DOI QR코드

DOI QR Code

Effect and Interrelationship of Evaluation System in Employee's Job Satisfaction at Deluxe Hotel Kitchen

호텔 조리종사자의 메뉴개발 직무만족도에 대한 평가시스템의 영향 및 상호관계

  • Lee, Jung-Ho (Hanwha Hotel & Resorts) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 이정호 (한화호텔 & 리조트) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2015.02.12
  • Accepted : 2015.04.17
  • Published : 2015.04.30

Abstract

This study investigated the effect and interrelationship of evaluation system in employee's job satisfaction at deluxe hotel kitchen in the Seoul area. The questionnaires developed for this study were distributed to 400 chefs during June to August, 2012. A total of 364 questionnaires were used for analysis (91.0%) and the statistical analysis was completed using PASW (SPSS) 18. The status of operating menu evaluation and menu development was analyzed by dividing the questionnaires into three categories: 'menu idea', 'menu evaluator' and 'menu evaluation system'. The 'menu idea' category showed the highest concern for 'Is the selected idea differentiated from competitors' menu?' (3.10 Likert scale), the 'menu evaluator' category showed the highest concern for 'Do the evaluator's individual factors affect menu evaluation?' ($3.88{\pm}0.96$), and the 'menu evaluation system' showed the highest concern for 'Is the menu commercialized by the menu evaluation system?' (3.32 Likert scale). Overall job satisfaction was studied into three categories: 'human field', 'material field' and 'evaluation field'. Overall satisfaction about one's job was 3.24 Likert scale. For satisfaction in each category, satisfaction for 'human field' was the highest with 3.30 Likert scale compared to 'material field' and 'evaluation field' with 2.76 Likert scale and 3.27 Likert scale, respectively. In conclusion, establishment of a unified evaluation system to improve employee's job satisfaction related to menu development is needed.

Keywords

References

  1. Cho CB, Choi SB, Yoo SJ (2002) A study on the menu development and the service efficiency for hotel restaurants. J Korea Service Management Society 3: 125-149.
  2. Cho CB, Lee SI, Chae BS (2006) Effects of Japanese restaurants of super deluxe hotels on the promotion menu characteristic affecting the employee's jab satisfaction and the job loyalty. J Hotel & Resort 5: 371-387.
  3. Cho HY (2006) Menu development strategy in hotel kitchen department. Busan Women's College Academic J pp. 197-207.
  4. Choi SK, Sin MJ (2001) A study of the job performing state and awareness of chefs in deluxe hotel. J Foodservice Management 4: 149-164.
  5. Chun DS, Kim BH, Kang KO (2011) Recognition and utility properties of menu development derived from the performance of food styling for cooks in a super deluxe hotel. J East Asian Soc Dietary Life 21: 771-778.
  6. Kim HS (2014) A study on the influences of buffet restaurants menu managing on customer's satisfaction and revisit intention in hotel. MS Thesis Hansung University, Seoul. pp 43-46.
  7. Kim KY, Lee DK (2002) A study on the menu management of hotel restaurants. Korean J Culinary Research 8: 1-20.
  8. Kim YJ, Jung HS, Yoon HH (2011) The influence of deluxe hotel culinary staff's roll stress in job satisfaction and organizational commitment: Focus on moderating effects on staff's career and gender. Korean J Hospitality Administration 20: 31-48.
  9. Ko KD, Na TK, Lee DK (2003) A study on promotion menu of hotel restaurant and customers' choice attribute. Korean J Culinary Research 9: 55-72.
  10. Lee CK (2000) An analysis of job satisfaction and top class hotel restaurant's cook. J Foodservice Management 3: 159-177.
  11. Lee DK (2002) A study on the menu management of hotel restaurants. MS Thesis Kyonggi University, Seoul. pp 20.
  12. Lee EJ, Lee JK (2006) A exploratory study on the development of star menus in the western restaurants of the hotel. Korean J Food Culture 21: 629-637.
  13. Lee SJ (2000) Valuation about the influence that menu development have effect on selecting hotel restaurant. Ph. D. Dissertation Geongju University, Geongju. pp 88-90.
  14. Lee WH, Lee YJ (2012) The effects of restaurants' promotional menu features on the hotel image, job satisfaction and organizational commitment in deluxe hotels. Korean J Hospitality Administration 21: 55-72.
  15. Na JK (2004) A new approach for menu development. J Foodservice Management 7: 139-155.
  16. Park KY (2010) Burn-out of female cook in hotel on job satisfaction. Foodservice Industry J 6: 97-117.
  17. Um YH, Lee YS (2000) The study on the development of menu evaluation model in the hotel. Korean J Culinary Research 6: 307-328.
  18. Wang HS (2010) The effect of business support activities among department on the perception of conflict and performance in developing hotel menu. MS Thesis Sejong University, Seoul. pp 1-74.
  19. Yang JY, Kim YH (2013) A study on the menu development for chinese dining restaurants of deluxe hotels. International Soc Tourism Industry 6: 61-102.