http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
趙春鳳(Cho, Chun-Bong),金海龍(Kim, Hae-Ryong),趙文雅(Cho, Moon-A) 청운대학교 관광산업연구소 2012 관광산업연구 Vol.6 No.2
Industrial employees in most firms and enterprises as well as in the hotel industry, they go to work every morning and most of them have their own habits for taking breakfast. In this study, we examined the breakfast habits affecting the maintenance of health and the job satisfaction for the industrial employees surveyed by the deluxe hotel employees in Seoul. As a study methodology, this study refers to literature and statistical materials by using the questionnaires, answered by the 242 employees relevant to the deluxe hotels in Seoul. The results of the present study are summarized as follows: 1) those who have breakfast habits with either slow food preferred or fast food preferred, these habits all affect to the maintaining health conditions, 2) and also hose who have breakfast habits with either slow food preferred or fast food preferred, these habits all have remarkable influences to the job satisfaction, 3) and finally the maintenance of health also positively affect to the job satisfaction. The results of the study show that the employees having 3 meals a day perform their job more active and successful than those having 1~2 meals a day.
조춘봉(Chun Bong Cho) 한국호텔외식관광경영학회 1999 호텔경영학연구 Vol.8 No.2
The recent growth of the service industry of hotels, people have more chances to experience the intangible goods with the others. Moreover, the importance of the large firms of hotels is also a new understanding in the service industry. High quality of the service is essential to the success of a hotel firm. So, the criteria for high quality of the server is the most important part in the hotels service business. Any hotel establishment regardless of size of the hotels should provide their customers with rooms and food products and good service to meet their physical and psychological expectations. Therefore, the level of an employee`s service quality affects a lot especially in the Marketing department. One effective solution for the service evaluation of servers of the Marketing department in hotels is the development of an appropriate measuring and improving server`s service quality model. For the development of the model, identification of the strategic variables for the server`s service quality and their relations with the guests satisfaction, its importance and the factors that influence it are essential. But one thing, which should avoid is reducing or eliminating employees with no enough studies on the performances and activities of the staff. This study is basically to show any possible areas to save time consuming. The method of analysis and the case studies which have been used for this study were systematic and scientific as attached to this theory study with figures and tables. As the figures and measurement of the activities and behaviors, I had to be satisfied with the result shown at the statistic analysis.
연구논문 : 외식업종(태) 선택요인이 경영성과에 미치는 영향
조춘봉 ( Chun Bong Cho ),김태곤 ( Tae Gon Kim ) 한국컨벤션학회 2014 MICE관광연구 Vol.14 No.1
Recently, as the investigation of beginners`` settlement rate after the opening restaurant shows, the rate of failure within 5 years after the opening is higher than 50%. The reason is that they open their business recklessly with the possibility of failure after business value is incorrectly analyzed from early stage or the plan of business is established with insufficient pre-survey or weak information. The purpose of this research is to investigate the organization of new items for the effect of foodservice starting business factors and foodservice business type selection factors on administrative results. As the results of this research, founders must consider the items of administrative ability and competitiveness and select business type with creative idea. And, when selecting administrative form (independent store, franchise store), the starting business must be considered by thorough analysis (individual characteristics, business type, business condition, stable provision of food materials, business administrative system, etc.). Especially, when founding foodservice business, main issue will be cooperative opening more than 2 people rather than individual opening for differentiation from the aspect of administrative results.
조춘봉(Chun Bong Cho),신용모(Yong Mo Shin) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
This study is concerning the service quality improvement of hotels banquet business operations. The purpose of the study was to examine the influence of job performance and banquet business importance on the service employees' job satisfaction and efficiency and the banquet service facilities as well as the effect of the service-offering ability and banquet service system upon job satisfaction and efficiency. It was closely related to guest satisfaction and the service quality improvement of hotel banquet business. The study results were summarized as follows: First, there were significant factors that influenced the successful accomplishment of banquet business, and its high efficiency required a professional knowledge of employees job at the banquet department of the five-star deluxe hotels in Korea. Second, the more conscious employees were of the significance of banquet business, the more efficient job satisfaction they have. Third, the facilities of banquet department and the ability of service offerings also were the valuable factors for the successful accomplishment and efficiency of banquet business. Fourth, it was found that the physical factors such as office layout and the systemized flow diagram had a significant relationship to the successful accomplishment and efficiency of banquet business. Finally, it was noteworthy that there was an indispensable relationship between the highly effective banquet business and the support for the department related to banquet business, especially sales personnel, reservation processing, banquet service team(designers, artists, engineers, cooks etc) and so on.
한식당 메뉴가격이 고객 서비스와 고객만족에 미치는 영향 연구
조춘봉(Cho Chun Bong),이서형(Lee Seo Hyung),채병숙(Chae Byoung Sook) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5
To enhance satisfaction of dining out through acceptance and perception of proper prices we need to activate price differentiation strategy, which enable customer to select differentiated facility and service according to their economic situation and value, and service quality program as well. This study is about dining out menu price which influence on customer service and customer satisfaction. This study shows, First. proper price according to taste and quality of food, facility and service and personal bill for each customer and price flexibility, such as discount benefit, influences on human service, including trust in service member and consistency, and physical service. Second, Perfect, and trust service to fulfill customer satisfaction through professional knowledge and flexibility and standard and immediate tender service with consistency in case of emergency influence positive meaning on the physical service. Third, human service and physical service, which consist of proper and flexibility, influence on customer satisfaction.
호텔부문논문 : 호텔서비스 제공능력 수준과 업무 효율성에 관한 연구 -서울시내 특1급 호텔을 중심으로-
조춘봉 ( Chun Bong Cho ),김해룡 ( Hae Ryong Kim ) 한국호텔리조트카지노산학학회 2005 호텔리조트연구 Vol.4 No.1
This study is to investigate the correlation between the level of the service ability and the service quality that appear in the workers of all the hotel service related areas. The appropriate purposes are as follows. The first is to find out the factors of recognition for the hotels` service quality level, the ability to offer the service, the service mind, and the kindness. The second is to find out the factors that decide satisfaction of the service related workers who are in charge of the hotels service quality level. The results of the study are as follows. (1) The level of service ability and service quality of hotels affects the satisfaction and the efficiency of the workers. (2) The level of service ability and service quality of hotels was extracted by its reliance in keeping reservations and promises with the guests, such as knowledge and confidence of employees, individual care to the guests, quick and simple decision-making system, pleasantness, intercommunications, and so forth. It was also shown that, in general, the higher the service quality of hotel is settled, the higher the satisfaction of employees and the efficiency of the work are made.