• Culinary science and hospitality research
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• v.21 no.1
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• pp.58-76
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• 2015

This study explores the influence of social intelligence (SI) and emotional intelligence (EI) on employees' job engagement and organizational commitment in deluxe (five-star) hotels in Korea, and seeks to analyze the mediating effects of employees' job engagement on the relationship between SI, EI, and employees' commitment. The sample for the survey was collected from 419 F & B employees. The results of structural equation modeling show that employees' SI had a positive effect on job engagement and organizational commitment. EI also had a positive effect on job engagement but not on organizational commitment. In addition, the findings demonstrate that employees' job engagement mediated the effect of EI on organizational commitment. SI and EI are crucial requirements among hotel employees who depend on cooperation between colleagues.

• The Journal of the Korea Contents Association
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• v.8 no.10
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• pp.287-300
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• 2008

The purpose of this study is to show the optimal leadership model based on general manager management that is related to hotel employees, which may then be applied to ideal hotel management in Korea. The variables analyzed in this study are employee-management relations from the lowest ranking employee to the highest level of management, with communication and job understanding held common among the subjects. This study looks in detail at four main concepts. Firstly, the employees are encouraged to put forth their best efforts through the standardization of the requirements and regulations of the job and ensuring product suitability. Secondly, the cultivation of new hotel culture empowers the employees. The third point taken into account is the encouragement of employees to take pride in the work they do, which is done through a kind of reward system and salary. The final point considered is the empowerment of employees, which results in employee commitment to the job.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.314-323
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• 2008

The purpose of this study is to show the optimal leadership model based on general manager management that is related to hotel employees, which may then be applied to ideal hotel management in Korea. The variables analyzed in this study are employee-management relations from the lowest ranking employee to the highest level of management, with communication and job understanding held common among the subjects. This study looks in detail at four main concepts. Firstly, the employees are encouraged to put forth their best efforts through the standardization of the requirements and regulations of the job and ensuring product suitability. Secondly, the cultivation of new hotel culture empowers the employees. The third point taken into account is the encouragement of employees to take pride in the work they do, which is done through a kind of reward system and salary. The final point considered is the empowerment of employees, which results in employee commitment to the job.

• The Journal of the Korea Contents Association
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• v.7 no.9
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• pp.183-193
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• 2007

This paper is investigate the relations on the market orientation, service quality, customer satisfaction and customer loyalty in hotel restaurant. The research findings support that there are significant factors of market orientation between customer satisfaction and customer loyalty in hotel restaurant. That is, if hotel restaurant employees perceive a hotel restaurant to have high market orientation, they will have greater service quality. The greater the customer satisfaction of the hotel restaurant employees, the greater customer loyalty. It implies that hotel restaurant should have a great interest in internal marketing.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.217-231
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• 2008

The purpose of this study is to examine how the perceived physical environments of hotel kitchens influence cooking employees' internal responses. According to the analysis results of this study, except Hypothesis 2 which was rejected in this study, all the hypotheses were partially accepted. These results support the research hypotheses of this study that comfort, spatiality, and convenience as physical environments will have significant effects on emotional response and cognitive response. Also, equipment use as convenience had statistically significant effects on both emotional response and cognitive response whereas working environment as comfort and kitchen circulation and working space as spatiality had no effect. Therefore, kitchen environment should be set up in the direction of guaranteeing kitchen convenience to the maximum, and the further researches on the constituent factors which have no effect on emotional response and cognitive response should be proceeded continuously.

• Korean Journal of Occupational Health Nursing
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• v.17 no.2
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• pp.138-145
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• 2008

Purpose: The purpose of this study was to provide exercise program according to the relevant characteristics in order to provide practical information for intervention programs to prevent and manage musculoskeletal symptoms of workers who are employed in a hotel. Method: A self-administered questionnaire was used in order to identify any musculoskeletal symptoms among 280 employees who works at the hotel. Each experiment and control groups, consisting of 16 employees respectively, was assembled. The 10-minute exercise program was conducted twice a day for 6 weeks between 23 October and 3 December 2006. Results: The subjective symptom of subjects before and after implementing the exercise program for the period of 6 weeks was decreased in most body parts. In the control group the subjective symptom of subjects was decreased partly. Conclusion: The exercise program according to the symptom & task characteristics of hotel employees need to be introduced in preventive & proactive manners in order to ease and prevent the musculoskeletal symptom.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.419-429
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• 2021

The purpose of this study is to investigate the effects of service guarantees of tourist hotels on employees' perception of role clarity and customer orientation. Specifically, this study analyzed how the employees' perception of role clarity as a parameter, with the employees' reliability, guarantee-related communication, guarantee limitation, and organizational support as independent variables, affected the dependent variable, customer orientation. As a result of empirical analysis of employees in the first grade hotel in Seoul, it was analyzed that the higher the reliability of employees in service guarantee, the higher the communication and organizational support in the organization related to guarantee work, the higher the role clarity and perception level of employees. The higher the reliability, guarantee limitation and organizational support level of guarantee, the higher the customer orientation, but the guarantee-related communication did not show significant influence. The perception degree of role clarity of employees has a significant effect on customer orientation. According to those results of this analysis, this study examined the influence of each configuration of service guarantee of tourist hotel employees on customer orientation, and presented various academic and practical implications.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.33-51
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• 2016

The hotel industry needs to make the competitive advantage difficult to be imitated in order to remain sustainable in competitive business circumstances. Front-line employees' service-oriented citizenship behaviors(OCBs) can be such a strength from the perspective of organizational system. With an aim of investigating the antecedents of the hotel front-line employees' service-oriented OCBs, this study proposed a theoretical framework linking authentic leadership to service-oriented OCBs with goal commitment as a mediator. A total of 260 cases without missing values have been used for the final analysis and structural equation modeling (SEM) is employed using the SPSS and AMOS 7. It was first found that self-awareness and relational transparency of authentic leadership made a significant impact on their goal commitment while balanced processing and moral perspective failed to influence them. Second. goal commitment influenced all sub-factors of service-oriented OCBs. Third, moral perspective and relational transparency of authentic leadership significantly influenced service-oriented OCBs while self-awareness and relational transparency failed to make it. Finally, goal commitment significantly makes an intervening effect for the relationship between self-awareness & service-oriented OCBs and relational transparency & service-oriented OCBs but failed to intervene the other relationships. The results provide theoretical and practical implications regarding directions of leadership styles and HR management in the hotel industry and suggestions for the further extended studies.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.126-134
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• 2016

This study examines effect in customer satisfaction of the emotional intelligence of members at service providing department in the hotel; A case of five star hotels in Dajeon Research hypotheses were developed based on previous literature, and data were collected from 350 employees working at the hotel restaurant service business located in Daejeon, ROK, were investigated herein The collected data were then analysed using frequence reliability For this research analysis, a self-recording method was used where and examiner explains the survey and respondents writhen down their answers to survey questions Statistical processing in this study was done through data cidubg and data cleaning then with the SPSS(Statistical Package for Social Science)v. 18.0. This result the emotional intelligence of service-providing employees at food service department of hotel was found to have a positive effect on customer satisfaction via understanding of others and emotional control. And the understanding of oneself, understanding of others and emotional control in emotional intelligence had a positive effect on job satisfaction. Emotional control, and emotioal use were found to affect organizational commitment positively.