• Convergence Security Journal
• /
• v.13 no.4
• /
• pp.69-75
• /
• 2013

Customer is the base factor of income for some corporations, so that effective CRM (Customer Relationship Management) is very important to develop the business. In order to use CRM efficiently, we should figure out customers' demands and provide services or products that the customers want. However, it is getting difficult to comprehend customers' demands because they have complicated form and getting more diverse. Recently, social media like Twitter and Facebook let customers to express their demands, and using big data is a very effective method for efficient CRM. This research suggests how to utilize big data for hotel CRM, which considers customer itself as asset of business. In addition, we discuss security problems of big data service and propose the solution for that.

• Journal of Smart Tourism
• /
• v.3 no.1
• /
• pp.9-21
• /
• 2023

This study investigated whether the Point of attachment (POA) theory can be used to measure the consumption intention on go and watch offline eSports games. The admiration for players, social interaction, and on-site consumption requirements for viewing offline eSports competitions are prioritized. In addition, eSports fans in various regions may have distinct consumption concepts and consumption patterns. Thus, this study surveyed China (n = 156) and South Korea (n = 127) eSports fans who subjectively perceive themselves to be fans of eSports player(s) and who have observed at least one offline eSports game. The results demonstrate that player attraction and socialization have positive and significant effects on offline consumption factors. There is no correlation between previous consumption behavior and satisfaction, but dining shows a significant positive effect on satisfaction. Moreover, there is a strong relationship between satisfaction and future attendance intention. In addition, effect of eSports fan attachment on future visit intentions are measured and there is no correlation between the two variables. The front end of the path in the new model's varied between Chinese and Korean supporters. Finally, theoretical and practical implications of this study are discussed.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.5
• /
• pp.597-602
• /
• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• International conference on construction engineering and project management
• /
• 2022.06a
• /
• pp.649-657
• /
• 2022

The COVID-19 pandemic has unprecedented impacts on different sectors around the globe. The effects observed in developing countries are even more severe. Some projects stopped while many have cost and time overrun issues. This paper conducted a case study on the COVID-19's effects on a hotel construction project in Nepal. The study reviewed the literature on COVID-19 and its impact on construction sectors and conducted a semi-structured interview with the project's personnel. The interview response was analysed and the contributing factors that impacted the project and its performance were identified. The paper found financial, operational, contractual, safety, and risk management issues in the hotel project. Overall, the project cost increased by 32% where the material cost increased by 35% and labor cost increased by 28%. This research discusses causes, measures, and provides a broad perspective of the problems, significant challenges, and opportunities associated with the effects of COVID-19 on the construction industry. The Owner as well as the Contractors incurred added costs because of COVID-19. The paper identified contributing factors and presented the challenges which could be used as opportunities to minimize unforeseen impacts of the pandemics in near future. The lesson learned from this case study was that the labor cost and materials cost could have been minimized if the Owner and the Contractor had established alternative resources such as using locally available labor, materials, and alternative suppliers.

• The Journal of Industrial Distribution & Business
• /
• v.10 no.8
• /
• pp.33-44
• /
• 2019

Purpose - As the scope of existing digital transformation expanded to various degrees, the Fourth Industrial Revolution came into being. In 2016, Klaus Schwab, Chairman of the World Economic Forum (WEF), said that the new technologies that lead the fourth industrial revolution are AI, Block chain, IoT, Big Data, Augmented Reality, and Virtual Reality. This technology is expected to be a full-fledged fusion of digital, biological and physical boundaries. Everything in the world is connected to the online network, and the trend of 'block chain' technology is getting attention because it is a core technology for realizing a super connective society. If the block chain is commercialized at the World Knowledge Forum (WKF), it will be a platform that can be applied to the entire industry. The block chain is rapidly evolving around the financial sector, and the impact of block chains on logistics, medical services, and public services has increased beyond the financial sector. Research design, data, and methodology - Figure analysis of data and social science analytical software of IBM SPSS AMOS 23.0 and IBM Statistics 23.0 were used for all the data researched. Data were collected from hotel employees in China from 25th March to 10th May. Results - The purpose of this study is to investigate the effect of the block chain characteristics of the existing hotel reservation system on the intention to use and to examine the influence of the block chain characteristics of the hotel reservation system on the intention to use, We rearranged the variables having the same or similar meaning and analyzed the effect of these factors on the intention to use the block chain characteristic of the hotel reservation system. 339 questionnaires were used for analysis. Conclusions - There are only sample hotel workers in this study, and their ages are in their 20s and 30s. In future studies, samples should be constructed in various layers and studied. In this study, the block chain characteristics are set as five variables as security, reliability, economical efficiency, availability, and diversity. Among them, Security and reliability made positive effects on the perceived usefulness. Also, security and economics did on the perceived ease. Availability and diversity did on both perceived usefulness and perceived ease. Perceived ease did on perceived usefulness. And perceived ease and perceived usefulness did on user intent. But security and economics did not on the perceived usefulness

• The Korean Journal of Franchise Management
• /
• v.12 no.3
• /
• pp.7-19
• /
• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• Korea Trade Review
• /
• v.43 no.6
• /
• pp.161-192
• /
• 2018

The hotel industry in China has shown great growth both in terms of quantity and quality, but management of the most important element of the success of the hotel company is still not enough. The purpose of this study is to investigate the effects of emotional intelligence including self emotional appraisal, others' emotional appraisal, regulation of emotion, use of emotion on Chinese hotel employees' resilience to improve job satisfaction, organizational commitment, and to reduce turnover intention. Also, the relationship between job satisfaction, organizational commitment, and turnover intention was investigated. In order to analyze this, we surveyed 322 employees of Shanghai 4, 5star hotel in China. Empirical analysis showed that self emotional appraisal, regulation of emotion, and use of emotion of Chinese hotel employees had a positive effect on resilience, but others' emotional appraisal did not affect resilience. In addition, the resilience showed a positive effect on job satisfaction and organizational commitment, but not on turnover intention. Also, job satisfaction has a significant negative effect on organizational commitment and turnover intention, and organizational commitment has a significant negative impact on turnover intention. This study aims to provide a better understanding of emotional intelligence and resilience, and to provide effective management of human resources management.

• Fisheries and Aquatic Sciences
• /
• v.8 no.2
• /
• pp.109-112
• /
• 2005

A peptide that inhibits angiotensin-converting enzyme (ACE) was isolated from a hydrolysate of Manila clam (Ruditapes philippinarum) proteins prepared with thermolysin. Amino acid sequence of the peptide was determined to be Leu-Leu-Pro. Chemically synthesized Leu-Leu-Pro had an $IC_{50}\;value\;of\;158\;\mu{M}$. Peptides related to the Manila clam-derived peptide were synthesized to study the structure-activity relationships. The tetrapeptide, Leu-Leu-Pro-Pro, had a very weak effect on the enzyme. However, Leu-Leu-Pro-Asn showed no inhibitory activity.

• The Journal of Asian Finance, Economics and Business
• /
• v.6 no.4
• /
• pp.179-187
• /
• 2019

This study aims to investigate the effects of market commonality and resource similarity on price competition and the recursive consequences in the Korean lodging market. Price comparison among hotels in the same geographic market has been facilitated through the development of information technology, rendering little search cost of consumers. While the literature implies the heterogeneous price attack and response among hotels, a limited number of empirical researches focus on the asymmetric and recursive pattern in the competitive dynamics. This study empirically examines the price interactions in the Korean lodging market based on the theoretical framework of competitive price interactions and countervailing power. Demonstrating superiority to the spatial lag model and the ordinary least squares in the estimation, the results from spatial error model suggest that the hotels with longer operational history pose an asymmetric impact on the price of the newer hotels. The asymmetry is also found in chain hotels over the independent, further implying the possibility of predatory pricing. The findings of this study provide the evidence of a hierarchical structure in the price competition, with different countervailing power by the resources of the hotels. Theoretical and managerial implications are discussed, with suggestions for future study.

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2005.11a
• /
• pp.80-91
• /
• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.