• Journal of Navigation and Port Research
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• v.35 no.6
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• pp.515-522
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• 2011

This research is intended to suggest some reference materials for the future planning of floating hotel, by reviewing the concept of floating hotel and analyzing the realized and planned ones through the search of related documents and homepages. Floating hotel can be defined as a building for living/recreation/work/entertainment with floating system on water, but without navigation tool. In terms of sequence, the River Kawi Jungle Rafts Resort was built in 1976, Four Seasons Hotel in 1988, and Salt & Sill in 2008. Floating hotels are various in scale(height) and size(room numbers), and have basic, cultural, health & marina facilities. Architectural characteristics of sample facilities can be summarized as self-supporting of the facilities, environmentally friendly architectural planning, utilization of renewable energy, introduction of new plastic composite material, and provision of same view from all bedrooms by rotating the building.

• Korean Institute of Interior Design Journal
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• no.36
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• pp.60-67
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• 2003

This study examines what the resort hotel user's requirements with the inauguration of 5 working days are. For that, the present conditions, concepts, principles, development history and examples of the domestic resort hotel were researched. Also the field survey on the real users was carried out, asking what the problems are in using the domestic resort hotel. These research materials can be utilized for the practice application on the planning of the resort hotel with the analyzing each available spaces. In the survey result, the point on the rooms which are considered as the most important aspect for the profits of the hotel got high grade, but the rest which are not related with the profits directly was revealed to get quiet low grade. This result shows the problems which must be improved considering the fact that the actual purpose of resort hotel is the lesuire and rest. Not only the convinience in using each facilities and the contentment in the aspect of room design, but the connection between the spaces will be considered in the planning on the constructing the spaces of future resort hotel.

• Journal of the Architectural Institute of Korea Planning & Design
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• v.34 no.8
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• pp.43-50
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• 2018

The purpose of this study is to analyze the effect of architectural attributes on operating revenue by concentrating on the facility side and to investigate how much individual architectural factors can affect operating revenue. The time range of this study is limited to 2015, and the spatial range is limited to a tourist hotel in Seoul that can be easily surveyed and verified. The analysis method is to confirm the significance and influence of each attribute through regression analysis. According to the results, The room part such as number of rooms or area showed a relatively low correlation with "revenue per available room (Rev.PAR)" than "average daily rate (ADR)", but showed a high correlation with non - architectural attributes such as auxiliary facilities and chain. This shows that factors that influence the operating profit of hotel are not the part of the room but the other factors such as the auxiliary facilities work more. In addition, the presence of spa and the number of auxiliary facilities in the hotel have a positive effect on the operating profit of the hotel due to the non - architectural attributes. This is expected to provide a new direction for future research in studying hotel facilities.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.98-114
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• 2003

This paper is written to analyze systematically the varieties of informations about cooking stream procedure on the basis of the basic theory of installation and arrangement such as SLP(Systemic Layout Planning) and to deduce the plan for the device, installation and arrangement suitable to cooking stream procedure. Through the substantial improvement in the modeling of hotel L, the optimization of the capacity of installation and arrangement, and the reduction of food resource stream and its movement and through the analysis of cooking stream procedure by disposing and dividing the main kitchen into three individual ones, the improvement of productivity in comprehensive cookery such as the specialization and equalization of cooking procedure and improvement effect of the price-reduction. Moreover, as for the problem of arrangement of installation, it was displayed that the effect went up to twice through the flexible production-related systems such as the improvement of arrangement, reduction of cooking preparation time, the standardization of cookery.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.201-204
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• 2006

With development of digital technology and globalization after Seoul Olympic in 1988, Korea has recklessly accepted western culture, thus causing damages to Korean identity The purpose of this study is to design Imperial Palace Hotel VIP lounge space applying traditional Korean style. This study analyzed traditional expression according to its element and method taken out from the prior researches related to it. The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. This study aimed at get the understanding on traditional Korean architecture, space planning and furniture arrangement. As a result, the plan represent traditional Korean style including the space planning and furniture, the colors and patterns, and the building materials. The Imperial Palace VIP lounge Is not tile space for eating and social activities, but also provide the space for introducing traditional Korean culture and life.

• Korean Institute of Interior Design Journal
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• v.24 no.6
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• pp.68-78
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• 2015

The servicescape of a design hotel means the physical environment in which a service is produced and consumed. Servicescape refers to the comprehensive physical environment perceived by users and is composed of physical elements such as ambient conditions, space, function, signs, symbols and artifacts. For a successful operation of a design hotel, it is necessary to investigate the design hotel's servicescape types according to characteristics of design hotel's servicescape to provide various servicescape. The purpose of this study is to classify the types of servicescape on design hotel and analyze characteristics through the case study. A case study on Europe's design hotels to find various servicescape design methods was conducted. According to characteristics of design hotel the types, it is also categorized into four different types: history/tradition, art/culture, collaboration, locality. The case study demonstrated that European design hotels were making many efforts for their uniqueness and differentiation by considering the cultural and historical characteristics of their city and providing art and cultural space for their community. Design hotels in Korea should not only provide visitors with opportunities to have special experience through the nation's own culture and history but also serve as a place of community activities.

• The Journal of the Korea Contents Association
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• v.7 no.5
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• pp.174-183
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• 2007

Recently, the Korean Hotel market has expanded to Asia rapidly including China. However Korean hotels' competitiveness has weaken with Korean won's appreciation and increasing real estate cost. To cope with these problems, Korean hotels are varying and differentiating their services and adopting advanced information system such as ERP(Enterprise Resource Planning) System. ERP Systems requires large amount of cost and time, otherwise successful implementation is not guaranteed. Thus, It is necessary to analyze critical success factors and calculate effect before investment on the ERP system implementation. In this study, I surveyed a Five-star ranked Hotel, named R. To find a method of investment effect calculation. This research is conducted on the basis of previous studies and AHP(analytic hierarchical process), which is suggested by Saaty. Finally, This study presents a significant method of analysis and calculation on investment effect of Hotel's ERP system based on the Hotel R's case.

• Korea Science and Art Forum
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• v.37 no.2
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• pp.35-46
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• 2019

The purpose of this study was to develop a hybrid model forecasting the optimal number of employees for the hotel MICE and investigate indicators' reliability and validity empirically. The dominant approach of manpower planning has long been conducted based on heuristic experience in the field of Hotel and MICE. There is little research on the manpower planning and forecasting in the hotel and MICE studies. However, it is significantly important to ensure how many the optimal number of employees are calculated to meet the goals of the company as well as the expectation of their customers. A focus group interview was used to collect data through a series of surveys. A total of 289 samples were collected to test validity of finalized indicators for forecasting the optimal number of employees for the Hotel MICE. The study developed 15 quantitative indicators and 19 qualitative indicators to forecasting the optimal number of employees for the Hotel MICE, based on three types of groups such as 'service-oriented', 'stability-oriented', and 'profitability-oriented' hotel company The study revealed the econometrics formula for the practical application for this field.

• Korean Institute of Interior Design Journal
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• no.1
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• Korean Institute of Interior Design Journal
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• v.24 no.6
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• pp.183-191
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• 2015

The servicescape of a hotel means the physical environment in which a service is produced and consumed. The users perceive the quality of the service and their inner response affects their satisfaction or behavior such as repurchase. Servicescape has been addressed mainly in marketing as a strategic element of service marketing research. The aim of this research is to find out which dimensions of servicescape is required in hotel facilities and to identify servicescape of tourist hotel in Seoul. For this study, questionnaire survey with facilities users and site research were used. Servicescape factors were derived cleanliness, convenience, aesthetics and ambience. According to case study, the most significant servicescape need for hotel facilities was cleanliness. Therefore, facility managers must continuously manage the facilities. In terms of convenience, layout of guest bathrooms and furniture was the important indicator of servicescape. Facility aesthetics play an important role as differentiation from competitors. By providing a customized design, customers choose hotels that best satisfy their needs. It is important to recognize that ambience can be controlled to a large extent by facility management.