• Culinary science and hospitality research
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• v.2
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• pp.5-24
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• 1996

Today, hotel industry has to consider the importance of physical resources as indispensible control factor. This study is focused on search of the directions to control effectively the physical resources. For that purpose, this study set a serious of control system. Problems is selected at the basic of that control system. Thoses are as follows. A. Control Philosophy B. Control Procedure C. Quality Control D. A line of Responsibility As a result, this study turns to a different direction on physical resources control. Those are as follows. A. Reconsideration of Control Environment B. Revaluation of Quantity required C. Reorganization of Control Effect Assessment D. Foundation of Total Control System

• Archives of design research
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• v.19 no.1 s.63
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• pp.329-334
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• 2006

Present age are embossing importance and role of tourism industry according to increase of tourists number by internationalization gradually. Susan is necessity to ready our unique cultural special quality that is correct to this because is intending international sightseeing city in APEC, PIFF etc. Specially, the hotel does the mediation deposit role which provides the place it will be able to experience our specific culture in the tourists. The Comodo-Hotel situated in Jung-gu, Susan has elements the Korean traditional culture, but there is problem that these elements is not applied to room interior. Therefore, hotel room remodeling applied to Aesthetic Attributes of the Korea Traditional does so that tourists do it so that may experience our culture familiarly and advances continuously and preserves and inherits our culture together and become universal culture. Target hotel room chooses by Standard-double, Deluxe-twin, Semi-Suite-ondol three type and applies modernity and Traditional characteristics of Korean culture variously and proposes interior remodeling.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.22-35
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• 2016

This study presents to demonstrate the relationships among emotional intelligence, job engagement, and work performance as perceived by hotel employees. For conducting analysis in this study, 380 copies of the questionnaire were distributed to the employees in deluxe hotels in Seoul and 353 copies was used for statistical analysing by using SPSS 18.0. Current stud y found that the factors of hotel employees' emotional intelligence (other's emotion, control of emotion, self-emotion, and use of emotion) have a critical effect on the concentration job engagement. In addition, the elements of job engagement (concentration and job engagement) have a significantly effect on work performance. Based on these results, the study established that hotel employees' emotional intelligence and job engagement were important elements as key factors affecting the continuous work performance of the hotel industry. Through these study results, this study provides practical implications that help hotel employees to better understand their emotional factors are critical predictor of job engagement and it will be useful information for utilizing human resources and improve their work performance.

• Information Systems Review
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• v.20 no.3
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• pp.1-16
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• 2018

MICE (Meetings, Incentive trip, Convention and Exhibition & Event) industry is a multifaceted industry with a variety of stakeholders including the public and private sectors, and PCOs (Professional Convention Organizers) play a mediating role in communicating opinions of the stakeholders. For enhancing their reliability and awareness, PCOs have their stakeholders' hyperlinks on the websites. This study attempted to analyze the hyperlink networks among PCOs (Professional Convention Organizers) and their stakeholders so as to understand the MICE industry ecosystem and find out whether the network structure of PCOs' shows different levels of hyperlink use with their stakeholders' websites based upon PCO's performance and size. The results showed the hyperlink network of MICE industry and that the bigger PCOs have higher centralities in the network.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.85-85
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• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.86-86
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• 2005

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Journal of the Korean Operations Research and Management Science Society
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• v.36 no.4
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• pp.185-206
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• 2011

"Does CRM benefit affect repurchase or WOM? What is difference between VIP customers and non-VIP customers on CRM benefit?" is the interesting issue on premium industry such as a hotel business. This study examines how social benefit, psychological benefits, economic benefits and customization benefits affect repurchase and positive WOM in premium hotel. Only three of the four benefits showed significant results in repurchase and positive WOM. Also interactions between customer type and benefits were different in repurchase and WOM. The results figure out that VIP customers depend on psychological benefits and customization benefits on repurchase, whereas VIP customers depend on only social benefit on WOM. This finding suggests that hotels need to develop VIP program and approach differently to increase the repurchase volume or positive WOM effect.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.111-122
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• 2001

This study analyzed the relationships among perceptions of uncertainty, environmental characteristics and strategy maker\`s actual decision such as resource allocation in different organizational subunits by focusing on the hotel general managers in two different countries Korea and Japan. The results show that managerial perceptions of the environment would vary across organizations within an industry but it was surprising to fad that managerial perceptions did not vary more substantially across countries. General managers in both countries perceived government regulator\`s actions to be the most uncertain environmental factor. Hotels in Japan were more geared toward external effectiveness than were hotels in Korea. The findings of this study also suggest that when the organization faces high environmental uncertainty, it places greater emphasis on extemally oriented functions such as market research and product development.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.292-305
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• 2008

This study examines the relationships among the leadership of hotel managers, organizational culture, and business performance with an empirical analysis. The results of analyzing various factors are as follows. Leadership can be divided into 'democratic leadership' and 'authority leadership'. Organizational culture can also be divided into 'adhocracy culture', 'clan culture', 'hierarchy culture', and 'market culture' while business performance into 'nonfinancial performance' and 'financial performance'. After that, canonical correlation analyses between leadership and organizational culture, organizational culture and business performance, and leadership and business performance were conducted.