• 한국실내디자인학회논문집
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• 제38호
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• pp.153-163
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• 2003

In order to overcome such limits of hotel sales, the role of hotel public section, such as eating and drinking facilities, is very important. Moreover, city hotels increase the value of public section by providing various event for citizens as well as and services for banquet. Since Jeju has urban hotels and resort hotels mixed together, their Plane types and area composition based on the characters of customers using the public section are different from ones of other cities. The purpose of this study is to provide basic material for the qualify improvement of the luxury resort hotels in Jeju. We examine the tendency of the systematic Plane composition of the Public sections which take different types of customers, such as Jeju people and tourists, into consideration, analyzing the plane types and the area composition of the luxury resort hotels in Jeju. The study shows that the public part of hotels always had great impact on hotels sales depending on the compositions of plane and area.

• 한국조리학회지
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• 제22권6호
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• pp.145-150
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• 2016

The Malaysian hotel industry is experiencing growth due to the increase of new hotels and hospitality-related service through inbound of business travelers and tourists to Malaysia. The influx of tourist is expected to increase and luxury hotels are beginning to be more popular. The interest of studying customer perception toward tourism facilities, especially in luxury hotels has also witnessed an increase. In this study, a qualitative approach on how customers perceive luxury hotels was conducted. This study covered customer satisfaction and service quality perceived by customers toward Sunway Resort Hotel and Spa. Ten individuals were involved in data collection, and data were analyzed thematically. Findings were themed based on positive and negative responses provided by both international and local customers.

• 한국조리학회지
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• 제14권2호
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• pp.262-272
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• 2008

This study examines whether job satisfaction of cooks working in the luxury hotels in Seoul significantly differs from those in Busan. The data for this study was collected from randomly chosen luxury hotels located in both areas. Out of 264 cooks who participated in the study, 130 and 134 turned out to be from Seoul and from Busan, respectively. SPSS 14.0 version was used for factor analysis to combine job satisfaction variables, identifying five factors; competence development, work environment, salary and employee benefits, co-worker relations, superior relations. While this study used t-test for identifying whether there is a significant difference between the two cities and between the part of demographic variables, ANOVA was applied in other demographic variables such as education, age, job position, and income.

• 한국실내디자인학회논문집
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• 제36호
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• pp.52-59
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• 2003

A guest room section is the most important part of the hotel design. It contributes not only to the marketing but also to the effective distribution of the floor plan. This study is to provide the trends of the plan type of the guest rooms at the luxury resort hotels in Jeju-do through analyzing the typical floor plan type and surveying the area distribution of the guest room section. The purpose of the study is to provide the basic materials for the improvement of the quality of hotel guest rooms in Jeju-do, which is emerging as the international tourism destination of 21C. Here, we make the 13 luxury resort hotels in Jeju-do an subject of the study. They are divided into three grades by the size, quality, and the service.

• 한국산학기술학회논문지
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• 제17권2호
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• pp.501-510
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• 2016

호텔은 단순한 건축물이라는 의미를 벗어나 한 시대의 문화적 예술적 정보를 담은 건축물이며, 또한 호텔이 위치한 지역적 문화를 체험할 수 있는 장소로서의 성격을 지니고 있음에 따라 그 지역을 대표하는 상징적인 건축물이라 할 수 있다. 특히 최근 국제적인 관광도시인 제주는 지역의 특성과 문화를 대표할 수 있는 다기능적이고 체계적인 호텔건축계획이 절실히 요구되고 있다. 이에 따라 본 논문에서는 서귀포시의 특급관광호텔의 현황을 파악하고, 공용공간을 중심으로 공용공간의 구성형식 및 공간구성 유형 등 평면구성적 특성에 대해 분석하여 향후 호텔 건축설계에 적용할 수 있는 기초자료를 제공하고자 하였다. 연구대상은 서귀포시에 위치한 특급관광호텔 9개소이며, 이용객이 집중되는 공용공간을 연구범위로 한정하였다. 연구방법은 참고문헌과 선행연구를 중심으로 호텔건축에 대해 고찰하고 조사대상 호텔에 대한 현장방문을 시행하여 일반적인 현황을 파악하고 건축계획적 요소들과 공간구성 유형에 대하여 조사 및 분석을 실시하였다. 이용객이 집중되는 공용공간을 연구범위로 한정하여, 건축계획적인 측면에서 각 공간의 수직적 수평적 결합방식, 각 공간으로 진입하는 동선형태 등과 관련된 공간구성형식과 공간구성유형을 분석하였다.

• 대한통합의학회지
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• 제12권3호
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• pp.213-225
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• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.

• 서비스연구
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• 제13권4호
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• pp.142-159
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• 2023

4차 산업혁명의 핵심 기술들이 럭셔리호텔에 도입되면서 호텔 이용자에게 새로운 제품과 서비스를 제공하고 새로운 경험을 할 수 있는 문화적, 체험적 공간으로 도약하고 있다. 따라서, 이 연구는 스마트기술이 도입된 럭셔리호텔, 즉 스마트호텔을 중심으로 기술 어메니티 서비스를 사용한 경험에 대한 호텔 이용자의 인식이 호텔의 신뢰와 만족도에 미치는 영향을 조사하여 향후 지속적 경쟁우위와 개선점을 끌어낼 수 있는 스마트호텔의 본질적인 요인들을 파악하였다. 또한, 고객 만족도를 극대화함으로써 해당 스마트호텔을 재방문할 수 있는 효과적인 호텔 마케팅 전략과 방안을 모색하는데 연구 목적을 두었다. 연구가설 검증을 위해 최근 2년 이내 스마트호텔에서 기술 어메니티를 이용한 경험이 있는 호텔 이용자를 대상으로 설문조사를 실시하였다. 연구 결과 의인화와 기술 어메니티 사용의도, 그리고 지각된 성능기대치와 스마트호텔 만족도 간의 관계를 제외한 모든 가설이 채택됨을 확인하였다. 이러한 연구 결과를 토대로 이 논문에서는 이론적 시사점과 실무적 시사점을 제시하였다. 스마트호텔은 다양한 스마트기술을 도입하며 빠르게 변모하고 있다. 따라서 지속적인 경쟁우위를 확보하고, 차별화된 호텔경영과 마케팅 전략을 수립하는데 있어 의미 있는 자료가 될 것이다.

• 한국조리학회지
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• 제23권3호
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• 한국조리학회지
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• 제14권4호
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• 한국조리학회지
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• 제14권2호
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• pp.237-248
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• 2008

This study is on the carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. It investigated 413 cooks working for hotels and luxury restaurants to examine how they recognize carving decoration. The purpose of this study is as follows. First, it examines the present condition of educating cooks about carving decoration. Next, for their general perception of carving decoration, it investigated the most popular field in which carving decoration is used, the types of carving decoration they want to learn most, and the types of business which need carving decoration most by the type of carving. The research result finds out that many cooks have much interest in carving decoration, and it seems that carving decoration is necessary when they are working. However, educational institutions they can learn the skills have not been established. This research shows its necessity in the education system with fundamental data.