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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.22 no.4 = no.79, 2016년, pp.333 - 352
김기철 (롯데호텔(울산) 아트룸) , 김은희 (서라벌대학교 호텔외식조리과) , 이연정 (경주대학교 외식조리학부)
The purpose of the study is to analyze the effect relationships among variables focusing on what kinds of characteristics of LOHAS dining space display affect image, trust, satisfaction, and loyalty in hotels, and establish a relationship model. From the survey design and empirical analysis, examini...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
오늘날 호텔을 방문하는 고객은 호텔을 어떻게 인식하는가? | 오늘날 호텔을 방문하는 고객은 호텔을 단순히 훌륭한 숙박시설이나 수준 있는 서비스와 음식을 제공할 수 있는 공간으로만 인식하는 것이 아니라, 고객들의 새로운 라이프 스타일과 웰빙을 제공할 수 있는 새로운 공간의 개념으로 확대하여 인식하고 있다. 더욱이 호텔 내 레스토랑은 단순한 식사장소를 넘어 이 공간을 매개로 다양하게 체험하고 즐기는 장으로 발전함에 따라 레스토랑 공간구성과 공간배치와 함께, 이용자의 공간에 대한 만족도의 중요성이 부각되고 있다(Lee YJ 2010; Kim YA & Shin KJ 2014). | |
호텔 내 레스토랑은 어떤 공간으로 부각되고 있는가? | 오늘날 호텔을 방문하는 고객은 호텔을 단순히 훌륭한 숙박시설이나 수준 있는 서비스와 음식을 제공할 수 있는 공간으로만 인식하는 것이 아니라, 고객들의 새로운 라이프 스타일과 웰빙을 제공할 수 있는 새로운 공간의 개념으로 확대하여 인식하고 있다. 더욱이 호텔 내 레스토랑은 단순한 식사장소를 넘어 이 공간을 매개로 다양하게 체험하고 즐기는 장으로 발전함에 따라 레스토랑 공간구성과 공간배치와 함께, 이용자의 공간에 대한 만족도의 중요성이 부각되고 있다(Lee YJ 2010; Kim YA & Shin KJ 2014). | |
식공간이 휴식과 만남의 장소로, 그리고 유희와 웰빙의 공간으로 다양화되어 무엇을 필요로 하는가? | 식공간이 음식을 제공하는 단순한 기능에서 휴식과 만남의 장소로, 그리고 유희와 웰빙의 공간으로 다양화되어 가고 있다. 이에 식공간은 시각적인 요소가 많이 부각되어가고 있으며, 식공간의 다양한 연출을 필요로 하고 있다(Kim GC & Lee YJ 2009). |
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