• Korean Institute of Interior Design Journal
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• v.13 no.4
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• pp.74-82
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• 2004

Urbanization created by modernization and industrialization has brought tremendous growth of hotel demand with city ' development such as population’s centralization, living environment changes, consumption emphasis, and internationalization. Moreover, the hotel industry has been developed in two ways. First, it has been diversified and popularized by hotel culture. Second, the hotel industry has been upgraded form focusing oh its specific targets. In the view of Hotel design, Hotel was shown as a social and cultural value. Customer can experience the space, not normal big sizes, but being new and reflecting trends regardless of any purposes or locations. The hotels that were resulted in development of American economy and construction since the 1980 had new design concepts. These hotels were one of the examples showing pluralism requiring on modern society. In the case of Korea, Korean Architect Company have built in copying or repacked western hotel without considering Korean local conditions. Korean company just tried to make large scales, high-story buildings, and chain hotels. Nevertheless, it is the current trend to understand the customer's sensitivity and viewpoint by introducing a new style of hotel management that requires variety and different characteristics of hotel design. Therefore, the purpose of this study presents a direction of the future hotel architecture by analyzing design characters of domestic and international hotels, by collecting various consumer's requests.

• Journal of the Korea Society of Computer and Information
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• v.19 no.10
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• pp.125-133
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• 2014

This paper develops a bankruptcy prediction model on an Artificial Neural Network for hotel management. A bankruptcy prediction model has a specific feature to predict a bankruptcy of the whole hotel business after evaluate bankruptcy possibility on the basis of business performance data of each branch. here are many traditional statistical models for bankruptcy prediction such as Multivariate Discriminant Analysis or Logit Analysis. However, we chose Artificial Neural Network because the method has accuracy rates of prediction better than those of other methods. We first selected 100 good enterprises and 100 bankrupt enterprises as experimental data and set up a bankruptcy prediction model by use of a tool for Artificial Neural Network, NeuroShell. The model and its experiments, which demonstrated high efficiency, can certainly provide great help in decision making in the field of hotel management and in deciding on the bankruptcy or financial solidity of each branch of serviced residence hotel.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

• Journal of Smart Tourism
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• v.3 no.1
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• pp.1-8
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• 2023

• Culinary science and hospitality research
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• v.13 no.3
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• pp.207-219
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• 2007

The purpose of this study is finding the right direction to make the best career development systems for the employees in hotel industry in Korea. The condition of the best career development system is satisfaction from companies and employees each other. However, making that condition is not easy for every industry as well as for hotel industry over the world. In this respect, we can find the three directions of career development for applying the systems to the employees like strategy direction oriented, development direction oriented and employee satisfaction oriented. Among those directions, we have to find the best direction for individual satisfaction and organizational company satisfaction. This study will help to make and execute the plan for career development in real hotel industry fields, especially for the policy of human resources management. In this study, we can see the importance of employees' satisfaction for managing a hotel. The increasing productivity of the hotel eventually will be made from career development through employee satisfaction.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.65-93
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• 2003

As Hotel industry grows, It brings a lot of accounts receivable because of customary credit dealing condition. Hotel needs to set credit policies to collect accounts receivable effectively. The purpose of this study is to provide useful information for effective credit collecting.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.2
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• pp.1-9
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• 2000

The purpose of this study is to examine influence of interior landscape in commercial spaces on the management benefit. In the course of this study, objects of survey were selected from interior landscaping specialist, manager and consumer who had experiences to visit to the hotel, bank, department store and restaurant. The main method of data collection was interview, questions and gathering materials. The cronbach's alphas program was used to measure the reliability of likert scales. The analysis program was applied a statistical methods. The results of this study can be summarized as follows: The factors considered by consumer who visits to the commercial space are design, interior landscape, traffic, parking capacity, cleanness, price, kindness of employee and event. Factors concerned with the product include branch size, traffic, parking capacity, kindness of employee. Factors concerned with facilities include branch size, traffic, parking capacity, kindness of employee. Major factors of those effects to management benefit are accessibility, time of stay, sales, efficiency of space, attractiveness and difference. In conclusion, overlap style gets the highest degree of satisfaction among total factors. Results of the survey show that factors which improve sales are overlap style and planter type. Among four commercial spaces, hotel is most effected by interior landscape. To enhance the sales of hotel, further study of interior landscape about hotel necessary. For bank and restaurant, further study of economic planter type and style is necessary. For department store, optimal use of spaces and case of maintenance are necessary.

• Research in Community and Public Health Nursing
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• v.19 no.4
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• pp.611-621
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• 2008

Purpose: This study was conducted to investigate the effects of a stress management program on Job Stress in culinary staff at a Hotel. Method: This was a quasi-experimental study using non-equivalent control group pretest-posttest design. The subjects of this study were 52 culinary staff members(head culinary. first culinary) working at a S hotel. (25 in the experimental group. 27 in the control group) The experimental group was provided with an individual counseling program for 12 weeks and 30 min/week. The control group was provided with booklets. Data were analyzed with SAS Program using repeated measures ANOVA. Results: The stress management program was effective to improve job stressors and especially to relax interpersonal conflict among the sub-factors of job stress based on the results mentioned above. Conclusion: This program was effective in reducing job stress. However. further studies are required to measure persistent and long-term effects through the application of the program. which is specifically designed for reduce to job stress. for over 12 weeks.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.179-195
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• 1997

Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.