• 한국조리학회지
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• 제21권4호
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• pp.29-41
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• 2015

본 연구는 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도에 미치는 영향을 분석하기위해 SPSS 18.0 통계 패키지 프로그램을 활용하여 분석하였고, 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객만족 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 호텔 연회 메뉴의 고객만족은 고객 충성도 정(+)의 영향을 미치는 것으로 나타났으며, 셋째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객 충성도 정(+)에 영향을 미치는 것으로 나타났다. 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도를 가지게 하기 위해서는 호텔 연회 뷔페 메뉴의 양이나 메뉴의 독창성보다는 신선한 식재료를 이용한 건강과 영향을 고려하며, 다양한 세대별 선호 메뉴들을 이용하는 것이 호텔 연회뷔페 활성화에 반영될 것으로 사료된다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.21-40
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• 2006

This researches aimed to find out the influence of Attribution making Image of hotel on Brand Loyalty at the Service Encounter. To achieve its goal, variables corresponding to the actual circumstances of hotels have been sampled on the basis of documentary studies. In addition, the research model, hypothesis, range of the research, and samples were selected and set up. Bellow Theoretical Results show us how effectively hotel's Image properties attributed at the Service Encounter can affect in making the Image of hotel positively and form the higher Brand Loyalty. Brand Loyalty can not be established at a time. Hotel's marketer will have to trace every single change of Band Loyalty through Marketing Research and Maintain a dominant position through a continuous relationship with guests.

• 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.

• 한국프랜차이즈경영연구
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• 제12권3호
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• 디지털융복합연구
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• 제11권7호
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• pp.111-122
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• 2013

본 연구는 호텔종사자들을 대상으로 내재적 동기요인, 심리적 임파워먼트, 정감적 몰입 및 서비스품질 간의 관계를 탐구하는데 그 목적이 있었다. 본 연구를 위한 자료는 구조화된 질문지를 사용하여 서울시 소재 6개 특급호텔에 종사하는 233명의 호텔종사자들로부터 수집하였으며, 주된 자료분석방법으로는 구조방정식모형분석기법을 사용하였다. 연구결과 내재적 동기요인인 직무도전성과 직무자율성은 호텔종사자의 심리적 임파워먼트에 정의 영향을 미치는 반면에, 직무다양성은 심리적 임파워먼트에 유의미한 영향을 미치지 않는 것으로 나타났다. 또한 직무도전성, 직무다양성 및 직무자율성의 세 내재적 동기요인과 심리적 임파워먼트 모두 호텔종사자의 정감적 몰입에 정의 영향을 미치고, 그리고 심리적 임파워먼트와 정감적 몰입의 두 변수 모두 호텔종사자의 서비스품질에 정의 영향을 미치는 것으로 나타났다.

• Asia pacific journal of information systems
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• 제25권4호
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• pp.746-762
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• 2015

This study developed a conceptual model that integrated psychological and physical reactions resulting from online tourism reviews through a longitudinal trust-satisfaction model (LSTM) developed based on the extended valence framework and expectation-confirmation theory. Online reviews are essential factor of consumer's purchase decision. This phenomenon is well applied in a tourism context. However, investigations on online reviews in a longitudinal approach in a tourism context are quite limited. Therefore, this study suggests a conceptual model based on LTSM and several propositions about how online tourism reviews, which are divided into factual and experiential reviews, influence the future travelers' perceptions and attitudes, such as expectation, confirmation, and destination loyalty, in a longitudinal format by examining previous related studies. Finally, expected results were discussed and several implications were described theoretically and practically.

• 한국조리학회지
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• 제6권3호
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• pp.225-241
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• 2000

본 연구는 품질관리와 고객만족관리의 관계를 규명하는데 목적을 두고 있다. 연구조사는 외국관광객과 서울의 특등급호텔의 종사원을 대상으로 수행되었으며, 연구결과 호텔 서비스 품질관리 수준은 고객만족도에 영향을 끼치는 것으로 나타났다. 연구자는 품질관리 시스템, 품질과 운영 결과, 고객만족 결과로 구성된 성공적인 품질관리를 제안하고자 한다.

• 한국조리학회지
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• 제24권3호
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• pp.177-187
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• 2018

This study began with the expectation that work spirituality according to self - sacrificing leadership of a company recognized by hotel employees could positively affect superior liking and innovation behavior. The results of this study can be summarized as follows; the exercise of authority and the self - sacrifice in reward distribution are very important in the social exchange relationship. And the experience of joy and meaning, which is a behavior that meets the values, showed that it fulfilled the sense of accomplishment that the employees realized as a value, and it increased the satisfaction of pursuing the value of the boss and participating in and contributing to the world. Moreover, the hotel employees were likely to favor the bosses when they gave up or refrained from their authority or delegated to their subordinates, or when their bosses delayed or gave up rewards that had to be distributed to them. Also, self-sacrifice on the supervisor's job assignment is considered as an essential part of inducing the innovative behavior of the subordinates, regarded as desirable behavior or qualities.

• 한국조리학회지
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• 제23권8호
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• pp.106-127
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• 2017

Most countries have their own culture that presents different types of behaviour. The employees' specific ways of working, according to each country, influence its organisation, thus cultural differences have become an essential issue in operating management. Therefore, this study explored how the different cultures based on Hofstede's paradigm interact within the specific Korean context. This study examined how cultural related HRM practices were enacted in the Korean hotel industry, how the frameworks of Hofstede's model impact the employee outcomes, including the concept of organisational justice. This study followed a quantitative approach which relied on a positivist paradigm to evaluate the different HRM practices at hotel workplaces with the view of employees. This study gathered a survey on 601 hotel employees in the deluxe sector. The analysis of quantitative data was undertaken using SPSS version 23.0 software and AMOS 23.0 to achieve the research aim for the study. This study contributes new findings to the research literature. The results of this study showed how Confucianism also plays a predominant role in understanding Korean culture, more than the Hofstede's original four dimensions of culture.

• 한국콘텐츠학회논문지
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• 제6권1호
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• pp.102-113
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• 2006

식음료상품의 시스템화와 매뉴얼화, 서비스의 질적 향상, 기술혁신 변화 등을 바탕으로 호텔식음료 부문의 매출증대와 이윤의 극대화를 위한 요인을 찾아내는 것은 점점 더 거세진 외부환경 변화에 대응하기 위한 중요한 대책이 아닐 수 없다. 본 연구에서는 여러 호텔 식음료 부문중 식음료 상품의 품질, 레스토랑, 연회장, 메뉴, 서비스 관리 등에 대한 품질관리상의 여러 과제들을 파악하고 이에 관련된 문제들을 해결할 수 있는 방안을 강구해보고자 시도되었다. 즉 호텔 식음료 부문의 특성에 따라 호텔 식음료 품질의 중요도 평가가 유의미적인 차이를 보이는지에 대한 검증을 하고 이에 대한 마케팅의 방안을 제시하여 보았다.