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여행사 e서비스품질이 만족과 재이용의도에 미치는 영향 연구
이창남(Lee, Changnam),김현주(Kim, Hyunju),권일준(Kyun, Iljun) 국제관광산업학회 2012 국제관광산업연구 Vol.5 No.1
Through a study of the impact of reuse and tourist satisfaction with travel agencies, e-service quality of travel agencies was set to provide substantial travel agency marketing strategy based on the basis of the following research purposes. In this study, through coding of the questionnaire data, statistical data processing was carried out using SPSS ver18.0 set at 5% level of significance. The analytical tools are as follows. First, the sample of demographic factcirs and travel status for frequency analysis was performed to calculate the frequency and percentage. Second, in order to verify the validity of measured variables, factor analysis was carried out, and in order to verify the reliability value, Cronbach’s Alpha was used. Third, for effect relationship analysis to verify the hypothesis, the multiple regression analysis was performed. Hypothesis 1 was adopted e-part of the efficiency, adequacy, and quality of service, availability of the tourist satisfaction had a positive effect (+), but have no influence, and security. Hypothesis 2 was adopted : the e-service quality, efficiency, adequacy, availability, security, reuse all travel agents affecting the positive(+) effect. Hypothesis 3, the satisfaction if tourist travel agency reuse affects the positive(+) was adopted.
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함영덕(Ham, Young-Duck) 국제관광산업학회 2012 국제관광산업연구 Vol.5 No.1
The Purpose of this study is to suggest on the basic material of problems and development plans for the 14th Icheon Rice Cultural Festival through the research of satisfaction degree for participations. According to the research, participators of 32.3% consist of Kyonggido residents, visiting patterns are mainly made up oneday tour(88.2%), family trip(38.9%) and friend accompany(39.25%). The expenses of stay is highly made of below 50,000 won(49%). Therefore it must be planed for increasing program of a long stay and considered of friend accompany and family trip. The satisfactions variable which influences in the discrimination of other festivals consists of convenience facilities quality, program quality, information & guidance quality. It is suggested that satisfaction degree variables most highly influence than any other are festival program, festival information and guide, convenience facilites and festival place.
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호텔의 조직문화가 호텔직원간의 관계의 질에 미치는 영향 - 서울지역 특급호텔을 대상으로 : 호텔의 조직문화가 호텔직원간의 관계의 질에 미치는 영향
이재형(Lee Jae-Hyoung),이상경(Lee Sang-Kyung),조인환(Cho In-Hwan) 국제관광산업학회 2008 국제관광산업연구 Vol.1 No.1
This paper is to investigate the influence of the four organizational cultures on relation quality factors (trust, satisfaction, commitment) based on the survey data from 249 hotel employees working in 11 deluxe hotels in Seoul. Organizational culture was consisted of 4 types of the culture by a factor analysis : innovative culture, group culture, rational culture, administrative culture. As a result of empirical analysis, innovative culture, group culture were positively influenced on trust, and innovative culture was influenced on satisfaction, also group culture was significantly influenced on commitment in both super deluxe hotel and deluxe hotel organization. Overall innovative culture, group culture, administrative culture were significantly influenced on relation quality factors (trust, satisfaction, commitment), but rational culture was not influenced on relation quality factors.
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오영환(Oh, Younghwan) 국제관광산업학회 2012 국제관광산업연구 Vol.5 No.1
The purpose of this thesis is to suggest implementation strategies for the globalization of Korean Cuisine and its results are as follows. First, an organization which is wholly charged for the globalization of Korean Cuisine should be established. Second, a customized menu for foreign markets should be developed and cultivated. Third, the standardization of food recipes is necessary. Fourth, enhancing the promotion and marketing of the superiority of Korean Cuisine is needed. Fifth, Jeonju Food Culture Experience Center should be built, which could play very important roles in establishing the Jeonju Korean Food culture systemically and academically, and becomes the cradle for developing Korean Cuisine into a new industry through standardization. Sixth, the establishment of the Korean Cuisine education system and the cultivation of experts in Korean Cuisine are required.
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