• 한국프랜차이즈경영연구
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• 제7권1호
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• 동아시아경상학회지
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• 제5권4호
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• pp.50-66
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• 2017

Purpose - The purpose is to identify a structural effect relationship among a hotel chef's personal competency, job satisfaction and customer orientation. Moreover, this research tries to provide implications regarding effective human resource management strategies based on competency to strengthen job satisfaction and customer orientation by testifying the effect relationship of job satisfaction with the relationship between personal competency and guest orientation. Research design, data, methodology By targeting chefs working in five starred hotels in Seoul, the surveys have been distributed from April 1st of 2017 to April 20th of 2017 (approximately 20 days). Out of 300 distributed surveys, 250 were collected, and 246 were used, excepting 4, unhonestly answered. Results - It has been analyzed that a hotel chef's personal competency, self-control ability, customer orientation competency, interpersonal relation competency, gumption, and professional competency has a significant effect on job satisfaction, however, it has been identified that gumption has no impact on job satisfaction. Job satisfaction has a significant impact on customer orientation. Lastly, there is a control effect on job satisfaction and customer orientation by organizational commitment Conclusions - It is able to propose the solutions to improve customer orientation, job satisfaction and organizational commitment of a hotel chef and the ways for human resource management.

• 한국조리학회지
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• 제19권5호
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• pp.59-75
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• 2013

본 연구의 목적은 호텔조리사의 성격특성, LMX질이 개인혁신행동에 미치는 영향관계를 확인하는 것이다. 이를 위해 부산지역 4개의 특급호텔에 근무하는 조리사를 대상으로 하였으며, 총 300부를 배포하여 수거한 후 이 중 267부를 분석에 활용하였다. 진행된 연구결과는 첫째, 호텔조리사의 개인성격은 5개요인; 외향성, 신경성, 개방성, 친화성, 성실성으로 확인되었다. 둘째, 호텔 조리사의 LMX는 4개요인; 친밀감, 충성심, 공헌심, 존경심으로 확인되었다. 셋째, 호텔조리사의 LMX에 부분적으로 유의한 영향을 미치는 구성원의 성격특성요인은 개방성, 친화성, 성실성의 3가지 성격요인으로 확인되었다. 그리고 신경성은 LMX에 부(-)의 영향을 미치는 것으로 확인되었다. 넷째, 호텔조리사의 개인혁신행동에 유의한 영향을 미치는 구성원의 LMX요인은 친밀감, 충성심, 존경감으로 확인되었다.

• 한국콘텐츠학회논문지
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• 제20권4호
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• pp.427-440
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• 2020

본 연구는 최근 메스컴 등을 통하여 인지도 상승과 함께 초.중 학생들의 상의 희망 직업에 속하는 쉐프가 근무하는 조리부서에 대한 연구이다. 업무에 있어 수직적인 구조를 갖추고 있는 조리부서는 쉐프의 영향력이 절대적이라고 할 수 있다. 하지만 시대의 흐름에 맞게 조리부서에서도 변화가 필요 하다. 이에 조리부서에서 쉐프의 공유리더십이 조리사의 정서적 몰입과 지속적 몰입 및 직무만족, 그리고 직무성과에 어떠한 영향을 미치는가를 알아보고자 하였다. 이를 위하여 연구조사 대상을 서울 특급 호텔에 근무 중인 조리사를 대상으로 319부의 최종 설문을 표본으로 확보하였고 빈도분석, 확인적 요인분석, 신뢰도 분석 및 상관관계 분석을 거쳐 구조모형분석을 진행하였다. 이에 따른 결과로는 쉐프의 공유리더십은 조리사들의 정서적인 몰입 그리고 직무만족, 직무성과에 영향을 주는 것으로 나타났다. 특이사항으로는 조리사의 직무만족과 직무성과에서 정서적인 몰입과 지속적인 몰입은 영향을 주지 못하는 것으로 나타났다. 결론적으로 호텔조리부서에서 조직의 성과를 향상시키기 위해서는 공유와 소통문화가 확립되어야 한다. 이를 통한 목표 및 비전 확립은 조리사 개인뿐만 아니라 부서 전체의 직무만족과 성과로 이어지는 역할을 할 것이라는 것을 제시하였다. 이에 호텔조리부서의 조리사에 대한 효율적인 인적자원관리를 위한 방안에 이바지 할 것으로 기대되어 진다.

• 한국콘텐츠학회논문지
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• 제21권10호
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• pp.434-443
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• 2021

본 연구는 총주방장의 리더십 유형에 따른 호텔 조리사들의 인식에 관하여 분석함으로써 호텔 조리사의 유형별 직무의 만족도 및 업무기술의 향상과 인간적 관계에 리더십이 미치는 영향을 통하여 팀워크 및 업무의 효율 향상에 일조하는 데 있다. 특히 호텔기업에서 업무의 특성상 엄격한 직급 구분에 따른 수직적 지휘체계의 부서에서 일 하는 호텔 조리사들이 인식하는 총주방장의 리더십 유형에 따른 주관성에 대하여 Q방법론적 분석을 행함으로써 총주방장의 리더십 유형이 업무의 몰입도와 개인적 기술향상 및 팀워크에 미칠 수 있는 요인들을 연구하고자 한다. 리더십 유형을 분석한 결과 제1유형(N=4) : 변혁적 리더십과 서번트 리더십의 모두를 선호 또는 비선호의 복합적 형태의 유형, 제2유형(N=4) : 변혁적 리더십 선호 유형, 제3유형(N=3) : 변혁적 리더십과 서번트 리더십의 모두를 선호 또는 비선호의 복합적 형태의 유형으로 나타났다. 호텔 조리사들이 인식하고 있는 총주방장의 리더십은 변혁적 리더십 또는 서번트 리더십 등의 획일적인 리더십 보다는 서로 상충된 조리사 개개인의 경력과 업무기술(능력치)에 맞는 개별적인 상황에 맞게 고려된 리더십을 선호하고 있는 것으로 파악된다. Q방법론의 이론적인 논의와 함께 리더십 유형을 설명하고 이를 기본으로 Q분석의 주관성연구 분석 방법을 이용해 호텔 조리사들이 인식하는 리더십 유형에 따른 주관성을 다양하게 규명해 보고 새로운 리더십을 제시 하고자 한다.

• 한국조리학회지
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• 제4권
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• 한국프랜차이즈경영연구
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• 제12권3호
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• 한국조리학회지
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• 제8권1호
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• pp.23-41
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• 2002

Ordinary, the hotel Career Development that cooks are hi red, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high-grade cook for keep competitive in changing surround. internal resources are more effect ive when require without delay man power than hire urgent. It is not only lack career development to cook, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel's career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development.

• 동아시아식생활학회지
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• 제18권1호
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• pp.149-157
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• 2008

This study examined the cost consciousness, food materials satisfaction, job satisfaction, and degree of food materials management of chefs, as a means to increase food materials management efficiency in hotel restaurants and to make suggestions, for efficiently reducing food material costs, Chefs from eleven 5-star hotels and one exceptional-grade restaurant in Seoul were asked to fill out a questionnaire for sampling. A total of 350 questionnaires were distributed and 334 were returned (95.4% return rate). The characteristics of the respondents were examined by population statistics analysis, and the chefs' cost consciousness, food materials satisfaction, and job satisfaction were examined by descriptive statistics after reliability and propriety analyses. The degree of cost consciousness in the respondents was very high and this degree of consciousness proved to have a partially significant impact on the degree of food materials management. That is when the chefs were more conscious about cost, the degree of food materials management was high. This implies that food materials satisfaction can be enhanced by enhancing the degree of food materials management. Job satisfaction also had a partially significant, influence on the degree of food materials management. Therefore, it is necessary to maintain consistency in the quality and inspection of food materials, provide related information, enhance the satisfaction level for standards of food materials and improve policies for welfare and career after retirement in order to enhance the job satisfaction of chefs and subsequently reduce costs in relation to the level of food materials management.

• 한국조리학회지
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• 제14권3호
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.