Developments in telecommunication and the endless rivalry in the 21st century are diversifying the hotels in the hotel industry and deepeningcompetition among hotels. In this competition, hotel companies areforcing employees to endure all customer attacks in the name ofcustomer service in order to avoid losing customers to other competitors.Therefore, efforts have been made to improve the quality of humanservices to improve the management environment. The purpose of thisstudy is to identify the relationships among rapport, emotional labor and positive effect on the deep acting of emotional labor. However, enjoyrelationship has a negative effect on the surface acting while personalbond has a strong positive effect on the surface acting. Deep acting hasa negative effect on the intention to turnover while surface acting has apositive effect on the intention to turnover. Both rapport such as enjoyrelationship and personal bond have a negative effect on the intention toturnover. The actual basis of the hotel service was to be systematicallymanaged to manage the worker's employment in the area of hotelservice by measuring the emotional state of the hotel employees. Second,through the recognition of the empirical analysis of rapport, emotionallabor and intention to turnover of employees who work in the hotelservice industry as a chef, the empirical analysis suggests that thefeasibility of expanding research in various fields is possible. Third, thereis a significant implication that the relationships among rapport,emotional labor and intention to turnover are related to each other whichhas yet to seek a satisfactory relationship in past studies. As a practicalsuggestion, Chefs in hotel and customers need active attention andsupport at the organizational level to ensure that they develop positiveinteractions during the interaction process. Secondly, education andtraining are needed to reduce negative emotional dissonance, such asstress by hotel employees. Moreover, advice from co-workers andsupervisors should be encouraged to advice on possible issues that may arise from interactions with customers. A professional consultationprogram will require continued attention to workers' emotional labor.Thirdly, it suggests a system that enables customers to interact directlywith chefs is necessary in order to create and manage positiverelationships.