• 한국조리학회지
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• 제13권2호
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• 한국직업건강간호학회지
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• 제19권2호
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• pp.190-204
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• 2010

Purpose: This study was conducted to obtain the fundamental data on prevention and management of musculoskeletal symptoms, and to assess the prevalence, risk factors and job characteristics of musculoskeletal symptoms in hotel employees. Methods: The work sampling analysis was carried out by OWAS, and the prevalence was surveyed in term of NIOSH diagnostic criteria and work related risk factors on 263 hotel employees in Busan, Korea, using structured self-administered questionnaire from Jan. 20 to Feb. 26, 2010. The collected data were analysed by the SPSS 18.0. Results: 1) The prevailing rate of musculoskeletal symptoms by NIOSH diagnostic criteria was 43.80% for total subjects and 27.91% for shoulders, 12.79% for neck, and 11.24% for back/waist, respectively. 2) Factors affecting the prevalence of musculoskeletal symptoms were examined and multivariate logistic regression analysis was performed. As a result, women, having a burden of musculoskeletal work, increased work time in case of a higher risk of the prevalence of musculoskeletal symptoms (P<0.1). 3) The body parts and the department with the prevalence of musculoskeletal symptoms showed a significant difference (P<0.05) compared with symptoms on shoulders, arms/elbows, and ankles/feet. Conclusion: The prevalence of musculoskeletal symptoms by NIOSH diagnostic criteria in hotel employees was relatively high showing 43.80% for total subjects and higher in departments of laundry, reservations, cooking, food&beverage, dishwashing, and room cleaning than others.

• 산경연구논집
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• 제10권8호
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• pp.33-44
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• 2019

Purpose - As the scope of existing digital transformation expanded to various degrees, the Fourth Industrial Revolution came into being. In 2016, Klaus Schwab, Chairman of the World Economic Forum (WEF), said that the new technologies that lead the fourth industrial revolution are AI, Block chain, IoT, Big Data, Augmented Reality, and Virtual Reality. This technology is expected to be a full-fledged fusion of digital, biological and physical boundaries. Everything in the world is connected to the online network, and the trend of 'block chain' technology is getting attention because it is a core technology for realizing a super connective society. If the block chain is commercialized at the World Knowledge Forum (WKF), it will be a platform that can be applied to the entire industry. The block chain is rapidly evolving around the financial sector, and the impact of block chains on logistics, medical services, and public services has increased beyond the financial sector. Research design, data, and methodology - Figure analysis of data and social science analytical software of IBM SPSS AMOS 23.0 and IBM Statistics 23.0 were used for all the data researched. Data were collected from hotel employees in China from 25th March to 10th May. Results - The purpose of this study is to investigate the effect of the block chain characteristics of the existing hotel reservation system on the intention to use and to examine the influence of the block chain characteristics of the hotel reservation system on the intention to use, We rearranged the variables having the same or similar meaning and analyzed the effect of these factors on the intention to use the block chain characteristic of the hotel reservation system. 339 questionnaires were used for analysis. Conclusions - There are only sample hotel workers in this study, and their ages are in their 20s and 30s. In future studies, samples should be constructed in various layers and studied. In this study, the block chain characteristics are set as five variables as security, reliability, economical efficiency, availability, and diversity. Among them, Security and reliability made positive effects on the perceived usefulness. Also, security and economics did on the perceived ease. Availability and diversity did on both perceived usefulness and perceived ease. Perceived ease did on perceived usefulness. And perceived ease and perceived usefulness did on user intent. But security and economics did not on the perceived usefulness

• 한국안전학회지
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• 제21권4호
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• pp.102-107
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• 2006

Construction accidents have not decreased in spite of much effort such as new work methods, education and research related to safety works. Specially, many fatal accidents happened in construction works which involve the apartment, building, school, church, hotel, hospital, bank work and the other works. These accidents are mainly caused by unanticipated risk factors. From these reasons, this study researched fatal accidents which happened in construction works during last 13 years($1992{\sim}2004$) and analyzed the input workers and a work period of construction work. According to the input workers and a work period, the results are as following. During 13years($1992{\sim}2004$), the fatal accidents, related to the construction work, were happened to the 1,977 cases. These results were occupied the 21.32% of the total industry accidents. According to the result of the construction, the fatal accident rate of a concrete form work was the highest rate of 16.24% (321 cases) and a temporary work, a steel frame work was the each rate of 12.39%(245 cases), 10.07%(199 cases). Comparing to other work types, the fatal accident rate of those three work types(concrete form work, temporary work, steel work) was represented highly. We surveyed input workers and work period of construction work site. From the result of survey, input workers of a concrete form work were occupied with 13,720. The risk rate of the work type, which was considered input workers and work period, was represented 0.3622(a steel frame work), 0.1142(a temporary work), 0.0782(a tower crane) and 0.0772(a concrete work).

• Asia pacific journal of information systems
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• 제27권4호
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• pp.191-215
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• 2017

This study investigated the antecedents and the performance impact of two types of Smartphone functions (communication vs. computing functions) in organizational environment and the moderating impact of Smartphone users' organizational roles. More specifically, identifying two distinct types of Smartphone functions such as communication functions and computing functions (including informational, social network, and resource management functions), we investigated the impact of three antecedents (Smartphone dependency, task mobility, and perceived critical mass) on the use of the two Smartphone functions and how organizational workers' perceived performance gains differ by using these two different Smartphone functions for their workplace activities. We tested our hypotheses with survey data collected from 176 organizational workers. Our findings suggest that Smartphone dependency, task mobility and perceived critical mass of Smartphone use are significantly associated with the use of the two different functions, and that the use of computing functions is more strongly associated with perceived performance gain than the use of communication functions. We also found that managerial roles played by individual workers differently moderate the impact of Smartphone use on perceived performance gain. The present findings enable researchers and practitioners to better understand the impact of Smartphone use in workplaces.

• 한국조리학회지
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• 제15권2호
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• pp.205-218
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• 2009

본 연구의 목적은 서비스를 지향하는 호텔에서 식음료 부서의 서비스 품질이 조직 가치에 어떠한 영향을 미치는지, 조직 가치는 업무 성과에 어떠한 영향을 미치는지, 서비스 품질과 조직 가치 및 업무 성과 간에는 어떠한 인과관계가 있는지를 분석하여 서비스 개선을 통한 영업활성화에 보탬이 되고자 한다. 조사 대상과 기간은 서울시내 특1급 호텔 레스토랑에서 근무하고 있는 정직원으로 2009년 1월 10일부터 2009년 1월 22일까지 조사를 하였다. 수집된 자료는 SPSS 12.0 통계 프로그램을 이용하여 빈도분석, 신뢰도분석, 요인분석, 다중회귀분석, 경로분석을 실시하였다. 연구의 결과는 첫째, 호텔 식음료 부서의 서비스 품질은 조직 가치에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 조직 가치는 업무 성과에 정(+)의 영향을 미치는 것으로 나타났다. 서비스 품질은 업무 성과에 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 서비스 품질과 조직 가치 및 업무 성과 간의 인과관계에서는 서비스 품질이 업무 성과에 직접적으로 영향을 미치며, 간접적으로 서비스 품질이 조직 가치를 통하여 업무 성과에 영향을 미치는 것으로 나타났다. 이러한 결과를 통해 호텔 경영자와 식음료 부서의 관리자 및 종사원은 서비스 품질의 중요성을 인식하고 업무를 수행하여야 하겠다.

• 한국조리학회지
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• 제18권4호
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• pp.27-46
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• 2012

호텔산업에서 직원의 성과를 예측할 수 있는 주요 변인으로 크게 조직적 차원과 개인적 특성으로 나누어 연구되어 오고 있다. 특히 개인적 특성은 고용시점에서 고려사항으로서 더 깊이 연구되어야 할 변인으로 보아진다. 이에 본 연구는 개인적 특성의 하나로서 감정을 조절하는 능력인 정서지능을 주요 변인으로 채택하였다. 본 연구의 실증적 목적은 정서지능이 구조적 모델 안에서 직무태도의 변인인 직무만족과 조직몰입에 주는 영향관계를 검증하고자 시행되었다. 연구 목적을 위해, 편의 표본추출 방식으로 한국의 특1급호텔의 근무자를 대상으로 설문조사 하였으며 데이터분석을 위해 SPSS와 AMOS 4를 이용한 구조 모형방정식을 통해 연구가설의 유의성을 측정하였다. 그 연구 결과, 정서지능의 감정 인지와 감정이해 요인이 모든 직무만족 요인에 유의한 영향을 주었다. 상대적으로 감정 인지가 직무만족 각각의 하위 변수에 더 영향을 미치는 것으로 나타났다. 아울러, 조직몰입은 동료와 호텔 내 커뮤니케이션에 대한 만족에 의해 직접적인 영향을 받는 것으로 나타났다. 이러한 연구결과 통해, 해당호텔에 적합한 심리요법 또는 이에 상응하는 호텔 교육프로그램을 직원교육 콘텐츠의 하나로 적용시킬 필요성이 제안된다. 왜냐하면 정서지능은 훈련 등을 통해 발전될 수 있기 때문이다.

• 한국식품영양학회지
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• 제18권3호
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• pp.241-253
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• 2005

This study was carried out to investigate the relationship between demographic characteristics and conscious behavior of 287 workers. The results of the study are as follows: The participants of the study were composed of 139 males $(48.4\%)$ and 148 females $(51.6\%)$. 75 workers are 25 years old or younger $(26.1\%)$. Regarding the frequency of eating out, 211 workers $(73.6\%)$ answered that they had eating out ever once a week. Males ate out more frequently than females (p<0.001). The motives for eating out was mostly for meals. This response was more frequent for female than male. To the contrary, more males answered that they ate out for the purpose of social intercourse. As the level of average monthly income increases, the purpose of eating out changed from the purpose of meals to the purpose of social intercourse (p<0.001). For cost of eating out, the older workers and those who had higher monthly income spent significantly more expenditure. However gender difference didn't make any significant difference in the eating out expenses per person. The average monthly eating out expenses were significantly higher for female than male, for the order workers than the younger, for the married than the single, and for those who have higher monthly income than lower. However, the expenses were not significantly different in occupation. Regarding the types of restaurants that the workers preferred for eating out, the most workers preferred Korean restaurant. The types of restaurants that workers preferred significantly related to all the demographic characteristics (p<0.01). In general, participants had eating out with their family. However, younger, single, and low income workers seemed to more eat out with their friends. The most preferred menu was pork dishes. Male rather than female, the married rather than the single, and those who have a professional occupation appeared to like it more. It is necessary to research the major customers' demographic characteristics and their preferences, and then to develop new goods which fit to the customers before entering the restaurant business. It may be concluded that it should be important to develop nutritious, safe, and delicious foods.

• 한국조리학회지
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• 제23권2호
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• pp.1-10
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• 2017

The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.

• 한국조리학회지
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• 제10권3호
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• pp.32-50
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• 2004

The purpose of this study was to examine what caused bakery employees at tourist hotel to leave their job. It's basically meant to lay the foundation for increasing personnel management efficiency and reducing turnover rate, as an attempt to prevent workers from quiting their jobs would be a successful way to take advantage of human resources more efficiently. Both theoretical and experimental approaches were utilized to serve the purpose of this study. First, concerning salaries, their turnover intention was under the influence of whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by whether their job was clearly defined, how much they were satisfied with their job and whether their posts were suitable. Forth, the change of job was subjected to the influence of the desire for job in another region, job in another company and another kind of job. And there should be a clear distinction between sales and other works, and they should carefully be treated so that they could find their job more satisfactory.