• Asia Marketing Journal
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• v.2 no.1
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• pp.27-41
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• 2000

본 연구는 서비스산업인 호텔기업을 대상으로 특 1 급, 특 2 급, 1 급 호텔의 시장지향성이 관리자와 종업원들간에 어떻게 지각되고, 호텔등급별로 시장지향성은 차이가 있으며, 호텔등급별로 시장지향성이 사업성과에 미치는 영향력은 차이가 있는가를 알아보고자 이에 관련된 연구과제를 설정하고 실증분석 하였다. 본 연구의 실증분석 결과는 다음과 같다. 첫째, 호텔등급별로 관리자와 종업원들은 특 1 급 호텔의 경우 경쟁자의 가격구조에 대한 반응(Moi3)(p<.01)과 시장세분화를 근거로 한 신제품/서비스 개발(Mor1)(p<.05), 특 2 급 호텔의 경우 고객여론 조사 정도(Mog2) (p<.05), 시장세분화를 근거로 한 신제품/서비스 개발(Mor1)(p<.05), 제품/서비스 개발 노력이 고객욕구와 일치하는 가의 정기적 점검 (Mor2)(p<.05)., 1 급 호텔의 경우 비공식적 수단에 의한 호텔산업 정보 수집 정도(Mog3) (p<.05), 사업계획이 시장조사보다는 기술발전에 따라 이루어지는 정도(Mor3)(p<.05) 등의 시장지향성 항목에 대해서 유의적인 지각 차이를 보이는 것으로 나타났다. 둘째, 특 1 급 호텔의 시장지향성이 특 2 급, 1 급 호텔의 시장지향성보다 높은 것으로 나타나 특 2 급, 1 급 호텔은 특 1 급 호텔을 전략적 벤치마킹의 대상으로 설정할 필요성이 있는 것으로 나타났다. 셋째, 호텔등급 별로 시장지향성이 성과에 미치는 영향력(R²)을 분석한 결과, 특 1 급과 특 2 급 호텔이 1 급 호텔에 비하여 유의적으로 높은 것으로 나타났다. 한편 특 1 급과 특 2 급 호텔은 통계적으로 유의적인 차이는 없었으나 특 1 급 호텔의 시장지향성이 더 높은 것으로 나타났다.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.144-158
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• 2009

This study aims to provide the service quality which consumers want and basic data for improving their satisfaction by examining the difference among the quantity of cultural capital obtained from restaurant customers, the perception of service quality, and satisfaction. The results of the study are as follows. First, customer satisfaction is not much affected by how much cultural capital one has but by how much influence the cultural capital of parents or family has, or the institutionalized cultural capital. Second, the group that has more cultural capital objectives perceives tangibility, reliability and empathy lower than the one with less cultural capital in general while the group that has more cultural capital embodiments perceives tangibility and assurance higher than the one with less cultural capital; moreover, the group that has more cultural capital institutions perceives the service quality factor lower than the one with less cultural capital. Third, the higher the perception of the whole service quality is, the greater the satisfaction is. In this respect, it is required to offer the service to win customers' sympathy and trust as well as better external atmosphere. In addition, there should be continuous service training to foster employees' expertise and improve service quality, in order for restaurant customers to visit frequently with satisfaction and revisit intention.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.179-191
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• 2007

The purpose of this study was to monitor and compare the contamination levels of heterotrophic bacteria and pathogenic bacteria (total coliforms, Escherichia coli O157:H7, Salmonella spp., Vibrio parachaemolyticus, Staphylococcus aureus and Bacillus cereus). The samples collected at fish farms located in the Jeju-island were investigated from March to August in 2006. The contamination levels of S. aureus, B. cereus and Salmonella spp. ranged $0-3.3{\times}10^2 CFU/ml,\;0-2.2{\times}10^2 CFU/ml\;and\;0-5.1{\times}10^1CFU/ml$, respectively, and 85% of moist pellet feeds were contaminated with S. aureus, B. cereus and total coliforms. But total coliforms and E. coli O157:H7 were not detected in oliver flounder (Paralichthys olivaceus). For the production of safe oliver flounder (Paralichthys olivaceus), education of sanitation for employees, control of fish feed, and continuous monitoring for microorganism will be required.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.12-25
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• 2013

This study conducted an empirical analysis on the hypothesis of structural relationship that the resources of diversification foodservice corporations develop into resource sharing about creating synergy on the basis of resource based view. Based on the questionnaire answered by 237 foodservice employees over three years, this study examined its validity and reliability by using SPSS 16.0 and AMOS 5.0 for hypothesis. The result of study modelling were GFI=0.910, NFI=0.915, CFI=0.952, RMSEA=0.070 at the level of $x^2$=179.797(df=83, p<0.001). First, intangible resources 0.180(t=2.371, p<0.05), tangible resources 0.127(t=2.028, p<0.05) and human resources 0.263(t=2.542, p<0.05) of diversification foodservice corporations had positive effects on resource sharing. And resource sharing 0.264(t=3.158, p<0.001) had a positive effect on synergy. Also, between resource sharing and synergy identified moderating effects by synergy implementation cost.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.268-281
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• 2009

The purpose of the study was to examine the restaurant workers' understanding of food hygiene and safety regulations using SPSS. From October 10th to 31st, 2008, a survey was conducted to those who work at family restaurants in Seoul and Gyeonggi-do. This program analyzed total 149 copies of the questionnaire. 79.9 percent of the respondents have completed college education; 76.7 percent out of them were domestic company workers and 82.9 percent were foreign company workers. The total average points turned out to be 14.03 points out of 20, 3.95 out of 5 for food poisoning, 2.37 out of 3 for personal hygiene, 6.41 out of 9 for food hygiene and environment, and 1.86 out of 3 for food safety. Foreign company employees scored higher points(14.3) compared to those of domestic companies. When comparing the points between domestic company workers and foreign company workers, the score of kitchen staff(p<0.001) and the score of a restaurant assistant(p<0.05) have influenced the overall points. In conclusion, people scored low points in areas as understanding of 'dangerous temperature level', 'bacterial multiplication', 'safe defrosting methods', 'cooling methods' and 'temperature control', indicating the necessity of the training on 'time/temperature control'.

• Journal of Preventive Medicine and Public Health
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• v.44 no.3
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• pp.131-139
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• 2011

Objectives: Masked hypertension is associated with metabolic risks and increased risk of cardiovascular disease. The purpose of this study was to identify the frequency of and risk factors of masked hypertension in Korean workers. Methods: The study was conducted among 121 employees at a hotel in Gyeongju, Korea, from December 2008 to February 2009. We measured blood pressure (BP) both in the clinic and using 24-hour ambulatory BP monitors for all subjects. Hypertension was defined independently by both methods, and subjects were classified into four groups: true normotension, masked hypertension, white coat hypertension, and sustained hypertension. Results: The frequency of masked hypertension in our study group was 25.6%. Compared with true normotension, the factors related to masked hypertension were male gender (odds ratio [OR], 10.7; 95% confidence interval [CI], 1.41 to 81.09), aging one year (OR, 0.88; 95% CI, 0.78 to 0.99), clinic BP 120-129 /80-84 mmHg (OR, 8.42; 95% CI, 1.51 to 46.82), clinic BP 130-139 / 85-89 mmHg (OR, 12.14; 95% CI, 1.80 to 81.85), smoking (OR, 5.51; 95% CI, 1.15 to 26.54), and increase of total cholesterol 1 mg / dL (OR, 1.05; 95% CI, 1.02 to 1.08). In males only, these factors were clinic BP 120-129/ 80-84 mmHg (OR, 15.07; 95% CI, 1.55 to 146.19), clinic BP 130-139/ 85-89 mmHg (OR, 17.16; 95% CI, 1.56 to 189.45), smoking (OR, 11.61; 95% CI, 1.52 to 88.62), and increase of total cholesterol 1 mg/dL (OR, 1.05; 95% CI, 1.01 to 1.09). Conclusions: The frequency of masked hypertension was high in our study sample. Detection and management of masked hypertension, a known strong predictor of cardiovascular risk, could improve prognosis for at-risk populations.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.117-131
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• 2011

The purpose of this study is to explore the influence of the changed employment environment in full-time cooks at deluxe hotels on job insecurity and career commitment. Based on total 389 hotel cooks obtained from an empirical research, this study reviewed the reliability and fitness of a research model and verified total 2 hypotheses with the Amos program. The hypothesized relationships of the model were tested using a structural equation model(SEM). The SEM results show that layoff(${\beta}$=0.326), an organization structure(${\beta}$=0.237), irregular workers(${\beta}$=0.200) among changed employment environment have a significantly positive effect on job insecurity. Also, job insecurity has a significantly positive effect on career commitment. Accordingly, the changed employment environment in workers at deluxe hotels causes job insecurity, making them try harder to stay in an organization. Therefore, motivation is needed for employees' career commitment because the better job insecurity is managed, the more career commitment they have.

• Journal of Korean Library and Information Science Society
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• v.9
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• pp.63-83
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• 1982

Among many open libraries under the rule of the Japanese imperialism, only the railroad library as the character of special library under the control of the Japanese Government General is remarkable for having opened its facilities to outsiders as well as the interior users. This study tries a) To look into what were the colonial background, aim and motive of the establishment of the railroad library under the Japanese rule, b) To analyze its activities and the change of its organization, c) And to find out its vestiges an the effects which it has on our country's library circles. The following are the result: A. The railroad library under the rule of the Japanese imperialism functioned as a public library by the outside book's circulation rather than the interior using. B. The outsiders were qualified to use it only when they got the joint guarantee for the city resident, which means that the o n.0, pportunity of the circulation was not free for the Koreans rather than the Japanese. C. From the aspect of collections, technical books such as natural science, and reference ones tended to be collected, and their whole composition was focused on the materials for the Japan-Korea identification scheme and development of the national spirit as the Japanese empire's subjects. D. In the respect of its organization, all the clerical employees, as well as the chief librarian were composed of the Japanese. Although the Koreans were in principle prohibited from working there, a few of them were employed as guard or servant as the China-Japan War was close to the end. E. The area of the outside book's, circulation service was expanded throughout the whole region along the railroad connecting Pusan with Manchuria. Such a service activity which contained several meanings, was tried by means of culture's books, circuit's books, train's books, hotel's books, mind's development books and reader's reading books etc. F. Such matters as the limitation on book circulating and the quantity of circulation book, the paid circulation and the partial restriction on free circulation mean the wartime system under the rule of the Japanese imperialism and also a n.0, ppeared as a factor of hampering the Koreans from getting accustomed to using library, which has affected them until now. G. The noticeable thing in the service activity is shown in attempting the diversified and positive way of service like free circulation in order to solidify the attitude of the Koreans toward war by organizing mind's development books as well as culture's books with the China-Japan War. H. On the other hand, it can not be passed over that the diversified service activity of the railroad library played a role of bridge in turning of today's library circles of ours to the modernization.

• Journal of the Korea Convergence Society
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• v.9 no.5
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• pp.43-52
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• 2018

The purpose of this study is to conduct a survey on awareness of the fourth industrial revolution being much debated recently and suggest the educational program for adult learner in order to create a new demand of university according to the social change. Based on earlier researches, the survey was conducted on employees working in the health and medical industry with questionnaire including the relevant educational field, areas of turnover and educational needs from July 1 to July 31, 2017. As a result, the bio-medical device, senior-friendly industry, environment and safety, clinical counselor and food service industry(coffee industry) were identified as necessary education areas. To enhance the validity of research results, in-depth interviews of relevant experts in each field were conducted from August 19 to September 22, 2017, and presented necessary education programs driven by the advent of the fourth industrial revolution and changes in each areas.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.