• Culinary science and hospitality research
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• v.20 no.1
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• pp.1-17
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• 2014

Under the needs to study the predictors of the frontline employees' service-oriented organizational citizenship behaviors(OCBs) in the hotel industry, this study aimed to the influence of goal orientations on the OCBs. The two factors of performance goal and learning goal orientations were hypothesized to influence each dimension of OCBs(loyalty, service delivery, and participation). The data from 266 five star deluxe hotel employees were analyzed with descriptive statistics, multi-variate analysis of variance, and structural equation modeling conducted using SPSS 19.0 and AMOS 20.0. The results showed learning goal orientation positively influenced all dimensions of the OCBs while performance goal orientation positively influenced all dimensions except loyalty. These results suggest that hotel practitioners need to seek the applicants who are willingly oriented to specific goals at recruiting process. Furthermore, hotel organizations need to utilize the employees' goal approach to motivate their performances.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.205-218
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• 2009

The purpose of this study was to analyze what effects the service quality of the food and beverage section have on its organization value in the value-oriented hotel business, how the organization value influence work performance, and what causal relationships exist among variable factors such as service quality, organization value, and work performance for helping get the hotel business more profitable through guiding service improvements. For conducting the study, full-time staff working at the restaurants of premium hotels in Seoul participated in the test as samples from January 10th to January 22nd, 2009. The statistical data analyses were completed using the SPSS 12.0 program, and frequency analyses, reliability analysis, factor analysis, multiple regression analysis were conducted. The main results of this study were as follows. First, service quality of the food and beverage section in the hotel business caused positive effects on organization values. Second, it was found that the organization value and service quality also positively influenced work performance. Third, among service quality, organization value, and work performance, service quality had a direct effect on business performance, and organization value played an indirect role to cause effects on work performance through service quality. Accordingly, all of the workers engaging in the hotel business, including board of directors, ordinary managers and staff working at the food and beverage section, are highly required to recognize how keenly important service quality is for the hotel business.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.214-220
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• 2015

This study examines whether the two variables that encompass the number of rooms sold and occupancy, as independent variables, positively affect a total of revenue generated from the hotel industry. Using a simple regression analysis and a standard multiple regression analysis, the study evaluates if the two independent variables play an important role in influencing a total of revenue in the hotel industry. A finding tells that researchers need consider a removal of the occupancy rate for a better and accurate prediction. It is expected that this study will contribute to a theoretical development of a study group that focuses on what determinants enable to improve a financial performance in the hotel sector.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.343-347
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• 2008

There are two kind of system in hotel for evaluating management. the first is infra system, for example Front management system - reservation system, C/I, C/O system, POS system , web system, call center management -, Back office system, interface system, and so on which manage direct control for hotel, and next is strategic system, for example BSC , CS . which is supporting hotel management. The purpose of this study was to find using the Balanced Scorecard to evaluate hotel management perfomance. Management performance is based on productivity, quality, time, effect, and responsiveness. Hotel economic value is not equal visual asset which is measured financial value. It is include hotel brand, image, customers who have good loyalty, employees who give customers special service, and systems which was affected by internal process. In conclusion, innovation, growth, internal system process, empioyee and customer have effect hotel performance. Therefore hotel has to know non-financial performance which has positively relate to financial performance.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.12
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• pp.4803-4811
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• 2010

As the role that information system and technique plays in hotel firms is critical, the quality of IS and IT is considered as one of most important factors that determine success of hotel firms. This study aims to examine the influences of the quality of IS/IT exerted on the user's level of acceptance of the HIS and the operational performance on both personal and organizational levels. Based on the data collected from 256 employees in reservation departments of 3 Seoul and 3 Busan deluxe hotels, the study tested the applied TAM model. The results indicated that the quality of IS/IT affects the user's acceptance level (eg., satisfaction and perceived usefulness), and such acceptance behavior affects reservation employees' performance on both personal and organizational levels. Managerial implications are also presented for researchers and practitioners of hotel firms.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.61-94
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• 2006

This study analyzes the integrated system of the hotel employment management and the differences between the persons of employment concerning and the applicants about the importance of the determinants of the employment around the five-star hotels in Seoul. Firstly, the integrated strategies are presented by 3 stages such as recruiting, selection and placement. And then the 15 determinants of the employment are derived to analyze the perceptional differences between the persons of employment concerning and the applicants about the important determinants and to present the reasons and strategical implications. The results of this study indicates that the strategy to make him/her aware of sufficient information about the hotel and job through the proper balancing demand and supply and the industry-university cooperation program order to maintain and utilize the human resource to be aligned with the business performance of the hotel.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• Management & Information Systems Review
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• v.29 no.4
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• pp.45-65
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• 2010

This study was to identify the effects of hotel organizational service orientation on CRM(customer relationship management) performance. The organizational service orientation has been considered very important for excellent service quality in many existing studies. The data were collected from employees in deluxe hotels of the metropolitan area with the questionnaire. To test the hypotheses, using AMOS were conducted for 379 respondents as a sample collected. The results show that customer's authority, service training, service reward significantly influenced to competitive advantage. Among the three variables the service reward was especially significant. In addition, competitive advantage significantly influenced to CRM performance (relationship commitment, image of corporation, customer's loyalty). So it is very important for employee to give a authority, share of service training program, give a reward what they want. Because that system can lead to the good performance. As a result, the CEO of hotel has to attention the organizational service orientation for achievement of the CRM performance.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.118-133
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• 2012

The purpose of this study is to investigate the relationships of core-self evaluation, service recovery performance, job satisfaction and turnover intention among frontline staff in the Korean hotel industry. In order to examine the proposed hypotheses, descriptive statistics analysis, frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis and covariance structure analysis were undertaken using SPSS(10.0) and AMOS(4.0) to explore the relationships among variables. The results showed that core-self evaluation had a significantly positive effect on service recovery performance. In addition, service recovery performance had a significantly positive effect on job satisfaction, while there was no evidence of relationship between service recovery performance and turnover intention. Job satisfaction was explored to have a significant negative effect on turnover intention.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.410-419
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• 2016

The social intelligence, ability of social harmony and relationship was one of the key factor for hotel service quality. and then inquired the relationships among customer-facing employee's social intelligence of hotel, cooperation of employee, and individual performance. Through the theoretical consideration, concept of social intelligence was established, then we set up the hypothesis for causality relationship. The 201 customer-facing employee of a luxury hotel in Korea were analyzed. According to the results, social intelligence of customer-facing employee effects to cooperation of employee and individual performance positively as well. Cooperation of employee has been confirmed on a positive effect on individual performance. That is, social intelligence is social relationships to effectively building and maintaining a positive and essential skills to leading a substantial performance. Based on the empirical results, meanings, implications, and future research suggestions of social intelligence are discussed.