• Culinary science and hospitality research
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• v.23 no.6
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• pp.57-69
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• 2017

In this quantitative research, it was enhanced to understand the impact of intrinsic motivation on creative process engagement by examining the significant role of psychological safety on intrinsic motivation. These relationships were examined by targeting the employees working full-time for five star deluxe hotels. Total number of 230 responses had been collected out of 250 cases requested and he number of 213 cases was used for the final analysis. The data were analyzed using structural equation modeling with SPSS 19.0 and AMOS 7 software program. The results suggested that psychological safety is significantly associated with intrinsic motivation. Furthermore, the hotel employees' problem identification, information searching & coding, and idea generation are affected by intrinsic motivation. That is, intrinsic motivation plays a significant role for each sub-factors of creative process engagement in the hotel industry. The theoretical and practical implications of these findings are established and related suggestion for formulating marketing strategy is well discussed.

• Journal of Information Technology Applications and Management
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• v.27 no.1
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• pp.111-123
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• 2020

This paper aims to highlight the importance of employee participation in green management in hotel firms. In particular, the study examined the role of employee participation in green management on cost saving as a hotel's performance indicator. We collected data from senior and general managers in Korean and US hotels. The results of the study supported our hypotheses, showing that the employee participation had a significantly positive relationship with cost savings in hotels. The results of the study also supported other hypotheses, showing that resource conservation and green building management had positive relationships with cost savings in hotels. Therefore, it can be predicted that green management can save cost in hotel firms. Such managerial implications are discussed.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.199-225
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• 2000

It is desirable that the management of human resources, as a strategy for the competition, should be the necessity for the hotel industries to survive in the rapid change and continuous development In other words, the management of enterprise provides the foundation to form human relationship, just as the hospitality industry operates with human relationship. Here by, all the problems out hotels have faced are that our hotels should look for a new human resources. The control of human resources in hotels means that if does not only satisfy hotels, employees, and guests but improves the personal ability. also it is important for the method of hotel operation as a management. Therefor, hotel managers have to get a good human resources, at the same time, improve the potential ability from them in order to get development for industries and a person. This study in the effective project for the human resources in hotels is relation to the organization of hotel sand he factor of human resources. This research if focused on the property of classification each factor in the control of human resources. according to the classification, the relationship and an effect are commonly made in groups of properties and are named respectively.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.139-152
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• 2003

The hotel restaurant has recently focused on increasing profits through better food and beverage service and sales. Especially, The modern Society, Called a Service - economized Society, is moving to Service Quality. Therefore, The Concerns about Service Quality is increasing and its competition is getting Stronger in the World. The Purpose of this Study was to find areas that needed to customer satisfaction in the department of the hotel restaurant. The customer satisfaction with the quality of service should profits in the restaurant of hotel. The Purpose of this study are as follows: The first, through the questionnaire, what is the main Hotel Restaurant Service Quality Influencing Customer Satisfaction\ulcorner Second, The result showed, as hypothesized, that significant difference in attribution among experimental groups existed for each factor of the independent variables.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.11-23
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• 2007

This study focused on analyzing the relations of empowerment recognized by a five star hotel culinary team in job satisfaction, organizational commitment, and outcome. The purpose of this survey is to show a desirable culinary organization in hotel management. This survey was shared by two groups recognized as high empowerment and low empowerment groups, for job satisfaction, success, organizational commitment, and outcome measurements. This study presented the difference between recognizable high empowerment and the effects of low empowerment groups which showed positive effects on the high empowerment group compared with the low empowerment group. This means that positive effects on the three main factors of job satisfaction, success, organizational commitment, outcome measurements, and hotel culinary organizations are required empowerment for the new organization of management.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.38-45
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• 1994

The purpose of the present study is to suggest some directions intehdesign fo the hotel's lobby-lounge for public functions. In this study, some theoretical backgrounds reviewed from some literature were applied, and some results of the analysis of spatial features and utilized forms of public function for each sector respectively. with a review of some case studies were applied to this study as well, and thereby based on such application, it was attempted to experimentarily design the hotel's most desirable lobby-lounge for public functions. Specially in such design, expansion of the scale of the hotel's lobby-lounge, division of the line of a flow , the open front, approachability to the front desk, graudal arrangement of seats , formation of a walkway, and were service facilities were considered. In conclusion , since the hotel's lobby-lunge for public functions is a space which can accomodate various functions different from any other public space, thereby having a unique spatial system, it should be designed in consideration of the characteristics of function for each sector respectively.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.242-247
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• 2007

As individual's experiences become more diverse and abundant, demands for design are becoming stronger and the propensity to consume is becoming more diverse. In such an age of pluralization, while hotels displaying distinct design characteristics are spreading rapidly like a trend studies regarding expressive characteristics of such design are still insufficient so the accurate understanding and analysis of hotel guest room designs is needed. To this end, this study analyzes and studies the characteristics and trends of design expressions, surveying domestic cases using hotel guest rooms, which have begun to diversify through the rise of design hotels in Korea, as subjects.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.8-15
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• 2018

This study examines the effect of abusive supervision on employees' engagement and commitment in the deluxe hotel. Based on total 272 hotel employees obtained from the empirical research, this study verified total 3 hypotheses. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. Abusive supervision perceived by employees had negative effect on engagement and employees' engagement had positive effect on organizational commitment. Also, abusive supervision perceived by employees did not have a significant effect on organizational commitment, full mediation effect through engagement existed. The study results are expected to be used as data for searching for effective responding ways at an organizational level and find practical ways to further increase employees' positive organizational behavior.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.1003-1014
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• 2007

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.