• 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.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.983-985
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• 2016

이 논문에서는 스마트폰과 IoT 기술을 이용하여 아두이노 보드에 탑재된 온도, 중량 등의 센서로부터 실시간 정보를 스마트폰으로 전송받아 요리과정을 시간별로 보여줌으로써 사용자들이 요리에 흥미를 유발시키고, SNS을 활용하여 자신이 개발한 레시피를 공개하여 누구든지 손쉽게 요리를 따라할 수 있는 내도쉐프 앱을 설계하고 구현한다.

• 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.

• Proceedings of the Korea Information Processing Society Conference
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• 2015.10a
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• pp.158-160
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• 2015

최근 컴퓨팅 자원의 수요 증가로 데이터, 슈퍼컴퓨터 센터의 자원의 규모가 대규모로 커지고 있다. 이렇게 운용하는 자원의 규모가 커지면서 자동화된 형상관리 도구의 중요성이 높아지고 있다. 본 논문에서는 대규모의 서버의 효율적인 운용을 위해 어플리케이션과 미들웨어 등의 설정을 자동화할 수 있는 형상관리 도구에 대해서 분석하였다. 대표적으로 많이 사용되고 있는 Puppet과 Chef를 테스트 베드에 설치 및 관리 하면서 관리 도구의 특성을 비교 분석하였다.

• The Journal of the Society of Stroke on Korean Medicine
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• v.20 no.1
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• pp.75-81
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• 2019

■ Objectives The purpose of this study is to report the improvement of dilated cardiomyopathy after traditional Korean medical treatment; herb-med, acupuncture, moxibustion. ■ Methods A patient with cardiomyopathy whose chef complaint was oversleep, shortness of breath, fatigue and coldness of hand-foot received inpatient treatment from September 2^nd 2019 to September 23^rd 2019. And we analyzed treatment progress and result. ■ Results We observed that traditional Korean medical treatment decreased symptoms; Fatigue by 30% and Coldness of hand-foot by 100%. And The patient's general condition is improved. ■ Conclusion We report this clinical study to be helpful in treating patients of dilated cardiomyopathy by traditional Korean medicine.

• 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.17 no.9
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• pp.192-202
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• 2017

This study analyzed the influence relations of the subjectivity of satisfaction with curriculum in food cooking area based on NCS by applying Q methodology, targeting graduates of hotel cooking department in college. This paper largely suggests two research questions like following. Research Question 1: What are the acceptance types of satisfaction with curriculum in food cooking area based on NCS? Research Question 2: What are the homogeneous characteristics and implications of each type? In the results of typological analysis based on such research questions, total four types were drawn like following: Type1(N=7): Basic Practical Classes Pursuit-type, Type2(N=5): Domestic Employment Preference-type, Type3(N=5): Famous Chef Inviting Class Pursuit-type, and Type4(N=3): Tailor-Made Lessons Pursuit-type. Each type showed its own distinctive characteristics. In this study, the graduates' perception in a specific cooking department would be used as a basis for follow-up researches. In the future, it would be necessary to have researches to establish the customized-curriculum system such as planning/operating student-centered teaching/learning guidelines and also conducting mentoring programs. Also, it is expected to have continuous follow-up researches to complement the limitations of this study.

• The Korean Journal of Franchise Management
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• v.12 no.3
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.246-260
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• 2022

This study assumed that chef's shared leadership perceived by chefs in hotel culinary department affects self-efficacy, group efficacy, and job performance. Based on this, the causal relationship between each variable was analyzed through leadership sharing. And based on the results, we tried to suggest a manpower management plan suitable for the hotel culinary department and provide basic data. The subjects of this study were chefs working in 8 luxury hotels in Seoul and Busan. A total of 302 questionnaires were analyzed. For analysis, SPSS 23.0 and AMOS 23.0 statistical packages were used. As a result of empirical analysis, it was found that it had a positive effect on self-efficacy and job performance improvement of hotel cooks. On the other hand, it was found that the chef's shared leadership did not affect job performance through collective efficacy and collective efficacy. In conclusion, it was suggested that a differentiated and efficient manpower management plan is needed to enhance job performance by enhancing shared leadership and self-efficacy for cooks, where collaboration and division of labor are important, and individual ability is important due to the nature of their work.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.156-166
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• 2018

The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju and Jeonnam areas, and SPSS 22.0 Program was used to conduct frequency analysis, reliability analysis, exploratory factor analysis, regression analysis and mediation effect analysis. The results of the study were as follows. Firstly, it was found that innovative behaviors of hotel chefs are significantly affected by three types of organizational culture: rational culture, consensual culture, and developmental culture. Secondly, it was found that rational and consensual culture have significant effect on rapport. Thirdly, it was found that better-formed rapport in hotel chefs significantly remarkably influences their innovative behavior. Fourthly, the study results revealed that rapport has a mediating effect on the relationship between type of organizational culture and innovative behavior of hotel chefs. Thus, in order to induce voluntary innovative behaviors from building rapport in the hotel organization, it is necessary to develop and implement effective strategies which will form a work environment where chefs can freely engage in mutual exchanges and build trust with one another.