• 한국조리학회지
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• 제13권2호
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• 한국조리학회지
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• 제4권
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• 한국조리학회지
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• 제23권2호
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• pp.169-180
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• 2017

본 연구의 목적은 국내 Y세대 조리사를 대상으로 근로생활의 질, 심리적 조직몰입 및 이직의도의 인과적 영향 관계를 규명하는 것이다. 본 연구의 목적을 달성하기 위하여 국내 호텔, 개인외식업체 및 프랜차이즈 외식업체에 근무하는 조리사 207명을 대상으로 설문조사를 실시하였다. 획득된 자료를 분석하기 위해서는 SPSS 18.0을 이용하여 빈도분석, 탐색적 요인분석, 신뢰도 분석, 회귀분석 및 PROCESS Macro 분석을 실행하였다. 분석 결과, 본 연구에서 근로생활의 질은 개인적 품질과 사회적 품질의 2개 요인으로 구성되었다. 근로생활의 질을 구성하는 1개의 요인은 모두 심리적 조직몰입에 긍정적인 영향을 미치는 것으로 확인되었다. 그러나 근로생활의 질과 이직의도의 관계에서는 개인적 품질만이 이직의도를 저하시키는 것에 유의한 영향을 미치는 것으로 나타났으며, 사회적 품질과 이직의도의 관계는 유의하지 않은 것으로 확인되었다. 심리적 조직몰입은 이직 의도에 부(-)의 영향을 미치는 것으로 나타났으며, 심리적 조직몰입은 근로생활의 질(개인적 품질, 사회적 품질)과 이직의도의 관계에서 매개 작용이 유의한 것으로 확인되었다. 이러한 결과에 따른 시사점이 연구의 결론부분에 논의되었다.

• 한국조리학회지
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• 제22권5호
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• pp.339-351
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• 2016

본 연구에서는 2016년 3월 1일부터 3월 30일까지 시행하였으며, 설문 대상은 서울 소재 특1급 호텔 무작위 10곳을 선정하여 뷔페주방과 일식주방, 카페주방에 종사하는 조리사를 대상으로 257부를 자료 처리하였다. 호텔 조리사의 라포르의 하위변수인 즐거운 관계, 대인적유대감 2가지를 변수로 설정하였고, 종속변수는 감정노동을 표면행위, 감정행위, 내면행위로 3가지 변수로 설정하고, 회귀분석으로 실시하였다. 회귀분석의 즐거운 관계(${\beta}=.236$, p<.001), 대인적유대감(${\beta}=.553$, p<.001)으로 종속변수인 감정노동의 표면행위에 대하여 모두 유의한 정(+)의 영향관계가 있는 것으로 분석되었다. 둘째, 즐거운 관계 (${\beta}=-.020$, p<.001), 대인적유대감(${\beta}=.002$, p<.001)으로 종속변수인 감정노동의 감정행위에 대하여 모두 영향관계가 없는 것으로 분석되었다. 셋째, 즐거운 관계 (${\beta}=.075$)으로 영향관계가 없는 것으로 나타났으나, 대인적유대감(${\beta}=.730$, p<.001)으로 종속변수인 감정노동의 내면행위에 영향관계가 있는 것으로 분석되었다. 넷째, 표면행위(${\beta}=-.109$)로 영향관계가 없는 것으로 나타났으나, 감정행위(${\beta}=.289$, p<.001)는 종속변수인 직무소진에 정(+)의 영향관계가 있는 것으로 분석되었으나, 내면행위(${\beta}=-.306$, p<.001)로 부(-)의 영향관계가 있는 것으로 분석되었다. 다섯째, 표면행위(${\beta}=-.049$)로 영향관계가 없는 것으로 나타났으나, 감정행위(${\beta}=-.080$, p<.001)와 내면행위(${\beta}=.668$, p<.001)는 종속변수인 조직만족에 정(+)의 영향관계가 있는 것으로 분석되었다.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.246-260
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• 2022

본 연구는 호텔 조리부서에서 조리사가 인식하는 조리장의 공유 리더십이 자기효능감, 집단효능감 그리고 직무성과에 영향이 있을 것을 가정하였다. 이를 토대로 공유 리더십에 의한 각 변수 간의 인과관계를 분석하고 결과를 바탕으로 호텔조리사 조직에 맞는 인력관리 방안을 제시하고 기초자료 제공을 목표로 하고자 하였다. 연구의 대상은 서울과 부산의 특급호텔 8곳에 근무하는 조리사를 대상으로 진행하였으며, 총 302부 설문지에 대하여 SPSS 23.0과 AMOS 23.0 통계 패키지를 이용하여 분석하였다. 실증분석 결과 호텔조리사들에게 조리장의 공유 리더십은 자기효능감과 직무성과를 높이는 부분에서는 긍정적인 영향을 준다는 것을 시사하였다. 반면, 조리장의 공유 리더십은 집단효능감과 집단효능감을 통한 직무성과에는 영향을 주지 않은 것으로 나타났다. 결론적으로 협업과 분업이 중요한 조직이며 업무의 특성상 개인의 능력이 중요한 조리사에게는 공유 리더십과 자기효능감을 높임으로 직무성과를 높일 수 있으며 차별적이고 효율적인 인력관리 방안이 필요하다는 것을 시사하였다.

• 한국조리학회지
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• 제8권3호
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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.

• 한국식품조리과학회지
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• 제22권1호
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• pp.96-104
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• 2006

This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• 동아시아식생활학회지
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• 제27권2호
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• 한국조리학회지
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• 제7권3호
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• pp.45-56
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• 2001

The HPC(High Pressure Cooking) method and the traditional method of brown stock preparation are compared in terms of gelatin, free amino acid and sensory evaluation. The HPC outperform the traditional method. In addition, free amino acid content of brown stock increased when HPC method is applied. In traditional method, however, the contents of free amino acids gradually increased in proportion to the length of heating times. When the HPC method is used for brown stock, the level of alanine and methionine were relatively higher than that of traditional method. In order to measure the quality of brown stock made from different methods, the highly qualified chefs were selected. They favoured the taste and smell made from HPC while they preferred traditional approach to HPC in terms of stickiness and appearance(colour). It is turned out that five hours is the most appropriate heating time for HPC method to obtain the maximum extraction of amino acid. The results suggest that the quality of brown stock from HPC method is not at all inferior to that of traditional brown stock while the HPC approach can improve the level of productivity by saving the labour cost, food cost and time.