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호텔 객실의 일반 및 특별서비스가 고객만족에 미치는 영향 : 대전지역을 중심으로
곽용섭(Kwock, Yong-sub) 한국문화관광학회 2001 문화관광연구 Vol.3 No.1
This study is focused on how the special service for hotel guest rooms has an effect on customers satisfaction. Analyzing the degree of satisfaction according to the statistics of population such as sex, age, education, and occupation, it has turned out that most customers feel satisfied. Referring to the correlation between the degree of satisfaction and frequency of using hotel, the guests, who visit hotels more frequently, feel more satisfied. In addition, customers frequently use incidental facilities in a hotel, and accompany their families. For customers satisfaction after using hotel service products, it has turned out that there are relation in the statistics, and especially, the special service for hotel guest rooms leads to customers visiting again or recommendation to other customers. In consideration of the fact that the evaluation on the special service products has even more persuasive power than the normal service products, we can find the special service products has an enormous influence over customers satisfaction. Therefore, based on the deduced facts how customers responded to the special service products and normal service product, this study can contribute to investigating the relationship between the special service products for hotel guest rooms and customers satisfaction.
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패밀리레스토랑의 고객만족과 재방문 의도에 영향을 미치는 매개변수에 관한 연구
곽용섭(Kwock, Yong-Sub),방문선(Bang, Moon-Sun) 한국문화관광학회 2003 문화관광연구 Vol.5 No.1
The study was conducted to investigate the causal relationships among the service quality, customer satisfaction, and re-visitation, and to verify the existence of intervening variables which affect on the relationship between customer satisfaction and re-visitation in the restaurant industry. To satisfy this purpose, a survey questionnaire was developed and distributed to the customers in three family restaurants in Daejon. A total of 374 questionnaires was collected and analyzed by SPSS statistical program. The results of statistical analysis confirmed the causal relationships among the key variables(service quality, customer safisfaction, and re-visitation) and the existence of intervening variables which affect on the relationship between customer satisfaction and re-visitation. The intervening variables (A desire to diversification and the quality of relationship) had positive effects on the relationship between customer satisfaction and re-visitation.
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서진욱(Jin wook Seo),곽용섭(Yong sub Kwock),유종서(Jong seo Yu) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1
Over the 200 years, American foods are changed and developed with ethnic flavor. In the early stage of ethnic food, it served mainly to each nationality and later enjoyed to more diverse people. Now ethnic foods represent a dynamic and developing category. Many American consumers have become far more interested in foods with strong taste profiles. Spicer foods are getting more and more acceptable. There is still one spicy Asian cuisine so unknown to many Americans that it's as if it were meant to be a secret. And it almost is. Korean food - bold, healthful, a treasure for the adventurous - has almost been reserved for Koreans, whose restaurants have made little effort to reach beyond their traditional clientele. Koreans often ask themselves why Americans haven t discovered their cooking, said Namji Steinmann, the vice president for education of the Asia Society. "The main reason is that the food is not marketed to non-Koreans; ' she said. And the neighborhoods where it can be found are few. But that is slowly changing. From the early 1990's, there were Korean restaurant opening as not "pre-ethnic cuisine" but for the "culture or restaurant -oriented" concept. On the report of National Restaurant Association s Ethnic cuisine, we found that there are 3 types of ethnic cuisine lover's. They analyzed those 3 consumer attitude as "Culture Oriented", "Restaurant Oriented" and "Preparation Oriented". That classification implies lots of meaningful suggestions to ethnic-cuisine restaurant operator. We can apply it into various pre-studied materials about "Korean food for Globalism" That mans both marketing or operation strategy should applied to each segment of customer. By that Korean food can enjoyed more as ethnic cuisine and it means "Korean for Globalism"
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중국 호텔종업원의 경력정체가 조직몰입과 이직의도에 미치는 영향에 관한 연구
하소허 ( HE Shaoxu ),곽용섭 ( Kwock Yong-Sub ) (사)한국마이스관광학회(구 한국컨벤션학회) 2021 MICE관광연구 Vol.21 No.2
The purpose of this study is to provide theoretical and practical strategic human resource guidelines to the hotel industry in China. To satisfy the purpose of this study, the effects of career plateau on organizational commitment and turnover intention were investigated. A total of 336 questionnaires of hotel employees in China were analyzed by using frequency, factor, and regression statistical analyses. The results revealed the negative effects of carrier plateau on organizational commitment, the positive effects of carrier plateau on turnover intention, and the negative effects of organizational commitment on turnover intention. Finally, based on the results some practical human resource strategies that may help meet the needs of personal occupation, enhance the sense of belonging to organizations, and reduce turnover intention were suggested.
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호텔 객실의 일반 및 특별서비스가 고객만족에 미치는 영향 : 대전지역을 중심으로
곽용섭 한국문화관광학회 2001 문화관광연구 Vol.3 No.2
This study is focused on how the special service for hotel guest rooms has an effect on customers satisfaction. Analyzing the degree of satisfaction according to the statistics of population such as sex, age, education, and occupation, it has turned out that most customers feel satisfied. Referring to the correlation between the degree of satisfaction and frequency of using hotel, the guests, who visit hotels more frequently, feel more satisfied. In addition, customers frequently use incidental facilities in a hotel, and accompany their families. For customers satisfaction after using hotel service products, it has turned out that there are relation in the statistics, and especially, the special service for hotel guest rooms leads to customers visiting again or recommendation to other customers. In consideration of the fact that the evaluation on the special service products has even more persuasive power than the normal service products, we can find the special service products has an enormous influence over customers satisfaction. Therefore, based on the deduced facts how customers responded to the special service products and normal service product, this study can contribute to investigating the relationship between the special service products for hotel guest rooms and customers satisfaction.
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