• 식품저장과 가공산업
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• 제13권1호
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• pp.17-25
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• 2014

• 한국산학기술학회논문지
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• 제19권10호
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• pp.444-455
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• 2018

본 연구는 프랜차이즈 외식업체 종사자를 대상으로 감정노동, 사회적지지, 조직몰입 간의 관계를 분석하고 감정노동과 조직몰입 관계에서 동료 및 상사의 사회적지지의 매개효과를 분석하는데 목적을 둔 실증적 조사연구이다. 본 연구의 목적과 문제를 해결하기 위해 서울 지역 J구에 소재한 패스트푸드, 치킨, 커피 등의 프랜차이즈 외식업체에 종사하고 있는 268명의 종사자들을 연구 대상으로 선정하여 설문조사를 수행하였다. 수집된 설문 자료는 SPSS 프로그램을 이용하여 빈도분석과 기술통계, 신뢰도 분석, 상관관계 및 다중회귀분석을 실시하였다. 분석을 통해 나타난 본 연구의 결론을 제시하면 다음과 같다. 첫째, 감정노동의 표면행위는 조직몰입에 부정적인 영향을 미치고, 감정노동의 내면행위는 조직몰입에 긍정적인 영향을 미치는 것으로 나타났고, 동료 및 상사의 사회적지지는 조직몰입에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 감정노동과 조직몰입 관계에서 동료 및 상사의 사회적지지는 부분매개효과가 있는 것으로 나타났다. 외식업체 프랜차이즈 종사자의 조직몰입 증진을 위해 종사자의 감정노동과 동료 및 상사의 사회적지지는 중요한 역할을 하고 있어 종사자의 내면적 및 표면적 감정행위를 조절하고 동료 및 상사의 사회 심리적 지원 체계를 구축해야 함을 시사하고 있다.

• 한국프랜차이즈경영연구
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• 제2권1호
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• pp.46-60
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• 2011

경제 성장에 따른 산업화와 소득 수준의 증가, 그리고 여성의 경제활동 참여가 증가하면서 우리나라 외식산업이 급속하게 성장하였다. 고용친화적인 외식산업의 성장은 고용창출 효과에 기여할 것으로 기대하여 본 논문은 한국은행에서 발표한 산업연관표를 이용하여 외식산업이 고용부문에 어떤 영향을 미쳤는지 살펴보는 것을 목적으로 한다. 분석 결과에 의하면, 2005년 기준으로 외식업 분야의 10억 원의 생산증가를 위하여 직접적으로 필요한 피용자(임금근로자)는 11.3명이고 피용자뿐만 아니라 자영업자와 무급가족종사자 모두 포함하면 24.6명이 필요한 것으로 나타났다. 외식업의 생산 증가를 위해 필요한 노동자(임금근로자 및 자영업자와 무급가족종사자 포함)의 수가 해를 거듭할수록 지속적으로 감소하는데 이는 외식업의 노동생산성 증가로 여겨진다. 즉, 외식업의 사업체 규모 확장, 시설 자동화로 인한 것으로 여겨진다. 외식산업이 다른 산업의 고용창출에 미친 파급효과를 살펴보면, 2005년 기준으로 10억 원의 생산증가로 인해 유발되는 취업자 수는 40명인 것으로 나타났다. 이때 외식업 분야의 직접적인 취업유발인원은 24.9명, 그리고 15.2명은 타산업에 간접 유발된 취업자로 나타났다. 직접 취업유발인원에 대한 간접 취업유발인원의 비율이 계속 증가하고 있는데 이는 외식업의 수요 증가가 타산업 취업유발에 미치는 영향이 점차 커져가고 있음을 의미한다. 따라서 외식산업을 통해 고용창출 효과를 높이기 위한 정부의 장·단기적 정책 방안 마련이 필요하다.

• 대한지역사회영양학회지
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• 제5권1호
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• 한국식품조리과학회지
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• 제22권2호
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• pp.131-139
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• 2006

This study investigated the effect of a coaching system(CS) on the employee's job satisfaction(JS) between the food service industry conducting and not conducting CS. A total of 342 employees were enrolled and the results were as follow. Firstly, relationship and willingness factors directly affected JS. Indirectly, work and relationship factors affected JS through the willingness factors. Secondly, when JS was compared at the service company conducting CS with that not conducting CS, work and relationship factors directly affected JS in the industry conducting CS, but only the relationship factor indirectly affected JS in the company not conducting CS. In addition, at the food service industry conducting CS, work factor affected willingness and competence factors, and therefore JS was affected indirectly, but relationship factor did not affect the willingness and competence factors. However, in the company not conducting CS, willingness only affected JS indirectly. Work factors directly affected JS, but through competence and willingness factors, work factor indirectly affected JS in the industry conducting CS. In the company not conducting CS, the relationship factor between employees affected the JS. In summary, CS increased JS through its direct effect on the work factor and indirect effect on the willingness and competence factors. Studies about CS are insufficient and CS remains in the introductory stage now, so further studies are necessary.

• 한국조리학회지
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• 제15권1호
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• pp.169-180
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• 2009

최근 현대인의 건강지향욕구는 끊임없는 건강식의 추구를 유도하고 있다. 그러한 측면에서 한국음식은 사용되는 많은 식재료가 기름을 사용하지 않음에도 불구하고 여전히 다른 나라에서 건강식으로 인정받고 있지 않고 있는 실정이다. 본 연구는 중국심양지역에 거주하는 299명의 중국학생을 대상으로 한국음식과 비빔밥에 대한 인식을 검토해보고자 한다. 연구결과에서 보면, 한국음식을 싫어한다고 응답한 경우는 조사 대상자의 25.4%이고 비빔밥을 싫어한다고 응답한 경우는 27%였으며 한국음식을 싫어하는 이유는 '맛이없어서', '외관이 나빠 보여서'인 것으로 나타났다. 그러므로 충국 식문화에 어울릴 수 있는 한국음식을 만들고 비빔밥의 인기도를 증가시키기 위해서는 중국인이 좋아하는 음식의 종류와 맛에 대해 알아야 하며 중국인이 좋아하고 싫어하는 것에 대한 이유에 대해 검토해서 중국인이 선호할 수 있는 비빔밥을 개발하여야 할 것으로 생각된다.

• Agribusiness and Information Management
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• 제10권1호
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• pp.26-34
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• 2018

Development, availability and users' participation in the information service of agricultural food sector is slower than that of other sectors in Korea. This phenomenon comes from the lack of development strategies and comparative analyses with other sectors, as well as the agricultural food industry's own characteristics which is developed based on the offline market. In this research, we will discuss about how to improve the public information service of agricultural food sector based on the example of establishing service improvement strategy by the most representative Okdab. In this research, we have drawn the following implications for development strategy of Okdab service based on three core keywords derived from benchmarking KOSIS. Three core subjects for upgrading public information service are 'analysis information with expertise and differentiation,' 'user cooperation-oriented platform,' and 'intuitive nd effective UX,' and to strength B.I. as an integrated information service of agricultural food sector, we need to identify the users' satisfaction and needs for the existing service, establish an optimized operating strategy on a short-term, mid-term and long term bases, and implement them in a positive way. Based on this positive action, it can become a trustworthy information service for the users, and we can expect the improvement of the users' recognition for its consistent usability and efficiency.

• 한국조리학회지
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• 제7권3호
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• pp.13-34
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• 2001

The case which it contracts with the dynamic result measurement system when actual outsourcing evaluation measurement is composed and then one result standard between the service supplier and the user is set, which owns jointly the expense which is reduced from that or the benefit which is created from that is increasing In the conclusion, for outsourcing management strategy of domestic foodservice industry in order to succeed, first it is accurate and examined that for what and how outsourcing should be introduced and as a result, what kind of result can be raised from that result\ulcorner Food service industry should be outsourced if you want to make more many investment in better humane resources, food & beverage-goods-security and education to provide eating-out service out of various business in food industry. When considering the actuality of the domestic foodservice industry that time it is appropriate, it sees. The foreign-brand goods which is introduced in the country are being executing in the 1ink of part management strategy. One of the most influential factor of domestic foodservice industry's management pressure is overspent management expenses, Does the namely expenses preparation effect reach which degree\ulcorner what kind of method can most decrease these expenses\ulcorner Doing grows the success and failure of the Korean foodservice industry controls result with the fact that it will operate with a big variable sees. The background which the domestic foodservice industry should introduce inevitably the outsiurcing system is to develop continuously nation foodservice industry in the way of cost curtailment of food-material, a labor cost curtailment with efficient application and synergic effect like specialty manpower utilization. The kindred competitive enterprises gradually concentrate management resource to the point ability from the present point of view which is increasing and a strategy position they secure, to prepare a competitive power, what sees it is important national industry must prepare a new paradigm. It is important to measure the result based on sales accomplishment in operation system dimension, and it is more important to appropriately apply regard of the evaluation measurement

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.21-33
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• 대한영양사협회학술지
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• 제10권3호
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.