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In the management of modern hotel enterprises, it has been difficult to expect fixed sales from guest rooms because of their limited sales and the emergence of low and middle priced hotels and residence. However, more sales could be made from food and beverage in a narrow space; thus, their managerial significance has been gradually increased. Therefore, it has been required to figure out the level of their importance through empirical studies for hotel banquet services recognized by customers in selecting the hotels and their banquet products and to search for the measures to increase the sales of hotel banquets. Moreover, relevant companies need to have product diversity in customer-oriented aspects regarding hotel banquets and figure out the improvement methods through the supplementation of strengths and weaknesses in the circumstances of using hotel banquet products. In this regard, this study was aimed to analyze the relationship between the attributes of selecting hotel banquets, their brand images and the reuse of customers focusing on the customers of super-deluxe hotel banquets. The concrete goals for achieving such an objective were as below. First, the study would set the concept and factors of attributes of selecting hotel banquets, brand image and reuse as its criteria through reference research. Second, it would analyze the relationship that could affect the attributes of selecting hotel banquets, brand images and reuse through theoretical systematization and use it as basic data for the activation of hotel banquets.