• 동아시아경상학회지
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• 제10권2호
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• pp.115-125
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• 2022

Purpose - The quality of the hotel depends on the Oriental arts established. Customers tend to believe that high prices reflect the offered services. This research expounds on the effects of Oriental interior designs in the hospitality industry in enhancing hotel profitability, opportunities for development, and the growth of urban hotels. Research design, Data, and methodology - This study conducted the comprehensive literature analysis to obtain suitable contents about the effect of Oriental Art for Urban Hotel Business Plan. the literature analysis method systematically assesses the value of qualitative data. Resources are organized into groups using a coding frame. Result - The adoption of the Oriental arts in the interior designs in the hotel industry will lead to customer attraction, improved competitive advantage, customer loyalty, and the preservation of the societal values of culture. Therefore, the marketing practitioners should adopt oriental arts as an integral aspect of interior designs to enhance customer satisfaction Conclusion - Marketing practitioners also use the oriental arts to enhance customers' willingness to pay. This is because oriental arts serve as the cues that enable the consumers to feel that the hotel's products are of quality. When oriental arts are used in interior hotel designs, the customer's willingness to pay increases. Thus the firm's relationships with customers are boosted.

• 한국식생활문화학회지
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• 제21권2호
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• pp.124-130
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• 2006

As public gives more attention on the well being trend, the aim of this study on the Sommelier - an industry profession in the hotel and food service industry is to suggest the educational plan to meet the demand as a professional and to help establish the direction to the effective curriculum. Findings from this study showed that a Sommelier need to possess knowledge in not just wine but in areas such as foreign language, computer, management, hotel and restaurant, global manner, and etc. It was also recommended to authorize the sommelier license as an official and to develop educational entities for sommelier.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권1호
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• pp.111-128
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• 2003

Advances in information technology (IT) are becoming one of the most significant driving forces changing the structure of global financial management. This phenomenon is occurring in all industries; the hotel industry is no exception and must quickly adapt to this new trend. This study examines the technology intensity of the industry by assessing the degree to which the industry has allocated capital to IT projects, and discusses IT investment in the hospitality industry with a particular emphasis on assessing the value of IT investment and its investment strategy.

• 한국콘텐츠학회논문지
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• 제8권12호
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• pp.375-385
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• 2008

최근 호텔기업에서 식음료부문이 객실보다 더 많은 수익을 창출하는 부서로 인식하면서 수익성 관리와 더불어 다각적이고 과학적인 경영정책이 요구되는 실정이며, 특히 21c 호텔기업은 극심한 기술의 변화와 정보의 홍수에 휩쓸리고 있는 상황에서 호텔기업의 미래를 위한 경영목표를 달성하기 위해서는 무엇보다 호텔기업 현장관리자(지배인 : manager)들이 미래를 준비하고자 하는 노력과 열정이 요구되며 호텔기업의 리더십은 종사원의 안정적인 조직생활에 많은 영향과 자신의 목표를 달성할 수 있는 역할을 하기 때문에 기업의 전부라 하여도 과언이 아니다. 호텔기업이 성장 발전을 결정하는 가장 중요한 요인은 그 기업을 구성하고 있는 사람들의 자세와 능력에 달려있으며, 이러한 문화를 창출하는 것은 바로 전문경영인의 리더십의 역량에 달려있다. 따라서 본 연구는 호텔기업 식음료의 변혁적 리더십과 거래적 리더십의 비교분석을 통하여 효율적인 경영전략 방안을 제시하는데 그 목적이 있다.

• The Journal of Asian Finance, Economics and Business
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• 제9권5호
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• pp.187-199
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• 2022

The purpose of this study was to offer a new conceptual framework based on a combination of the TPB model, the TAM model, and two additional constructs consisting of eWOM and pricing value called the E-P-TAM-TPB model, and to assess the model's implications on hotel selection behavior. This study empirically examines the E-P-TAM-TPB model to evaluate and validate domestic tourists' online hotel booking intentions by using the partial least squares structural equation modeling (PLS-SEM) approach. The data was collected from 355 domestic tourists who booked the room via the hotel website. The major findings of this study indicated that the E-P-TAM-TPB model has a positive significant influence on online hotel selection behavior. The results revealed that all proposed hypotheses were declared supported. Future studies should build on the framework by incorporating potential moderators to better understand how different groups of customers behave online in different segments of the hospitality industry. Managers must not only develop an easy booking process but also provide price value information to attract or impress clients. Tourists can compare room rates with other hotel websites and OTAs.

• 품질경영학회지
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• 제26권4호
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• pp.29-50
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• 1998

The purpose of this study is to critically review the previous research on the measurement of service quality, and to present future research directions on hotel service quality measurement as follows: 1. As Carman(1990) shows in his study, items of quality measurement should be developed to be fit for the measurement of hotel service quality. 2. To evaluate the service quality of a hotel, measuring three divisions(Room, F&B and Others) separately, then combining them would be the best model. 3. Researches to identify the various dimensions of hotel service quality are needed. 4. In measuring hotel service quality, guests should be classified according to various criteria. 5. To measure the hotel service quality, SERVPERF model might be more a, pp.opriate due to the small number of items to be answered. 6. In hotel industry, researches to identify causal pths between customer satisfaction and service quality are needed. 7. We need to develop alternative scales for the measurement of hotel service quality.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.93-116
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• 1998

In the 21st century the service industry, particularly the hospitality industry, has the potential to develop into its golden age. In preparation for this hotels must maximize management proficiency by introducing reasonable and scientific systems into their current operations. The hotel industry takes it for granted that it can meet the final business goal by way of effective management of human resources. However, comprehensive papers on the subject of employee satisfaction have not appeared or been presented in Korean business studies. And although papers from abroad have touched on the subject they are not focused on the specialized domain of human resources as it applies to the comprehensive matters relating to job satisfaction as a corelationship to business success. This study focuses on some problems that must be overcome in achieving business objectives while striving at the same time to maintain satisfaction. The purpose of this study is to find the factors that measure employee job satisfaction in the hotel industry. To establish the purpose I reviewed the definition of the job satisfaction. An antecedent study of job satisfaction and Questionnaires were used to acquire data, specifically, hotel employees were selected randomly from the six super-deluxe hotels in Seoul to respond to thorough questionnaires. As a result of the study on the variables of Sex, Position, Length of Service, Opportunity for Promotion, Working Conditions, Wages and Hotel Situation. As a whole, promotional opportunity, wages and working conditions were frequently cited as negative factors in the responses. A comprehensive approach that includes improving wages and that reflects management's sincere concern with the working conditions of the employees is urgently needed. Hotel management that is willing to examine employee satisfaction periodically and provide proper solutions can prevent dissatisfied employees from separating from their jobs. This study has some limitation in that it is restricted geographically and in research method. That is, only six super-deluxe hotels in Seoul were selected as the subject of study and only the questionnaire method of obtaining data was used out of various available research methods.

• 한국콘텐츠학회논문지
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• 제6권3호
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• pp.163-173
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• 2006

IT 기술은 기업 환경에 많은 변화를 가져왔다. 호텔산업에 있어서도 IT도입은 경쟁에서의 우위를 점할 수 있는 기회를 제공하기도 하지만 이에 대한 이점을 누리게 위해서는 선결해야 할 많은 문제점들도 안고 있다. 본 연구에서는 IT 기술의 도입이 호텔 산업에 미치는 영향에 이에 대한 대응전략에 대하여 논의하였다.

• Journal of Smart Tourism
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• 제3권3호
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• pp.1-3
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• 2023

• 한국조리학회지
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• 제1권
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• pp.91-102
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• 1995

The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.