• Title/Summary/Keyword: Hotel Restaurants

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Impact of Human Resource Management Practices on Organizational Commitment in Hotel Industry - Focused on the Luxury Hotel Restaurants in Seoul - (호텔 인적자원관리기법이 조직몰입에 미치는 영향 - 서울지역 특등급 호텔 레스토랑을 중심으로 -)

  • Ha, Yong-Kyu
    • The Journal of the Korea Contents Association
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    • v.8 no.12
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    • pp.404-413
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    • 2008
  • The ultimate goal of human resource management is to improve the organization's performance. This study explored how human resource management practices such as recruitment and selection, training and development, compensation and benefits, and performance appraisal affect the organizational commitment of Korean hotel restaurants. The results of this study shows that recruitment and selection, training and development have influence on affective organizational commitment, while compensation and benefits, and performance appraisal have impact on continuance organizational commitment. These findings have significant implications in presenting a new directions for human resource management in the operation of hotel restaurant business.

A Study on the Influence of Core Benefits and Situational Variation on Customer Satisfaction and Customer Loyalty for Hotel Restaurants (호텔 레스토랑의 핵심 혜택과 구매 상황이 고객 만족과 고객 애호도에 미치는 영향에 관한 연구 - 부산, 경남 지역 호텔 레스토랑을 중심으로 -)

  • Kim, Kyung-Hwan;Ko, Ki-Chul;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.15 no.4
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    • pp.131-143
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    • 2009
  • There are increasingly interests among researchers to focus on the relations between core benefits and situational variation of hotel restaurants, and make coordination of customer satisfaction and customer loyalty to be more profitable of hotels. This study has investigated how much core benefits were effected by situational variation on customer satisfaction and customer loyalty for hotel restaurants. The result is suggested as follows as explained to test this study. First, core benefits were effected on customer satisfaction and loyalty as significant relationship. Second, situational variation was significantly effected on customer satisfaction and loyalty. Third, customer satisfaction was influenced customer loyalty to be positive relations with satisfaction and loyalty for restaurants.

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A Study on Recovery Justice, Satisfaction and Behavioral Intention of Service Failure (서비스실패에 대한 회복공정성과 만족, 행동의도에 관한 연구)

  • Park, Yeong-Bae
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.2
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    • pp.123-150
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    • 2004
  • The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

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An Analysis on Brand Awareness of Western-style Family Restaurants (서양식 패밀리 레스토랑의 브랜드 인지도에 관한 분석)

  • Kim, Yung-Chan
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.31-44
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    • 2007
  • The verified results of this study on the selected study assignments are as follows: Brand awareness of the western-style family restaurants in both study assignment One and Two is examined by showing and comparing the restaurants ranked from first to third. The ranking is based on the survey response rate only. And the familiarity of family restaurants' logos is investigated by statistical techniques such as T-test Anova, Duncan's Multiple Range Test, etc. Firstly, the analytical result of study assignment One shows that the brand awareness of the family restaurants can vary depending on how often customers use the restaurants. Secondly, the analytical result of study assignment Two shows that the familiarity and the preference of the restaurants ranked from first to third are identical each other depending on customers' sex, marital status, and income. Besides, the result shows that the brand awareness shows different rankings depending on customers' age, educational background, and occupation. Thirdly, the analytical result of study assignment Three indicates that the familiarity is different depending on customers' age, educational background, occupation, and annual income.

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The Effect of Seniors' Transformational Leadership on the Empowerment and Commitment of Employees in the Hospitality Industry (조리직에서 상사의 변혁적 리더십이 종사자의 임파워먼트와 조직 몰입에 미치는 영향)

  • Yeo, Ho-Keun;Park, Kyong-Tae
    • Culinary science and hospitality research
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    • v.14 no.4
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    • pp.427-440
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    • 2008
  • The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

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The Effects of Employees' Psychological Empowerment in Family Restaurants on Job Satisfaction, Organizational Commitment and Turnover Intention (패밀리 레스토랑 조직 구성원의 심리적 임파워먼트가 직무 만족과 조직 몰입 및 이직 의도에 미치는 영향)

  • Cho, Sung-Ho;Kim, Young-Tae;Kim, Kwang-Soo;Lee, Won-Bong
    • Culinary science and hospitality research
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    • v.14 no.3
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    • pp.223-237
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    • 2008
  • The purpose of this study is to investigate the effects of employees' psychological empowerment on job satisfaction, organizational commitment and the intention of changing an occupation, and then to suggest the ideal ways to improve productivity through human resource management and to get competitive advantages for efficient management. In order to achieve the purpose of this study, we performed both literature review and empirical research. There are conclusions to investigate psychological empowerment about employees in family restaurants. First, self-determination ability, competence and the influential power of which components of empowerment employees perceived affect job satisfaction significantly. In other words, empowered people feel job satisfaction and commit to their organizations. In the relation between empowerment and organizational commitment, influential power and roles affect them significantly, but self-determination ability and the meaning do not. Next, job satisfaction significantly affects organizational commitment and the intention of changing jobs, but organizational commitment doesn't affect the intention of changing jobs significantly. Finally, we suggest some implications about the management of family restaurants based on the results of this study.

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The Effects of Marketing Mix Strategies on Perceived Value and Loyalty in Korean Restaurants (한식 레스토랑의 마케팅 믹스 전략이 지각된 가치와 충성도에 미치는 영향)

  • Lee, Eun-Jun;Kim, Dong-Soo
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.136-151
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    • 2014
  • To adapt to the constant change in the foodservice industry, dietary life is not only evolving variously and complicatedly, but eating-out styles are also changing fast. In this reality, this study is intended to examine the effects of marketing mix strategies on perceived value and loyalty in Korean restaurants. To achieve this, a survey was carried out to total 300 customers of Korean restaurants in Seoul from June 11 to June 30, 2013. The results were as follows. First, service experience, price and store image in Korean restaurants had a positive effect on the perceived value. Second, price, advertisement and store image in Korean restaurants had a positive effect on the loyalty. Third, the perceived value had a significant positive effect on the loyalty. As stated above, service experience, price and store image, and price, advertisement and store image in Korean restaurants had an effect on the perceived value and the loyalty, respectively. Also, the perceived value had an effect on the loyalty. Consequently, these factors are very useful as marketing mix strategies in Korean restaurants.

A Study on the Effect of China Consumer's Restaurant Selection Attributes, Customer Satisfaction and Customer Loyalty - Focusing on Korea and China Restaurants in China - (중국 내 외식 소비자의 외식업체 선택 속성이 고객 만족과 고객 충성도에 미치는 영향에 관한 연구 - 한식당과 자국 식당 간의 비교 분석을 중심으로 -)

  • Moon, Sung-Sik;Kang, Byung-Nam;Jeon, Jeong-Won
    • Culinary science and hospitality research
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    • v.16 no.5
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    • pp.79-91
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    • 2010
  • The purpose of this study is to investigate selection attributes of Korea and China restaurants in China. By a convenience sampling method, total 479(245 China restaurants and 234 Korea restaurants) useable data were selected. Multiple statistical methods(factor analysis, reliability analysis, T-test, multiple regression) were used to analyze the data. The results are as follows: First, restaurant satisfaction is affected by selection restaurant attribute factors. Second, restaurant satisfaction bas a significant impact on customer loyalty. Third, Korea and China restaurants have differences in customer satisfaction. Fourth, Korea and China restaurants have differences in customer loyalty.

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A Study on the Effects of Service Quality on Customer Satisfaction, Revisiting Intention, and Word-of-Mouth Communication Regarding Korean Hotel Restaurants (호텔 한식당의 서비스품질이 고객만족도, 재방문의도, 구전커뮤니케이션에 미치는 영향)

  • Min, Kye-Hong
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.780-787
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    • 2008
  • The principal objective of this study was to determine the effects of service quality in a Korean restaurant in a Five Star Hotel in Metropolitan city causes on customers satisfaction, revisiting intentions and word of mouth communication. As a component of the study, 344 customers who had visited restaurants at 4 hotels were selected for our Q&A research, Our investigation was conducted largely frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. First, as one of our study results, factors causing effects in service quality can be categorized into human service factors, physical service factors, and menu service factors. Second, the service quality of Korean restaurants has been found to exert effects on customer satisfaction, revisiting intentions, and word-of-mouth communication. Third, customer satisfaction has been determined to exert significant effects on revisiting intentions and word of mouth communication. Fourth, customer revisiting intentions has been found have been shown to exert significant effects on word-of-mouth communication. As one of the limits of this study, some difficulties did occur when attempting to implement Q&A research on customers who enjoyed restaurant services, as there was not sufficient space to interview them. As another limit, this study was conducted only with test subjects who had visited Korean restaurants in Five Star Hotels the results of our study cannot, then, be considered represent active of all Korean restaurants. Consistent with this future studies will need to be conducted not only with Korean restaurants, but also with Japanese, Chinese, and Western restaurants.

The Antecedents and Consequences of Ethical Leadership in the Restaurant Industry -Focused on Ethical Context, Personality, and Job Satisfaction- (레스토랑에서의 윤리적 리더십에 관한 연구)

  • Ha, Dong-Hyun;Lim, Jung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.23 no.5
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    • pp.563-571
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    • 2008
  • The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.