• Asia-Pacific Journal of Business
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• v.9 no.4
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• pp.157-180
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• 2018

This paper empirically analyzes how working conditions of employees and executives affect Korean companies' survival. To this end, a survival analysis based on the accelerated failure time model is conducted from the end of December 2012 to the end of September 2018 on the 2012 year-end financial data for corporations whose common stocks have ever been listed either in the KOSPI market or in the KOSDAQ market with fiscal year ending at the end of December. The analysis shows that the average wage level per employee and the number of executives relative to the number of employees threaten while the average duration of service for female employees prolongs firm survival. Here, the average wage level per employee has turned out to worsen firm survivability regardless of the gender of employees in question while the average duration of service improves firm survivability only in case the employees are female: the average duration of service for male employees or the entire employees has turned out not to have any statistically significant influence on firm survival. The average compensation per executive and the percentage of temporary employees have turned out not to have any statistically significant influence on firm survival while the percentage of female employees has shown statistically significant positive influence on firm survival in some, although not all, models employed in our study. These results are expected to be a good reference in the course of our reaching agreements regarding the improvement of working conditions either between firms and employees or among the members of the entire society.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.101-105
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• 2014

The topics of leadership and culture have attracted substantial interest from both academics and practitioners. This study examines the effects of leadership styles and national culture on affective commitment in samples of the restaurant employees in US. In detail, this study examines how employees evaluate their leaders with different national cultures and the ways in which cultural similarity influences employees' affective commitment. The findings suggest that participative leadership style and supportive leadership style have effects on affective commitment but instrumental leadership style does not. In addition, the findings show that employees evaluate differently leaderships of their leaders with different national culture. Finally, in order to increase the employees' affective commitment, it is recommended for managers to employ supportive leadership style toward employees of different national cultures. Participative leadership style is more effective when a manager is familiar with his or her employees' national culture.

• Journal of Families and Better Life
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• v.17 no.1
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• pp.73-86
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• 1999

The aim of this study is to suggest theoretical foundations on which hospital employees could estimate medical care services not in the position of providers but consumers. For this purpose this study compares satisfaction of providers but consumers. For this purpose this study compares satisfaction of patients with medical care service with that of hospital employees. 287 patients and 261 employees in three university hospitals in Daegu were selected as samples of investigation and asked questions. Statistical analysis was taken using SAS package. The result of this study are as follows. 1) Among the five fields of medical services patients and hospital employees have different views in doctor hospital staff(except doctor) treatment system availability service but parking service 2) Hospital employees overestimate the level of medical care services compared with patients 3) Demographical variables make a difference in medical satisfaction 4) In satisfaction-evaluation after r ceiving treatment medical system service is influential variables in both patients and hospital employees. And in patient group doctor service is following variables while availability and parking service is influential variables in employees.

• Journal of Families and Better Life
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• v.25 no.5
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• pp.143-166
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• 2007

This study examined the effects of employees' gender role attitudes, job involvement, and family involvement on their work-family conflicts, work-family facilitation, and utilization of family-friendly corporate policies. Data was collected from 377 full-time married workers from 262 large (more than 300 employees) and 100 small (fewer than 300 employees) private sector companies. The questionnaire's measurements were based on recommendations from the literature review. The questionnaire consisted of the gender role attitude scales, job and family involvement scales, work-family conflict and facilitation scales, and questions pertaining to the employee's utilization of family-friendly corporate policies. The SPSS 12.0 statistical package was used to analyze the collected data. The study found that employees showed more or less egalitarian gender role attitudes and that they were more involved in their family than their job. The employees' responses showed a low rate of utilizing family-friendly policies, but employees from large companies reported a higher utilization of family-friendly policies than those from small companies. There were also gender differences in employees' gender role attitudes, work and family involvement, and utilization of policies. Male workers held more traditional gender role attitudes, had higher levels of job involvement, and had higher rates of utilization of policies than female employees. Meanwhile, employees with children exhibited more traditional gender role attitudes and higher rates of utilization of policies than those without children. Finally, serial hierarchical regression analyses revealed that employees' more egalitarian gender role attitudes and higher job and family involvement predict higher work-family facilitation, while their gender role attitudes and job and family involvement have no significant influence on work-family conflicts. Also, employees from large companies with high job involvement will have significantly higher utilization rates of family-friendly corporate policies.

• Knowledge Management Research
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• v.13 no.4
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• pp.31-54
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• 2012

This study examines whether employees' legitimacy perceptions of corporate social responsibility (CSR) affect their organizational citizenship behavior (OCB). It also investigates whether CEO's visionary leadership can moderate this causal relationship. CSR legitimacy is defined in the current study as employees' personal beliefs about the appropriateness of corporate CSR activities. In fact, employees evaluate the appropriateness of CSR activity based on its consistency with corporate philosophy (e.g. corporate mission, vision, and values) which functions as employees' referencial belief structure. If CSR activity is perceived as one of firm's effort to fulfill its mission, vision, and values, which means that espoused theory and theory-in-use of CSR activity are congruent, employees will consider firm's CSR activity as legitimate. If, however, employees think that CSR activity is not congruent with firm's mission, vision, and values, which means that espoused theory and theory-in-use of CSR activity are inconsistent, they will perceive that CSR activity of their firm is not legitimate. In the current study, we propose that employees who perceive that the CSR activity of their firm is legitimate are more likely to engage in OCB. In addition, we hypothesize that CEO's visionary leadership can strengthen the positive effect of employees' perception of CSR legitimacy on their OCB. We tested these hypotheses with the sample of 383 employees from 32 companies listed on DJSI (Dow Jones Sustainability Index) Korea 2009. We employed the HLM (hierarchical linear modeling) program to decompose the multi-level random effects. We found that CSR legitimacy perceptions of employees increase employees' OCB and that CEO's visionary leadership moderates this relationship. We discussed implications of these findings in more detail.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.22-38
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• 2003

This study divided all cooking-related employees into hotel organization and family restaurant organization, and analyzed the present duties´ characteristics along with an analysis on population statistics. Also, the study examined each employee´s recognition degree of his/her duty in each group and investigated which knowledge and skill they thought as important parts for their developing ability and attaining duties in the future. The collected data tell the followings; with respect to the characteristics of the employees´ duties, the characteristics of hotel employees were different from those of family restaurant employees; in case of hotel employees, the characteristic items recognized at a high level were the importance of duty, independence, self-reliance, the knowledge degree, career, controlling-ship, and development-ship. On the contrary, in case of family restaurant employees, the highly recognized items were complexity of duty, stagnation-ship, and human relationship. Generally, it was clear that family restaurant employees showed more complaints than hotel employees did in the section of recognition degree on the present duties. The imperfect matter is that this study could not specify particulars or details of knowledge and skills that are necessary to make a perfect food-service company. However, this study will become a basis to develop further research on a perfect supposition and detailed particulars by detailed variables in a demonstrative way.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.625-631
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• 2002

The objectives of this study were to determine the degree of job satisfaction and need satisfaction of school foodservice employees, and the relationship between Job in General(JIG) and need satisfaction. The six demographic items, the Job Descriptive Index(JDI) and JIG scale, and Need Satisfaction Questionnaire(NSQ) were used to evaluate job satisfaction and need satisfaction of school foodservice employees. The results of this study showed that the employees were satisfied with co-workers(2.52), then supervision(2.48), work(1.86), promotion(0.72) and pay(0.51) in decreasing order. Older employees(Age$\geq$40) tended to be more satisfied in JIG(p＝0.0620) than younger employees(20$\leq$Age$\leq$39). Employees were satisfied in social needs, then autonomy needs, self-actualization needs, esteem needs, security heeds in decreasing order. There were no significant differences between demographic factors and five need categories. When the employees were classified by their scores on JIG, Group I having the lowest score tended to be less satisfied(p＝0.0627) in security needs than Group II and Group III. The information of study could be useful for foodservice managers in job design to increase the productivity.

• Journal of Families and Better Life
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• v.28 no.2
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• pp.89-96
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• 2010

This study examines how frequently employers offer family-friendly corporate programs and how frequently employees use the programs. This study also seeks to discover whether the implementation and utilization of family-friendly corporate programs results in an increase in employees' childbirths. Data were collected from 377 married full-time employees working in private sector companies located in Seoul and GyeongGi-Do. Frequency analyses of the employees' responses showed moderate rates of implementation of family-friendly corporate programs and much lower rates of employees' utilization. The hierarchical regression analysis revealed that the implementation of family-friendly corporate programs significantly predicted employees' childbirths. However, this was ineffective, having no significant influence on employees' childbirths, when their utilization of the programs was entered into the model. Higher rates of utilization of family-friendly corporate programs predicted more childbirths after employment. This study suggests that the implementation of family-friendly corporate programs per se is not a complete solution to get employees to have more babies. Rather, what matters is the usability of those programs. Finally, the implications of the study results are discussed.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.366-373
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• 2006

Employee turnover and job satisfaction are the main concerns of Foodservice indusryy because of a high dependence on human resources. This study was carried out to find out the differences of job satisfaction of employees in Foodservice industry and identify the effects of job satisfaction on turnover intention by major at the college or university. In comparison of job satisfaction of employees by 3 groups of food-related majored, tourism-business majored, and other majored, there were no significant differences among groups. But in the correlation between overall and 6 factors of job satisfaction, there were all significant correlations in food-related majored and tourism-business majored employees. Employees in Foodservice industry were satisfied by different demographic characteristics according to what they majored at college. Statistically significant variables that affect to the job satisfaction were gender, employment status, length of employment, monthly income, working hour per week in the food-related majored employees and employment status in the tourism-business majored employees. Finally, among job satisfaction factors, intention to quit was negatively affected by supervision in food-related majored and tourism-business majored employees, but positively affected by job environment only in tourism-business majored employees.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.564-574
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• 2009

This study was conducted to evaluate the effects of the LOHAS index value of school food service employees on the purchase of food materials and foodservice quality. The subjects consisted of 566 foodservice employees. The findings were as follows. (1) The foodservice employee's LOHAS index fell within that of a NOMADICS group with an average of 72.18 points out of 100 points. (2) When the age, working experience and LOHAS index of the foodservice employees was high, the necessity, view, interest and recognition of LOHAS introduction for the improvement of the foodservice environment was high. (3) The amount of environmentally-friendly food materials purchased by foodservice employees was high, when they had a high LOHAS index. (4) High foodservice quality management items of foodservice employees were 'sanitation management' (3.87 points) and 'human resource management' (3.84 points), whereas 'menu management' (3.57 points) and 'food material and inspection management' (3.61 points) scored low. (5) The LOHAS index of foodservice employees has a significant impact on the purchase intention of environmentally-friendly food materials in LOHAS and NOMADICS groups. (6) This study confirmed that a higher LOHAS index of foodservice employees was associated with higher foodservice quality management behavior, which leads to an improved quality of foodservice.