• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.429-439
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• 2010

The objective of this study is to show how much it could impact improvement expectation by adopting E-procurement system. Based on literature review, the following hypotheses were proposed: H1; The level of perception for adopting E-procurement system will be different by hotel's grade, the number of hotel rooms, types of Management, the number of employees. H2; Perception for adopting E-procurement system will influence improvement expectation of food material purchasing, beverage material purchasing, Room guest supplies & cleaning supplies, general material purchasing. H2-1, H2-2, H2-3, H2-4; Perception for adopting E-procurement system will differently influence improvement expectation of food material purchasing, beverage material purchasing, Room guest supplies & cleaning supplies, general material purchasing by job level and job performance. As a result, perception for adopting E-procurement system is in proportion to improvement expectation of purchasing and hypotheses related with job level and job performance which are moderating variables were accepted partially.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.237-246
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• 2014

The purpose of this study is to examine the relationship between customer orientation and organizational justice in hotel industry. Data were collected from employees who are working in the hotels of Seoul, South Korea and total 321 was used in data analysis. As a result of multiple regression analysis, the distributive justice and interactional justice had a positive effect on the customer orientation. However, the procedural justice had no effect on the customer orientation. Moreover, the type of employee moderates the effect between distributive and procedural justice and customer orientation, but, there was no significant moderated effect of employment type between the interactive justice and the customer orientation.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.252-266
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• 2016

The purpose of this study is to verify a relationship among service quality and customer satisfaction of wedding hall restaurants, and recommendation intention, as well as the moderating effect of image of wedding halls and hotels on the relationship. A hierarchical regression analysis thorugh SPSS was conducted to test the model hypotheses. Research samples were collected from 331 customers of wedding hall restaurants and hotels located in Seoul. The findings and implications of the research can be summarized as follows. First, the employees, facilities and environment service, and convenience of wedding hall restaurants had a positive effect on customer satisfaction of wedding hall restaurants. Second, evidence suggested that service quality of wedding hall restaurants had a positive effect on recommendation intention. Third, while there was a negative moderating effect of image of wedding halls and hotels between food and employee service quality and customer satisfaction, a positive moderation effect of image of wedding halls and hotels was found. Fourth, there was a negative moderating effect between customer satisfaction and recommendation intention.

• Safety and Health at Work
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• v.9 no.1
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• pp.75-78
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• 2018

Background: To identify work sectors with high risk for work-related musculoskeletal disorders (MSDs) in Korean men and women. Methods: We analyzed nationwide data to identify ergonomic risk factors in Korean employees. In particular, we analyzed data on exposure to five ergonomic risk factors (painful/tiring postures, lifting/moving heavy materials, standing/walking, repetitive hand/arm movements, and hand/arm vibration) according to employment sector, sex, and age, using the 2014 Fourth Korean Working Conditions Survey. We also used workers' compensation data on work-related MSDs in 2010, which is available by sex. Results: The different work sectors had different gender distributions. "Manufacturing" (27.7%) and "construction" (11.3%) were dominated by males, whereas "human health and social work activities" (12.4%), "hotel and restaurants" (11.7%), and "education" (10.4%) were dominated by females. However, "wholesale and retail trade" and "public administration and defense" employed large numbers of males and females. Furthermore, the work sectors with a greater proportion of work-related MSDs and with multiple ergonomic risk factors were different for men and women. For men, "construction" and "manufacturing" had the highest risk for work-related MSDs; for women, "hotel and restaurants" had the highest risk for work-related MSDs. Conclusion: Ergonomic interventions for workers should consider gender and should focus on work sectors with high risk for MSDs, with multiple ergonomic risk factors, and with the largest number of workers.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.201-209
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• 2007

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.124-138
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• 2010

This study aims to investigate the effect of hotel and restaurant employees' eating habits on their dining-out behavior. 309 workers from die hotel and restaurant companies participated in the survey, and SPSS 14.0 was used to perform frequency analyses, factor analyses, f-tests, ANOVA and multiple regression analyses. An exploratory factor analysis revealed three eating habits; unhealthy, healthy and ideal eating habits with 62.250% of the cumulative variance explained. The factor analysis included the priority on menu items, atmosphere and location of a restaurant with 60.658% of the total variance explained The results of the t-tests gave partial supports for the hypothesized gender difference in eating habits and for the hypothesis that eating habits would differ according to marital status. The result of ANOVA gave a partial support for die hypothesized age difference in eating habits. The result of the multiple regression analysis showed that all eating habits, unhealthy($\beta$=0.326, p<0.000), healthy($\beta$=0.290, p<0.000) and ideal($\beta$=0.305, p<0.000), had a significant effect on the priority on menu items. Eating habits explained 13.1% of die total variance in the importance of restaurant atmosphere and location. The influence of unhealthy eating habits was not statistically significant ($\beta$=0.002, p<0.965) while the influence of healthy($\beta$=0.309, p<0.000) and ideal eating habits($\beta$=0.189, p<0.000) was statistically significant Consequently, there was a partial support for the hypothesis that eating habits would influence die priority of restaurant atmosphere and location as a factor when dining out.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.265-276
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• 2016

In this study, what is motivation factors through academic study about whether to choose a career for chef and analysis career choice motives and IPA between importance and satisfaction and motivation was to analyze the impact of factors affecting satisfaction. The impact on job satisfaction according to the chef choose the real motivation, self-centered, values, etc., but having a significant impact on satisfaction stable did not have any effect on satisfaction. Therefore, the management runs the company makes employees motivate to engage in promoting stability through increased opportunities to employees, the ability to demonstrate opportunities, compensation, career development, work environment improvement. In addition, unlike the restaurant operated by individually casinos and luxury hotels apply overtime, laundry service, employee cafeteria, night shift allowances, operated by the Labor Standards Act such work 40 hours, but the non-corporate individual restaurant or newly opened hotels that still don't have it showed the low importance for welfare benefits, and expected to have a high turnover rate.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.13-36
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• 2003

The aim of this study was to understand how the employee satisfaction effect to their turnover trends through the survey on the employee satisfaction and the turnover trend in the pastry and bakery department on the objection of the employee of the bakers of the luxurious hotels in Seoul area. The study was selected to study the luxurious hotels located in Seoul area and make the objection of the employee in the pastry and bakery kitchen. As the contents of the assumption of the study, the independent variable was ' the pastry and bakery employee's organizational factor ', and the dependant variables were ' job satisfaction of the pastry and bakery employee ', ' turnover trends of the pastry and bakery employee ' and implicates the comparison and the mutual relationship between variables to shows the confirmation of them. As the measurement tools, it adopted the reliability analysis, the technical statistics analysis, the frequency analysis, cross-section analysis and on the verification of the assumption, it was used linear regression analysis. The result of the study showed that the satisfaction degree toward the work schedule showed to be as the personal elements while the systematic organizational establishment and the management policy, the work capacity and the job placement, the cooperation with other parts and the operation of the work time showed to be as the organizational elements. The job satisfaction elements showed as the satisfaction on the system and the rule of the job, the satisfaction on the right and belonging, the satisfaction on the achievement and the communication. As regarded to the job turnover, the turnover intention concerned the opportunity, disappointment of assignment, general complaint, and work condition. Those were shown to be elements of the job satisfaction and the turnover of the employee. And also, that were necessary to manage the job satisfaction and the turnover of the employee concerning these factors.

• Journal of the Korea Convergence Society
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• v.7 no.5
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• pp.189-200
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• 2016

This study was done to review and summarize trends in research related to organizational silence, to realize convergent association of relating variables, subjects and to explore directions for future research. 26 research papers related to organizational silence, which were published in Korea between 2006 and 2015, were analyzed. 25 articles was published between 2011 and 2015. 96.2% of the study were descriptive research. The subjects were higher in the order of the police, hotel employees, corporate employees. Measurement instrument developed by Van Dyne, Ang & Botero(2003) were used and modified. Turnover intention were used in 13 studies as dependent variable of organizational silence. The findings of this study suggest that should be performed to identify variables related to organizational silence and to develop measurement instrument of organizational silence in Korea climate.