• Title/Summary/Keyword: banquet

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A Study on the Subjectivity of the Customer about the Small Banquet Menu Promotion of the Deluxe Hotel (특급호텔의 소규모연회 메뉴프로모션에 대한 이용고객의 주관성연구)

  • Kim, Hak-Ju;Kim, Chan-Woo
    • The Journal of the Korea Contents Association
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    • v.20 no.3
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    • pp.390-399
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    • 2020
  • The purpose of this study was to apply Q methodology to the graduate students who have a good reputation in the food service industry in Seoul, in order to grasp the subjective perception of the customers about the small-scale banquet menu promotion of luxury hotels. As a result of the type analysis, a total of four were derived. Type 1 (N = 4): Banquet menu configuration comparison type, Type 2 (N = 5): Banquet food hygiene-seeking at a Type, Type 3 (N = 3): Banquet menu quality satisfied type, Type 4 (N = 6): Banquet course focus type. Based on this study, it will be used as basic data for the direction of the development of small-scale banquet menu promotion of the luxury hotel, the boom of the domestic hotel industry, and the service quality in the future.

Food culture Interchange in the Relations Between Korea and Japan Including the Cho Sun communication Facilities -1. The trade goods and receptions for Japanese envoies in the relationship between Korea and Japan at the first term of the Cho Sun era- (조선(朝鮮) 통신사(通信使)를 포함한 한(韓).일(日) 관계에서의 음식문화(飮食文化) 교류 -1. 조선전기(朝鮮前期) 한(韓).일(日)관계에서의 교역물품과 일본사신(日本使臣) 접대-)

  • Kim, Sang-Bo;Chang, Chul-Soo
    • Journal of the Korean Society of Food Culture
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    • v.13 no.4
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    • pp.339-362
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    • 1998
  • Food goods traded between Korea and Japan during the first term of the Cho Sun era included Omija (fruit of the Maximowiczia chinensis), Jat (pine nuts), Insam (Jinseng), rice, and beans as exports ; and pepper, sugar, and medicinal stuffs as imports. The trade between Korea and Japan was a result of Japanese envoies' visiting. The official number of Japanese envoies who had exchanges with Koreans were two thousand people a year. Once the Japanese entered Korea, they did not need to pay for their living expenses for the length of their visit because the Cho Sun government bore the whole expense. The Cho Sun government gave formal receptions to them, which included daily meals as well as banquet style meals. The daily meals included Jo-ban (breakfast), Jo-seok-ban (breakfast and dinner), and Ju-jeom-sim (lunch). Meals were served four times a day. The banquet style meals included Sam-po-yeon (a banquet that was held in Sam-po), Kyong-joong-young-jeon-yeon (a farewell banquet, and a welcome banquet that was held in Seoul), Jyu-bong-bae (to offer a guest a drink by day), No-yeon (a banquet that was held on the street), Kwol-nae-yeon (a banquet that was held within the Royal Court). It also included Ye-jo-yeon (a banquet that was held in Ye-jo), and Myong-il-yeon (a banquet that was held on a national holiday). The banquet style meals were composed of Ceon-tack (to set a table for dinner), Sang-hwa (a flower that was put on the food), Kwan-hwa (to offer a flower when a banquet was held), Ju-5-jan (the fifth wine glass), Dae-seon (meat), and music.

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Food culture Interchange in the Relations Between Korea and Japan Including the Cho Sun Communication Facilities -2. The trade goods and receptions for Japanese envoies in the relationship between Korea and Japan at the middle period of the Cho Sun era (조선(朝鮮) 통신사(通信使)를 포함한 한(韓).일(日) 관계에서의 음식문화(飮食文化) 교류 -2. 조선중기(朝鮮中期) 한(韓).일(日) 관계에서의 교역물품과 일본사신(日本使臣) 접대-)

  • Kim, Sang-Bo;Chang, Chul-Soo
    • Journal of the Korean Society of Food Culture
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    • v.13 no.4
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    • pp.363-381
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    • 1998
  • Food goods traded between Korea and Japan during the middle period of the Cho Sun era included Insam (Jinseng), rice, beans, honey, perilla oil, starch, adlay, walnuts, pine nuts, jujubes, hazelnuts, and dired chestnuts as exports ; and pepper as imports. The number of Japanese envoies that visited regularly was one thousand five hundred people a year. The receptions that were held for them during the middle period equaled those of the first term of the Cho Sun era, but these receptions were only held in Pu-san. The expense of daily meals was broken down into 8 grades ranging from \129,300 to 2133. The daily meals included Jo-ban (breakfast), Jo-seok-ban (breakfast and dinner), and Ju-jeom-shim (lunch) for the Japanese who visited regularly. During the course of a year, the total amount spent on daily meals was put at a billion won. The banquet style meals included Ha-seon-da-rye (a welcome tea party), Ha-seon-yeon (a welcome banquet), No-cha-yeon (a banquet that was held on the street), and Ye-dan-da-rye (a drink banquet that was held when silk was offered as a gift). It also included Byeol-yeon (a banquet out of the dordinary), Sang-seon-yeon (a farewell banquet), and Myong-il-yeon (a banquet that was held on a national holiday). The banquet style meals were composed of Ceon-tack (to set a table for dinner), Sang-hwa (a flower that was put on the food), Kwan-hwa (to offer a flower when a banquet was held), Ju-9-jan (the ninth wine glass), Dae-seon (meat), music, and Jung-bae-rye (a banquet that was held again after a banquet). The Cho Sun government held banquets forty five times for the Japanese, the food expense for the banquets was put at two hundred and thirty million won.

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Effect that plan of banquet event gets in customer satisfaction and revisit (연회행사의 기획이 고객만족 및 재방문 의도에 미치는 영향)

  • Seong, Yeon
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.17 no.2
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    • pp.39-60
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    • 2006
  • This study can realize customer satisfaction by planning in the advance and progresses event to business relation employee and event host and event participation customer of banquet event and mutually between in preparation checking process understand and I wished to explain that revisit is high. Specially, customer discovered that they are more satisfied to enfilade circle when banquet event preparation, progress recognized higher quality of service by plan. Furthermore, was expose that customer satisfaction for enfilade won improves relation quality because constructs trust about enfilade circle and banquet event, and customer loyalty degree to banquet hall. These study finding is presenting suggestion point of inside marketing that can affect to Saengjone of tissue because enfilade circle satisfaction can influence in customer possession in view of plan checking for enfilade won. Therefore, studied relation that exert effect that customers who use banquet event in this study are some in contents and customer satisfaction of plan, customer revisit that is late.

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A Study on the Types and Functions of the Red Blinds(朱簾) used in Playacting Stages of the Royal Court in the Late Joseon Dynasty

  • Seok, Jin-Young;Han, Dong-Soo
    • Architectural research
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    • v.19 no.1
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    • pp.13-19
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    • 2017
  • In banquets of royal courts held in the late Joseon Dynasty, a procedure that follows the customs as well as physical components to follow that procedure were necessary. A noticeable trait of the red blinds(朱簾) is that they are seen in the naeyon(內宴) types of banquets, which is mostly centered on the queen dowager and relatives, and they function as a makeshift facility that divide the different banquet spaces according to the hierarchy of the royal family. Furthermore, the red blinds within the court played an important role in the procedure of the banquet along with the incense, as it was drawn upon the queen dowager's appearance to signal the beginning, and folded out again to signal the end. This indicates that they were of higher importance within the banquet space. The red blinds used in the playacting stage of the royal court not only segmented the space, but also upon being taken down, expanded and integrated the banquet hall, thereby maximizing the playacting stage. Once the banquet was finished, the red blinds within the court were once again folded out so as to restore dignity to the space. The red blind is a symbolic item that could open the private space of the court so as to enable communication with the public space, and also close it off to restore privacy. Also, the layout of the banquet space was divided by the red blinds into primary, secondary, and tertiary hierarchal space, according to the status of the royal family and the banquet attendants. In other words, the red blinds played an important role in its the symbolic meaning in the national precedent as well as distinguishing the hierarchy of space within the naeyon banquet in the royal court.

Effects of Importance Factors of Hotel Banquet Buffet Menus on Customer Satisfaction and Loyalty (호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도에 미치는 영향)

  • Lim, Jong-Woo;Kim, Dong-ho;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.29-41
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    • 2015
  • This study investigated effects of importance factors of hotel banquet buffet menus on customer satisfaction and loyalty. SPSS 18.0 was used to conduct various analyses, namely frequency, factor, reliability and regression. The findings are as follows. First, importance factors of hotel banquet buffet menu had a positive influence on customer satisfaction. Second, customer satisfaction with a hotel banquet menu had a positive influence on customer loyalty. Third, importance factors of hotel banquet buffet menu had a positive influence upon customer loyalty. Importance factors of the hotel banquet buffet menu should have customer satisfaction and loyalty. Findings also suggest that the effect of fresh food material upon health should be considered rather than buffet menu creativity and/or quantity to make use of the menu for various generations and to develop hotel banquet buffets.

The Effects of Banquet Service according to Customer Satisfaction Factors on the Customer Loyalty in Cheonan (천안 지역 연회 서비스가 고객 만족 요인에 따른 고객 애호도에 미치는 영향)

  • Hong, Young-Ok;Kim, Jang-Eix
    • Culinary science and hospitality research
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    • v.13 no.3
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    • pp.54-67
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    • 2007
  • This study is purposed to find out the relation between the customer loyalty and customer satisfaction factors in Cheonan banquet service. To achieve the objects, customers of banquet companies in Cheonan were selected for a questionnaire survey and a total of 293 valid questionnaires are statistically analyzed, using frequency analysis, factor analysis, reliability analysis and regression analysis. The results can be summarized as follows. First, gender, occupation, family forms showed the statistically different results in the service trust. Second, service trust, menu and traffic factors have been approved to affect the revisit intention of a customer significantly. Third, service trust, menu and facilities factors have been approved to affect the word-of-mouse intention significantly. In summary, banquet managers in Cheonan have to focus on the customer satisfaction factors such as service trust, menu, traffic, facilities to meet the customers' needs.

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A study on management efficiency for the Hotel & Restaurant Banquet Service. (호텔레스토랑의 메뉴선택요인에 대한 실증적 연구 (이태리레스토랑을 중심으로))

  • 류경민
    • Culinary science and hospitality research
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    • v.6 no.2
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    • pp.227-246
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    • 2000
  • A few years ago, hotel service was not usual to the people very much but it's normally usual only for the higher-grade people. However now a days, it's expected that hotel service is universal one with changing of life style. It's rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That's why we cannot help thinking it the very important point at the hotel service. So we would 1ike to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.

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On the Akjang, the Korean Alpabet used verse at Court banquet in 19th century (19세기 궁중연향 한글악장 - 야연의 <악가삼장(樂歌三章)>을 중심으로)

  • Shin Kyung-Sook
    • Sijohaknonchong
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    • v.20
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    • pp.173-195
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    • 2004
  • In this thesis I tried to unearth some Korean Akjang, written and sung by Korean language, not by the form of Chinese verses. In 19th century they used the Korean Akjang at Court banquet cerymony in Chosun Dynasty. I had got four meaningful conclusions through this study, as follow. 1. There are various banquets but they used Korean Akjang only at YaYeon, a sort of night banquet. 2. The Akjangs arranged at YaYeon are called Ak-ka-Samn-jang which means three songs at the banquet. 3. These Akjangs were usually composed of 3 pieces of Gagok, the Korean traditional vocal music, as one. 4. The Kings and princes wrote all the words of these music.

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A Study on composition“Jin Chan Eui Gue(Bangqet record)”of Chosun Dynasty (진찬의궤의 구성에 관한 고찰)

  • 한복진;황혜성;한복려;김상보;이성우;박혜원
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.1
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    • pp.31-42
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    • 1991
  • Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

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