• 한국콘텐츠학회논문지
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• 제8권12호
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• pp.404-413
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• 2008

인적자원관리의 궁극적인 목적은 경영성과의 증대에 있다. 본 연구는 국내 호텔레스토랑의 모집과 선발, 교육과 개발, 보상과 효익, 성과측정 등의 인적자원관리 기법이 조직몰입에 미치는 영향을 조사하였다. 연구의 결과는 모집과 선발, 교육과 개발이 정서적 몰입에, 보상과 효익, 성과평가가 유지적 몰입에 영향을 미치는 것으로 나타났다. 이러한 결과는 호텔레스토랑 운영상 인적자원관리의 새로운 지표를 나타내는 결과이다.

• 한국조리학회지
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• 제15권4호
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• pp.131-143
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• 2009

호텔 레스토랑의 핵심 혜택과 구매 상황이 고객 만족과 고객 애호도에 미치는 영향을 구조모형검증을 통해 다음과 같이 살펴보았다. 가설 검정을 통해 나타난 결과를 살펴보면, 호텔 레스토랑의 핵심 혜택은 고객 만족에 대해 경로계수 0.32, t값 4.72로 유의한 경로관계를 형성하고 있어, 핵심 혜택이 고객 만족에 영향을 미치는 것으로 나타나고 있다. 핵심 혜택은 고객 애호도에 대해 경로계수 0.38, t값이 5.21로 유의한 경로관계로 보여, 핵심 혜택이 높을수록 고객 애호도 또한 높게 형성된다는 것을 알 수 있다. 구매 상황과 고객 만족의 관계에서 경로계수 0.49, t값이 7.05로 나타나고 있어, 구매 상황에 따라 고객 만족이 영향을 받는다는 것을 알 수 있으며, 구매 상황과 고객 애호도의 관계에서 경로계수 0.43, t값이 5.29로 나타나, 고객 애호도도 영향을 받는다는 것을 알 수 있다. 고객 만족과 고객 애호도의 관계에서 경로계수가 0.38, t값이 4.94로 나타나 고객 만족이 클수록 고객 애호도가 크게 나타난다는 것을 알 수 있다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.123-150
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• 2004

The purpose of this study is to prove that the approprlate fit between service failure and recovery strategy can effciently maximize customer satisfaction and behavioral intention, by using prepared scenario through comprehensive approach concerning how the expectation level about service recovery has influences on perceived fairness, satisfaction and behavioral intention of servlce recovery based upon size in case of service failure. This study has been conducted by way of selection of filling-up type questionnaires for customers themselves who have experience in service failure out of customers who can easily visit family and hotel restaurants, that is, domestic restaurants in Seoul area, June ~ August 2004, by setting factorial design of 2(control, severeness) ${\times}$ 3(distributive fairness, procedural fairness, mutual relational fairness) ${\times}$ 2(customer satisfaction, customer behavior). The survey was performed on the customers who visited common restaurants, family restaurants, hotel restaurants, etc. mainly in Seoul, and total 600 sheets of questionnaires were distributed and 496 sheets of them were returned(82.67% of return ratio).

• 한국조리학회지
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• 제13권4호
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• pp.31-44
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• 2007

The verified results of this study on the selected study assignments are as follows: Brand awareness of the western-style family restaurants in both study assignment One and Two is examined by showing and comparing the restaurants ranked from first to third. The ranking is based on the survey response rate only. And the familiarity of family restaurants' logos is investigated by statistical techniques such as T-test Anova, Duncan's Multiple Range Test, etc. Firstly, the analytical result of study assignment One shows that the brand awareness of the family restaurants can vary depending on how often customers use the restaurants. Secondly, the analytical result of study assignment Two shows that the familiarity and the preference of the restaurants ranked from first to third are identical each other depending on customers' sex, marital status, and income. Besides, the result shows that the brand awareness shows different rankings depending on customers' age, educational background, and occupation. Thirdly, the analytical result of study assignment Three indicates that the familiarity is different depending on customers' age, educational background, occupation, and annual income.

• 한국조리학회지
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• 제14권4호
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• 한국조리학회지
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• 제14권3호
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• pp.223-237
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• 2008

The purpose of this study is to investigate the effects of employees' psychological empowerment on job satisfaction, organizational commitment and the intention of changing an occupation, and then to suggest the ideal ways to improve productivity through human resource management and to get competitive advantages for efficient management. In order to achieve the purpose of this study, we performed both literature review and empirical research. There are conclusions to investigate psychological empowerment about employees in family restaurants. First, self-determination ability, competence and the influential power of which components of empowerment employees perceived affect job satisfaction significantly. In other words, empowered people feel job satisfaction and commit to their organizations. In the relation between empowerment and organizational commitment, influential power and roles affect them significantly, but self-determination ability and the meaning do not. Next, job satisfaction significantly affects organizational commitment and the intention of changing jobs, but organizational commitment doesn't affect the intention of changing jobs significantly. Finally, we suggest some implications about the management of family restaurants based on the results of this study.

• 한국조리학회지
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• 제20권2호
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• pp.136-151
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• 2014

본 연구는 외식산업의 끊임없는 변화와 이러한 변화에 적응하기 위해 식생활이 다양하고 복잡하게 진화되며, 외식의 형태도 빠르게 바뀌고 있는 현실에서 한식 레스토랑의 마케팅 믹스 전략이 지각된 가치와 충성도에 미치는 영향을 알아보는데 목적을 갖는다. 이에 서울지역 소재 한식 레스토랑 이용고객 총 300명을 대상으로 2013년 6월 11일부터 30일까지 설문조사하였다. 분석결과 첫째, 한식 레스토랑 마케팅 믹스 전략이 지각된 가치에 미치는 영향을 검증한 결과 서비스 경험, 가격, 점포이미지가 지각된 가치에 영향을 미치는 것으로 나타났다. 둘째, 한식 레스토랑 마케팅 믹스 전략이 충성도에 미치는 영향을 검증한 결과 가격, 광고, 점포이미지가 충성도에 영향을 미치는 것으로 나타났다. 셋째, 지각된 가치가 충성도에 미치는 영향을 검증한 결과 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이상의 연구결과 한식 레스토랑의 마케팅 믹스 전략으로 서비스 경험, 가격, 점포이미지가 지각된 가치에 영향을 미치고, 가격, 광고, 점포이미지가 충성도에 영향을 미침과 동시에 지각된 가치 또한 충성도에 영향을 미치는 것으로 나타내 이들 변수의 한식 레스토랑에서의 마케팅 믹스 전략으로 매우 유용한 변수임을 시사해 주었다.

• 한국조리학회지
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• 제16권5호
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• pp.79-91
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• 2010

본 연구에서는 중국에 한국 식당과 중국 사이의 레스토랑 선택 속성을 조사하고 비교하였다. 편의표본추출방법을 통하여 총 479명(중국 식당 245, 한국 식당 234)의 유용한 데이터가 수집하였다. 다중 통계 방법(요인분석, 신뢰성분석, t-테스트, 다중회귀)을 사용하여 데이터를 분석하였다. 그 결과, 첫째, 고객 만족은 식당의 선택 속성변수 요인에 의해 영향을 받는 것으로 나타났고, 한식당과 자국 식당 간에 따라 만족도의 차이가 있는 것으로 나타났다. 둘째, 고객 만족은 고객 충성도에 유의한 영향을 미치고 있는 것으로 나타났다. 그러나 더미 변수 요인은 고객 충성도에 영향을 주지 않는 것으로 나타났다. 셋째, 한식당과 중국식당 간의 만족도 및 충성도외 차이가 존재하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.780-787
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• 2008

The principal objective of this study was to determine the effects of service quality in a Korean restaurant in a Five Star Hotel in Metropolitan city causes on customers satisfaction, revisiting intentions and word of mouth communication. As a component of the study, 344 customers who had visited restaurants at 4 hotels were selected for our Q&A research, Our investigation was conducted largely frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. First, as one of our study results, factors causing effects in service quality can be categorized into human service factors, physical service factors, and menu service factors. Second, the service quality of Korean restaurants has been found to exert effects on customer satisfaction, revisiting intentions, and word-of-mouth communication. Third, customer satisfaction has been determined to exert significant effects on revisiting intentions and word of mouth communication. Fourth, customer revisiting intentions has been found have been shown to exert significant effects on word-of-mouth communication. As one of the limits of this study, some difficulties did occur when attempting to implement Q&A research on customers who enjoyed restaurant services, as there was not sufficient space to interview them. As another limit, this study was conducted only with test subjects who had visited Korean restaurants in Five Star Hotels the results of our study cannot, then, be considered represent active of all Korean restaurants. Consistent with this future studies will need to be conducted not only with Korean restaurants, but also with Japanese, Chinese, and Western restaurants.

• 한국식생활문화학회지
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• 제23권5호
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• pp.563-571
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• 2008

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.