• 한국조리학회지
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• 제5권1호
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• 한국조리학회지
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• 제13권2호
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• pp.69-80
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• 2007

The purpose of this study is that problems caused by labor environment of cuisiniers in hotels need to be considered and studies regarding a part-time cuisinier in a special-grade hotel need to be conducted. This study analyzes the influence of labor conditions and organizational commitment of a part-time hotel cuisinier on duty satisfaction. It consists of two parts: a research based on the review of the literature and empirical study methods. The method of human resource management in hotels such as treatment of a part-time cuisinier in a special-grade hotel and the way of management as a result of an empirical study are proposed. First, as a result of conducting research on duty satisfaction to part-time cuisinier, most of them are highly satisfied with their duty regardless of their age and academic backgrounds. Second, men hold a majority; woman staffs tent to have a had time working overtime considering the situation that hotels run for 24 hours. That is the main reason why less woman staffs work in hotels than man staffs do. Part-time staffs would like to work consistently after they get upgraded to a regular worker. Forth, it is considered to break down into detailed sectors and speciality is highly demanded.

• 한국식품조리과학회지
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• 제13권3호
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• pp.304-313
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• 1997

A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64％ of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.

• 웰빙융합연구
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• 제4권4호
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• pp.26-30
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• 2021

Purpose: The study tried to make a comparison between local and global brand hotels with respect to the relationships among customer experiences, service quality, customer satisfaction and consumer-brand relationship. This study provided strategic implications according to its results. Research design, data and methodology: To this end, this study collected data from 300 participants who have stayed at local and global brand hotels in Seoul. SAS 9.4 was used for data analysis. Results: The results showed that experiential modules ('sense' module and 'feel-think-act') affected service quality (human service, physical service) in local brand hotels. But 'feel-think-act', one of experiential modules, only affected service quality in global brand hotels. Also, physical service only had strong effects on customer satisfaction with both local and global brand hotels. Finally, customer satisfaction was influenced by consumer-brand relationships for two hotel groups. But there were no statistically significant differences in all estimations between local and global brand hotels. Conclusions: In conclusion, the study provided some strategic implications that experiential marketing in hotel industry needs be practiced maintain the competitive advantage and sustain branding power and will result in stronger consumer-brand relationships in local and global brand hotels.

• 한국복식학회:학술대회논문집
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• 한국복식학회 2001년도 19th International Costume Association Congress
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• pp.68-71
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• 2001

No Abstract, See Full-text

• 서비스연구
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• 제13권4호
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• pp.206-223
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• 2023

인공지능과 같은 스마트 기술의 도입은 다양한 산업 분야에 막대한 영향을 미치고 있다. 일부 전문가들은 스마트 기술이 새로운 영역의 등장, 생산성 향상을 일으키며 사람들의 일상과 업무처리 방식을 완전히 바꿀 것이라고 전망한다. 반면 부정적인 시선과 우려 또한 존재한다. 일자리 뺏김, 실업률의 상승 등 고용에 대한 많은 사회적 논쟁이 일어남에도 불구하고 인공지능시스템과 고용 간의 갈등에 대한 근본적인 해결책을 제공해주는 종업원 경험 기반의 연구는 미비하다. 따라서 본 연구는 중국 호텔업을 중심으로 인공지능 컨시어지로봇이 호텔 종업원에게 미치는 영향과 관련 요인을 찾아내며 이에 대한 인식이 사용자 저항과 이직의도에 미치는 영향을 연구하고자 한다. 이를 위하여 인공지능 컨시어지로봇 서비스가 도입된 중국 내 호텔에서 근무하는 종업원 322명을 대상으로 설문조사 및 분석을 실시하였다. 분석결과 호텔 종업원들의 인공지능과 로봇에 대한 인식이 사용자 저항 및 이직 의도에 유의한 영향을 미치는 것을 확인하였으며, 이러한 영향은 종업원의 자기효능감, 조직적 지원, 인공지능 서비스의 품질과 새로운 업무처리 방식의 전환비용에 의해 결정된다는 것을 발견하였다. 더불어 인공지능 서비스의 품질이 직간접적으로 사용자 저항과 이직의도에 가장 큰 영향을 미치는 것으로 나타났다. 본 연구에서는 이러한 연구 결과를 토대로 학술적, 실무적 시사점을 제안하였다.

• 한국콘텐츠학회논문지
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• 제4권4호
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• pp.11-19
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• 2004

정보통신기술의 발달로 인하여 최근 이메일이나 개인 홈페이지를 이용하는 인터넷 이용자들의 수가 날로 증가하고 있다. 이에 따라 많은 기업들이 인터넷을 이용한 마케팅 촉진방법에 대하여 많은 관심을 갖고 있다 이메일과 개인 홈페이지는 기업의 측면에서 보면 목표로 하는 잠재적인 고객들에 대한 프로화일을 데이터베이스화하여 고객들의 욕구와 필요에 가장 적합한 상품이나 서비스에 대하여 촉진을 할 수 있다는 장점 때문에 향후 호텔기업에게도 마케팅 촉진의 도구로 유용하게 이용될 가능성이 높다. 본 연구에서는 호텔기업이 이메일과 개인 홈페이지를 이용하여 상품과 서비스를 촉진할 수 있는 가능성에 대하여 제안하고 이에 따른 선결해야 하는 문제점이 무엇인지에 대하여 논의하였다.

• 한국콘텐츠학회논문지
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• 제10권2호
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• pp.452-461
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• 2010

본 연구는 서울지역에 위치한 13개 특급호텔에서 근무하고 있는 274명의 직원들을 대상으로l 호텔기업 리더의 리더십과 조직문화 간의 상관관계를 분석하고, 리더십과 조직문화가 호텔직원의 직무태도에 미치는 영향을 파악하기 위하여 수행되었다. 연구결과 리더십 속성(카리스마/고무적 동기, 서비스/배려, 보상) 모두 조직문화(혁신성, 합리성, 집단성, 관리성)과 유의적인 상관관계가 있는 것으로 나타났으며 보상과 서비스/배려 속성이 다소 높은 상관관계를 보였다. 또한 리더십이 직무태도에 미치는 영향에 대한 분석결과 보상과 서비스/배려 속성이 직무태도에 유의적인 영향을 미치는 것으로 나타났으며, 조직문화가 직무태도에 미치는 영향에 대한 분석에서는 집단성과 관리성이 직무태도에 유의적인 영향을 미치는 것으로 나타났다.

• The Journal of Asian Finance, Economics and Business
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• 제10권2호
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• pp.109-121
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• 2023

This study aims to address the literature gap by examining the direct relationship between big data analytics capability, marketing innovation, and organizational innovations. Additionally, this study would examine big data analytics capability as the antecedent for both innovation types and how these relationships influence firm performance. The research model is developed based on the integration of resource-based view and knowledge-based view theories. The quantitative method is used as the research methodology for this study. Based on a purposive sampling method, a total of 115 questionnaires were obtained from managers in star-rated hotels located in Malaysia. Partial least square structural equation modeling (PLS-SEM) is utilized for the data analysis. The result shows that big data analytics capability positively affects marketing and organizational innovations. The findings show that big data analytics capability and organizational innovation positively influence firm performance. Nonetheless, the result revealed that marketing innovation is not positively related to firm performance. The findings also indicate to hotel managers the importance of big data analytic capability and the resources required to build and develop this capability. The contributions from this study enrich the literature on big data and innovation, which is particularly limited in the hospitality and tourism context.