• 한국조리학회지
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• 제13권1호
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• pp.166-178
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• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

• 한국조리학회지
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• 제13권1호
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• 한국조리학회지
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• 제14권3호
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• pp.85-95
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• 2008

This study examines the effects of CEO leadership on Employees' job satisfaction in tourist hotels. Samples were the employees working at 10 deluxe hotels in Seoul and a total of 300 copies of the questionnaire were distributed, among which 191 valid ones were used for the analysis. After data cording, answers were processed by SPSS 12.0. As a result of the factor analysis on CEO leadership, 3 factors(management style, settlement style, and work style) were extracted; for employees' job satisfaction, 3 factors(work environment, service environment, and job environment) were extracted. As the results of the study, management style and work style among CEO leadership factors have a statistically positive impact on work environment. Next, management style has a statistically positive impact on service environment. Finally, management style and work style has a statistically positive impact on job environment.

• 한국조리학회지
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• 제19권4호
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• pp.94-108
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• 2013

본 연구는 국내 특급호텔 종사원의 감정부조화가 직무소진 및 직무만족도에 미치는 영향을 고찰하고 이러한 인과관계에서 종사원의 감정노동(표면행위, 내면행위)에 따른 조절효과를 검증하고자 하였다. 서울지역에 위치한 특급호텔 종사원 377명의 표본을 바탕으로, 구조방정식을 사용하여 가설을 검증하였다. 최종 연구 모형의 적합도는 ${\chi}^2$=307.888, df=51,GFI .890, AFGI .833, NFI .931, IFI .942, CFI .942 등으로 나타나 비교적 우수한 것으로 조사되었다. 연구 결과, 특급 호텔 종사원의 감정 부조화는 직무소진에 유의한 정(+)의 영향을 주었으며(${\beta}$=.194; t=3.533; p<.001), 직무만족도에는 유의한 부(-)의 영향을 주었고(${\beta}$=-.352; t=-6.906; p<.001), 직무소진은 직무만족도에 유의한 부(-)의 영향을 주는 것으로 나타났다(${\beta}$=-.267; t=-5.261; p<.001). 감정노동의 조절효과를 검증한 결과, 표면행위는 감정부조화가 직무만족에 미치는 영향에서 조절효과를 보였는데, 호텔 종사원의 감정부조화가 직무만족에 미치는 영향력은 표면행위가 낮은 집단보다, 표면행위가 높은 집단에서 유의적으로 높았다.

• 동아시아식생활학회지
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• 제19권2호
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• 한국식생활문화학회지
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• 제29권1호
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• pp.18-25
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• 2014

The purposes of this study were to understand the influence of social intelligence and positive psychology capital in foodservice employees on job satisfaction and to analyze whether employees' positive psychology capital plays a moderating role between social intelligence and job satisfaction. Based on total 316 samples obtained from empirical research, this study reviewed the reliability and verified a total of 2 hypotheses and 1 proposition using the SPSS program. The results showed that social awareness (${\beta}$=0.546) and social skill (${\beta}$=0.152) in foodservice employees, were indicated to have positive (+) influence upon job satisfaction. And, employees' positive psychology capital (${\beta}$=0.307) had a significant positive (+) effect on the job satisfaction. However, the effect of the employees' social intelligence upon job satisfaction was not found to be moderated by positive psychology capital. Limitations and future research directions are also discussed.

• 한국식생활문화학회지
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• 제30권4호
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• pp.439-446
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• 2015

This study considered network quotient (NQ) of deluxe hotel employees and schematized characteristic attributes of being selected by employees with image through correspondence analysis in terms of cognition degree. Self-administrated questionnaires were completed by employees (292 samples) and data were analysed by frequency, t-test, one-way ANOVA, reliability and correspondence analysis. First, the hotel employees indicated the high average value in "participating in special education or seminar for improving ability ($3.85{\pm}0.76$). Second, as a result of analyzing difference according to gender, the average value in men was higher than in women. It was indicated that the higher age and career lead to a rise even in the average value of relationship index. Third, in consequence of carrying out correspondence analysis in order to prepare image map according to cognition level on relationship index in hotel employees, the measurement item that is placed in the closest distance to the response as saying of not so very was the response as saying of "having a lunch (dinner) engagement twice or three times a week." On the other hand, the response as saying of "tending to have many acquaintances compared to coworkers" was schematized in the close distance to the response as saying of very so.

• 한국식생활문화학회지
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• 제23권5호
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• pp.572-581
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• 2008

The principal objective of this study was to determine how the internal marketing of the contract foodservice management company affects job satisfaction and organization immersion, as well as the influence of the satisfaction of internal customers (employees) has on job satisfaction and organization immersion, and the function as a preceding variable that improves service quality. T-test, ANOVA, and linear regression analysis was conducted to analyze the hypotheses of the study. The summary of study as per the result of this corroborative study is presented as follows: It was verified that internal marketing affects organizational immersion and the job satisfaction of employees, and job satisfaction plays a crucial role in organizational immersion. Moreover, it was also confirmed that the higher the internal marketing is, the higher the job satisfaction and organization immersion will be, thereby improving the service quality provided by employees. If enterprise regards employees as internal customers and constantly and efficiently conducts internal marketing activities such as internal communication, training, welfare, compensation, delegation of power, supporting the management, etc, the organizational immersion and job satisfaction of employees will be heightened, thereby enhancing loyalty and pride in the organization to provide services with better quality.

• 한국조리학회지
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• 제20권2호
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• pp.1-15
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• 2014

본 연구에서는 호텔 조리 종사원이 인지한 감성리더십이 임파워먼트, 신뢰 및 혁신행동에 미치는 영향을 실증적으로 분석하고자 한다. 실증분석 대상자는 서울의 특1급 호텔 10곳에서 종사하고 있는 조리사를 대상으로 모집단을 설정하여 2013년 9월 23일부터 2013년 10월 22일까지 30일간 본 조사를 위한 설문지 각 호텔 마다 50부씩 총 500부를 배포하여 결과 응답치의 편중성향이 너무 강하거나 결측 값이 발견된 일부 설문지를 제외하고, 총 426부(85.2%)의 설문자료를 최종 통계 분석 자료로 사용하였다. 본 연구의 분석 결과를 보면 호텔 조리 종사자가 인지한 감성리더십은 조직 내 임파워먼트, 신뢰 및 혁신행동과의 인과관계를 검증함으로써 향후 이론적 토대로 활용될 가치는 충분할 것으로 판단 할 수 있겠다. 따라서 이러한 심층 분석 결과를 바탕으로 호텔 조리 종사자가 인지한 감성리더십은 리더와 직원들 간의 상호작용을 통해 발휘된다고 할 수 있고, 리더는 종사원들에게 감성적으로 대해주면 이를 인지한 종사원들은 임파워먼트와 신뢰가 생겨 조직에 혁신적인 행동을 할 것이며, 이는 결국에는 조직 성과를 극대화 할 수 있을 것이다.

• 한국조리학회지
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• 제17권3호
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• pp.104-116
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• 2011

본 연구에서는 조리종사자의 감정노동이 감정부조화와 이직의도 및 소진에 어떠한 영향을 미치고 있는지를 파악하고, 이러한 감정노동과 감정부조화가 이직 의도와 소진에 어떠한 영향을 미치는가를 규명하여 외식업 및 호텔에 유용한 정보와 시사점을 제공하고자 하였다. 분석결과, 첫째 조리종사자의 감정노동이 높아질수록 감정대한 지각수준이 높아질 것이라는 연구 가설은 감정노동의 하위차원 즉 표현행위, 심층행위, 감정일탈이 높아질수록 감정부조화에 대한 지각수준이 높아지는 것으로 나타났다. 그러나 자발적 행위가 높아질수록 감정부조화는 낮아지는 것으로 나타났다. 감정부조화에 대한 소진의 영향관계를 검증한 결과 조리 종사자들은 감정부조화를 높게 지각할수록 소진은 심화되는 것으로 나타났다. 마지막으로 조리종사자들의 감정부조화에 대한 이직의도의 영향관계를 검증한 결과 감정부조화가 커지면 커질수록 이직에 대한 의도가 높아지는 것으로 나타났다.