• The Journal of Korean Institute of Communications and Information Sciences
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• v.31 no.7B
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• pp.660-667
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• 2006

Voice over Wireless LAN (VoWLAN) is defined as a communication service which transmits voice over wireless LAN. Due to its capability of providing high quality service while reducing communication costs, the VoWLAN is expected to be widely introduced to hospitals, hotels, and many more industry sectors. However, despite the increased interest in the new service, there has been limited research on the economic assessment of deploying VoWLAN. This paper provides a systematic and quantitative approach to the return on investment (ROI) analysis of VoWLAN service. We first analyze the domestic and international market trend of VoWLAN. Then, implementing scenarios of VoWLAN and corresponding alternatives are established. For each scenario, cost and benefit analysis is conducted. The proposed framework is implemented by using VBA program. To validate the result of the analysis, a case study is also conducted.

• Korean Security Journal
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• no.62
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• pp.223-253
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• 2020

This research has examined in depth professional books, advance research, related statistics, and internet data to present security environment changes and countermeasures that may arise due to changes in the domestic hospitality industry. The Hospitality industry characteristics and the trend of change at home and abroad were analyzed. Based on the analysis results, the global hospitality industry has minimized the negative impact of the gambling industry held by casinos through Integrated Resorts, and confirmed that the individual characteristics of various hospitality industries, such as Hotels, MICE, Performances and Shopping, have been developed in such a way that they can exert positive synergy. It has confirmed that South Korea is also trying to revitalize its sluggish economic growth by setting up strategies for industrializing the Integrated Resort and developing the Integrated Resort industry. Based on this, the security environment changes that could occur in individual Integrated Resort companies and the region were expected from five perspectives, and three levels of government/industry/personal response measures were proposed for effective response to changes in the security environment.

• Korean Business Review
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• v.19 no.1
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• pp.175-191
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• 2006

The purpose of this study is to findout the effect of using of the hotel information system(HIS) on the hotel service quality. To show how important the using level of the information system in the hotel, we surveyed some domestic and overseas deluxe hotels. For an empirical analysis, Authors have collected 574 questionaires from 4 countries during Feburary to August, 2003. Factor Analysis and Regression Analysis were applied in this research. The results are as follows: There are a close relation between using level of the hotel information systems and service quality. Authors insists that to maximize service quality efficiency in the hotel, a balanced using level of the information system should be made in the following fields: front-office operating system(FOS), back-office operating system(BOS), outlet operating system(OOS) and interface operating system(IOS).

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.193-207
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• 2010

This paper examined the impact of medical esthetic tourism and the recognition of Halleu consciousness (Korean wave) on tourism image, Korean food consciousness, tourist satisfaction and tourist behaviour intention to achieve the aimed purpose of the paper, pre-tested questionnaire that distributed by pre-arranged MA students to deluxe hotels and plastic surgery hospitals was questioned and filled up by Japanese and Chinese tourists who visited Korea for a medical-related purpose. For sampling technique and size, random sampling was used and 211 copies of the questionnaire were collected. Linear regression through PASW 18.0 as a main statistical analysing method was used to examine the hypothesis and the result showed that medical esthetic tourism and recognition of Halleu had positive effects on tourism image, Korean food consciousness, tourist satisfaction and tourist behavioral intention(p<0.001). In particular, the result revealed that esthetic tourism and the recognition of Halleu as the main key factors had strong effects on Korean food consciousness even though there were a number of variety components in tourism. Therefore, to make inbound medical esthetic tourism and the recognition of Halleu more stable and sustainable and make Korean food world-wide recognized, more strategic policies for a specific tourism market are required.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.22-35
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• 2016

This study presents to demonstrate the relationships among emotional intelligence, job engagement, and work performance as perceived by hotel employees. For conducting analysis in this study, 380 copies of the questionnaire were distributed to the employees in deluxe hotels in Seoul and 353 copies was used for statistical analysing by using SPSS 18.0. Current stud y found that the factors of hotel employees' emotional intelligence (other's emotion, control of emotion, self-emotion, and use of emotion) have a critical effect on the concentration job engagement. In addition, the elements of job engagement (concentration and job engagement) have a significantly effect on work performance. Based on these results, the study established that hotel employees' emotional intelligence and job engagement were important elements as key factors affecting the continuous work performance of the hotel industry. Through these study results, this study provides practical implications that help hotel employees to better understand their emotional factors are critical predictor of job engagement and it will be useful information for utilizing human resources and improve their work performance.

• Journal of the Korean Data and Information Science Society
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• v.11 no.1
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• pp.111-126
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• 2000

Small area estimation is becoming important in survey sampling due to a growing demand for reliable small area statistics. In estimating means, totals, and other parameters for small areas of a finite population, samplie sizes for small areas are typically small because the overall sample size is usually determined to provide specific accuracy at a much higher level of aggregation than that of small area. The usual direct estimators that use the only information which is gotten from the sample in a given small area provide unreliable estimates. However, indirect estimators utilize the information from the areas related with a given small area, that is, borrow strength from other related areas, and so give more accurate estimates than direct estimators. In this paper we investigate small area estimation methods such as synthetic, composite and empirical best linear unbiased prediction estimator, and apply them to real domestic data which is from the Survey of Hotels and Restaurants in In-Chon as of 1996 and then evaluate the performance of these methods by measuring average squared errors. This evaluation shows that indirect estimators, which are small area estimation methods, are more efficient than direct estimator.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.41 no.10
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• pp.87-96
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• 2004

These days, it is essential that a business-class hotel provide customers with Internet service. So the most hotels have been installing facilities actively for Internet service. Businessmen also want to use Internet service level to their own office or home in hotel room. But now TV and VoD(partial) based-on CATV in hotel is supplied, and the additional network are installed for Internet service. The existing TV also must be replaced to HDTV within 2 or 3 years. The objective of this paper is to implement the next generation hotel multimedia service system using xDSL technology, VLAN mapping technology, and QoS technology. This system can provide each room in hotel with high-quality video service and Internet service simultaneously, and can also supply Internet access service using wireless LAN for the Places, such as lobby, conference room, and coffee shop in hotel. Therefore, this system can create the new market in hotel multimedia service field by connecting xDSL technology to VLAN mapping technology for charging and QoS technology for video stream transmission.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.222-233
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• 2016

Current study analyzed the influence of social consumption values for the western salad on the functional attitude and the consumer satisfaction. To verify the purpose of this study data were collected from consumers who have experience in western style restaurants of five hotels located in Seoul, total 330 questionnaires were distributed and 322 examples were employed for statistical analysis. By using SPSS 18.0 program present study derive following conclusions. The consumption values such as rarity value, social value, emotional value and functional value have significantly influence on the functional attitude. Especially, the social value, among the consumption values, has the most significant factor. In addition, the all consumption values of salad have a significant antecedent of the consumer's satisfaction. Furthermore, the functional attitude has affect the consumer's satisfaction as well. Therefore, this study clarify the influences among the social consumption values for the western salad on the functional attitude and the consumer's satisfaction.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.27-40
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• 2015

This study conducted frequency analysis to explain demographic characteristics using SPSS 18.0 in order to examine the effects of emotional labor of open kitchen employees working for hotels or food service companies. In addition, factor analyses and reliability analyses were performed to test validity and reliability of measured items, and this study also conducted regression analyses in order to test proposed hypotheses in this study. Results are as follows: First, for the effects of the emotional labor of open kitchen employees on job satisfaction, it was found that deep acting has positive effects on job satisfaction, whereas surface acting has negative effects on it. Second, the result shows that job satisfaction has a positive (+) effect on customer orientation. Third, it was found that deep acting has positive effects on customer orientation, while surface acting does not have any significant effects on it. It is considered that supervisors and colleagues' support and assistance are required as a way of reducing emotional labor of employees who work in the open kitchen.