• Title/Summary/Keyword: hotel

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A Study on Physical Environment and Consumers' Repatronage Intention

  • Kim, Won-Kyum;He, He
    • International Journal of Contents
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    • v.3 no.4
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    • pp.30-35
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    • 2007
  • Chinese hotel industry needs to continue consummation. Especially the physical environment direct or the indirect influence to the consumers has not caused the hotel managers enough attention. Chinese hotel industry also lacks to the physical environment whole perception and the understanding. This paper research purposes are: how through that improve the hotel physical hotels. And what's disparities between the Chinese hotel industry in the physical environment and the Western developed country, how needs to improve and so on. Therefore, this paper has mainly studied and analysis the hotel atmosphere, the hotel facility, the hotel cleanliness, the hotel position, customers' overall satisfaction, the repatronage which independent effect, relations and the importance of them in Chinese hotel industry. This paper have made 5 hypotheses to relations of the hotel atmosphere, the hotel facility, the hotel cleanliness, the hotel position and customer's overall satisfaction, the repatronage. We have carried on the questionnaire survey to four hotels, altogether send out to the 250 questionnaires, and have received 202 questionnaires. Through after these analyses, the 1 hypothesis cannot have the data support. Therefore, the conclusions are: the first, the good hotel atmosphere has the positive influence to the consumer overall perception; the second, the higher hotel cleanliness has the positive influence to the consumer overall perception; the third, the convenience hotel position has the positive influence to consumer's perception; the fourth, the consumers' higher overall satisfaction has the positive influence to consumer's repatronage. But the influence of the higher hotel facility to consumers' perception cannot have the enough support from the data.

Analysis on the Determinants of Hotel Occupancy Rate in Jeju Island (제주지역 호텔이용률에 영향을 미치는 결정요인 분석)

  • Ryu, Kang-Min;Song, Ki-Wook
    • Land and Housing Review
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    • v.9 no.4
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    • pp.10-18
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    • 2018
  • As the volatility increasement of the number of tourist, there was been controversy over supply-demand imbalance in hotel market. The purpose of this study is to analysis on determinants of hotel occupancy rate in Jeju Island. The quantitative method is based on cointegrating regression, using an empirical dataset with hotel from 2000 to 2017. The primary results of research is briefly summarized as follows; First, there are high relationship between total hotel occupancy rate and hotel occupancy of foreign tourist. The volatility of hotel occupancy is caused by foreigner user than local tourists though local tourist high propotion of hotel occupancy in Jeju Island. Second, hotel occupancy of local tourist has not relationship with demand and supply variables. Because some hotel users are not local tourists but local resident, and effects to other variables of hotel consumer trend, accommodation such as Guest house, Airbnb. Third, there are high relationship between foreign hotel occupancy rate and demand-supply variables. These research imply that total management of supply-demand is very important to seek stability of hotel occupancy rate in Jeju Island. Also it can provide a useful solution regarding mismatch problem between supply-demand as well as development the systematic forecasting model for hotel market participants.

The Relationship among Perceived Benefits of Hotel F&B Loyalty Program, Relationship Quality and Loyalty (호텔 식음료 로열티 프로그램의 혜택, 관계의 질 및 애호도간의 관계에 관한 연구)

  • Ha, Dong-Hyun;Kim, Seong-Min
    • Journal of the Korean Society of Food Culture
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    • v.22 no.2
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    • pp.283-288
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    • 2007
  • The purpose of this study was to investigate how users' perceived benefits of hotel F&B loyalty program affected their relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) and how their relationship quality(trust and satisfaction) influenced their loyalty. The model was tested in the settings of five-star hotels using a sample of current members of food & beverage membership program. Empirical results confirmed that not only perceived benefits of hotel F&B loyalty program affects users' perceived relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services) but that their perceived relationship quality influences loyalty on hotel products and services(hotel food & beverage products/services). According to the results, complimentary dining coupon and food discount strongly affected relationship quality(trust and satisfaction) and loyalty on hotel products and services(hotel food & beverage products/services). Strategically, it is recommended to appeal those benefits to current and potential members to maximize the loyalty. Also, it should be considered as major factors to re-package hotel F&B loyalty program.

Comparative Studies on Hotel Grading Systems of Korea and Foreign Countries (한국 및 외국의 호텔 등급제도에 관한 비교 연구)

  • Yang Sin Cheol;Kim Dong Ho
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.1
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    • pp.57-80
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    • 2004
  • Resort Hotel Rate System was first introduced as an official guideline after Tourism Promotion Act, which enables the secretary of transportation to rate resort hotel by its facility and accommodation, was enacted on January 18, 1971. And the system was modified time to time to what we currently have after numerous revisions. However, the system has made a slow progress compare to the other countries system and have shown many potential problems that need to be improved. There is a problem that it is not even clear whether the act is as effective to apply it to rate any resort hotel in reality. The hotel rate system was first introduced in 1970's and changed ever since, and it also changed the private organizations to audit the decision. However, unlike the hotels in other countries, our hotel rating system is not focus on the customer's service and informations. It focus on the hotel's quality so that cause the problem whether the hotel is for customer or not In other different countries, they have some specific standard for evaluation of customer service based on customers' reference or needs. However, there is no evaluation part concerning on customer service in Korea. Also, even the hotel rating system is not based on the hotel waitress or waiter's service part. It means the system is almost focus on the hotel's qualities. Therefore, customer who needs hotel service, can not trust whether they can choose the hotels which gives the right informations and good quality services. Although hotel's physical layout is important, the service part is also important for evaluating the hotel entirely. There are a lot of things to develop and to be changed in order to develop tourism industry in the process of decision about Hotel's level in Korea Thus, this research will summarize some problems which are revised through the former research of hotel's level. And it will compare the system of hotel's level between Korea and developed countries in hotel industry Additionally, I will show current tourism industry in Korea. Finally, I suggest the improvement proposal for the level system of hotel in Korea and process of this system in the future.

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A Study on Design Development of the Hotel Robe Based on Korean Images (한국 전통 이미지의 호텔용가운 디자인 개발에 관한 연구)

  • 문광희;문명옥
    • Journal of the Korean Society of Clothing and Textiles
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    • v.28 no.1
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    • pp.45-53
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    • 2004
  • This study was conducted to redesign hotel robes based on Korean images. Hotel robes are furnished at many Korean hotels to increase the level of their guests' satisfaction toward their hotel services. The current hotel robe has several flaws in utility and design. Also, the robes register a low level on guests' satisfaction while generating high cleaning cost. Consequently, improvements in the hotel robes' material, motifs, style, and color were needed. The current one-piece, cotton towel weave robes used in hotels are white and pale. Half of the hotel guests never wear the hotel robes during their stay, because they are unattractive and most Korean hotels provide a robe similar in design. Furthermore, these robes are undistinguishable from those found at other countries. Nevertheless, Korean hotel managers feel that the hotel robe is an important tool to express its hotel image and to increase guests' satisfaction of their services. Most hotel managers and consumers agreed that it is necessary to design hotel robes based on Korean images. They believe that redesigning the hotel robes based on Korean images would induce hotel guests to wear them and at the same time feel part of the Korean traditional culture. The Korean traditional motifs of Taegug, Un (cloud), JuJag (phoenix), and Kumkwan (gold crown) were used in the new design of the hotel robes. The style of new hotel robes is the Korean traditional Pho of the Three Kingdoms. The colors of new hotel robes are white and pink. Forty-three examiners evaluated the newly designed robes for their aesthetic, symbolic and distinctional values. They concurred that the new robes were much better than the current ones.

The effectiveness of HMD-based virtual environments through 3D camera for hotel room tour

  • Kim, Ki Han;Lee, Junsoo;Koo, Choongwan;Cha, Seung Hyun
    • International conference on construction engineering and project management
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    • 2020.12a
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    • pp.117-121
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    • 2020
  • Many of hotel customers obtain information from hotel websites to find the best alternative. One of the crucial information for the choice is spatial/visual information of hotel rooms. However, hotel website provides photographs only showing representative room features that may not be sufficient to give a full understanding of hotel room to customers. HMD-based 3D virtual environments (HVE) created by 3D camera could improve customers' experiences of hotel rooms by providing full virtual tours of hotel rooms. However, to the best of our knowledge, whether HVE can adequately provide similar customers' perception on spatial/visual information remains unproven as physical hotel rooms. The present study thus aims to verify how similar and reliable information on physical hotel room HVE provides to hotel customers in comparison with hotel website with 2D photograph and display-based 3D virtual environment. For this purpose, this study conducted a comparative experiment to investigate perception of three environments. As a result, the study found that HVE is more effective to provide spatial/visual information as similar as an actual hotel room. In addition, HVE increases customers' perceptions towards the reliability of information, the quality of hotel room and intention to book.

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Hotel Preference Attributes and Ubiquitous Tourism Information Systems (호텔선택속성이 유비쿼터스 관광정보서비스만족도에 미치는 영향: 호텔 종사자를 대상으로)

  • Seo, Chang-Gab;Park, Hyun-Jee
    • The Journal of Information Systems
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    • v.20 no.2
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    • pp.37-55
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    • 2011
  • Ubiquitous tourism information systems are more and more required to provide cultural contents comprising material heritage, performing art, folk tradition, handicraft or customs of everyday life, along with traditional tourist information about hotel facilities and infrastructure. This study attempts to investigate the effect of tourists' hotel preference attributes in terms of their satisfaction with ubiquitous tourism service. In so doing, 145 questionnaires were used to analyze the satisfaction of u-tourism service and the hotel preference attributes through the field survey. The questionnaires were collected from hotel employees who had experienced the ubiquitous tourism service. It is found that some of hotel-preference attributes positively influence u-tourism satisfaction but not all of them did. Service and differentiation attributes had an impact to u-tour and u-hotel function. And beverage attributes, to u-tour function, and convenience attributes, to u-hotel function. These findings mean that the hotel built u-tourism infrastructure gain a competitive advantage than the otherwise hotel.

A Study on Evaluation Process of Hotel Management Strategy (Resort Hotel 경영전략 평가에 관한 소고)

  • Han, Seung-Youb
    • Korean Business Review
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    • v.3
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    • pp.155-182
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    • 1990
  • The objective of this study is on evaluation process of resort hotel management strategy. Therefore, in this study, we find try to a successful implemantation of resort hotel feasibility study and management strategy by systematizing and materialinzing the theory of resort hotel. And we have also investigated and analyzed the real status of resort hotel and then worked out the problem, and estabilished a plan for feasibility determination of resort hotel, he results of this study are as follow: 1) We need to characterize, matenance, develop the benefits of resort hotel. 2) We need to know how to establish model and facilities of resort hotel. 3) We have to inclease quality and quantity of employee's service. 4) We need to effort to satisfy customer's needs and wants through improvising and enlarging facilities of resort hotel. 5) We need to specialize the quality of F & B division. 6) We need to improve the hotel image, promote sales through promotion tools like avertisement, publicity, personel selling, sales promotion.

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Quantum Computing Impact on SCM and Hotel Performance

  • Adhikari, Binaya;Chang, Byeong-Yun
    • International Journal of Internet, Broadcasting and Communication
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    • v.13 no.2
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    • pp.1-6
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    • 2021
  • For competitive hotel business, the hotel must have a sound prediction capability to balance the demand and supply of hospitality products. To have a sound prediction capability in the hotel, it should be prepared to be equipped with a new technology such as quantum computing. The quantum computing is a brand new cutting-edge technology. It will change hotel business and even the whole world too. Therefore, we study the impact of quantum computing on supply chain management (SCM) and hotel performance. Toward the goal we have developed the research model including six constructs: quantum (computing) prediction, communication, supplier relationship, service quality, non-financial performance, and financial performance. The result of the study shows a significant influence of quantum (computing) prediction on hotel performance through the mediating role of SCM in the hotel. Quantum prediction is highly significant in enhancing the SCM in the hotel. However, the direct effect between the quantum prediction and hotel performance is not significant. The finding indicates that hotels which would install the quantum computing technology and utilize the quantum prediction could hugely benefit from the performance improvement.

A Study on the efficicent management of hotel restaurant (호텔레스토랑의 효율적인 경영에 관한 연구)

  • 김동호
    • Culinary science and hospitality research
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    • v.6 no.2
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    • pp.31-46
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    • 2000
  • The major matters studied are follows: First, the study review statement of problem. second, the study is a global view of the restaurant management. \circled1 what characteristics did hotel restaurant have\ulcorner \circled2 What is the importance of F&B's sales-part\ulcorner \circled3 How can be operated organization of hotel F & B's management\ulcorner Third, condition of hotel restaurant management in korea explained real-example of deluxe hotel. On the basic of this, the study can look up prospect of hotel restaurant management, Forth, fifth, study suggest on efficient management-method of hotel restaurant. (It was divided in 7) Also, study suggest on achievement for ultimate purpose of hotel restaurant.

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