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호텔 식음료 룸서비스업무 운영의 개선방안에 관한 연구 - 대전지역 관광호텔 식음료 부서를 중심으로 -
류경민(Kyung Min Ryoo),이동근(Dong Keun Lee) 관광경영학회 2001 관광경영연구 Vol.11 No.-
The service is the most strategic and competitive way in the hotel industry. Also food & beverage department with high quality service is the most important point that can make hotel image and profit more competitive. Specially $quot;room-service$quot;, it can be the standard of the service mind of the hotel and the service education for the hotel staff. In these point room-service is a very essential part of the hotel industry. With the resonable management of room-service, we may get the much better image of the hotel. At the same time we can have the higher profit with it. So I have looked in to the market of the room-service and collected the sales amounts of almost hotels around Tae jeon so that we can compare them With these data I would find out how they manage room-service for getting the higher sales amount, what it is problem if it has the very low marketing and what is the way of solution. Then I would present the best way of the successful room-service management with improving the quality of the service.
거주 지역에 따른 초등학생의 학교급식 메뉴에 대한기호도와 만족도 조사
류경민(Kyung Min Ryoo),홍복자(Bok Ja Hong) 한국관광연구학회 2009 관광연구저널 Vol.23 No.2
This study is to raise up the satisfaction level of school meal by searching preference and satisfaction level of the same and to search for school meal menu that can provide students with rich nutrition by building right eating habits. Sampling was taken among elementary schools in the Kim-hae, Ma-san, Jin-juand Ha-dong. A total of 350 samples were distributed, and 338 samples were collected, and then among them valid 289 samples were selected for research. Answers were processed by SPSS 16.0. after date coding, and validated at 0.05 of significance level. The result of the study were as follows: 1. Preference and satisfaction level of school meal menu, tangerine, strawberry, yogurt, apple and watermelon show high preference and satisfaction level. 2. Analyzing differences in importance of school meal depending on residential areas, students in city areas answered diversity of menu and cleanness of tableware are important. 3. Analysis of difference in satisfaction levels, there are significant differences in all variables except for smell in cafeteria, decoration of the cafeteria and places of serving meals. Also, the satisfaction level of students in eup and myun areas was high.
관리자의 권한위임이 종사원의 서비스민첩성과 기업성과에 미치는 영향
류경민(Kyung Min Ryoo),정항진(Hang Jin Jung),신정신(Jeong Shin Shin) 한국관광연구학회 2013 관광연구저널 Vol.27 No.6
This study tries to investigate the relationships among power delegation, service agility, and corporate performance. After the literature review, hypotheses are proposed and the data are collected from employees of 10 major hotels in the Seoul metropolitan area. 300 questionnaires are distributed and 231 returned responses are used to test the hypotheses. Exploratory factor analyses and reliability tests are administered before testing the empirical relationships, and structural equation modeling are used to test the overall model and the hypotheses. The results show that power delegation has a positive affect on service agility, and service agility affect corporate performance positively, confirming the presumed relations. The limitations and future research agenda are provided as well.
류경민(Kyung Min Ryoo) 한국조리학회 2001 한국조리학회지 Vol.7 No.2
A Study on the improvement Method of Domestic Franchise System based on the study through the Dispute cases. Future franchise operating is hard to survive if it has it`s own competitive power in the fair trade. So first of all. Headquarter of franchise has the competitive power. Second, it has knowhow. because that knowhow is driving force which can lead a member of franchiser third, it can supply tableware and materials without a hitch. ln the conclusion, franchise operator has competitive power that are difference and fair. Also, when franchiser always cooperate franchise operating, that contributed! much to the growth of the foodservice. In the future, the study on foodservice of franchise should be go on more deeply.
류경민(Kyung Min Ryoo) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
A few years ago, hotel service was not usual to the people very much but it`s normally usual only for the higher-grade people. However now a days, it`s expected that hotel service is universal one with changing of life style. lt`s rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That`s why we cannot help thinking it the very important point at the hotel service. So we would like to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.
VIP고객 속성이 호텔 종사원의 서비스몰입, 직무스트레스 및 서비스 공정성에 미치는 영향
류경민(Kyung Min Ryoo),강경재(Kyung Jae Kang),박정하(Jung Ha Park) 한국관광연구학회 2010 관광연구저널 Vol.24 No.4
This study is to explore how hotel employees perceive service commitment, job stress, service fairness in serving VIPs compared to regular customers in tourist hotel. Sampling was taken among employees for deluxe hotels at Yusong in Daejeon. A total of 150 samples were distributed and 128 valid samples were selected for research. After a process of data coding, the questionnaire was analyzed using SPSS 18.0. As a result of factor analysis for VIPs 3 factors were extracted, for service commitment 3 factors were extracted, for job stress 4 factors were extracted and for service fairness 2 factors were extracted. To accomplish the purpose of this study three hypotheses were formulated, and the hypotheses were verified based on the analysis after survey was conducted. The results of study are as follows; First, it was found that VIPs have a positive effect on service commitment of hotel employees. Second, it was found that VIPs doesn`t have a positive effect on job stress of hotel employees. Finally, it was found that VIPs have a positive effect on service fairness of hotel employees. Therefore, this study suggests that hotel employees provide undifferentiated service to their customers.