• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.59-78
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• 2001

The domestic food service industry has established its industrial basis since the overseas brands were introduced and international events were held in Korea. It also has showed a prominent growth rate as consumers began to show more interests in leisure and quality of working life(QWL) At this, the employees, constituting Points of contacts with consumers of the food service industry, have emerged as a Primarily critical concern in order for the food service industry, which can affect people in various ways, to adopt our own food culture and develop its business quality. In the food service industry, as a relatively labour-intensive industry, the manpower service is considered very important. Whether the industry succeeds or not depends on the role of employees as the quality of service of employees can decide the quality of the industry itself. In spite of the importance of employees in the food service industry, not many researches have been Performed on the personnel management of the industry, as Koreans traditionally have hold a prejudiced view on the food service industry and it is only a short time since the food business began to be considered as an industry. This thesis aims at research on the factors affecting job satisfaction of the employees by dealing with the importance and characteristics of the role of employees of the food service industry and theoretical background of the job satisfaction. The presumable factors affecting the job satisfaction are divided into several groups ; characteristics of organization, working condition, human relationship, psychological factors, and its reputation in the labour market. Hypotheses and models, where those factors affect the employees, are formed. Statistical methods such as correlation analysis and multiple regression are used in order to verify those hypotheses. Alternatives to improve job satisfaction of employees are suggested based on the analysis. It is expected that there will be more active researches on employees of the food service industry, as this thesis has selected employees of the food service industry as its subjects while subjects of similar researches have been mainly hotel employees so far.

• Culinary science and hospitality research
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• v.4
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.

• The Journal of Industrial Distribution & Business
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• v.15 no.3
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• pp.31-46
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• 2024

Purpose: Employees in the beauty industry, where emotional labor is essential, are exhausted due to stress from excessive working hours and low pay, and ultimately consider changing jobs. This study analyzed the structural relationship of turnover intention according to job stress of beauty industry employees. We tried to present implications by verifying the methods necessary for conflict management in the beauty industry from an empirical point of view. Research design, data and methodology: This study selected 518 workers in the beauty industry as a sample. Frequency analysis, validity and reliability analysis, factor analysis, correlation analysis, and regression analysis were performed using SPSS (Statistical Package for Social Science) WIN23.0. Results: The moderating effect of work experience, a moderating variable, was found to be significant in the effect of job stress of beauty industry employees following changes in the employment environment on the dependent variable, turnover intention. Conclusion: This study revealed that changes in the employment environment negatively affect the job stress of beauty workers. To reduce the job stress of employees in the beauty industry, a systematic response at the organizational level will be necessary. In addition, it is expected that it will help establish differentiated strategies such as compensation system, service training, and service management to reduce job stress.

• The Journal of the Korea Contents Association
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• v.8 no.4
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• pp.255-263
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• 2008

The purpose of this treatise is to evaluate impact of education and training of travel industry's employees upon their job satisfaction and to seek for improving efficiency of such education and training and measures for personnel management. It is also to evaluate impact of education and training of travel industry's employees upon their job performance. Moreover it is attempted to make suggestions for emphasizing importance of developing potentiality of travel industry's employees and suggestions for enhancing job satisfaction of employees. Review on outcome of education and training of travel industry's employees revealed that improvement of their job satisfaction depends on contents of education and training and motivation for it, desire and ability for achievement. Also it depends on support from their superiors or colleagues and existence of environmental atmosphere. In future it is necessary to develop diverse education and training programs for the employees and not only travel industry but also competent government agencies should make long-term investment and support for fostering excellent employees in future.

• Journal of Construction Engineering and Project Management
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• v.8 no.2
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• pp.1-16
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• 2018

The Architectural, Engineering and Construction (AEC) industry has a culture of long working hours that sometimes extend to weekends. As a result, construction employees find it challenging to achieve a balance between their work and personal lives. It is believed that there is rarely a clear separation between employees' work and personal life in the AEC industry. This paper suggests that in order to attract and retain a talented workforce, AEC organizations have to cater for the diverse needs of employees with regard to work-life balance. This paper presents the results of a survey of both professional and managerial employees' perspective on work-life conflict issues in private and public AEC organizations. Perspectives were found to differ, although not significantly, by employees' experience, leadership experience, age and gender. Furthermore, most survey respondents noted that their employers did not have a policy or program in place supporting work-life balance initiatives. Finally, although the AEC industry is making strides to improve work-life balance, the effort is lagging behind other industry sectors in providing policies and programs to promote work-life balance through flexible work hours and various other means.

• Journal of the Korea Fashion and Costume Design Association
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• v.22 no.4
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• pp.105-113
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• 2020

This study examines the effects of job stress on employees in the beauty service industry and the consequences on job satisfaction and organizational commitment. Based on the analysis of the job stress of beauty employees, the purpose of the study is to identify the beauty service industry's problems and present marketing implications. First, it was found that employees' job stress in the beauty service industry harmed job satisfaction. Beauty workers with a high job satisfaction increase the quality of service for customers, which can increase the customer's store loyalty, helping the beauty service industry's work performance, thereby further increasing job satisfaction by reducing job stress. Second, it was found that employees' job stress in the beauty service industry harmed organizational commitment. The higher the organizational commitment is, the more sense of belonging is created, which in turn can improve the work performance of the beauty industry workers and reduce the turnover rate. Therefore, it is necessary to find a way to increase organizational commitment by reducing beauty workers' job stress. Third, it was found that employees' job satisfaction in the beauty service industry had a positive effect on organizational commitment. These results show that the higher the job satisfaction related to the beauty worker's current job satisfaction, current salary satisfaction, satisfaction with the boss, satisfaction with the work environment, and passion for the job, the higher the organizational commitment.

• The Journal of the Korea Contents Association
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• v.16 no.12
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• pp.300-309
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• 2016

The beauty industry relies heavier upon the specialized labor of beauty industry employees than any other industry. Beauty industry employees directly meet their clients and are required to provide services with extremely delicate care. The sense of happiness of employees working at the interface of service provision matters most importantly for beauty industry growth. In this study, the correlation among beauty industry employees' resilience, happiness index and job satisfaction was tested under hypotheses. As a result, their resilience was found to have a significant effect on happiness index and job satisfaction; happiness index, on job satisfaction and resilience; and job satisfaction, on resilience and happiness index. Consequentially, it was found that when individual happiness increased, their job satisfaction moved up along with job performance. In this sense, for the further development of beauty industry, it is deemed necessary to consider methods to improve the sense of happiness of beauty industry employees.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.58-69
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• 2007

The objective of this study was to analyze the actual situation of ethics management in foodservice industry and its employees’ recognition on corporate ethics management. Self-administrated questionnaires were completed by 342 employees, and the data were analyzed by frequency, chi-square, t-test, and one-way ANOVA. The results showed that the employees consider the corporate ethics management to be very important and it has been much more improved in foodservice industry. However, they are still skeptical about the continuous and consistent practice of ethics management. In addition, the survey revealed that the ethics management was regarded to be critically important to improve the value and the culture of the corporation. It also showed that the recognition of the improvement of ethics management in foodservice industry has been affected by the work environment of the whole society too. The result concluded that the taking the initiative by CEO is the most important factor for introducing the ethics management, while the propagation of ethics management requires the volition of the employees inside the corporation.

• Knowledge Management Research
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• v.11 no.1
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• pp.97-113
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• 2010

Given the large investment and prevalence of knowledge management (KM) in organizations, it has become important to analyze the effects of KM activities on organizational performances. A theoretical framework is proposed to investigate the impact of KM activities on innovation capabilities in the IT service industry. This study considers KM activities as the major determinant that enhances absorptive capacity. KM activities enhance employees'ability to obtain external knowledge, resulting in increasing intellectual capital. Thus, this study proposes that absorptive capacity plays a mediating role between KM activities and innovation capability. Additionally, this study investigates the key antecedents of KM activities that promote employees' knowledge sharing. Based on prior studies on KM, this study posits KM team activities and top manager support as KM activities. The proposed research model was tested by using survey data collected from 556 employees in the IT service industry. PLS (partial least squares) was employed for the analysis of the data. The findings of this study showed that KM activities and absorptive capabilities play a significant role in enhancing service innovation and process innovation in the IT service industry. The results also shed light on the mediating role of absorptive capacity between KM activities and innovation capability. Moreover, both KM team activities and top manager support serve as the salient antecedents of promoting employees' knowledge sharing.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.