• 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.

• Journal of Agricultural Extension & Community Development
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• v.18 no.3
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• pp.409-434
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• 2011

The main purpose of this study was to examine the effects of servicescape on post evaluation of hospitality industry in Gyeongnam. Customers of deluxe hotels in Gyeongnam were selected for a questionnaire survey. To achieve the study objective, 253 valid questionnaires were statistically analyzed, using frequency analysis, factor, reliability analysis and regression analysis. The results of the multiple regression analysis indicated that five of servicescape factors had significant impact on customer satisfaction and customer retention. The servicescape factors partially exerted a positive influence on word-of-mouth intention. The result of the simple regression analysis also indicated that the customer satisfaction had very significant impact on customer retention and word-of-mouth intention.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.76-88
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• 2011

This study surveyed the recognition and satisfaction of food styling for cooks in a deluxe hotel. The most important item for cooks while cooking was 'taste' (57.7%) followed by 'sanitation' (25.9%). For food styling education in hotels, only 35.5% of the hotels surveyed had their own education program, and the media was the main source of food styling information (54.9%). Also, chefs studied food styling(49.6% of respondents) by themselves, for 'personal development'(73.8%). Average scale of recognition of food trends was $3.35{\pm}.83$, and that of the principles of food styling was $3.41{\pm}.84$. There were the significant differences in terms of the recognition of food styling in the age groups, cooking experience, and the positions. Moreover, cooks' overall satisfaction with food styling was found low with the average of $2.90{\pm}.89$. For the satisfaction with food styling based on the general characteristics, there was a significant difference in 'positions' (p<0.1) and 'education' (p<0.1), which suggested that the higher positions and education, the greater satisfaction with food styling.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.111-125
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• 2011

The purposes of this study were to understand the influence of culinary staffs burnout in deluxe hotels upon job satisfaction and turnover intention and empirically analyze the moderating effects by career and gender between the relations of burnout and job satisfaction. Based on total 309 employees obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with AMOS 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, $X^2$=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, and RMSEA=0.046. SEM resulted that the non-accomplishment(${\beta}$-0.306, p<0.001) in hotels showed a negative significant influence on job satisfaction. Also, job satisfaction(${\beta}$-0.285, p<0.001) had a positive significant influence on turnover intention. The moderating effects on gender do not seem to exist, although its effects on career do. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.169-178
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• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, 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 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.393-402
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• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• Management & Information Systems Review
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• v.29 no.4
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• pp.45-65
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• 2010

This study was to identify the effects of hotel organizational service orientation on CRM(customer relationship management) performance. The organizational service orientation has been considered very important for excellent service quality in many existing studies. The data were collected from employees in deluxe hotels of the metropolitan area with the questionnaire. To test the hypotheses, using AMOS were conducted for 379 respondents as a sample collected. The results show that customer's authority, service training, service reward significantly influenced to competitive advantage. Among the three variables the service reward was especially significant. In addition, competitive advantage significantly influenced to CRM performance (relationship commitment, image of corporation, customer's loyalty). So it is very important for employee to give a authority, share of service training program, give a reward what they want. Because that system can lead to the good performance. As a result, the CEO of hotel has to attention the organizational service orientation for achievement of the CRM performance.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.430-437
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• 2014

In the case of the hotel restaurant, the purpose of using the hotel affects largely to the type or the menu and nowadays it becomes essential to find out the characteristics of the hotels and make the strategy within them. Therefore, the purpose of this study is analyzing that even if the customers have the similar characteristics and preferences, they choose different menu because of the purpose of the visit, and the image of the hotel. And also this study gives basic data for the strategic menu management, the target of this research was the super deluxe Italian restaurant. Using the sales data of this restaurant, we analyzed the menu what people like most, and moreover, we analyzed the menu-choice behavior about each hotel. This study has a important role as a basic data that gives more profit to the restaurant, but also satisfaction to the customers.

• 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.