• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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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.

• 한국식생활문화학회지
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• 제30권5호
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• pp.545-551
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• 2015

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children's eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children's eating habits, etc. The results reveal that depending on the married immigrant women's country of birth, which plays an important role in a family's dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children's display of acceptance of both their homeland's and Korea's food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers' countries.

• Asian Journal of Business Environment
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• 제5권4호
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• pp.47-57
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• 2015

Purpose - The purpose of this study is to analyze franchise coffee shop service quality factors based on pilot research. In the proposed analysis, store atmosphere is added as one of the service quality factors. We aim to examine how franchise coffee shop service quality and store atmosphere influence customer satisfaction and loyalty. Research design, data, and methodology - Data was collected from 482 Korean coffee shop franchises and analyzed using frequency analysis, reliability/validity assessments, correlation analysis, and regression analysis with the software program SPSS 19.0. Results - The results are as follows. First, taste is revealed to be the most influential factor among components that have an impact on service quality. Second, taste also turned out to have the most impact on service quality among components influencing customer loyalty. Last, customer satisfaction affected customer loyalty. Conclusions - This study's findings show that taste was the most influential factor on service quality. The conclusion here is that most of the coffee shop customers are very familiar with coffee taste and this is influencing their loyalty.

• 한국프랜차이즈경영연구
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• 제8권4호
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• pp.21-32
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• 2017

Purpose - In hotel business, how to build the relationship between leader and employees is very important, because it affects on the customer satisfaction. Thus, this research examines the effect of authentic leadership on job performance in the context of hotel industry and identifies mediating roles of organizational engagement, job satisfaction, and creativity in the relationship between authentic leadership and job performance. This study suggests the guidelines for how hotel companies should improve employee productivity and build a desirable organizational culture by presenting employee attitudes and behavioral models that explain the relationship between leaders and employees. Research design, data, and methodology - This study examines the structural relationship between authentic leadership, organizational engagement, job satisfaction, creativity, and job performance from the employee's perspective. Authentic leadership divide into four sub-dimensions such as self-awareness, balanced process of informations, internalized moral perspective, and relational transparency. In order to test the purposes of this study, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 114 franchise hotel employees and were analyzed using SPSS 21.0 and Smart PLS 3.0. program. Result - The results of this study are as follows. First, authentic leadership have significant impacts on organizational engagement and creativity, but does not have impact on job satisfaction directly. Second, organizational engagement have significant impacts on job satisfaction and job performance, but does not have impact on creativity directly. Third, job satisfaction has significant impact on creativity, but does not have impact on job performance. Fourth, creativity has significant impact on job performance. Conclusions - The findings of this study indicate that hotel leaders should properly implement the authentic leadership and consider how to build a corporate culture to improve an organizational and employee productivity through authentic leadership. Due to the nature of the hotel industry, which relies heavily on human resources, hotel companies must manage their employees with authenticity in order to increase organizational engagement, job satisfaction, and creativity that affect hotel and employee productivity. If hotel employees perceive their leader's authentic leadership, they show more organizational engagement that increases creativity and leads to job performance. Finally, hotel employees can propose creative ideas only if they will be satisfied with their jobs. Therefore, the leader should develop non-monetary or monetary reward system for the employees and, make an efforts to foster creativity of the employees.

• 한국식생활문화학회지
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• 제23권5호
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• pp.563-571
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• 2008

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.

• 한국조리학회지
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• 제13권1호
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• pp.179-191
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• 2007

This paper aims to improve management and make the bakery business stable by investigating the difficulties in bakery management and the current management conditions of bakery businesses. Using Windows SPSS 11.0, the bottleneck in bakery management and its influence on sales and job satisfaction were analyzed. Besides, a regression analysis was conducted to investigate the effect of difficulties in bakery management on sales and job satisfaction. According to the analysis, a total of 44 variables were observed as the difficulties in bakery management. Among them, 34 variables were caused by 7 factors: facility, product, employee, finance, production, external advertisement. In the regression analysis, it has turned out that the difficulties in management had influence on sales dissatisfaction in facility, product, employee, finance, production, and external factors. Especially, employee factor turned out the most influential one on sales dissatisfaction. Furthermore, it has turned out that the bottleneck in management had influence on job dissatisfaction in all 7 factors. Above all, the external factor turned out the most influential one.

• 디지털융복합연구
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• 제12권10호
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• pp.97-108
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• 2014

본 연구에서는 점차로 치열해지는 MICE 환경에서 강원랜드 컨벤션호텔을 사례로 신규로 시장에 진입하는 컨벤션호텔이 활성화 될 수 있는 방안을 모색해 보고자 하였다. 본 연구의 자료수집에 있어서는 2013년 9월 15일-2013년 10월 15일까지 MICE 전문가들을 대상으로 하였다. MICE 수용태세 분석결과, 강원랜드 컨벤션호텔이 '쇼핑시설', '인력 확보', '접근성' 을 개선하기 위한 방안을 시급히 강구할 필요가 있음을 시사하였다. 차별화방안으로 시설의 차별화, 컨벤션/이벤트 개최 시 저렴한 비용으로 나타났고, 마케팅방안으로는 인센티브 여행(incentive tour)에 중점을 둘 필요가 있으며, 컨벤션호텔이 MICE 행사 유치에 성공하기 위해서는 대규모 국내 외 이벤트 유치 또는 개발, 중소규모 행사유치로 틈새시장 침투, 재방문 유도, 저렴한 Room rate나 교통비를 통한 참가자의 비용절감 등을 고려해보아야 할 것으로 나타났다. 본 논문은 MICE 시장진입을 통한 컨벤션호텔 활성화를 위한 효율적인 전략을 도출하는 데 기초자료로 활용될 것으로 기대된다.

• 한국콘텐츠학회논문지
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• 제8권10호
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• pp.287-300
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• 2008

본 연구는 호텔기업에 새로운 이미지를 창출하고, 호텔상품 및 서비스의 품질개선을 주도하여 고객에게 더 나은 가치를 제공하고, 호텔 가치를 증대시키는 요인으로 적정한 호텔종사원관리에 대한 바람직한 총지배인의 발전적 리더십이 형성되고 작용되어야 한다는 것이다. 하부조직구성원이 창조적이면서 동의할 수 있을 가치와 도덕이 뒷받침된 인간의 가치 존중에 바탕을 둔 새로운 총지배인 리더십을 원하는 것이다. 분석결과 효율적 경영실천을 위한 아래로부터의 커뮤니케이션 및 직무이해, 창조적인 종사원 직무환경, 경쟁력 있는 종사원 임금, 발전적인 종사원 권한위임 요인들과 표출된 세부항목들을 새로이 인식하고 결집시켜 호텔종사원 관리적 새로운 기업문화의 틀을 실행해 나가야 할 것이다.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
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• pp.314-323
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• 2008

본 연구는 호텔기업에 새로운 이미지를 창출하고, 호텔상품 및 서비스의 품질개선을 주도하여 고객에게 더 나은 가치를 제공하고, 호텔 가치를 증대시키는 요인으로 적정한 호텔종사원관리에 대한 바람직한 총지배인의 발전적 리더십이 형성되고 작용되어야 한다는 것이다. 하부조직구성원이 창조적이면서 동의할 수 있을 가치와 도덕이 뒷받침된 인간의 가치 존중에 바탕을 둔 새로운 총지배인 리더십을 원하는 것이다. 분석결과 효율적 경영실천을 위한 아래로부터의 커뮤니케이션 및 직무이해, 창조적인 종사원 직무환경, 경쟁력 있는 종사원 임금, 발전적인 종사원 권한위임 요인들과 표출된 세부항목들을 새로이 인식하고 결집시켜 호텔종사원 관리적 새로운 기업문화의 틀을 실행해 나가야 할 것이다.

• 한국프랜차이즈경영연구
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• 제14권2호
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• pp.49-60
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• 2023

Purpose: NBS (Natural-based Solutions) characteristics as eco-friendly hotels were divided into eco-friendly indoor and outdoor to structurally verify the relationship between customers' perceived eco-friendly value, psychological well-being, customer satisfaction, and pro-environmental behavioral intention. Research design, data and methodology: This survey conducted responses to customers who had experience using eco-friendly hotels for the past two years. SPSS 22.0 and AMOS 22.0 statistical programs were used for the collected questionnaire data. First, frequency analysis and confirmatory factor analysis (CFA) were verified, and structural correlation between variables was verified by covariance matrix structural equation (CB-SEM). Result: First, NBS was found to have a significant positive (+) effect on perceived eco-friendly value and psychological well-being. Second, psychological well-being was found to have a significant positive (+) effect on customer satisfaction and eco-friendly behavioral intention. Finally, Hypothesis 3 was accepted as perceived eco-value showed a significant positive (+) effect on eco-friendly behavioral intention, but Hypothesis 2 was rejected because it did not have a significant effect on customer satisfaction. Conclusions: theoretical and practical implications for the impact of NBS as an eco-friendly hotel on customers' eco-friendly behavior can be provided, as well as basic evidence for establishing efficient management strategies for hotel companies.