• Knowledge Management Research
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• v.22 no.3
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• pp.201-215
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• 2021

Owing to COVID-19 pandemic and global recession, enterprises are facing more and more fierce competition. Under this situation, retaining as much as recruiting good employees has become a top priority for organization. However, post 90s, with very different characteristics from traditional workers, entered the labor market, and both employers and employees suffered from post-90's high turnover rate. Therefore, this study focuses on Chinese post-90s and examined the effects of work values they pursue (utilitarian orientation, interest congruence, long-term development, and innovativeness) on job satisfaction and turnover intention. In addition, the groups with less than or more than one year of service were compared and analyzed. A total of 267 Chinese workers born in the 90s participated in the survey. Our research findings show that utilitarian orientation affects both job satisfaction and turnover intention, but interest congruence only affects job satisfaction while innovation only affects turnover intention. And the moderating effect of tenure of service was partially verified. Various implications based on the result were discussed.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.125-147
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• 2002

This study is to show the importance of customer and to define the customer's meaning in food industry. According to previous research, a consumer is a very small part of customer. At present and in the future, a customer is not only a consumer but all of interior and exterior environments related to a company. However the scope of customer has been extended eventually. Therefore, it is important for a company to find out and secure the proper customer giving profit. This study considers a relative marketing as a way to impress a customer. It is a useful marketing technology to make profits and company's growth. And to achieve a relative marketing successfully, it is necessary to perceive a fundamental understanding and building an organization for workers. Therefore, this study propose that a company would accomplish followings to continue a quality growth. First, Understanding and confidence about workers. Second, Building the culture of a company's organization impressive to a customer Third, Continuing effort and interest ing about service. In conclusion, a company will accomplish a customer satisfaction successfully through developing a service organization and performing relative marketing.

• Journal of dental hygiene science
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• v.17 no.2
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• pp.168-174
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• 2017

This study was conducted to provide basic data on the relationship between the happiness and job satisfaction of dental hygienists. The research subjects were 264 dental hygienists in Busan and Gyeongsangnam-do. The study was conducted using structured questionnaires and the collected data were analyzed using IBM SPSS software, ver. 20.0. The happiness index, which was based on general characteristics, showed the greatest significant differences in life satisfaction (p<0.05) among adults over 36 years of job experience, negative emotions (p<0.01) among adults under 25 years of job experience, and negative emotions (p<0.05) among adults with 4~10 years of job experience. The factors that improved the job satisfaction of dental hygienists were life satisfaction, prime duty at the work place, and a positive effect. On the contrary, negative emotions lowered the job satisfaction. The happiness of the dental hygienist is an important factor not only for the improvement of the hygienist's personal quality of life, but also the patient's health. It is necessary for dental hygienists to maintain good relationships with coworkers during in the workplace, as well as employers, to have an administrative system that offers proper compensation, improvement of the work environment, and opportunities to improve professionalism at the workplace.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.213-230
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• 2002

The meaning of foodservice industry is various but especially its most important one contains a service industry. And so, foodservice industry should provide very impressive service to customers. if workers don't satisfy themselves at the works, they can not give a high qualifying service to the customers. Therefore, this study showed how the worker's satisfactory degree depending on working type effects on the growth of foodservice industry. The conclusions by questionnaires to workers who have worked as both a regular and a contract employment at Special First Degree Hotels in Seoul are followings. Very interestingly, the proportion of satisfying degree for the workers as regular is 34.94% but the degree for workers as contract is 36.8%. The reason is that the average age of regular workers is high and they have their family to support and they have changed their job more often than the others. They can express their problems through a labor union but the part of solution is very small. It must cause to decrease satisfying degree. The workers generally satisfied to their senior employers. It means that the negative image of higher-ups in the past has been changed. It is a serious problem that the proportion of satisfaction degree remains 30%. The managements must perceive the fact that the increase ratio of contract workers does not make low quality of service. They should know that the satisfaction degree of regular workers is lower than contract ones. In order to increase the satisfaction degree, if the managements can find out the way of taking over their authority and giving a motive, they can reduce the ratio of occupation change and nonattendance. And also they can promote the productivity in foodservice industry and in conclusion, the foodservice industry will have glowed very successfully in the near future.

• Journal of Fashion Business
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• v.12 no.2
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• pp.134-152
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• 2008

Functional, aesthetic and symbolic working uniforms in the industrial complex are demanded by employees and employers. The purpose of this research was to find out the actual wearing condition and preference of the working uniform design in the industrial complex. The research selected 7 enterprise subjects located in the Changwon National Industrial Complex and adopted a questionnaire method. 912 workers categorized into 4 work groups according to their work posts replied in total. The data and the degrees of satisfaction/preference of the working uniforms were analysed into descriptive statistics and F-tests by using the SPSS S/W package. The results were as follows: First, the style of the working uniform was the standard two-piece style. Second, the degree of the satisfaction with the entrepreneurial image implied to the working uniform was 2.83 throughout the 5-scale evaluation. In addition, the degree of the satisfaction with the working uniform colors was in between 2.94 and 2.96. Third, unsatisfied parts of the upper and lower uniform garments were: sleeve > pocket > collar; and waist belt loop > hip pocket > hem line respectively. Fourth, beige was the most preferred color for the working uniform top and bottom both. The most preferred color images were the calm and safety and the bright and light in order. Especially, the demand on the safety factors and soil proof colors of the outside field workers was much higher than the clerical workers. Fifth, the blouson type jacket with shirts collar or soutien roll collar was more preferred to than the casual style; and the straight formal pants were more preferred to than the casual/sweat sports pants styles. Sixth, inner pockets to keep the mobile phone and pens were required for upper garment details specially by manufacture workers. Increase of the waist belt loop numbers was required by all work groups.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.387-396
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• 2010

The purpose of this study was to research the relationships among work-family culture, job satisfaction, organizational commitment and turnover intention of employees in banking industry. In response to employees' need for work-family balance, employers have instituted a number of programs, such as assistant with child care and elder care, flex time, job sharing, shorter work weeks, and telecommuting were adopted. These areas of study are so important in modern organizations because of their influence on organizational success and on the personal lives of employees. To accomplish this study, it was determined that the analysis derived from a hypothesis and literature reviews and data collected from 254 employees in bank industry. The results of empirical analysis showed as follows. First, Perceived work-family culture has a significant effect on job satisfaction, organizational commitment and turnover intention. Second, Job satisfaction and organizational commitment have a significant effect on turnover intention. Based on these findings, the implications and limitations of the study were presented including some directions for future studies.

• Journal of the Korean Home Economics Association
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• v.48 no.1
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• pp.137-161
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• 2010

The aim of this study was to identify the most effective methods with which to revitalize Korean high school culinary education. To achieve this aim, a culinary recognition questionnaire survey of 616 students from 9 culinary high schools was carried out. The 9 surveyed schools represented the following of 7 regions: Chungnam, Busan, Incheon, Daegue, Jeonbuk, Gyeongbuk, and Gwangju. Collected data were subjected to descriptive analysis, $x^2$-test, t-test, and one-way ANOVA using SPSS(version 14.0). The results of this study are as follows. Culinary practice interest and learning demand of most students were high. 6.8% of students indicated that initial theory learning, followed by video education, and finally live demonstration is an effective teaching methodology. They preferred practicing on actual ingredients as the primary teaching and learning method, nominating technician cooking as the most favorite. As for areas needing improvement in culinary practice education, difficulties with material preparation and insufficient learning hours were identified as prominent factors by 66.8% of respondents. There was unanimous agreement that culinary practice education can be enhanced by highly skilled teachers, while interest for the discipline itself can be fostered by initiating and encouraging cooking participation in the home. Freshmen and special high school students suggested that a cooking related website is necessary to expand the current information interface, which is currently limited to colleagues and employers. In relation to culinary education revitalization, consistent promotion of departments, or high schools that have proven student satisfaction rates and effective culinary curriculum are required. Furthermore, teachers can also aid this process by more effective student pastoral care in order to improve school life satisfaction. However, teacher job satisfaction is an important component of this process, and better employment conditions and remuneration packages reflecting extra work must be considered as part of an attractive teacher-incentive employment policy.

• Journal of the Korea Society of Computer and Information
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• v.13 no.5
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• pp.211-218
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• 2008

This paper studies the quality of the major domestic job information sites and compares the strong and weak points of them. The study was conducted with respect to the user satisfaction by asking job seekers and employers. Questionnaires consist of three factors: quality of information, quality of delivery, quality of environment, each factor of which contains several sub-questions. The results showed that the quality of information was the most important factor to both job seekers and job Provider. The lower job providers' satisfaction than job seekers' indicated more various services should be developed fer job providers. Specially, Personal information is not protected well enough to satisfy job seekers, so improvement plan is required. Public job information site requires as much service level as private job information sites.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.

• Review of Culture and Economy
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• v.17 no.2
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• pp.137-159
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• 2014

The items currently used in museum service evaluations fail to offer satisfactory suggestions that could aid in the improvement of museum services. This study aims to identify and develop items that take into consideration the unique nature of art museum services. This study also identifies factors that determine visitor satisfaction and decisions to revisit with the end of offering methods to improve art museum service. The research conducted was based on an on-site survey of visitors of the Gwangju Art Museum. 223 questionnaires were collected, 211 of which were used in the data analysis. Factor analysis was applied to identify service factors to be considered at art museums. Regression analysis was then applied to estimate the influence of each factor in visitor satisfaction and revisit intention. This study first identifies five service quality factors of art museums: display method, employers, content, facilities, and supplemental programs. Results of the regression analysis showed that content is the most important factor in raising customer satisfaction and revisit intention. Supplemental programs were also significant in raising young and family customer satisfaction. The results also showed that various supplemental services such as education and experiential programs were necessary. Service facilities were also statistically significant factors in customer satisfaction and revisit intention. This study contributes in identifying five factors that could better measure art museum service quality. It also suggests a method to improve museum service quality based on the results of empirical investigations. This information could be of great help to art museum operators and other researchers.