• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.21-33
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• Korean Management Science Review
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• v.19 no.1
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• pp.143-162
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• 2002

The concept of revenue management have been used widely In the hotel and all transportation industries, and considered as a good system for managing a perishable asset. Recently, its' application area is being increasingly expanded to service industries such as the travel, the railway, the Internet and the sport industries. Internet business can be classified into several groups according to the characteristics of the individual business. One of groups is Internet Access Servoce business which connects each users to the internet. In this paper, since internet Access Services (IAS) business has a similar property to the service Industry, we will apply a revenue management concept to It. With some modification of existing model developed by Subramanian et.al. for airlines, we suggest the revenue management model being applied to IAS business. Computational experiment shows that the Increase of the revenue Is up to 7% by appluing our model. It means our model has a potential to manage IAS business effectively.

• Journal of Digital Contents Society
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• v.15 no.2
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• pp.219-225
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• 2014

Competition between corporations is getting more intense, so they need customer feedback in order to fulfill an effective management. Recently, SNS (Social Network Service) such as Twitter and Facebook has grown dramatically because of smart phones. Social media like Twitter and Facebook let customers to express their needs, and using big data such as data on SNS is a very effective method for getting customer's feedback. Collecting and analyzing social big data are operated by Buzz monitoring system. This research suggests how to utilize big data for getting customer's feedback on hotel CRM(Customer Relationship Management), which considers customer itself as asset of business. This paper demonstrates the research of buzz monitoring system that analyzes big data, and presents results of hotel customer reputation using buzz monitoring system. It would analyze the result from the hotel customer reputation, and research the implication in this paper.

• The Journal of Industrial Distribution & Business
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• v.10 no.7
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• pp.83-89
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• 2019

Purpose - It is a very important issue for the Korean tourism industry to increase tourism revenue by attracting foreign tourists. Although Japanese tourists have been an important part of the Korean tourism industry for a long time, the level of tourist satisfaction including accommodation has been at the worst compared to other foreign visitors, which strongly requires concrete solutions. Therefore, this study focuses on improving the satisfaction level of Japanese visitors in the use of accommodation, and find out the influence of the managerial response. Research design, data, and methodology - In this study, customer review and managerial response of hotels in Seoul were collected from "Rakuten Travel" which is the most representative online travel agency in Japan. As a result of collecting data from 2016 to 2018, 6,190 customer reviews and 1,241 managerial responses from 120 hotels were used for analysis. In addition, information on the properties of 120 hotels, such as the number of rooms, classification, types of hotel facilities, types of room facilities, accessibility and prices, were collected. To test the hypotheses, moderated multiple regression analysis was conducted with SPSS 22.0. Results - It was found that only 25 sites, 20.8% of the total 120 sites, were implementing managerial response and average response rate was 66.42% among them. As a result of examining the main effects of the hotel attributes on the ratings, accessibility and price are confirmed as effective variables. We also found that the response rate has a significant moderate effect in both the accessibility and price. In other words, there was a significant difference in the influence of accessibility and price on the ratings depending on the response rate. Also, it was confirmed that the response rate is not a pure moderator variable but a quasi moderator variable. Overall, the evidences partially supported the hypothesis. Conclusion - It was possible to provide important suggestions to the hotel managers who were concerned about managing tourist satisfaction with accessibility problems. It was found that the accessibility problem could be overcome by increasing the response rate. It was also confirmed that high ratings can be more effectively achieved for high priced hotels by increasing the response rate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.5
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• pp.1243-1250
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• 2007

Hotel Information Systems(HIS) has been used widely nowadays. Also, there is a requirement to connect Customer Relation Management(CRM) with the HIS. However, Hotel managers simply regard CRM as a part of HIS but, CRM is a crucial information system like MRP in factory. Therefore, It is important to set up a long term strategy for CRM in Hotel business. This study tested five hypotheses how requirement of CRM changes along increasing usage level of HIS in Hotels. Statistical test and structured test by AMOS were used to verify the five hypotheses so that I could extract HIS' characteristics. This study's results can be referred when Hotel managers make a decision how and when for CRM.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.209-218
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• 2022

To study hotels related to early modern cultural heritage, this study has, first, attempted a historical approach through literature analysis and established an early modern hotel development history. Second, it has strived to suggest tourism industrial utilization measures by studying tourism industrial utilization cases through materials on the restoration of Daebul Hotel and interviews with related parties. Consequently, the researcher offers the following as tourism industrial revitalization measures for the restoration of early modern hotels. First, restoration plans for early modern hotels from early modern heritage in each region should be made on the basis of thorough examination of justifiability and of content development plans. Second, restoration of early modern hotels in each region requires the establishment and intent of an administrative management system by local governments. Third, restoration of early modern hotels is a thing of historical significance and value and should be promoted as a business that can contribute to revitalization of tourism and economic effects, acceleration of employment, etc., in each region. Fourth, preparation of a consistent, proactive advertisement methods regarding the restoration of early modern hotels is necessary.

• Journal of Korean Society for Quality Management
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• v.22 no.1
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• pp.1-32
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• 1994

• Culinary science and hospitality research
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• v.10 no.3
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.69-84
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• 2008

The franchise business in Korea, having a relatively short history compared to those of the advanced countries, disclosed many problems between franchisors and franchisees due to a rapid growth in number for the short period of time. Having recognized these problems, the Korean government, responding to social demands, established "The Fair Trade Practices Law for Franchise Business" to restrict unfair trade practices and to develop a healthier franchise business practice in general. In this study, we closely examined how the franchisees' understanding of the related laws would influence the franchisees' countermoves and satisfaction and the franchisor's reactions from the franchisees' standpoints. In conclusion, the franchisees show higher satisfaction in heteronomous changes achieved by the mutual agreement with the franchisors rather than in autonomous changes achieved by their active pursuits, as seen from the interrelation of the franchisors' reactions and the appropriateness of franchise agreements.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6604-6612
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• 2014

The purpose of this study was to provide basic knowledge and a proper education-training program for hotel enterprises. The results are as follows. First, an education-training program was focused on five factors. Service quality, Job, Organization culture, Self improvement, and Language. Second, the Importance Performance Analysis Result show that Keep the Good Work variables are the Customer reception, Food hygiene, Hygienic management, Cooking, First aid, Self development, and Communication. Possible excesses include Customer satisfaction, Business vision, Brand, Prevention of sexual harassment, Multiple cultures. Finally, an education training program should focus mainly on 'Manner', 'Table manner', 'Personal hygiene' and 'Chinese'.