• Korean journal of food and cookery science
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• v.16 no.2
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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.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.87-104
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• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.157-167
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• 1997

This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.1-14
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• 2012

The focus of this study is on investigating an appropriate selling strategy for the guests of a fine dining restaurant in deluxe hotels located on seoul. As survey methods, questionnaires were prepared and distributed to the customers who visited the restaurants of five-star hotels in Seoul. The survey was carried out from July 1 to August 30, 2010. Total 223 copies of questionnaire were used for final analysis. Frequency analysis, descriptive statistics, exploration factor analysis, and reliability analysis were conducted through SPSS 18.0 for final analysis, and path analysis was conducted through AMOS 18.0 for verification of hypotheses. The hypothesized relationships among the models were tested simultaneously by using a structure equation model(SEM). The proposed model provided an adequate fit to the date, $X^2$ = 143.934(df=120, p<.001), GFI=0.935. AGFI= 0.907, RMR=0.022, CFI=0.983. The study results are as follows. First, the restaurant employee's adaptive selling strategies consist of persuasion-suggestion, kindness-rapidity. Second, in the result of analysis to understand the influences between customer satisfaction and adaptive selling strategies, customer satisfaction is shown to have an influential relationships with persuasion-suggestion strategy and kindness-rapidity strategy of employee's adaptive selling. Third, all adaptive selling strategies did not affect customer loyalty. Finally, customers who are satisfied with such services have a significant effect on customer loyalty and supports the existing previous studies.

• The Journal of the Korea Contents Association
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• v.8 no.3
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• pp.107-116
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• 2008

This study was performed focusing on the telemarketers of the deluxe hotels in the five different areas as well as Seoul in order to find out the influence of the customer orientation of the telemarketers in the hotel membership operation on the telemarketers satisfaction. And the deferences of the customer orientation and the employee's satisfaction between the hotels in Seoul and in other areas were examined using the demographic characteristics as the background variables. According to this study, it reveals that the degree of the employee's satisfaction was high when their customer orientation was perceived as high. This study has a significance because it tried for the first time to research focusing on the telemarketers and to relate them to the customer orientation.

• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.57-69
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• 2017

In this quantitative research, it was enhanced to understand the impact of intrinsic motivation on creative process engagement by examining the significant role of psychological safety on intrinsic motivation. These relationships were examined by targeting the employees working full-time for five star deluxe hotels. Total number of 230 responses had been collected out of 250 cases requested and he number of 213 cases was used for the final analysis. The data were analyzed using structural equation modeling with SPSS 19.0 and AMOS 7 software program. The results suggested that psychological safety is significantly associated with intrinsic motivation. Furthermore, the hotel employees' problem identification, information searching & coding, and idea generation are affected by intrinsic motivation. That is, intrinsic motivation plays a significant role for each sub-factors of creative process engagement in the hotel industry. The theoretical and practical implications of these findings are established and related suggestion for formulating marketing strategy is well discussed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.303-320
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• 1998

Today the corporate environment is changing rapidly in a standpoint of politics, economics, society and technology environment. So corporates need a management strategy in another point of view. As a new menagement strategy it is introduced corporate culture. The corporate culture should be built with the core of CI, in order to be adapted to peripheral circumstances of the company. The purpose of this thesis is to contribute to manage the systematic management of corporate image by inquiring into corporate identity. Through the research of the deluxe hotels in seoul it is tried to find hotel CI-concept. As a result, the knowledge level of hotel managers is a little low and considered simply as the modification of basic elements and development of a visual idenification system. The emphasis must be on the coordination and integration to create a desired coroporate image and to communicate this image created for the target audience in a systematic and unified mannr.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.71-77
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• 1994

The purpose of this study is to investigate the utilization of the interior environment in hotel lobby and to grasp the requests of visitors. The significance of the study is to illustrate the present characters of hotel lobby and to offer the basic data for future hotel projects. The materials for this study has been collected through questionnaires garnered from six deluxe hotels in Cheju, and statistically analyzed by the semantic differential scale of L. E. Osgood. The conclusion of this study as follows . 1) Hotel lobby is used as waiting space for a short time and frequent use is four times a day. The lobby is used by the quest for meeting , waiting as a resting place while it serves as the visitor's meeting and resting place. 2) The user prefers the lobby's open space. It is desirable for the area of activity of a quests and visitors to have separate entrances. The space composition of the lobby is centrally located between the room and subsidiary equipment. The hotel lobby has needed of a method which promotes lobby image through a magnificent view of the outside.