• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.155-169
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• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.6
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• pp.51-59
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• 2016

Recently the company is getting bigger and has many employees. Therefore, sometimes, the uniform internal marketing devices for whole employees are inappropriate because they are different demographic aspects. To find efficient internal marketing factors, this paper analyzes empirically the determinants of employee's satisfaction to their firm, by group based demographic aspects(male and female : 2 groups, ages : 3 group, employment period : 3 groups), for a insurance claim adjuster company As a result, it is found that the psychological factor has the statically significant determinant in all the 8 groups, with biggest positive coefficient in the 7 groups. Other factors, such as the organizational factor, the individual factor and spatial factor are statically significant determinant depending on the groups differently.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.20 no.44
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• pp.13-32
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• 1997

The modem society has been talked as the age of uncertainty, the age discontinuity and the information society. The future society is forcasted the creativity society. Both the achievement motive and the creativity be suggested as an important factors to accomplish the individual goals and organizational performance. The achievement motive has the major implications in increasing the level of achievement motive between high and low creative group. The employee creativity is the emergence in action of a novel relational product, growing out of the uniqueness of the individual on the hand, and materals, events people or cirumstances of his life on the other. It has been treated as an impotant factor to solve the complex management ploblems for the management. The major purpose of this study are (1) to review the theory of an achievement motivation and the creativity, (2) to provide both management and scholars with the practical and useful implications on the development of the employee cretivity in improving the management performance.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• The Journal of Economics, Marketing and Management
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• v.6 no.2
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• pp.5-20
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• 2018

Purpose- The study aims to understand the perception of the employees regarding employee relations, organizational culture, employee welfare and job design within the organization. Research design, data, and methodology - It is a descriptive study. A climate survey was conducted on the staff of NTPC, Badarpur. The sample size is 100. The data has been analyzed using excel and SPSS. Results - The study finds the lack of free flow of communication with the information by the top and middle management to lower levels, lack of existence of positive attitude, lack of recreational activities to bring stress level down. NTPC, Badarpur is an association which gives a wide range of offices to its workers along these lines giving fulfilment to its representatives all things considered. Conclusions - Correspondence network ought to be entirely clung to all the more free stream of correspondence by top and center administration. Greater lucidity with respect to expected set of responsibilities might be useful. Orderly enlistment is required. Human Asset prerequisites in groups should be re looked guaranteeing sufficient colleagues in a group. Workers are submitted towards association's objective. NTPC, Badarpur ought to move with the developing advancements so it can adapt up to the quicker rivalry.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.69
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• pp.75-85
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• 2001

This empirical study examines the current status of TqM implementation in Korean service industry The data were collected from employes in hotels located in Seoul, korea with the questionnaire. The several statistical method such as t-test multiple regression were used for analysis. The major findings include the followings : First TQM practices have become common in Korean hotel industry. Second, There exist significant TQM factors which effect on customer satisfaction. For the high level hotel group supplier management, quality data management employee relations, and training are important factors for customer satisfaction while top management role and employee relations are significant factors for low level hotel group.

• Journal of the Korea Safety Management & Science
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• v.13 no.3
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• pp.191-197
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• 2011

This paper reviewed the relationship between organizational commitment and incremental innovation, and the moderating effect of tenure. The results of hierarchical multiple regression analysis, based on the responses from 434 employees in service industry, showed that affective and nonnative commitment relates positively with incremental innovation, but continuous commitment relates negatively with incremental innovation. In the moderating effects, affective commitment appeared to have more negative effect on operation innovation in longer tenure employee group, and also nonnative commitment appeared to have more negative effect on process and service innovation in longer tenure employee group.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.233-247
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• 2003

This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach's Alpha value and Anova test. 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafeteria low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences: quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80$\pm$0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods (2.82$\pm$0.61) was with highest recognition.