• 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.

• 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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• 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.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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• pp.159-162
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• 2008

The main consumers of wedding market are young people. They prefer differentiated and unique wedding and with the deregulation of using five-star hotels as wedding spaces in 1999, the wedding market has entered into an era of new competition. Under the background like above, this study tries to provide the basis for the effective and systematic interior coordination of wedding spaces. For this study, large banquet halls at 16 five-star hotels in Seoul were selected. Theoretical and field examinations, and interviews were conducted. The elements of wedding space include the architectural elements of floor, walls, and ceiling and lighting, color, fabric, table setting, and flower coordination. This study found that uniformity or repetition is used for the walls while modules are used for the ceiling. Unlike the past, LED is used for lighting to create diverse colors and the range of colors used has been broadened. In addition, fabric, table setting, and flowers are used actively to create overall atmosphere of the space. When these elements are aggregated and analyzed by hotel for interior design style, Hotels H and S have modern style, Hotels L and P have elegant style and Hotel IP have classical style.

• 한국조리학회지
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• 제11권4호
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• 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.

• 한국경영과학회지
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• 제26권2호
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• pp.111-130
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• 2001

This study aims to examine the difference between market orientation, organizational service orientation, performances (employee satisfactions and business performances) across the type of hotel grade, and investigate the effect on performances of market orientation, organizational service orientation, and interaction of these two factors. For these purposes the authors developed 13 research proposals. The data for this research which were collected from Korean hotel firms’ managers and employees were analyzed with one-way ANOVA, regression analysis. The findings can be summarized as follows. First, five-star hotels display higher levels of market orientation, organizational service orientation, performance (employee satisfaction, business performance) than four-star and three-star hotels. Second, market orientation, organizational service orientation, and interaction of these two variables have significant effects on performances(employee satisfaction, business performance).

• 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.

• 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.