• Journal of Korea Society of Industrial Information Systems
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• v.23 no.5
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• pp.77-87
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• 2018

The Purpose of This study is amid competition, High-quality human resources in food service industry make a lot of efforts. Especially, Work and Life Balance(WLB) is a considerable factor when modern workers decide and maintain the workplace and also it could be supposed as one strategic method that corporations could attract and maintain talented people. This study built a exploratory model that there is causal relationship of WLB(work and life balance) to employee's organizational commitment. Additionally this study examine the Moderating Effect of perceived value of work between WLB(work and life balance) and organizational commitment. This study utilized total 217 responses from workers of food service industrial employees and as analysis methods, it used descriptive statistic analysis, correlation analysis, multiple regression analysis, and hierarchical analysis. Results of analysis are as follows. First this study found that the work-life balance could give significant effects to the organizational commitment. work-growth balance and work-leisure balance has positive significance effect with the organizational commitment but work-family balance was not statistically significant. Second, The significance of this study indicates that perceived value of work plays a role as moderating variable influencing the relationship between work and growth balance and employee organizational commitment. Lastly, this study suggested the implication of the result, the limitation and the direction of future study. The results of this study provide suggestion to the company.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.107-138
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• 1997

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.4
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• pp.65-75
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• 2012

The purpose of this study was to examine the relationship between the food-related lifestyle of coffee consumer and their coffee satisfaction level in an attempt to lay the foundation for successful coffee marketing strategy setting. Self-reported questionnaires were completed by 300 adults who have visited coffee shop recently in the Seoul metropolitan area. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, ANOVA, and regression. A factor analysis extracted five factors comprising food related lifestyle, which we named health-seeking (factor 1), eating-out-seeking (factor 2), taste-seeking (factor 3), economy-seeking (factor 4) and convenience-seeking (factor 5). The results of the regression analysis suggested that health-seeking, eating-out-seeking, taste-seeking lifestyle had a statistically significantly positive influences on the degree of the satisfaction. health-seeking, eating-out-seeking, taste-seeking, convenience-seeking in food-related lifestyle had statistically significantly positive influences on purchase intention. These results provide an understanding for lifestyles of coffee consumers and give an insight into differentiated marketing plans for coffee industry.

• Smart Media Journal
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• v.6 no.2
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• pp.50-56
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• 2017

Due to new social environment, expenditure on eating out has increased over the last few year, thereafter the food-tech industries have steadily grown as well. We have studied what variable would affect customer's choices when they plan to eat out or order in. There are two variables are taken into account to prove it. Firstly, it is climate changes, such as an amount of rainfall, snowfall and clouds. Secondly, it is days, such as seasons and holidays. Based on this, we looked up the SikSin user's behaviors patterns, then did analysis of the daily data provided by the Meteorological office. By the end of the study, it turned out that two variables, climate changes and days, both have a strong influence on customer's choices. It is considered that this research outcome will make contributions to small businesses founders who want to take the initiative, marketing managers and people who are engaged in the food-tech industry.

• Food Science and Industry
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• v.44 no.2
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• pp.9-15
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• 2011

• Food Science and Industry
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• v.44 no.1
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• pp.28-38
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• 2011

• Food Science and Industry
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• v.46 no.3
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• pp.11-19
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• 2013

• Food Science and Industry
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• v.48 no.3
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• pp.13-19
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• 2015

• Culinary science and hospitality research
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• v.21 no.2
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• pp.85-102
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• 2015

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.367-381
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• 2010

The principal objective of this study was to compare domestic and foreign learning(science) classification systems for foodservice and culinary majors, and to identify any problems with the domestic learning classification system. This study entailed a comparison of domestic and foreign versions of scientific systems addressing hospitality management. This study involved content analysis, which proved to be a useful method for comparing secondary data, and was used to evaluate the science classification systems of the Korea Research Foundation, Korea Science and Engineering Foundation(Korea), National Science Foundation, Oracle Corporation(America), Natural Science and Engineering Research Council(Canada) and the Australian Bureau Of STATISTICS(Australia). As a result, the Korean classification systems were identified as being based on a hierarchical stepwise system, whereas those of other countries were classified on the basis of nominal classifications. The initial research conducted in this study lays the groundwork for effective learning classifications for foodservice and culinary majors in the future.