• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.259-269
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• 2014

The current study investigated the relative effects of viewing motivations on viewing preferences and viewing intentions of television food programs. Data collection was conducted by administering a survey to television food program viewers both on and offline. Viewing motivations were categorized as 'information' 'entertainment', 'pass-time', 'companionship', 'relaxation', and 'social interaction'. 'Information' and 'entertainment' proved to be the most important motivational factors affecting viewing preferences for television food programs. 'Information' and 'social interactions' were the strongest predictors of viewing intentions of television food programs. However, 'pass-time' had a negative influence on both viewing preferences and viewing intentions of television food programs. Furthermore, the results of study verified the moderating effects of food involvement in these relations.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.29 no.4
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• pp.27-33
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• 2006

본 연구는 호텔에서 방 예약을 받는 시스템에서, 전술적으로 방의 등급을 정해 예약을 받는 방 배정 문제에서, 효과적인 절차를 총 수익에 관련되는 여러 가지 요소들을 고려하여, 총 수익을 최대화하는 알고리즘을 개발하였다. 이익을 최대화하고, 자원들의 효과적인 배분을 위해서 먼저 시장의 차별화가 어떻게 다르게 형성되는가를 분석하고, 이 결과를 전략적인 계층 방 분배 문제를 해결하는 데에 적용하였다. 하룻밤을 지내는 손님을 위한 예약에서는 동적인 모델링(dynamic model)이 사용되었고, 여러 밤을 지내는 손님들을 위해서는 정적인 모델링(static model)을 제시하였다.

• Journal of Smart Tourism
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• v.1 no.1
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• pp.31-39
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• 2021

Smart tourism, a promising development trend for destinations, has drawn growing attention from practitioners and academics. Extant research has laid a solid theoretical foundation on the roles of technology and effects of smart tourism on tourists. However, little is known about structured and profound implications for a destination's smart tourism development. Thus, by selecting Hong Kong as a case city, this study proposes a framework of implications for smart tourism development. A qualitative approach was employed to gain insights from smart tourism stakeholders. Results shed light on nine elements that boost the smart tourism development of destinations. These nine elements serve as a significant reference for policy-making. Several theoretical and practical implications are provided for scholars, practitioners, and policy makers.

• International Journal of Contents
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• v.18 no.1
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• pp.85-97
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• 2022

Students' perceptions of generosity and fairness in lecture evaluation and grades, communication with professors, and self-fidelity and satisfaction during the COVID-19 situation were statistically analyzed by surveying students at M university in Daejeon. These data were analyzed in the context of parameters that might impact online class lecture evaluations, namely gender and school year. Descriptive analysis shows students' perceptions of online lectures are significantly high. As for differences by gender and school year, the t-test results indicate female students generally have better perceptions of online classes than male students. However, there is no statistical difference between male and female students regarding the generosity of lecture evaluation. Also, ANOVA test results show that as the school year increases, the general perceptions for online classes become negative. However, there is no statistical difference by school year regarding the generosity of lecture evaluation. Regression analysis shows that the "perceptual generosity of grades" most significantly influenced the "perceptual generosity of lecture evaluation."

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

• Journal of the Korea Society of Computer and Information
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• v.14 no.3
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• pp.227-235
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• 2009

The ultimate goal of hotel corporations is to maintain their existence by securing competitive advantages over their competitors. In order to secure competitive advantages, they need to shed off the conventional paradigm of company management, which increasingly grows weaker as the industrial society turns into a knowledge-based one, and make effective use of knowledge, which is the core source of their wealth and competitiveness, in their management. Thus this study set out to identify knowledge management strategy to result in great management performance to hotel corporations. It also aimed to suggest specific action plans for them to do knowledge management efficiently based on the results. The causal relations between the knowledge management strategy and management performance were examined to figure out the former's influences on the latter. As a result, Two types of knowledge management strategy seemed to have positive(+) impacts on competitive advantages, but negative(-) impacts on financial performance.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.254-264
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• 2016

This research was conducted over about four weeks from May 1, 2015 until May 30. First, of the hotel restaurant visit motivations, awareness image B=0.524 (p<.001), food B=0.121 (p<.05), and distinctiveness B=0.251 (p<.001) had a significantly positive impact on consumer attitude. Second, the hotel restaurant, visit motivation and preference image B=0.577 (p<.001), Social B=0.192 (p<.001), distinctiveness B=0.173 (p<.01) was significantly positive on consumer attitudes there were influential (+). Third, there was the influence of motivation and purchases, visit the hotel restaurant between images of B=0.705 (p<.001), Around B=0.113 (p<.01) significantly positive (+) on purchase of consumer attitudes to food B=-0.135 (p<.01) and social B=-0.123 (p<.001) are part had the effect of (-). Addition, consumers also look at the attitude and awareness Revisit B=0.464 (p<.001), Rating B=0.321 (p<.001), even the purchase of B=0.205 (p<.001) all significantly positive (+) with there was influence. If the five-star hotel from carrying out marketing activities around awareness, preference, and purchase intention judges will give a great help in hotel management.

• Journal of Distribution Science
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• v.14 no.2
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• pp.113-121
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• 2016

Purpose - The purpose of this study is to identify team commitment affecting employees' innovative activities and factors affecting team commitment including empowerment by leaders and job enrichment factors. In other words, so as to explain outcome variables of innovative activities, this study aims to emphasize employees' attachment roles towards their groups within nomological network, and identify the motives encouraging employees' innovative activities. The research purpose is significant due to the realistic situation of hotel industry. The reason why innovative activities are important can be found in recent changes of business environment. Also, unlike other various studies on precedence factors encouraging employees' innovative activities, this study classified those precedence factors into job and leader characteristics, and it emphasized the importance of team commitment as the process that job and leader characteristics are connected to innovative activities. Research design, data and methodology - The survey for this study was conducted during October 6^th ~ November 10^th in 2014 to the employees who are working in 5-star hotels in Korea. As for the selection of hotels and sampling method, convenience sampling method was used to the employees in 5-star hotels. Self-report method was used in the survey, judging that the employees' characteristics would be relatively homogeneous. 311 questionnaires were distributed in total, and 275 reponses were collected. After excluding the missing and unreliable responses, 245 questionnaires were used in the research. SPSS and AMOS programs were used for the analysis. Results - First, empowering leadership had positive effects on hotel employees' team commitment. It indicates that hotel employees are more committed to their team when their leaders set examples, provide information, and involve employees in decision-making process. Second, as a result of the relationship analysis in task diversity, task significance, task identity and team commitment, task diversity and task significance had significant effect on team commitment, while task identity had no significant effect on team commitment. It indicates that team commitment is enhanced when the employees can conduct diverse types of jobs and get more opportunities to talk with the guests. Also, the repetition for the same jobs in hotel rooms and the space for preparing food and beverage do not lead to team commitment, even though the employees fulfill their duties to the end. Third, hotel employees' team commitment has positive effect on their innovative activities. It indicates that employees voluntarily conduct innovative activities when they are attached to their team and identifies themselves with the team. Conclusions - There are theoretical and practical implications in this study. First, in terms of the theoretical perspective, this study proposes structural framework in team commitment, and it identifies the psychological mechanism in team commitment from the aspect of social exchange, which resulted in identification of precedence factors related to team commitment. In addition, this study presents new possibilities for relevant studies about team commitment by examining the effect on team commitment when the importance of innovative activities is emphasized in recent business environment.

• Knowledge Management Research
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• v.22 no.3
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• pp.235-252
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• 2021

The development of information and communication technology and COVID-19 have caused an unusual change in the hotel industry, and the demand for the contactless services such as service robots from hotel customers has surged. Therefore, this study investigates the perception of hotel customers on contactless services by applying a mixed-method analysis. Specifically, this study identified the causal correlations between variables through the structural equation model, and further applied the fuzzy set qualitative comparison analysis to derive patterns of variables that form the intention to use the non-face-to-face services. As a result of the analysis, it was shown that service experience co-creation, palyfulness, personalization, and trust had a significant effect on intention to use through the contactless service use desire. On the other hand, in the results of fuzzy-set qualitative comparison analysis, playfulness was derived as a core factor in all patterns. Based on these analysis results, this study provides academic basis for in-depth understanding of hotel customers' perception of contactless service and specific guidelines for hotel managers on the contactless service strategies in the era of COVID-19 pandemic.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.178-188
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• 2007

This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.