• Journal of the Korean Society for Aviation and Aeronautics
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• v.24 no.3
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• pp.69-79
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• 2016

This study examines the awareness of the curriculum of the cabin service major students at 2 year colleges through the CIPP (Context, Input, Process, Product) evaluation model and an empirical analysis on how their awareness affects Service Orientation and Service Hospitality. It was proven that the CIPP evaluation model has a positive effect on the satisfaction of their department, and also has a meaningful effect on Service Hospitality and Service Orientation statistically. However, the satisfaction of their department itself is not associated with the increase of Service Orientation and Service Hospitality so it negatively affected them. Moreover, both the Service Management program(Process) and Service Attitude(Product) have a meaningful effect on Service Hospitality, and Service Hospitality also has a meaningful effect on Service Orientation. So it resulted in a casual relationship among them. As a result, it is desperately necessary to promote an educational environment that will increase the satisfaction of the department and help students to become flight attendants. It is also necessary to increase awareness of the Service Management program(Process) and Service Attitude(Product).

• Culinary science and hospitality research
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• v.22 no.6
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• pp.145-150
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• 2016

The Malaysian hotel industry is experiencing growth due to the increase of new hotels and hospitality-related service through inbound of business travelers and tourists to Malaysia. The influx of tourist is expected to increase and luxury hotels are beginning to be more popular. The interest of studying customer perception toward tourism facilities, especially in luxury hotels has also witnessed an increase. In this study, a qualitative approach on how customers perceive luxury hotels was conducted. This study covered customer satisfaction and service quality perceived by customers toward Sunway Resort Hotel and Spa. Ten individuals were involved in data collection, and data were analyzed thematically. Findings were themed based on positive and negative responses provided by both international and local customers.

• Journal of Smart Tourism
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• v.2 no.4
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• pp.25-34
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• 2022

Digital transformation plays a critical role in making hospitality and tourism organizations create new business processes and customer experiences. The hospitality and tourism industry thrives on creating unique experiences by offering exceptional and innovative customer services through innovative digital technologies. Thus, this study provides an overview of the current use of these technologies in the hospitality industry and their potential advantages and opportunities. In particular, the metaverse and immersive virtual reality (VR) technology are gaining popularity in the hospitality industry, offering new opportunities for innovation and driving core values. This study discusses the current use of VR and metaverse and potential advantages and opportunities for researchers and practitioners in the hospitality and tourism context. Thus, we provide suggestions and implications for hospitality and tourism industry stakeholders to increase core values and business performance and create sustainable competitive advantages over other market players through VR and metaverse.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.339-348
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• 2015

The purpose of this study is to suggest positioning strategy according to franchising family restaurant brands. Discriminant Analysis was utilized to suggest methodological framework that seeks to find their relative positions in the family restaurant brands. As a result, the results show that five factors (employee service, physical environment, marketing, accessibility, and food quality) were extracted from Exploratory Factor Analysis that contains twenty three questions related to service quality of family restaurant. Second, Discriminant Analysis revealed that three factors out of five including employee service, physical environment, and accessibility showed the highest discriminant power. Based on the three factors, positioning maps were made and the location of four brands were identified. Third, service quality, satisfaction, and willingness had a significant influence on revisit intention.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.48-57
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• 2017

With the increasing popularity of mobile commerce, restaurant service has become one of the leading service categories. Thus, this study attempted to understand the shopping behavior of restaurant mobile consumers by focusing on their shopping orientations. Specifically, this study investigated the structural relationships among shopping orientations, perceived value, concentration, and purchase intention in restaurant mobile commerce. Data analysis employing a structural equation approach was carried out for this study. Results revealed that, first, a consumer's shopping orientations was found to have a positive influence on perceived value, with time/convenience orientation possessing a stronger influence on perceived value than other factors (economic and hedonic). Second, a consumer's perceived value was found to affect concentration and purchase intention. Third, a consumer's concentration also appeared to influence purchase intention.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.127-134
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• 2017

Despite its importance to Thailand, museum tourism has not received sufficient attention from researchers and practitioners. Consequently, knowledge of museum tourist responses toward museum service quality is quite limited. Thus, the purpose of this study was to (1) examine the service quality of museums in Thailand and (2) revealed how tourists react positively namely through satisfaction and revisit intentions. This study further explored how the proposed relationships vary between Asian and European tourists. Based on Harrison and Shaw's (2004) museum experience model, facilities, staff services, and exhibition experience were proposed as three important service elements encountered during a service experience. Data were collected from foreign tourists who visited any of the 6 national museums in Bangkok. A total of 260 questionnaires were obtained over a 3-month period, all of which were retained and utilized for the analysis. Results found that exhibition experience and staff services were positively associated with tourist museum visit satisfaction, which in turn acted on revisit intention. In addition, exhibition experience was found to be the most important service element for Asian tourists, while staff services was most important for European tourists. Staff services and exhibition experience both played important roles in the tourist museum experience, while facilities did not have an effect on the evaluation of museum services. In response, museum managers need to implement a segmentation strategy that considers tourists' backgrounds such as region, culture, or nationality.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• Journal of Distribution Science
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• v.11 no.7
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• pp.15-22
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• 2013

Purpose - The study investigates the influence of tourism and hospitality industry on economic growth and CO2 emissions. Research design, data, and methodology - In the empirical analysis, unit root tests, cointegration test and vector error correction model regression using time series data of South Korea from the first quarter of 1970 to the third quarter of 2010 are performed to examine the long-run equilibrium relationship and short-run dynamics among the tourism and hospitality industry, CO2 emissions, economic growth and other industry sectors. Results - Results indicate that a long-run equilibrium relationship exists among these variables. Furthermore, the tourism and hospitality industry and CO2 emissions have high significant positive effect on economic growth. The tourism and hospitality industry in Korea, in turns, shows a high significant positive impact on economic growth while the industry sector incursa high significant negative impact on CO2 emissions. Conclusions - The tourism and hospitality industry in Korea may havebeen prompted by several factors such as accelerated process of technological innovation or energy and environmental policies. These findings suggest that the effectively managed tourism and hospitality sector in Korea has resulted in both economic growth and a reduction in CO2 emissions.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.146-157
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• 2013

The main purpose of this study was to investigate restaurant servers' perceptions of Asian customers in the U.S. based on physical appearance. Servers' tipping expectation and intention to give quality service were measured by manipulated photographs featuring three aspects of physical appearance (i.e., gender, attire, obesity). Repeated-measures ANOVA was performed to compare eight conditions created by these combinations of three physical appearance factors. The results showed that servers' tipping expectation and intention to give quality service differed according to Asian customers' physical appearance, and the relationship between attire and gender was also found. The research findings are expected to provide managers with guidelines that offer equitable service.