• 한국관광식음료학회지:관광식음료경영연구
• /
• 제12권2호
• /
• pp.59-78
• /
• 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.

• 한국조리학회지
• /
• 제4권
• /
• pp.317-345
• /
• 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.

• 산경연구논집
• /
• 제15권3호
• /
• pp.31-46
• /
• 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.

• 한국콘텐츠학회논문지
• /
• 제8권4호
• /
• pp.255-263
• /
• 2008

본 연구는 교육훈련이 기업내부환경과 직무만족에 직접적인 영향을 미친다는 선행연구를 통해 기업내부환경과 직무에 미치는 영향의 중요성을 인식하고, 내부환경요소와 직무만족에 미치는 영향을 구체적으로 분석 보완할 필요가 있다는 데 중점을 두고자 하였다. 여행업 교육훈련에 대한 재정립은 물론 교육훈련에 따른 종업원의 직무만족에 미치는 영향력에 대한 실증적인 분석을 통해 내부환경과 직무만족과의 연관성을 분석 구축하고, 종업원의 잠재능력 개발의 중요성을 인식함과 동시에 직무만족에 도움이 될 수 있는 시사점을 제시하는데 있다. 실증적인 분석결과로 여행업 종업원 교육훈련은 여행업 종업원들의 교육훈련동기와 성취욕구, 능력이 항상 갖추어지고, 여행업체 상사나 동료의 지원 또는 환경 분위기가 조성이 될 때 종업원의 직무만족을 이끌어 낼 수 있는 것으로 나타났다. 향후 여행업체의 조직내부환경 개선은 물론 여행업과 관련정부기관에서도 종업원 교육훈련의 중요성을 인지하고, 교육훈련에 장기적인 투자와 지원으로 적극적인 전문교육훈련체계 실시가 무엇보다도 필수적이라 본다.

• Journal of Construction Engineering and Project Management
• /
• 제8권2호
• /
• pp.1-16
• /
• 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.

• 한국의상디자인학회지
• /
• 제22권4호
• /
• pp.105-113
• /
• 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.

• 한국콘텐츠학회논문지
• /
• 제16권12호
• /
• pp.300-309
• /
• 2016

미용 산업은 다른 어떤 산업보다도 미용종사자의 전문적인 노동에 의존하고 있다. 이러한 미용종사자는 고객과 직접 접촉하고 지극히 세심한 배려를 요하는 서비스업으로 서비스의 접점에 있는 종사자의 행복감은 미용 산업의 성장에 가장 중요하다고 할 수 있다. 따라서 미용종사자의 회복탄력성, 행복지수, 직무만족 분석을 통해 고객의 만족만을 강조하는 서비스 산업에서 서비스업의 성공여부는 서비스 종사자를 통해 이루어 질 수 있다는 새로운 패러다임을 제시하고자 했다. 본 연구에서 미용종사자의 회복탄력성과 행복지수 및 직무만족도의 상관관계를 가설을 통해 검증해본 결과 미용종사자의 회복탄력성은 행복지수와 직무만족에, 행복지수는 직무만족과 회복탄력성에, 직무만족은 회복탄력성과 행복지수에 유의미한 영향을 미치는 것으로 나타났다. 결국 개인의 행복이 증대되면 직무에 대한 만족이 증대되고 직무의 성과도 높아지게 되므로 미용 산업의 발전을 위해서는 미용인의 행복을 증진시킬 수 있는 방안에 대한 고려가 필요할 것으로 보인다.

• 한국식생활문화학회지
• /
• 제22권1호
• /
• pp.58-69
• /
• 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.

• 지식경영연구
• /
• 제11권1호
• /
• pp.97-113
• /
• 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.

• 동아시아식생활학회지
• /
• 제19권4호
• /
• pp.533-543
• /
• 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.