• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.41-54
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• 2007

This study informs us what has influence on a decision that a customer using a hotel restaurant makes on a menu. Also, you can know how long it takes to decide what they are going to eat, how prompt and different they are. When the customers order food, they are getting very careful about their decisions. According to the study results, sometimes they are influenced by the person whom they accompany with. The most important factors to make customers choose one dish from a wide range of menu are taste of food, food sanitation, price, freshness of food materials. An atmosphere of a restaurant or its reputation, service of employees are key factors, too. You need change to reflect desire of a customer, and problems of a restaurant must be checked thoroughly. Many different kinds of food must be developed and managed thoroughly.

• The Journal of Information Systems
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• v.25 no.3
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• pp.217-245
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• 2016

Purpose With the increasing number of foreign travelers visiting Korea, it is a heavy question to evaluate service quality of typical domestic hotel companies. Our research aims to evaluate service quality of domestic hotels in Korea from the perspective of foreign travelers in order to provide the quality improvements that call attention for the hotel management. Design/Methodology/Approach In this paper, topics of sentiment followed Lodging Quality Index(LQI) dimensions classifying lodging service quality appropriately. Also, we employed word2vec algorithm which calculates similarity and affinity among the vocabularies accurately. To calculate sentiment of each dimension, we adopted scores from SentiWordNet. Findings From the result, we found the number of foreign travelers particularly satisfied with cleanliness, politeness, and problem solving skills. In contrast, it has also been found out that both promptness of services and efficiency of communication do not fulfill the requirements of travelers.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.292-305
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• 2008

This study examines the relationships among the leadership of hotel managers, organizational culture, and business performance with an empirical analysis. The results of analyzing various factors are as follows. Leadership can be divided into 'democratic leadership' and 'authority leadership'. Organizational culture can also be divided into 'adhocracy culture', 'clan culture', 'hierarchy culture', and 'market culture' while business performance into 'nonfinancial performance' and 'financial performance'. After that, canonical correlation analyses between leadership and organizational culture, organizational culture and business performance, and leadership and business performance were conducted.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.237-257
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• 1999

Food ＆ beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can't make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.

• The Journal of the Korea Contents Association
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• v.7 no.3
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• pp.79-86
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• 2007

Firstly the Linux was an open dragon operation system, but it is operation system this which Is efficient which the use is increasing gradually, and is used as current server and a personal computer. Design actualization is going to do a Hotel casino information system of a Linux server base for foreign casino tourist childishness and efficient business management of a national casino enterprise in a paper to have seen in this.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.80-96
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• 2006

The purposes of this study were twofold. First, it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared with commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called 'well-being'. As a result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4 : 1 (flour: olive-oil) was developed through repeated sensory tests. The findings also showed that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.

• Journal of the Korean Data and Information Science Society
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• v.18 no.3
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• pp.705-711
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• 2007

This Paper has adapted SERVPERVAL scale so that hotel manager can use it to determine how customers perceive the service Quality in hotel. A considerable amount of research has focused on the dimensionality of service quality construct. As later found with the generic SERVQUAL, tangible was the most important out of the 5 dimensions. Listed in descending order of importance to hotel customers, the orders of the other 4 dimensions are assurance, reliability, responsiveness, and empathy. But there was order structure in SERVPERVAL's 5 dimensions. Order structure of 5 dimensions is divided by 3 order groups because there was same order among the 5 dimensions.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.10a
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• pp.665-667
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• 2017

가상현실은 4차 산업 혁명의 키워드 중에 하나이다. 가상현실은 인간이 시간, 공간의 제약으로 인해 경험하지 못하는 것들을 새로운 플랫폼으로 경험하게 해주어 시간, 공간의 제약과 환경의 제약을 극복하게 해준다. 현재 게임으로 한정된 VR 콘텐츠를 사용자들이 촬영한 360도 동영상으로 보완할 수 있기 때문에 국내외 대기업에서도 360도 VR 동영상에 공을 들이고 있다. 특히, 360도 VR동영상은 방송, 쇼핑, 관광 등에 활용하기에 적합하여 관련 분야의 기업에서 360도 동영상을 활용하면 효율적인 비즈니스가 가능하다. 그러나 아직 국내에서는 본격적으로 360도 동영상 콘텐츠를 활용한 사례가 거의 없다. 본 연구에서는 360도 VR동영상에 대해 고찰하고 호텔기업에 활용 할 것을 제안하고 분석한다.

• Journal of Information Processing Systems
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• v.17 no.3
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• pp.586-598
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• 2021

Nowadays, users' reviews and feedback on e-commerce sites stored in text create a huge source of information for analyzing customers' experience with goods and services provided by a business. In other words, collecting and analyzing this information is necessary to better understand customer needs. In this study, we first collected a corpus with 99,322 customers' comments and opinions in English. From this corpus we chose the best number of topics (K) using Perplexity and Coherence Score measurements as the input parameters for the model. Finally, we conducted an experiment using the latent Dirichlet allocation (LDA) topic model with K coefficients to explore the topic. The model results found hidden topics and keyword sets with high probability that are interesting to users. The application of empirical results from the model will support decision-making to help businesses improve products and services as well as business management and development in the field of hotel services.