• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.2
• /
• pp.207-214
• /
• 2006

The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.8
• /
• pp.217-228
• /
• 1997

• Knowledge Management Research
• /
• v.13 no.4
• /
• pp.71-82
• /
• 2012

The purpose of this study is to investigate the effects of employees who attend graduate school on the expansion of the knowledge sharing network in their company. For this purpose, the researchers chose 10 worker-graduate students and 75 members of company 'A' that they belong to and 107 members of university 'B' that they belong to, 172 members in total. 10 overlapped employee-students were excluded. The results of this study are summarized as follow: First, the personal relations of the employee-students enhanced after they have entered the graduate school. The score for the question was 3.85 out of 5 points. Second, the employee-students played the role of the knowledge bridge between company's co-worker network and graduate school's classmate network. It was confirmed that the density of the company's network was higher than the density of the connected network of the company and the graduate school. The analysis result confirmed that the difference of the two groups was significant. This means that the company carried out exchange with more members and therefore gained various kinds of knowledge. Also, in all types of network, the structural hole of the company network was lower than that of the connected network of the company and graduate school. The ANOVA test using QAP procedure confirmed that the difference of two groups was significant (friendship network F=1.2856, p<0.05; information network F=1.278, p<0.05; and trust network F=1.23, p<0.05). It means that the company not only gained the newly acquired knowledge by the knowledge bridge of the employee-students, but also was able to share it more effectively with members. Third and lastly, the employee-students share various information related to the organization, duties and roles rest in the company throughout break time, working hours and direct inquiries. This means that the employee-students contributed to the innovation of knowledge sharing in the company by sharing knowledge that they gained from the graduate school within the company.

• Culinary science and hospitality research
• /
• v.5 no.1
• /
• pp.175-204
• /
• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.78-86
• /
• 2016

This study is designed to investigate the impact of employee's awareness about corporate social responsibility on innovative behavior among frontline employees in the hotel industry. In addition, the present study seeks to demonstrate whether employees awareness about corporate social responsibility or innovative behavior varies according to gender, age, education level and employment type. In order to achieve the study goal, the data were obtained from frontline employees(Rooms division, F&B division) working in the 5-star hotels. And the data were analyzed by frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were undertaken using SPSS(18.0). The results showed that gender, age and employment type were not significant factors to generate differences on awareness about corporate social responsibility. But the higher educated employee was likely to perceive the awareness about corporate social responsibility better. Employee's innovative behavior varied on all of gender, age, education level and employment type. In other words, employee who is male, in the older age group, in the higher educated level and the full-time position tends to do more innovative behavior. Implications based on the study results are also discussed.

• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.401-408
• /
• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.363-369
• /
• 2016

Purpose: The purpose of this study was to understand the interrelationships among diversity management, employees' job engagement, and organizational commitment in a deluxe hotel. Methods: In a total of 344 F & B employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. Results: The proposed model provided an adequate fit to the data, $x^2$=316.722 (df=112), CMIN/df=2.828, GFI=0.899, NFI=0.941, IFI=0.961, TLI=0.953, CFI=0.961, RMSEA=0.073. SEM results showed that diversity management (building cultural awareness: ${\beta}$=0.206; pragmatic management policy; ${\beta}$=0.315) had a positive and significant influence on job engagement. Also, employees' job engagement (${\beta}$=0.623) had significant positive effects on organizational commitment. Conclusion: This study shows diversity management of hotel employees and its effectiveness as well as which diversity management is needed positive attitude.

• Journal of the Korean Society for Library and Information Science
• /
• v.42 no.4
• /
• pp.533-549
• /
• 2008

A job analysis of subject specialist librarians is an important source providing information about definition of a job, development of a curriculum, administration of human resources, criteria of employee training, and deciding institutional and individual objectives. This study analyzes a job of subject specialist librarians in Korea, and divides their jobs into 7 duties and 58 tasks. the 7 duties are as follows; A. a development of subject information resources, B. a management of information resources classified by subjects, C. a research support service classified by subjects, D. Liasion activity of library users, E. an education of subject classification for library users, F. library management, G. personal development of classified subject areas.

• The Journal of the Korea Contents Association
• /
• v.7 no.12
• /
• pp.199-208
• /
• 2007

The Employment instability of current employees should be related to uncertainty of switching job for experienced ones. Therefore, the researcher would like to look into the influence which is taken by Job Insecurity after verifying Job Instability Recognition through employees and identification of the level into Trust in organization, In particular, for the employee who is working in a catering department and expected to be ranked highly among tourist companies concerning Job Instability Recognition. According to the result of a tentative theory that Job Insecurity will effect negatively to Trust, conversely, it does not give any considerable effects both Trust in colleague and company. It just turned out that the risky factor of their dismissal could come to a substantial consequence to Trust in Superior. In this regard, a study shows that there isn't any relation to Trust in colleague even though there Is the cause of being fired. In this sense, employees can assume that a work evaluation or relationship with their superior, who work together in the field, is related to the risky factor regarding their dismissal. In other words, it turned out that there was no difference between regular employee and non-regular employee in the matter of Job-Instability-Recognition.

• Korean Business Review
• /
• v.3
• /
• pp.155-182
• /
• 1990

The objective of this study is on evaluation process of resort hotel management strategy. Therefore, in this study, we find try to a successful implemantation of resort hotel feasibility study and management strategy by systematizing and materialinzing the theory of resort hotel. And we have also investigated and analyzed the real status of resort hotel and then worked out the problem, and estabilished a plan for feasibility determination of resort hotel, he results of this study are as follow: 1) We need to characterize, matenance, develop the benefits of resort hotel. 2) We need to know how to establish model and facilities of resort hotel. 3) We have to inclease quality and quantity of employee's service. 4) We need to effort to satisfy customer's needs and wants through improvising and enlarging facilities of resort hotel. 5) We need to specialize the quality of F & B division. 6) We need to improve the hotel image, promote sales through promotion tools like avertisement, publicity, personel selling, sales promotion.