• 경영과정보연구
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• 제26권
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• pp.205-230
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• 2008

The purpose of this study is to research the recognition of hotel customers when the outside special restaurants opens at hotel instead of restaurant owned by hotel in Seoul City. The major factors are showed up factor analysis as specialty and reliability of hotel and outside restaurant image. They are consisted of 5 categorizes and the results of this study are as follows; First, it is proved that the expectation of customers after opening restaurant will be increased in terms of the lower price and more variety of food & beverage products. Also, the food & beverage will be increased. However, the quality and specialty of products will not be improved as much as customers expected. Considering that the results, hotel guests expect the effect of opening restaurant at hotel for variety products and service. So, Hotel management should understand the changing attitude of customer' needs and expectation.

• 한국조리학회지
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• 제1권
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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.

• 한국식품조리과학회지
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• 제13권2호
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• pp.157-167
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• 1997

This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

• 한국콘텐츠학회논문지
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• 제7권10호
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• pp.302-310
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• 2007

본 연구는 서울시 소재의 특1, 2등급 호텔의 식자재구매관리에 관한 실증분석을 통하여 등급간의 차이를 검증하여 이에 따른 전략을 수립하고자 하였다. 실증분석결과 식자재 구매관리 수준을 높이기 위해서는 특2급의 경우과학적 기법과 시스템이 구축되어야 하며 전문검수원의 육성과 과학적 검수방법의 활용이 개선되어야함을 알 수 있었으며, 구매계약과 효율적인 구매방법의 강구가 이루어져야 함을 알수 있었다. 저장관리 분야에 있어서는 등급간의 차이가 낮게 나타났다. 연구결과를 토대로 한 시사점으로는 첫째, 전산시스템을 도입하여 인력운영의 효용성을 높여야 한다. 둘째, 식자재구매 매뉴얼을 토대로 한 교육훈련이 이루어 져야 한다. 셋째, 인력순환배치를 통한 검수담당자의 전문성을 높여야 한다.

• 한국조리학회지
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• 제20권1호
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• pp.1-17
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• 2014

호텔 업계에서 고객접점 직원들의 서비스 지향적인 조직시민행동의 선행요인에 관한 연구의 필요성이 제기되어, 본 연구는 목표지향성을 선행요인으로 하여, 서비스 지향적인 조직시민행동에 미치는 영향에 관하여 연구하고자 실시하였다. 선행연구를 바탕으로 하여, 목표지향성은 성취-목표 지향성과 배움-목표 지향성으로 나누어졌으며 이 요인들과 서비스 지향적인 조직시민행동의 하위요인(충성도, 서비스 전달, 참여성) 간의 관계 가설이 설정되었다. 특 1급 호텔 직원 266명의 설문이 분석되었다. 분석을 위해, SPSS 19.0과 AMOS 20.0을 이용하여 기술통계분석, 다변량분석, 구조방정식 모형분석이 실시되었다. 그 결과, 배움-목표 지향성은 충성도, 서비스 전달, 참여성 모두에게 긍정적인 영향을 미치는 것으로 나타났다. 반면, 성취-목표 지향성은 충성도를 제외한 두 하위 요인에 긍정적인 영향을 미치는 것으로 나타났다. 이러한 결과는, 호텔 경영인들이 특정한 목표를 진심으로 지향하는 지원자를 발굴할 필요성을 시사한다. 나아가, 호텔조직은 구성원들의 목표지향성을 이용해서, 그들의 성과 향상에 동기를 부여할 필요성을 제시한다.

• 한국조리학회지
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• 제18권5호
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• pp.33-44
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• 2012

본 연구의 목적은 호텔 레스토랑에 있어서 체험 마케팅이 브랜드 개성에 미치는 영향을 조사하기 위한 것이다. 특히 본 연구의 의도는 호텔 레스토랑에 있어서 체험 마케팅과 브랜드 개성의 요인 사이의 관계를 검증하는 것이다. 연구 방법으로는 특급호텔 레스토랑 체험마케팅이 브랜드 개성에 미치는 영향으로 특급호텔브랜드 레스토랑 체험공간을 이용한 고객을 대상으로 세부 브랜드 개성 요인 도출과 호텔레스토랑 체험 도출, 브랜드개성과 전략적 체험의 상관관계의 연구 과제를 실증조사 및 분석하고자 한다. 연구결과는 체험 마케팅에 있어서 감각, 감성, 인지, 행동, 관계의 다섯 가지 요인 중 행동, 관계의 요인만이 브랜드 개성의 역량, 호감, 활기, 세련, 강인의 다섯 가지 요인 중 역량, 호감, 활기, 세련의 요인에 영향을 미치는 것으로 나타났고 나머지 강인요인은 기각 되었다. 따라서 향후 연구에서는 다른 선행연구들과의 브랜드 개성 차원을 비교하고 향후 연구에 호텔 레스토랑에 적용할 수 있는 브랜드 개성척도의 개발이 필요하다고 본다.

• 한국실내디자인학회논문집
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• 제3호
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• pp.71-77
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• 1994

The purpose of this study is to investigate the utilization of the interior environment in hotel lobby and to grasp the requests of visitors. The significance of the study is to illustrate the present characters of hotel lobby and to offer the basic data for future hotel projects. The materials for this study has been collected through questionnaires garnered from six deluxe hotels in Cheju, and statistically analyzed by the semantic differential scale of L. E. Osgood. The conclusion of this study as follows . 1) Hotel lobby is used as waiting space for a short time and frequent use is four times a day. The lobby is used by the quest for meeting , waiting as a resting place while it serves as the visitor's meeting and resting place. 2) The user prefers the lobby's open space. It is desirable for the area of activity of a quests and visitors to have separate entrances. The space composition of the lobby is centrally located between the room and subsidiary equipment. The hotel lobby has needed of a method which promotes lobby image through a magnificent view of the outside.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.81-97
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• 2004

The purpose of this study is to suggest management information through the analysis of relationships between financial characteristics and financial performance to the owners and managers of super deluxe hotels in Korea. The data of super deluxe hotels were collected by the electronic F/S announcement system. Forty-two hotels, which have financial statements for the previous three consecutive years were chosen as the sample of analysis. Return on total assets and times interest earned, asset turnover, current ratio of the super deluxe hotels are correlated. Return on total assets and asset turnover, sales growth rate, times interest earned are also correlated. And productivity and asset turnover of chain hotels are correlated. Based on this study, it can be concluded that chain hotels are maily correlated with growth ratio and activity ratio. Otherwise non-chain hotels are mainly correlated with current ratio and safety ratio.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.697-706
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• 2008

Generally, tourism environments are classified as macro or micro environments. Hotel revenues are influenced directly and indirectly by macro and micro environments. This study aims to examine the determinants of the change in macro-environments on hotel revenue. The explanatory variables in this research were wage, exchange rates (ER), consumer price index (CPI) and seasonality. The results of this study were as follows; The CPI and ER significantly affected the hotel food and beverage sales. The seasonality (summer and autumn) and wage significantly affected the hotel room sales. Wage and seasonality (summer and autumn) also significantly affected the total sale on the hotels.

• 한국조리학회지
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• 제1권
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• pp.103-125
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• 1995

The result of this study well be influenced on hotel food & beverage to large extent. And that is linked with what 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, 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. Thrid, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.