• 한국조리학회지
• /
• 제4권
• /
• pp.295-315
• /
• 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.

• 농촌지도와개발
• /
• 제18권3호
• /
• pp.409-434
• /
• 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.

• 한국조리학회지
• /
• 제17권3호
• /
• pp.76-88
• /
• 2011

특급호텔 조리사의 푸드 스타일링 인지 및 만족도에 관하여 연구하였다. 조리사들은 조리 시 '음식의 맛(57.7%)'을 가장 중요하게 생각했으며 다음은 '위생 (25.9%)'이었다. 호텔 자체 푸드 스타일링 교육은 35.5%만 수행되고 있었으며 푸드 스타일링 관련 정보는 '잡지 등 정보매체에서 주로 얻는다'고 한 비율이 54.9%로 가장 많았다. 또한 푸드 스타일링에 관하여 조리사들은 '개인적인 발전과 관심(74.7%)'에서 '개인적으로 학습한다(49.6%)'는 비율이 가장 높았다. 음식문화 트랜드에 대한 인지도는 평균 $3.35{\pm}.83$ 이었고, 푸드 스타일링 원리에 대한 인지도는 평균 $3.41{\pm}.84$이었으며, 일반적 특성에 따른 푸드 스타일링 원리인지는 연령(p<0.01), 조리경력(p<0.05), 직급(p<0.01) 등에서 유의적인 차이를 보였다. 또한 조리사의 푸드 스타일링에 대한 전반적인 만족도는 $2.90{\pm}.89$로 낮은 경향을 보였으며, 일반적 특성에 따른 푸드 스타일링 만족도는 직급(p<0.1) 및 교육(p<0.1)에 따라 유의적인 차이가 있어 직급과 교육이 높을수록 조리사의 푸드 스타일링에 대한 만족도는 더 높은 것으로 나타났다.

• 한국조리학회지
• /
• 제17권2호
• /
• pp.111-125
• /
• 2011

본 연구는 특급호텔 조리사의 소진이 직무만족도와 이직의도에 미치는 영향을 고찰하고, 이러한 인과관계에서 조리사의 경력과 성별에 따른 조절효과를 검증하고자 하였다. 실증연구를 위해 확보된 309개의 표본을 바탕으로 연구모형의 신뢰성, 적합성 등을 검토하였고, 구조방정식 모형을 사용하여 총 4개의 가설을 검증하였으며, 모형의 적합도는 $X^2$=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, RMSEA=0.046으로 조사되었다. 연구결과 특급호텔 조리사의 소진의 하위 차원 중 무효능감이 직무만족도에 유의한 영향(p<0.001)을 주는 것으로 조사되었으며, 직무만족도는 이직의도에 유의한 영향(p<0.001)을 주는 것으로 나타났다. 이를 통해 호텔 조리사가 인지하는 소진은 직무만족도에 부정적인 영향을 미치며 결과적으로 이직의도에 부정적인 태도를 형성하게 된다는 것을 확인 할 수 있었다. 한편 조리사의 소진이 직무만족도 및 이직의도에 미치는 영향에 있어서 경력과 성별에 따른 조절효과를 분석한 결과 성별에 따른 조절효과는 존재하지 않는 것으로 나타났으나 경력에 따른 조절효과는 존재하는 것으로 조사되었다.

• 한국식생활문화학회지
• /
• 제11권2호
• /
• pp.169-178
• /
• 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.

• 한국식생활문화학회지
• /
• 제11권3호
• /
• pp.393-402
• /
• 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.

• 동아시아식생활학회지
• /
• 제17권6호
• /
• pp.943-956
• /
• 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.

• 경영과정보연구
• /
• 제29권4호
• /
• pp.45-65
• /
• 2010

본 연구의 목적은 호텔기업의 서비스지향성이 경쟁우위와 CRM성과에 미치는 영향을 규명하고자 하였다. 연구의 목적을 달성하기 위해서 수도권 소재의 특급호텔을 중심으로 현장에서 서비스를 제공하는 직원들을 대상으로 설문조사하여 최종표본 379매를 가지고 분석하였다. 분석결과에 따르면 서비스지향성 요인인 종업원의 권한, 서비스훈련, 서비스보상 등은 경쟁우위에 유의적인 영향을 미치는 것으로 확인되었다. 특히 경쟁우위를 결정하는 가장 중요한 요인은 서비스보상, 서비스훈련, 종업원의 권한 순으로 나타났다. 이는 호텔기업에 종사하는 종업원들이 명확한 보상시스템이 없이는 자발적 서비스행동과 서비스품질제공이 쉽지 않다는 것을 의미한다. 이는 서비스훈련 프로그램을 만드는 시점에서 훈련당사자인 종업원들의 참여와 기대되는 보상수준 정도를 사전협의하고 공개하는 것이 경쟁우위확보를 위해 필요하다는 것을 알 수 있다. 또한 경쟁우위 확보는 고객과의 결속관계, 기업이미지, 고객충성도인 CRM성과에 모두 유의한 영향을 미치고 있음을 확인하였다. 이것은 기존 연구에서 주로 밝힌 서비스지향성이 재무적 성과에 영향을 준다는 것 외에 정성적인 CRM성과에도 영향을 주고 있음을 확인한 것이다. 이를 위해 호텔기업은 정량적 재무성과 이외에도 고객 개개인의 정성적인 부분에 관심을 기울여야 하고 경쟁우위 확보를 위한 전략구축이 필요하다는 것을 시사하고 있다.

• 한국콘텐츠학회논문지
• /
• 제14권11호
• /
• pp.430-437
• /
• 2014

호텔 레스토랑의 경우, 이용하는 목적에 따라 선택하는 업종이나 메뉴에 큰 영향을 받으며 호텔의 특성을 규명하여 그에 맞는 전략을 세우는 것이 필수적인 사항이다. 따라서 본 연구의 목적은 같은 성향을 가지고 있는 고객이라도 방문목적이나 호텔이 가지고 있는 이미지, 그 특성에 따라 선호하는 메뉴가 달라지는 것을 규명하고, 전략적인 메뉴관리의 기초데이터를 제공하는 것이다. 조사방법은 특 1급 호텔의 이태리 레스토랑을 대상으로 하여 고객층, 이용목적 등의 특성을 규명하고, 각 호텔들의 메뉴 매출 자료를 토대로 선호메뉴를 분석하여 그 호텔특성에 따른 선호메뉴를 분석하였다. 그 결과 비즈니스와 식사목적의 방문이 많은 편인 호텔들은 일반 알라카트 메뉴들이 강세를 보였으며, 특히 가족식사인 경우 세트메뉴의 선호도가 높았다. 테마파크 주변의 호텔은 이벤트 메뉴가 활성화 되어 있으며 그 선호도 또한 높은 것으로 나타났다. 본 연구자료는 메뉴선택에 대한 정확한 이해를 바탕으로 고객이 요구하는 메뉴를 제공함으로써 이익 증대를 가져올 뿐만 아니라 고객의 만족에 크게 기여할 수 있는 기초자료로서의 역할을 할 것이다.

• 한국조리학회지
• /
• 제24권3호
• /
• pp.60-70
• /
• 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.