• Culinary science and hospitality research
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• v.7 no.3
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• pp.241-262
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• 2001

The purpose of This study is focused on the directions to improve the performance evaluation of cooks working in the primary school by searching for present job satisfaction and job description. Most of the employees' are women-cook and there were no man-cook in school feeding. This fact indicates that the foods which serving by school are not properly developed for the direction of taste and menu variations in the future. Most of married housewives were dissatisfied with long working hours, short break-time, dirty toilet, and other working conditions. And they were also complained of limited job performance in spite of their capacity and knowhow. In order to solve above-mentioned problems, School feeding is, needless to say, very important meal-program for the children and nations, therefore, The authorities concerned give much attention to solve their needs gradually. A real custom that help employees will conducted for the satisfaction of students, If so, really good quality of food service to younger students will be realized.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.129-144
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• 2001

Bakery, Pastry Industry Changed to a two poles after I.M.F. Management style could classicfy a bakery, pastry filelds by Franchise, Instore, mass production Bakery etc. Among them, the window bakery system have a problems for operation. That system was confronted by An Emergenuy situation for supply with man power. This positive analysis was under the influence of many factory. for instance : Remuneration, Job satisfaction, employee benefit and service programs, Environment of work room. The purpose of this study for the directions to improve the conditions. In conclusion, Employee and employer have control of internal satisfaction and efficient operating for horizontal.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.72-83
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• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.278-292
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• 2007

This study is intended to identify how the organizational factors of hotel employees influence their job satisfaction and organizational commitment by the type of employment. Samples used for data analysis are 452 workers working for hotel companies including 276 regular employees and 176 non-regular employees. The results are as follows: first, the job satisfaction of regular employees is generally higher than that of non-regular employees. Second, the degree of affective and continuous commitment showed significant difference by the type of employment, but normative commitment did not. Third, according to the result of how job satisfaction influences organizational commitment, the job satisfaction of non-regular employees alone is not affected by the relationship of senior officers and coworkers.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.293-307
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• 2007

This article was to provide information enabling us to respond effectively to the well being market which has great potential of growth by studying well-being consumption behaviour according to the lifestyles of dining-out customers and to find out how their lifestyles have influence on well-being by investigating their patterns according to demographical characteristics of dining-out customers who play key role in consumption and will have great purchasing power in food service industry. First, factor analysis of variation of lifestyle, 6 factors are named conscious style, realistic style, self-regard style, health-focusing style, changeable style, and fashion-sensitive style. Second, factor analysis of well-being consumption behaviour, 5 factors over eigen 1 are selected and used in a research and they are named healthful food principle, physical health principle, mental health principle, confidence principle, and old-age planning principle. Analysis result reveals that there exists significant relationship between lifestyle and well-being consumption behaviour.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.46-60
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• 2008

In the hotel industry, there are the production and consumption of services at the same time, considering direct contact between employees and customers. In this respect, this study was conducted based on more practical factors to grasp employees' feelings and conflicts. The results of this research are as follows. First, individual conflicts among hotel banquet employees influence devotion to the organization which has a direct effect on performance of management. Second, such devotion is closely correlated with the factors of the performance of management. Finally, managing employees' conflicts is the key factor to promote the performance of management. Under these circumstances, there should be more concern in solving problems among employees and special pro-grams for promoting job satisfaction and devotion which bring about more profits as well as a sense of achievement.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.85-95
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• 2008

This study examines the effects of CEO leadership on Employees' job satisfaction in tourist hotels. Samples were the employees working at 10 deluxe hotels in Seoul and a total of 300 copies of the questionnaire were distributed, among which 191 valid ones were used for the analysis. After data cording, answers were processed by SPSS 12.0. As a result of the factor analysis on CEO leadership, 3 factors(management style, settlement style, and work style) were extracted; for employees' job satisfaction, 3 factors(work environment, service environment, and job environment) were extracted. As the results of the study, management style and work style among CEO leadership factors have a statistically positive impact on work environment. Next, management style has a statistically positive impact on service environment. Finally, management style and work style has a statistically positive impact on job environment.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.154-169
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• 2006

This study examined the effects of organizational citizenship behavior (OCB) upon perception of service quality as well as evaluation of customers. 300 copies of questionnaires were distributed to the employees as well as the customers respectively, and 276 copies and 282 copies were collected from each group. There remained 265 copies each to investigate after excluding each 11 and 17 copies of noneffective questionnaires. As a result, the effects of organizational citizenship behavior upon service quality such as altruistic behavior, citizens' consciousness and sportsmanship, etc had significant influence upon the customers' perception of service quality.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.164-177
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• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.405-414
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• 2008

The purpose of this study was to understand the relationship between a chef's physical pain complaints and occupational circumstances. Cause-and-effect analysis of employees whose work was related to cooking was analyzed in relation to, - factor of cooking circumstances (kitchen condition, cooking operation, cooking allocation and distance of movement, cooking facilities) in order to ascertain possible links to physical pain. Cooking operations appeared to causes pain, especially in neck, shoulders, and legs. Cooking allocation and distance of movement, affected backache, eye-tiredness, and change of body-weight. Cooking space and facilities was related to, pain in waist, neck, shoulders, legs, arms, wrists, and back. Because cooking operations require extended concentrations and intensive effort, inappropriate occupational circumstances can lead to employees who usually suffer from accumulated.