• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.5
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• pp.1422-1427
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• 2008

Hotel companies have to offer well furnished of a lodging and a meal and must keep the best customer supporting service. Because, customers have very strict standards and require fancy service to hotel that they pay. The Customers have different criteria to select hotel according to their purpose such as accommodation, banquet or convention. Hotel recognitions are also different along the purposes. I analyzed effects of hotel choice by intention to use hotel of customers in this research. To verify the effects, I used a structured model by AMOS 4.0 This study results show that the customers chose hotel in accordance with their intention of stay ; accommodation, banquet or convention etc. However, it is not significant hypothesis, that the guests select hotel along the brand recognition or the service perception.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.3
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• pp.213-228
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• 2016

This study is performed the design and production of the real hotel uniforms around the actual case. The purpose of the study is to research and develop the uniform design which is partially utilized for image integration. After reviewing and making up a theoretical background of general hotel uniforms, we designed I hotel's uniforms based on the uniform design process. Research Scope of uniform design is up to the development of it for practicians who have many opportunities to meet customers directly at front desk, banquet reservation office and restaurant. Based on logo of company C.I.(Corporate Identity) and symbol colors, the concept and an illustration according with I hotel are drawn up. Also design is planed and a real is produced. This like objective design development becomes the basis for building a uniform image suitable for C.I.(Corporate Identity) of hotel I and realizing a positive service. Also this study associated with the company would help the design development of corporate uniform.

• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Journal of Families and Better Life
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• v.28 no.1
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• pp.131-143
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• 2010

The purpose of this study is to understand the living culture of transnational married women and to analyze the out door play of children in their hometown. The data was collected through observation from 27th June to 7th July 2008 in Jian, Jilin Province China. The children's play and lifestyles were observed, and data pertaining to the culture of the people were collected by a teacher and staff. We also visited the residents for housing information. The results are given below. 1. They dressed in Korean clothes on festive days and the boys put on a hood. They had eating habits which included cooking for themselves or buying semi-manufactured goods but did not use, instant food. The housing habits involved a combination of cooking and heating by Korean floor heating system(Ondol). They utilized outdoor space to grow vegetables. Those with a fulltime job(teacher) preferred to live in an apartment but an apartment was too expensive. Public utility charges and traffic expenses were cheap. 2. The main festive days are the lunar New Year's Day and Chuseok. The children returned home and enjoyed the festive day with their parents. The language used are Korean language and Chinese. Some Korean words and phrases in Jian Joseonjok have different meanings as compared to how they are used in Korea. A capping ceremony did not to celebrate becoming an adult from an adolescent. Couples performed a wedding ceremony at a wedding hall attended by their parents and invited relatives from both families. The relatives gave the couple a wedding gift. They did not go on a wedding trip as it was not affordable but instead spent their wedding night at a hotel in this culture. When someone dies, they bury the body after cremation. They perform a memorial service for three years on the birthday of the departed. They have a banquet on the 60th birthdays with their relatives and neighbours and are typically presented with a carp for longevity. 3. They understand capitalism and therefore send their children to school to improve their social position. The Korean and Chinese languages are required subjects in school. The students choose a second language(English or Russian). They prefer English class but at the time of this study an English class was not offered at the school in Jian Joseonjok. Therefore the children entered a Chinese school. 4. The children play outdoor games such as Y$\acute{a}$o J$\grave{i}\bar{a}$(要家), X$\grave{i}$ang g$\grave{i}$(象棋), T$\grave{i}\grave{a}$o p$\acute{i}$ j$\grave{i}$n(r)(跳皮節), D$\grave{o}$uch ing g$\grave{u}$n 凍冷根, B$\bar{e}$i B$\bar{e}$i 背背, and soccer. They play games according to the season.

• 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.