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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.
파티플래닝(Party Planning)의 속성에 대한 탐색적 분석과 고객들의 인지도 비교
정유경,김선희 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.
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.
연관규칙을 이용한 호텔 레스토랑 고객의 이용 행태 분석
정유경(Chong),Yukyeong ) 한국호텔외식관광경영학회 2003 호텔경영학연구 Vol.12 No.2
The current research is designed to apply association rules in database marketing for the hospitality industry. It seeks to identify if there is any associated relationship regarding restaurant customers` behavior patterns for visiting 10 different restaurants in a hotel. Thus, the purpose of this study is to present the usage of the association rules as a type of data mining technique to develop new strategies for cross-selling based on CRM. Historical longitudinal data including 11,466 restaurant transactions performed by 959 customers provide that there are some important association rules on restaurant customers` visiting patterns. Values of support, confidence, and improvement establish cross-correlation matrix to show clear relationships among restaurants. MDS graph also display distance or dissimilarity that imply how different two restaurants are and similarity that provide how similar two different restaurants are. The results of the current research suggest that marketers should try to discover useful knowledge from a set of existing database.