• 한국조리학회지
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• 제5권1호
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• 한국조리학회지
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• 제14권4호
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• 한국실내디자인학회논문집
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• 제22권1호
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• pp.328-338
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• 2013

This study aims at exploring the characteristics of interior design of the Cruise line running Korea, Japan and China, and the satisfaction level of the Korean passengers for the interior design. Literature review and the physical traces of the cruise ship interior including 4 types of cabins and public spaces such as main hall, restaurants, outdoor swimming pool, jogging track, theater, meeting room, duty-free shop were performed. Also, the questionnaire to the passengers were used to understand their preferences and satisfaction level for each space. The results show that the passengers are very satisfied with the color and atmosphere of the cabin, while they complain the inconvenience of the bathroom size. Also in the public space, they prefer western classic style and modern style rather than Asian or Korean style. This means that they want the exotic feeling coming out of home. Also they prefer buffet restaurant, duty-free shop, theater, observation platform compared to other public spaces. However, the problem is that there are no place for the Korean family members with young children except for the outdoor pool. The interior and the program should be redesigned for the public spacs such as cinema room, family karaoke and internet-free room for Korean passengers.

• 한국융합학회논문지
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• 제11권6호
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• pp.145-151
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• 2020

한국의 국가 브랜드 중 하나인 '한식'에 대한 내국인 소비자 인식 파악을 위해 검색어 '한식'으로 데이터 수집을 진행하였다. 분석 프로그램 텍스톰(Textom3.5)을 사용하여 2018년 11월 1일부터 2019년 10월 31일까지의 네이버 블로그와 뉴스 데이터를 수집하였다. 빈도 분석과 TF-IDF 분석 결과, 한식의 인식에서 '뷔페'가 가장 중요한 부분을 차지했다. 스타 셰프의 방송 콘텐츠가 한식의 인식에 영향을 미치고 있었으며, '퓨전화'와 '고급화' 등 한식에 대한 인식이 비단 전통성에 머무르고 있지만은 않음을 알 수 있었다. UCINET6와 NetDraw를 활용한 CONCOR 분석 결과, 다양한 식문화의 클러스터, 방송에 출연한 고급 레스토랑의 클러스터, 한식 브랜드 클러스터, 한식 뷔페의 클러스터가 형성되었다. 한식의 연상 이미지 강화를 위한 방안으로 뷔페 메뉴의 다양성을 차용한 한식 개발, 고급화된 한식 홍보를 위한 미디어 노출, 간편식 수요에 대한 마케팅적 시각과 콘텐츠 개발을 제안하는 바이다.

• 한국실내디자인학회논문집
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• 제1호
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• Journal of Nutrition and Health
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• 제35권9호
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• 한국조리학회지
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• 제16권4호
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• pp.206-219
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• 2010

본 연구는 외식 종사원이 지각하는 직무 스트레스의 유형을 확인하고 직무 만족과 이직 의도에 미치는 영향에 관한 연구이다. 또한, 직무 스트레스 요인이 직무 만족과 이직 의도에 영향을 미침에 있어 사회적 지원과 대처 전략의 조절 효과를 확인하는 것을 목적으로 하고 있다. 연구의 목적을 달성하기 위해 부산 지역 소재 호텔 및 뷔페 레스토랑에서 근무하고 있는 외식 종사원을 대상으로 조사가 수행되었다. 조사 결과, 외식 종사원이 지각하는 직무 스트레스 요인은 직무 환경, 대인 관계, 업무 역할, 업무 특성, 경력 개발, 개인 특성 요인 6가지 요인을 확인하였다. 직무 스트레스 요인 중 대인 관계와 경력 개발 요인이 직무만족과 이직 의도에 영향을 미치는 것으로 나타났다. 또한 사회적 지원과 대처 전략이 직무 스트레스가 직무 만족과 이직 의도에 영향을 미침에 있어 조절 효과를 확인하였다. 낮은 사회적 지원과 대처 전략을 나타낸 집단과 높게 나타난 집단의 높은 직무 만족과 낮은 이직 의도를 확인하였다.

• 한국식품위생안전성학회지
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• 제36권1호
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• pp.42-50
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• 2021

외식산업의 급속한 성장과 함께 호텔을 비롯한 외식업체에서는 식품안전 요구 및 위생에 대한 중요성 이 증가하고 있다. 이에 현장에서 위생상태를 판단할 수 있는 신속하고 실용적인 모니터링기법이 요구된다. 본 연구는 국내5성급 호텔 5군데를 대상으로 개인위생(작업자의 손), 조리기구(칼, 도마, 식품보관용기, 슬라이스 머신 칼날, 제빙기 스쿱), 시설·설비(냉장고 손잡이, 작업대, 싱크대), 고객 접점항목(뷔페용 집게)에 대한 위생관리 실태를 조사하였고 그에 대한 검증법인 ATP 값의 상관관계를 도출하고자 하였다. 5개 호텔의 위생관리 실태조사 결과, 다른 검사 항목보다 상대적으로 조리기구 및 개인위생 결과가 비교적 위생적으로 관리되고 있었으며(조리기구 92.2%, 개인위생 91.4%, 시설·설비 76.19%, 고객 접점항목 88.6%)으로 시설·설비는 비교적 미흡한 것으로 나타났다. ATP검사 결과, 조리 기구(51±45 RLU/25 ㎠)는 시설·설비(167±123 RLU/25 ㎠)보다 비교적 위생적으로 잘 관리되었다. 위생실태 조사 결과 점수와 ATP 값의 상관성 분석을 실시한 결과, 각 호텔 별 작업자 손, 조리기구, 시설·설비의 대부분 음의 상관관계를 가지며 높은 상관성(-0.64 - -0.89)을 보였다. 또한 이번 연구에서 각 검사 항목의 평소 상태의 ATP 값(1020±1254 RLU/25 ㎠)에 비해 세척 후 ATP 값(92±67 RLU/25 ㎠)이 현저히 감소되어 세척의 유효성을 확인하는 도구로 적합성을 확인할 수 있었다. 호텔을 비롯한 외식업체에서 수행하는 주관적인 위생실태조사와 ATP 검사법을 병행한다면, 실시간으로 보이지 않는 오염물질의 객관적인 수치화를 통해 식품사고 발생을 예방하기 위한 효과적인 모니터링 방법이 될 것으로 사료된다.