• 유통과학연구
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• 제22권5호
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• pp.105-115
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• 2024

Purpose: The purpose of the current study is to highlight the drivers of corporate environmentally and socially sustainable performance among different players including airlines, caterers, suppliers and logistics companies in the flight catering supply chain. Research design, data and methodology: Based on a qualitative research approach this study employed in-depth semi-structured interviews exploring the drivers of corporate sustainable performance with management from major in-flight catering stakeholders (n=23) from the perspective of constructivism. Using the snowball sampling approach, interviewees were carefully chosen to represent a diverse range of supply chain contexts (airlines, catering, non-food suppliers, and logistics companies). Results: By focusing on the complex context of multiple supply chain partners, the study identified a range of complex relationships between the drivers of sustainable performance in the supply chain: firm-led drivers, factors influencing firm-led drivers, partial influencers, and additional factor, cost. Conclusions: This study emphasizes that some drivers do not play an absolute role and has highlighted that there is a need for companies to change the attitude, that is to pay more than 'lip service' to improving sustainable performance. This study develops a theoretical framework of the drivers of corporate sustainable performance, along with its practical industry implications.

• 한국식생활문화학회지
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• 제14권4호
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• 대한가정학회지
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• 제23권4호
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• pp.61-68
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• 1985

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.

• 한국산학기술학회논문지
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• 제15권2호
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• pp.735-744
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• 2014

본 연구에서는 자신 및 다른 사람의 정서를 인지하고 조절하며 활용할 수 있는 능력이라 정의되는 감성지능이 항공기라는 특수한 환경 속에서 근무하는 승무원들의 서비스품질 수행에 중요한 요인으로 판단되어 연구하였다. 더불어 감성지능이 직무만족과 조직충성도와 어떠한 영향을 미치는지 그 영향관계를 구체적으로 검증하고자 했다. 이에 본 연구에서 국내 K항공사 승무원들의 감성지능을 분석하고, 이것이 승무원들의 서비스품질 수행과 직무 만족도 및 조직 충성도와의 상관관계 분석을 통해 승무원 조직 내 특이성을 파악하여 서비스품질 향상과 기업 조직 강화를 위한 적절한 방안들을 제시하기 위한 초석을 마련하고자 한다. 본 연구의 결과를 보면 감성지능이 높으면 서비스품질의 업무수행을 잘 해서 직무만족을 높이는데 기여하며, 직무만족이 조직충성도에 긍정적인 영향을 주는 것이 아니고 오히려 감성능력이 조직충성도에 긍정적인 영향을 미친다는 것을 알 수 있다. 그러므로 항공사의 서비스품질 수행능력을 높일 뿐 만 아니라 근무에 대한 만족과 충성도를 높이기 위해서도 감성지능이 풍부한 직원을 뽑거나 지속적인 감성교육이 필요할 것이다.