• 한국콘텐츠학회논문지
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• 제10권6호
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• pp.450-459
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• 2010

본 연구는 특급호텔 직원이 지각하는 자기효능감에 대한 인식의 차이를 연구하고자 하였다. 본 연구의 과제는, 첫째, 서울지역의 특1급 호텔과 특2급 호텔에 근무하는 직원들을 대상으로 인지하고 있는 자기효능감을 측정한다. 둘째, 측정된 자기효능감은 본 연구를 위해 요인분석 한다. 셋째, 특1급 호텔과 특2급 호텔 직원들 간의 자기효능감의 차이를 연구한다. 넷째, 근무하고 있는 호텔직원들의 각각의 인구통계적 특성에 따라 자기효능감의 인식에 차이가 있는지 연구한다. 본 연구를 위해 모집단은 서울 지역 특급호텔에 근무하고 있는 직원들을 대상으로 하였고, 400부를 배포하여 총 352부를 분석 자료로 사용하였다. 연구결과 첫째, 특1급 호텔과 특2급 호텔 직원들의 자기효능감의 인식은 유의수준에서 유의한 차이가 있었다. 둘째, 인구통계적 특성 중 결혼유무, 전공학과, 학력, 재직기간 그리고 소득수준에 따라서 유의한 차이가 있는 것으로 확인되었다.

• 한국조리학회지
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• 제4권
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• pp.167-187
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• 1998

The human resources play an important role in a hotel cooking department. The object of this study is to gain basic data for searching an effective human resources management method of cooking department in the hotel. To achieve this object, I proceeded like this. In the second chapter, I exerted myself to arrange the theoretical system on the content of the human resources management through an internal and external philological research. In the third chapter, I established conceptional research model to study factual research and three hypotheses. And I made all high-grade hotel cooking employee in Taegu and Kyung-Buk answer an questionnaire, so practiced interrelation analysis and dispersion analysis according to research hypothesis. The results are as follows. First, the result of hypothesis 1 was that three was rather a high interrelation between the human resources management factor of cooking department and its overall evaluation. Second, the result of hypothesis 2 was that three was a significant difference about the overall evaluation of cooking business management according to the position demographically. Third, the result of hypothesis 3 was that there was a significant difference according to the scholastic ability, position and the district of hotel in the demographical evaluation of human resources management factor. The limits of this study were that first, I defined the subject as the cook employee of high-grade hotel in Taegu and Kyung-Buk, second, I utilized partial variance among many variances affecting human resources management. Therefore after this study, these limits much be overcomed and multiple and scientific study must be accomplish. So human resources of cooking department in the hotel must improve more.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.92-108
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise. in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• 한국조리학회지
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• 제15권2호
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• pp.161-171
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• 2009

본 연구에서는 부산지역의 특1급 호텔 뷔페 레스토랑의 중대한 서비스 품질요인들을 확인하고, 고객 만족과 고객 충성도에 대한 영향을 파악하고자 한다. 이를 위해서 특1급 호텔 뷔페 레스토랑을 이용해 본 경험이 있는 고객 241명을 대상으로 설문지 조사하였다. 이설문문항은 SERVQUAL 모델을 기준으로 측정하였다. 그 결과 첫째, 특1급 호텔 뷔페 레스토랑의 서비스 품질들은 고객 만족에 유의한 영향을 미치고 있는 것으로 나타났다. 둘째, 특1급 호텔 뷔페 레스토랑의 고객 만족은 고객 충성도에 유의한 영향을 미치고 있는 것으로 나타났다. 셋째, 특1급 호텔 뷔페 레스토랑의 서비스 품질은 고객 충성도에 유의한 영향을 미치고 있는 것으로 나타났다.

• 한국조리학회지
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• 제14권3호
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• pp.123-135
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• 2008

The purpose of this study is to investigate the priority order in the factors influencing college choice of students who are majoring in culinary art in Chungcheong-do. For the study, we set the decision-making factors of upper hierarchies and nineteen bottom hierarchies based on the literature review and employed the analytical hierarchical process(AHP). As a result, the first considering factor among 4 upper hierarchies for college choice was the educational environments of the department(0.378). The next came in the order named as follows: college and university grade(0.263), the educational environments of colleges or universities(0.244), recommendation(0.115). The first considering factor among the educational environments of the department was the aptitude for the major(0.323). The first considering factor in college and university grade was the entrance competitive rate(0.397). The first considering factors among the educational environments of the colleges or universities were scholarships and tuition fees(0.325). The first considering factor in recommendation was the recommendation of a high school teacher(0.295). This results of this study will contribute to the development of colleges and universities under the turbulent changes of educational environments.

• 한국조리학회지
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• 제13권2호
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• pp.69-80
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• 2007

The purpose of this study is that problems caused by labor environment of cuisiniers in hotels need to be considered and studies regarding a part-time cuisinier in a special-grade hotel need to be conducted. This study analyzes the influence of labor conditions and organizational commitment of a part-time hotel cuisinier on duty satisfaction. It consists of two parts: a research based on the review of the literature and empirical study methods. The method of human resource management in hotels such as treatment of a part-time cuisinier in a special-grade hotel and the way of management as a result of an empirical study are proposed. First, as a result of conducting research on duty satisfaction to part-time cuisinier, most of them are highly satisfied with their duty regardless of their age and academic backgrounds. Second, men hold a majority; woman staffs tent to have a had time working overtime considering the situation that hotels run for 24 hours. That is the main reason why less woman staffs work in hotels than man staffs do. Part-time staffs would like to work consistently after they get upgraded to a regular worker. Forth, it is considered to break down into detailed sectors and speciality is highly demanded.

• 한국실내디자인학회논문집
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• 제37호
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• pp.95-102
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• 2003

It has been true that major investment among local business hotels were placed in furniture design character as there are increasing number of international events hosted by Korea. The study, under these circumstances, as a study In advance to see the design feature and trend of local business hotel's guest room furniture, has done interview with guest room manager, photographing of rooms, actual survey for analysing guest room plane surface, etc., researcher directly visiting 15 hotels that have special first grade businessmen only floor in Seoul. In addition, a survey has been done to know if each hotel room and furniture has particular image, from this survey the design feature of local business hotel's guest room has been analysed, and the result is as following. The result shows that similar pattern is applied in furniture placement of each guest room but for the furniture type and design concept, some try to re-design of wooden furniture available in Lee dynasty and others adopt European style like France and United Kingdom for the realization of semi-classic image. Typical material and color is red oak and maple.

• 한국컴퓨터정보학회논문지
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• 제24권7호
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• pp.135-141
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• 2019

The purpose of this study is to extract the key words from the list of research subjects related to 'hotel workers' published in recent 10 years(2009~2018) by using the language network analysis method and to confirm the relation between the key words. In this paper, we propose a semantic network analysis that can overcome limitations of longitudinal study, analyze the recent research trends, and widely use as a research model. The results of this study are as follows ; First, in analyzing major key words in the title of 'Hotel Employer' in recent 10 years, the major keyword of job satisfaction(40), special grade(26), organizational commitment(20), emotional labor(19), service(12), restaurant(10), and turnover intention(9). Second, we analyzed the relation of language network among major key words extracted from the study title of 'hotel workers'. Such a research process is expected to grasp the trends of research related to 'hotel workers' and give implications for the future direction of related research.

• 한국실내디자인학회논문집
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• 제22호
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• pp.85-91
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• 2000

The purpose of this study is to grasp the element and method of traditional expression appeared in hotel lobby spaces, and present the direction of traditional expression applicable to the domestic hotel lobby space. Therefore, this study analyzed traditional expression according to its element and method taken out from the prior researches related to it. Specifically, the element of traditional expressions divided into the element of space organization, the element of structure (bottom, wall, ceiling, window, door and pillar), and the element of decorative design(furniture, illumination, artistic ornament, color, and material). The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. The target of analysis has been 27 hotels designed since 1970s. and described as expressed traditionality in architecture-technical journals and books in the inside and outside of the country. considering these results, it seems that the traditional expressions using more various elements and more various element and methods have to used in domestic hotels. Specifically, when expressing traditionality in the lobby space of domestic hotel, it is important to decided the method expressing traditionality at first, and the traditional expressions using the element of space organization, structure, decorative design, and so based on the method expression traditionality was fulfilled with coordination.