• Korea Trade Review
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• v.43 no.6
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• pp.161-192
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• 2018

The hotel industry in China has shown great growth both in terms of quantity and quality, but management of the most important element of the success of the hotel company is still not enough. The purpose of this study is to investigate the effects of emotional intelligence including self emotional appraisal, others' emotional appraisal, regulation of emotion, use of emotion on Chinese hotel employees' resilience to improve job satisfaction, organizational commitment, and to reduce turnover intention. Also, the relationship between job satisfaction, organizational commitment, and turnover intention was investigated. In order to analyze this, we surveyed 322 employees of Shanghai 4, 5star hotel in China. Empirical analysis showed that self emotional appraisal, regulation of emotion, and use of emotion of Chinese hotel employees had a positive effect on resilience, but others' emotional appraisal did not affect resilience. In addition, the resilience showed a positive effect on job satisfaction and organizational commitment, but not on turnover intention. Also, job satisfaction has a significant negative effect on organizational commitment and turnover intention, and organizational commitment has a significant negative impact on turnover intention. This study aims to provide a better understanding of emotional intelligence and resilience, and to provide effective management of human resources management.

• Journal of the Society of Disaster Information
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• v.8 no.4
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• pp.362-375
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• 2012

Tourist hotels are equipped with facilities such as accommodation and restaurants, exercise, recreation. Unspecified guests, visitors and management of tourist hotels are very vulnerable on the casualties and property losses due to fire peril exist. In this study, we analysis that the fire statistics status of tourist hotels from 2001 to 2010. And the 15 cases of a large hotel fire are reviewed. The total number of fires on hotel are consist of a hotel rooms fire(33.2%), a restaurant kitchen fire(11.8%). And the major causes of the fire are an electrical fire (40.8%), a cigarette fire (14.5%) and a hot-work fire (9.2%). In case study, the fire wall defect and combustible materials are major fire loss causes for 10year. Each tourist hotels are needed a development of suitable fire risk management and a field operations. A hotel is required an active fire risk management on a preventive inspection, an education and training, and a preventive maintenance. It is necessary that a fire wall maintenance to prevent of the spread of a fire and a sprinkler installation of whole area to protect fire. And it is very important an emergency response for evacuation of guest, and operate emergency procedures on a fire or emergency situation.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.589-596
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• 2007

The level of hygiene practices varies depending on a variety of factors. The purpose of this study was to evaluate the level of hygiene practices performed in the contract foodservice establishments based on several variables, and to also determine the possible effects of each variable on the performance level of hygiene practices. We surveyed 215 contract foodservice establishments, excluding school facilities, managed by a large-scale contract foodservice company. The survey used a formulated sanitary checklist to evaluate the level of hygiene practices performed in the foodservice establishments. The sanitary checklist consisted of a total of 52 items in all 6 categories including personal sanitation and process control. The collected data underwent a series of analyses such as frequency analysis, ANOVA, and correspondence analysis of means using SPSS. from the results, we found significant differences among groups in categories such as the existence of a person in charge and types of business. A higher foodstuff cost had a tendency to correlate with a higher performance level for sanitary maintenance, but there was no significance on a statistical level.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.4
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• pp.147-158
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• 2019

The purpose of this study is to identify differences based on demographic characteristics and travel-related characteristics: first, whether travelers used a domestic travel agency and second whether travelers purchased a full-package travel program. A sample selection probit model was used to provide simultaneous evaluation of the different characteristics of outbound travelers. The present study investigates how tourists make decisions based on two travel-pattern choices. It then goes on to explore the characteristics of outbound travelers from South Korea. The data is drawn from a nationwide survey in South Korea, and a total of 859 surveys were used for analysis. Due to the interdependent nature of the choices, a sample selection probit model was used to estimate outbound tourists' use of domestic travel agency and purchase of full travel package. Significant determinants of domestic travel agency use are identified as age, gender, marital status, party size, children, length of travel, and travel distance, while those of full travel package purchase are age, marital status, and travel purpose. Estimated results provide manifestations of differing travel needs of outbound travelers. the results of this study demonstrate differences between travel-agency users and full-package travel-program consumers and provide determinants that affect the purchase of full-package travel.

• Journal of Distribution Science
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• v.14 no.8
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• pp.9-21
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• 2016

Purpose - This research analyzes the impact of motivations to dine out and selected attributes of customers on customer satisfaction and loyalty. Based on collected data, this study aims to suggest effective marketing strategies to help manage traditional Korean food restaurants. Research design, data, and methodology - The data were collected from the customers who visited traditional Korean food restaurants in Jeon-Ju for two months from December, 2015. The available data were 402 from collected 450 customers' data and they were analyzed by using SPSS 19.0. Result - These are the results of data analysis. First, environmental, personal and perceived factors influence on the motivations to dine out at Korean food restaurants which affect customer satisfaction. Next, selected attributes from Korean food restaurants have impacts on customer satisfaction. Third, motivations to dine out Korean food restaurants affect customer loyalty. Moreover, physical environments, curiosity and need satisfactions, which are the selected attributes, have impacts on customer loyalty. Lastly, it has been identified that customer satisfaction in Korean food restaurants influences customer loyalty. Conclusions - Satisfaction and good brand image of Jeon-Ju will increase customers' intention to revisit. This study has found that high customer satisfaction leads to re-visitation.

• The Journal of Information Systems
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• v.27 no.3
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• pp.203-225
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• 2018

Purpose This study investigated the impact of review language style (affective vs. cognitive) on review helpfulness and the moderating effects of the types of attractions in the relationships between the review language and its helpfulness. Design/methodology/approach This study investigates the impact of review language style (affective vs. cognitive) on review helpfulness and the moderating effects of the types of attractions in the relationships between the review language and its helpfulness. This study selected two hedonic and utilitarian attractions (Hedonic: Brandenburg Gate, Utilitarian: Peragamon Museum) located in Berlin. A total of 3,320 reviews was collected from TripAdvisor. We divided online reviews posted for these places into reviews with more affective language and with more cognitive language by using the LIWC. Then, we investigated the impact of language effect on review helpfulness across the attraction type. Findings The findings suggest that peers tend to judge more helpful toward cognitive language in attraction reviews regardless of attraction type. This study found that peers tend to perceive more helpful toward cognitive review in utilitarian attractions. Even though there was an interaction effect between review language and attraction type, in hedonic attractions, the influence of cognitive language was reduced, but still cognitive reviews would get more helpful votes.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.531-544
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• 2009

Strategic alliance is increasingly becoming a popular strategy in the family restaurant industry. In general, strategic alliance can be defined as several brands collaborating in technology development, marketing, or production while keeping their independence as separate business entities. This study identified segments on the basis of sales promotion resulting from strategic alliances between family restaurants and card companies. This study further investigated how brand image, brand value, price fairness, customer loyalty and demographics are different among the segments. From the statistical analysis, three segments were found; 'short-period benefits oriented' segment, 'intangible and discount benefits oriented' segment and 'free benefits oriented' segment. Among the three segments, the 'free benefits oriented' and 'intangible and discount benefits oriented' segments had greater perceived brand image, brand value and customer loyalty than the 'short-period benefits oriented' segment.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.105-110
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• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.741-751
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• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.