• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.3-10
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• 2015

Themed hotels is a new form of hotel development that is rising at home and abroad. In the hospitality industry has a leading position. And The design of the themed hotel is different from tradition as hotel as it more innovative. People are attracted to themed hotel for its' unique interior design especially the guest room. For the sake of promoting the themed hotel's running better, guest room design characteristics can't be neglected. Therefore, this paper will analyze the characteristics of the guest's room design in the themed hotel. This paper initially narrates the concept, features and current situation, and then makes an analysis about the types of theme hotels in combination with examples. Secondly, through the thesis analysis of prior research, key words, hybridity, interactions, symbolic, diversity and regionalism about features of rooms in theme hotel are given. Finally, examples about theme hotels at home and abroad opened after 2005 are taken as the center, through which features of rooms in each theme hotel are analyzed. By the analysis of conclusion, basic current situation of rooms in theme hotels is given. The findings of this research will provide a reference to design the guest's room of the themed hotel.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.17-26
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• 2016

This study conducted to identify the influence of consume propensity on the visiting satisfaction among 253 people who visited the themed restaurants across the country within two months from the date of January 7, 2016. The result of this study are as following: Sociality, impulsivity, and planning are used for estimating the propensity to consume, and sociality (${\beta}=.551$, p<.001), impulsivity (${\beta}=.094$, p<.05), and planning (${\beta}=.328$, p<.001) had the significant positive (+) influence on satisfaction. Second, the choice of the themed restaurant had the significant positive (+) influence on the all variables of consume propensity in the first stage model that the propensity to consume of consumers was considered as an independent variable. In the second stage input model, the choice of restaurant (${\beta}=0.228$, p<.01) had the significant positive influence. That is, the choice of restaurants generally elevated the satisfaction of visiting the themed restaurants. In the third stage that the interaction between the propensity to consume of consumers was considered as an independent variable. The results show there was the significant positive (+) regulation effect with sociality (${\beta}=.108$, p<.05) and planning (${\beta}=.167$, p<.05), but there was no influence with impulsivity.

• 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.