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고객의 성격유형에 따른 특급호텔 양식당 선택속성에 관한 연구
우성근 ( Sung Kuen Woo ),윤상철 ( Sang Chul Yun ),안성근 ( Sung Kuen Ahn ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.1
The goal of this study is to draw the most proper cause and suggest the method for considering the competitive power of the western restaurant in deluxe hotel by verifying the selective attribute of western restaurant according to customer`s character before real purchase action of various customers using hotel`s western restaurant occurs. Its research results are as follows: First, when considering the difference between the specialty of customer and the selective attribute of the western restaurant of special grade hotel, it showed that it wasn`t influenced by the quality, service and image of the food of the western restaurant of special grade hotel, however, it also showed that it wasn`t also influenced by its facility and environment. Second, when considering the difference according to the selective attribute of the western restaurant of hotel and the character of customer, males thought that the quality, facility and environmental factor of the food are important and females thought that image factor is more important.
윤세환 ( Se Hwan Yun ),우성근 ( Sung Kuen Woo ),홍경옥 ( Kyung Ok Hong ) 한국호텔리조트카지노산학학회 2003 호텔리조트연구 Vol.1 No.1
This study tested the following issues to analyse the effects to the reliability, in service quality by travel agents` as well as awareness in work place fairness. The results showed that distribution fairness and process fairness had no effect on the reliability to the supervisors, interaction fairness influenced on the reliability to the supervisors.
허영선 ( Young Sun Hur ),조용범 ( Yong Bum Cho ),우성근 ( Sung Kuen Woo ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2008 호텔리조트연구 Vol.7 No.2
This study aims at upholding and developing the wonderful wedding cuisine. This paper tries to present the form of modern wedding cuisine that fits this age by cherishing a desirable traditional marriage culture in the future and thereby doing away with the complexity of the traditional wedding cuisine and the retaining the true meaning of simple and Korean wedding cuisine and reducing the social economic and psychological burdens for people preparing wedding cuisine. To this end, this study surveyed how much the residents in Busan, Kyongnam province recognize and prefer the traditional cuisine based on the precedent studies on recognition of marriage dishes over the last few years. This study surveyed males and female adults over 20 years old from April 16th to May 5th in order to analyze the recognition and necessity of the traditional marriage cuisine. The following is the summary of the analysis. When it comes to the most important dish among the traditional wedding cuisine, 31.6% of 101 answered a large feast table, 29.4% of 94 Ibagi dishes which the bride side prepare and send to the bridegroom side, 27.8% of 89 Pyebaek, which is the cuisine the couple exchange and 9.2% of 29 Bongchi rice cake, which is meant to wish the newly wed living together to an old age.
禹聖根 경기대학교 호텔경영연구소 1997 호텔경영연구논총 Vol.- No.5
Today, the restaurant of the tourist hotel seems to have become a public place to take a rest and sell various nutritious foods like a home as a public facility contributing to public welfare, while seeking after profit. It is true, however, that customers usually come to the restaurant to pursue taste, leisure, and social association rather than to satisfy their appetite or supplement their nutrition. When the marketing structure for foods and beverages are well established systematically and strategically, the customers are able to purchase their goods at the same price, in the same facilities and circumstances, and it is true that the goods sell well in these circumstances. But when the sales channel is not closely linked with the customer it is almost impossible to expect any satisfactory sales. No matter how good the sales policy may be, it will be very hard to attract as many customers as possible and increase sales without carrying out the sales strategy. Also to be noted is the fact that the intangible resources, such as the supply of quality commodities, the fascinating environment of the restaurant, and the kind and friendly services, will make a great contribution to promoting the sales of the eating and drinking business. Therefore, it is necessary for the management to closely examine and analyze the means of sales policy, and at the same time find out the problems, if any, and improve them. The following is a summary of the reform measures on the sales strategy, resulted from this research. 1. To overcome the severe competition, it is necessary to create the circumstances of the restaurant in hopes of satisfying the demands of customers. 2. The activities of public relation regarding the sales of merchandise should be continued through the mass media. 3. It is also necessary to try to incite the customer's interest through various events. 4. It is desirable to participate in the events of various social organizations as a sponsor and draw customers via the mass media. 5. It is necessary to intensify lobbing activities to promote the sales of goods through the related organizations. 6. It is also necessary to render social services in a bid to produce a good image through the donations to the asylums for the aged and orphanages, and charity programs.