• The Journal of Asian Finance, Economics and Business
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• v.6 no.2
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• pp.123-133
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• 2019

The study aims to investigate the nexus of between role identity, self-efficacy, feeling of energy, and employee creativity in the hotel industry of Korea. The employees' innovative behaviors like creativity have been many researchers' interest for decades in the hotel industry. The hypotheses depicting the relationship among the variables have been proposed based on a review of existing literature. The number of 215 cases was used for final analysis and the results were explained through structural equation modeling. The results indicate the hotel employees' role identity and creative self-efficacy positively influenced their feeling of energy. Further, both role identity and creative self-efficacy make significant impact on employee creativity. Feeling of energy also makes a positively significant impact on employee creativity. Feeling of energy partially mediates the relationship between the two independent variables and employee creativity. As a result, creative role identity, self-efficacy, and feeling of energy explain the variance of the hotel employees' creativity. The results present that hotel practitioners need to regard their employees' creative roles and build organizational culture to support creative activities so as to enhance employee creativity. Finally, theoretical and practical implications for the hotel industry and future studies have been discussed.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.207-219
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• 2007

The purpose of this study is finding the right direction to make the best career development systems for the employees in hotel industry in Korea. The condition of the best career development system is satisfaction from companies and employees each other. However, making that condition is not easy for every industry as well as for hotel industry over the world. In this respect, we can find the three directions of career development for applying the systems to the employees like strategy direction oriented, development direction oriented and employee satisfaction oriented. Among those directions, we have to find the best direction for individual satisfaction and organizational company satisfaction. This study will help to make and execute the plan for career development in real hotel industry fields, especially for the policy of human resources management. In this study, we can see the importance of employees' satisfaction for managing a hotel. The increasing productivity of the hotel eventually will be made from career development through employee satisfaction.

• Korean Institute of Interior Design Journal
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• v.13 no.4
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• pp.74-82
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• 2004

Urbanization created by modernization and industrialization has brought tremendous growth of hotel demand with city ' development such as population’s centralization, living environment changes, consumption emphasis, and internationalization. Moreover, the hotel industry has been developed in two ways. First, it has been diversified and popularized by hotel culture. Second, the hotel industry has been upgraded form focusing oh its specific targets. In the view of Hotel design, Hotel was shown as a social and cultural value. Customer can experience the space, not normal big sizes, but being new and reflecting trends regardless of any purposes or locations. The hotels that were resulted in development of American economy and construction since the 1980 had new design concepts. These hotels were one of the examples showing pluralism requiring on modern society. In the case of Korea, Korean Architect Company have built in copying or repacked western hotel without considering Korean local conditions. Korean company just tried to make large scales, high-story buildings, and chain hotels. Nevertheless, it is the current trend to understand the customer's sensitivity and viewpoint by introducing a new style of hotel management that requires variety and different characteristics of hotel design. Therefore, the purpose of this study presents a direction of the future hotel architecture by analyzing design characters of domestic and international hotels, by collecting various consumer's requests.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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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.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.65-93
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• 2003

As Hotel industry grows, It brings a lot of accounts receivable because of customary credit dealing condition. Hotel needs to set credit policies to collect accounts receivable effectively. The purpose of this study is to provide useful information for effective credit collecting.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.31-56
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• 1999

Culinary department of college may gradually becoming up to the center of food science with the growing of the foodservice industry in the Korea. Espcailly, culinary department of hotel is expected to be the popular job by opening Cook Law. According to the change of perception on the culinary job, culinary department of college has to change from nonpopular department to popular department. From the view of these changes, this study analyzes the curriculum in culinary department of college which hotel and foodservice industry desire. curriculum in culinary department of college can be consist of various teaching objectives, teaching contents, and teaching styles. But curriculum must be consist of teaching objective, teaching content, and teaching style which hotel and foodservice industry desire. This study measured on the response of the hotel and foodservice industry on the curriculum in culinary department of A college. Based on the measuring, this study presented the suggestions on the curriculum as follows. First, to provide the information on the selection of new employee in the hotel and foodservice industry. Second, maintenance and inprovement of teaching objective, teaching content, and teaching style. Finally, on the basis of this study, the careful studies on the curriculum development in culinary department of college have to be followed in the future.

• Journal of Korea Entertainment Industry Association
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• v.13 no.6
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• pp.33-44
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• 2019

In this rapidly changing era of infinite competition, many companies highlight the importance of internal resources to secure competitiveness. Especially in the service industry, because hotel employees provide service face-to-face with customers, their attitude at the moment of truth directly affects the customers satisfaction and consequently it is directly related to the survival and development of organization. The purpose of this study is to investigate the effect of transformational leadership of hotel managers on self-efficacy, organizational commitment, and job performance. This research aims to provide theoretical and practical implications through the exercise of manager's leadership in the hotel industry. As a result of the analysis, transformational leadership, self-efficacy, and organizational commitment have partially significant positive(+) effect on job performance. Thus, hotel managers should present a strong vision, establish the sense of target and show a careful and persistent interest on individuals to derive voluntary participation and creativity.

• Journal of Digital Convergence
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• v.12 no.3
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• pp.189-199
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• 2014

The purpose of this study is to analyze the effects of financial and non-financial performance measures in BSC on the performance of hotel industry. To achieve research purpose, this study analyzed the data from korean hotel industry. Empirical results of this study show that there are significant positive correlations among the performance measures in terms of four balanced scorecard. These results are consistent with those of previous studies. In addition, regression analyses has shown that the performance measures have positive impacts on the performance of hotel firms.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.214-220
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• 2015

This study examines whether the two variables that encompass the number of rooms sold and occupancy, as independent variables, positively affect a total of revenue generated from the hotel industry. Using a simple regression analysis and a standard multiple regression analysis, the study evaluates if the two independent variables play an important role in influencing a total of revenue in the hotel industry. A finding tells that researchers need consider a removal of the occupancy rate for a better and accurate prediction. It is expected that this study will contribute to a theoretical development of a study group that focuses on what determinants enable to improve a financial performance in the hotel sector.

• East Asian Journal of Business Economics (EAJBE)
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• v.12 no.2
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• pp.9-18
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• 2024

Purpose: This study compares Korean and Chinese consumers on the impact of customer equity on trust. Although there have been many studies regarding the impact of customer equity, most of them are limited to the retail and banking industry and mostly compare East and West cultures. Therefore, this study compares Korea and China within East Asia in the hotel industry. Research design, data and methodology: Based on reviews in the literature, this study explores different effects of customer equity on brand trust between Korea and China. To confirm the hypotheses, the research collected survey data from 186 Korean and 155 Chinese respondents. After confirming reliability and validity of measures, this study conducted a multiple regression to test proposed hypotheses. Results: The results of the study showed that all of three customer equities influences on trust positively in the hotel industry. Regarding comparing Korea and China, brand equity has stronger impact on trust in Chinese customers than South Korean customers, on the other hand, value equity and relationship equity had a slightly stronger positive effect in South Korea than in China. Conclusions: This study found significant differences between Korean and Chinese customers in the hotel industry. These results show that even two countries in the same region of East Asia, South Korea and China, are different. Also, this finding suggests that hotel management level should consider differentiating their marketing strategies for Korean and Chinese customers.