 경우에는 유보율도 90% 수준에서 양(+)의 차이가 나타났다.

• International Journal of Computer Science & Network Security
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• 제22권11호
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• pp.236-240
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• 2022

The main purpose of the study is to analyze the key aspects of state regulation of the hotel and restaurant complex in the system of tourism development and the national economy. The effectiveness of the regulation of the hotel and restaurant complex in the system of development of tourism and the national economy largely depends on the presence of an effective central executive body that would take care of the problems of the development of the industry, the quality and perfection of legal support, a strategic view of programming the development of the industry within the state and regions, as well as administrative mechanisms of public administration, which fully ensure control over the activities of economic entities and the quality of the services they provide. Based on the results of the study, key aspects of state regulation of the hotel and restaurant complex in the system of tourism development and the national economy were identified.

• 한국실내디자인학회논문집
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• 제24권2호
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• pp.3-10
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• 2015

Themed hotels is a new form of hotel development that is rising at home and abroad. In the hospitality industry has a leading position. And The design of the themed hotel is different from tradition as hotel as it more innovative. People are attracted to themed hotel for its' unique interior design especially the guest room. For the sake of promoting the themed hotel's running better, guest room design characteristics can't be neglected. Therefore, this paper will analyze the characteristics of the guest's room design in the themed hotel. This paper initially narrates the concept, features and current situation, and then makes an analysis about the types of theme hotels in combination with examples. Secondly, through the thesis analysis of prior research, key words, hybridity, interactions, symbolic, diversity and regionalism about features of rooms in theme hotel are given. Finally, examples about theme hotels at home and abroad opened after 2005 are taken as the center, through which features of rooms in each theme hotel are analyzed. By the analysis of conclusion, basic current situation of rooms in theme hotels is given. The findings of this research will provide a reference to design the guest's room of the themed hotel.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.175-204
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• 2002