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특급호텔 뷔페레스토랑 이용목적에 따른 고객선택성향에 관한 연구
서정모,유창근,임재문 한국외식경영학회 2008 외식경영연구 Vol.11 No.4
The purpose of this article is to find out the reasons for visiting deluxe hotel's buffet restaurants and how these attributes affect on customer's choices. The results indicated that a majority of respondents were students or worked as sales workers or technicians. Menus and food factors were indicated as the primary factors in the selection attributes for hotel buffet restaurants. Second, participants with a purpose of family gathering were mostly between the ages of 30 to 49, and who were married and had high educational levels; this group preferred Korean-style food, with a restaurant's excellent facilities and event factors as the main factors in their selection attributes of these hotel buffet restaurants. Third, respondents with a purpose of meetings and businesses were mostly men that have white collar jobs. They considered customer service and price factor as their main selection attributes for choosing a hotel buffet restaurant. Lastly, those with a purpose of having social gathering were females who preferred other dishes besides Korean-style food, and considered a restaurant's environmental factors to be more important than simply just customer service, price, facilities, and event factors. The purpose of this article is to find out the reasons for visiting deluxe hotel's buffet restaurants and how these attributes affect on customer's choices. The results indicated that a majority of respondents were students or worked as sales workers or technicians. Menus and food factors were indicated as the primary factors in the selection attributes for hotel buffet restaurants. Second, participants with a purpose of family gathering were mostly between the ages of 30 to 49, and who were married and had high educational levels; this group preferred Korean-style food, with a restaurant's excellent facilities and event factors as the main factors in their selection attributes of these hotel buffet restaurants. Third, respondents with a purpose of meetings and businesses were mostly men that have white collar jobs. They considered customer service and price factor as their main selection attributes for choosing a hotel buffet restaurant. Lastly, those with a purpose of having social gathering were females who preferred other dishes besides Korean-style food, and considered a restaurant's environmental factors to be more important than simply just customer service, price, facilities, and event factors.
호텔직원의 직무스트레스와 이직의도 간의 영향관계 - 제주지역을 중심으로 -
서정모 ( Seo Jung Mo ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2016 호텔리조트연구 Vol.15 No.3
The purpose of this study is to figure out a relationship between work stress and turnover intention of hotel staff in Jeju Island, South Korea and to provide the result of this study as a preliminary data for improvement of work environment and preparation for human resource management methods by setting demographic characteristics, work stress, experiences of turnover, and general characteristics as variables and figuring out the detail factor. The followings are three main results of the study. First, women had a higher intention to leave their job than men, single workers had a higher turnover intention than married workers, and non-regular workers had a higher turnover intention than regular workers. The second result represented that work environment ranked the most important work factor that has influence on the turnover intention of hotel staff followed by prospect, and work condition. Lastly, work environment and prospect had a significant influence on turnover intention of male workers, and work environment and communication were important factors of turnover intention of female workers. For non-regular workers, work environment and prospect were the most important factor of turnover intention, and for regular workers, work environment and work condition were the most significant factor of turnover intention. In addition, work environment, prospect, and work condition affect turnover intention of workers who had not changed their jobs. On the other hand, for workers who had changed their jobs, work environment was the only factor that affect turnover intention significantly.
호텔산학실습 참가자의 인식속성 차이 및 필요도에 관한 연구
서정모(Jung Mo Seo),권태일(Tae Il Kwon) 한국관광연구학회 2009 관광연구저널 Vol.23 No.3
The purpose of this paper is to analyze the difference of recognition attributes in Practical Trainee participated in Co-op Program and the necessity for participation of Co-op program. The data for this study were collected through the survey conducted to the students experienced Co-op Program in the major 3 hotels in Seoul. Total 282 out of 300 surveys were used for analysis by applying SPSS(15.0). To perform the study, IPA (Importance-Performance Analysis) matrix was used and it presented issues happened from Hotel Co-op Program. In addition, IPA assisted this study utilized as a strategic marketing mix. According to the results of paired T-test, 9 out of 24 items regarding Co-op program, the difference of Importance and Performance reveled significant in 0.5% significant level. IPA matrix of cave visitors` shows us what needs to be kept up the good work, what needs to be concentrated here, what the low priority are, or what the possible overkill are. The most of the problems could be solved in actual situation, however, employment issues generated through Co-op Program are still in existence. Therefore a counter plan of this issue will be need for resolving the real problem in Co-op Program.