• 한국조리학회지
• /
• 제23권6호
• /
• pp.89-98
• /
• 2017

This research focused on recognizing and empirically testing a relationship between brand personality congruence and brand extension, which can lead to effective marketing strategies for the hotel industry. The objective of this research was to identify how customer's brand personality congruence affect brand extension and to then address what the most appropriate brand extension types for hotel brands are. This study offered a better approach to assess the broader impact of extension strategy for the marketer managers. The methodology for achieving these objectives were described in the following sections: developing measurements based on extensive reviews of literature and analyzing data utilized a exploratory factor analysis and a series of simple linear regression analyses. The result of this study showed customer's brand personality congruence had a great impact on the customer's positive attitude toward core brand. However, customer's attitude toward core brand had no impact on the updated attitude. The findings provided some theoretical and managerial implications for hotel operators.

• 한국실내디자인학회논문집
• /
• 제24권6호
• /
• pp.183-191
• /
• 2015

The servicescape of a hotel means the physical environment in which a service is produced and consumed. The users perceive the quality of the service and their inner response affects their satisfaction or behavior such as repurchase. Servicescape has been addressed mainly in marketing as a strategic element of service marketing research. The aim of this research is to find out which dimensions of servicescape is required in hotel facilities and to identify servicescape of tourist hotel in Seoul. For this study, questionnaire survey with facilities users and site research were used. Servicescape factors were derived cleanliness, convenience, aesthetics and ambience. According to case study, the most significant servicescape need for hotel facilities was cleanliness. Therefore, facility managers must continuously manage the facilities. In terms of convenience, layout of guest bathrooms and furniture was the important indicator of servicescape. Facility aesthetics play an important role as differentiation from competitors. By providing a customized design, customers choose hotels that best satisfy their needs. It is important to recognize that ambience can be controlled to a large extent by facility management.

• Asia Pacific Journal of Business Review
• /
• 제1권1호
• /
• pp.23-39
• /
• 2016

This study focuses on halal certification from the viewpoint of Malaysian restaurant managers. The increasing demand of halal food from the Muslim and non-Muslim consumers has given a good indicator to the hospitality industry to have the eating establishments halal certified. A sample of 643 restaurant managers has been selected throughout Malaysia using systematic sampling. Questionnaires were distributed using mail survey and data was then entered to SPSS version 21 for further analysis. It is gathered from the descriptive statistics that cleanliness during food preparation, meaning of halal and halal certification is important when dealing with food in a Malaysian restaurant setting. The results indicated that restaurant managers have high expectations toward halal certification. Furthermore, halal certification does generate some benefits beyond religion that contribute to Malaysia's positioning as a tourism destination and global halal hub.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제8권
• /
• pp.21-33
• /
• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• 한국조리학회지
• /
• 제22권3호
• /
• pp.212-223
• /
• 2016

본 연구의 목적은 거시경제변수의 수익률 및 변동성이 호텔 레저 주가지수 수익률 및 변동성에 대해 정보이전효과가 존재하는 지에 대해 알아보는 것이다. 실증분석을 위해 2000년 1월 4일부터 2015년 12월 31일까지 자료가 사용되었다. 연구의 주요 결과는 다음과 같다. 첫째, 시간가변 AR(1)-GARCH(1,1) 모형을 이용하여 분석한 결과, 거시경제변수으로부터 호텔 레저 주가지수로 수익률 및 변동성의 이전효과는 통계적으로 존재하지 않는 것으로 나타났다. 둘째, 환율(KOSPI)과 호텔 레저 주가지수의 수익률 간에는 음(양)의 관계를 가지는 것으로 나타났다. 마지막으로 원유(금리)와 호텔 레저 주가지수의 변동성 간에는 양(음)의 관계를 가지는 것으로 관측되었다.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제9권
• /
• pp.303-320
• /
• 1998

Today the corporate environment is changing rapidly in a standpoint of politics, economics, society and technology environment. So corporates need a management strategy in another point of view. As a new menagement strategy it is introduced corporate culture. The corporate culture should be built with the core of CI, in order to be adapted to peripheral circumstances of the company. The purpose of this thesis is to contribute to manage the systematic management of corporate image by inquiring into corporate identity. Through the research of the deluxe hotels in seoul it is tried to find hotel CI-concept. As a result, the knowledge level of hotel managers is a little low and considered simply as the modification of basic elements and development of a visual idenification system. The emphasis must be on the coordination and integration to create a desired coroporate image and to communicate this image created for the target audience in a systematic and unified mannr.

• The Journal of Asian Finance, Economics and Business
• /
• 제9권5호
• /
• pp.519-529
• /
• 2022

Many consumers are opting for online booking over traditional booking systems. Customers can actively seek out information about hotels and lodging services, as well as book rooms, at any time and from any location. Customers also feel more supported when they interact with virtual assistants or professionals. Recognizing this issue, several hotels have focused on improving their websites by incorporating aspects that encourage customers to book directly through the hotel's website. The study's goal is to discover what factors impact people's decisions to book a hotel stay through the hotel's website. Therefore, hotel managers and owners can make decisions to improve the hotel website to attract residents to Can Tho City. The factors are website quality, affective commitment, social presence, and e-trust that affect customers' decision to book through the hotel website. The study uses quantitative methods to collect data from 180 residents living in Can Tho. Through data analysis on SPSS and Amos software, the research results show that three factors considered, namely website quality, affective commitment, and social presence, positively influence customers' booking decisions. This finding also suggests that e-trust is less critical to residents in Can Tho City, different from what the study had predicted.

• Journal of Community Nutrition
• /
• 제8권3호
• /
• pp.127-133
• /
• 2006

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

• 한국콘텐츠학회논문지
• /
• 제13권1호
• /
• pp.417-424
• /
• 2013

본 연구는 거시경제변수가 호텔 기업의 수익성에 미치는 영향을 분석하여 경영자들에게 유용한 정보를 제공하는데 그 목적이 있으며 이를 위해 전체 호텔 기업을 대상으로 분석을 실시하였다. 거시경제변수가 총자산순이익률에 미치는 영향에 관한 회귀분석 결과 산업생산지수와 원/달러환율은 정(+)의, 국제원유가격, 소비자물가지수, 실업률은 부(-)의 유의적인 영향을 미치는 것으로 나타났으나 통화량과 무역수지는 유의적인 영향을 미치지 않는 것으로 나타났다. 그리고 거시경제변수가 자기자본순이익률에 미치는 영향에 관한 회귀분석 결과 소비자물가지수와 실업률은 부(-)의, 원/달러환율은 정(+)의 유의적인 영향을 미치는 것으로 나타났으나 산업생산지수, 국제원유가격, 통화량, 무역수지는 유의적인 영향을 미치지 않는 것으로 나타났다. 분석 결과를 종합해 보면 총자산순이익률과 자기자본순이익률 모두에 영향을 미치는 변수는 원/달러환율과 실업률인 것으로 나타났다. 분석 결과를 종합해 보면 총자산순이익률과 자기자본순이익률 모두에 영향을 미치는 변수는 원/달러환율과 실업률인 것으로 나타났다. 따라서 호텔 경영자들은 환율이 높아질수록 국내 호텔 상품이 가격적인 면에서 매력성이 있다는 것을 강조하는 마케팅전략뿐만 아니라 외래 관광객들이 호텔에 투숙하는 동안 즐길 수 있는 다양한 상품과 서비스를 제공함으로서 수익성을 증대시키도록 노력해야 할 것이다. 또한 실업률이 높은 경기 불황기에는 고가의 상품뿐만 아니라 중저가 패키지 상품 등을 함께 제공함으로 보다 많은 고객들을 유인하려고 노력해야 할 것이다.

• Industrial Engineering and Management Systems
• /
• 제10권1호
• /
• pp.54-64
• /
• 2011

The purpose of this study is to optimally allocate the human resources to tasks while minimizing the total daily human resource costs and smoothing the human resource usage. The human resource allocation problem (hRAP) under consideration contains two kinds of special constraints, i.e. operational precedence and skill constraints in addition to the ordinary constraints. To deal with the multiple objectives and the special constraints, first we designed this hRAP as a network problem and then proposed a Pareto multistage decisionbased genetic algorithm (P-mdGA). During the evolutionary process of P-mdGA, a Pareto evaluation procedure called generalized Pareto-based scale-independent fitness function approach is used to evaluate the solutions. Additionally, in order to improve the performance of P-mdGA, we use fuzzy logic controller for fine-tuning of genetic parameters. Finally, in order to demonstrate the applicability and to evaluate the performance of the proposed approach, P-mdGA is applied to solve a case study in a hotel, where the managers usually need helpful automatic support for effectively allocating hotel staff to hotel tasks.