• 한국조리학회지
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• 제6권2호
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• pp.31-46
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• 2000

The major matters studied are follows: First, the study review statement of problem. second, the study is a global view of the restaurant management. \circled1 what characteristics did hotel restaurant have\ulcorner \circled2 What is the importance of F&B's sales-part\ulcorner \circled3 How can be operated organization of hotel F & B's management\ulcorner Third, condition of hotel restaurant management in korea explained real-example of deluxe hotel. On the basic of this, the study can look up prospect of hotel restaurant management, Forth, fifth, study suggest on efficient management-method of hotel restaurant. (It was divided in 7) Also, study suggest on achievement for ultimate purpose of hotel restaurant.

• 한국조리학회지
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• 제17권5호
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• pp.122-138
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• 2011

이 연구는 호텔브랜드 개성이 레스토랑에 대한 신뢰와 만족을 매개로하여 레스토랑 충성도에 영향관계를 규명하기 위하여 시행되었다. 연구배경을 바탕으로 실증적 연구를 위해 6개의 가설을 도입하였다. 본 연구의 대상은 서울지역 특1급 호텔 레스토랑을 이용한 경험이 있는 고객들이며 편의 표본추출로 설문된 250부의 설문 중 184의 성실한 답변을 실제 분석에 활용하였다. 데이터 분석을 위해 SPSS와 AMOS 7을 이용한 구조모형방정식을 통해 연구가설의 유의성을 측정하였다. 그 연구결과는 다음과 같다. 첫째, 호텔 레스토랑 이용고객의 충성도는 호텔브랜드의 강인함과 세련됨에 의해 영향을 받았다. 또한, 호텔 레스토랑 고객의 신뢰성은 흥미성을 제외한 모든 브랜드 개성에 의해 영향을 받았다. 특히 주목할 만 한 점은 호텔 레스토랑에 대한 만족도 인지는 브랜드의 성실함과 세렴됨에 의해 많은 영향을 받는다는 점이다. 아울러 레스토랑에 대한 신뢰와 만족도 모두 레스토랑 충성도의 선행요인이 되었다. 이러한 결과를 통해, 호텔 레스토랑에 대한 충성도를 높이기 위해 호텔 자체의 브랜드 개성의 영향력 있는 변수들을 고객이 인지할 수 있도록 마케팅 커뮤니케이션 툴을 통해 발전시켜 나가야 함을 시사하고 있다.

• 한국콘텐츠학회논문지
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• 제7권9호
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• pp.183-193
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• 2007

본 연구는 기업의 시장 지향성 노력이 궁극적으로 고객만족과 더불어 고객의 충성도 향상을 가져오는가를 조사하고자 서울지역의 특급호텔의 레스토랑에 근무하는 임직원을 대상으로 하였다. 실증분석 결과를 하면 첫째, 시장 지향성이 높을수록 서비스 품질이 높아지는 것으로 나타났다. 둘째, 고객만족이 높을수록 고객 충성도는 높아지는 것으로 나타났다. 끝으로 본 연구의 이론적 공헌, 시사점, 한계점, 그리고 미래 연구방향을 제시하였다.

• 경영과정보연구
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• 제26권
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• pp.205-230
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• 2008

The purpose of this study is to research the recognition of hotel customers when the outside special restaurants opens at hotel instead of restaurant owned by hotel in Seoul City. The major factors are showed up factor analysis as specialty and reliability of hotel and outside restaurant image. They are consisted of 5 categorizes and the results of this study are as follows; First, it is proved that the expectation of customers after opening restaurant will be increased in terms of the lower price and more variety of food & beverage products. Also, the food & beverage will be increased. However, the quality and specialty of products will not be improved as much as customers expected. Considering that the results, hotel guests expect the effect of opening restaurant at hotel for variety products and service. So, Hotel management should understand the changing attitude of customer' needs and expectation.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• 한국식품영양학회지
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• 제24권4호
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• pp.670-679
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• 2011

This study investigated the hotel buffet restaurant's service quality, emotional reaction of customer, recommendation intention, and defection intention. The survey was conducted from January 3 to February 7 in 2011, and 400 respondents were used in the data analysis. As a results of this study, the hotel buffet restaurant's service quality was classified by the interaction, outcome, and physical environment quality. The emotional reaction of hotel buffet restaurant's customer was classified by the positive and negative emotion. The all factors of hotel buffet restaurant's service quality had a positive impact on positive emotion, while it had a negative impact on negative emotion. The positive emotion reaction of hotel buffet restaurant's customer had a positive impact on the recommendation intention, while the negative emotion had a negative impact on the recommendation intention. And the negative emotion had a positive impact on the defection intention in hotel buffet restaurants. In addition, there were partially differences in the service quality and emotional reaction by general characteristics. There were significant differences in the recommendation intention by marriage status and monthly income. Therefore, the hotel buffet restaurants have to design a strategy of service for increasing customer's positive emotion and recommendation intention.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.139-152
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• 2003

The hotel restaurant has recently focused on increasing profits through better food and beverage service and sales. Especially, The modern Society, Called a Service - economized Society, is moving to Service Quality. Therefore, The Concerns about Service Quality is increasing and its competition is getting Stronger in the World. The Purpose of this Study was to find areas that needed to customer satisfaction in the department of the hotel restaurant. The customer satisfaction with the quality of service should profits in the restaurant of hotel. The Purpose of this study are as follows: The first, through the questionnaire, what is the main Hotel Restaurant Service Quality Influencing Customer Satisfaction\ulcorner Second, The result showed, as hypothesized, that significant difference in attribution among experimental groups existed for each factor of the independent variables.

• International Journal of Computer Science & Network Security
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• 제22권9호
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• pp.69-74
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• 2022

The main purpose of the study is to determine the features of state regulation of the hotel and restaurant business in the digital economy. Particularly relevant are the processes of digitalization of the service sector. Trade and transport companies, enterprises in the hotel and restaurant industry, catering got the opportunity to expand the target audience, improve the quality of service, develop at an accelerated pace, take into account that in the global digital economy, victory will go to those whose arsenal will involve a large number of high-quality digital platforms. As a result of the study, key aspects of state regulation of the hotel and restaurant business in the digital economy were identified.

• 한국프랜차이즈경영연구
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• 제2권1호
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• pp.134-151
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• 2011

기업은 예측 불가능한 변화에 대하여 신개념의 접근 방법을 준비하여야만 하는 시대에 살게 되었고, 다양한 시장 환경의 변화로부터 도전을 받고 있다. 기업들은 자사의 역량을 핵심 분야에 집중시키고 나머지 부분들은 제휴를 통해 기업비용의 절감을 실현시키는 방법에 관심을 기울이고 있다. 호텔의 식음료 상품역시 상품과 서비스에 대한 고객의 기대가 증대되고 있는 가운데 식음료 업장의 운영자들은 고객 가치 증진을 위해 가격의 하향 책정과 품질 향상이라는 양자택일의 상황에 놓여 있다. 그러나 대다수 의 호텔들은 대기업에서 운영되고 있기 때문에 이미지 유지를 위해 을 가격의 하향 책정을 택하여 손실을 감수하고 있는 현실에서 국내 호텔 운영자들에게 '브랜드 제휴'가 브랜드 이미지를 향상시키고 매출을 증진시키는 하나의 해결책으로 제시될 수 있을 것이다. 이에 따라 국내 중가 호텔 경영자들에게 브랜드 제휴 결정 요인을 제시하여 보다 효율적으로 브랜드 제휴를 수행 할 수 있는 방안을 제시하였다.

• 한국조리학회지
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• 제8권2호
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• pp.37-58
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• 2002

Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel restaurants have begun to face an intensive competition. Hotel food at Beverage have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary fur hotel restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the following findings. Firstly, the competitiveness of hotel restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.