• Culinary science and hospitality research
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• v.13 no.3
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.111-129
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• 2013

The purpose of this study is to understand the interrelationships among hotel employees' perception of job stress, burnout and counterproductive work behavior in a deluxe hotel. A total of 362 employees working for deluxe hotels in Korea participated. The results showed a positive relationship between employees' perceptions of job stress and burnout. Participants who reported a high level of burnout were more likely to manifest counterproductive work behavior. In addition, employees' prevention focus showed that moderating effects in the causal relationships between employees' burnout and counterproductive work behavior. Limitations and future research directions are also discussed.

• Industrial Engineering and Management Systems
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• v.12 no.3
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• pp.207-223
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• 2013

Revenue management (RM) has been widely used to model products characterized as perishable. Classical RM model assumed that price is the sole factor in the model. Thus price adjustment becomes a crucial and costly factor in business. In this paper, an optimal pricing model is developed based on minimization of soft customer cost, one kind of price adjustment cost and is solved by Lagrange multiplier method. It is formed by expected discounted revenue/bid price integrating quantity-based RM and pricing-based RM. Quantity-based RM consists of two capacity models, namely, booking limit and overbooking. Booking limit, built by assuming uncertain customer arrival, decides the optimal capacity allocation for two market segments. Overbooking determines the level of accepted order exceeding capacity to anticipate probability of cancellation. Furthermore, pricing-based RM models occupancy/demand rate influenced by internal and competitor price changes. In this paper, a mathematical model based on game theoretic approach is developed for two conditions of deterministic and stochastic demand. Based on the equilibrium point, the best strategy for both hotels can be determined.

• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.387-397
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• 2010

The purpose of this study tried to reveal how human capitals of deluxe hotels located in Seoul affects corporate trust and organizational citizenship behaviors. In addition, it tries to find out the mediating effect that the trust among coworkers have contributed to human capital and organizational citizenship behaviors. The result of this study shows that Human capital have a great effect on the trust among employees and organizational citizenship behaviors. And it has been outed that the trust between the company and employees is a mediating effect between human capital and organizational citizenship behaviors. The results of this research shows that for competitive advantage under the competitive environment of the hotel industry, in addition to human resource management and organizational management, the management system which emphasizes the importance of human capital and the trust among company members should be built.

• Journal of Information Processing Systems
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• v.16 no.2
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• pp.329-342
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• 2020

In recent years, emotional text classification is one of the essential research contents in the field of natural language processing. It has been widely used in the sentiment analysis of commodities like hotels, and other commentary corpus. This paper proposes an improved W-LDA (weighted latent Dirichlet allocation) topic model to improve the shortcomings of traditional LDA topic models. In the process of the topic of word sampling and its word distribution expectation calculation of the Gibbs of the W-LDA topic model. An average weighted value is adopted to avoid topic-related words from being submerged by high-frequency words, to improve the distinction of the topic. It further integrates the highest classification of the algorithm of support vector machine based on the extracted high-quality document-topic distribution and topic-word vectors. Finally, an efficient integration method is constructed for the analysis and extraction of emotional words, topic distribution calculations, and sentiment classification. Through tests on real teaching evaluation data and test set of public comment set, the results show that the method proposed in the paper has distinct advantages compared with other two typical algorithms in terms of subject differentiation, classification precision, and F1-measure.

• The Journal of the Korea Contents Association
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• v.6 no.1
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• pp.102-113
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• 2006

This article presents the results of empirical studies on the Quality of F&B parts in Hotel services. The main aim is to describe and analyze service breakdown from the customer's point of view and thus create a basis for quality management. The aim is also to find out maximizing factors of sales volume with profit in hotel F&B parts based on the serving systems of F&B items, quality control, change and innovation. The results of the study show statistically significant differences between the each F&B parts in term of quality of foods, location of restaurant, service inconvenience condition, variety of menu, teamwork of empolyees, educational programme, hotel internal culture, etc. Marketing and management implications for effective targeting the market segments are discussed.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.5
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• pp.167-176
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• 2020

The study examined how the personality traits, manifested during serious leisure experience, i.e., experiences that involve the acquisition of special knowledge or techniques and the participation required to achieve the expertise necessary to express them. This study also investigated how such subjective well-being affected behavioral intention, specifically, the intention to use the same leisure facilities again and to spread this information to acquaintances by positive word of mouth. A survey was administered to 727 research subjects selected from pre-registered panels enrolled by an online research organization. The main constructs examined in this study were measured on 5-point Likert scales using multiple items. A structural equation model was employed to verify the proposed conceptual model and the relationships among variables. The results revealed that, of the personality traits, participants high in extraversion, openness to experience, and agreeableness felt high levels of life satisfaction and positive affect, i.e. a sense of subjective well-being. Second, users who felt a high level of subjective well-being, specifically, high life satisfaction and positive affect, also indicated a high level of behavioral intention. Finally, the academic and practical implications and limitations of the study, as well as future research plans involving the personality traits underlying serious leisure experiences are discussed.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.196-203
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• 2004

The current study addresses the issue of whether the extent of cooperation between purchase and production departments relied on the food-items management, purchase process and cook's own job satisfaction. A self-administered questionnaire comprised of 61 statements was presented to the anonymous cooks to assess their perception of inter-departmental cooperation. Also, we asked them to evaluate the performance of food-items management, satisfaction with purchase process, i.e. purchase process, food-items, food suppliers, and job satisfaction. Out of 367 responses, 342 (93.2%) were available for analysis. The demographic characteristics of the respondents are presented and six hypotheses were tested using SPSS 11.0 and AMOS 5.0. The structural equation analysis revealed that the departmental cooperation between purchase and production departments, the exogenous variable, was not directly related with the respondents' job satisfaction. However, it was indirectly related with the job satisfaction through the two endogenous variables: -satisfaction with purchase process and performance of food-items management.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• The Journal of the Korea Contents Association
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• v.12 no.9
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• pp.459-467
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• 2012

In this study, empirical analysis was conducted to identify that the hotel's corporate social responsibility has an effect on hotel image, and examine the correlation between hotel image and customer loyalty, targeting customers who have used five-star hotels, located in seoul. As a result, it was revealed that the hotel's corporate social responsibility would have a significant effect on hotel image, and hotel image would have a significant effect on customer loyalty. These findings are meaningful in that this study provides proven data for accounting for the competitive advantage by using social responsibility activities more effectively and strategically through recognizing the importance of hotel's corporate social responsibility.