• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.368-377
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• 2010

This study aimed to explore the relationships among organizational justice, social support, innovative behavior of employees in a deluxe hotel in Seoul. In addition, it tries to find out the mediating effects that the social support have contributed to organizational justice and innovative behavior. The results of this study are, organizational justice have a direct impact on social support, and innovative behavior, and social support directly influence to innovative behavior. And social support have a mediating effect between organizational justice and innovative behavior. These results suggest that the new direction of the importance of organizational managements on accumulating organizational justice and the importance of social support and innovative behavior of employees in the hotel industry.

• The Journal of the Korea Contents Association
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• v.10 no.3
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• pp.355-363
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• 2010

The purpose of this study is to investigate work value of employees working at hotel, and how these work value effect the job commitment by hypothesis with research on documents and pre-examinations. The results of the study were as follows. First, intrinsic work value had a effect on job attachment, job responsibility, job importance. Second, extrinsic work value had a effect on job attachment, job responsibility, job importance. This research can heighten action administration's effect of organization supports for objective of organization achievement through individual's attitude and comprehension about work value influencing on conduct and test, practical use. Also, this research will utilize directly to solve problem of organization employee having different work value organization through analysis about work value.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.432-444
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• 2007

The purpose of this study was to investigate the differences in restaurant employees' perceptions regarding the importance of specific evaluation factors when judging wine quality. To analyze the data of the study, we employed descriptive statistical analyses, t-tests and ANOVA. The findings of the study are as follows: First, the importance and influence of the palate on evaluating wine quality attained the highest score. The nose, appearance, and 'others' also earned significant points in the respective order. Second, when we examined the servers' differences in perception about the importance of each factors on evaluating wine quality, significant distinctions were shown among males and females, and those in their 20's and 30's. Third, employees' perception about the importance of each factors also showed clear differences with regards to the wine servers' gender and experience with wine. Finally, we hope the results of this study provide useful information for the hotel restaurants and other food & beverage businesses. Specifically, this research may be used to establish helpful criteria for recommending and presenting the suitable wine items based on the customer's individual tastes and preferences.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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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.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.408-417
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• 2010

The purpose of this study is reveal how employee participation management of deluxe hotels located in Seoul affects corporate employees' psychological ownership and organizational commitment. In addition, it tries to find out the mediating effect that the employees' psychological ownership has contributed to the relationship between employee participation management and organizational commitment. The results of this study are as follows; Firstly, employee participation management has a great effect on the employees' psychological ownership and organizational commitment. Secondly, employees' psychological ownership has a mediating effect between employee participation management and organizational commitments.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.301-310
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• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• The Journal of the Korea Contents Association
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• v.12 no.8
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• pp.256-263
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• 2012

The purpose of this study is to investigate how hotel employees' musculoskeletal pain, which is likely caused by their poor working environment, affects their intent on changing jobs. The participants of this study were 200 hotel employees who were experiencing musculoskeletal pain. They were asked four questions through face-to-face interviews and questionnaires. They were asked four questions through face-to-face interviews and questionnaires. These four questions were about musculoskeletal pain, the employees' working environment, their turnover intention, and their general personalities. This study finds that the musculoskeletal pain is related to the employee's turnover intention. Based on its findings, this study claims that an adequate working environment and various preventative programs are necessary to decrease the number of employees resigning and to prevent musculoskeletal pain.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.139-152
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• 2009

This Study is an analysis on the effects of relational factors(shared transformational leadership) among leadership, employees' job satisfaction and customer orientation. To accomplish this, it was determined that the analysis derived from a hypothesis and literature reviews and data collected from 322 F&B employees of five-star hotel in Seoul. The collected data has been analyzed by SPSS 14.0. and results were as follows. First, transformational leadership(charisma, individual consideration, intellectual stimuli) would affect job satisfaction, It was found that charisma had a positively significant effect on job satisfaction alone while individual consideration and intellectual stimuli had a positively significant effect on job satisfaction. Second, job satisfaction would affect customer orientation, It was found to have a positively significant effect on the relations with customer orientation. Based on the results of this study, suggestions about hotel managers' transformational leadership, employees' job satisfaction and customer orientation were made.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.28-37
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• 2018

Objectives: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. Methods: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. Results: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05). Conclusions: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.