• 한국조리학회지
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• 제11권4호
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• pp.30-45
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• 2005

This study is to explore the effects of business environment upon corporate image. Customers of foodservice establishments are selected as a population and six famous family restaurants located in Seoul were selected to evaluate the population. Accordingly, the purpose of the study is to survey satisfaction with corporate image of foodservice establishments and six famous family restaurants, to evaluate the satisfaction with corporate image, and to find a plan of raising corporate image. 240 samples were distributed and 194 samples were collected among them. 182 valid samples were selected for the research. As a result of factor analysis for business environment, internal environment factor, external environment factor, addition environment factor were extracted. There was no significant difference by sen, age, schooling, occupation, average income by month, and number of visiting foodservice establishments after examining the difference of establishment business environment by demographic characteristics. Analysing the effects of business environment upon corporate image revealed that the effects of business environment had effects upon corporate image in order of internal environment factor(.531), external environment factor(.360), and addition environment factor(.285).

• 동아시아식생활학회지
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• 제23권6호
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• pp.839-849
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• 2013

The purpose of this study is to assess the associations among person-environment fit, organizational citizenship behavior, organizational commitment and turnover intent in the foodservice industry. The study was administered to 306 Korean employees. The results indicated a positive relationship between person-environment fit, employees' organizational citizenship behavior and organizational commitment. However, person-environment fit did not have a significant, direct impact on their turnover intent. Thus, this study found an indirect influence via organizational citizenship behavior and organizational commitment. In addition, organizational citizenship behavior and organizational commitment were negatively associated with employees' intention to leave the organization. Limitations and future research directions are also discussed.

• 한국조리학회지
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• 제13권2호
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• pp.22-34
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• 2007

We researched the previous study about the restaurant's physical environment and had made up questionnaires. The purpose of this study is to analyze the effect of physical facilities of family restaurants on customers' satisfaction. The result was as follows: First, customers visited with friends or family irrespective of days $2{\sim}3$ times a month. Second, the physical environment factors of family restaurants were interior design, interior, making atmosphere and exterior. Third, it was the interior factor(0.268), making atmosphere factor(0.353) and exterior factor(0.244) that affected customers' satisfaction in family restaurants(p<0.001). $R^2$ change was 0.659 and the regression model was suited to our study(F=56.475). To increase customers' satisfaction, the physical environment of family restaurants needs remodeling in proper time.

• 한국식품조리과학회지
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• 제16권2호
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• pp.143-150
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• 2000

A survey was carried out from 143 cooks working at the deluxe hotels in Seoul to obtain the information on the working environment, characteristics, and the satisfaction of the cooks to improve the culinary art training program and the working environment. The results were as follows: Most of the cooks(58.7%) worked for 8-9 hours/day and 51.7% of the cooks earned 1-1.5 million won in a month. The cooks had average 1.6 licenses per person, however, their licenses accorded with their work place only with 85.3%. Subjects were unsatisfied with the pay(55.2%), but 42.7% of the cooks hoped to work in their current work place. If they could transfer to other work place, they wished to run a restaurant of their own. The unsatisfaction rate was high among the cooks worked for 10-15 years, and 19.2% of them was unsatisfied with the environment of work place and 11.5% was in promotion. The longer the working period of the cook, the higher the recognition of the culinary skill. Also, the more frequently transfer to other places, the higher the self-estimation in their skills. Subjects answered that the most important factors for good cooking are the good taste and hygiene. The quality of ingredients was recognized more important among the cooks worked for longer period. The greatest hindrance for the improvement of cooking skill was indicated as insufficient knowledge among the cooks worked under one year, lack of confidence among those worked for 2-5 years, and authoritarianism of seniors for 6-15 years. They answered that the most important qualification for cook is the sincere attitude. The cooks with under 5 years of experience indicated experience and studying attitude and the ones with over 6 years of experience culinary skill as the important factors for cooks. The important factors for promotion was pointed out as culinary skill and human relationship.

• 한국조리학회지
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• 제24권3호
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• pp.47-59
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• 2018

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS's basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS's basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.

• 한국조리학회지
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• 제15권2호
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• pp.255-267
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• 2009

이 연구의 목적은 조리 실습을 위한 조리실습시설의 전공자의 중요도와 만족도를 평가하는 것이다. 이를 위해 설문은 충청도에 위치한 Y대학교에서 조리를 전공하는 100명의 학생에게 설문지를 배포하였고 총 71부의 유용한 설문지를 본 연구를 위해 사용하였다. 통계적 분석을 위해 SPSS 10.0 Win을 사용하였으며, 중요도-실행도 분석은 조리 교육의 핵심 요소인 실습 시설에 대한 중요도와 만족도를 비교하기 위해 실시하였다. 연구의 결과는 다음과 같다. 첫째, 조리실습시설에 대한 만족도(M=3.42)는 중요도(M=4.09)보다 낮게 나타났다. 둘째, 조리실습시설의 중요도 및 만족도는 사전 교육 무경험자와 유경험자 사이에 차이가 있는 것으로 나타났다. 사전 교육 경험이 있는 전공자는 기물의 보유량에 비해 보유 기기 기물의 유용성을 더욱 중요시하였고 빠르게 개선되어야할 요인으로써 사전 교육이 있는 전공자는 조리 실습실 내 환기시설과 급 배수시설을 중요하게 생각하는 것으로 나타났다. 조리 교육에 있어 이 연구의 시사점은 조리 실습실에 대한 전공자의 교육 만족도 향상에 공헌 할 것이다. 그러나 표본추출에 있어 한정성으로 인해 연구의 결과를 일반화시키기 어렵다.

• 한국조리학회지
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• 제13권2호
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• pp.69-80
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• 2007

The purpose of this study is that problems caused by labor environment of cuisiniers in hotels need to be considered and studies regarding a part-time cuisinier in a special-grade hotel need to be conducted. This study analyzes the influence of labor conditions and organizational commitment of a part-time hotel cuisinier on duty satisfaction. It consists of two parts: a research based on the review of the literature and empirical study methods. The method of human resource management in hotels such as treatment of a part-time cuisinier in a special-grade hotel and the way of management as a result of an empirical study are proposed. First, as a result of conducting research on duty satisfaction to part-time cuisinier, most of them are highly satisfied with their duty regardless of their age and academic backgrounds. Second, men hold a majority; woman staffs tent to have a had time working overtime considering the situation that hotels run for 24 hours. That is the main reason why less woman staffs work in hotels than man staffs do. Part-time staffs would like to work consistently after they get upgraded to a regular worker. Forth, it is considered to break down into detailed sectors and speciality is highly demanded.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• 한국조리학회지
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• 제7권3호
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• 한국조리학회지
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• 제10권1호
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• pp.116-127
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• 2004

In rapidly changing environments of Foodservice Industry, it would be leading companies have made constant efforts to establish efficient management through active involvement in management accounting. Especially the foodservice business in Korea needs more critical managerial environment to grow and develope as a going business, these management environment is changed according to deepening of the competition between foodservice companies and customer's wants. In order to succeed in this change of management environment, a new managerial policy is required which the economic environment, estimates the level and the direction of change and makes efficient use of various resources through internal control.