• The Journal of the Korea Contents Association
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• v.5 no.5
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• pp.228-237
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• 2005

The study was done with the hypothesis that internet users' evaluation of hotel web sites would be differed depending on the class, location, size, ownership, and guest type of hotels. The study found that location, guest type are loosing their strategical importances in the internet marketing. However, class, size, and ownership are still favorable marketing tools with the internet. The study also found that the location gap between metropolitan and local hotels is decreasing, and the chance of attracting potential customers will be evenly offered to the two type of hotels in the internet oriented business environment.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.262-272
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• 2008

This study examines whether job satisfaction of cooks working in the luxury hotels in Seoul significantly differs from those in Busan. The data for this study was collected from randomly chosen luxury hotels located in both areas. Out of 264 cooks who participated in the study, 130 and 134 turned out to be from Seoul and from Busan, respectively. SPSS 14.0 version was used for factor analysis to combine job satisfaction variables, identifying five factors; competence development, work environment, salary and employee benefits, co-worker relations, superior relations. While this study used t-test for identifying whether there is a significant difference between the two cities and between the part of demographic variables, ANOVA was applied in other demographic variables such as education, age, job position, and income.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.151-166
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• 2004

This study has been conducted with the following objectives as to the expected degrees of services of the guests and their degrees of satisfaction after being given the services, with the guests of the tourist hotels in the area of Gyonju as the subjects. The comprehensive outcomes of the analyses show that the resort Hotels in the Gyongju area have to establish proper characteristics and offer services according to the hotels, the objectives and the sexes. Marketing oriented strategies, Resort hotel, Expected degrees of service, Recognized degrees of service, Satisfaction,

• Korean Institute of Interior Design Journal
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• v.19 no.2
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• pp.163-175
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• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.

• The Journal of the Korea Contents Association
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• v.11 no.6
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• pp.459-471
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• 2011

This study attempts to identify the effects of the perceived quality of the web-site of Deluxe Hotels Wedding on the satisfaction of web-site, trust of web-site, and purchasing intention of wedding products. For data analyses, a total of 300 questionnaire were distributed to those who had experience of web searching for Deluxe Hotels Wedding. Among them, 244 survey data were used for analyses. This study obtained following results. First, it found that information quality and service quality of web-site had the positive effects on the satisfaction and trust of web-site. Second, the service quality of web-site had the positive effect on purchasing intention of wedding products while information quality had no influences on it. Third, the satisfaction of web-site had the positive effect on trust of web-site and purchasing intention of wedding products. Fourth, trust of web-site had the positive effect on purchasing intention of wedding products. Therefore, Deluxe Hotels, Should be prepared the Various Strategy for the web-site Visit Guest.

• Culinary science and hospitality research
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• v.1
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• pp.5-23
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• 1995

Management of kitchen is consist of various management factor, for instance, physical resources, financial resources, information resources, and human resources. Because these kind of resources determine efficiency of kitchen management, human resource management is important aspect of kitchen operation. In this paper of view, recently human resource management has been considered by kitchen manager. Kitchen Managers who are interested in human resource, focus on efficiency. Also human resource management underlined not only efficiency, but interrelationship of emplyee. Today, considering with the environment of management, operation of kitchen is important section on hotel management in relation to the profit of it. In the future, therefore kitchen will be strategic profit center on hotels. According to in this tendency, as profit business center kitchen assumed a aspect of efficiency mechanism. This thesis aimcs to point out the actual status of human resource management in the hotels, and suggests the improvement there of by analyzing the system. This research is organized into five sections. section one introduces its objectives. scope and mothodology. Section two provides the theory of human resource management on the kitchen of hotels. And section these analyzed about the factors of human resource management. Section four, suggests the alternatives of the improvement on human resource management, section Five describes the conclusion of this thesis. Today, importance of human resource is viewed multipoint aspects in relation to efficiency of organization and interrelationship of employee, especially the arrangement of human resource is fairly handle and allocation of the human resource and personal appraisal. On the other hand, human resource managers have to be responsible for the cost control and customer's attraction by developing human resources. In order to advance human resource management on kitchen of hotels, following alternatives are considered with efficiency of management and interrelation of employee. The first, the manager of hotels has to consider the passive support of development of human resource. The second, the manager of hotels should develop the various training program for the extonsive ability of employee. The third, in order to improvement of human resource management, manager should establish the system for human resource management view of efficiency and employee's interrelationship.

• The Korean Journal of Applied Statistics
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• v.33 no.1
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• pp.75-86
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• 2020

Hotel review data can extract various information that includes purchasing factors that lead to consumption, advantages, and disadvantages for hotels. In particular, the sentiment keyword of the review data helps consumers understand the pros and cons of hotels. However, it is not efficient for consumers to read a large number of reviews. Therefore, it is necessary to offer a summary review to customers. In this study, we suggest providing summary information on sentiment keywords association as well as a network of hotels based on sentiment keywords. Based on a sentiment keyword dictionary, the extracted sentiment keywords associations construct the hotel network through topological data analysis based mapper. This hotel network allows a consumer to find some hotels associated with specific sentiment keywords as well as recommends the same related hotels. This summary information provides users with a summarized emotional assessment of hotels and helps hotel marketing teams understand consumers' perceptions of their hotel.

• Journal of the Korea Convergence Society
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• v.12 no.3
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• pp.115-124
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• 2021

The outbreak of covid-19 has brought the characteristics and advantages of non-contact services to increased prominence, and the development of smart hotels"has accelerated. This study aims to identify, categorize and define the smart service experience at different touch points of the customer experience. The concept and characteristics of the smart hotel were examined based on existing research and literature. An analytical framework was designed using smart experience factors and customer touch points of smart hotels. Selected Chinese smart hotels were then examined under this framework. The case analysis results show that the customer experience design of smart hotels has developed to different degrees, in terms of interactivity, personalization, accessibility, information and privacy security. Based on the above findings, this article suggests that the design of smart hotels should use integrated data to further enhance personalized service experience.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.501-510
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• 2016

Because hotels contain the cultural and artistic information of an era and plays a role as an iconic building to experience the unique regional culture, they are more than just a building. In recent years, as Jeju is emerging as a popular tourist city, a multi-functional and systematic plan for hotels is needed. Therefore, this study provides basic design data for hotel construction in the future by analyzing the public space of the luxury tourist hotels on Seogwipo-si. The public space of hotels, divided into service, food and beverage, banquet, leisure and convenience space, are categorized in terms of the cross combination type, entrance space form, plan type, unit space form to understand their relativity in the public space of hotels. This study reviewed the hotel construction based on the reference and literature, and, visited the sites to determine the current general status of hotels and then analyzed the architectural planning factors and spatial composition types.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.207-214
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• 2006

The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.