• 한국조리학회지
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• 제18권1호
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• pp.141-155
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• 2012

본 연구는 외식기업 소셜커머스의 구매동기와 구매 후 만족도를 파악하고 데일리 딜 서비스가치에 대한 조절효과를 검증하여 외식기업 소셜커머스에 대한 유용한 정보를 제시하고자 하였다. 설문조사는 2011년 2월 10일부터 2011년 3월 2일까지 실시하였으며, 총 263부에 대하여 SPSS 12.0을 이용하여 요인분석과 신뢰성 검증을 실시하고 제시된 연구가설을 검증하기 위해서 다중회귀분석과 조절회귀분석을 실시하였다. 분석결과 첫째, 외식기업 소셜커머스요인 중 정보품질과 서비스품질이 구매동기에 대하여 정(+)의 영향을 미치는 것으로 나타났으며, 소셜커머스요인 중 정보품질과 음식품질이 구매 후 만족에 대하여 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 외식기업 DDS(Daily Deal Service)는 소셜커머스요인인 정보품질과 음식품질 및 서비스품질이 구매동기에 대하여 조절역할을 하는 것으로 나타났다. 마지막으로 외식기업 DDS(Daily Deal Service)는 소셜커머스요인인 정보품질과 음식품질 및 서비스품질이 구매 후 만족에 대하여 조절역할을 하는 것으로 검증되었다.

• 한국조리학회지
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• 제22권7호
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• pp.47-57
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• 2016

본 연구는 중저가 체인 호텔 이미지가 서비스 품질과 소비가치 및 고객감정에 미치는 영향 관계를 분석함으로 AMOS 22.0 통계 패키지 프로그램을 활용하여 분석하였고, 사용된 통계기법은 측정도구의 단일 차원성으로 확인적 요인분석, 항목의 인과관계 검증으로는 구조방정식 모형을 사용하였다. 가설 검증 결과, 첫째, 중저가 체인 호텔 이미지는 서비스 품질 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 중저가 체인 호텔 이미지는 소비가치 정(+)의 영향을 미치는 것으로 나타났으며 셋째, 소비가치는 서비스 품질의 정(+)의 영향을 미치는 것으로 나타났다. 넷째, 서비스 품질은 고객 감정 정(+)의 영향을 미치지 않는 것으로 나타났으며, 다섯 번째, 중저가 체인 호텔 이미지는 고객 감정 정(+)에 영향을 미치는 것으로 나타났다. 본 연구에서 중저가 체인 호텔 이미지가 서비스 품질, 소비가치 및 고객감정에 미치는 영향을 분석함으로써 중저가 체인 호텔의 경영 전략적인 방안을 수립을 하려고 하였다. 그 결과, 중저가 체인 호텔 이미지에 따른 서비스 품질에서는 확신성 즉, 호텔직원들의 믿음이 가장 컸으며, 중저가 체인 호텔 이미지 따른 소비가치에서는 기능적 가치 즉, 호텔직원들의 친절한 서비스가 가장 높은 만족도로 나타났다. 따라서 이는 중저가 체인 호텔을 운영하는데 중요한 마케팅 전략으로 사료된다.

• 마케팅과학연구
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• 제8권
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• pp.183-206
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• 2001

본 연구는 호텔기업의 고객 포트폴리오 전략에 있어서 시장의 절대적 규모와 경쟁상황을 고려할 때 신규고객을 확보보다는 기존고객들의 재구매 의도에 미치는 영향요인에 관한 연구의 필요성이 대두된다는 환경에서 시작된다. 특히 호텔 서비스 재구매 의도에 미치는 영향요인은 순기능 요인만 존재하는 것이 아니라 역기능 요인 역시 존재함에도 불구하고 이를 간과하는 경향이 있다. 본 연구에서는 호텔기업의 성과요인에 작용하는 부정적 매개역할 요인으로 지각된 위험을 제시하고 이에 대한 실증 분석을 하였다. 우리나라 서울 소재 특급호텔의 고객을 대상으로 실시한 연구의 결과를 통해 첫째, 지각 된 서비스 품질(인적 품질, 물적 품질)이 재구매 의도에 미치는 정의 영향을 미친다는 것과 둘째, 지각된 위험(성과적 위험, 사회심리적 위험, 신체적 위험)이 재구매 의도에 미치는 부의 영향을 미친다는 것과 셋째, 지각된 위험이 지각된 서비스 품질과 재구매 의도간 매개적 역할을 하고 있음이 밝혀졌다. 본 연구의 결과를 통해 재구매 의도에 미치는 영향요인 중 역기능 요인에 관한 통제를 마케팅 전략 수립에 있어서 적극 활용하여야 한다는 시사점을 얻을 수 있다.

• 한국조리학회지
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• 제10권2호
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• pp.149-168
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• 2004

Nevertherless, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of food service because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

• 한국조리학회지
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• 제11권3호
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• pp.40-55
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• 2005

The purpose of this study was to understand the effect of customers' repurchase intention, extract important factors, systematically analyze them and suggest the direction of bakery industry through studying the customers' satisfaction with bakeries. The researcher modified the questionnaire developed by Park, CH(1998), Lee, JH(2000), Yoon, YC(2000), and Kim SE(2002). In order to assess the level of customers' satisfaction with bakeries, a five point Likert scale was used. The used statistical methods for the data analysis were frequency analysis, reliability analysis, t-test factor analysis, ANOVA, multiple regression analysis. For all analyses of the research question, an alpha level of.05 was used. The major findings obtained from this study were as fellows. First on the factors of reliability and service ability, there was a high difference between males and females, and singles and the married. Second, on the factors of accessibility using convenience, service ability, and service response, there was a high difference among using frequence. Third, on the reliability factors, there was a high difference among average using amount per month. Forth, on the factors of accessibility using convenience, and service response, there was a high difference among types of customers' residing styles. Fifth, on the factors of income level, there was statistically no difference. Lastly, on the factors of accessibility using convenience, tangibleness, and service response, these factors significantly influenced customers' repurchase intention.

• 한국조리학회지
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• 제13권2호
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• pp.163-173
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• 2007

The purpose of this study is to measure the effects of behavioral intention. A total of 273 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The comprehensive model yielded a significantly better fit to the data and accounted for a greater share of the variance in behavioral intentions than the five competing models. The effects of satisfaction, perceived value and service quality on behavioral intention were statistically significant. As expected, service quality and value had significant effects on satisfaction. Service quality and perceived sacrifice had significant effects on value. Moreover, service quality and value perceptions had an indirect influence on behavioral intentions. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable behavioral intentions and decrease unfavorable intentions.

• 한국조리학회지
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• 제6권3호
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• pp.225-241
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• 2000

본 연구는 품질관리와 고객만족관리의 관계를 규명하는데 목적을 두고 있다. 연구조사는 외국관광객과 서울의 특등급호텔의 종사원을 대상으로 수행되었으며, 연구결과 호텔 서비스 품질관리 수준은 고객만족도에 영향을 끼치는 것으로 나타났다. 연구자는 품질관리 시스템, 품질과 운영 결과, 고객만족 결과로 구성된 성공적인 품질관리를 제안하고자 한다.

• 품질경영학회지
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• 제29권2호
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• pp.93-103
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• 2001

This study examined the social perceptions on the women work force in Korean service industries. 100 questionnaires per each of five service industries, hotel, PCS, department store, general hospital and bank (500 altogether) were distributed to general consumers to measure perceived service quality and perceptions on the women employees in the those service industries. It was found that consumers were not very satisfied with the service quality of the industries. They felt the necessity of women workforce in service industry and agreed to that women employees posessed management quality and had potential to develop.

• 품질경영학회지
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• 제41권4호
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• pp.513-525
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• 2013

Purpose: The purpose of this paper are to propose a strategic map for hotel industry through analyzing the relationship between service resource, operational capabilities, and performance. Methods: A phone survey was conducted among Korean hotels, and 102 data sets were collected. Measurement items are assessed using both cognitive and objective scales. Results: As results, 'superior group', which is superior in both physical resources and human resources, is excellent in all capabilities and also in room occupancy rate. On the other hands, 'inferior group', which is inferior in both physical resources and human resources, shows lower achievements is in most areas except speed. In addition, physical superior group is better than human superior group in most capabilities except speed, but human superior group shows better results than physical superior group in both room occupancy rate and customer satisfaction. Conclusions: Through the empirical analysis, the conclusions attained are as follows; First, human resources affect customer satisfaction more directly that physical resources. Second, the balancing between physical resources and human resources has an importance to improve operational capabilities.

• 품질경영학회지
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• 제27권4호
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• pp.1-19
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• 1999

This study examines the service quality management and the use of women employees for the productivity improvement in Korean service industry. Five service industries, bank, hotel, PCS(Personal Communication Service), department store, and hospital industry were chosen for this study. The results indicate that the five industries show different characteristics. It was found that department stores made the most effort to improve service quality among the five industries and that hospitals did the least effort. In the use of women employees, the proportion of women in service industry is much higher than that in the manufacturing industry, but the proportion of women in management level is still very low. Women employees do not feel high degree of sexual discrimination. But they feel unfairness in promotion and payment, and low degree of job satisfaction.