• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.371-374
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• 2021

호텔기업은 고객서비스가 가장중요한 업무중의 하나로 직원들이 고객과의 대면상황에서 어떤 서비스가 펼쳐지는지에 따라서 호텔의 이익이 바뀌어 질수 있다. 따라서 호텔은 유능하고 우수한 직원들을 꾸준하게 유지하는 것이 무엇보다 중요하다. 다른 호텔과의 차별화를 위하여 직원들의 타 업체로의 이직을 막아 회사의 안정적인 발전을 도모하고 이윤을 최대한 높이는데 초점을 맞추어야 한다. 본 연구는 조직관리로써 역할갈등(직장-가정갈등, 가정-직장갈등)과 이직의도와의 관계를 알아보고자 한다. 그리고 역할갈등이 이직의도에 미치는 영향에 마음챙김 변수를 대입하여 매개역할을 검증하고자 한다. 자료 수집을 위해서 서울과 경기도 지역의 특급호텔 종사원을 대상으로 설문을 실시하였다. 자료 수집을 위하여 서울 경기지방을 직접 방문하여 조사를 진행하였다. 분석결과를 간단히 요약하면 첫째, 역할갈등은 이직의도에 유의미한 관계를 이루었고, 역할갈등이 이직의도에 미치는 영향에 있어서 마음챙김은 매개역할을 하였다. 역할갈등이 이직의도에 미치는 영향에 있어서 마음챙김의 매개효과는 역할 갈등의 첫 번째 변수인 직장-가정갈등 상황에서 이직의도에 미치는 영향을 마음챙김이 매개를 한다는 유의미한 결과를 얻었다. 그리고 두 번째 독립변수인 가정- 직장갈등의 상황에서는 마음챙김이 매개역할을 하는 것으로 예측되었다. 이런 연구결과를 바탕으로 기업은 체계적이고 지속적인 마음챙김 교육을 통하여 구성원 상호간의 상호 배려가 기업에 대한 긍정적인 태도로 바뀔 수 있도록 하는 방안을 강구해야 할 것이다. 또한 역할갈등의 결과변수를 좋게 하는 다양한 방안에 대한 폭넓은 연구가 필요할 것으로 보인다.

• Journal of Service Research and Studies
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• v.14 no.3
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• pp.79-101
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• 2024

This study aims to investigate the impact of hotel marketing agility on employee job crafting and service innovative behavior in the context of the uncertainties faced by the Korean hotel industry amidst a rapidly changing business environment. In the post-COVID era, hotel companies need to quickly detect market trends and respond flexibly to secure a competitive advantage and promote sustainable growth. Given the high proportion of face-to-face services in the hotel industry, marketing agility is emerging as a core competency to effectively cope with changing customer demands and market dynamics. However, an organization's agile marketing capabilities only take on true meaning when frontline employees voluntarily redesign their jobs and lead service process innovations. In this regard, job crafting, which refers to employees' active redefinition and modification of their job boundaries, can serve as a link between organizational agility and individual innovative behavior. By empirically analyzing the structural relationship between marketing agility, job crafting, and service innovative behavior in the hotel context, this study applies the concept of agility to the field of human resource management and provides new insights into the antecedents and outcomes of job crafting. The results show that hotel responsiveness has a significant positive impact on all three dimensions of job crafting. In the case of speed and flexibility, they had a significant positive effect on task and relational crafting, but the effect of speed on cognitive crafting was not significant. The implications of the study suggest that hotels' rapid decision-making and execution may actually constrain employees' cognitive crafting activities, such as reflecting on and reinterpreting the meaning and identity of their work. Furthermore, it is expected to provide meaningful insights for hotel managers facing environmental upheavals to seek practical measures to enhance agility and innovativeness.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.37-50
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• 2016

This study aims to examine the effect that the degree of knowledge about country-of-origin labeling on country-of-origin labeling work performance, which is a culinary staff task. This study is also intended to analyze differences in knowledge depending on hours of origin labeling education, and the moderating effect of education hours in the relationship between knowledge and performance. This study targeted culinary staff members working in ten five-star hotels in Seoul. A total of 205 self-administered questionnaires were distributed from November 14th to 27th, 2014, and 240 questionnaires(98.4%) were used for analysis after the exclusion of 4 with unreliable responses. Based on the data collected, frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, t-test and moderating regression analysis were conducted using SPSS 18.0 program. The study findings are as follows. Culinary staff knowledge of origin labeling had a significantly positive effect on job performance and the degree of knowledge was higher in the group that attended one to two-hour periods of education. This suggests a differences in knowledge depending on the hours of education, which then had a moderating effect on the relationship between knowledge and performance. In conclusion, in order to improve knowledge of country-of-origin labeling and the level of performance, there is a need to increase education hours and enable culinary staff memebers to learn more knowledge and apply it to actual tasks. Based on these results, the limitation of the study and the direction of future research were also discussed.

• Journal of Digital Convergence
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• v.10 no.10
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• pp.353-362
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• 2012

The purpose of this study tried to find ways to improve service quality for customers and effective program of organizational support to increase the hotel employees' job satisfaction to empirically analyze causatively impacted relationship between the perceived organizational support, job satisfaction, and service quality in the hotel industry staff recognize. Data were collected from 217 and surveyed from 1 to 30 in November 2011 in hotel. To summarize the results of the study, first, satisfaction of individual job environment, satisfaction of work environment support concerned in support for personal values both was not affected significantly. Second, support for work environment was also affecting more than support for personal worth to improve the quality of customer service and in support for the organization Third, satisfaction of the individual's work environment affected adaptability, conviction, and corporality in job satisfaction variables while support satisfaction for working conditions effected conviction and adaptability without corporality. In order to enhance adaptability to customers who employees serve, it should be created work environment to make employees feel satisfaction in individual's work environment. Therefore, hotel managers have to entertain feelings of loyalty for their hotel and make employees satisfaction with their job and their duty by enhancing support for work environment of hotel employees in order to increase business performance by improving service quality for customers.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.61-77
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• 2010

Hotel practitioners are searching for leadership typology to maximize employees' capabilities and consistency in their attitude. Also, they are increasingly interested in their employees' traits which constitute and influence their job attitude. This study sought to investigate the impact of servant leadership mediated through self-leadership on employees' job attitude. Focused on hotel restaurant employees, representing 15 hotels in Seoul Metropolitan Area, a survey was conducted and 272 respondents out of 297 were empirically analyzed. The collected data was analyzed with the SPSS 12.0 for Windows and AMOS software program. Structural equation modeling was conducted to test the hypotheses. The results suggested that servant leadership has a significant impact on self-leadership. Furthermore, self-leadership was found to have a significant impact on job satisfaction. However, direct influence of self-leadership on organizational commitment was not found. Finally, servant leadership was found to have a direct impact on job satisfaction. On the other hand, servant leadership positively influences on organizational commitment when mediated through self-leadership. In addition, this study provides practical implications for hotel restaurant professionals in linking servant leadership mediated through self-leadership to job attitude.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.118-133
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• 2010

The purpose of this study is to identify the influence of motivation and self-activation on career effectiveness and employee satisfaction after completion of employee training programs of the chain hotel in China. Four hypotheses have been set for the study. The hypothesis 1 is the motivation by training programs will be positively influenced on career effectiveness. The hypothesis 2 is the motivation by training program will be positively influenced on employee satisfaction. The hypothesis 3 is self-activation after training will influence positively on career effectiveness. The hypothesis 4 is self-activation after training will be positively influenced employee satisfaction. The results shows that training programs cause positive effects on motivation(p-value 0.003) and self-activation(p-value 0.036) respectively. Also, self-activation after training influences positively on career effectiveness(p-value 0.000) and employee satisfaction(p-value 0.020). The results show that the training programs of the chain hotel in China have been implemented positively. The limitation of this study is that the training programs are analyzed as a whole not by individually.

• Journal of Platform Technology
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• v.12 no.1
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• pp.106-118
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• 2024

In this study, the MZ generation's perceived motivations for using hotels were divided into room, cleanness, subsidiary facilities, employee, and price. In addition the impact of the MZ generation's motivation(facilities, cleanliness, convenience facilities, staff, price) for using hotels on user attitudes was analyzed. In the case of the MZ generation, this study also analyzed whether user attitudes toward hotels affect their intention to reuse. The results of this study are as follows. First, among the MZ generation's motivations for using hotels, room, cleanness, subsidiary facilities, employee, and price were found to have a positive effect on user attitudes. Next, the user attitude of the MZ generation was found to have a positive effect on reuse intention. Finally, this study suggests to provide theoretical and practical implications based on the research results to help develop hotel service strategies suitable for the MZ generation.

• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.452-461
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• 2010

This paper is to investigate the correlation between leadership and organizational culture, and is to find out the influence of leadership and organizational culture on employee's job attitude in hotel industry based on the survey data from 274 hotel employees working in 13 deluxe hotels in Seoul. As a result of empirical analysis, all leadership attributes(charisma/inspiration, service/consideration, reward) were correlated with organization culture factors(group oriented, stratified oriented, innovative oriented, rational oriented). And reward, service/inspiration were significantly influenced on employee's job attitude. As a whole reward based on compensation was more important attribute than other leadership attributes on organizational culture factors, employee's job attitude. And group oriented, stratified oriented culture were positively influenced on employee's job attitude.

• The Journal of the Korea Contents Association
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• v.13 no.7
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• pp.369-378
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• 2013

The purpose of this study is to examine the effect of Employee Value Proposition (EVP) on job satisfaction and organizational loyalty. As a result, the study clarifies the hotel's EVP system in addition to examining the relationships among EVP, job satisfaction, and organizational loyalty by generating theocratical and practical application related to those behaviors. Using a sample drawn from full-time workers in hotel, total 379 participants were included in the analysis. The study tested the hypothesis by using a structural equation modeling approach. The analysis results show that EVP has significant influence on job satisfaction and organizational behavior. However, job satisfaction does not influence organizational loyalty.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.386-395
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• 2008

The purpose of this study is to understand the cognitive power from user who have used hotel management information system and to search contribution level for hotel management. The survey results are : There are different cognitions, between PKG and developed user system, short term employee and long term employee, reservation part and front office part. Specially IT service management parts(mostly outsourcing) have low degree cognition, because of lated supporting and being short of IT service management system. Hotel information system construction gives us to be easy management operating and to be fast management but Hotel information system has to lead value creation, to support decision making, to present advavced management for hotel.