• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.408-417
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• 2010

본 연구는 호텔기업의 종사원 참여경영이 심리적 주인의식 및 조직몰입에 미치는 영향과 심리적 주인의식이 종사원 참여경영과 조직몰입의 관계에 미치는 매개효과를 밝혀내고자 서울지역에 소재한 특등호텔 종사원을 대상으로 실증분석을 시행하였다. 그 결과 종사원 참여경영이 심리적 주인의식과 조직몰입에 영향력이 있고, 심리적 주인의식이 조직몰입에 유의한 영향력이 있음을 밝혀냈다. 또한 심리적 주인의식이 종사원 참여경영과 정서적 몰입의 관계에 부분적인 매개효과를 나타냄을 밝혀냈다. 이 결과는 호텔기업 인적자원 관리의 중요성 및 종사원의 참여경영과 심리적 주인의식이 경쟁환경에서 우위를 점하기 위한 중요한 역할을 한다는 새로운 방향을 시사하는 결과라고 할 수 있다.

• 한국콘텐츠학회논문지
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• 제13권7호
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• pp.369-378
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• 2013

본 연구는 우수한 인적자원을 중요시 하는 호텔기업과 같은 서비스 산업에 도움이 될 수 있는 이론적, 실무적 시사점을 제공하고자 제안된 직원가치(EVP: Employee Value Proposition), 직무만족도, 조직충성도 간의 구조적 관계를 파악하였다. 서울에서 근무 중인 호텔종사자를 대상으로 설문지를 배포하였고, 총 379명의 자료가 실증분석에 적용되었다. 실증분석 결과 EVP 요인은 '금전적 보상', '승진만족도', '업무시간 유연성', '직무순환 효율성'으로 나타났다. 또한 EVP, 직무만족도, 조직충성도간의 구조적관계를 분석한 결과, EVP는 직무만족도 및 조직충성도에 유의한 영향을 미쳤으며, 직무만족도는 조직충성도에 유의한 영향을 미치지 않는 것으로 분석되었다.

• 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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• 제13권1호
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• pp.179-191
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• 2007

This paper aims to improve management and make the bakery business stable by investigating the difficulties in bakery management and the current management conditions of bakery businesses. Using Windows SPSS 11.0, the bottleneck in bakery management and its influence on sales and job satisfaction were analyzed. Besides, a regression analysis was conducted to investigate the effect of difficulties in bakery management on sales and job satisfaction. According to the analysis, a total of 44 variables were observed as the difficulties in bakery management. Among them, 34 variables were caused by 7 factors: facility, product, employee, finance, production, external advertisement. In the regression analysis, it has turned out that the difficulties in management had influence on sales dissatisfaction in facility, product, employee, finance, production, and external factors. Especially, employee factor turned out the most influential one on sales dissatisfaction. Furthermore, it has turned out that the bottleneck in management had influence on job dissatisfaction in all 7 factors. Above all, the external factor turned out the most influential one.

• 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).

• 산학경영연구
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• 제3권
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• pp.155-182
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• 1990

The objective of this study is on evaluation process of resort hotel management strategy. Therefore, in this study, we find try to a successful implemantation of resort hotel feasibility study and management strategy by systematizing and materialinzing the theory of resort hotel. And we have also investigated and analyzed the real status of resort hotel and then worked out the problem, and estabilished a plan for feasibility determination of resort hotel, he results of this study are as follow: 1) We need to characterize, matenance, develop the benefits of resort hotel. 2) We need to know how to establish model and facilities of resort hotel. 3) We have to inclease quality and quantity of employee's service. 4) We need to effort to satisfy customer's needs and wants through improvising and enlarging facilities of resort hotel. 5) We need to specialize the quality of F & B division. 6) We need to improve the hotel image, promote sales through promotion tools like avertisement, publicity, personel selling, sales promotion.

• 융합보안논문지
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• 제16권1호
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• pp.33-38
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• 2016

이 연구는 한국에서 서비스업에 종사하는 이들의 차별화된 서비스 전략으로서 안전에 대한 인식을 살펴보고 국내외의 수요자들에게 서비스업 경쟁력 향상을 유도하고자 한다. 이를 위하여 서비스업의 대표적인 직종인 호텔 종사자들을 대상으로 재난위기관리 단계에 따른 보안관리 정책의 효과성 인식을 살펴보고자 한다. 구체적으로 연구대상은 서울, 부산, 경상남도, 경상북도에 위치하고 있는 주요 호텔에 종사하고 있는 직원들로 해당 호텔의 관리자와 사전 의견교환을 통해 연구의 취지를 설명하고 연구를 진행하였다. 그 결과는 다음과 같다. 재난위기관리 4가지 단계 중 완화, 준비단계와 대응단계를 제외한 복구단계에서만이 통계적 유의수준 하에서 보안관리 정책의 효과성 인식에 정(+)의 영향을 미치는 것으로 나타났다. 이는 호텔 종사자들이 인식하고 있는 보안관리 정책의 효과성은 가시적인 측면에 집중하고 있음을 알 수 있다. 이는 실질적인 재난상황의 발생 유무와 상관없이 상시 진행하고 있는 사전적 예방활동 단계는 정책의 효과성 인식에 영향을 미치지 않았다는 의미로, 보안의 특성상 사후 대응적 활동보다는 사전 예방적 활동에 더욱 관심을 가져야된다는 함의를 도출할 수 있었다.

• 산업경영시스템학회지
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• 제24권69호
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• pp.75-85
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• 2001

This empirical study examines the current status of TqM implementation in Korean service industry The data were collected from employes in hotels located in Seoul, korea with the questionnaire. The several statistical method such as t-test multiple regression were used for analysis. The major findings include the followings : First TQM practices have become common in Korean hotel industry. Second, There exist significant TQM factors which effect on customer satisfaction. For the high level hotel group supplier management, quality data management employee relations, and training are important factors for customer satisfaction while top management role and employee relations are significant factors for low level hotel group.

• 한국조리학회지
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• 제6권2호
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.