호텔 조리종사원의 지각된 혁신수용 속성이 친환경 경영활동 행동의도에 미치는 영향 - 계획된 행동이론을 적용하여 -

류을순,서상원,복종대 관광경영학회 2015 관광경영연구 Vol.67 No.-

This study proposes an integrated model that combines the theory of innovation adoption and the theory of planned behaviour(TPB) to investigate the attitudinal and behavioral decision factors on green practice. To achieve this purpose, data were collected by hotel culinary employees. A total of 180 employees were participated in this study from June to July in 2015. The data were analyzed by SPSS 21.0 statistical analysis program. The results demonstrate that perceived innovation adoption attributes had positive effects on attitude and green practice behavior intention partially. Specifically, relative advantage and trialability significantly affected attitude. Also, relative advantage, trialability and observability significantly affected green practice behavior intention. Lastly, attitude, social influence and perceived behavioral control had positive effects on green practice behavior intention. These findings offer practical guidelines for effective policy for hotel culinary employees to increase accepting environmental management activities. Finally, practical implications and suggestions for future research are discussed.

호텔조리종사자의 환경의식적 변수가 친환경경영활동 수용의도에 미치는 영향

류을순,서상원 관광경영학회 2018 관광경영연구 Vol.83 No.-

The environment is emerging as an important global issue, raising interest and inspiring a sense of responsibility to establish and adopt environmentally-friendly policies and practices in hotel restaurants that can have a serious impact on the environment. In this context, this study identified the factors that influence acceptance intention of green practices among hotel kitchen employees and proposed an effective way forward for companies to efficiently expand such activities and furthermore, develop into a sustainable enterprise. In an effort to attain the goals of this study, a contemplation of preceding research was undertaken to identify factors influencing an individual’s environmental behavior, namely, environmental knowledge, environmental concern, and perceived effectiveness regarding environmental behavior. These factors were applied to the Theory of Planned Behavior by Aizen (1991). The concept of moral norm was also administered to empirically verify the relation between variables. A parent population was selected among kitchen employees in five-star and four-star hotels located in Seoul. As a result of the verification, six hypotheses out of a total of thirteen were found to be meaningful, whereas seven hypotheses were not. Finally practical implications and suggestions for furture research are discussed.

외식기업의 친환경경영활동, 친환경적 태도, 지각된 소비자 효율성이 구매의도에 미치는 영향

류을순(Eul Soon Ryu),서상원(Sang Won Suh) 한국관광연구학회 2015 관광연구저널 Vol.29 No.11

Many foodservice operators have recognized the importance of promoting environmental awareness to create competitive advantages. Despite this, limited research exists on sustainable restaurant practices, attitudes and perceived consumer effectiveness toward purchase intention. The purpose of this study was to investigate the impact of these constructs on consumers’ purchase intention toward green restaurants. This study identified key dimensions and measured sustainable restaurant practices, eco-friendly attitudes, perceived consumer effectiveness and consumers’ purchase intention. This study was conducted by self-administered questionnaire survey method on customers using restaurants of Square1 mall in In-cheon from May to June in 2015. A total of 242 consumers were participated in this study. The data were analyzed by SPSS 22.0 and AMOS 18.0 statistical analysis program. Factor analysis showed green practices and eco-friendly attitudes could be understood in terms of 4 factors each. Results showed that green ingredients, reuse/recycle and communication factor had significant effects on consumers’ purchase intention toward green restaurants. Also, Attitudes toward importance, inconvenience-taking and perceived consumer effectiveness had significantly affected consumers’ purchase intention toward green restaurants. These findings offer practical guidelines for effective green marketing management in restaurant operations. Finally, practical implications and suggestions for future research are discussed.

한식 뷔페 레스토랑의 서비스품질과 음식품질이 지각된 가치, 고객만족, 고객충성도에 미치는 영향 - 경쟁업체의 지각된 가치의 조절효과를 중심으로 -

서상원,류을순 관광경영학회 2016 관광경영연구 정기학술 세미나 Vol.2016 No.02

한식 뷔페 레스토랑의 서비스품질과 음식품질이 지각된 가치, 고객만족, 고객충성도에 미치는 영향 - 경쟁업체의 지각된 가치의 조절효과를 고려하여 -

서상원,류을순 관광경영학회 2016 관광경영연구 Vol.69 No.-

This study was conducted in order to promote qualitative and consistent growth of Korean buffet restaurant. This study aimed at examining the interrelationships among service quality, food quality, perceived value, customer satisfaction and customer loyalty in Korean buffet restaurant. Also this study examined the moderating effects of perceived value of competitor on customer satisfaction and loyalty as the environment changes rapidly. The findings of this study were based on SPSS 21.0 of a convenience sample of 169 respondents. The results demonstrated that service quality and food quality had positive effects on perceived value. Also, perceived value significantly affected customer satisfaction and customer loyalty. Lastly, the moderating effects of perceived value of competitor on the association of perceived value and customer satisfaction and loyalty were not significant. The results indicated that Korean buffet restaurants should focus primarily on service quality, food quality, and perceived value. Finally, practical implications and suggestions for future research were discussed.

예비 크루 양성학과의 교육서비스 품질이 교육만족도 및 진로준비행동에 미치는 영향 : 크루즈전공과 항공서비스전공간의 비교를 중심으로

연지영,류을순,이재곤 관광경영학회 2016 관광경영연구 Vol.73 No.-

Tourism is a labor-intensive industry based on human resources that offers intangible services to customers, and therefore, it is vital for universities to foster and produce capable people and deploy them in the field. Many universities with the goal of fostering such talented minds educate and train students with multilateral education programs and techniques. Recognizing the importance of quality education at schools in fostering capable people for the tourism industry, this study aims to contribute to more effective university education by examining the factors that comprise education service quality, and the recognition of students and importance of each factor. In order to assist the curriculum planning and operation of departments training stewards and stewardesses on cruise ships, a promising sector in the tourism industry, this study undertook a comparative analysis with the airline services department. The proposed research model is tested via a survey of 200 students majoring in airline and cruise services. The results of this study confirmed that education service quality has a positive influence on education satisfaction, and students satisfied with education services shows more active willingness to prepare for their career paths and taking action. This study suggests universities must reinforce administration, programs, and environment, together with the role of the faculty, in order to foster capable people who can offer differentiated tourism services in Korea.

한식 프랜차이즈 레스토랑의 물리적 환경이 관계품질에 미치는 영향에 관한 연구

김춘곤 ( Chun Gon Kim ),류을순 ( Eul Soon Ryu ) 관광경영학회 2010 관광경영연구 Vol.43 No.-

The purpose of this study is to examine the importance of physical environment of Korean-Food Franchise Restaurant and to evaluate the impact of physical environment on customer satisfaction, reliability and commitment. Data were collected using questionnaires asking the preference to the attributes that make up the physical environment of Korean-Food Franchise Restaurant. After pilot study a survey was done. After 300 questionnaires were handed out, the 277 answer sheets were analyzed from responding customers except for incomplete ones. Conclusively research shows that physical environment has a positive effect to the quality of relationship. The findings help restaurant managers and practicioners to understand the importance of physical environment and their influence on quality of relationship. They have to invest their resources more efficiently making changes to physical environment to increase the quality of relationship.

호텔 뷔페 레스토랑의 메뉴선택속성이 고객만족 및고객 재방문의도에 미치는 영향에 관한 연구

서상원 ( Sang Won Suh ),류을순 ( Eul Soon Ryu ) 관광경영학회 2015 관광경영연구 Vol.66 No.-

Recently a buffet restaurant has become prominent in the Korean dining industry because people can enjoy eating various kinds of unique and healthy dishes for a low price. Moreover, as the restaurant continues to improve the quality of its menu through the introduction of fresh ingredients and interesting recipes, its popularity continues to rise among diners at the five-star hotel’s buffet restaurant. The Purpose of this study is to conduct a study about customers’ satisfaction with selected foods in the restaurant based upon the number of return diners to the hotel’s restaurant. A total of 319 costomers were participated in this study. The data were analyzed by SPSS 22.0 statistical analysis program. The results demonstrate that menu quality and menu composition had positive effects on customers’ satisfaction and revisit intention. Also customers’ satisfaction had positive effects on revisit intention. Therefore, maintaining the quality of the menu and concentrating on menu composition continuously to match customers’ desires for the menu in the hotel’s buffet restaurant have a powerful influence on improving customer’s satisfaction. These findings offer practical guidelines for effective marketing strategy for the unique hotel buffet restaurant. Finally, practical implications and suggestions for future research are discussed.

조리종사원의 비언어적 커뮤니케이션이 서비스품질지각, 고객만족, 신뢰, 고객충성도에 미치는 영향

서상원(Sang-Won Suh),류을순(Eul-Soon Ryu) 한국관광연구학회 2016 관광연구저널 Vol.30 No.2

호텔 뷔페레스토랑 이용에 있어서의 구전의도에 영향을 미치는 주요 요인에 관한 연구

이정한(Lee, Jeong Han),최정일(Choi, Jeong Il),류을순(Ryu, Eul Soon) 한국서비스경영학회 2015 서비스경영학회지 Vol.16 No.1

Many studies have been conducted to investigate the factors and processes that intervene between service quality of hotel buffet restaurant and customer satisfaction or revisit intention. Despite the increasing interest on hotel buffet restaurant, the previous approaches have not been integrated in terms of principal components of decision making, willingness to revisit and word-of-mouth intention. This study attempts to empirically evaluate the relevance of behavioral and physical factors how customers select the hotel buffet restaurant and they have word-of-mouth intention after visiting hotel buffet restaurants. Through previous studies, this study extracts the five factors of service quality factors of PZB(1985), servicescape, and brand value as independent variables. This paper attempt to find out the effect of these variables on revisit intention and word of mouth intention and then the role of customer satisfaction as a mediating variable. As a result, customer satisfaction is positively influenced by tangibles, assurance, responsiveness, empathy among service quality factors and it is also positively influenced by cleanliness in the property of servicescape and by brand value. Moreover, customer satisfaction positively influences revisit intention and word-of-mouth intention and revisit intention positively influences word-of-mouth intention. These findings will contribute to the field of hotel buffet restaurant by providing an integrative viewpoint in service operations and strategy.