• 유통과학연구
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• 제13권9호
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• pp.29-36
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• 2015

Purpose - The purpose of this study is to examine the influence of effective role-play and training on employee education satisfaction and customer orientation. Evidence of the suggested objective is obtained by monitoring the effectiveness of hotel service training. Research design, data, and methodology - Data were collected from 280 role-play sessions performed in a Korean Hotel and examined using a frequency analysis, reliability/validity assessments, correlation analysis, and regression analysis using SPSS 19.0. Results - 1) Entrepreneurs and training instructors should enthusiastically apply service education in order to enhance each employee d evaluation in terms of customer satisfaction and customer orientation. 2) The most effective factor on customer satisfaction and orientation is the instructor's qualifications. 3) Since a higher level of education-training satisfaction leads to better customer orientation, effective education-training is essential to achieve this result. Conclusions - The study was able to obtain practical evidence that can confirm that service education-training through role-play positively affects employee customer service orientation. In future advanced research on training effects on customer orientation, various internal factors of a business should also be considered.

• 한국조리학회지
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• 제6권2호
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• 한국조리학회지
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• 제23권8호
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• pp.145-152
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• 2017

This study was performed to verify the importance of emotional aspect for hotel employees to derive the organizational commitment and customer orientation. Present study estimated the emotional intelligence as four factors: self emotion, other emotion, emotional utilization, and emotional regulation. Online survey method was used and distributed the questionnaires to hotel employees who are working for restaurants. A total of 300 questionnaires were distributed and 257 participants were employed for statistical analysis using SPSS 21.0 and AMOS 21.0 for Windows. As results, two factors(emotional utilization and emotional regulation) were significant antecedents of organizational commitment, and three factors(self emotion, other emotion, and emotional utilization) were critical predictors of customer orientation. In addition, organizational commitment has significantly influenced the customer orientation. According to the results of this study, hotel restaurant managers or hotel company need to understand the importance of the emotional intelligence for providing better service to their customers as well as improving the organizational commitment. These results will contribute to develop advanced marketing strategics for hotel restaurants employees who have many connections with customers in a hotel.

• 한국프랜차이즈경영연구
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• 제9권4호
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• pp.33-43
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• 2018

Purpose - In hotel industry, quality of leader-member exchange(LMX) relationship is very critical, because it impacts on the employee's work attitude and behaviors. Thus, this research examines the effect of LMX on employee loyalty in the context of hotel business and identifies mediating roles of work stressors, work role performance in the relationship between LMX and employee loyalty. This research suggests the guidelines for how hotel leaders should manage their employees and build employee loyalty that improve management and business performance. Research design, data, and methodology - This study tests the structural relationship between LMX, work stressors, work role performance, and employee loyalty. Work role performance divide into three sub-dimensions such as individual task proficiency, individual task adaptivity, and individual task proactivity. In order to examine the purposes of this research, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 113 franchise hotel employees and were analyzed using SPSS 22.0 and SmartPLS 3 program. Result - The findings of this research are as follows. First, leader-member exchange(LMX) have significant positive impacts on work stressors, work role performance, and employee loyalty. Second, work stressors have significant negative impacts on work role performance and employee loyalty. Third, work role performance has significant positive impact on employee loyalty. Conclusions - The outcomes of this research indicate that hotel leaders should focus on the dyadic relationship with their employees how to improve employee productivity through LMX relationship. In turn, the quality of this relationship influences employees's work attitudes and behaviors. As a result of increasing job demands in hotel business which relies heavily on human resources, the hotel leader must find ways to prevent or reduce stressors and associated strains. If hotel employees perceive the high quality of LMX relationship, they improve their work role performance which influences loyalty. Therefore, the hotel leaders should develop monetary or non-monetary reward system for the employees and, make an efforts to have unique social exchange relationships with employees.

• 한국조경학회지
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• 제28권2호
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• pp.1-9
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• 2000

The purpose of this study is to examine influence of interior landscape in commercial spaces on the management benefit. In the course of this study, objects of survey were selected from interior landscaping specialist, manager and consumer who had experiences to visit to the hotel, bank, department store and restaurant. The main method of data collection was interview, questions and gathering materials. The cronbach's alphas program was used to measure the reliability of likert scales. The analysis program was applied a statistical methods. The results of this study can be summarized as follows: The factors considered by consumer who visits to the commercial space are design, interior landscape, traffic, parking capacity, cleanness, price, kindness of employee and event. Factors concerned with the product include branch size, traffic, parking capacity, kindness of employee. Factors concerned with facilities include branch size, traffic, parking capacity, kindness of employee. Major factors of those effects to management benefit are accessibility, time of stay, sales, efficiency of space, attractiveness and difference. In conclusion, overlap style gets the highest degree of satisfaction among total factors. Results of the survey show that factors which improve sales are overlap style and planter type. Among four commercial spaces, hotel is most effected by interior landscape. To enhance the sales of hotel, further study of interior landscape about hotel necessary. For bank and restaurant, further study of economic planter type and style is necessary. For department store, optimal use of spaces and case of maintenance are necessary.

• 동아시아식생활학회지
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• 제20권3호
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• pp.458-472
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• 2010

In the service industry brand was getting more importance in marketing and brand should be researched more. So the purpose of this study was to identify the causal relationships of 'constructs of brand evidence-brand satisfaction-feelings-brand satisfaction-customer loyalty'. In this research constructs of brand evidence were brand image, price (value for money), servicescapes, core service, employee service, and self-image congruence. This research used family restaurants settings using a sample of customers visiting and enjoying menus at family restaurant stores of Youngnam province. A total of 222 questionnaires were analyzed with SPSS/PC+12.0 and LISREL8.30. Empirical results were that firstly, price, core service and employee service affected brand satisfaction and secondly, employee service, core service, servicescape affected postive feelings and thirdly, brand evidence constructs except self-image congruence influenced negative feelings and lastly, brand satisfaction influenced customer loyalty. On the basis of these findings, family restaurant manager should pay much attention to constructs of brand evidence and use these variables to appeal to and understand target market.

• 한국식생활문화학회지
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• 제23권5호
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• pp.563-571
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• 2008

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.

• 한국조리학회지
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• 제9권1호
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• pp.22-38
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• 2003

This study divided all cooking-related employees into hotel organization and family restaurant organization, and analyzed the present duties´ characteristics along with an analysis on population statistics. Also, the study examined each employee´s recognition degree of his/her duty in each group and investigated which knowledge and skill they thought as important parts for their developing ability and attaining duties in the future. The collected data tell the followings; with respect to the characteristics of the employees´ duties, the characteristics of hotel employees were different from those of family restaurant employees; in case of hotel employees, the characteristic items recognized at a high level were the importance of duty, independence, self-reliance, the knowledge degree, career, controlling-ship, and development-ship. On the contrary, in case of family restaurant employees, the highly recognized items were complexity of duty, stagnation-ship, and human relationship. Generally, it was clear that family restaurant employees showed more complaints than hotel employees did in the section of recognition degree on the present duties. The imperfect matter is that this study could not specify particulars or details of knowledge and skills that are necessary to make a perfect food-service company. However, this study will become a basis to develop further research on a perfect supposition and detailed particulars by detailed variables in a demonstrative way.

• 한국식품조리과학회지
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• 제21권2호
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• pp.155-162
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• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.

• 한국조리학회지
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• 제15권3호
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• pp.179-196
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• 2009

소비자들은 레스토랑 선택에 있어서 선호되는 속성을 기억 속에서 연결함으로 해서 다양한 니즈를 만족시키고 자아를 표현할 수 있는 이미지의 브랜드에 충실하게 된다. 소비자가 레스토랑을 선택하는 과정은 사회적, 문화적 가치, 개인 성향 등을 포함하는 복잡한 심리적 과정이다. 따라서, 본 연구는 고급 레스토랑 중심으로, 레스토랑 음식 속성 이외의 레스토랑 선택 속성들을 알아보고 그들의 우선순위를 조사하고자 시행하였다. 연구방법으로 포커스 그룹 세션을 통해 브랜드 연상의 변수를 파악하고, 이를 통해 실증적 연구를 컨조인트 분석을 통해 실시하였다. 결과로서, 시스템 편리성, 분위기, 가격, 서비스 측면(고객과의 관계형성, 직원의 능력)이 주요 속성으로 인지되었다. 아울러 그러한 속성의 중요도 순서는 분위기가 첫 번째 순위로 나타났으며, 가격, 관계 형성, 직원의 능력, 시스템 편리성 순으로 나타났다. 본 연구는 브랜드 연상과 레스토랑 선호의 관련성을 설명하고 있으며, 브랜드 선호 속성에 관한 향후 연구의 발판이 된다.