• Culinary science and hospitality research
• /
• v.14 no.2
• /
• pp.1-17
• /
• 2008

This study analyzed the factors related to the stress which the top-rated chefs in Jeju suffer and conducted the multiple regression analysis to look into the effect of job-related stress on the stress reaction and the satisfaction with job, in order to examine the effect of job-related stress faced by hotel kitchen employees in performing duties and determine the effect of job-related stress on the reaction of individuals in the peculiar environment of a kitchen in a hotel. Job-related stresses were classified into five factors which were physical, individual, vocational, organizational, and social. The result of regression analysis, which was performed to figure out the effect of job-related stress on the stress reaction and the satisfaction with the job, indicated that the physical factor of job-related stress had the greatest effect on the physiological reaction, followed by the organizational factor, individual factor, and social factor, while the organizational factor of job-related stress had the greatest effect on the psychological reaction, followed by the individual factor, social factor, vocational factor, and physical factor. Meanwhile, the vocational factor of job-related stress had the greatest effect on behavioral re-action, followed by organizational factor and individual factor. The vocational factor of job-related stress had the greatest effect on the satisfaction with the job, followed by individual factor, organizational factor, social factor, and physical factor.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.363-371
• /
• 2015

This study investigated the effect and interrelationship of evaluation system in employee's job satisfaction at deluxe hotel kitchen in the Seoul area. The questionnaires developed for this study were distributed to 400 chefs during June to August, 2012. A total of 364 questionnaires were used for analysis (91.0%) and the statistical analysis was completed using PASW (SPSS) 18. The status of operating menu evaluation and menu development was analyzed by dividing the questionnaires into three categories: 'menu idea', 'menu evaluator' and 'menu evaluation system'. The 'menu idea' category showed the highest concern for 'Is the selected idea differentiated from competitors' menu?' (3.10 Likert scale), the 'menu evaluator' category showed the highest concern for 'Do the evaluator's individual factors affect menu evaluation?' ($3.88{\pm}0.96$), and the 'menu evaluation system' showed the highest concern for 'Is the menu commercialized by the menu evaluation system?' (3.32 Likert scale). Overall job satisfaction was studied into three categories: 'human field', 'material field' and 'evaluation field'. Overall satisfaction about one's job was 3.24 Likert scale. For satisfaction in each category, satisfaction for 'human field' was the highest with 3.30 Likert scale compared to 'material field' and 'evaluation field' with 2.76 Likert scale and 3.27 Likert scale, respectively. In conclusion, establishment of a unified evaluation system to improve employee's job satisfaction related to menu development is needed.

• Korean journal of food and cookery science
• /
• v.25 no.4
• /
• pp.506-512
• /
• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.6
• /
• pp.629-637
• /
• 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
• /
• v.22 no.8
• /
• pp.542-556
• /
• 2022

The purpose of this study is to investigate the effect and difference of hotel chef's peer pressure on self-efficacy and collective efficacy, and to examine the relationship between job satisfaction and job performance. For the study, questionnaires were distributed to 6 hotels in Seoul and Busan, and 285 valid copies were analyzed using SPSS 25.0 and AMOS 25.0. In the relationship between variables, collective efficacy was found to have a greater effect on peer pressure among collective efficacy and self-efficacy. And it was found that among self-efficacy, self-efficacy had a greater effect on job satisfaction, and this was collective efficacy due to peer pressure. It is judged that this is due to the professional characteristics and characteristics of the chef, where individual work and skills are important. Also, job satisfaction was found to have a positive effect on job performance. In conclusion, we suggested that these two dimensions of efficacy should be studied together and used in human care programs.

• The Journal of the Korea Contents Association
• /
• v.20 no.4
• /
• pp.427-440
• /
• 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
• /
• v.21 no.3
• /
• pp.139-154
• /
• 2015

This study examined the causal relationship between work environment and job satisfaction/turnover intention through statistical analyses using the statistics programs SPSS(18.0) and AMOS(18.0) of over 268 business owners operating small sized Chinese restaurants in the Busan and Gyeongnam area. Research results found that among the business owners of small sized Chinese restaurants, 130 were owner/chefs (48.5%), 63 engaged in hall serving (23.5%), and 75 were in delivery (28.0%). It was also found that while the physical environment had a positive effect on work pride and economic satisfaction, sale stress had no effect on work pride and economic satisfaction. In addition, the physical environment and mental labor environment showed a positive effect (+) on turnover intention, although job satisfaction (work pride, economic satisfaction) showed a negative effect (-) on turnover intention. Such result leads to the conclusion that for business owners of small sized Chinese restaurants, sale stress experienced during the course of business serves as a factor weakening job satisfaction while increasing turnover intention to a greater extent of the physical environment (kitchen facilities and hall facilities). Thus, it seems that practical business training, such as service training, is a greater necessity for business owners of small sized Chinese restaurants, as opposed to an improvement of restaurant facilities.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.213-227
• /
• 2012

This study aims to discover an effect of conflicts between work-family family-work of hotel employees on their emotional exhaustion through an empirical analysis, and to propose relevant implications. Also, the study tried to identify which role a responsive strategy may play as a moderating variable from among such influential factors. In consideration of the sales and the number of rooms at hotels as of 2010, the study conducted survey research about seven hotels located in Seoul, and carried out research with 298 copies of effective samples. In order to confirm the effect of work-family family-work on emotional exhaustion, the study undertook a multiple regression analysis and performed a moderated regression analysis for confirming the moderation effect of a responsive strategy. As a result, only the conflicts between one's work and a family had a significant effect on emotional exhaustion, and a problem-oriented responsive strategy demonstrated a moderation effect of the conflicts between work-family family-work and emotional exhaustion. In this regard, hotels should be prepared with a system which enables hotel chefs to be more faithful to both their families and household affairs through the reasonable operation of workload or an instructive system at work, and it would be possible to deal with the symptom of emotional exhaustion by conflict management through a rational analysis of the cause of conflict, if any, as well as through an alternative to such a conflict.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.150-160
• /
• 2009

This study analyzed the quality characteristics of demi-glace sauce with different addition of roux which is usually used as a thickener. The trust level and acceptability for commercial demi-glace sauce were surveyed in order to draw the visual idea and direction for the development of large scale commercial production of demi-glace sauce. Also, the optimal level of salt and roux content in the sauce was determined with various cooking conditions. As the roux content increased, the color became light and the viscosity of the sauce increased while pH, salinity and brix were not affected much by amount of roux. The professional chefs as well as general sensory panel preferred the demi-glace sauce prepared with 9% roux. To sum up, it can be claimed that the optimal conditions established in this study for commercial production of demi-glace sauce ensure the desired quality and economic feasibility.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.57 no.4
• /
• pp.436-440
• /
• 2012

This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.