• Culinary science and hospitality research
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• v.7 no.2
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• pp.25-48
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• 2001

Since 1998 IMF economic crisis, hotel companys have made an operation innovation in generally to reinforce a competitive power. Never ther less, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of tie hotel very largely depends, Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.363-369
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• 2016

Purpose: The purpose of this study was to understand the interrelationships among diversity management, employees' job engagement, and organizational commitment in a deluxe hotel. Methods: In a total of 344 F & B employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. Results: The proposed model provided an adequate fit to the data, $x^2$=316.722 (df=112), CMIN/df=2.828, GFI=0.899, NFI=0.941, IFI=0.961, TLI=0.953, CFI=0.961, RMSEA=0.073. SEM results showed that diversity management (building cultural awareness: ${\beta}$=0.206; pragmatic management policy; ${\beta}$=0.315) had a positive and significant influence on job engagement. Also, employees' job engagement (${\beta}$=0.623) had significant positive effects on organizational commitment. Conclusion: This study shows diversity management of hotel employees and its effectiveness as well as which diversity management is needed positive attitude.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.375-385
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• 2008

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. Human resource is a significant key for the hotel business as it could lead to a success or failure. It would be overwhelming for employees if they carry all the burdens on their shoulders to impress the customers and improve the service culture in this fast-changing society with different colors of human desire. Therefore, it is essential to focus on developing strategies of efficient organizational as well as human resource management, and the managerial leadership with capability of understanding the organizational structure should play the leading role, considering the specific characteristics of hotel business. The purposes of the study are transformational leadership and transactional leadership comparison analysis of hotel F&B to management strategy.

• 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.6 no.1
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• pp.197-224
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• 2000

The ballyhoo surrounding internet continues to intensify. This study was made to determine how the hotel food & beverage goods is using this potentially revolutionary marketing and management tool by taking an exploratory look at the internet and at worldwide-web hotel sites. The type of hotel-related sites that exist on the web was examined. To have a successful web site and realize the potential of that tool, one must make some plans carefully Also, being on the internet requires a full marketing strategy, and one must know his own personal goals. The goals are to increase worldwide visibility, upgrade public relations and publicity, develop sales, and include new technology in internal communication. The internet also has a communication function for internal management takes. hotel companies have established themselves on the Web with their own web sites or via a link from a third party. Using the evidence from many of these sites this study reveals the current strengths and weaknesses of the use of the internet as a business and marketing tool by hotel food & beverage goods.

• Asia pacific journal of information systems
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• v.26 no.4
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• pp.561-576
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• 2016

This paper aims to develop a conceptual model of smart tourism destination competitiveness to provide implications in terms of smart tourism destination realization and smart tourism destination competitiveness development. A literature review on tourism destination competitiveness and smart tourism destination is performed. A conceptual model is suggested on the basis of the model of destination competitiveness developed by Crouch and Ritchie (1999). The suggested conceptual model integrates the traditional concepts of comparative advantages and competitive advantages, seven core resources and attractors, and five destination management factors. Smart technology is included as a new core resource and attractor in the model. This study is the first to comprehensively conceptualize smart tourism destination competitiveness. Moreover, this study has practical value in the sense that it focused on the convergence between smart technology and other factors.

• Asia pacific journal of information systems
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• v.26 no.2
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• pp.247-262
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• 2016

Almost all Koreans recognize the Dolhareubang as a representative symbol of Jeju. However, as the development of online technology progressed, the image and perception of the Dolhareubang is also expected to change. Thus, this study explored the perceived images of Dolhareubang by focusing on residents in Seoul, Korea using Q methodology. The goal of this research was to evaluate this iconic representation of Jeju as an important component of the island's online tourism destination image. The Q-set was developed from existing literature and defined conceptually in terms of 'value', 'resource', 'story', and 'image'. Thirty five respondents were recruited as P set. Findings indicated four distinctive clusters that perceived the Dolhareubang differently and differences in perceptions were observed in terms of age. The examination of destination image and the exploration of the perceptions of Dolharuebang as a representative of Jeju could contribute to online destination image management or development, which is a crucial component of smart tourism.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.1-6
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• 2021

For competitive hotel business, the hotel must have a sound prediction capability to balance the demand and supply of hospitality products. To have a sound prediction capability in the hotel, it should be prepared to be equipped with a new technology such as quantum computing. The quantum computing is a brand new cutting-edge technology. It will change hotel business and even the whole world too. Therefore, we study the impact of quantum computing on supply chain management (SCM) and hotel performance. Toward the goal we have developed the research model including six constructs: quantum (computing) prediction, communication, supplier relationship, service quality, non-financial performance, and financial performance. The result of the study shows a significant influence of quantum (computing) prediction on hotel performance through the mediating role of SCM in the hotel. Quantum prediction is highly significant in enhancing the SCM in the hotel. However, the direct effect between the quantum prediction and hotel performance is not significant. The finding indicates that hotels which would install the quantum computing technology and utilize the quantum prediction could hugely benefit from the performance improvement.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.175-204
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• 2002

• Journal of Smart Tourism
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• v.3 no.2
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• pp.1-3
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• 2023