• The Korean Journal of Franchise Management
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• v.12 no.3
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• Journal of Korea Port Economic Association
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• v.28 no.4
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• pp.231-255
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• 2012

This study examined the communication and conflict between ship prganization and ship management team. Those are measured and analyzed about both groups, and then the relationships would be investigated objectively and synthetically. Especially, this relationships are enlightened by measuring the level and gap of the communication and group conflict between ship organization and ship management team. The effect of that conflict is analyzed on the organization commitment and job satisfaction of ship organizations. As a result, this study demonstrates the communications have a negative influence on group conflict with statistic significance, also the conflicts effect negatively on the organization commitment and job satisfaction. In the analysis of gaps about the communication and conflict between groups, the level of group conflict is lowest in the group whose gap of communication is small and both communications are activated, and the organization commitment and job satisfaction are highest in the group whose gap of group conflicts is small and both level of the conflicts are low. To conclude, the ship organization and ship management teams in the shipping company have to lessen their conflict each other and heighten the organization commitment and job satisfaction through their smooth communication.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.1-21
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• 2003

Domestic hotel businesses are confronted with new market circumstances. Clear accounting and moral management in company which have been reserved or ignored during the past high economic growth period were emphasized. As global standard such as international standard of accounting system, clear accounting, international standard management, and flexibility of employment are emphasized, which is different management is now accomplishing. During these system changes, organization member's identity was threatened a lot. So organization members were required to adopt new environment. Hotel have influence on organizational accomplishment, thought and behavioral response of organization members according to cultural type and share of organization culture. This study are focused culinary team culture as subculture in hotel. What kind of culture more effective to the culinary group\ulcorner What kind of culture are grouped each hotel, include difference imported brand hotel and domestic brand hotel.

• Knowledge Management Research
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• v.13 no.3
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• pp.105-125
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• 2012

Previous studies have focused on individual and organizational learning. Amid an increasingly complex business environment, a team system designed to improve flexibility and adaptability constitutes the most basic part of an organization. Still, team learning has rarely been discussed. In addition, team learning behavior, despite being an important part of a team process, is often mentioned as a team-level outcome variable. Given that team learning behavior involves constant changes in thinking and behavior, a shared belief among team members is needed in order to positively influence innovative performance of a team. In spite of that, there has been only limited discussion of it. Besides, few domestic studies have dealt with R&D teams that can clearly demonstrate team learning behavior and team innovative performance. This study is an empirical analysis of the impact of team efficacy on team innovative performance and the mediating role of team learning behavior based on materials collected from team leaders and their immediate subordinates in 268 R&D teams. The analysis showed that team learning behavior actually has a positive effect on team innovative performance. Team efficacy also turned out to have a positive influence on team learning behavior. Lastly, the study found that team learning behavior played a mediating role in the relationship between team efficacy and team innovative performance. Based on those results, the study has identified implications and suggested directions for future research.

• Korean Circulation Journal
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• v.54 no.7
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• pp.422-424
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• 2024

• Journal of Korea Game Society
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• v.18 no.6
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• pp.83-94
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• 2018

This study is to find out how to improve the efficiency of game development by analyzing the effects of the characteristics of game development organization on game development performance. The characteristics of the game development organization were set as independent variables, consisting of game project management characteristics, PM characteristics, game development team characteristics, and organizational culture. Game performance is divided into game project performance and game development final performance. As a result, the characteristics of the four game development organizations were found to be a significant factors in the game project performance and game development final performance. This study suggests that the environment that can focus on game development and appropriate management education for managers are needed to enhance the competence of members in game development team.

• Journal of Korean Society for Quality Management
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• v.33 no.3
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• pp.19-30
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• 2005

Recently many organization to become survival in changing marketplace, they must commit to implementing tools, systems, and quality management techniques. In this paper we develop process method of Team's problem-solving to reduce in failure costs. This paper suggest the step process how to measure quality cost reasonably that works in all types organizations. Or what is continuous improvement? Continuous improvement can be described as the continuous reduction of variation. Variation has many sources(machines, methods, materials, measurements, people, and environments) and cause(special & common in organization). As quality cost are not the answer to every organization financial, or quality-related problem, it's real results are designing & implementing quality cost system might be the answer.

• Journal of Engineering Education Research
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• v.18 no.3
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• pp.13-23
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• 2015

This paper attempts to take an in-depth study of the importance of teams and their creativity according to changes of recent design paradigm in engineering and to draw conclusions of the sub-domains and their element extraction. For this purpose, theoretical consideration was reviewed to present the definition of creativity and its sub-domains and elements. Besides, the two steps of expert validation test were conducted to extract the definition of creativity and its sub-domains and elements. The team creativity is defined as a team ability to come up with fresh and useful ideas and to lead them to get meaningful results through cooperative interactions among team members to solve problems given to them based on each member's creativity. Totally, 4 subs -domains and 16 sub-elements were extracted to get to know their influence on the team creativity. This includes a team size, characteristics of team members, and a team structure in team organization domain. To evaluate team atmosphere, elements such as sensibility, fellowship, teamwork, reliability, autonomy and open minded feature are included. In the team activity domain, strategies for solving problems, activities for divergent thinking, activities for convergence thinking and team interaction are included. Also, the sub-domain for team management includes a task, process and conflict management.

• Journal of the Korean Society for Library and Information Science
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• v.36 no.4
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• pp.293-309
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• 2002

This study explores what kinds of strategies are appropriate or needed for the academic librarians to upgrade their skills in the digital age. Printed and electronic sources related to this topic are gathered and examined, and communication with some academic librarians in USA is used for this study. The skills suggested in this paper mostly come from business-oriented concepts ike Learning Organization, Knowledge Management, Team Management, Customer-Oriented Services, and Change Management. As a result of this study, it is found that these skills can be used without much difficulties in academic libraries to improve their services. However academic librarians need to keep in mind the core values of academic libraries as an academic forum and non-profit organization when they endeavor to provide better services for customers in the digital age.

• Journal of Environmental Health Sciences
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• v.41 no.3
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• pp.191-202
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• 2015

Objectives: Promotion of food safety/eradicating adulterated food has been listed as one of the four major issues recently identified for action by the Korean government. Due to the related seriousness, the food industry has been encouraged to take steps to restore consumer confidence. In order to set guidelines for the creation of manuals for the response to a food safety crisis by the food industry, this study provided a suggested organization for a crisis response team and operating procedures for crisis response activities. Methods: The prototypes of an organizational structure and a set of standard procedures for a crisis response system were provided. Results: The results of the study suggested that a crisis response team should be comprised of four divisions of responsibility: information analysis, site response, communication and operational support. The organization chart and the role and functions for each division of the crisis response team should be indicated. Response activities will be more effective when the team features multi-disciplined staffing, such as public relations, food safety/technology/quality, sales/marketing, purchasing, production, distribution/logistics, regulatory affairs/legal, and consumer service specialists. This study created a flow chart for the total crisis response system, which included crisis and normal situations. A crisis response team should be continuously operated for both crisis and normal conditions. This study also suggested a scenario to explain the procedures for crisis response activities. Conclusion: In order to cope more effectively with a food safety crisis, the organizational structure and its functions should be defined clearly, and a detailed set of standard procedures for response activities should be offered.