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A Critical Review on The Service Quality Measurement -Research Direction for Hotel Service Quality Measurement- (서비스품질 측정에 관한 비평적 고찰 -호텔 서비스품질 측정을 위한 방향 제시-)

  • 김희탁;김장하
    • Journal of the Korean Society for Quality Management
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    • v.26 no.4
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    • pp.29-50
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    • 1998
  • The purpose of this study is to critically review the previous research on the measurement of service quality, and to present future research directions on hotel service quality measurement as follows: 1. As Carman(1990) shows in his study, items of quality measurement should be developed to be fit for the measurement of hotel service quality. 2. To evaluate the service quality of a hotel, measuring three divisions(Room, F&B and Others) separately, then combining them would be the best model. 3. Researches to identify the various dimensions of hotel service quality are needed. 4. In measuring hotel service quality, guests should be classified according to various criteria. 5. To measure the hotel service quality, SERVPERF model might be more a, pp.opriate due to the small number of items to be answered. 6. In hotel industry, researches to identify causal pths between customer satisfaction and service quality are needed. 7. We need to develop alternative scales for the measurement of hotel service quality.

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A Study on Human Resources Management for Hotel Kitchen (호텔주방 인적자원관리 방안에 관한 연구 -서울지역 특급호텔 중심으로-)

  • 엄영호
    • Culinary science and hospitality research
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    • v.7 no.2
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    • pp.25-48
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    • 2001
  • Since 1998 IMF economic crisis, hotel companys have made an operation innovation in generally to reinforce a competitive power. Never ther less, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of tie hotel very largely depends, Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

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A Study on Human Resources Management for Hotel Kitchen (호텔 인적 자원 효율적 관리 방안에 관한 연구)

  • 엄영호;이재련
    • Culinary science and hospitality research
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    • v.10 no.2
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    • pp.149-168
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    • 2004
  • Nevertherless, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of food service because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

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The Positioning of Cognitive Gap on the Hotel Buffet Restaurant Performance in Korea (호텔 뷔페 레스토랑의 서비스 품질 인식차이(Gap)에 대한 포지셔닝 연구 -다차원척도법(MDS)을 활용하여 -)

  • 나영선
    • Culinary science and hospitality research
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    • v.9 no.1
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    • pp.1-21
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    • 2003
  • Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel buffet restaurants have begun to face an intensive competition. Hotel Buffet Restaurant have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel buffet restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary for hotel buffet restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel buffet restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the fellowing findings. Firstly, the competitiveness of hotel buffet restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel buffet restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.

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The Effect of Cognitive Gap on the Hotel Restaurant Performance (호텔.레스토랑의 서비스품질 인식 차이(Gap)와 경영성과 간의 상관성)

  • 나영선;박기안;이훈영
    • Culinary science and hospitality research
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    • v.8 no.2
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    • pp.37-58
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    • 2002
  • Up to these days, hotels are assumed to compete each other. Due to the spread of high quality the hotel restaurants have begun to face an intensive competition. Hotel food at Beverage have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary fur hotel restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel restaurants. Their cognitive gaps proved negatively correlated with hotel's performance. This research suggests the following findings. Firstly, the competitiveness of hotel restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.

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Influential Relationship of Hotel's Corporate Social Responsibility with Hotel Image and Customer Loyalty (호텔기업의 사회적 책임활동, 호텔이미지, 고객충성도 간의 영향관계)

  • Cho, Kyung-Hee;Yoo, Yang-Ho
    • 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.

The Effect of Information System Quality on Customer Value and Satisfaction in Hotel Comparison Sites

  • Kong, Choon-Moo;Jung, Ji-Hee
    • Journal of the Korea Society of Computer and Information
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    • v.23 no.12
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    • pp.233-240
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    • 2018
  • In this study, variables were constructed based on prior research to examine the impact of information system quality (information quality, system quality, service quality), customer value and satisfaction in hotel comparison site. The samples consist of 205 survey data drawn from hotel comparison site users. The collected data were analyzed by SPSS 24.0 and AMOS 21.0. According to results of the reliability and validity test, all were found reliable, and all items were included. The results are as follows: first, Among the information system quality (information quality, system quality, and service quality) of the hotel comparison site, the information quality and service quality have positive effects on customer value. Second, the information system quality(information quality, system quality, and service quality) of the hotel comparison site has a positive effect on customer satisfaction. Third, the customer value of the hotel comparison site has a positive effect on customer satisfaction.

A Study on Tourist Hotel Food & Beverage in Korea (HOTEL 노사관계의 현황과 문제점해결방안 연구)

  • 이권복
    • Culinary science and hospitality research
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    • v.1
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    • pp.91-102
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    • 1995
  • The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

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Consumer Analysis for Increasing Occupancy Rates of Tourism Hotel

  • Gozaly, Jimmy
    • Industrial Engineering and Management Systems
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    • v.16 no.1
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    • pp.103-108
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    • 2017
  • Tourism is a sector that plays an important role in the economic growth of Indonesia. Bandung as the capital of West Java province is known as the city with diverse tourism potential, both in the attractiveness of the city and surrounding natural beauty. DHR is a three stars resort hotel in the city with a strategic location. As a three stars resort hotel, DHR has been experiencing occupancy rate problems, consequently, it cannot often reach the set targets, both during high season and low season. The purpose of this study is to identify the factors of hotel performance that influences consumer staying back decision in the future. Questionnaires have been distributed to hotel guests to gather information regarding their interest and the performance assessment of the hotel services and facilities, and staying back decision in the future. Discriminant Analysis and Hypothesis Testing are used to determine which hotel performance variables will directly affect consumer staying back decision. The result of this study provide marketing strategy that should be implemented by the hotel management in order to increase its occupancy rate.