• Korean Institute of Interior Design Journal
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• no.37
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• pp.95-102
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• 2003

It has been true that major investment among local business hotels were placed in furniture design character as there are increasing number of international events hosted by Korea. The study, under these circumstances, as a study In advance to see the design feature and trend of local business hotel's guest room furniture, has done interview with guest room manager, photographing of rooms, actual survey for analysing guest room plane surface, etc., researcher directly visiting 15 hotels that have special first grade businessmen only floor in Seoul. In addition, a survey has been done to know if each hotel room and furniture has particular image, from this survey the design feature of local business hotel's guest room has been analysed, and the result is as following. The result shows that similar pattern is applied in furniture placement of each guest room but for the furniture type and design concept, some try to re-design of wooden furniture available in Lee dynasty and others adopt European style like France and United Kingdom for the realization of semi-classic image. Typical material and color is red oak and maple.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.