• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2003년도 춘계학술발표대회 논문집
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• pp.93-97
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• 2003

Since late 20th century, modern society formed various thinkings. Therefore, moderns wished to exuviate law and standardization. Together, fast economic growth increased moderns' travel, These phenomenons became development opportunity of the hotel. Moderns want new culture and experience. Also, moderns preferred the special design hotels which can do different experience. I choose three typical designer of the design hotel and Wish to study about their design access method design hotel. Because their design's character have effect on other design hotel design. Therefore, this study should like to become design access method of design hotel.

• 한국실내디자인학회논문집
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• 제3호
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• pp.71-77
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• 1994

The purpose of this study is to investigate the utilization of the interior environment in hotel lobby and to grasp the requests of visitors. The significance of the study is to illustrate the present characters of hotel lobby and to offer the basic data for future hotel projects. The materials for this study has been collected through questionnaires garnered from six deluxe hotels in Cheju, and statistically analyzed by the semantic differential scale of L. E. Osgood. The conclusion of this study as follows . 1) Hotel lobby is used as waiting space for a short time and frequent use is four times a day. The lobby is used by the quest for meeting , waiting as a resting place while it serves as the visitor's meeting and resting place. 2) The user prefers the lobby's open space. It is desirable for the area of activity of a quests and visitors to have separate entrances. The space composition of the lobby is centrally located between the room and subsidiary equipment. The hotel lobby has needed of a method which promotes lobby image through a magnificent view of the outside.

• 한국콘텐츠학회논문지
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• 제7권9호
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• pp.183-193
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• 2007

본 연구는 기업의 시장 지향성 노력이 궁극적으로 고객만족과 더불어 고객의 충성도 향상을 가져오는가를 조사하고자 서울지역의 특급호텔의 레스토랑에 근무하는 임직원을 대상으로 하였다. 실증분석 결과를 하면 첫째, 시장 지향성이 높을수록 서비스 품질이 높아지는 것으로 나타났다. 둘째, 고객만족이 높을수록 고객 충성도는 높아지는 것으로 나타났다. 끝으로 본 연구의 이론적 공헌, 시사점, 한계점, 그리고 미래 연구방향을 제시하였다.

• 한국조리학회지
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• 제13권2호
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• pp.174-187
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• 2007

The purpose of this research is to analyse the cause and effect relations among management strategies, performance assessment and management performance in the hotel industry. The research result is as follows. A management strategy of the hotel industry has influence directly on a performance assessment through the non-financial factor, the financial factor and the study evaluation factor. And a financial performance assessment and a non-financial performance assessment have influence directly on the management performance. Total effects on a management performance of the hotel industry were 0.769 in a management strategies and 1.755 in a performance assessment. In comparison in the direct effects, the management strategies do not influence the management performance directly, and management performance is revealed through a performance assessment.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• Journal of Smart Tourism
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• 제1권2호
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• pp.13-18
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• 2021

Hotels have recently started to implement enterprise information systems to measure and report sustainability indicators in a smart manner. However, a complex ownership structure in a hotel chain prevents full smart systems adoption at the individual property level. This study explores how a smart sustainability performance measurement system (SPMS) for waste management adoption correlates with customer ratings, customer reviews, operational efficiency scores, and between franchised and corporate-managed properties. We derive insights from the secondary data constructed from multiple sources for a large multinational hotel chain hotel. The findings suggest that hotels that adopt SPMS have better operational efficiency scores and more customer reviews. Within the hotels that adopted SPMS, corporate-managed hotels have a lower level of ratings than franchised hotels, but they have higher operational efficiency scores and more reviews. We discuss research implications for the concept of smart tourism and hotel management literature and managerial implications.

• 한국식품영양학회지
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• 제24권4호
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• pp.670-679
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• 2011

This study investigated the hotel buffet restaurant's service quality, emotional reaction of customer, recommendation intention, and defection intention. The survey was conducted from January 3 to February 7 in 2011, and 400 respondents were used in the data analysis. As a results of this study, the hotel buffet restaurant's service quality was classified by the interaction, outcome, and physical environment quality. The emotional reaction of hotel buffet restaurant's customer was classified by the positive and negative emotion. The all factors of hotel buffet restaurant's service quality had a positive impact on positive emotion, while it had a negative impact on negative emotion. The positive emotion reaction of hotel buffet restaurant's customer had a positive impact on the recommendation intention, while the negative emotion had a negative impact on the recommendation intention. And the negative emotion had a positive impact on the defection intention in hotel buffet restaurants. In addition, there were partially differences in the service quality and emotional reaction by general characteristics. There were significant differences in the recommendation intention by marriage status and monthly income. Therefore, the hotel buffet restaurants have to design a strategy of service for increasing customer's positive emotion and recommendation intention.

• 한국산학경영학회:학술대회논문집
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• 한국산학경영학회 2006년도 춘계학술발표대회 발표논문집
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• pp.21-32
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• 2006

본 연구는 호텔종사원의 친절행동과 고객의 사전지식의 고객만족 및 충성도 간의 인과관계를 실증분석을 통하여 밝히는 것으로 분석결과를 보면 호텔종사원의 친절행동이 고객만족에 영향을 미치고 있는 것을 확인하였으며, 고객의 사전지식은 고객만족에 제한적으로 영향을 미치는 것으로 확인되었다. 또한 고객만족과 고객충성 도와 관련하여 타인추천과 재구매의도에 영향을 미치는 것으로 확인되었다. 이 같은 결과는 호텔기업이 충성고객을 확보하기 위해서 종사원의 친절행동 측면에 대한 지속적인 관심과 교육훈련으로 고객과의 관계를 다지는 데에 집중해야할 필요성이 충분함이 실증분석을 통하여 확인된 점이다. 또한 호텔이 중성고객을 유치하기 위해서 고객접점에서 호텔종사원이 제공하는 양질의 서비스의 중요성을 인식하는 것이 필요함을 입증한 것이다.

• 한국조리학회지
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• 제6권2호
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• pp.227-246
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• 2000

A few years ago, hotel service was not usual to the people very much but it's normally usual only for the higher-grade people. However now a days, it's expected that hotel service is universal one with changing of life style. It's rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That's why we cannot help thinking it the very important point at the hotel service. So we would 1ike to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.359-367
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• 2010

본 연구는 호텔고객의 경제환경 인식이 호텔선택속성과 고객충성도에 미치는 영향관계를 발견하는 것이다. 본 연구는 호텔기업 경영의 자료로 제시함으로써 호텔고객 행동에 직접적인 영향을 미치는 고객의 의사결정 과정의 모든 단계에 긍정적인 전략을 수립할 수가 있을 것으로 보인다. 첫째, 경제환경 인식과 호텔선택속성의 회귀분석 결과의 세부적인 검증결과는 객실 서비스, 프론트 서비스, 식음료 서비스, 전반적인 환경, 부대시설에 유의한 영향을 주는 것으로 나타났다. 둘째, 경제환경 인식과 고객충성도의 경우는 외부경제환경, 정보환경이 유의한 영향을 주는 것으로 나타났다.