• Management & Information Systems Review
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• v.33 no.2
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• pp.155-170
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• 2014

The purpose of this study is to inquire into the relationship between customer-employee exchange and organizational commitment. To achieve the purpose of this study, preliminary studies on customer-employee exchange, Big 5 character-types and organizational commitment after an overview of these variables were examined to design research models and set up research issues. To verify the research issues, a survey was carried out on employees at beauty shops located in Seoul, Gyeonggi, Busan and Ulsan areas. Questionnaires of collected 374 copies were used for a statistical analysis. The results of empirical analysis disclosed in this study are summarized as follows. First, customer-employee exchange had a positive effect on organizational commitment. Second, conscientiousness and openness of Big 5 character-types had a moderating effect on the relationship between customer-employee exchange and organizational commitment. But extraversion, neuroticism and agreeableness of Big 5 character-types had no moderating effect. The implications available through findings stated above are as follows. First, this study confirmed that good customer-employee exchange improves members' emotional commitment to organization. Second, in practical perspective, it may be effective to select employees with high openness and conscientiousness of character traits.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.49-63
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• 2010

The purpose of this study is to investigate how menu management effect on job efficiency at a hotel restaurant. Target standardization amount is needed to set for effective menu management to give quality menu toward customers to do that bring effective job efficiency. The survey is conducted to employees who are working at hotel restaurant. To verify the hypotheses, set this study up frequency analysis, reliability analysis, factor analysis, and linear regression analysis. The collected questionnaires were analyzed through statistical package SPSS WIN 12.0. Moreover, adjusting regression analysis using multiplying matrix was carried to obtain the results of effectiveness. The results show that menu management is required to apply the target amount of standardization in order to increase the job efficiency. At a menu planning phase, managers are expected to compose menu after having full consultation with employees. During the process, the target standardization amount can play a key role to improve job efficiency. Conclusively, to get effective customer service performance, it is necessary to set the target amount standardization if you are considering a trend and taste of customers who should be kept being adjusted or supplemented in line with a trend.