• 한국조리학회지
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• 제10권4호
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• 한국콘텐츠학회논문지
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• 제14권9호
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• pp.484-493
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• 2014

본 연구는 뷔페레스토랑의 브랜드 자산과 고객만족, 충성도와의 관계를 연구하고자 한다. 따라서 다음과 같은 연구 과제를 두었다. 첫째, 뷔페레스토랑 고객이 지각하고 있는 레스토랑의 브랜드 자산을 측정한다. 둘째, 측정된 변수인 브랜드 자산, 고객만족, 충성도를 요인분석 한다. 셋째, 브랜드 자산이 고객만족, 충성도에 미치는 영향을 연구한다. 넷째, 고객만족이 충성도에 미치는 영향을 연구한다. 본 연구를 위한 모집단은 경기 남부 지역 뷔페레스토랑을 이용하고 있는 고객들을 대상으로 하였고, 레스토랑에서 일대일 면접형식으로 진행하였으며, 250부를 배포하여 최종적으로 221부를 SPSS 18.0과 AMOS 18.0을 활용, 분석 자료로 사용하였다. 연구결과는 첫째, 뷔페레스토랑의 브랜드 자산은 고객만족에 부분적으로 정(+)의 영향을 미쳤다. 둘째, 뷔페레스토랑의 브랜드 자산은 충성도에 어떠한 영향도 끼치지 않았다. 셋째, 뷔페레스토랑의 고객만족은 충성도에 정(+)의 영향을 미쳤다.

• 한국콘텐츠학회논문지
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• 제10권2호
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• pp.433-443
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• 2010

본 연구는 와인 바의 브랜드 이미지와 각 변수들 간의 영향 관계를 연구함에 있어 다음과 같은 연구과제를 두었다. 첫째, 와인 바를 이용하고 있는 고객의 브랜드 이미지 요인을 요인분석 한다. 둘째, 충성도 요인과 재방문 의도 요인을 요인분석 한다. 셋째, 브랜드 이미지가 고객만족, 충성도, 재방문 의도에 미치는 영향을, 그리고 고객의 만족도가 충성도와 재방문 의도에 미치는 영향, 마지막으로 충성도가 재방문 의도에 미치는 영향을 연구한다. 본 연구를 위해 모집단은 서울 지역 와인 바을 이용하고 있는 고객들을 대상으로 하였고, 와인 바에서 일대일 면접형식으로 진행하였으며, 300부를 배포하여 총 256부를 분석 자료로 사용하였다. 연구결과는 첫째, 와인 바의 브랜드 이미지는 고객만족에 부분적으로 정(+)의 영향을 미쳤다. 둘째, 와인 바의 브랜드 이미지는 재방문 의도에 부분적으로 정(+)의 영향을 미쳤다. 셋째, 와인 바의 브랜드 이미지는 충성도에 부분적으로 정(+)의 영향을 미쳤다. 넷째, 와인 바 고객의 고객만족은 재방문 의도에 정(+)의 영향을 미쳤다. 다섯째, 와인 바 고객의 고객만족은 충성도에 정(+)의 영향을 미쳤다. 여섯째, 와인 바 브랜드의 충성도는 재방문 의도에 정(+)의 영향을 미쳤다.

• 동아시아경상학회지
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• 제5권4호
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• pp.50-66
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• 2017

Purpose - The purpose is to identify a structural effect relationship among a hotel chef's personal competency, job satisfaction and customer orientation. Moreover, this research tries to provide implications regarding effective human resource management strategies based on competency to strengthen job satisfaction and customer orientation by testifying the effect relationship of job satisfaction with the relationship between personal competency and guest orientation. Research design, data, methodology By targeting chefs working in five starred hotels in Seoul, the surveys have been distributed from April 1st of 2017 to April 20th of 2017 (approximately 20 days). Out of 300 distributed surveys, 250 were collected, and 246 were used, excepting 4, unhonestly answered. Results - It has been analyzed that a hotel chef's personal competency, self-control ability, customer orientation competency, interpersonal relation competency, gumption, and professional competency has a significant effect on job satisfaction, however, it has been identified that gumption has no impact on job satisfaction. Job satisfaction has a significant impact on customer orientation. Lastly, there is a control effect on job satisfaction and customer orientation by organizational commitment Conclusions - It is able to propose the solutions to improve customer orientation, job satisfaction and organizational commitment of a hotel chef and the ways for human resource management.

• 한국실내디자인학회논문집
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• 제2호
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• pp.22-28
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• 1994

The restaurant is regarded as the place of association and rest, and is the commercial facilities required the space of delightful and comfortable in mentality as well as the visual satisfaction for the users. The customers have their tendency to avoid the visual and physical contact between the strangers in the restaurant. Therefore, it is required to arrange the undisturbed space from strangers through the appropriate guest seats arrangement by understanding such mental basement. In this study, we have examined the way of space application between the people in the space and the mental mechanism, and we made study and analysis on the conciusness & behavior of the users of the restaurant actually. As the result, the theoretical study was connected to the customers conscious or unconscious behavior and the same results was come out from the paper-and-pencil test and observation research, and its appropriateness was clarifed. To put it briefly , the people have been showing their trends to prefer the place where have a fine view, undisturbed from others and may keep to the private area. On the whole , they prefer the visual variation somewhat rather than the simple, and they are fond of the space of open and comfortable. and also showing that the mental environment could be established by the control of physical environment. Therefore, we can say that the restaurant is required to fulfill this spatial desire of the users through the guest seats arrangement and other visual factors.

• 한국지역사회생활과학회지
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• 제21권2호
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• pp.163-177
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• 2010

The purpose of this study is to examine the difference between service quality satisfactions according to tourists' preference and segmentation by various motivations. Data were collected from 442 farm stay visitors by field surveys in rural areas. A factor-clustering method identified three distinct segments; want-it-all, overall low motivation, relaxation. MANOVA was used to examine the differences of service quality satisfaction for farm stay visitors' preference and segmentation by motivation. Results show that the type of guest room more significantly influenced farm stay visitors' satisfaction according to those three clusters. It should be noted that we have information on the characteristics and type of satisfaction of the consumers in order to improve the quality of farmstay's service in rural tourism.

• 한국콘텐츠학회논문지
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• 제12권11호
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• pp.412-421
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• 2012

대고객 서비스를 직접 제공하는 관광호텔 종사원의 직무만족에 영향을 미치는 상사의 리더십을 연구함으로써 관광호텔 종사원의 직무만족도를 높일 수 있다. 이에 따라 본 연구에서는 관광호텔 종사원의 부서내 상사의 리더십이 상사에 대한 신뢰와 종사원의 직무만족도에 미치는 영향의 관계를 분석하였다. 연구결과, 상사리더십이 상사신뢰에 미치는 영향은 개별배려(.357)와 상황보상이 영향을 미치는 것으로 나타났으며, 상사리더십이 직무만족에 미치는 영향도 개별배려와 상황보상이 영향을 미치는 것으로 나타났다. 또한, 상사신뢰(.413)가 직무만족에 미치는 영향도 통계적으로 유의한 수준으로 나타났다.

• 한국실내디자인학회논문집
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• 제14권5호
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• pp.18-25
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• 2005

This study examined the current space usage of postpartum care center and postpartum mother's assessment of postpartum care center. This study was conducted questionnaire web survey. 220 women who used postpartum care center were surveyed. The data were analyzed by using SPSS Program for Win 12.0. Frequency, percentage, mean were used. The major findings were as follows: The postpartum care center was consisted of 5 areas such as living area, sanitary area, public area, service area and administration area. Living and public area were mainly occupied, but service area was insufficient. The users showed high satisfaction with mother room, and low satisfaction with nursing room and shower room. The users complained of size of mother room, collaboration with others in shower room and toilet. The users wanted guest meeting room for users' privacy of living room. The users wanted service area such as massage room, fitness room, physical care roon.

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.159-186
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• 1999

This study attempted to present the ways of improving relationship marketing activities of tourist hotels. The field survey was carried out at six deluxe hotels in Seoul to find out their relationship marketing activities and analyze the problems of the activities. The problems were analyzed as follow; 1) lack of adequate understanding of the importance of relationship marketing, 2) poor contents of customer file information, 3) insufficient service encounter management, 4) negative inducement of guests' complaints, 5) insufficient survey of guests' satisfaction, 6) insufficient relationship maintenance programs and regaining program of lost guests. This study relationship marketing activities should be improved with customer information file establishment, service encounter mangement, and communication enforcement as follow; 1. Customer Information File Establishment As relationship marketing Is marketing for individual, it needs customer file information. The guest information files should be made in detail in all the market segments. Hotels have to make use of the information strategically for establishing relationship with their guests. 2. Service Encounter Mnagement Because the guest-oriented mind and professionalism of hotel staff are prerequisite for relationship continuity, hotel should make efforts to make its staff keep the mind and cultivate expert service technique of the staff. 3. Communication Enforcement Communication enforcement consists of communication activities and communication programs which are focused on contact intensity and two-way communication.

• 한국콘텐츠학회논문지
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• 제7권10호
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• pp.293-301
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• 2007

최근 호텔기업에서 식음료부문이 객실보다 더 많은 수익을 창출하는 부서로 인식하면서 수익성 관리와 더불어 다각적이고 과학적인 경영정책이 요구된다. 특히 기술의 발전과 정보의 공유화 등으로 인하여 호텔 서비스의 동질화 현상이 심화됨에 따라서 차별화 기회가 감소되고 있다. 이에 경쟁력 강화를 위하여 신규고객 창출 및 기존고객 유지는 매우 중요하다고 할수 있다. 이러한 고객관리와 매출증진을 위하여 식음료부서는 프로모션행사를 실시하는데, 본 연구는 이러한 프로모션 메뉴의 일종인 일식레스토랑의 계절성메뉴를 통하여 계절성메뉴 및 일식당메뉴에 대한 이론적 고찰을 통하여 개념 재정리, 계절성메뉴가 고객만족에 미치는 영향에 대한 실증분석을 통하여 영업활성화 방안모색 및 효율적인 계절성메뉴 관리방안을 제시하는데 연구의 목적을 두었다.