• Culinary science and hospitality research
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• v.14 no.4
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• pp.368-384
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• 2008

This study was designed to investigate the results of a performance analysis on the effect of transformational leadership on the efficacy of organizational citizenship behavior of hotel convention employees. This study referenced the relevant literature, proposed hypotheses to solve the main issues of inquiry, and made a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 149 kitchen and food & beverage banquet employees at a Seoul area deluxe hotel convention. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 149 surveys, of which 71% constituted a usable response rate. The results of the empirical analysis show the following. 1) Charisma and vision have a significant effect on group efficacy. 2) Individual consideration and intellectual stimulation have significant influence on self efficacy. 3) Individual consideration and intellectual stimulation have significant influence on group efficacy. 4) Altruism and conscientiousness have significant influence on group efficacy. 5) Sportsmanship and civic virtue have significant influence on self efficacy.

• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.56-76
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• 2013

With a distinction made between contract breach and contract violation, this study develops a structural model that investigates whether each dimension of contract breach influences experience of a contract violation in the hotel industry. At the same time, the impact of such a violation on hotel employees' work outcomes has been studied. One hundred and seventy eight employees, who are employed in five star deluxe hotels participated in the study and a structural equation modeling(SEM) is employed. The result indicated that good working relationship, and training and development, a so called relational oriented breach, make positively significant impact on contract violation. Whereas, benefits and salary categorized as transactional oriented breach does not. Also, the suggested employee outcomes including high turnover intent, low job satisfaction, and person-organization fit have been influenced by contract violation. As a result, hotel practitioners need to clarify the contract items prior to employment and during employment and to prepare to react to unmet promises.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.27-46
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• 2012

Organizational factors and personal traits are two elements of widely acknowledged relevance in employees' organizational outcomes in hotel industry. Personal traits especially need to be further examined as a consideration for employment. As one of the personal traits that provide capability to manage emotions, emotional intelligence is selected. The empirical objective of this study is to investigate the effects of emotional intelligence on job satisfaction and organizational commitment in a structural model. To conduct research questions, five star deluxe hotel employees in Korea are targeted to be surveyed. Descriptive statistics and multivariate analysis of variance, and structural equation modeling(SEM) are utilized employing SPSS and AMOS 4.0 to analyze the survey results. It was found that the components of perceiving emotions and understanding emotions predicted job satisfaction. Relatively perceiving emotions presented a higher impact on each dimension of job satisfaction. Satisfaction with co-workers and communication can also explain the level of hotel employees' organizational commitment. Broadly speaking, the results suggest that effective psychotherapeutic or reciprocative programs should be integrated into hotel training contents for emotional intelligence development.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.212-231
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• 2015

This study aims to understand the relationships between antecedents (recognition, empowerment, fair rewards, procedural justice(PJ), perceived organizational support(POS) and consequence(turnover intention(TI) of job engagement in a super deluxe hotel's F&B departments. Based on a total of 402 useful samples obtained for the empirical research, this study reviewed reliability and fitness of the research model and verified total 6 hypotheses with through the use of the AMOS statistical program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2=668.894$(p<.001), df=373, CMIN/DF=1.794, GFI=.901, AGFI=.877, NFI=.928, CFI=.967, RMSEA=.044. The model's fit, as indicated by these indexes, was deemed satisfactory, and thus provided a good basis for testing the hypothesized paths. The results show that recognition, empowerment, fair rewards, PJ, and POS had a positive significant influence on job engagement. In addition, job engagement had a negative significant influence on TI. Through this it was confirmed that an optimized organization(working) environment reduced employees' turnover intention by increasing their job engagement level. Therefore, it is suggested that F&B departments at super deluxe hotels design various internal marketing programs from the perspective of efficient human resource management. Implications and limitations, as well as future research directions are also discussed.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.32-45
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• 2012

The purposes of this study is to understand the influence of culinary employees' stress coping styles in the deluxe hotel industry on counterproductive work behaviors and turnover intention. Based on total 345 culinary employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model test simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=736.474(p<0.001), df=233, GFI=.853, NFI=.901, CFI=.930, RMSEA=.079. Hypothesis $1^a$, which hypothesized a positive relationship between employees coping styles(avoid coping, ${\beta}$=.325; emotion coping, ${\beta}$=.261; job coping, ${\beta}$=-.203) and person-counterproductive work behavior was supported. As predicted by, Hypothesis $1^b$, employees' coping styles(job coping, ${\beta}$=-.307; avoid coping, ${\beta}$=.262; emotion coping, ${\beta}$=.146) had significant positive effects on organization-counterproductive work behavior. Also, employees' person-counterproductive work behavior(${\beta}$=.431) had significant positive effects on turnover intention(Hypothesis 2 was partially supported). Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.60-70
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• 2018

Rapid economic growth brought material affluence and convenience, but it also has caused a negative issue, such as environmental damage. Therefore, this research holds the purpose of grasping structural influencing relationship of environmental awareness of cook, which is taking an important role in food safety among workers in hotel restaurants with eco-friendly attitude and food safety pursuit behavior. To achieve the purpose, collected materials were tested for the fidelity, organic causation and control effect, using Structural Equation Modeling for frequency analysis, confirmatory factor analysis, credibility analysis and hypothesis testing with SPSS (V23.0) and AMOS (V21.0) programs. Environmental awareness of hotel cook has causation with eco-friendly attitude, and the attitude has meaningful causation with food safety pursuit behavior. That is, it proved that cooks are taking care of their job carefully from the pre-cooking stage while most of people ignore the storing stage. The result shows not only hotel's own training session, cook's level of consciousness on the food safety and they are working with high sense of responsibility. The limitation of this research is that it only conducted with cooks of deluxe hotels in Busan, and it could not include various variables about environmental awareness. Therefore, it is expected that the lacking contents to be dealt by a follow-up study.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.12
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• pp.4803-4811
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• 2010

As the role that information system and technique plays in hotel firms is critical, the quality of IS and IT is considered as one of most important factors that determine success of hotel firms. This study aims to examine the influences of the quality of IS/IT exerted on the user's level of acceptance of the HIS and the operational performance on both personal and organizational levels. Based on the data collected from 256 employees in reservation departments of 3 Seoul and 3 Busan deluxe hotels, the study tested the applied TAM model. The results indicated that the quality of IS/IT affects the user's acceptance level (eg., satisfaction and perceived usefulness), and such acceptance behavior affects reservation employees' performance on both personal and organizational levels. Managerial implications are also presented for researchers and practitioners of hotel firms.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.304-313
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• 2009

Along with variables like the person-to-person service encounter, perceived service value and repurchase intentions by customers plays a vital role in customer evaluation of service results in hotel industry. This study aimed to explore the relationships between person-to person encounter, service value, and repurchase intention by customers in deluxe hotel. The results of this study are, person-to-person encounter direct impacts on service value, and repurchase intention. And service value direct influences to repurchase intention. These results suggests that new direction of marketing managements on competing environments in hotel industry for customer satisfactions and customer retentions.

• The Journal of the Korea Contents Association
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• v.11 no.9
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• pp.485-495
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• 2011

This study aimed to explore the impacts of psychological capitals on the psychological ownerships and organizational commitments by employees in deluxe hotel located in Seoul. And also the mediating effects of psychological ownerships by employees on the relationships between psychological capitals and organizational commitments in hotel firms. The results of this study are, psychological capitals direct impacts on psychological ownerships and organizational commitments. And psychological ownerships influence mediating effects between psychological capitals and organizational commitments. The results of this study suggests that to build organizational behaviors management systems on emphasizing of the importance of psychological capitals and the importance of psychological ownerships by employees on intense competing environments in hotel industry for competitive advantages.