• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.5
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• pp.1243-1250
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• 2007

Hotel Information Systems(HIS) has been used widely nowadays. Also, there is a requirement to connect Customer Relation Management(CRM) with the HIS. However, Hotel managers simply regard CRM as a part of HIS but, CRM is a crucial information system like MRP in factory. Therefore, It is important to set up a long term strategy for CRM in Hotel business. This study tested five hypotheses how requirement of CRM changes along increasing usage level of HIS in Hotels. Statistical test and structured test by AMOS were used to verify the five hypotheses so that I could extract HIS' characteristics. This study's results can be referred when Hotel managers make a decision how and when for CRM.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.130-146
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• 2010

This research examines difference in learning motivation and self-regulated learning according to the general characteristics of the students in hotel and food service related departments at vocational colleges, and subsequently identifies correlation between the two attributes. The research conducted a survey for 300 students in hotel and food service related departments at three vocational colleges in Daegu region, and 267 copies were used for the final analysis. In terms of learning motivation, students in the age between 20 and 24 indicated 'employment after graduation' as the strongest motivation while relatively older students indicated 'joy of learning' as their motivation. It turned out that students who showed strong motivation in terms of 'employment after graduation' and 'fun of college life' acquired more professional certificates. Next, regarding self-regulated learning, female students showed higher ability than male students. Students in higher grade, with older age, and with field practice experience showed more strength in self-regulated learning. Students with higher levels of a cognitive strategy, meta cognition and achievement value acquired more professional certificates. Learning motivation and self-regulated learning showed positive correlation with an exception of 'amotivation' among learning motivations. 'Amotivation' demonstrated negative correlation with all the factors of self-regulated learning ability.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.589-596
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• 2007

The level of hygiene practices varies depending on a variety of factors. The purpose of this study was to evaluate the level of hygiene practices performed in the contract foodservice establishments based on several variables, and to also determine the possible effects of each variable on the performance level of hygiene practices. We surveyed 215 contract foodservice establishments, excluding school facilities, managed by a large-scale contract foodservice company. The survey used a formulated sanitary checklist to evaluate the level of hygiene practices performed in the foodservice establishments. The sanitary checklist consisted of a total of 52 items in all 6 categories including personal sanitation and process control. The collected data underwent a series of analyses such as frequency analysis, ANOVA, and correspondence analysis of means using SPSS. from the results, we found significant differences among groups in categories such as the existence of a person in charge and types of business. A higher foodstuff cost had a tendency to correlate with a higher performance level for sanitary maintenance, but there was no significance on a statistical level.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.152-165
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• 2007

The purpose of this study is to prove that the appropriate fit between service failure and recovery strategy can efficiently maximize customer satisfaction and behavioral intention, by using the prepared scenario through comprehensive approach concerning how the expectation level of service recovery has influence on perceived fairness, satisfaction and behavioral intention of service recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, $June{\sim}August$ 2004, by setting factorial design of 2(control, severeness)$\times$3(distributive fairness, procedural fairness, mutual relational fairness)$\times$2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio). Research findings are as follows; First, perceived recovery justice has an effect on customer satisfaction and behavioral intention. Second, customer satisfaction and restaurant satisfaction have positive influence on behavioral intention. The results will be helpful for them to develop a further service failure and recovery framework. For service marketing managers, the results will suggest specific guidelines for establishing service recovery strategies.

• International Journal of Costume and Fashion
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• v.3
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• pp.1-11
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• 2003

This study aims to recognize the value of traditional culture and to create 'Korean style rest costume' i.e. in-door clothes for comfort's purpose designed for hotel or other tourist accommodations with its own image. In so doing, national pride and identity will be exalted for Koreans, while an opportunity of cultural expose will be provided for foreigners through the symbols of Korea, which will contribute to the international introduction and representation of Korea. First, this study investigates the external characteristics in forms and structures of Korean style rest costume. Second, questionnaires regarding consciousness of Korean style rest costume and preference in design are distributed to the hotel guest and staff-both domestic and international- to be fir out. Lastly, designed rest costume representing Korean image, based on the results of the survey. Upon investigation, users and employers both preferred two piece style which is separated to upper garment and lower garment. While employers preferred short sleeve, users preferred long sleeves. In colors, employers preferred blue while users preferred white. In garments, both of. the employers and users preferred cotton, towel and cotton flannel. In addition, when introducing rest costume, it will be efficient to distinct the strategy between natives and foreigners, and also distinguish where the rest costume will be used.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.531-544
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• 2009

Strategic alliance is increasingly becoming a popular strategy in the family restaurant industry. In general, strategic alliance can be defined as several brands collaborating in technology development, marketing, or production while keeping their independence as separate business entities. This study identified segments on the basis of sales promotion resulting from strategic alliances between family restaurants and card companies. This study further investigated how brand image, brand value, price fairness, customer loyalty and demographics are different among the segments. From the statistical analysis, three segments were found; 'short-period benefits oriented' segment, 'intangible and discount benefits oriented' segment and 'free benefits oriented' segment. Among the three segments, the 'free benefits oriented' and 'intangible and discount benefits oriented' segments had greater perceived brand image, brand value and customer loyalty than the 'short-period benefits oriented' segment.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.43-69
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• 2005

Generally, brand is the title for discriminating their own goods and service from other competitive company, brand-image means customer's good and bad affection or loyalty the brand of specific company. Customers often choose the goods according to the value of goods brand. In terms of this viewpoint, the value of company's brand is very important factor to the company's success. Brand-image also effects customers on selling company's goods. Specially, to the hotel business that should ensure lots of customer for a long period with the interest and credit of customers, its brand-image is more significant. What the image is looked upon as a important factor in marketing is due to the difficulty of discrimination against goods standardized in price and quality. Therefore, the company's image acts as a more important marketing factor in the high industrial society. Also it means a lot to the customer's purchasing behavior. When the company's brand-image is recognized or discriminated, customer's memory is longer and customer's reliability is raised than other company's advertisement and public information. Nowadays, most of hotels are perceiving the importance on their own brand-image but in the lack of deep study and systematic strategy in reality. The purpose of this study is to research the effect on customer's purchasing intention of hotel brand-image and choice-attribution. The empirical research has been done from 23April, 2004 to 20May, 2004. Data were collected from general customers who are using hotel located in Taegu. In conclusion, hotel brand-image depends highly on, the service quality of hotel staff and reputation of hotel. Besides, this acts on customer's hotel choice decisively.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.69-84
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• 2001

포화된 미국의 외식시장과는 대조적으로 한국의 외식시장은 도입기에서 성장기로의 전환을 맞이하고 있다. 이러한 변화속에서 미국의 외식브랜드들은 한국에 진출하여 다양한 변화와 모험을 겪으면서 다수는 성공적인 전략을 통하여 국내에 입지를 굳혔으며 그렇지 않은 기업들도 있었다. 이러한 현상들은 Porter의 경쟁 전략을 통하여 설명되어질 수 있다. 이는 초창기 미국 브랜드의 국내시장 진출전략이 어떠한 배경으로 수행되었는지를 이해할 수 있으며 또한 최근에 국내에서 빠른 성장세를 보이고 있는 전문 커피숍 시장의 변화에서도 설명되어질 수 있다. 그러나 초기 패밀리레스토랑의 도입배경과 전문 커피숍의 경우는 커피 시장의 세분화정도, 비즈니스 파트너 선택의 기준, 커피 상품과 일반음식과의 소비자들의 다른 인식 등의 몇 가지 다른 점이 있다는 것을 간과해서는 안될 것이다.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• Journal of Korean Society of Forest Science
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• v.97 no.1
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• pp.118-126
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• 2008

This research was conducted to develop pricing strategy based on understanding about customer perceived value of lodging facilities in national recreation forest. The technique known as PSM (price-sensitivity measurement) was used for analysis of price sensitivity for two kinds of lodging (log-cabin and forest-hotel) and for room sizes (4, 5, 6, 7 persons). PSM questionnaire for on-site survey were distributed to 236 customers on their visit to the six national recreation forests. The main results of this study were as follows: the price sensitivity of big size was higher then small, also, the price sensitivity of log cabin was higher then forest-hotel. Present prices were within the range of acceptable prices except prices of the use of 6 and 7 person of log-cabin. From the result of this study, it was concluded that price adjustment or price promotion strategy would effective for increase in sales and marketing strategies to enhance consumers' perceptions of value should be conducted for two room types by situations.