• 한국조리학회지
• /
• 제2권
• /
• pp.25-46
• /
• 1996

The clients of hotel desire to be recognized as special persons who have their own personality and self-consciousness. The other hand, The hotel concentrates upon marketing strategy which acts a part of expanding sales. Namely, They find out the need of client, satisfy the desired need, ensure and manage the existing regular customers and make new clients regular customers. So they gain an advantage over competitive hotels. They make strategics of Telemarketing technique which is one of the developed-marketing techniques, can provide distinctive and familiar service and have an hight effect at the low cost. The attractions of Telemarketing strategy can be explained as follows. 1. It is the medium that have cost efficiency. 2. It possesses attractions to do time management. 3. It has control cash flow. 4. It can improve cash flow. 5. Market expansion can be accomplished. 6. It is a medium fit for prospecting over long-term period. 7. It can improve customer relations. 8. It fits seasonality (seasonal sales) 9. It brings greater order volume. 10. It benefits from lower personnel costs. 11. High volume productivity is realized. 12. It has attraction of versatility. 13. It has ease of start-up.

• 한국컴퓨터정보학회:학술대회논문집
• /
• 한국컴퓨터정보학회 2018년도 제58차 하계학술대회논문집 26권2호
• /
• pp.256-257
• /
• 2018

본 연구는 호텔의 전략이 호텔내부요인인 종업원 만족, 업무 프로세스를 거쳐 고객만족에 어떠한 영향을 주는지를 인과관계를 통해 알아보고자 하는 연구이다. 일반적으로 전략이란 기업이나 조직이 나아가야할 방향을 제시하는 중요한 요인이라고 할 수 있다. 따라서 본 연구를 통해 우리나라 관광산업에 큰 비중을 차지하는 호텔들을 대상으로 하여 호텔들이 가지고 있는 단기, 중기, 장기전략은 고객만족에 어떠한 영향을 주는지에 대해 살펴보고자 한다.

• 한국주거학회:학술대회논문집
• /
• 한국주거학회 2008년도 춘계학술발표대회 논문집
• /
• pp.382-385
• /
• 2008

The purpose of this study is to analyse design characteristics of the boutique hotel guestrooms to formalize their internal design concepts, and to evaluate the emotional response to these concepts, focusing on the response of consumers to the current trend of designs. It seems to be important, therefore, that this study are able to provide basic information necessary to establish a successful design strategy from the viewpoint of design marketing. This study was carried out with the guestrooms of 'O' Hotel, located at Paju, Gyeonggi-do Province, Korea, that is considered to fully introduce the concepts of 'Boutique Hotel.' A preliminary survey was performed by taking pictures and visiting the field from the 17th to 19th day of January 2008. Based on its results, a questionnaire survey as a major survey was conducted using a slide show according to Semantic Differential Scale on March 5, 2008. The collected data was evaluated by 50 students who majored in interior architectural design at D college, and was analysed using the SPSS Package

• 한국콘텐츠학회논문지
• /
• 제8권12호
• /
• pp.375-385
• /
• 2008

최근 호텔기업에서 식음료부문이 객실보다 더 많은 수익을 창출하는 부서로 인식하면서 수익성 관리와 더불어 다각적이고 과학적인 경영정책이 요구되는 실정이며, 특히 21c 호텔기업은 극심한 기술의 변화와 정보의 홍수에 휩쓸리고 있는 상황에서 호텔기업의 미래를 위한 경영목표를 달성하기 위해서는 무엇보다 호텔기업 현장관리자(지배인 : manager)들이 미래를 준비하고자 하는 노력과 열정이 요구되며 호텔기업의 리더십은 종사원의 안정적인 조직생활에 많은 영향과 자신의 목표를 달성할 수 있는 역할을 하기 때문에 기업의 전부라 하여도 과언이 아니다. 호텔기업이 성장 발전을 결정하는 가장 중요한 요인은 그 기업을 구성하고 있는 사람들의 자세와 능력에 달려있으며, 이러한 문화를 창출하는 것은 바로 전문경영인의 리더십의 역량에 달려있다. 따라서 본 연구는 호텔기업 식음료의 변혁적 리더십과 거래적 리더십의 비교분석을 통하여 효율적인 경영전략 방안을 제시하는데 그 목적이 있다.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제12권1호
• /
• pp.111-122
• /
• 2001

This study analyzed the relationships among perceptions of uncertainty, environmental characteristics and strategy maker\`s actual decision such as resource allocation in different organizational subunits by focusing on the hotel general managers in two different countries Korea and Japan. The results show that managerial perceptions of the environment would vary across organizations within an industry but it was surprising to fad that managerial perceptions did not vary more substantially across countries. General managers in both countries perceived government regulator\`s actions to be the most uncertain environmental factor. Hotels in Japan were more geared toward external effectiveness than were hotels in Korea. The findings of this study also suggest that when the organization faces high environmental uncertainty, it places greater emphasis on extemally oriented functions such as market research and product development.

• 마케팅과학연구
• /
• 제15권3호
• /
• pp.31-48
• /
• 2005

본 연구의 목적은 호텔서비스에 대한 보증전략을 활용한 마케팅 효과의 유효성과 실질적인 서비스 보증의 방법론적 효과를 검증해 보는데 있으며, 연구의 세부적인 목적은 다음과 같다. 첫째 선행연구를 통해 검증된 서비스 보증 전략이 서비스 보증의 신뢰성과 서비스 가치에 실제적으로 어떠한 영향을 미치는지를 검증한다. 둘째, 서비스 신뢰성과 서비스 가치가 고객충성도에는 어떠한 영향을 미치는지를 검증한다. 셋째, 서비스 보증이 고객충성도에는 어떠한 영향을 미치는지를 검증한다. 검증결과에 의하면 본 연구에서 제시한 5개의 연구가설중 5개의 가설이 채택되었으며 구체적인 내용은 다음과 같다. 첫째, 서비스 보증이 서비스 신뢰성과 서비스 가치에 어떠한 영향을 미치는가를 검증한 결과 서비스 보증은 서비스 신뢰성과 서비스 가치에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 서비스 신뢰성과 서비스 가치가 고객충성도에 미치는 영향관계를 검증한 결과 서비스 신뢰성과서비스 가치 둘 다 고객충성도에 유의적인 영향을 미치는 것으로 나타났다. 셋째, 서비스 보증이 고객충성도에 미치는 영향관계를 검증한 결과 긍정적인 영향을 미치는 결과를 도출하였다.

• 동아시아식생활학회지
• /
• 제18권5호
• /
• pp.849-860
• /
• 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.

• 디지털산업정보학회논문지
• /
• 제17권2호
• /
• pp.73-83
• /
• 2021

The development of technology based on digital technology has made 'hyper connectivity' between different services a reality, and an example of this is the reinforcement of non-face-to-face services. The non-face-to-face service is a service provided by service providers and customers using information and communication and technology without direct contact. Recently, it has expanded to the hotel industry, which is highly dependent on human resources, centering on the restaurant business. Therefore, this study attempted to identify the case of the "R" hotel in the Gangwon region, which is introducing and operating a kiosk, and to confirm the matters to be considered, the system operation method, and expected effects, etc. for hotels that intend to operate it in the future. It is difficult to affirm that the introduction of KIOSK directly reduced labor costs or increased service efficiency, but it seems meaningful that it has improved the convenience of users. In future research, practical research is needed on the impact of the system on management activities in relation to the introduction of KIOSK.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제7권
• /
• pp.231-266
• /
• 1997

TQM is a whole process of systemizing, documenting and measuring of service quality scientifically to achieve zero defects in product quality and to continue to improve the body of the product quality by itself. To have this process be improved continuously, first of all it needs to prepare an ideal environment to understand and to conform to its internal and external customers', that is every guests' and employees' expectations and demands. Then it has to be followed by the next step removing some negative aspects that could be derived from the first mentioned process The third step is to cut the cost be suitable compensation rather than an attitude trying to solve the problems in an easy way. The last essential factor for setting up TQM system is to make good use of the outstanding feature or process as it is reviewed against the superior benchmark. The purpose of this study is meet the customers' expectations and to maximize the hotel's profits by searching TQM(total quality management) strategy in hotels. To attain this research's objective, it follows these three details. Firstly, it defines TQM and its contents. Secondly, it provides the standard of hotel TQM throughout some case studies. Thirdly, it suggests TQM strategic plan in tourism hotel as one of professional management strategies. Two useful methods are used together to achieve the goal of this study. To confirm its theoretical consideration, descriptive studies by the research documents its theoretical consideration, descriptive studies by the research documents published in and out of the country is used. The other is case studies of TQM execution in real hospitality industry, which present the cases of the airline, Jefferson Memorial and the hotel. This research is targeting to demonstrate the successful TQM's exercise in a hotel industry by completing the theoretical studies and case studies on service product quality with an understanding of its importance. As it is said earlier, to lead to the successful TQM's practice, it is necessary to maintain a constant training of the employees. Secondly, it also must identify where it has to focus on to deliver a professional quality management. Thirdly, effective quality management organization needs to be build up. The manager's strong will to accomplish and the employee' active participations are the last condition to be succeed. Once again this study places an emphasis on the fact that TQM is critical to maximize the customers' satisfaction and the hotel's profitability. It is also very worthwhile to have every people working on front line recognize why the TQM is important and further more how they can contribute to improve their service quality by a positive participation and a careful observation of TQM's operating in their property.

• 한국조리학회지
• /
• 제24권3호
• /
• pp.133-143
• /
• 2018

The purposes of this study was to investigate how interpersonal relationship stress had the impact on job attitude and turnover intention. To perform this study, total 420 questionnaire were distributed to regular hotel employees from October 16th to November 26th in 2017. Unworkable data were excluded, and final 344 usable responses were obtained for an empirical analysis. Frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and regression analysis were measured by using SPSS 18.0, respectively. For the study structure, interpersonal relationship stress primarily concentrated on the boss/staff/colleague/customer stress. Job attitude was divided into organization commitment and job satisfaction. Transfer intention was a single factor. The results of this study were shown as follows: Hypothesis 1, boss/customer stress have a negative effect on organization commitment and boss/colleague/customer stress have a negative effect on job satisfaction. Hypothesis 2, boss/customer stress have a positive effect on transfer intention. Hypothesis 3, tissue commitment have a negative effect on transfer intention. This results of this study have shown that stress management of employee is a source of management result in hotel business. This study have given to the hotel's human resource management and internal marketing for the practical implication and academical use.