• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.232-242
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• 2005

It is the aim of this study to identify and develop improved management practice and competitive edge through co-branding which has been adopted extensively in the States. There is no universally accepted definition of co-branding. The term has been used interchangeably with labels such as brand alliance and composite branding. This study is exploratory in nature and at best a pilot study as few academic research are found dealing with actual cases between hotels and restaurant companies in Korea. Through related literatures reviews and research findings, this study will provide valuable insight as to the methods and activities of co-branding and a framework to help industry professions identify co-branding opportunities to enhance the productivity.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.237-257
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• 1999

Food ＆ beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can't make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.5-20
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• 2006

The purpose of this study is to understand how to activate field training internships through former researches relation to training internships thesis. The concept of field training is the same as work experience education. Students have experienced the skills of a practical job in the tourism industry. And also could enhance acquisition of professional theories. According to domestic former researches, The students participated in hotel field practice hardly satisfied with internships because unreasonable duties, burden and circumstances regardless of efficiency of school curriculum. And also they are showing dissatisfaction with compensation. However, Foreign study only on focus on communication between hotel and school. Finally, In order to activate industrial field training internships, School and hotel have more delicate harmonization to improve training internships problem.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.68
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• pp.67-84
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• 2001

Hotel industry publications demonstrate a keen interest in the revenue enhancing potential of yield management, but there has been little research on the extent to which this pricing technique is actually utilized by hotel general managers. This research tests the proposition that there are eight basic elements of yield management in hotels. The degree to which yield management is practiced is indicated by the extent that these eight elements are in place. It was found that there is a positive relationship between a managers perception of his or her own yield management utilization and the extent to which the eight elements are used. It was also found, however, that while 77% of hotels claim to be utilizing yield management techniques extensively, very few are using all of the basic elements in their efforts to maximize revenue.

• Asia pacific journal of information systems
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• v.28 no.1
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• pp.61-74
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• 2018

Meeting, Incentive travel, Convention, Exhibition (MICE) industries recently introduced new information systems, such as the exhibition guide system (EGS), to keep pace with Smart MICE and maximize the effect of exhibition performance. We investigate how persuasive EGS can affect the EGS acceptance of attendees via cognitive and affective response. We analyzed data from 442 EGS users at an exhibition. We found that information accuracy, information relevance, and source credibility were predictors of cognitive response. Source credibility had a significant effect on affective response. Furthermore, cognitive response was found to be a positive predictor of affective response and EGS acceptance. We also found affective response is a predictor of EGS acceptance. The theoretical and practical implications of the study were presented based on the results.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.479-487
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• 2011

This research is to find a way to improve level of management performance and power of competition against other competitors in the same field. especially, outsourcing closely related management performance has been studied. In this research, 250 questionnaires for super delux hotel were distributed and analyzed 236 with Path Analysis. finally, the most important things impacting financial performance have shown contract cost, skills, inner management skills, clarity of contract conditions, etc... controllable outsourcing factors and cooperation between outsourcing company and hotel as well is important to improve service quality based on work efficiency. In conclusion, hotel industry has to continue to work on building stronger relationship with outsourcing companies based on controllable outsourcing factors. it will bring positive effect to management performance through customer satisfaction.

• Smart Media Journal
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• v.12 no.8
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• pp.60-68
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• 2023

After COVID-19, hotel industry is rapidly experiencing changes in the business environment, and under the influence of the Fourth Industrial Revolution, hotel industry is striving to secure competitive advantages through differentiation, including the use of big data and the IoT in service provision, as well as the introduction of artificial intelligence(AI) robot services. This study analyzed the perceived value of AI robot services and their impact on usage attitudes and behavioral intentions of customers who have used hotels that have introduced AI robot services. The results of the study showed that the value of robot services perceived by customers who have used robot services in hotels is categorized into three dimensions: social, experiential, and functional, and all of them have a positive effect on usage attitudes, with social, functional, and experiential values having a positive effect on usage attitudes in that order. Attitude toward use was also analyzed to have a positive effect on behavioral intention, which is consistent with the value-attitude-behavior model. Therefore, it is necessary for hotels to improve the satisfaction of hotel guests through diversified services of AI robot service.

• Journal of Korean Society for Quality Management
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• v.41 no.4
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• pp.513-525
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• 2013

Purpose: The purpose of this paper are to propose a strategic map for hotel industry through analyzing the relationship between service resource, operational capabilities, and performance. Methods: A phone survey was conducted among Korean hotels, and 102 data sets were collected. Measurement items are assessed using both cognitive and objective scales. Results: As results, 'superior group', which is superior in both physical resources and human resources, is excellent in all capabilities and also in room occupancy rate. On the other hands, 'inferior group', which is inferior in both physical resources and human resources, shows lower achievements is in most areas except speed. In addition, physical superior group is better than human superior group in most capabilities except speed, but human superior group shows better results than physical superior group in both room occupancy rate and customer satisfaction. Conclusions: Through the empirical analysis, the conclusions attained are as follows; First, human resources affect customer satisfaction more directly that physical resources. Second, the balancing between physical resources and human resources has an importance to improve operational capabilities.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.93-105
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• 2008

This study was attempted to analyze causal relations among flexibility, growth, and profitability variables, which are the financial indexes of restaurant enterprises. The samples were 24 restaurant enterprises in total, and 102 financial statements between 2002 and 2006 were analyzed. As a result of the analysis, total asset growth rate influenced all profitability variables among growth variables. Also, the net sales growth influenced return on sales and return on assets, and the assets turnover influenced return on assets and return on equity. Among flexibility variables, current ratio and interest coverage ratio to operating profit influenced return on assets, and return on equity was influenced by current ratio and debt-to-equity ratio.