호텔종사원이 직무만족에 관한 연구

권영린(Young Lin Kwon),최정환(Jeong Hwan Choi) 한국호텔관광학회 2002 호텔관광연구 Vol.4 No.1

In this study, job satisfaction was examined and satisfaction level of hotel employees according to the type of job is to be analyzed after reviewing of type of job. Then, satisfaction factors in detail according to the feature of job which place an impact on internal motive of hotel employees and overall job satisfaction was verified. Issues to note based on the result of verification analysis are as following. First, hotel is required to establish flexible and fair promotion system so that employees could be reasonably promoted according to the individual ability. Second, according to the level of hotel where employees belong to, variance in level of wages and welfare has been manifested. Third, when task diversification, importance, independence, identity and feedback are fully provided to all parts of job, there are opportunities such as authority to make a decision in terms of diverse business relevant to job, knowledge and technology, importance of responsible business when customer is contacted and implementation of job as well as the chance to enhance an ability. Fourth, so as to improve overall job satisfaction in employees of hotel, fundamental issue to achieve is to create the basis for each employee of hotel to be proud of their job and take an interest in their job.

호텔기업의 부실예측모형에 관한 연구

권영린(Young Rin Kwon) 한국호텔관광학회 2002 호텔관광연구 Vol.4 No.2

프로빗모형을 활용한 인구통계학적특성과 선호여가행태가 골프참여에 미치는 영향

권영린(Young Lin Kwon) 한국호텔관광학회 2007 호텔관광연구 Vol.9 No.4

旅行社 人的資源管理要因에 따른 從事員의 組織沒入 硏究

權寧麟(Kwon, Young-Lin),李基鴻(Lee, Ki-Hong) 청운대학교 관광산업연구소 2009 관광산업연구 Vol.3 No.2

The objective of this study is to review the importance of HRM and its' role in travel agency, which can help to grasp the HRM factor in travel agency business. For the purpose of this study, a total of 340 questionnaires were distributed to participants between August 25, 2009 to September 15 and 320 returned, yielding a response rate of 94%. Of the 320 returned responses, 10 were discarded due to substantial missing information. Thus, 310 responses were used for analysis. The result of this study can be summarized as follows. Travel agency manager can enforce strategic HRM introduction for continuous growth of travel agency by these study findings. Also, because making HRM system of correct career development, merit rating, flexible benefits, communication in line of duty in employees' employment, can select important man-made calamity and promote travel agency's competitive power.

베트남호텔종사원의 인구통계적 특성에 따른 직무만족차이 연구

고재용(Jae Yong Koh),권영린(Young Lin Kwon) 한국호텔관광학회 2006 호텔관광연구 Vol.8 No.1

호텔從事員의 職務스트레스 要因이 職務滿足에 미치는 影響에 관한 硏究

朴鍾讚(Park, Jong-Chan),權寧麟(Kwon, Young-Lin),朴翔圭(Park, Sang-Gyu) 청운대학교 관광산업연구소 2008 관광산업연구 Vol.2 No.1

This paper studies the influence of job stress upon job satisfaction demonstratively. In the empirical study, the influential analysis of the job stress of the hotel employees on the job satisfaction was conducted by using questionnaires. The questionnaire investigation was conducted form the 350 employees of the five-star hotels located in Seoul. Remaining 340 questionnaires with the exception' responses 10 questionnaires were used for the analysis. For the statistical treatment of the investigated materials, Factor Analysis and Regression Analysis were adopted through SPSS 12.0 windows. The findings of the empirical analysis through these analytical techniques are summarized as follows: The job stressors have no statistical relationships with job satisfaction. The stressors were role conflicts, role overload, role ambiguity, business quality.

레스토랑의 고객만족과 재방문의사에 영향을 주는 선택속성에 관한 연구

이창기(Chang Gi Yi),권영린(Young Lin Kwon) 한국호텔관광학회 2001 호텔관광연구 Vol.3 No.3

The purpose of this study is not only to establish a kind of useful operation material for the Fusion Restaurants but also to suggest a further improvement for its field. The fusion restaurant is understood through the selection attributes of fusion restaurants made by some previous studies and case studies of the restaurants in the country based on the customers--oriented service looked in terms of restaurant owners. Lightening up the relation of the selection-attributes of fusion restaurant, the diversity and variety of customer`s taste could be recognized. The followings are some points deserve our attention through the study. First, considering from the point of the view that the perception of customers and future customers for fusion restaurant is 82%, even though the fusion restaurant started to be popular from the late 1990, it seems to be accomplished very highly in short period. It means that customers reflect very sensitively on new changes and are highly interested in new changes. Therefore it is the right time for various marketing promotions to switch the potential customers to actual customers. Second, compared to other existed family restaurants, selection-attributes for fusion restaurant shows that `experience of unique food` and `attractiveness of interior` are important. It suggests that customers are eager to experience new culture. So unprecedented promotion will help to increase customers. Third, main customers are shown to range from the late 20s to the middle 30s that is higher than that of family restaurant with professional job. It says that present young generations aged between 20s and 30s prefer to have special new experiences of different kinds of food culture and like to form a new cultural circumstance unlike the past time. From this point of view that they spend 30,000-50,000 won a time and enjoy once or twice a month as average, that there is a tendency could be backed up. Fourth, the average marks of 26 variables among the selection-attributes are shown mostly high and play important role in choosing the fusion restaurant. Especially cleanness, uniqueness, hygiene, sanitation, and fresh atmosphere should be considered all the time. Finally, what could be estimated is that customers strongly desire to try special food and to search for new things which they have never experienced in the regular family restaurant. This is the main reason for visiting fusion restaurant. Therefore the way to go for the future business of fusion restaurant is to make an effort for transformation that will be satisfied with new generations who want to preoccupy the special experience as well as to train and foster the competent cooks with decreasing their labor cost and developing the menu. This study was made in the basis of customers of fusion restaurant for the selection-attributes and satisfaction but some limitation were existed. First, as there were few previous studies for the selection-attributes of fusion restaurant, this study based on hotel restaurant, family restaurant and fast-food restaurant was not desirably examined. Second, data for the analysis of present situation of fusion restaurant were not sufficiently collected due to the lack of participating of the restaurants. Hopefully hereafter, further studies would be fulfilled and helpful for establishing possible marketing strategies supplementing the above mentioned limitations and deficiencies with executing compared analysis between fusion restaurant and family restaurant.

祝祭Service品質에 대한 訪問客과 Service 提供者의 期待差異에 관한 硏究

父淑眞(Boo, Sug-Jin),權寧麟(Kwon, Young-Lin),鄭善太(Chung, Sun-Tae) 청운대학교 관광산업연구소 2007 관광산업연구 Vol.1 No.1

This study was conducted to investigate perceptions of local festival service quality, Service quality gap models, especially marketing understanding gap(gap model 1), are designed to extract more implications and explanations of differences between service providers and customers in the study result. In addition to gap model 1, this study also uses gap analysis as an appropriate approach for examining the evaluation of festival service. The main goals of this study are as follows ; 1) Is there a significant difference between visitors' expectation of Icefish festival service and providers' perception of visitors' expectation(gap 1)? 2) Is there a significant difference between providers' expectation of visitors' expectation according to SERVQUAL factors? 3) Is there a significant difference between visitors' festival service perception and providers' expectation? This study identifies gap 1(marketing understanding gap) as statistically sinificant. The gap size of each SERVQUAL factor is a little different, especially assurance, reliability and responsiveness. The gap model has been used in this study to assess customer satisfaction with the assumption that discrepancies may exist between customer expectations before and after the delivery of service.

Home Meal Replacement 구매 수요영향요인에 관한 연구

한은진(Han, Eun-Jin),민혜선(Min, Hye-Seon),권영린(Kwon, Young-Lin) 한국관광레저학회 2018 관광레저연구 Vol.30 No.4