• 한국조리학회지
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• 제23권1호
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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.

• 한국식품영양학회지
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• 제12권1호
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• pp.26-32
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• 1999

The purpose of this study is to set up a appropriate portion by consumed size of food in industry food-service operation. The results were summarized as follows: 51.7% of the subjects were 30 to 39 years old 83.3% of them had highschool education. They represented that taste of food intake. Individual consumption sizes for physical workers in the industry foodservice were cooked rices 238g soups 212g pot stewes 230g stir fries 40g stewes 60g fresh and boiled salad 42g kimchies 51g one course dishies 406g grills 51g meunieres 47g. Properly portioned meal sizes for physical workers based on a statistical data showed cooked rices 240∼270g soups 270g pot stewes 310g stir fries 60g stewes 75g fresh and boiled salads 76g kimchies 67g one course dishies 470g grills 80g and meunieres 50g in the foodservice industry.

• 한국조리학회지
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• 제21권2호
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• pp.85-102
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• 2015

본 연구의 목적은 외식산업 주방에서 안전 매뉴얼의 방향을 제시하고자 하였다. 외식산업 주방에서의 사고는 87.2%의 매우 높은 사고경험을 가지고 있다. 사고의 유형별로는 칼로 인한 베임(84.7%)이 가장 많았으며 그 뒤를 이어 뜨거운 불과 물, 기름 등에 의한 화상인 데임(74.4%)과 넘어짐(28.1%) 순으로 나타났다. 성별에 대한 주방안전환경에 대한 인식과 개인의 주방안전 이행 정도에서는 남녀간 유의적 차이를 보임으로써 남성이 여성보다 사고 확률이 높다고 볼 수 있다. 근무연수에서 보여주는 주방안전과 안전이행정도는 1~3년차일 때 가장 높게 나타나지만, 7~10년이 되면 가장 낮은 것으로 보여지는 것은 환경에 익숙해지면서 위험도에 둔감해지는 시기로 볼 수 있어, 년수가 지날수록 위험에 대한 환기를 시켜 안전수칙 이행도를 높일 수 있어야 할 것이다. 순환적 구조에서 예방과 사고처리, 사후처리과정을 보다 전문적인 관점에서 심도 있게 검토하여 외식주방의 안전을 지키는 매뉴얼로 제시하는 바이며, 이를 기본으로 하여 각 외식주방별 환경에 적합하도록 수정 보완하여, 향후 사고 예방과 대처에 필요한 매뉴얼을 개발, 배치할 수 있는 방안을 향후 과제로 제언하는 바이다.

• 한국직업건강간호학회지
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• 제8권2호
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• pp.141-155
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• 1999

For the purpose of disclosing the mental health status as well as its stress factors of female workers in industry, a questionaire survey was carried out on 283 female workers, namely. 134 of a service industry(department store) in seoul and 149 of a manufacturing industry(food) in Kyunggi-do district from 24 to 29 January, 1994. The result were as follows : 1. The mean scores of poor mental health indicator showed no significant difference between service industry and manufacturing industry, while the mean scores of good mental health indicator showed a significant difference between those two industries. 2. The mean scores of work stress as social stress factors showed a significant difference between service industry and manufacturing industry. However, no significant difference was observed between the mean scores of personal stress factor between those two industries. 3. In general, the work stress factor was more significantly contributed by marital status, while the social stress as well as the personal stress factor were contributed more by monthly income. 4. The major contributing factor to the poor mental health was the personal stress factor in general, followed by the work stress factor. However, the weight of these two stress factors was reversed according to the type of industries.

• Nutrition Research and Practice
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• 제3권4호
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• 한국산업보건학회지
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• 제30권1호
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• pp.75-86
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• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• 한국프랜차이즈경영연구
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• 제15권2호
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• pp.39-56
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• 2024

Purpose: Delivery food continues to grow. In the past, restaurant companies directly hired delivery workers to deliver food, but now, restaurant companies use delivery service platform companies to carry out delivery work rather than directly hiring delivery workers. Therefore, this study seeks to determine the impact of delivery food benefits in the restaurant industry on brand image, trust, and word-of-mouth intention. Research design, data, and methodology: To test the hypotheses of this study, 400 questionnaires were distributed and 340 were collected. Among these, 321 questionnaires, excluding 19 questionnaires that were answered insincerely, were used in the final analysis. Result. First, delivery food benefits were found to have a significant impact on brand image and trust. Second, brand image was found to have a significant effect on trust and word-of-mouth intention. Third, trust was found to have a significant effect on word-of-mouth intention. Conclusions: First, existing research focused on studying the attributes of delivery food in the restaurant industry, but this study studied the benefits that consumers can obtain through purchase among these attributes. Second, delivery food restaurants need to design promotions and advertisements in a way that displays coupons, points, or mileage. Third, quick delivery of orders can be a competitive advantage for delivery food restaurants.

• 한국조리학회지
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• 제23권5호
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• pp.187-198
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• 2017

The purpose of the study was to investigate the relationships among leadership, organizational commitment and management performance of restaurant workers from the Busan Haeundae area. Normally, each leadership type(transactional leadership, transformational leadership, servant leadership) effected organizational commitment and management result. For the field test and verification, 200 staffs of the Haeundae restaurant participated in the survey from April 1st to May 30th, 2017. The research result was summarized as follows. First, all leadership types(transformational leadership, transformational leadership, servant leadership) of Haeundae restaurant staffs had a positive impact on affective involvement. Second, transformational leadership and transactional leadership of restaurant staffs had a positive influence on continuous commitment. Lastly, continuous commitment of restaurant staffs in Haeundae affected management result. In conclusion, precedent study explained only hotel investigation.

• 한국식생활문화학회지
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• 제20권6호
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• 대한안전경영과학회지
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• 제19권4호
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• pp.141-148
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• 2017

This researcher selected basic variable to investigate the effective relations of establishment and management of resting facility on reduction of constructional disasters and safety accidents and improvement of working efficiency for construction workers. Based on the measured variables, this researcher investigated phenomenon, recognition and satisfaction for using and demanding resting facility by long-term construction in construction site for workers of huge construction site in Seoul, conducted survey of total 219 questionnaires so as to grasp implications of workers' resting facility demanded in long-term huge construction site and effects on reduction of disasters and conducted structural equation analysis. As a result, resting faciity factor, management factor, and hygienic service factor were significant and resting and food factors were not significant. Therefore, it's expected to reduce personal disaster by improving quality of constructional resting facility, hygienic service, and resting facility management and especially, resting facility management factor makes lots of effects on prevention of personal disasters, so it was a strongly main factor. By suggesting the guideline of establishment and management service of proper resting facility through this research, positive recognition and constructional disaster reduction can be expected in construction site.