• Management & Information Systems Review
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• v.29 no.4
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• pp.45-65
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• 2010

This study was to identify the effects of hotel organizational service orientation on CRM(customer relationship management) performance. The organizational service orientation has been considered very important for excellent service quality in many existing studies. The data were collected from employees in deluxe hotels of the metropolitan area with the questionnaire. To test the hypotheses, using AMOS were conducted for 379 respondents as a sample collected. The results show that customer's authority, service training, service reward significantly influenced to competitive advantage. Among the three variables the service reward was especially significant. In addition, competitive advantage significantly influenced to CRM performance (relationship commitment, image of corporation, customer's loyalty). So it is very important for employee to give a authority, share of service training program, give a reward what they want. Because that system can lead to the good performance. As a result, the CEO of hotel has to attention the organizational service orientation for achievement of the CRM performance.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.771-778
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• 2011

This study surveyed the performance of food styling and recognition and utility properties of menu development for cooks in a super deluxe hotel. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total of 375 questionnaires were used for analysis (93.8%), and statistical analysis was completed using SPSS (version 14.0) for descriptive analysis and ${\chi}^2$-test. The most important item in food styling was 'harmony of food shape' (40.2%), and second ranked was 'harmony of food color' (23.4%). The most difficult item in food styling was 'lack of professional knowledge' (38.3%) followed by 'lack of creativity' (27.7%). In recognition of menu development, the importance of menu development and promotion was 3.82, and personal satisfaction after menu development was 3.29. Important items in menu development were 'taste' (41.8%) and 'use of new ingredient' (28.5%). When using newly developed menu, the ratio of selling new menu was '30~50%' at 42.7%, and the average selling period of new menu was '3~6 months' at 40.5%. For the effect of new menu on sales, 94.1% were aware of this effect, and to actively promote menu development, 'providing incentive' (35.7%), 'training in/out of country' (20.8%), 'self motivation' (17.3%), 'financial support' (14.7%), and 'motive' (11.5%) were all necessary requirements. In order to improve cooking performance, continued education on food styling and menu development along with the company's full support are required. Further, thorough training of employees is needed along with a high quality incentive policy needs to be done. In addition, to make the new menu profitable, an active marketing strategy must be employed, which will require further study.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.410-419
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• 2016

The social intelligence, ability of social harmony and relationship was one of the key factor for hotel service quality. and then inquired the relationships among customer-facing employee's social intelligence of hotel, cooperation of employee, and individual performance. Through the theoretical consideration, concept of social intelligence was established, then we set up the hypothesis for causality relationship. The 201 customer-facing employee of a luxury hotel in Korea were analyzed. According to the results, social intelligence of customer-facing employee effects to cooperation of employee and individual performance positively as well. Cooperation of employee has been confirmed on a positive effect on individual performance. That is, social intelligence is social relationships to effectively building and maintaining a positive and essential skills to leading a substantial performance. Based on the empirical results, meanings, implications, and future research suggestions of social intelligence are discussed.

• The Journal of the Korea Contents Association
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• v.16 no.3
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• pp.466-475
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• 2016

This research verified influential relationship among the emotional leadership, job insecurity, and organizational cynicism targeting hotel members. Total 280 questionnaires were distributed and 271questionnaires were collected, among them, 254 questionnaires were finally utilized excluding unfaithful responses or uncompleted questionnaires. When investigating analysis result, first, as the result of investigating the relation between emotional leadership and job insecurity, self-recognition ability and self-control ability displayed meaningful negative (-) influential relation on job loss possibility and job influence weakening that compose job insecurity. Also, other relation ability of emotional leadership displayed meaningful negative (-) influential relation only in job influence weakening of job insecurity. Second, as the result of investigating relation between emotional leadership and organizational cynicism, emotional leadership did not show meaningful influential relation on organizational cynicism. The researcher expects that management of job insecurity through emotional leadership can be helpful to hotel management outcome, and it is determined that efforts per each division or overall hotel is required to have no alienated member by recognizing importance of management on organizational cynicism.

• The Journal of the Korea Contents Association
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• v.11 no.3
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• pp.440-448
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• 2011

This study is to investigate the impact of hotel service quality and voluntary behavior upon behavior intentions by the actual analysis of four deluxe hotels in Seoul and Incheon. As a research methodology, a statistical package of SPSS 15.0 for window & Path Analysis 7.0 were used with 124 respondents. The empathy of service quality affects the voluntary behavior of the customers composed of three factors. Cooperation out of the voluntary behavior has an effect on the behavioral intentions and the rest of voluntary behavior only influences revisit. Accordingly it suggests that hotel employees should serve the customers with individual care and concern. In addition, it reveals significantly that the empathy is the main factor resulting in voluntary behavior and behavior intentions of the hotel customers.

• Journal of Digital Convergence
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• v.10 no.11
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• pp.203-208
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• 2012

In this study the hospitality industry's leading companies, hotel companies affect the relationship between the performance information system, customer orientation, service orientation, to identify the target. Convenience extraction methods to Employees engaged in hotel in Seoul & Busan sampling was investigated. In order to derive the results of the study, the study hypothesis was based Information System for customer orientation service orientation, affect the relationship between the performance was investigated. Service orientation and customer orientation significantly affected, but the results of the hypothesis testing, the usefulness of information system technology acceptance model for ease of service orientation and customer orientation in the not significantly affect was not. Service orientation and customer orientation, business performance, but significant results derived significant personal achievements the results derived were not.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.335-345
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• 2009

This paper is 1) to find out what make cause in the emotional labor and emotional dissonance on hotel employee, 2) to investigate relationship between burnout and turnover intention on the personal character, 3) finally to suggest strategical implications for hotel management decision-maker. The questionnaires are distributed 400 on hotel employees, then used for data analysis 351. The results are as followed. First, the higher surface acting, deep acting, and emotional deviance in the emotional labor, the higher emotional dissonance. But the higher expression of natural emotions, it was showed lowly in the emotional dissonance. Second, the higher emotional dissonance, it was revealed highly burnout and turnover intention.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.352-360
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• 2009

This study is to find out influences of self-leadership on team-work, job satisfaction and organizational commitment. To research and analyze, from October 1st to 25th in 2008, the questionary distributed 420 working employees in wine & dining five star hotel in Seoul, then used for data analysis 356. The results come up with; First, behavior-focused strategies and natural reward strategies positively had significant team-work, and also team-work highly had significant job satisfaction and organizational commitment. Second, there was not showed up any significant relationship between constructive thought pattern strategies and team-work. The implication of this study is that if hotels provided self-leadership training programs to employees working at wine & dining, those would have increase self-leadership, positively effect employee satisfaction and organizational commitment. Ultimately it will bring positive effect customer satisfaction as well.

• The Journal of Industrial Distribution & Business
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• v.10 no.8
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• pp.33-44
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• 2019

Purpose - As the scope of existing digital transformation expanded to various degrees, the Fourth Industrial Revolution came into being. In 2016, Klaus Schwab, Chairman of the World Economic Forum (WEF), said that the new technologies that lead the fourth industrial revolution are AI, Block chain, IoT, Big Data, Augmented Reality, and Virtual Reality. This technology is expected to be a full-fledged fusion of digital, biological and physical boundaries. Everything in the world is connected to the online network, and the trend of 'block chain' technology is getting attention because it is a core technology for realizing a super connective society. If the block chain is commercialized at the World Knowledge Forum (WKF), it will be a platform that can be applied to the entire industry. The block chain is rapidly evolving around the financial sector, and the impact of block chains on logistics, medical services, and public services has increased beyond the financial sector. Research design, data, and methodology - Figure analysis of data and social science analytical software of IBM SPSS AMOS 23.0 and IBM Statistics 23.0 were used for all the data researched. Data were collected from hotel employees in China from 25th March to 10th May. Results - The purpose of this study is to investigate the effect of the block chain characteristics of the existing hotel reservation system on the intention to use and to examine the influence of the block chain characteristics of the hotel reservation system on the intention to use, We rearranged the variables having the same or similar meaning and analyzed the effect of these factors on the intention to use the block chain characteristic of the hotel reservation system. 339 questionnaires were used for analysis. Conclusions - There are only sample hotel workers in this study, and their ages are in their 20s and 30s. In future studies, samples should be constructed in various layers and studied. In this study, the block chain characteristics are set as five variables as security, reliability, economical efficiency, availability, and diversity. Among them, Security and reliability made positive effects on the perceived usefulness. Also, security and economics did on the perceived ease. Availability and diversity did on both perceived usefulness and perceived ease. Perceived ease did on perceived usefulness. And perceived ease and perceived usefulness did on user intent. But security and economics did not on the perceived usefulness

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.