• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.236-246
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• 2017

As a research on culinary staffs' subjective perception of star chefs' appearance in cooking broadcast, this study analyzed the subjective tendency targeting culinary staffs in hotels & restaurants by applying Q methodology. Three research questions of this study were set up like below. First, what are the culinary staffs' acceptance types of subjective perception of star chefs' appearance in cooking broadcast? Second, what are the characteristics of homogeneous type of culinary staffs' subjective perception of star chefs' appearance in cooking broadcast? Third, what are the things in common and differences of culinary staffs' each subjective perception type of star chefs' appearance in cooking broadcast? In the results of typological analysis based on such research questions, total four types were drawn such as Acquiring expertise through cooking broadcast type(Type1, N=8), New broadcast genre recognition type(Type2, N=10), The profession of the chef reality recognition type(Type3, N=2), and Profession image of chef synergy type(Type4, N=2). Each type showed its own distinctive characteristics.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.405-413
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• 2021

This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.

• Journal of the Korea Furniture Society
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• v.19 no.5
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• pp.387-402
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• 2008

Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.629-637
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• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.427-440
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• 2020

This study is a study on the cooking department where chefs who belong to the desired job of elementary and middle school students work together with the recognition increase through the media. The cooking department, which has a vertical structure at work, can be said to have an absolute influence of the chef. However, the cooking department needs to change according to the times. The purpose of this study was to examine how chef's shared leadership affects the chef's emotional commitment, continuous commitment, job satisfaction, and job performance. Therefore, a questionnaire was distributed to the employees currently working in the cooking department of a five-star hotel in Seoul, and a sample of 319 copies was prepared. In statistical analysis, the items were refined through exploratory factor analysis, confirmatory factor analysis, reliability analysis, and correlation analysis, and the hypotheses were verified through structural model analysis.As a result, Chef's shared leadership influences the emotional commitment of cooks, job satisfaction and job performance. In particular, emotional commitment and continuous commitment did not affect cooks' job satisfaction and job performance. In conclusion, to improve the performance of the organization, the hotel culinary department must establish a culture of sharing and communication. This suggests that establishing goals and visions will lead to job satisfaction and performance not only for individual cooks but also for the entire department. Therefore, it is expected to contribute to the efficient human resource management for the cooks in the hotel cooking department.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.59-75
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• 2013

This paper investigated the effects of hotel chefs' personality and leader-member exchange(LMX) on innovative behavior. The sample for the study is 300 chefs extracted from four five-star hotels in Busan metropolitan area. Self-administrated questionnaires are distributed and 267 usable ones are collected and used for the analyses. The findings of the research are as follows, First, hotel chefs' personality consists of neuroticism, openness, friendliness, conscientiousness and extroversion. Second, hotel chefs' LMX consists of attachment, loyalty, a sense of contribution and respect. Third, hotel chefs' openness, considerateness, and leadership positively affect hotel chefs' LMX and hotel chefs' introversion negatively affect hotel chefs' LMX. Fourth, hotel chef's innovative behavior is affected by hotel chef's attachment, loyalty and respect.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.