• Culinary science and hospitality research
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• v.7 no.2
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• pp.195-215
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• 2001

This study is of an analysis of the kinds of influences on the subordinate variables through the adjusting variables by the independent variables which serve as the perception factor of job stress. also This study, with taking the workers for the hotel employees who are in the room, food & beverage and cook, was carried out so as to analyze deeply and throughly the stress of work they experience in doing their job and the tension incited from this stress and the strategy used for meeting this stress to grope for raising plan for the degree of satisfaction with their job of the workers for the hotel. In order for, this study ran paralled with literature study and research study, taking 615 workers who are now working in hotel. Job stress is easily negligible in hotel business not only because it is hard to identify and measure its concrete entity on account of its intangible characteristic but also because it is impossible to check physically the relationship with each direct behavior. If job stress continue, however, it can cause neglect of duty, change of occupation, deterioration of service quality and eventually aggravate the cost of a hotel business and decrease the hotel sales. Consequently, it is highly necessary to increase job satisfaction by identifying systematically and eliminating the stress factor of hotel employees in order to accomplish particularly experience unique job stress in the course of contact since they should provide the customer with their services.

• Journal of Agricultural Extension & Community Development
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• v.22 no.3
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• pp.293-300
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• 2015

This study was to investigate if there are important variables of rural tourism destination for foreign tourists that discriminate rural tourism perception, experience, and intention to behavior. of the experience activity among the regions and the villages. From the literature review, the survey questionnaires was developed to measure important variables of rural tourism destination, rural tourism perception, experiences and intention to behavior. A total of 799 useful samples were collected and analyzed in SPSS. Factor analysis showed that there are four underlying dimensions (program, preparation to receive, service and regional products, and human service). the results of discriminate analysis showed that service and regional products are important variables in rural tourism perception and experiences. And also service and regional products and human service are important variables in intention to behavior. More detailed discussion and implications are provided in conclusion.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.203-213
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• 2004

The purpose of this study is to make clear the importance of the physical environment as the factor of service evaluation and to establish the decisive factors with the expansion of the existing research model. This is also designed to suggest the administrative marketing strategies based on the customer research on the physical environment factors which can affect their shopping behavior who have visited the hotel restaurants. According to the results, it is obvious that physical environment have a great effect on service evaluation. It can be concluded that customers' satisfaction felt by physical environment gives positive influence on their shopping and they perceive the environment not individually but as a whole.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.41-54
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• 2007

This study informs us what has influence on a decision that a customer using a hotel restaurant makes on a menu. Also, you can know how long it takes to decide what they are going to eat, how prompt and different they are. When the customers order food, they are getting very careful about their decisions. According to the study results, sometimes they are influenced by the person whom they accompany with. The most important factors to make customers choose one dish from a wide range of menu are taste of food, food sanitation, price, freshness of food materials. An atmosphere of a restaurant or its reputation, service of employees are key factors, too. You need change to reflect desire of a customer, and problems of a restaurant must be checked thoroughly. Many different kinds of food must be developed and managed thoroughly.

• Journal of Korean Society for Quality Management
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• v.27 no.4
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• pp.191-215
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• 1999

This research was conducted to indentify the differences In the quality of services between the Premier Executive hotels of Kangbuk area and those of Kangnam area in Seoul utilzing "SERVQUAL" a tool designed to evaluate service quality by Parasuraman, Zeithaml and Berry research team. Based on the review of the related literature, eight variables concerning hotel services were identified. The eight variables are hotel facilities, an employee′s neatness, parking facilities, facilities of guest rooms, trust, response, assurance, location and geographic environment of hotels. And then three hypotheses were developed using eight variabies and tested to find which Premier Executive hotels provide foreign customers better services, in Seoul. Conclusively, it is identified that the Premier Executive hotels in Kangnam area provide better service quality than those of Kangbuk area.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.706-707
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• 2013

최근 스마트 폰 출현에 따른 모바일 환경의 발달과 지속적인 IT 발달로 인해 새롭게 창출, 유통되는 정보가 기하급수적으로 증가하여 실시간으로 소비자의 니즈를 파악할 수 있는 가장 효율적인 방법은 블로그나 SNS 등과 같은 빅 데이터를 이용하는 것이다. 따라서 기업이 효율적인 고객관계관리(CRM:Customer Relationship Management)를 실행하기 위해서 빅 데이터는 매우 필요한 자원이다. 그러나 고객에 대한 서비스와 관리가 매우 중요한 호텔기업에 있어 현재 우리나라에서는 빅 데이터를 이용한 CRM 은 매우 부족한 상황이다. 본 연구에서는 빅 데이터를 이용한 CRM에 대한 고찰을 하고 빅 데이터를 이용한 호텔 CRM을 제안한다.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.69
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• pp.75-85
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• 2001

This empirical study examines the current status of TqM implementation in Korean service industry The data were collected from employes in hotels located in Seoul, korea with the questionnaire. The several statistical method such as t-test multiple regression were used for analysis. The major findings include the followings : First TQM practices have become common in Korean hotel industry. Second, There exist significant TQM factors which effect on customer satisfaction. For the high level hotel group supplier management, quality data management employee relations, and training are important factors for customer satisfaction while top management role and employee relations are significant factors for low level hotel group.

• Journal of the Korean Data and Information Science Society
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• v.18 no.3
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• pp.705-711
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• 2007

This Paper has adapted SERVPERVAL scale so that hotel manager can use it to determine how customers perceive the service Quality in hotel. A considerable amount of research has focused on the dimensionality of service quality construct. As later found with the generic SERVQUAL, tangible was the most important out of the 5 dimensions. Listed in descending order of importance to hotel customers, the orders of the other 4 dimensions are assurance, reliability, responsiveness, and empathy. But there was order structure in SERVPERVAL's 5 dimensions. Order structure of 5 dimensions is divided by 3 order groups because there was same order among the 5 dimensions.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.38-45
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• 1994

The purpose of the present study is to suggest some directions intehdesign fo the hotel's lobby-lounge for public functions. In this study, some theoretical backgrounds reviewed from some literature were applied, and some results of the analysis of spatial features and utilized forms of public function for each sector respectively. with a review of some case studies were applied to this study as well, and thereby based on such application, it was attempted to experimentarily design the hotel's most desirable lobby-lounge for public functions. Specially in such design, expansion of the scale of the hotel's lobby-lounge, division of the line of a flow , the open front, approachability to the front desk, graudal arrangement of seats , formation of a walkway, and were service facilities were considered. In conclusion , since the hotel's lobby-lunge for public functions is a space which can accomodate various functions different from any other public space, thereby having a unique spatial system, it should be designed in consideration of the characteristics of function for each sector respectively.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.333-352
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• 2016

The purpose of the study is to analyze the effect relationships among variables focusing on what kinds of characteristics of LOHAS dining space display affect image, trust, satisfaction, and loyalty in hotels, and establish a relationship model. From the survey design and empirical analysis, examining the hypothesis and applying model was analyzed suitable. The results of the study were as follows. First, it was revealed that the LOHAS dining space display has a positive influence on image, trust and satisfaction of hotel. Second, hotel image has a positive influence on customer trust and loyalty. In addition, customer trust has positive impact on customer trust and loyalty. From the results of this investigation, it was found that LOHAS dining space display affects hotel image, trust and satisfaction, and that the customer satisfaction was positively influential on loyalty. As a result, all hypotheses were partly supported. Overall, when LOHAS dining space display was stressed, it affected image, trust, satisfaction, and loyalty in hotels. It was also verified that LOHAS dining space display affects hotel image, trust and satisfaction. Moreover, it was also confirmed that the higher LOHAS dining space display is, the higher hotel image, trust, satisfaction and loyalty will be, thereby improving the service quality provided by employees.