• The Journal of Bigdata
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• v.9 no.1
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• pp.31-47
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• 2024

With the advancement of artificial intelligence, the travel and hospitality industry is also adopting AI and machine learning technologies for various purposes. In the tourism industry, demand forecasting is recognized as a very important factor, as it directly impacts service efficiency and revenue maximization. Demand forecasting requires the consideration of time-varying data flows, which is why statistical techniques and machine learning models are used. In recent years, variations and integration of existing models have been studied to account for the diversity of demand forecasting data and the complexity of the natural world, which have been reported to improve forecasting performance concerning uncertainty and variability. This study also proposes a new model that integrates various machine-learning approaches to improve the accuracy of hotel sales demand forecasting. Specifically, this study proposes a new time series forecasting model based on XGBoost that selectively utilizes a local model by clustering with DTW K-means and a global model using the entire data to improve forecasting performance. The hotel demand forecasting model that selectively utilizes global and regional models proposed in this study is expected to impact the growth of the hotel and travel industry positively and can be applied to forecasting in other business fields in the future.

• Information Systems Review
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• v.26 no.1
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• pp.173-192
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• 2024

The phenomenon of consumers referring to the opinions of other consumers when choosing a hotel based on review platforms is rapidly increasing. Previous research has mainly focused on how online reviews affect travelers' information acceptance and decision making. However, there are only a few studies on how hotels' CSR activities are reflected in online reviews and how this information affects potential consumers. As the importance of CSR in the hotel industry continues to grow, it is meaningful to analyze whether a hotel's CSR activities are communicated to other potential consumers through online reviews. In this study, we explored the relationship by considering the reviewer's culture as a leading factor of CSR information included in online reviews and review usefulness as a subsequent factor. For empirical analysis, 6,632 online reviews of hotels located in Seoul were collected and analyzed using multilevel regression analysis. The LIWC(Linguistic Inquiry and Word Count) methodology was used to measure CSR information, and national culture was measured separately into East and West. As a result of the analysis, consumers in Asian countries tend to write relatively more CSR information in online reviews, and CSR information included in reviews had a positive effect on review usefulness.

• Journal of Korea Society of Digital Industry and Information Management
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• v.17 no.4
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• pp.209-229
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• 2021

Recently, the tourism industry faced a crisis due to COVID-19. Smart tourism that combines information and communication technology (ICT) is rapidly growing to overcome the crisis in the tourism industry. In order to revitalize the tourism industry after COVID-19, such as non-face-to-face and non-contact, smart tourism incorporating information and communication technology (ICT) is actively encouraged and promoted. The purpose of this study is to empirically verify how perceived pleasure, perceived awakening, and perceived domination, which are three important variables of emotional response theory, affect the intention to continue use through perceived usefulness, expectation, and satisfaction. The survey was conducted for two weeks from November 1 to 15, 2020. A total of 175 surveys were collected during the period and used for analysis. As a result of the study, first, perceived pleasure did not significantly affect perceived usefulness, expectation, satisfaction, and intention to continue use. Second, perceived awakening had a significant effect on expectations, but did not significantly affect perceived usefulness, satisfaction, and continued use intention. Third, perceived domination had a significant effect on perceived usefulness, expectation, and continued use intention. However, it did not significantly affect satisfaction. Fourth, perceived usefulness did not significantly affect satisfaction. Fifth, expectations had a significant effect on perceived usefulness and satisfaction. Sixth, satisfaction had a significant effect on the intention to continue use. Through this, companies and developers that provide online review content for aviation and hotels should know what part of the content is actually focused on and provide it to customers. In addition, content should be provided in consideration of the emotional aspects that aviation and hotel online review users feel while watching videos.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.11-28
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• 2006

• Food Industry And Nutrition
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• v.18 no.1
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• pp.17-24
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• 2013

• Journal of Life Science
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• v.32 no.12
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• pp.1013-1013
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• 2022

• The Journal of the Korea Contents Association
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• v.20 no.3
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• pp.390-399
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• 2020

The purpose of this study was to apply Q methodology to the graduate students who have a good reputation in the food service industry in Seoul, in order to grasp the subjective perception of the customers about the small-scale banquet menu promotion of luxury hotels. As a result of the type analysis, a total of four were derived. Type 1 (N = 4): Banquet menu configuration comparison type, Type 2 (N = 5): Banquet food hygiene-seeking at a Type, Type 3 (N = 3): Banquet menu quality satisfied type, Type 4 (N = 6): Banquet course focus type. Based on this study, it will be used as basic data for the direction of the development of small-scale banquet menu promotion of the luxury hotel, the boom of the domestic hotel industry, and the service quality in the future.

• Korean Institute of Interior Design Journal
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• v.19 no.2
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• pp.163-175
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• 2010

It is expected that the International Expo which will be held at July 10-13, 2010, in Shanghai, China, will stimulate the growth of hotel industry in the city. The aim of the present study is to examine in advance the preference of a large number of tourists, from domestic areas as well as foreign countries, to come to Shanghai over the restaurants of 5 star-level hotels and to provide the hotel interior design related industry with the resulting data, before the upcoming Expo takes place. To this end, we selected 22 Chinese restaurants of medium-sized 5 star hotels in Shanghai to survey opinions of the customers on their interior design. A questionnaire was prepared and distributed to a total of 30 native Chinese people and 30 foreigners, and their responses were analyzed using the SPSS program. As a result, we were able to evaluate the similar and different preference of the natives versus foreigners on the elements of the restaurant interior design. In 2010, the number of public and business people to visit hotel restaurants in Shanghai will increase, in consequence of the International Expo. Taking this into account, our result suggests that a design style combining 'naturality', 'modernity', and 'elegancy' to each other in harmony be considered for the interior design of the 5 star-level hotels in the city. On one hand, a restaurant could be designed primarily considering the taste which is specific to either native Chinese people or foreigners, based on their different fondness demonstrated in our study. On the other hand, a priority on the design could be given to their similar preference targeting both sides.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.169-178
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• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.182-197
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• 2011

The purpose of this study is to examine the relationship among self-leadership, job satisfaction and customer orientation of hotel workers. To achieve the objectives of this study, self-leadership is fixed as an independent variable, job satisfaction and customer orientation as dependent variables and organizational commitment as a moderate variable. The results are as follows. First, self-leadership has an effect on job satisfaction. Second, self-leadership has an effect on customer orientation. Third, job satisfaction has a significant effect on customer orientation. Fourth, organizational commitment acted as a moderator in explaining between self-leadership and customer orientation. Therefore, it is required to adapt self-leadership in the hotel industry to increase organizational efficacy such as job satisfaction, customer orientation and organizational commitment. Implications and suggestions for the future research was discussed.