• The Journal of Asian Finance, Economics and Business
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• v.10 no.2
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• pp.83-90
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• 2023

This study aims to determine the direct effect of positive online reviews, negative online reviews, the usefulness of online reviews, reviewers' expertise, timeliness of online reviews, the volume of online reviews, and comprehensiveness of online reviews on accommodation booking intentions and also the indirect effect of positive online reviews on the intention of booking accommodations through trust as mediation. Research respondents are users of the accommodation booking application in Yogyakarta. Hypothesis testing was carried out using SEM (Partial Least Square). Data was collected by distributing questionnaires to 135 respondents. The results of this study indicate that the Usefulness of Online Reviews, Volume of Online Reviews, and Comprehensiveness of Online Reviews have a direct positive and significant influence on the accommodation booking Intention of booking application users in Yogyakarta. The variables of Negative Online Reviews and Timeliness of Online Reviews have negative and significant influences on the accommodation booking Intention of booking application users in Yogyakarta. Positive Online Reviews and Reviewer Expertise variables are not significant in this study. At the same time, the Trust variable has a full mediation relationship in an indirect relationship between the Positive Online Reviews variables and the accommodation booking Intention of booking application users in Yogyakarta.

• Journal of Smart Tourism
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• v.3 no.2
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• pp.15-21
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• 2023

This paper presents a conceptual approach to Smart Tourism Design based on semiotic affordances theory. This conceptual approach repositions smart tourism from a techno-centric perspective that frames a seamless connection between the device and its software, to a more human-centric perspective that favors the user's needs, desires as perceived through the senses. An updated Smart Tourism Design emphasizes the aesthetic dimension of smart tourism that presents the objects of the travel experience as destination specific rather than universal, through representations as digital artifacts. This theory is based on an empirical and objective understanding of representations and how they can be identified as useful in the digital augmentation of travel experiences. Using Peirce's sign systems and Gibson's theory of affordances, smart tourism can transcend a prefabricated device-oriented experience to a closer dynamic and direct interaction between the user and the travel destination. Researchers and developers can use semiotics as a structural approach to recognizing objects as sign-types, and they can use affordances to better identify the immediacy of digital artifacts and purpose-driven by users' spontaneous and immediate motives.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.200-211
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• 2009

The objective of this study is to draw a guideline in developing a training program for sommeliers. To accomplish the objective, an exploratory study was conducted through field professionals and sommeliers between May and July in 2009 adopting the Dacum method. As a result, a sommelier is regarded as a professional who possesses vast knowledge in wine, food & beverage and outlet operation and offers assistance to a guest. Six distinctive areas of duties such as preparation of guest service, guest encounter service, outlet preparation, outlet management, wine purchasing and cellar management, self improvement were drawn in this study comprising 93 following tasks which explained job description of a sommelier. Guest service encompasses 13 tasks such as outlet maintenance and guest encounter service with 40 tasks such as encountering a guest. Outlet preparation contains 6 tasks such as outlet preparation while outlet management contains 13 tasks such as guest management. Wine purchasing and cellar management contains 6 tasks such as wine purchasing while self improvement contains 15 tasks such as understanding world's food and beverages. Outlet management was regarded as the most important and difficult area and wine purchasing and cellar management was regarded as the most frequent task from the study foundings.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.21-33
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• Culinary science and hospitality research
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• v.19 no.1
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• pp.42-56
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• 2013

This study showed that a sales executive officer, a founder of foodservice, and marketing methods and activities influence the duration of business and business performance. The hypotheses of the study are as follows. First, a foodservice business will influence marketing management. Second, marketing management will influence business performance. Third, founding a foodservice business influences business performance. Fourth, marketing management will influence the duration of business. Fifth, business performance will influence the duration of business. As a result, all the hypotheses are adopted. Consequently, business methods such as marketing activities and costs should be continually studied to improve management, and founders and managers should invest in marketing management in various ways.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.506-517
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• 2009

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

• Culinary science and hospitality research
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• v.3
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• pp.181-202
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• 1997

It is a Heavy Factor of the Labor, Food and Beverage Raw Materials Cost for the Food Service Industry Management of a Hotel Restaurant Operation. Especially, Food & Beverage Raw Materials are the Primary Factor of Determine the Product of Food & Beverage Quality for Sale in the Restaurant and that are Accompany with Cost. Therefore, This paper included that Analyze and Research of Purchasing Pattern, Propose to a New Concept of the Food & Beverage Purchasing Management for a Action about Purchasing Management Effectively.

• Science of Emotion and Sensibility
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• v.14 no.1
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• pp.73-82
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• 2011

This study was aimed to analyze the wedding servicescape color combination image focusing on the comparison between hotel banquet hall, general wedding hall and sanctuary. The survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi Province and 315 were analyzed. The statistical data analyses were performed using SPSS/WIN 17.0 and reliability analysis, factor analysis, t-test, ANOVA were used. Based on the result of the conducting factor analysis, color image of wedding hall were classified into 3 factors: delicateness, nobleness, and vivaciousness. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, wedding hall color image were shown 'clear' 3.60, 'mild' 3.50, 'delicate' 3.38. Comparison among wedding hall types, 'vivaciousness' was 3.00 at general wedding hall, 'nobleness' was 3.64 at hotel banquet hall, and 'delicateness' was 3.60 at hotel banquet hall. Demographic differences of wedding hall color image were found by sex, marital status, monthly income but not by age, education and occupation. The results of this study will serve as a basis of wedding hall color marketing researches.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.1-15
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• 2014

This study aims to empirically analyze the influence of emotional leadership of hotel cuisine employees on empowerment, trust and innovative behavior. Selecting cooks working for ten five-star hotels in Seoul for empirical analysis, total 500 copies of questionnaire (50 copies to each hotel) were distributed for 30 days from September $23^{rd}$ to October $22^{nd}$, 2013. Excluding the ones with missing values or too much weighted tendency, total 426 copies(85.2%) were used as the final data for statistical analysis. As a result of the analysis, the verification of causal relationships between hotel cuisine employees' perceived emotional leadership and empowerment, trust and innovative behavior within organizations is valuable enough to be used as the theoretical foundation in the future. Based on the results of such in-depth analysis, hotel cuisine employees' perceived emotional leadership can be shown through interactions between leaders and employees. The effectiveness of leadership can be maximized only when leaders and employees maintain the mutual cooperative partnership to lead employees' innovative behavior by implanting empowerment and trust in employees.

• Korean Journal of Construction Engineering and Management
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• v.16 no.4
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• pp.107-117
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• 2015

As the demand for urban business hotel has increased in the recent years due to the sharp rise in overseas tourists, the potential of business hotel development has gained in financial attention for the real estate investment. However, its concept and business domain has not been defined, and none of investment guidance for the development has not been clarified. Accordingly, this report intends to define the concept of urban business hotel in perspective of real estate investment through prior case studies and literature review, and provide the structure of determinants which control its investment decisions. Furthermore, this study develops the weight of determinants depending on the type of investment, and evaluate the two actual projects in urban area of Seoul, differed from investment type: direct and indirect, based on AHP and Fuzzy methodologies. Research finding indicate that the financial factors affecting the sales and tour business condition factors are critical determinants regardless of investment type. And it is notable that the direct investment perspective pays more attention on the finance and investment associated determinants while the indirect one more focuses on the regional and environmental ones. From the analysis of case evaluation, it is also noteworthy that the direct investors turn out to be more conservative than indirect investors due to the risk of equity capital investment.