교육훈련 학습조절효과에 따른 조직유효성 연구

최성기(Choi seong-gi),김형일(Kim Hyeong-Il),이은준(Lee Eun-Jun) 한국관광레저학회 2011 관광레저연구 Vol.23 No.1

패밀리 레스토랑 서비스品質과 差別化 戰略이 再訪問意圖에 미치는 影響

崔誠氣(Choi, Seong-Gi),李殷俊(Lee, Eun-Jun) 청운대학교 관광산업연구소 2010 관광산업연구 Vol.4 No.2

The objective of this research is to examine that estimation of service quality which the customer feels personally after using Family restaurant centering around the customer who uses Family restaurant in Seoul area has an effect on Service Quality, Differentiation Strategy and revisit intention of customer. It can be analyzed that research result can generally have an effect on Differentiation Strategy and service quality according to service quality of Family restaurant and also revisit intention. In regard of management of Family restaurant, customer Differentiation Strategy will be rose by improving and maintaining good service quality through ceaseless effort to seek for and improve the way of persistent service quality measurement and revitalization of human service educational program of employee as well as establishment, taste of food etc. Research result shows that heightened customer satisfaction like this can continuously maintain revisit of Family restaurant from customer.

외식기업 종사자 갈등유형이 조직성과 및 자기효능감에 미치는 영향 연구

최성기 ( Choi Seong-gi ),이은준 ( Lee Eun-jun ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.6

This study shows that the types of conflict are increasing due to the various types of work of catering workers, which are becoming more and more diverse, and that these problems are creating new problems in terms of corporate management. We intend to present various variables of corporate management personnel management by analyzing the relationship between conflict type variables, organizational and self-efficacy variables. H-1 was partially adopted to summarize the results of the empirical analysis for verification. The type of conflict of validation has a significant impact on an organization's performance. As a result of hypothesis testing, emotional conflict and work conflict between conflict types showed an influence relationship, and related conflict factors were rejected. The H-2 was also partially adopted. As a result of the verification, among the factors of conflict type, relationship and work conflict had an effect, whereas emotional conflict factor was rejected. It is judged that various measures are necessary to improve employees' self-efficacy. H-3 was adopted, and self-efficacy also increases if there is organizational performance, which is the same as the previous research results, and suggested the direction for the company to move forward.

관광 융복합 창업 물리적환경이 고객만족 및 구전의도에 미치는 영향 : 푸드테크를 중심으로

최성기(Choi, Seong-Gi) 한국외식경영학회 2021 외식경영연구 Vol.24 No.3

본 연구는 급변하고 있는 관광산업 창업에 필요한 융복합요인에 의한 물리적환경이 고객만족과 구전의도에 미치는 영향을 알아보기 위한 연구이다. 연구의 이론적 배경과 정의는 선행연구를 바탕으로 작성되었으며 연구의 범위는 창업이 용이한 관광산업의 한분야인 외식업체에 방문한 소비자를 대상으로 자기 기입식 설문지 방식으로 배포하여 작성하였다. 조사 시기는 2021년 2월 1일부터 3월1일가지 29일 동안 실시하였다. 분석방법은 SPSS 21.0을 이용하여 인구통계학적 특성, 요인분석, 신뢰도 분석, 단순·다중회귀분석, 매개효과분석을 실시하였다. 물리적환경 중 시설인테리어를 제외한 어플리케이션, 서비스 로봇, 무인주문결제시스템은 고객만족에 유의한 영향을 미치는 것으로 나타났다. 관광산업 창업시장에 있어 외식업체에 방문한 소비자의 고객만족은 구전의도에 유의한 영향을 미치는 것으로 나타났으며 관광산업의 융복합에 의한 물리적환경 중 서비스로봇을 제외한 어플리케이션, 무인주문결제시스템, 시설인테리어는 구전의도에 유의한 영향을 미치는 것으로 나타났다. 본 연구에서는 관광산업의 외식분야의 융복합 창업요인에 의한 물리적 환경에 대한 소비자들의 반응을 파악하고 이에 따라 관광산업 그중 외식분야의 창업 발전방향을 제시하고자 한다. This study is a study on the effect of the Tourism Convergence Start-up physical environment on customer satisfaction and oral intention by convergence factors of the restaurant industry. The scope was distributed to consumers who visited restaurants through self-populated questionnaires. The survey was conducted for 29 days from February 1 to March 1, 2021. Using SPSS 21.0, analysis of demographic characteristics, factor analysis, reliability analysis, simple·multiple regression and mediated effect analysis were conducted. Among physical environments, applications, service robots, and unmanned order payment systems have a significant impact on customer satisfaction. Customer satisfaction has been shown to significant effect on the intention of the word of mouth. The rest of the physical environment, except for service robots, has a significant impact on the major preceding research way. In this study, we aim to identify consumer responses due to convergence factors in the Tourism Convergence Start-up and to present the direction of development of the Start-up industry.

관광전공 대학생의 개인적 특성에 따른 창업의지·창업행동에 미치는 영향

최성기 ( Choi Seong-gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2021 호텔리조트연구 Vol.20 No.2

The purpose of this study is to examine factors influencing entrepreneurial behavior and identify the effects of the individual characteristics university students majoring in tourism on both entrepreneurial intention and behavior. H1 was tested to show that risk-taking tendency and achievement-motivation, among individual characteristics, have significant effects on entrepreneurial intention, while both entrepreneurial preference and confidence have no effects on it, so H1 was partially adopted. H2 was tested to show that risk-taking tendency and achievement- motivation, among individual characteristics, have significant effects on entrepreneurial behavior, while both entrepreneurial preference and confidence have no effects on it, so H2 was partially adopted. H3 was tested to show that entrepreneurial intention has a significant effect on entrepreneurial behavior, so H3 was adopted. University students majoring in tourism do not receive adequate entrepreneurship education, as shown in their general characteristics. Above all, the education system helping them establish professional knowledge, skills and attitudes regarding start-up should be provided to reflect undergraduates' confidence on reality. In addition, it is thought to be necessary to alleviate their fear of entrepreneurial failure and develop policies for rehabilitating entrepreneurial failures. Finally, education policies should be established to develop and execute entrepreneurial education for helping them cope with the fourth industrial revolution at least in universities. The future research needs to deeply examine many environmental factors influencing both entrepreneurial intention and behavior, except for individual characteristics.

일식 레스토랑의 물리적 환경이 고객충성도와 재방문의도에 미치는 영향

최성기 ( Seong Gi Choi ),전민호 ( Min Ho Jeon ),김은진 ( Eun Jin Kim ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.2

본 연구에서는 다양한 서비스 품질 결정 요인들 중에서 특히 물리적 환경이 일식레스토랑을 이용하는 고객들에게 어떠한 영향을 미치는지 알아보고, 이후 물리적 환경이 고객충성도와 재방문 의도에 끼치는 영향을 살펴봄으로써 레스토랑 경영자들이나 외식 사업을 시작하는 사람들에게 보다 나은 발전과 함께 고객의 충족을 위한 시사점을 제공하고자 하였다. Our restaurant industry here in Korea, as a result of increasing income level helped by continuous economic growth, has grown into a massive market, quickly becoming significant part of life and now entering into competition requiring differentiated services is a must. As a measure to enhance a customer`s perception of service quality and satisfaction, investment in physical environment and differentiation have been considered by customers as part of differentiated services. It provides customers with informative clue to products searching and becoming a factor to having an impact on a Japanese restaurant itself, attitudes toward a Japanese restaurant and customer`s expectations inducing revisit. Especially for a Japanese restaurant, it needs to provide not only best service but discreetly consider details of size of a facility and interior designs. It needs taste of food and quality as well as varying factors to induce customers` satisfaction and revisit. Having looked into impacts of especially physical environment , among diverse decisive factors to service quality, of a Japanese restaurant on customers and later on customer loyalty and their revisit intent in this study, it has a purpose to provide restaurant owners and restaurant business starter with better developments and an indicator for customers` satisfaction.

LOHAS Image가 메뉴선택성향 및 고객행동의도에 미치는 영향에 관한 연구

최성문 ( Choi Sung Moon ),이은준 ( Lee Eun Jun ),최성기 ( Choi Seong Gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2016 호텔리조트연구 Vol.15 No.3

The purpose of The Effects was to The recent development of hotels and the food service industry has let customers have the needs for food, and many incidents related to food such as environmental pollution, the nuclear crisis, avian influenza, and the mad cow crisis have aroused consumers`` interests in health. Considering the fact that currently consumers have lots of interests in health and seek well-being or LOHAS, the purpose of this study is to grasp and deal with consumers`` demands and needs appropriately. A main survey was performed from September 24 to October 1, 2015 targeting adult men and women having the experience of using hotel restaurants. A total of 300 questionnaires including items related to hotel restaurants`` LOHAS image, menu selection tendency, and customer behavioral intention were distributed and 294 were returned, and 279 were used for the final analysis excluding 15 containing negligent or omitted responses. In conclusion, it could be found that hotel restaurants`` LOHAS image influences, menu selection tendency, and customer behavioral intention. Thus, it is necessary to use hotel restaurants`` LOHAS image in menu development, marketing, sales promotion, and advertising to increase sales and improve hotel images.

올림픽 개최지 이미지가 음식관광ㆍ지역 활성화에 미치는 영향연구 - 평창올림픽 강릉특구를 중심으로 -

정규선 ( Jeong Gyu-seon ),최성기 ( Choi Seong-gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2021 호텔리조트연구 Vol.20 No.1

I would like to introduce the results of this research and the following implications. First of all, it is found that the three variables of the venue image perceived by citizens uniformly affect the essence, economy, experience and pursuit value of food tourism, but the cognitive image does not affect the experience value, and the behavior image does not affect the essential value. Second, according to the analysis, the cognitive and emotional image of citizens in the venue has an impact on local activation, but the behavioral image does not. Considering that behavioral image is an important factor in regional activation, we have come to the implication that it must be used as an opportunity to redefine the image of the city. Finally, citizens believe that the economic value and pursuit value of food tourism have an impact on regional activation, but the essence and experience value have no impact. This prioritizes the importance of reasonable prices, unique tastes, health and unique local cuisine, and suggests that food tourism should be promoted by inheriting and developing various food cultures and storytelling. As a hint of the overall results of this study, we believe that it is necessary to work hard to develop regional activation variables related to tourism and reflect them in policies. It is necessary to be able to estimate the economic impact of tourism consumption. For this reason, it is necessary to establish a data collection system that can determine the number of tourists based on tourism purposes and types of tourism, and to establish an efficient environment. An analysis system can be used to establish policies.

외식산업체 종사자의 핵심역량에 따른 조직성과 및 고객 지향성 연구

이은준 ( Lee Eun-jun ),최성기 ( Choi Seong-gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.1

This study suggests that developing a company's core competencies is needed as a means of enhancing employees' continuous organizational performance. In particular, it would be clear that companies with competent employees in the dining-out industry structure, where competition is intensifying, will gain a competitive edge, and long-term investment should be made rather than short-sighted investment. This investment will improve customer ori­entation in the long term and will play an important role in the differentiated competitiveness of catering companies. The catering industry, among other industries, can be described as a special field in which the growth of companies depends on various aspects of human resources. Can be. It is time to develop a system that can reinforce these various aspects. Catering companies are one of the human service industries, which makes it difficult to make them uniform. However, the results showed that each company's core competencies would be well-applied and applied to the corporate education field, which would be a big sketch for long-term corporate performance.

호텔從事員의 變革的 리더십이 職務滿足 및 成果에 미치는 影響

具本鎬(Koo, Bon-Ho),崔誠氣(Choi, Seong-Gi),李相正(Lee, Sang-Jung) 청운대학교 관광산업연구소 2011 관광산업연구 Vol.5 No.2

The leadership and management skill to work effectively can guarantee the successful of the organization . Therefore, for the hotel business to survive in severe competition, hotel manager's leadership and hotel employee's capability to comply it is the key to the good performance of the organization. This study has limitations in some expects. First, we have just selected target hotels located in Seoul. Second, we surveyed the hotel employee working in high-class hotels. That may lead to the unsuccessful verification of the leadership performance. Third, we also took the employee's view point into consideration in studying the relationship between hotel manager and hotel employee, thus the hotel manager perspective was not counted in. To overcome the limitations in this study, more deep research and better methodology are hoped to be employed. The studies toward the leader, not toward the employee should also be considered in the future research.