• Culinary science and hospitality research
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• v.13 no.4
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• pp.107-118
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• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• Journal of Distribution Science
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• v.20 no.9
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• pp.97-107
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• 2022

Purpose: Online-To-Offline Food Delivery Services (O2O-FDS) is a new element in hotel supply chain that digitalizes traditional food delivery practices using new technologies. Targeting hotel guests, the present research is to explore the role of trust in the relationship between food delivery app on loyalty, price efficiency, and convenience. This new perspective is an essential value addition in the field of hotel marketing in relation to O2O-FDS. Research design, data and methodology: The present research conducted the mediator variable regression analysis as a main statistical methodology to identify the connections between three main constructs using total 244 South Korean participants that were recruited from the professional research company in Korea. Results: The statistical findings based on three steps of mediator regression approach strongly indicate that the trust of food delivery app in the hotel sector plays a moderating role in the relationship between price efficiency and convenience of food delivery app and customer loyalty of food delivery app in the hotel business. Conclusions: This research concludes that hotel practitioners must strive to provide adequate information on food delivery applications in order to increase price efficiency and convenience relative to traditional food and beverage services, influencing consumer trust in food delivery technology.

• 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 Distribution Science
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• v.22 no.5
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• pp.105-115
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• 2024

Purpose: The purpose of the current study is to highlight the drivers of corporate environmentally and socially sustainable performance among different players including airlines, caterers, suppliers and logistics companies in the flight catering supply chain. Research design, data and methodology: Based on a qualitative research approach this study employed in-depth semi-structured interviews exploring the drivers of corporate sustainable performance with management from major in-flight catering stakeholders (n=23) from the perspective of constructivism. Using the snowball sampling approach, interviewees were carefully chosen to represent a diverse range of supply chain contexts (airlines, catering, non-food suppliers, and logistics companies). Results: By focusing on the complex context of multiple supply chain partners, the study identified a range of complex relationships between the drivers of sustainable performance in the supply chain: firm-led drivers, factors influencing firm-led drivers, partial influencers, and additional factor, cost. Conclusions: This study emphasizes that some drivers do not play an absolute role and has highlighted that there is a need for companies to change the attitude, that is to pay more than 'lip service' to improving sustainable performance. This study develops a theoretical framework of the drivers of corporate sustainable performance, along with its practical industry implications.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.963-971
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• 2007

This research aimed to determine the relationship between hotel restaurants' SCM activities and their results. The samples are included exclusive high-end hotels located in the seoul area. To analyze the data, frequency analysis, reliability analysis, factor analysis, and regression analysis were applied. Multiple regression analysis showed that SCM activities (${\beta}$=.342, p<.000), information sharing (${\beta}$=.136, p<.006), and cooperative activities (${\beta}$=.120, p<.015) had a significant impact on financial performance. The explanatory power of this model was 14%, and there was statistical significance in the regression model. SCM activities(${\beta}$=.221, p<.000), information sharing (${\beta}$=.475, p<.000), and cooperative activities (${\beta}$=.172, p<.000) also had a significant impact on non-financial performance, and the explanatory power of this model was 29%, with statistical significance in the regression model.

• Journal of Distribution Science
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• v.20 no.2
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• pp.19-29
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• 2022

Purpose: Understanding the distribution channel is a foundational element of successful hotel revenue management. This study aims to assess hotel distribution network partnerships and develops a model that can be utilized to ensure hoteliers are not becoming increasingly reliant on a single channel, optimize their market exposure, and maximize their portion of the overall worth of the network. Research design, data and methodology: This study utilizes a grounded theory approach to form a theoretical model by analyzing and examining the current practice of hotel distribution management through interviews with 15 stakeholders in Indonesia, such as hoteliers, online travel agents, wholesalers, and connectivity managers. Results: Based on data analysis, we describe hotel distribution elements, revenue team, managed channels, and channel prioritization for a different type of hotel. Finally, we propose a distribution channel model that comprises hotel teams, customer types, indirect channels, and direct channels. Conclusions: The model contributes to the literature by exploring the options of distribution channels for various hotel types to support hotel revenue management practice. By utilizing our model, practitioners can have a complete picture regarding the strategic choice of the channel by considering their hotel capacity and market target.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.41-54
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• 2008

Various techniques of business innovation such as MRP, ERP have been introduced, which has offered many advantages to the foodservice industry. However, these techniques optimized only a part not for the whole supply chain. For overcoming this problem, companies introduced SCM(Supply Chain Management). Since SCM research for restaurant business hasn't been widely studied, this research focuses on the relation between purchasers and suppliers in the domestic restaurant business. It divided the types of purchaser-supplier relationships in the foodservice industry and studied the influences that partnership factors have for the results. The SCM achievement was divided into asset management, job efficiency and customer satisfaction sharing, reliance/cooperation, professional technology and relation concentration. Under these factors, it looked into the difference that partnership affects SCM achievement. It made it easy to understand the importance by practically analyzing the relation of partnership factors extracted by SCM achievement and investigation suggested by the previous researches. It was found that the partnership factors such as extracted information sharing, reliance/cooperation, professional technology, and relation concentration positively affect the SCM achievement such as asset management, job efficiency and customer satisfaction.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.8
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• pp.7-17
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• 2022

The article discusses the problems caused by inflation in the developing Asia-Pacific region during the time of the worldwide pandemic and suggests innovative solutions to the problem. The reality is that some of the commodity groups from the consumer basket (e.g., non-seasonal fruits, electronics, furniture, hotel, and restaurant services, etc.) fail to reflect the needs of the low-income earners, which make the majority in developing countries. At the same time, the inflation targeting regime has become outdated and not reliable, because of uncontrolled exogenic factors (imported inflation, fluctuation in oil prices, supply chain disruption, Russia-Ukraine war, etc.) prevailing on endogenic factors and thus making it impossible to control the price stability, especially in developing countries. Since, the old-fashioned inflation index and inflation targeting mechanisms regrettably fail to fully reflect both the society and governmental/central banks' expectations, based on which we first should have better care and second create better policies; we propose to use a combination of already well-known indexes and policies, with the new statistical indicators, which reflects price fluctuations on the medication, utilities, and nutrition.

• Journal of Smart Tourism
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• v.2 no.1
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• pp.21-31
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• 2022

This review paper aims at providing a systematic analysis of articles published in various journals and related to the uses and business applications of big data. The goal is to provide a holistic picture of the place of big data in the tourism industry. The reviewed articles have been selected for the period 2013-2020 and have been classified into 8 broad categories namely business strategy and firm performance; banking and finance; healthcare; hospitality; networks and telecommunications; urbanism and infrastructures; law and legal regulations; and government. While the categories are reflective of components of tourism industries and infrastructures, the meta-analysis is organized around 3 broad themes: preferred research contexts, conceptual developments, and methods used to research big data business applications. Main findings revealed that firm performance and healthcare remain popular contexts of research in the big data realm, but also demonstrated a prominence of qualitative methods over mixed and quantitative methods for the period 2013-2020. Scholars have also investigated topics involving the notions of competitive advantage, supply chain management, smart cities, but also ethics and privacy issues as related to the use of big data.