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이터테인먼트 개념을 적용한 호텔레스토랑의 푸드코트에 관한 연구
안성근 ( Seong Geun An ),최명규 ( Myeong Gye Choi ),김효경 ( Hyo Gyeong Kim ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.1
This study is application possibility of food court, that apply concept of eatertainment of hotel restaurant is same as following. First, it could know that it is profitable offer the entertainment and food with hotel restaurant prefer than normal restaurant. Therefore, discriminal induction and operation of program that see, hear, and associate with other equipment in the enjoyable hotel beside that eat simply are required. Second, it is required that hotel`s institutional repletion which can break noisy and loose that combine various entertainment element to apply food court that take advantage of eatertainment concept of hotel restaurant. Third, if hotel offer good quality and service of eatertainment restaurant, customer intend to use regardless of price. Therefore, hotel restaurant must offer agreeable environment that can be more discriminating and entertainment enjoyable to apply food court that take advantage of eatertainment concept successfully.
호텔 레스토랑 이용고객이 인식하는 다인스케이프 (DINESCAPE)서비스 품질과 지각된 고객가치 및 행동의도와의 영향관계
안성근(An, Seong-Geun),김재희(Kim, Jae-Hui) 한국관광레저학회 2017 한국관광레저학회 학술발표대회 Vol.2017 No.6
This study was conducted in order to promote quantitative, qualitative, and consistent growth of the hotel restaurant. The conclusions of the study were drawn based on a survey for 380 customers who often use a deluxe hotel restaurant. The aims of the study is as follows to determine the relation among the variables such as dinescape, perceived customer value and long-term relation orientation. Results, First, hotel restaurant customers have a close relationship with intimacy, hospitality, aesthetics and customer value. Second, the Dynascape factors that customers feel in hotel restaurants can be approached from the point that space accessibility, convenience, hospitality service, and aesthetics have a significant effect on customer satisfaction Third, restaurant customers" perceived value affects customer satisfaction. Generally, the fact that the service products of the hotel restaurant have a direct effect on the customer satisfaction is proved, and the service is provided through practical preparation.
프랜차이즈 시스템 평가지표의 가중치부여를 통한 평가지표 기준(안)에 관한 연구
이준재(Lee Jun Jae),신홍철(Shin Hong Cheol),안성근(An Seong Geun) 한국외식경영학회 2007 외식경영연구 Vol.10 No.4
The food service industry that has sustained success upon success has been expanded not in quality but in quantity and the most significant driving force in this growth was the induction of the franchise system into the domestic food service field. Franchise system has hindered its qualitative growth although it led the growth of the food service industry and furthermore contributed to industrial development. In the research results, we developed an evaluation(plan) for effective execution from now on by conferring weight and evaluation scores for each index through professional and positive research. It can be used by the government to establish regulations and an evaluation system with regard to the food service business and franchise system. Thus, broadly speaking, it will contribute to the quality growth of the food service industry. There was a limitation in this study owing to a number of problems caused by a lack of prior studies such as a limitation to deprive indicator items, lack of objectivity of the indicators, lack of differences among practical researches by expert groups, limitation in the range of the study.