• Journal of Digital Convergence
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• v.10 no.11
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• pp.307-313
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• 2012

The purpose of this study is to suggest a research for hotels' expected service quality which influences reservation intention of hotel services. And we checked that these relations are formed by mediating of customer value on the basis of temporal construal theory. The result of our studies is as follows: 1) An abstract hotels' expected service quality(a concrete hotels' expected service quality) influence more on the customer's the social psychological value(the functional value) than the functional value(the social psychological value). 2) The customer's functional value(the social psychological value) influence more on the reservation intention of hotel service near(distant) in time than distant(near) in time. This research provides a theoretical-practical implications to the marketing staffs like packaging designers as well as scholars to study hotel services.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.19-35
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• 2002

본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

• Journal of Convergence for Information Technology
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• v.8 no.1
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• pp.215-225
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• 2018

The purpose of this is to understand critical roles of contact employees' organization citizenship behaviors (OCBs) in customers' evaluation of service quality. This paper examines the relationship of employees' OCBs with job satisfaction, trust in manager, and customer's perceived service quality in deluxe hotel. The empirical results show that contact employee' job satisfaction and trust in manager are significantly related to OCB and that their active engagement in OCB has a positive relationship with the perception of service quality. Although there exists a significant common method factor possibly influencing the strength of the relationship, this factor did not affect the overall pattern of significant relationship. Another notable finding indicates that, unlike a global OCB measure, path estimates in the relationship of job satisfaction and trust to OCB variable are not similar and suggests that the multiple facets of OCBs provide more detailed information than a global OCB.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Management & Information Systems Review
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• v.29 no.4
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• pp.45-65
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• 2010

This study was to identify the effects of hotel organizational service orientation on CRM(customer relationship management) performance. The organizational service orientation has been considered very important for excellent service quality in many existing studies. The data were collected from employees in deluxe hotels of the metropolitan area with the questionnaire. To test the hypotheses, using AMOS were conducted for 379 respondents as a sample collected. The results show that customer's authority, service training, service reward significantly influenced to competitive advantage. Among the three variables the service reward was especially significant. In addition, competitive advantage significantly influenced to CRM performance (relationship commitment, image of corporation, customer's loyalty). So it is very important for employee to give a authority, share of service training program, give a reward what they want. Because that system can lead to the good performance. As a result, the CEO of hotel has to attention the organizational service orientation for achievement of the CRM performance.

• Asia Marketing Journal
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• v.1 no.2
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• pp.77-99
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• 1999

본 연구의 첫 번째 목적은 Service Quality를 측정하는데 있어서 기대와 성과 측정치를 차감하는 차감식(difference score)에 의한 방법(SERVQUAL), 지각된 성과만으로 개념화/조작화 하는 방법(SERVPERF), 차이를 한 번에 직접 측정하는 방법(non-difference score) 중 어느 방법이 가장 타당한지를 조사하는 것이다. 본 연구의 두 번째 목적은 서비스품질뿐만 아니라 서비스가치 construct가 만족과 구매의도에 대한 선행변수로서 갖는 이론적 가치를 조사하는 것이다. 전국의 특 1급, 특 2급, 1급 호텔 148개의 투숙객을 대상으로 설문조사가 이루어졌다. 연구결과 SERVQUAL이나 SERVPERF에 의한 방법보다는 비차이척도를 이용하는 방법이 보다 높은 설명력을 갖는 것으로 나타났다. 또한 만족과 구매의도에 미치는 영향력에 있어서 서비스품질 뿐만 아니라 서비스가치 또한 유의적인 영향력을 갖고 있는 것으로 나타났다. 끝으로 연구결과와 관련하여 추가적인 논의를 하였다.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.343-347
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• 2008

There are two kind of system in hotel for evaluating management. the first is infra system, for example Front management system - reservation system, C/I, C/O system, POS system , web system, call center management -, Back office system, interface system, and so on which manage direct control for hotel, and next is strategic system, for example BSC , CS . which is supporting hotel management. The purpose of this study was to find using the Balanced Scorecard to evaluate hotel management perfomance. Management performance is based on productivity, quality, time, effect, and responsiveness. Hotel economic value is not equal visual asset which is measured financial value. It is include hotel brand, image, customers who have good loyalty, employees who give customers special service, and systems which was affected by internal process. In conclusion, innovation, growth, internal system process, empioyee and customer have effect hotel performance. Therefore hotel has to know non-financial performance which has positively relate to financial performance.

• The Journal of the Korea Contents Association
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• v.8 no.9
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• pp.234-241
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• 2008

The feature of the hotel business as a labor intensive industry and its heavy dependence on man power is relatively bigger than other industries. the important factors influencing the customer`s decision making are tangible facilities and intangible service qualities. however, the changes in economic situation are also seriously influencing them. So hotels are started to find other IT(information technology) systems. BSC which has been recognized as one of barometers to establish management performance is one of them. The purpose of this study was to develop KPI(key performance indicator) by using the BSC(Balanced Scorecard) for evaluating hotel management performance. This thesis presents customer performance, inner process performance, learning and growing performance as non-financial factors and tries to examine the cause and effect in the hotel industry. Hotels have to know nonfinancial performance which has positively relate to financial performance. To introduce BSC system is not to lead increasing income and bettermenting service quality, satisfacting customer needa for hotels, But to lead developing value enhancement to hotel enterprises and present process.

• Journal of the Korea Society of Computer and Information
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• v.13 no.3
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• pp.197-209
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• 2008

Since the theories of service quality were introduced in Korea, they have been applied to the various organizations, such as hospital, hotel travel agency bank, telecom company, and even retail market. Compared with these areas, however studies on the service qualify in educational institutions have been scarcely conducted. Also, higher educational service challenges user-oriented education system of the 21st century concept of Service quality from the theories of market economy. The purpose of this study is to identify the dimensions of educational and administrative service, and their influence upon the satisfaction and value on service quality, and formulate the service quality model based on the revised quality dimensions using SERVQUAL measuring method, to find out the most influential factors upon the service qualify among these factors. This study also suggests proper measures for improving service quality.

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.396.1-396
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• 2004

규제되었던 특급호텔에서의 예식이 1999년 8월 9일자로 전면 자율화되었다. 이로 인하여 예식시장이 확대되고 이에 맞춰 전문예식장도 많이 신설되었으나 예식 서비스 및 예식운영이 예전에 비하여 큰 변화가 없어, 이용 후 고객만족도가 사전기대에 못 미쳐 고객들의 불만이 대두되고 있으며, 예식업체간의 경쟁심화 및 이윤추구로 인한 품질 저하 현상이 우려되고 있다. 따라서 본 연구에서는 결혼예식장에서 결혼피로연을 이용하는 고객의 이용실태를 파악하고 피로연 음식에 대한 영양소 섭취량을 조사함으로써 고객 만족도 및 피로연 음식의 질적 향상을 위한 기초자료를 마련하고자 하였다.(중략)