• 제목/요약/키워드: Service Hospitality

검색결과 984건 처리시간 0.019초

환대산업 종사원의 조직지원이 종사원열정과 관계의 질간의 영향 관계 (Relationship between the quality of employee enthusiasm and relationship with organizational support of hospitality industry employees)

  • 서경도
    • 디지털융복합연구
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    • 제19권1호
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    • pp.117-124
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    • 2021
  • 본 연구는 광주광역시에 소재한 환대기업에 근무하는 직원들의 조직적 지원이 종사원 열정, 신뢰, 몰입, 만족간의 상호간 영향관계를 파악하고자 한다. 서비스기업에 근무하는 종사원의 현 상황을 파악함으로써 환대산업 종사자의 인적자원 관리에 대하여 고찰하는데 본 연구의 목적이 있다. 그 결과 환대산업에서 기업의 조직지원은 종사원의 열정에 유의한 영향관계가 있다. 종사원의 열정은 조직으로 볼 수 있는 환대기업에 근무하고 있는 종사원은 업무에 대하여 신뢰, 몰입, 만족을 하는 것으로 나타나서 종사원의 열정은 신뢰, 몰입, 만족에 긍정적인 역할을 하는 것으로 나타나고 있다. 종사원의 열정은 결과적으로 서비스 상품의 질에 투영되는 만큼 이는 종사원이 자신이 담당하고 있는 업무나 재직하고 있는 회사에 대한 긍정적인 감정을 관계의 질로 생각할 수 있다. 종사원의 열정을 발휘하여 기업과 업무에 대한 신뢰, 몰입, 만족을 느낄 수 있도록 인사관리 방안이 요구된다. 따라서 일에 대한 자부심과 성취욕을 강화 시킬 수 유무형의 조직지원과 인사 관련 프로그램 도입과 실행이 이루어져야 한다.

Service quality, satisfaction, and behavioral intention in home delivered meals program

  • Joung, Hyun-Woo;Kim, Hak-Seon;Yuan, Jingxue Jessica;Huffman, Lynn
    • Nutrition Research and Practice
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    • 제5권2호
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    • pp.163-168
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    • 2011
  • This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behavioral intention and (2) responsiveness and behavioral intention were not significant. The path for predicting a positive relationship between food quality and satisfaction was supported. The results show that having high food quality may create recipient satisfaction. The findings suggest that food quality and responsiveness are significant predictors of positive satisfaction. Moreover, satisfied recipients have positive behavioral intention toward MOW programs.

Effect of Food Neophobia on the Relationships among Perceived Service Attributes, Brand Trust, Satisfaction and Behavioral Intention of Franchise Snack Bar

  • Lee, Sang-Mook
    • 한국조리학회지
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    • 제23권1호
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    • pp.58-65
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    • 2017
  • This study performed to test the effect of food neophobia on the formulated model on the relationships among perceived service attributes(food, employee, and physical attributes), brand trust, satisfaction and behavioral intention as perceived by franchise snack bar consumers. Total 299 respondents were used for statistical analysis and SPSS 21.0 and AMOS 21.0 program were employed. The findings of current study verified that food attribute among perceived service attributes has positively influence on brand trust and satisfaction, and the employee attribute has only effect on the brand trust. Additionally, the brand trust was critical predictor of satisfaction, but it was not significant antecedent of behavioral intention in context of franchise snack bar restaurant. Furthermore, this study found the moderating effect according to level of food neophobia on the designed hypothesizes, so it has been identified the importance of people's propensity about food neophobia can significantly effect on brand trust and satisfaction in franchise snack bar restaurant. These findings will contribute to provide meaningful suggestion to develop marketing strategic in franchise snack bar business as well as provide the theoretical evidence in the new segmentation.

환대산업에서 서비스 품질 측정을 위한 표준치와 기대치의 비교 (An Examination of Expectation as a Comparison Standard in Measuring Service Quality in the Hospitality Industry)

  • Yoon, Tae-Hwan;Kim, Ki-Young
    • 한국조리학회지
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    • 제8권2호
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    • pp.19-35
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    • 2002
  • 본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

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Are Physical Environments, Service Quality, and Menu in Coffee Shop influencing Overall Satisfaction of College Students?

  • Kim, Hyojin
    • 한국조리학회지
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    • 제20권5호
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    • pp.124-129
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    • 2014
  • The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

A Study on the Selection Attributes for Restaurant, Customer Satisfaction, and Recommendation Intention on Traveling Domestic Tourists: Targeting Tourists for Rail-ro Tickets

  • Kim, Ju-Hee;Kang, Kyoung-Ku;Lee, Jong-Ho
    • 한국조리학회지
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    • 제23권6호
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    • pp.27-35
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    • 2017
  • The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

전시컨벤션센터 식품박람회와 관련된 빅데이터의 의미연결망 분석 (A Semantic Network Analysis of Big Data regarding Food Exhibition at Convention Center)

  • 김학선
    • 한국조리학회지
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    • 제23권3호
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    • pp.257-270
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    • 2017
  • The purpose of this study was to visualize the semantic network with big data related to food exhibition at convention center. For this, this study collected data containing 'coex food exhibition/bexco food exhibition' keywords from web pages and news on Google during one year from January 1 to December 31, 2016. Data were collected by using TEXTOM, a data collecting and processing program. From those data, degree centrality, closeness centrality, betweenness centrality and eigenvector centrality were analyzed by utilizing packaged NetDraw along with UCINET 6. The result showed that the web visibility of hospitality and destinations was high. In addition, the web visibility was also high for convention center programs, such as festival, exhibition, k-pop and event; hospitality related words, such as tourists, service, hotel, cruise, cuisine, travel. Convergence of iterated correlations showed 4 clustered named "Coex", "Bexco", "Nations" and "Hospitality". It is expected that this diagnosis on food exhibition at convention center according to changes in domestic environment by using these web information will be a foundation of baseline data useful for establishing convention marketing strategies.

병원서비스코디네이터 교육과정이 교육만족과 의료서비스 품질에 미치는 영향 (The Effect of Hospital Service Coordinator Education Curriculum on the Education Satisfaction and the Quality of Medical Service)

  • 최은경;박창식;서종범
    • 보건의료산업학회지
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    • 제2권1호
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    • pp.137-154
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    • 2008
  • The increase of the supply of medical service and the increase of hospitals have intensified the competition of hospitals, and the advancement towards internationalization in the opening of medical industry has triggered the infinite competition of medical profession. In addition, the high expectation of customers and quality improvement in the medical care in accordance with the improvement of overall income, and the change of active role of medical consumers according to the popularization and the improvement of rights awareness reflect the customer needs and choice in the medical service. Customers wanted to receive the kind and pleasant service under the up-to-date medical service. Therefore, as a solution, hospital coordinators were emerged for the purpose of smooth treatment and customer satisfaction by generalizing all service of hospital. Accordingly, this thesis attempted to investigate the effect of hospital coordinator education curriculum on the education satisfaction and the quality of medical service. In order to solve the purpose of this study, I, author reviewed the existing literatures, established hypothesis, and verified hypothesis by using the variety of statistics techniques such as reliability, validity, frequency analysis, and regression analysis. The verification of hypothesis is as followings: First, among education training factors of hospital coordinators, the quality of instructor significantly affects the satisfaction of hospital coordinator education training. Second, among training factors of hospital coordinator, the attitude of trainee significantly affects the training satisfaction of hospital coordinator. Third, among education training factors of hospital coordinator, education course significantly affects the training satisfaction of hospital coordinator education. As the qualities of instructor are better equipped, the satisfaction of education becomes higher. It indicates that the education method of instructors is important as an index to represent the qualities of instructor such as the appropriateness of education method, preparation, passion, visual materials, the adequacy of education procession, and specialized knowledge, and it has important effect on the satisfaction of education. In order to enhance the satisfaction of hospital coordinator education, the creation of education environment, making trainee concentrate on the education, is required by appropriately allocating programs, arousing interest in education, based on the attitude of trainee, discussion, and preliminary programs, preparation, ahead of enforcement of education. Fourth, the satisfaction of hospital coordinator education training significantly affects the reliability among the qualities of medical service. Fifth, satisfaction of hospital coordinator education training significantly affects hospitality I kindness among the qualities of medical service. If the education satisfaction of trainee is high, it is effective in the practical application such as dealing with complaints, the duty performance for the patients, and so on in offering the medical service, related to reliability and furthermore, we can find the positive change in the attitude change of medical professions related to the reliability of hospital coordinator. In addition, in the process of offering medical services such as the kind explanation on the duty, rapid response to the customers inquiry, and tidy uniform, practical effect was verified. Sixth, the education training factor of hospital coordinator significantly affects the reliability among the quality of medical service. Seventh, the education training factors of hospital coordinator significantly affect hospitality/kindness. In the education of hospital coordinator, the methods to attract the interest of trainee by emphasizing reliability should be sought and for gaining the practical effect of hospital coordinator education, the sufficient preparation and investigation on the education curriculum should be prerequisite and under this condition, intensified discussion on the instructor and education course is needed. In the design of education course, more education hours and subjects should be allocated in the part of hospitality in order to improve the practical application of hospitality. Therefore, it is meaningful in a sense that this study newly approached the components of hospital coordinator education and the need to modify the quality components of medical service in accordance with the study subjects was raised. This study also finds its meaning in that it provides basic materials for the study of future hospital coordinator education by suggesting the system development model of hospital coordinator education through preliminary study of education training. In addition, this study is meaningful in the aspect that it suggested the direction of education training by showing how the hospital coordinator education training would applied to the hospital coordinator course of the Continuing Education Center at Pusan and Kyungnam National University to some extent. Since all investigation of this study was approached from the side of hospital coordinator, the thoughts of patients who are beneficiaries of medical service, and care givers cannot be identified. Therefore, the satisfaction of patients and care givers through the experience of medical service, which is the essential prerequisite of medical service, should be importantly considered and investigated. Accordingly, The study of comparing and analyzing the views of both patients and care givers should be carried out in the future.

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COVID-19와 IT 서비스: 변화와 대응 (COVID-19 and IT Service: Challenges and Responses)

  • 이정우;강주영;이상곤
    • 한국IT서비스학회지
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    • 제20권5호
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    • pp.1-9
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    • 2021
  • Since the first confirmed case in January 2020, Coronavirus disease 2019(COVID-19) has brought many changes to our society, and Korea is no exception. Some changes are direct and immediate such as restrictions on overseas travel and social distancing, but the others are indirect and slowly adapted such as lifestyle changes impacting industries and businesses. IT service sector is tremendously influenced by COVID-19. IT service is used extensively in response to COVID-19 taking advantage of its non-face-to-face characteristics. In that sense, the industry is positively affected and in some sense invigorated, giving birth to new kind of services. This special issue focuses on introducing how the IT services are affected, what kind of transformations are undergoing, and how these are expedited after COVID-19. This special issue expands and extends the case research section by collecting new IT service case studies concerning these topics. After competitive review process, 11 studies are selected for this special issue which deals with four different but closely related aspects: (1) evolutions of private IT services, (2) transformations in public IT services, (3) impacts in the hospitality and tourism industry, and (4) changes of people's behavior along with COVID-19. The first set reports on the evolution of private IT services that have created terms such as foodtech and edutech as we enter a rapid non-face-to-face situation. The second set consists of studies dealing with the evolution of public IT services. Evolution and rapid response to non-face-to-face appear to be no exception in the public sector. The third includes studies of hospitality and tourism which is most strongly affected by COVID-19. The last set deals with the behavioral changes of users such as technostress in telecommuting. Lessons learned through best practices and key problems identified in these studies may help us to actively respond to the coming waves of changes incurred by COVID-19 in our society as well as in the IT service industry.