• The Journal of the Korea Contents Association
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• v.16 no.12
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• pp.410-421
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• 2016

The purposes of this study were to investigate the effect of experience in hotel on brand trust, brand attachment and brand commitment. It aims to contribute hotel brand marketing from analyzing and showing how brand experience factors affect brand equity factors. The findings and implications can be summarized as follows: the factor Sense Experience, Feel Experience, Act Experience and Think Experience of Brand Experience caused the positive impact on brand trust and brand attachment. Second, brand trust has a significant impact on brand attachment. Third, brand trust and brand attachment both caused a positive impact on brand commitment. Thus, the hotel managers need to establish a ongoing brand experiential marketing strategy which can improve brand commitment of hotel and ways to be recognized as motivational factors for offered services and products which customer can perceive and experience.

• Journal of the Korea Society of Computer and Information
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• v.14 no.3
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• pp.227-235
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• 2009

The ultimate goal of hotel corporations is to maintain their existence by securing competitive advantages over their competitors. In order to secure competitive advantages, they need to shed off the conventional paradigm of company management, which increasingly grows weaker as the industrial society turns into a knowledge-based one, and make effective use of knowledge, which is the core source of their wealth and competitiveness, in their management. Thus this study set out to identify knowledge management strategy to result in great management performance to hotel corporations. It also aimed to suggest specific action plans for them to do knowledge management efficiently based on the results. The causal relations between the knowledge management strategy and management performance were examined to figure out the former's influences on the latter. As a result, Two types of knowledge management strategy seemed to have positive(+) impacts on competitive advantages, but negative(-) impacts on financial performance.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.134-151
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• 2011

The strategy for brand alliance is a new type of franchise to iron out the problems like the hotel restaurant's structural contradiction and decreasing profits caused by keen competition with external restaurants. This study is purposed to present the decisive factors for the brand alliance throughexamining the correlations between the brand restaurant designation standards and the expected effects from local low- and mid-priced hotel's brand alliance. The questionnaires were distributed to instructors and professors who have experience in teaching the food and beverage sections at college's hotel and tourism departments and 100 specialists at managerial level of a hotel's food and beverage parts.This survey was conducted for 20 days from December 2 to 22, 2004 and analyzed by independent t-test and canonical correlation analysis. The findings of this survey are as follows.Firstly, the service of the expected effect factors of the brand alliance was recognized relatively high by the specialists in hotel industry, while the sales effect factor of restaurant designation standards was recognized higher by the academic experts.The specialists of the hotel industry recognized the factors of menu and corporate culture higher than the academic experts. Secondly, the entire factors of the brand restaurant designation standards showed a correlation with the whole factors of the restaurant designation standards.In particular, the 'menu' factor presented the most influential to the expected effects of brand alliance.The factors of 'risk reduction' and 'synergy effect' exerted the strongest effect on the restaurant designation standards, which indicated the mutual correlation between the expected effect of brand alliance and the restaurant designation standards. Based on this study, the correlation between the expected effect of brand alliance and brand restaurant designation standards may play a primary role to choose a partner for the brand alliance, a decisive factor for the success.The execution of the brand alliance or the method to designate the alliance partner may vary from the hotel's desirable effects when the brand alliance is determined.In other words, the partner designation standards should be corresponding to the expected effects from the brand alliance between hotel and brand restaurant, and the academic and industrial experts' perceived differences in the expected effects of brand alliance and restaurant designation standards should be clarified to display the direction of decision-making and find the potential risks.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.11-28
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• 2006

• Culinary science and hospitality research
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• v.18 no.1
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• pp.213-227
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• 2012

This study aims to discover an effect of conflicts between work-family family-work of hotel employees on their emotional exhaustion through an empirical analysis, and to propose relevant implications. Also, the study tried to identify which role a responsive strategy may play as a moderating variable from among such influential factors. In consideration of the sales and the number of rooms at hotels as of 2010, the study conducted survey research about seven hotels located in Seoul, and carried out research with 298 copies of effective samples. In order to confirm the effect of work-family family-work on emotional exhaustion, the study undertook a multiple regression analysis and performed a moderated regression analysis for confirming the moderation effect of a responsive strategy. As a result, only the conflicts between one's work and a family had a significant effect on emotional exhaustion, and a problem-oriented responsive strategy demonstrated a moderation effect of the conflicts between work-family family-work and emotional exhaustion. In this regard, hotels should be prepared with a system which enables hotel chefs to be more faithful to both their families and household affairs through the reasonable operation of workload or an instructive system at work, and it would be possible to deal with the symptom of emotional exhaustion by conflict management through a rational analysis of the cause of conflict, if any, as well as through an alternative to such a conflict.

• East Asian Journal of Business Economics (EAJBE)
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• v.4 no.2
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• pp.48-60
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• 2016

This study analyzes what effects does restaurant's well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant's service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 - Korean restaurant's well-being attribute selection will have a positive influence on re-visitation intention - it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 - Korean restaurant's well-being attribute selection will have a positive influence on word-of-mouth intention - it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word -of-mouth intention. Third, under hypothesis 3 - Korean restaurant's re-visitation intention will have a positive influence on word -of-mouth intention - it is considered that eliciting customer's re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer's re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value.

• Journal of Service Research and Studies
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• v.13 no.4
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• pp.142-159
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• 2023

As the core technologies of the 4th Industrial Revolution are introduced into luxury hotels, they are taking off as cultural and experiential spaces that provide new products and services to hotel users and new experiences. Therefore, this study investigated the effect of hotel users' perception of the experience of using technological amenity services on their trust and satisfaction, focusing on luxury hotels as smart hotel to identify the essential factors of smart hotels that can lead to continuous competitive advantage and improvements in the future. In addition, the study aimed to find an effective hotel marketing strategy and plan to satisfaction the smart hotel by maximizing customer satisfaction. To verify the research hypothesis, a survey was conducted targeting hotel users with experience using technological amenities in smart hotels within the last two years. As a result of the study, it was confirmed that all hypotheses were adopted except for the relationship between personification, intention to use technical amenities, and perceived performance expectations and satisfaction with smart hotels. Based on these research results, this paper presents theoretical and practical implications. Smart hotels are rapidly changing by introducing various smart technologies. Therefore, it will be meaningful data for securing a sustainable competitive advantage and establishing differentiated hotel management and marketing strategies.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.430-437
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• 2014

In the case of the hotel restaurant, the purpose of using the hotel affects largely to the type or the menu and nowadays it becomes essential to find out the characteristics of the hotels and make the strategy within them. Therefore, the purpose of this study is analyzing that even if the customers have the similar characteristics and preferences, they choose different menu because of the purpose of the visit, and the image of the hotel. And also this study gives basic data for the strategic menu management, the target of this research was the super deluxe Italian restaurant. Using the sales data of this restaurant, we analyzed the menu what people like most, and moreover, we analyzed the menu-choice behavior about each hotel. This study has a important role as a basic data that gives more profit to the restaurant, but also satisfaction to the customers.

• Convergence Security Journal
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• v.16 no.1
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• pp.33-38
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• 2016

The study is intended to examine awareness of safety as a differentiated service strategy and t to induce offer of more competitive services to the internal and external consumers in service industry of the South Korea. In the pursuit of this purpose, the typical occupations of the service industry targeted hotel employees and this study investigate the policy effectiveness of security management in Korea hotels. Specifically, this study was conducted by survey and involved major hotel(Seoul, Busan, Gyeongsangnam-do, Gyeongsangbuk-do) across the country. This survey went through feasibility study by major hotels managers. The results were as follows: Findings of the study suggested that most of disaster management stages did not have a statistically significant relationship with the policy effectiveness of security management. Only, repair stage have significant impact on the policy effectiveness of security management. This finding was found to be attributable to the fact that hotel employee would be concentrated in the tangible results of security management.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.277-294
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• 2016

This study was to empirically determine the relationship between hotel food & beverage service quality, and customer satisfaction and brand loyalty. A total of 260 survey responses were collected from food & beverage' customers of seven five star hotels in Seoul. The results of hypothesis testing can be summarized as follows. The results showed that facility and reliability factors, and employee service and excellence factors had significant effects on customer satisfaction, and then reliability factors and excellence factor had significant effects on brand loyalty. Customer satisfaction also had a significant effect on brand loyalty. It can be concluded that the service quality components of hotel food & beverages are perceived responsiveness, service capabilities, food and beverages products, and physical environments. A strategy should be developed to create internal communication programs based on the empirical analysis results of this study.