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- 저자 : ( Yukyeong Kathy Chong ) (검색결과 2 건)
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Development of Customer Scoring Models using Hotel Restaurant Database
Yukyeong Kathy Chong 한국관광학회 2010 International Journal of Tourism Sciences Vol.10 No.1
The current research is designed to apply scoring modeling in database marketing for the hospitality industry. This research seeks to determine if previous historical data can predict future behavior patterns of individuals and groups in terms of frequency of visiting restaurants. The purpose of this study is to develop a scoring modeling to predict existing customers' future behavior using a restaurant database in a hospitality industry. The data set used for this study includes 956 customers and 11,242 restaurant transactions in a hotel from January through December. The current study builds individual models and compares those individual models to an aggregating model in terms of model assessment and prediction power.
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특급호텔 조리부서와 구매부서의 부서간 협조가 조리사의 식자재 관리 수행도와 구매시스템 만족도 및 직무 만족도에 미치는 영향
정유경,이종길,곽동경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2
The current study addresses the issue of whether the extent of cooperation between purchase and production departments relied on the food-times management, purchase process and cook's own job satisfaction. A self-administered questionnaire comprised of 61 statements was presented to the anonymous cooks to assess their perception of inter-departmental cooperation. Also, we asked them to evaluate the performance of food-items management, satisfaction with purchase process, i.e. purchase process, food-items, food suppliers, and job satisfaction. Out of 367 responses, 342(93.2%) were available for analysis. The demographic characteristics of the respondents are presented and six hypotheses were tested using SPSS 11.0 and AMOS 5.0. The structural equation analysis revealed that the departmental cooperation between purchase and production departments, the exogenous variable, was not directly related with the respondents' job satisfaction. However, it was indirectly related with the job satisfaction through the two endogenous variables: -satisfaction with purchase process and performance of food-items management.
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