• Title/Summary/Keyword: deluxe hotel

Search Result 77, Processing Time 0.318 seconds

Job Satisfaction of Employees in F&B Department: Domestic Independent Deluxe Hotel vs. International Chain Deluxe Hotel (국내 비체인 특급 호텔과 외국계 체인 특급 호텔 조리.식음료 종사원의 직무만족도 비교 분석)

  • Lee, So-Jung;Myung, Me-Sun;Yang, Il-Sun;Lee, Hae-Young
    • Journal of the Korean Society of Food Culture
    • /
    • v.21 no.1
    • /
    • pp.42-50
    • /
    • 2006
  • The purposes of this study were to measure the job satisfaction levels of F&B(Food & Beverage) personnel in hotel by using JDI(Job Descriptive Index), to investigate relationships between demographic variables or job type and job satisfaction, to determine the relative importance of the five facets and to identify the effects of job satisfaction on turnover intention by hotel. Questionnaire was developed and distributed to 660 employees who are currently working in food & beverage department of hotel A (Domestic independent deluxe hotel) and hotel B(international chain deluxe hotel). A total of 498 questionnaires were usable; resulting in 75.5% response rate. The survey was conducted between March 16 to 27, 2000. As a result of analysis on job satisfaction, total JDI score was 136.57 out of full mark 210. Personnel of Hotel A was more satisfied significantly with work itself (p<.01), supervision (p<.001), co-worker (p<.01), total JDI (p<.001) than those of hotel B. Total JDI and work itself score were higher on employees of front of the house than those of back of the house in both of hotels. Payroll was the most important facet on job satisfaction. Finally, work itself (p<.001) and payroll (p<.05) had a significant effect on turnover intention in hotel A and work itself (p<.001), supervision (p<.05) and promotion (p<.05) did in hotel B. The findings indicated the necessity of human resource management apt to the vision of enterprise and the organizational culture.

The Relationship between Employees' General Characteristics, Workplace Harassment, and Turnover Intent in the Deluxe Hotel

  • Jung, Hyo Sun;Lee, Jin;Yoon, Hye Hyun
    • Culinary science and hospitality research
    • /
    • v.22 no.1
    • /
    • pp.117-125
    • /
    • 2016
  • This study investigated workplace harassment perceived by deluxe hotel employees, examined its effect on their turnover intent, and verified difference in workplace harassment perception according to demographics and job characteristics. Based on total 248 samples obtained from the empirical research, this study reviewed reliability and validity using SPSS program. The hypothesized relationships in the model were tested simultaneously by using regression analysis. The major findings are as follows. First, the disrespectful behavior(${\beta}=.362$), verbal aggression(${\beta}=.336$), and physical aggression(${\beta}=.135$) among workplace harassment have positive effect on turnover intent. Also, according to the result of examining differences in perception of workplace harassment in accordance with employees' demographics and job characteristics, the average values of those in their 20s and those whose working experience was five years or shorter were lowest and they were most exposed to workplace harassment. Limitations and future research directions are also discussed.

Hotel Workers and Workplace Harassment: A Comparison of South Korea and Japan

  • Jung, Hyo Sun;Yoon, Hye Hyun
    • Culinary science and hospitality research
    • /
    • v.23 no.1
    • /
    • pp.10-18
    • /
    • 2017
  • This study examined the positive impact of workplace harassment on the employees' counterproductive work behavior at deluxe hotel in Seoul and Tokyo. The study verified a differentiated influence based on the nationality of the employees. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. First, isolation/exclusion (${\beta}=.403$), disrespectful behavior (${\beta}=.312$), physical aggression (${\beta}=.245$), and verbal aggression (${\beta}=.133$) had a positive impact on counterproductive work behavior. However, threats/bribes (${\beta}=.091$) did not show a significant impact. Second, no significant moderating effect based on employees' nationality (Korean versus Japanese) was observed in the relationship between the five workplace harassment factors and CWB. This study will investigate workplace harassment perceived by deluxe hotel employees in Korea and Japan, and the obtained data can also be used to help identify realistic plans to reduce workplace harassment between bosses and subordinates at an organizational level.

Understanding Abusive Supervision: The Impacts of Abusive Supervision on Employees' Engagement and Organizational Commitment in the Deluxe Hotel

  • Jung, Hyo Sun;Kim, Ki-bbeum;Yoon, Hye Hyun
    • Culinary science and hospitality research
    • /
    • v.24 no.2
    • /
    • pp.8-15
    • /
    • 2018
  • This study examines the effect of abusive supervision on employees' engagement and commitment in the deluxe hotel. Based on total 272 hotel employees obtained from the empirical research, this study verified total 3 hypotheses. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. Abusive supervision perceived by employees had negative effect on engagement and employees' engagement had positive effect on organizational commitment. Also, abusive supervision perceived by employees did not have a significant effect on organizational commitment, full mediation effect through engagement existed. The study results are expected to be used as data for searching for effective responding ways at an organizational level and find practical ways to further increase employees' positive organizational behavior.

Analysis Satisfaction of Selection Attributes on Super-Deluxe and Economy Hotel for Business Travellers(I): Segmentation for Outer Environments and Rooms (비즈니스 여행자를 위한 국내 특급호텔과 중저가호텔 선택속성에 따른 만족도 비교분석(I) - 외부환경부문과 객실부문을 중심으로 -)

  • Kong, Hyo-Soon
    • The Journal of the Korea Contents Association
    • /
    • v.8 no.12
    • /
    • pp.414-423
    • /
    • 2008
  • The purpose of this article is identify the difference of selection attributes on super-deluxe hotel and economy hotel, which business travellers consider important and understand satisfaction with the results of it so as to seek the way for economy hotel to take superior competition differentiated from the super-deluxe hotel and towards world wide competitive level. And also it is to offer necessary basic concept for new investors or experienced investors who construct economy hotel. The results indicated that this article has an implication to offer basic data for the understand of a model of economy hotel and market segmentation for business travellers who want to the service of super-deluxe hotel level but prefer economy hotel which costs relatively inexpensive.

A Study on the Network Quotient of Employees in Deluxe Hotel according to Demographic Characteristics (특급호텔 종사원의 인구통계적 특성에 따른 인맥지수에 대한 탐색적 고찰)

  • Jung, Hyo Sun;Yoon, Hye Hyun
    • Journal of the Korean Society of Food Culture
    • /
    • v.30 no.4
    • /
    • pp.439-446
    • /
    • 2015
  • This study considered network quotient (NQ) of deluxe hotel employees and schematized characteristic attributes of being selected by employees with image through correspondence analysis in terms of cognition degree. Self-administrated questionnaires were completed by employees (292 samples) and data were analysed by frequency, t-test, one-way ANOVA, reliability and correspondence analysis. First, the hotel employees indicated the high average value in "participating in special education or seminar for improving ability ($3.85{\pm}0.76$). Second, as a result of analyzing difference according to gender, the average value in men was higher than in women. It was indicated that the higher age and career lead to a rise even in the average value of relationship index. Third, in consequence of carrying out correspondence analysis in order to prepare image map according to cognition level on relationship index in hotel employees, the measurement item that is placed in the closest distance to the response as saying of not so very was the response as saying of "having a lunch (dinner) engagement twice or three times a week." On the other hand, the response as saying of "tending to have many acquaintances compared to coworkers" was schematized in the close distance to the response as saying of very so.

The Relationship between Job Dissatisfaction and Turnover in a Deluxe Hotel and a Family Restaurant (호텔 및 패밀리레스토랑 종사원의 불만족이 이직의도에 미치는 영향)

  • Jung, Hyo Sun;Yoon, Hye Hyun
    • Korean journal of food and cookery science
    • /
    • v.31 no.5
    • /
    • pp.635-641
    • /
    • 2015
  • This study considers the influence of the job satisfaction of employees at deluxe hotels and family restaurants on turnover intent, and seeks to analyze the moderating effects of company type (deluxe hotel and family restaurant) on the relationship between job dissatisfaction and turnover intent. Based on a total of 408 employees, this study reviewed the reliability and validity of the results obtained from empirical research using the Amos program. The hypothesized relationships in the model were tested simultaneously using structural equation modeling (SEM). The major findings are as follows. Job dissatisfaction was separated into five factors: the work itself, promotion, pay and benefits, supervision, and co-workers. The empirical results indicate that job dissatisfaction positively influences the turnover intent of employees. More specifically, the work itself (${\beta}=0.346$, p<0.001), and supervision (${\beta}=0.281$, p<0.001) significantly affects employees' turnover intent, whereas promotion, pay and benefits, and co-workers did not. Therefore, the turnover intent of employees at hotels and family restaurants decreased when they were motivated by strategies related to job dissatisfaction. In addition, the findings demonstrated that the company type moderated the effect of job dissatisfaction (e.g., co-worker) on turnover intent. Limitations and future research directions are also discussed.

The Effects of Diversity Management in a Deluxe Hotel on F & B Employees' Job Engagement and Organizational Commitment (특급 호텔의 다양성 관리가 식음료 종사원의 직무열의 및 조직몰입에 미치는 영향)

  • Jung, Hyo Sun;Yoon, Hyo Sil;Yoon, Hye Hyun
    • Korean journal of food and cookery science
    • /
    • v.32 no.3
    • /
    • pp.363-369
    • /
    • 2016
  • Purpose: The purpose of this study was to understand the interrelationships among diversity management, employees' job engagement, and organizational commitment in a deluxe hotel. Methods: In a total of 344 F & B employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. Results: The proposed model provided an adequate fit to the data, $x^2$=316.722 (df=112), CMIN/df=2.828, GFI=0.899, NFI=0.941, IFI=0.961, TLI=0.953, CFI=0.961, RMSEA=0.073. SEM results showed that diversity management (building cultural awareness: ${\beta}$=0.206; pragmatic management policy; ${\beta}$=0.315) had a positive and significant influence on job engagement. Also, employees' job engagement (${\beta}$=0.623) had significant positive effects on organizational commitment. Conclusion: This study shows diversity management of hotel employees and its effectiveness as well as which diversity management is needed positive attitude.

A Study on Job Stress and Turnover Intention of Hotel and Family Restaurant Cooks (호텔.패밀리 레스토랑 조리사의 직무 스트레스와 이직 의도 연구)

  • Lee, Jae-Sub
    • Culinary science and hospitality research
    • /
    • v.11 no.4 s.27
    • /
    • pp.150-163
    • /
    • 2005
  • If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

  • PDF

An Empirical Study on the Job Satisfaction and Turnover Intention of Employee's at the Deluxe Hotel (호텔 종사자의 직무만족 요인과 이직성향 인식에 관한 실증연구)

  • Lee, Seon-Ho
    • Culinary science and hospitality research
    • /
    • v.10 no.1
    • /
    • pp.186-202
    • /
    • 2004
  • The purpose of this study was to find out the efficiency of control plan for the productivity at the deluxe hotel. To analyze the data, 5-point measure, self entry, SPSS, frequency analysis, difference analysis, many fold regression analysis. The results of this study could be explained as follow: change of occupation rate, reflect to employees, lack of stability a state of mind condition, reflected mental factor and stability of organization, and compared to the job satisfaction and inclination of a change of occupation.

  • PDF