• Journal of Distribution Science
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• v.18 no.6
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• pp.25-35
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• 2020

Purpose:Travel agencies have use digital tools in order to shift the paradigm in how business is conducted. Online travel agencies provide the same services as a normal travel agency, including hotels, transportation, guided tours, reservations, and related services, but using an "online platform. Travelers planning a trip can use a lot of forms to collect information and have access to a larger amount of information, so the factors that influence the user's behavioral intention are very important. This research has the conducted to find what factors lead to the attitudes of consumers in using OTA using the UTAUT model. Research design, data and methodology: The object of this study were respondents of a google survey using convenient sample extraction method, chosen among consumers who gathered information, or purchased a product. A total of 217 of the 235 questionnaires Google survey answered were used in the final analysis, excluding insincere responses. Using PSS v.21 and AMOS v.21, frequency analysis, feasibility and reliability analysis, path analysis was performed. Results: UTAUT affects OTA use satisfaction and trust, and OTA satisfaction and trust affect behavior intention. Conclusions: Research was conducted using the UTAUT model to explore factors that affect the attitudes of users of online travel agencies (OTA).

• 한국태양에너지학회:학술대회논문집
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• 2008.04a
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• pp.342-347
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• 2008

A Microsoft $Access^{(R)}$ application that estimates hourly building energy load is developed based on statistical field measurements. Hourly patterns of heating, hot water, cooling, and electricity loads are evaluated for an energy consuming community composed of various types of buildings. Popular building types such as apartments, offices, hotels and accomodations, stores, churches, schools and educational institutes are included in the model. For each type of buildings, hourly patterns for a month are measured and compiled to derive a 24-hour load distributions. Daily sum of heating, hot water, cooling, and electricity loads are also measured for the building types. The annual energy need profiles are generated by combining the 24-hour distribution and 365-day consumption patterns. The annual maximum values of the 8760 hours of a year for each load type serves as a guide for selecting a device capacity. A user-friendly interface that ushers users throughout the whole process is provided.

• Korean Business Review
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• v.4
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• pp.281-295
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• 1991

Nothing is more incorrect than forecasting. Nevertheless, forecasting is one of the most important business activities for the effective management. There has been rapid changes of the growth rate in every respect of the Korean hospitaity industry, especially the hotel industry, before and after the 88 Olympic Games. Therefore, the hoteliers shall be in need of more-than-ever accourate demand forecasting for the more systematic management and control. Under the above circumstances, this study suggested the best forecasting technique and method for the better sales and operations of the hotel rooms. The number of rooms sold is selected as a dependent variable of this study which is regarded as the best representative factor of measuring the growth rate of the rooms division performance of the hotels. The first step was to select the most verifiable independent variable diferently from the other countries or other areas of Korea. As a result, the number of foreign visitors was chosen. Empirical research, i.e. correlation and multiple regression analysis, shows that this independent variable has a strong relationship with the dependent variable told above. The second procedure was to estimate the number of rooms will be sold in 1991 on the basis of the formula calculated through the multiple regression analysis. Time series technique was conducted using the data of the number of foreign visitors by purpose of travel from 1987 to 1990. For the more correct forecasting, however, it would be desirable to adopt the data from 1989 considering the product or the industry life cycle. In addition, deeper analysis for the monthly or seasonal forecasting method is needed as a future research.

• Journal of the Korea Society of Computer and Information
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• v.9 no.2
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.10
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• pp.679-686
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• 2007

The cooling load in winter season is significant in many commercial buildings and hotels because of the usage of office equipments and the high efficiency of wall insulation. The development of a multi-heat pump that can cover heating and cooling simultaneously for each indoor unit is required. In this study, a 4-room simultaneous heating and cooling heat pump system was designed and its performance was measured at each operating mode. The system used R-410A and adopted variable speed compressor. The problems on the designed system were analyzed and defined. In addition, the solutions of the problems were suggested to improve system efficiency and to obtain the stable operation.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.201-218
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• 2006

This research has attempted to asses the relationship between trust management, the element of service discretion act, and the quality of the service. The research model and assumption have been set up based on such a theoretical research and the demonstrative analysis of the customer-encountering employees of five-star hotels in Seoul. The results of the study are as follows; First, the rationalization of management can be achieved by improving the service through having a command of trust management as a management strategy. Second, there has been significant differences between variables such as the degree of importance and accomplishment of trust management. And it tells us that it is necessary to improve the range of service discretion acts up to the level where the difference between importance and accomplishment is not in existence. Third, the variable changes according to demographic characteristics show us the necessity of providing individualized education by recognizing the differences among groups. Fourth, the trust management has a considerable effect on the quality of the service, and this indicates that the quality of the service can be improved through expanding the range of service discretion acts of customer-encountering employees.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.69-82
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• 2009

This study attempted to show the importance of trust in a leader by empirically analyzing the relationship between transformational and transactional leadership, organizational effectiveness and trust in a leader. Four hypotheses were formulated and a survey was conducted to examine employees working in hotels in order to verify the hypotheses. Based on the data, leadership, trust in a leader, its relation with organizational effectiveness, and the mediating role of trust in a leader of a hotel were analyzed. The results showed that trust affects the partial mediating or the perfect mediating between leadership and organizational effectiveness. It is hoped that the result of this study will contribute to the development of leadership in the hotel industries in the future.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.109-138
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• 1999

The hotel does not sell one-time services, and the customer has many choices, especially today. And hotel is vulnerable to new competition. Most customers likes to try a new place and new product. The questions are 1) offering competitive products that are meaningful to customers 2) solving customers problems 3) offering a competitive products that are difficult for competitors to duplicate. This report is for studying about the relationship between the results of National Customer Satisfaction Index(NCSI) and the hotels' revenue. And explore the ways to identify opportunities for creating the desired image that differentiates from the competition and for serving the target market better than anyone else. For the about objectives, the following items are reviewed: 1) Customer behavior and customers' needs and wants 2) Customer decisions 3) Integrated marketing 4) Customer satisfaction 5) Major factors of the hotel customers satisfaction 6) Moment of truty Market positioning is to creat a distinctive place in the minds of potential customer. To position successfully requires recognizing the marketplaces. the competition, value for money and customers' perceptions. Finally, internal marketing efforts can be used to examine one's own position to see if it is perceived by it's customers. It means that the benefits exist in the mind of the customer and are determinable only by asking the customer. These kinds of efforts are essential to proper positioning analysis and long term relationship marketing.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.339-356
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• 2008

The purpose of this study is to provide the developmental basic data of a change in shift work types by making a self-administered survey of the effect of commitment by shift work and the open kitchen system on job satisfaction and job stress, and mutual relation between variables on 287 cooks in luxury hotels. Analysis showed that the operation of the shift work system was effective in reducing the internal stress of the cooks, their external stress, or their self-uncertainty on the job, and the business by the open kitchen system was effective in raising self-esteem. In addition, job commitment by shift work and the open kitchen system were effective in promoting the job satisfaction of employees, interpersonal relations, promotion, benefits and wages. Consequently, the decrease of external and internal stress or self-uncertainty and the improvement of job satisfaction can be connected with the increase of productivity or cost reduction. Therefore, the open kitchen system should be properly applied to the shift work system, along with sanitation, safety and the periodic checkup of kitchen.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.