• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.39-56
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• 2006

This study was intended for getting information on the job satisfaction and consciousness of 305 cooks working at deluxe hotels in Busan to improve culinary arts training and an efficient man power control program. The results were as follows. Most of the cooks were males(67.2%) and less than 40 years old(85.6%), 59.5% were cooks, 67.0% were graduated from college and 74.8% earned less than 1.5 million won in a month. 39.5% had not changed their workplace. The male cooks had transferred to some other workplace more than 2 times than female ones. The higher their age, job classification and monthly income were, the more frequently they transferred their workplace. The frequency of job transfer was the most significant factor in the age of $30{\sim}39$. 37.0% of the cooks were unsatisfied with their pay. They preferred the more highly ranked hotels(36.5%) and being independent(26.0%) if transferring workplace. They thought devotion was the most important factor for good cooks. They thought efforts, skills and human relationships were important for developing cooks. They answered pay suitable for their work was an important factor to improve the food enterprise. They thought Japanese and Korean cooking had the best prospect, and qualifications for a good cook were sincerity, efforts, careers and skills.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.110-117
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• 2017

This study intended to examine transitive relation among customer incivility perceived by deluxe hotel frontline employees, burnout, and deviant workplace behaviors and clarify the moderating effect of employees' stress. A total of 230 employees working in deluxe hotels in Seoul, the capital of Korea, in 2017 comprised the sample in this study. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling (SEM). As results, customer incivility perceived by deluxe hotel frontline employees had significant (p<.001) positive influence on their burnout(${\beta}=.38$, t-value=4.93). Employees' burnout positively influenced their deviant workplace behaviors (${\beta}=.56$, t-value=7.22). In addition, customer incivility was found to positively affect employees' deviant workplace behaviors(${\beta}=.26$, t-value=3.90), and therefore, the moderating role of stress level was not verified. The findings of this study suggested that deluxe hotels are supposed to enhance their frontline service by providing orientation for customers through promotion materials. Limitations and future research directions of this study were also well established and discussed.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.635-641
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• 2015

This study considers the influence of the job satisfaction of employees at deluxe hotels and family restaurants on turnover intent, and seeks to analyze the moderating effects of company type (deluxe hotel and family restaurant) on the relationship between job dissatisfaction and turnover intent. Based on a total of 408 employees, this study reviewed the reliability and validity of the results obtained from empirical research using the Amos program. The hypothesized relationships in the model were tested simultaneously using structural equation modeling (SEM). The major findings are as follows. Job dissatisfaction was separated into five factors: the work itself, promotion, pay and benefits, supervision, and co-workers. The empirical results indicate that job dissatisfaction positively influences the turnover intent of employees. More specifically, the work itself (${\beta}=0.346$, p<0.001), and supervision (${\beta}=0.281$, p<0.001) significantly affects employees' turnover intent, whereas promotion, pay and benefits, and co-workers did not. Therefore, the turnover intent of employees at hotels and family restaurants decreased when they were motivated by strategies related to job dissatisfaction. In addition, the findings demonstrated that the company type moderated the effect of job dissatisfaction (e.g., co-worker) on turnover intent. Limitations and future research directions are also discussed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.93-116
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• 1998

In the 21st century the service industry, particularly the hospitality industry, has the potential to develop into its golden age. In preparation for this hotels must maximize management proficiency by introducing reasonable and scientific systems into their current operations. The hotel industry takes it for granted that it can meet the final business goal by way of effective management of human resources. However, comprehensive papers on the subject of employee satisfaction have not appeared or been presented in Korean business studies. And although papers from abroad have touched on the subject they are not focused on the specialized domain of human resources as it applies to the comprehensive matters relating to job satisfaction as a corelationship to business success. This study focuses on some problems that must be overcome in achieving business objectives while striving at the same time to maintain satisfaction. The purpose of this study is to find the factors that measure employee job satisfaction in the hotel industry. To establish the purpose I reviewed the definition of the job satisfaction. An antecedent study of job satisfaction and Questionnaires were used to acquire data, specifically, hotel employees were selected randomly from the six super-deluxe hotels in Seoul to respond to thorough questionnaires. As a result of the study on the variables of Sex, Position, Length of Service, Opportunity for Promotion, Working Conditions, Wages and Hotel Situation. As a whole, promotional opportunity, wages and working conditions were frequently cited as negative factors in the responses. A comprehensive approach that includes improving wages and that reflects management's sincere concern with the working conditions of the employees is urgently needed. Hotel management that is willing to examine employee satisfaction periodically and provide proper solutions can prevent dissatisfied employees from separating from their jobs. This study has some limitation in that it is restricted geographically and in research method. That is, only six super-deluxe hotels in Seoul were selected as the subject of study and only the questionnaire method of obtaining data was used out of various available research methods.

• The Journal of the Korea Contents Association
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• v.10 no.6
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• pp.450-459
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• 2010

The purpose of this study is to difference of the recognition for self-efficacy which staffs of deluxe hotel. This study aimed at: The first, I measure recognizing for self-efficacy which staffs at the first grade Hotel and the second grade hotel. The second, self-efficacy is factor analyzes for the study. The third, I study a difference of self-efficacy the first grade Hotel and between the second grade Hotel staffs. The fourth, I study whether there is a difference in recognition of self-efficacy by each demographic characteristic in Hotel staffs. To research and analyze, survey was conducted to 400 employees working at deluxe hotels in Seoul and 352 survey data were analyzed. The results come up with: The first, As for the recognition of self-efficacy the first grade Hotel and the second grade Hotel staffs, there was the difference that a level of significance. The second, marriage, major, educational background, work period and income level were the difference that a level of significance.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.151-166
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• 2004

This study has been conducted with the following objectives as to the expected degrees of services of the guests and their degrees of satisfaction after being given the services, with the guests of the tourist hotels in the area of Gyonju as the subjects. The comprehensive outcomes of the analyses show that the resort Hotels in the Gyongju area have to establish proper characteristics and offer services according to the hotels, the objectives and the sexes. Marketing oriented strategies, Resort hotel, Expected degrees of service, Recognized degrees of service, Satisfaction,

• Journal of Korean Society for Quality Management
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• v.28 no.4
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• pp.75-98
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• 2000

The purpose of this study is to empirically examine the customers' perceived service quality and response in the field of hotel industry. The subjects of survey for this empirical analyses are limited to the customers of deluxe hotels in Korea; data are collected from the 16 deluxe hotels amongst 27 of its kind in the Seoul, Pusan, Cheju and Kyongju area. SAS package is used for Simple Regression, Multiple Regression and the results are as follows: First, the perceived service quality shows significantly positive effect upon the customers' satisfaction; Second, the customers' perceived service quality shows significantly positive with respect to the customers' response; Third, the customers' satisfaction shows significantly positive regarding the customers' response, and the customers' satisfaction have greater influence upon the customers' response than the customers' perceived service quality; On the basis of the above empirical analyses, I propose the management implication as follows: First, the hotel management staffs should have a close relation with their customers through the customers' positive, and eventually be concemed about improving service quality and customers' satisfaction to maximize the enterprise's performance; Second, the hotel management staffs, to induce and build up the positive customers' response, should have interest in serving high-quality products and service and enforcing the proper price policy.

• The Journal of the Korea Contents Association
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• v.18 no.4
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• pp.541-549
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• 2018

The study aimed to research the impact of ethical leadership on the psychological ownership and organizational commitment of employees in deluxe hotels located in Seoul. It also tried to determine the mediating effect that the employees' psychological ownership has contributed to the relationship between ethical leadership and organizational commitment in hotel firms. For the purpose of empirical testing, 300 respondents from deluxe hotels were surveyed and the hypothesis was tested through regression analysis. The results of this study are, that ethical leadership affects organizational commitment and employees' psychological ownership has a mediating effect between ethical leadership and organizational commitment. The results of this study suggests building management systems that recognize the importance of ethical leadership and psychological ownership by employees for competitive advantages.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.115-127
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• 2008

The purpose of this study is to validate the evaluation of stock, which has relation with self-esteem and career for the development of commercial stock. This study conducted a survey of purchasing attitudes & receptiveness in order to hold an accurate course for developing stock. According to the analysis, the results are as follows. It examined the cuisiniers of deluxe hotels who mainly use stock of Seoul and the capital region. A total of 350 samples were distributed and 289 samples were selected for the research. Statistical analysis of collected data executed frequency, percentage, average, reliability analysis, factor analysis using SPSSWIN 12.0 PC package programs. Making stock, cooking skills, cooking methods, quality of food ingredients and cooking recipes are important. Also, sensory characteristics such as color, odor, and taste should be considered. Career and self-esteem act on the purchase accommodation attitude of commercial stock. Commercial stock products more than 1,000 mL or 2,000 mL of liquid styles need packing of vacuum pack(vinyl). Based on the result of this study, we will make efficient use of research data for the development of commercial stock products and we will be able to improve conservation of taste with good quality by making by hand through standardization and mass production of traditional culinary skills.