• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.1101-1109
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• 2021

Nowadays, quality affects product or service performance and customer loyalty in the competitive business' environment. This is truly important when it comes to how the customer interprets the service's satisfaction and the judgment of the purchase process as a whole, in view of the fact that service quality is an abstract and elusive construction due to the three characteristics of services: intangibility, heterogeneity, and inseparability of output and consumption. The main purpose of this paper is to determine the hotel service quality using the Fuzzy Analytic Hierarchy Process (FAHP) and SERVQUAL method. In this study, a five-star hotel's real case is considered in evaluating the service quality criteria. The results revealed that Tangibles and Assurance are the most critical service quality criteria in the hotel industry. Accurate records, service consistency, Necessary arrangements for disabled people, Service flexibility to guests' demands, and Providing the services at the time it promises are the most influencing sub-criteria of service quality. These findings indicate that hotels should concentrate on sequentially and organized priority factors to enhance service quality. This method of service quality assessment may also aid in distinguishing between hotels. Finally, as a future direction, more additional parameters can be used as a potential guide in our proposed model for the dynamic decision-making approach.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.3
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• pp.137-148
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• 2023

This study verified the mediating effect of perceived value and the influence of kiosk device characteristics on relationship continuity intention to solve the difficult problems of hotel companies due to the development of current technology and hotel recruitment problems. Two hundred thirty-nine consumers who used kiosk devices in hotels were analyzed using SPSS 23.0 and Smart PLS 4.0. As a result of analysis and verification, it was found that the kiosk characteristics (playfulness, convenience, reliability, usefulness) had a significant effect on all perceived values (emotional value, functional value), and the perceived value also had a significant effect on the relationship continuity intention. Appeared as a result of the influence. However, it was found that the mediating effect of functional value in the relationship between convenience and usefulness among kiosk characteristics was dismissed. These results support the previous studies on hotel kiosks and have academic implications, as well as practical implications for practitioners of hotel companies.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.4
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• pp.193-203
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• 2023

This study aims to propose a reasonable and effective kiosk operation plan for hotels planning to introduce kiosks by verifying how the quality attributes of hotel kiosks, which have recently been rapidly increasing starting with mid-priced hotels, affect customer satisfaction and relationship continuity intention. An online survey was conducted for customers using hotel kiosks. 300 copies were collected, 61 insincere responses were removed, and 239 copies were verified. As a result of the analysis, first, hotel kiosk quality attributes, display color, device design, internal UI, amount of information, display brightness and response speed were found to have a significant impact on customer satisfaction and were partially adopted. Second, in terms of relationship continuity intention, the display color, internal UI, amount of information, and response speed were found to be significant and were partially adopted. Third, customer satisfaction showed significant results in relationship continuity intention. These research results showed partial differences from previous studies on general kiosk users and restaurant kiosk users, and based on these results, academic and practical implications were derived.

• 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.

• Knowledge Management Research
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• v.12 no.1
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• pp.1-16
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• 2011

This study was motivated by consideration of advertising effects on purchase intention of hotel customers in the situation that people can experience in web advertisements more easily and quickly through four main media. We intends to propose strategic web advertising marketing plans by investigating the relation among hotel web advertising attributions, advertising attitude, brand attitude and purchase intention of customers. In conclusion, in the situation that hotel service industry endeavors a lot to attract young customers, according to gentrified consumption culture and changes in an environmental trend, these results are expected to be used as data to establish web advertising marketing strategies to show trendy brand images to hotel customers, especially consumers of N Generation using official websites of hotels.

• Culinary science and hospitality research
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• v.1
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• pp.103-125
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• 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.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.46-60
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• 2008

In the hotel industry, there are the production and consumption of services at the same time, considering direct contact between employees and customers. In this respect, this study was conducted based on more practical factors to grasp employees' feelings and conflicts. The results of this research are as follows. First, individual conflicts among hotel banquet employees influence devotion to the organization which has a direct effect on performance of management. Second, such devotion is closely correlated with the factors of the performance of management. Finally, managing employees' conflicts is the key factor to promote the performance of management. Under these circumstances, there should be more concern in solving problems among employees and special pro-grams for promoting job satisfaction and devotion which bring about more profits as well as a sense of achievement.

• International Journal of Advanced Culture Technology
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• v.10 no.1
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• pp.242-247
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• 2022

This study analyzes the servicescape of a dog-friendly hotel, which is the most important element of travel with a dog, which is increasing as the types of families diversify, and intends to suggest implications for servicescape strategies to enhance competitiveness in the future. The number of households with companion animals is increasing in line with the aging of the population, changes in the demographic structure due to the rapid increase in single-person households, and increase in income. In order to successfully operate a hotel with companion animals, which cannot have all the facilities like a large hotel, we would like to segment the market according to the user's pursuit of convenience and propose an appropriate servicescape design method.

• Journal of Service Research and Studies
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• v.14 no.3
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• pp.79-101
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• 2024

This study aims to investigate the impact of hotel marketing agility on employee job crafting and service innovative behavior in the context of the uncertainties faced by the Korean hotel industry amidst a rapidly changing business environment. In the post-COVID era, hotel companies need to quickly detect market trends and respond flexibly to secure a competitive advantage and promote sustainable growth. Given the high proportion of face-to-face services in the hotel industry, marketing agility is emerging as a core competency to effectively cope with changing customer demands and market dynamics. However, an organization's agile marketing capabilities only take on true meaning when frontline employees voluntarily redesign their jobs and lead service process innovations. In this regard, job crafting, which refers to employees' active redefinition and modification of their job boundaries, can serve as a link between organizational agility and individual innovative behavior. By empirically analyzing the structural relationship between marketing agility, job crafting, and service innovative behavior in the hotel context, this study applies the concept of agility to the field of human resource management and provides new insights into the antecedents and outcomes of job crafting. The results show that hotel responsiveness has a significant positive impact on all three dimensions of job crafting. In the case of speed and flexibility, they had a significant positive effect on task and relational crafting, but the effect of speed on cognitive crafting was not significant. The implications of the study suggest that hotels' rapid decision-making and execution may actually constrain employees' cognitive crafting activities, such as reflecting on and reinterpreting the meaning and identity of their work. Furthermore, it is expected to provide meaningful insights for hotel managers facing environmental upheavals to seek practical measures to enhance agility and innovativeness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.176-183
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• 2013

This study is focused on analyzing the quality importance of hotel SNS(social network service). And by reviewing precedent papers and references regarding concept and quality factors about SNS in hotel industry, it drew proper criteria to select priorities and evaluate hotel SNS quality using AHP. The important factors based upon related theories are suggested in this paper such as information quality, system quality, service quality, interface quality and emotional quality. The survey for empirical study was executed with hotel employees and total 149 questionnaires were used for this study. We used AHP for statistical analysis, As the results, the most important factor is emotional quality factor and the next is interface quality factor.