• 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.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.145-150
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• 2016

The Malaysian hotel industry is experiencing growth due to the increase of new hotels and hospitality-related service through inbound of business travelers and tourists to Malaysia. The influx of tourist is expected to increase and luxury hotels are beginning to be more popular. The interest of studying customer perception toward tourism facilities, especially in luxury hotels has also witnessed an increase. In this study, a qualitative approach on how customers perceive luxury hotels was conducted. This study covered customer satisfaction and service quality perceived by customers toward Sunway Resort Hotel and Spa. Ten individuals were involved in data collection, and data were analyzed thematically. Findings were themed based on positive and negative responses provided by both international and local customers.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.39-56
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• 2002

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.138-145
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• 1996

This study is. aimed to investigate the realities and the job satisfaction of hotel cuisine employees to be occupied with the special grade of tourist hotel in Daegu. As the factors of job satisfaction for the cooks, the 5 items such as social reputation, job itself, human relationship with co-workers, the chance of promotion, and the stability of company and benefits were selected. And 21 subitems of them were also chosen. The 154 persons of all were examined in this study. For the establishment of the factors in the area of job satisfaction, the methods of Cronbach's ${\alpha}$ analysis and factor analysis were carried out. The propensities of employees and the differences of job satisfaction were examined by using x$^2$-test method and one-way ANOVA respectively. 1. In the area of males professional cooks were 89% with respect to age, 51.9% were found to be under 25 years of age which constituted the largest age group. 96％ of the cooks had graduated a high school or had a higher education Those who had four or more years of cooking experience were 46.8％ which constituted the largest group, while about 30% had less than one year experience. Approximately 50% of the cooks earned an average of less than W700,000 per month. Among these cooks most worked for western type food establishments. Even with their higher education, we found that their work term is short and their income, low.2. In the research on job satisfaction, the survey result found was in the order of: social security, the work itself, human relationships with their fellow cooks, the chances of promotion, and job security and benefits with index-values of 4.59, 3.98, 3.18, 2.94 and 2.52 respectively.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.203-218
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• 1999

Customer-Orientation can be referred to as the concept of creating and maintaining a superior value within the market by responding to the 'wants of the customer' in regards to the Hotel. In other words, customer-orienated hotel is forcasting a customer' response to being different from other competitors, competing with others, and winning in the market. Therefore, hotels exert their efforts in various customer-oriented activities which may result in customer satisfaction. The pruposes of this study are to find out various significant factors impinging on customer-orientation and service image in hotels. For these purposes, two hypothesis were established, and the samples of this study were 15 hotels in Pusan, KyeongJu. The verification of the proposed hypothesis showed the following results: First, service quality and customer-orientation were found to be significantly related. In detail, the employees of hotel were shown to be affected in sales management, human relationship and service quality. Second, customer-orientation and service image were found to be significantly related. namely, the customer-orientation of hotel' employee were found to be significantly related with hotel service image. The research results and suggestions of this study are as follows: First, it is necessary that provide better service/product to satisfy the customers. Second, it is necessary that the employees of tourist hotel try to resolve the complaint of customers. Third, it is necessary that the employees of hotel try to improve the image as good service.

• Culinary science and hospitality research
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• v.4
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• pp.481-499
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• 1998

In the present situation of national economy crisis, known as IMF, the hotel and tourist industry are undergoing financial difficulties. Particularly the hotel food and beverage business has experienced a significant reduction in sales. The results of the case study of the wheat noodle restaurant of the A hotel prompt for a change in business style and management. After researching menu, business records and other factors, it was recommended to open a new korean style restaurant in place of the current one. It was also recommended to include noodle dishes into menu in order to keep old customers. Besides, these changes, considering the fact that the noodle restaurant typically has a peak hour at lunch time, and the Korea one at dinner, will be quite practically useful in proper personal management in the service aspect.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.85-95
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• 2008

This study examines the effects of CEO leadership on Employees' job satisfaction in tourist hotels. Samples were the employees working at 10 deluxe hotels in Seoul and a total of 300 copies of the questionnaire were distributed, among which 191 valid ones were used for the analysis. After data cording, answers were processed by SPSS 12.0. As a result of the factor analysis on CEO leadership, 3 factors(management style, settlement style, and work style) were extracted; for employees' job satisfaction, 3 factors(work environment, service environment, and job environment) were extracted. As the results of the study, management style and work style among CEO leadership factors have a statistically positive impact on work environment. Next, management style has a statistically positive impact on service environment. Finally, management style and work style has a statistically positive impact on job environment.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.742-747
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• 2007

The purpose of this study was to measure the effects of menu price and image on perceived sacrifice and value of tourist restaurant, the mediating effects of perceived sacrifice on the relationships between menu price and value, and between image and value. A total of 273 questionnaires were completed. ANCOVA was used to measure the mediating effects of perceived sacrifice on the relationships among menu price, image, and value. When the menu price and perceived sacrifice were regressed on the value, the menu price and perceived sacrifice were statistically significant. Moreover, when the image and perceived sacrifice were regressed on the value, the image and perceived sacrifice had a statistically significant effects on value. The results demonstrated that perceived sacrifice played a mediating role in the relationship between menu price and value.

• Journal of Smart Tourism
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• v.3 no.4
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• pp.17-21
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• 2023

This research note aims to provide a critical understanding of "tourist stupidity" and "exclusiveness" within the smart tourism domain and to propose a corresponding qualitative research agenda. It argues that qualitative research methodologies are too infrequently applied, leading to a paradox evident in smart tourism studies. Accordingly, it suggests that embracing a qualitative perspective is essential to diversify the scholarly discourse and promote advanced inquiry in the field of smart tourism. It further seeks to contribute to ongoing debates by focusing on umbrella terms, such as "tourist stupidity" and "exclusiveness," for a more nuanced and holistic understanding of smart tourism and proposes a research agenda that advocates a re-evaluation of qualitative approaches.

• Journal of Digital Convergence
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• v.12 no.7
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• pp.123-132
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• 2014

This study examines the influence of the physical environment on tourist's emotional response and behavioral intention in the tourist destination. The research was mainly performed in leading tourist destinations of Busan Metropolitan City (Haeundae, Gwanganri & Songjeong area) by the sampling survey method in April-May 2013. The results demonstrate as follows. Firstly, the tourist's convenience and amenity in physical environments have significant impacts on the negative feeling of emotional response, but attractiveness did not influence in negative feeling. By contrast, the attractiveness and amenity the a of physical environments give significant impacts on the positive feeling of emotional response but convenience did not work in positive response. Secondly, both positive and negative feeling of emotional responses give meaningful impacts on Tourist's behavior intention. According to the meaningful relationship between physical environment and emotional response, the regional characteristics and effective marketing management of tourism resource and preparedness should be considered in setting up tourist facilities.