• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.88-95
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• 2017

This study investigated the effects of organizational communication upon employees' job satisfaction and turnover intent at deluxe hotels. The research model was tested with a survey administered to 310 employees, and adequate fit to the data was provided ($x^2=934.651$ (df=221), GFI=.816, NFI=.836, CFI=.869, RMSEA=.098). In the structural equation model, organizational communication (organization integration ${\beta}=.182$) showed a significant (+) influence on job satisfaction. However, personal feedback (${\beta}=-.263$), supervisory communication (${\beta}=-.260$), and organization integration (${\beta}=-.342$) had significant (-) effects on turnover intent. Employee job satisfaction (${\beta}=-.124$) had significant negative effects on employee turnover. Limitations and future research directions are also discussed.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.297-306
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• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.363-369
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• 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 Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.203-218
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• 1999

Customer-Orientation can be referred to as the concept of creating and maintaining a superior value within the market by responding to the 'wants of the customer' in regards to the Hotel. In other words, customer-orienated hotel is forcasting a customer' response to being different from other competitors, competing with others, and winning in the market. Therefore, hotels exert their efforts in various customer-oriented activities which may result in customer satisfaction. The pruposes of this study are to find out various significant factors impinging on customer-orientation and service image in hotels. For these purposes, two hypothesis were established, and the samples of this study were 15 hotels in Pusan, KyeongJu. The verification of the proposed hypothesis showed the following results: First, service quality and customer-orientation were found to be significantly related. In detail, the employees of hotel were shown to be affected in sales management, human relationship and service quality. Second, customer-orientation and service image were found to be significantly related. namely, the customer-orientation of hotel' employee were found to be significantly related with hotel service image. The research results and suggestions of this study are as follows: First, it is necessary that provide better service/product to satisfy the customers. Second, it is necessary that the employees of tourist hotel try to resolve the complaint of customers. Third, it is necessary that the employees of hotel try to improve the image as good service.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.10-18
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• 2017

This study examined the positive impact of workplace harassment on the employees' counterproductive work behavior at deluxe hotel in Seoul and Tokyo. The study verified a differentiated influence based on the nationality of the employees. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. First, isolation/exclusion (${\beta}=.403$), disrespectful behavior (${\beta}=.312$), physical aggression (${\beta}=.245$), and verbal aggression (${\beta}=.133$) had a positive impact on counterproductive work behavior. However, threats/bribes (${\beta}=.091$) did not show a significant impact. Second, no significant moderating effect based on employees' nationality (Korean versus Japanese) was observed in the relationship between the five workplace harassment factors and CWB. This study will investigate workplace harassment perceived by deluxe hotel employees in Korea and Japan, and the obtained data can also be used to help identify realistic plans to reduce workplace harassment between bosses and subordinates at an organizational level.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.10
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• pp.444-455
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• 2018

This empirical study examined the relationships among emotional labor, social support, and organizational commitment of franchise food service industry employees, and analyzed the mediating effects of social support from the fellow and director on the relationship between emotional labor and organizational commitment. A total of 268 employees in the franchise food service industry, such as fast food, chicken, and coffee in Seoul, were analyzed by frequency analysis, reliability analysis, correlation analysis, confirmatory factor analysis, and structural equation model analysis using the SPSS Program. The results of verifying the research hypotheses could be summarized as follows. First, the surface emotional labor of franchise food service industry employees had negative effects on the organizational commitment. Deep emotional labor had significant positive effects on the organizational commitment, and fellow and director support had significant positive effects on the organizational commitment. Second, the social support from the fellow and director had partially mediating effects on the relationship between emotional labor and organizational commitment. This suggests that emotional labor and social support play essential roles in enhancing the organizational commitment of franchise food service industry employees.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.10-17
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• 2017

This study aimed to examine the effects of transformational leadership on employees' trust, perceived support from superiors, organizational citizenship behavior, and moderating effects of locus of control. Using the Amos program, this study tested reliability and fitness of the research model and verified five hypotheses based on empirical data from 233 employee samples in coffee shops. The result of this study shows that positive consideration and charisma of transformational leadership positively influenced employees' level of trust toward superiors and perceived support from superiors. Trust had positive effects on promotion of organizational citizenship behavior of employees. Lastly, analysis of the moderating effect of locus of control showed that a lower level of extrinsic control and higher level of intrinsic control were both positively correlated with greater receptiveness to transformational leadership. The findings in this study identified several significant factors of employee effectiveness influenced by transformational leadership in the coffee shop industry. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.18-25
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• 2014

The purposes of this study were to understand the influence of social intelligence and positive psychology capital in foodservice employees on job satisfaction and to analyze whether employees' positive psychology capital plays a moderating role between social intelligence and job satisfaction. Based on total 316 samples obtained from empirical research, this study reviewed the reliability and verified a total of 2 hypotheses and 1 proposition using the SPSS program. The results showed that social awareness (${\beta}$=0.546) and social skill (${\beta}$=0.152) in foodservice employees, were indicated to have positive (+) influence upon job satisfaction. And, employees' positive psychology capital (${\beta}$=0.307) had a significant positive (+) effect on the job satisfaction. However, the effect of the employees' social intelligence upon job satisfaction was not found to be moderated by positive psychology capital. Limitations and future research directions are also discussed.