• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.178-197
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• 2005

This study aims at determining what affects lighting environment of a kitchen in a Japanese restaurant in a hotel and at analyzing. cooks' perception during cooking and appropriate lighting they consider to be important in each working area. For this purpose, 196 cooks working in Japanese restaurants in first-class hotels participated in a survey. After analyzing the results, cooks attach importance to illumination during cooking, and the more inappropriate luminosity is in each working area, the lower appropriateness of luminosity recognized by cooks is. And there is strong correlation between lighting environment items and illumination in each working area. The results suggest that cooks working in a Japanese restaurant in a hotel should be provided with good lighting environment appropriate for each working area. On this ground, it is expected that cooks will see their health and productivity improving.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.53-63
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• 2010

This study intends to examine the effect of hotel culinarian's psychological ownership based upon social exchange relations on his job satisfaction and organizational commitment. There are main results in this research focusing on deluxe hotel restaurants culinarian's in Seoul. The results of analyzing the data obtained from an empirical analysis were as follows: First, the more they perceive team-membership exchange relations and organizational support, the higher rises their psychological ownership. Second, the mire they perceive organizational support, the higher goes their job satisfaction. Third, the more they perceive team-membership exchange relations, leader-membership exchange relations and organizational support, the more they commitment themselves to their organizations, Fourth, the mopre they have psychological ownership, the higher increases their job satisfaction. Fifth, the mire they have psychological ownership, the higher rises their organizational commitment.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.187-211
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• 2002

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.393-402
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• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.194-208
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• 2013

This study presented a theoretical research system about the impact of boss' transformational leadership that is recognized by super luxury hotel chefs on their job satisfaction and performance, and on the basis of this theoretical background, the model was derived and the hypothesis was confirmed by empirical research. A frequency analysis was conducted to determine the general characteristics of the 245 samples collected in this study, an exploratory factor analysis for the verification of the validity of boss' transformational leadership, employees' job satisfaction and job performance, and 'Cronbach's a' was used for the verification of reliability. In addition, a canonical correlation analysis was used to determine the relationship between transformational leadership, job satisfaction and job performance, and the influencing relations of variables were verified by running a multiple regression analysis through SPSS ver 18.0 statistical package in order to verify this research model and hypothesis. The results of this study can be summarized as follows: First, it was shown that the transformational leadership charisma (p<0.01) and only the individual concern (p<0.1) had a positive influence on job satisfaction. Second, as a result of understanding the impact of the transformational leadership on the job performance through a regression coefficient, it was shown that only boss' intellectual stimulation had an impact on the chef's job performance (p<0.005). Through the results of an empirical analysis that boss' transformational leadership had a correlation and a significant impact on job satisfaction and job performance, the effort of providing the systematic support and motivational aspects of supporting environment will be needed.

• Research in Community and Public Health Nursing
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• v.19 no.4
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• pp.611-621
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• 2008

Purpose: This study was conducted to investigate the effects of a stress management program on Job Stress in culinary staff at a Hotel. Method: This was a quasi-experimental study using non-equivalent control group pretest-posttest design. The subjects of this study were 52 culinary staff members(head culinary. first culinary) working at a S hotel. (25 in the experimental group. 27 in the control group) The experimental group was provided with an individual counseling program for 12 weeks and 30 min/week. The control group was provided with booklets. Data were analyzed with SAS Program using repeated measures ANOVA. Results: The stress management program was effective to improve job stressors and especially to relax interpersonal conflict among the sub-factors of job stress based on the results mentioned above. Conclusion: This program was effective in reducing job stress. However. further studies are required to measure persistent and long-term effects through the application of the program. which is specifically designed for reduce to job stress. for over 12 weeks.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.169-180
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• 2017

The current study aims to demonstrate the causal relationships of quality of work life (QWL), affective organizational commitment, and turnover intention among Y-Generational chefs in South Korea. In order to achieve the study purpose, the data were collected from 207 chefs working in hotel restaurants, independent restaurants, and franchised restaurants. To analyze the data, frequency analysis, exploratory factor analysis, reliability analysis, regression analysis, and PROCESS Macro analysis were undertaken using SPSS 18.0. The results indicated that quality of work life consisted of two factors named as personal quality and social quality. Both factors of quality of work life had significantly positive effect on affective organizational commitment. However, in case of the relation between quality of work life and turnover intention, only personal quality had a significant negative effect on turnover intention while the effect of social quality on turnover intention was not significant. Furthermore, affective organizational commitment negatively affected turnover intention, and affective organizational commitment was determined as significant mediators between quality of work life and turnover intention. Implications of the empirical results and limitations of the study are also discussed.

• The Journal of the Korea Contents Association
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• v.22 no.8
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• pp.542-556
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• 2022

The purpose of this study is to investigate the effect and difference of hotel chef's peer pressure on self-efficacy and collective efficacy, and to examine the relationship between job satisfaction and job performance. For the study, questionnaires were distributed to 6 hotels in Seoul and Busan, and 285 valid copies were analyzed using SPSS 25.0 and AMOS 25.0. In the relationship between variables, collective efficacy was found to have a greater effect on peer pressure among collective efficacy and self-efficacy. And it was found that among self-efficacy, self-efficacy had a greater effect on job satisfaction, and this was collective efficacy due to peer pressure. It is judged that this is due to the professional characteristics and characteristics of the chef, where individual work and skills are important. Also, job satisfaction was found to have a positive effect on job performance. In conclusion, we suggested that these two dimensions of efficacy should be studied together and used in human care programs.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.37-50
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• 2006

The objective of this study is validating the effect of Hotel kitchen environment on the cook's job involvement. The literature examination classifies the study domains into the hotel kitchen environment and job involvement for this study. In particular, it has provided the theoretical background for the field study and questionnaires developed for the research were distributed to the employees of five-star hotels in Seoul, Busan and Gyeongju, and questionnaires were collected to use for analysis. The finding of this study involves the factors of human resources and safety and sanitary effect on cook's job involvement. The physical environment factors, nonetheless, are treated important to the cooks but didn't have a positive impact on job involvement.