• Culinary science and hospitality research
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• v.14 no.3
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• pp.16-30
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• 2008

Rapid change of surroundings has been influencing the work environment for cooks, making it more convenient; however, there are still many difficulties to improve. Especially, cooks are exposed to lots of occupational diseases due to tension and pressure as well as noise, high temperature and humidity in their work place. This study examines cooks' operational exhaustion caused by cooking operation and cooking circumstances. The analyzed result shows the job fatigue related to the general features of the cooks(such as charged cooking part, types of engaged business, class of position, cooking career, and working hours). For example, pains on the neck, back, arms and wrist are mostly affected by the charged cooking parts. Effects related to the types of engaged business, backaches usually occurred in Catering, pains in shoulder from serving at hotels and eye-tiredness from meal serving. As for working hours, most of backaches occurred from over 13-hour-work, and pains in shoulder and eye-tiredness under 8-hour-work. Pains in legs, tiredness, and the change of weight do not have any relations withthe general features of the cooks statistically(p>0.05).

• Culinary science and hospitality research
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• v.18 no.1
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• pp.91-103
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• 2012

The study model was designed and the hypothesis was drawn based on precedent studies in order to analyze the effects of teamwork by servant leadership on job attitudes, aiming at full-time regular status employees and contract employees lower than the general manager position at special grade hotels in Busan. The SPSS WIN Version 15.0 integrated package for data process was used to verify the hypothesis through frequency analysis, reliability analysis, factorial analysis and regression analysis. As a result of study, the verification result for the effect of servant leadership on communication among the teamwork factors showed that forming sympathy and community and vision meaningfully affects communication; the verification result for the effect of servant leadership on interdependence among the teamwork factors showed that forming community, stewardship, vision factor meaningfully affects interdependence; The verification result for the effect of the teamwork factor on organizational commitment as a job attitude showed communication and interdependence meaningfully affect organizational commitment, one of job attitudes. Cousequently, the leaders in hotel organizations are expected to need a role of personnel management through organizational dependence and participatory management, to draw harmony and corporation among employees and build organizing systems, presenting a clear vision about the future to them.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.87-104
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• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.

• The Journal of the Korea Contents Association
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• v.8 no.6
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• pp.195-203
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• 2008

This research aimed to help the employers of hotel corporations by analyzing the effects of fairness of restructuring on employees' organizational commitment and organizational citizenship behavior. The research found that employer's fairness of restructuring has significant affects on the degree of employee's organizational commitment, thereby reducing the negative effects of restructuring and enhancing organization commitment and organizational citizenship behavior. Therefore, this study aims to examine impact of justice perception of layoff on survivors' organizational commitment and organizational citizenship behavior in hotel corporations. There are main results in this research given below; First, as procedural justice and distributive justice are higher, survivors' organizational commitment and organizational citizenship behavior are higher in the restructuring process. Second, as organizational commitment is higher is also higher organizational citizenship behavior in the restructuring process.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.314-321
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• 2009

The main purpose of this paper is to examine the relationship between employment relations characteristic and job involvement according to employment type in hotel corporations. Using data from 238 employees from hotel corporations, this research shows the results in the below. First, there is a significant difference in the employment relations characteristic(employment security and peer relationships) and job involvement. Second, the employment type does not moderates the relationships between employment relations characteristic and job involvement. Third, employment security and peer relationships are powerful factors to predict job involvement in both form of worker.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6604-6612
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• 2014

The purpose of this study was to provide basic knowledge and a proper education-training program for hotel enterprises. The results are as follows. First, an education-training program was focused on five factors. Service quality, Job, Organization culture, Self improvement, and Language. Second, the Importance Performance Analysis Result show that Keep the Good Work variables are the Customer reception, Food hygiene, Hygienic management, Cooking, First aid, Self development, and Communication. Possible excesses include Customer satisfaction, Business vision, Brand, Prevention of sexual harassment, Multiple cultures. Finally, an education training program should focus mainly on 'Manner', 'Table manner', 'Personal hygiene' and 'Chinese'.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.182-197
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• 2011

The purpose of this study is to examine the relationship among self-leadership, job satisfaction and customer orientation of hotel workers. To achieve the objectives of this study, self-leadership is fixed as an independent variable, job satisfaction and customer orientation as dependent variables and organizational commitment as a moderate variable. The results are as follows. First, self-leadership has an effect on job satisfaction. Second, self-leadership has an effect on customer orientation. Third, job satisfaction has a significant effect on customer orientation. Fourth, organizational commitment acted as a moderator in explaining between self-leadership and customer orientation. Therefore, it is required to adapt self-leadership in the hotel industry to increase organizational efficacy such as job satisfaction, customer orientation and organizational commitment. Implications and suggestions for the future research was discussed.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.575-577
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• 2013

The research was aimed at the hotel industry's employees in order to test the efficiency of e-Learning, which is emerging as the alternative training system to the conventional one. The independent variables are the quality of e-Learning, including the qualities of the system, contents, and service of e-Learning, and the learning characteristic factor, including the quality factor of e-Learning, the self-efficacy of the user, learning motivation, and the flow of learning. Furthermore, the intervening variables are its perceived usefulness and the satisfaction factor of the user known as the so-called utility of e-Learning, continuous intention to use in terms of efficaciousness, and the spread of education and training. The dependent variable is customer orientation, known as the ultimate efficaciousness of corporate e-Learning.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.342-352
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• 2020

This study examines the effects of customer citizenship behavior and customer badness behavior on service employees' emotional dissonance and job burnout. To achieve this, a survey was empirically carried out to 338 foodservice employees. The overall findings were as follows. First, the customer citizenship behavior had a significant effect on the emotional dissonance of service employees. Second, the customer citizenship behavior had no significant effect on job burnout. Third, the customer badness behavior had a significant effect on the emotional dissonance. Fourth, the customer bad behavior had a significant effect on the job burnout. Fifth, the emotional dissonance had a significant effect on job burnout of service employees. These results confirmed the importance of customer citizenship behavior and customer badness behavior in the foodservice industry. This suggests that the customer badness behavior has a significant effect on the emotional dissonance and job burnout, leading to the deterioration of quality in the foodservice industry that pursues the unconditional suppression of service employees' emotion or customer-centered operating strategies. Therefore, strategic systemization is required in terms of promoting civil behavior on behalf of customers through positive interaction and induce contribution behavior through loyal service.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.177-189
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• 2010

This study investigates the perceptual differences on geographical indications among consumers, producers, and government employees. First, in terms of the recognition of the geographical indication certification mark, approximately 56% of consumers showed no experience to recognize the mark, indicating their low level of recognition. Besides, some respondents among producers and government employees indicated no experience or no recollection on the certification mark. In terms of the vitalization of geographical indications, consumers and government employees showed positive responses while producers were negative on it. Consumers and government employees attributed the reasons for the low level of vatalization of geographical indications to the low level of consumer recognition. On the other band, producers indicated that the complicated registration procedure and incidental expenses were the main reasons for this issue. Lastly, this study examined if there were significant differences on the perceived consumer preferences on the domestic and imported agricultural and processed products among the three groups. The results found that producers and government employees perceived that consumers preferred the imported products to the domestic products than customers actually did, indicating the lack of understanding of these two groups on consumer preferences on agricultural and processed products.