• 동아시아경상학회지
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• 제10권2호
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• pp.115-125
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• 2022

Purpose - The quality of the hotel depends on the Oriental arts established. Customers tend to believe that high prices reflect the offered services. This research expounds on the effects of Oriental interior designs in the hospitality industry in enhancing hotel profitability, opportunities for development, and the growth of urban hotels. Research design, Data, and methodology - This study conducted the comprehensive literature analysis to obtain suitable contents about the effect of Oriental Art for Urban Hotel Business Plan. the literature analysis method systematically assesses the value of qualitative data. Resources are organized into groups using a coding frame. Result - The adoption of the Oriental arts in the interior designs in the hotel industry will lead to customer attraction, improved competitive advantage, customer loyalty, and the preservation of the societal values of culture. Therefore, the marketing practitioners should adopt oriental arts as an integral aspect of interior designs to enhance customer satisfaction Conclusion - Marketing practitioners also use the oriental arts to enhance customers' willingness to pay. This is because oriental arts serve as the cues that enable the consumers to feel that the hotel's products are of quality. When oriental arts are used in interior hotel designs, the customer's willingness to pay increases. Thus the firm's relationships with customers are boosted.

• International Journal of Advanced Culture Technology
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• 제9권2호
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• pp.72-79
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• 2021

This study is to develop a strategy to prepare an improvement strategy according to the environmental change of the hotel. Currently, domestic hotels are implementing marketing through food and beverage as a countermeasure against the sales decrease, and in order to develop effective marketing plan, 5 Force Model environmental analysis and STP analysis are analyzed. 5 Force Model Environmental Analysis showed that domestic hotels are facing various difficulties such as the expansion of accommodation sharing system, the decrease of Chinese tourists due to the THAAD problem, the increase of hotels, the introduction of PMS, the increase of minimum wage, the introduction of 52 hours work week, and the increase in product preference As an STP response strategy to correspond these difficulties, it is necessary to develop products for the main customers of the hotel food and beverage, such as those in the 20s-30s, the workers, smartphones and SNS users. And also hotels should seek ways to lower price of the product to the level desired by the user to compete against substitutes. In conclusion we suggest that hotels are committed to fulfilling their role by meeting guest safety and COVID-19 compliance requirements, but a focus on immediate cleanliness and quarantine against infectious diseases, like Airbnb, will enable greater growth.

• 한국조리학회지
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• 제13권1호
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• pp.192-203
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• 2007

The purpose of this study is to figure out the plans to improve business in Hotel French restaurants. This study conducts documentary study and empirical study. To achieve the purpose, a survey was conducted by 172 staffs of Hotel French restaurants in Seoul. The result of this research is as follows. Hotel restaurant operators recognize the importance of promotion and development of new sales goods. But they haven't done long-term marketing directions focusing on cost-saving and ephemeral sales promotion effects. Hotel restaurants should establish public information strategies uniformly and look for the plans that offer customers adequate information. Also, they should make a differentiation strategy within the same industry, can always give recency to customers, and enhance the event-connecting promotion menu and business activation.

• 한국실내디자인학회논문집
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• 제36호
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• pp.52-59
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• 2003

A guest room section is the most important part of the hotel design. It contributes not only to the marketing but also to the effective distribution of the floor plan. This study is to provide the trends of the plan type of the guest rooms at the luxury resort hotels in Jeju-do through analyzing the typical floor plan type and surveying the area distribution of the guest room section. The purpose of the study is to provide the basic materials for the improvement of the quality of hotel guest rooms in Jeju-do, which is emerging as the international tourism destination of 21C. Here, we make the 13 luxury resort hotels in Jeju-do an subject of the study. They are divided into three grades by the size, quality, and the service.

• 한국조리학회지
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• 제10권1호
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• pp.46-63
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• 2004

The service quality factors which causes an effect in restaurant selections appeared with gain and loss factors of essence and the customers. The restaurant recommendation factor was appeared with shedding of blood characteristics. The research which sees Korean-style food party's decision making is difficult with the plan of the security and loyalty of customers presented. The marketing strategy for the customer loyalty of Korean-style food party will be able to be overcome. The critical point of the research which sees for the security of the loyalty customer selects a target market, and the strategy which invades intensively is necessary. The Korean-style food party decision may cause the customer fractionation anger which follows in market fractionation anger. It does not become accomplished from the research which sees but with the critical point of research to appear, the research of creation of the loyalty customer who applies a market fractionation anger necessity will be becomes feed with hereafter research subject.

• 산경연구논집
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• 제14권5호
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• pp.19-29
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• 2023

Purpose: The hospitality sector is vital to economic development, especially in metropolitan regions, where hotels are a pivotal factor in drawing in leisure and corporate visitors. Despite the potential advantages of urban hotels, there is a gap in empirical studies on the impacts of eco-friendly interior design on hotel appeal and guest behavior. Therefore, this study aims to fill out the research gap. Research design, data and methodology: This study employed a review of the literature systematically as its research design. The study's data collection technique involves exploring peer-reviewed journals through electronic databases like Scopus, and Web of Science. The present author double-checked the quality of instrument for all usable dataset. Results: Prior literature has stated a strong linkage between green interior design in urban hotels and customer behavior and hotel attractiveness. Using environmentally conscious methods, hotels can enhance the quality of their indoor atmosphere, preserve energy and water supplies, and establish a favorable public perception that appeals to environmentally aware consumers, thereby improving their overall experience and contentment. Conclusions: This study concludes that creating indoor spaces with environmental factors in mind could lead to a more enjoyable and beneficial atmosphere for hotel visitors and adopting a sustainability-oriented approach to hotel design and operations could attract potential customers.

• 문화기술의 융합
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• 제6권3호
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• pp.33-43
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• 2020

본 연구의 목적은 호텔이용고객을 대상으로 숙박비 지불수준을 조사하고, 지불수준(저가, 중가, 고가)에 따른 호텔선택요인의 차이를 분석하여 호텔 가격대별 고객유치를 위한 마케팅 방안을 제시하는데 있다. 연구목적을 달성하기 위해 2020년 2월 1일부터 2020년 4월 30일까지 호텔의 이용고객을 대상으로 설문조사를 실시했다. 총 350부의 설문지를 배포하여, 분석에 부적절한 45부를 제거하고, 최종적으로 305부의 설문지가 분석에 활용되었다. 분석결과, 집단 간에 가장 큰 차이를 보인 항목은 기본요인 중에서는 호텔크기, 조식메뉴, 레스토랑, 부대시설로 나타났다. 객실요인에서는 어메니티 부분이, 부대요인에서는 외부 관광 프로그램이 집단 간 차이가 있는 것으로 분석되었다. 핵심요인은 집단 간 차이를 보인 항목은 없었으나, 가장 중요한 요인으로 분석되었다. 이러한 내용을 바탕으로 마케팅 방안을 제안하면 다음과 같다. 저가 호텔은 고졸 학력의 20대 여성을 타겟으로, 저가형 가격정책과 프로모션을 하는 것이 효율적일 것이다. 중가 호텔은 대졸 학력의 40대 남성을 타겟으로, 셔틀버스 운영, 객실가격 프로모션, 직원서비스교육 등에 힘써야한다. 고가호텔의 경우는 20대 고졸 여성을 타겟으로, 전반적인 서비스 강화, 직원교육, 바이럴 마케팅 등이 중요한 것으로 분석되었다.

• 한국조리학회지
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• 제22권6호
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• pp.132-144
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• 2016

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

• 서비스연구
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• 제13권4호
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• pp.142-159
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• 2023

4차 산업혁명의 핵심 기술들이 럭셔리호텔에 도입되면서 호텔 이용자에게 새로운 제품과 서비스를 제공하고 새로운 경험을 할 수 있는 문화적, 체험적 공간으로 도약하고 있다. 따라서, 이 연구는 스마트기술이 도입된 럭셔리호텔, 즉 스마트호텔을 중심으로 기술 어메니티 서비스를 사용한 경험에 대한 호텔 이용자의 인식이 호텔의 신뢰와 만족도에 미치는 영향을 조사하여 향후 지속적 경쟁우위와 개선점을 끌어낼 수 있는 스마트호텔의 본질적인 요인들을 파악하였다. 또한, 고객 만족도를 극대화함으로써 해당 스마트호텔을 재방문할 수 있는 효과적인 호텔 마케팅 전략과 방안을 모색하는데 연구 목적을 두었다. 연구가설 검증을 위해 최근 2년 이내 스마트호텔에서 기술 어메니티를 이용한 경험이 있는 호텔 이용자를 대상으로 설문조사를 실시하였다. 연구 결과 의인화와 기술 어메니티 사용의도, 그리고 지각된 성능기대치와 스마트호텔 만족도 간의 관계를 제외한 모든 가설이 채택됨을 확인하였다. 이러한 연구 결과를 토대로 이 논문에서는 이론적 시사점과 실무적 시사점을 제시하였다. 스마트호텔은 다양한 스마트기술을 도입하며 빠르게 변모하고 있다. 따라서 지속적인 경쟁우위를 확보하고, 차별화된 호텔경영과 마케팅 전략을 수립하는데 있어 의미 있는 자료가 될 것이다.

• 한국조리학회지
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• 제13권4호
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• pp.19-30
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• 2007

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.