• Culinary science and hospitality research
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• v.7 no.1
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• pp.57-90
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• 2001

We investigated the unequivalence of Food Sanitation law, School Foodservice law and recent reports studied about hazard analysis critical control point(HACCP) system. We also found out that cook's duties were expressed several times in the standard job classification in Korea national statistical office based by the international labor organization(ILO) since 1963, but not ever in the Food Sanitation law and School Foodservice law. Based on these investigations We propose clear expression of cook's duties in the Food Sanitation law and School Foodservice law, and enactment of regulation or law of Cook to reduce any possible food poisonings. However these proposals need to be studied and improved in many different ways for the revision and enactment of the law of cook.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.73-87
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• 2003

The purpose of this study is to suggest a Promotion for the Korean convention industry by analyzing the current status and problems in the Korean convention industry. Its fostering plans as follows; 1. Provide educational program such as meeting planners institute (MPI) in the United Statesproduces a range of training program for convention management, together with a certification when a certain level is reached. 2. Construct multiplex-convention center and convention facilities propelling by demand analysis. 3. Strengthen gather information and investigation. 4. Establishment of Korea convention bureau. 5. Strengthen overseas publicity activities through Korea National Tourism Organization and activate the inducement of international convention from the public organizations and institutions. 6. Increased financial and legal support for convention center developers and convention organizers. 7. The rapid growth of convention industry tourism combined with increasing competition, makes integrated networking an imperative tool for ensuring international competitiveness.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.155-170
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• 2004

In a study, the selection of a relevant methodology cannot be determined without an effort First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. The most studies are related to trend analysisㆍfood service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first, 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.207-224
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• 1999

One of the most important issues faced by manager of food industry is the lack of management development program. This study on the management development program was to take a look at the training problem for the food industry of Korea through secondary data or literature, and with conceptual framework designed based on the literature review, examined what is effective management development program for manager in food industry. The purposes of this study are : (1) Identifying the factor to management development program. (2) Provision of a executive management development program. The conclusion and suggestion obtained from this study can be summarized as followed. First, it has shown that there is big difference between the present training level and future training need level on three training contents. Second, there were differences in three training contents especially according to operation type and organization size. Third, job satisfaction factor, training satisfaction factor, training aid factor, training effectiveness factor has correlated each other. From this study, we could get several strategies and programs for management development.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.1-13
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• 2004

The problems and the limits of outsourcing strategies are disclosure of the knowhow to someone and rapid confrontation of difficulties by a outsourcing-supply company, limitations of quality control and hold-up of quality. From the result of this study, we found that development of outsourcing strategies will be not vertical relationship between a outsourcing-supply company and a outsourcing-demand company but horizontal relationship (co-sourcing) between those supply and demand company. Especially, core-affairs, control of operating costs and costs reduction must have the precise purpose and carry out capacity and affairs of organization.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.32-45
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• 2012

The purposes of this study is to understand the influence of culinary employees' stress coping styles in the deluxe hotel industry on counterproductive work behaviors and turnover intention. Based on total 345 culinary employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model test simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=736.474(p<0.001), df=233, GFI=.853, NFI=.901, CFI=.930, RMSEA=.079. Hypothesis $1^a$, which hypothesized a positive relationship between employees coping styles(avoid coping, ${\beta}$=.325; emotion coping, ${\beta}$=.261; job coping, ${\beta}$=-.203) and person-counterproductive work behavior was supported. As predicted by, Hypothesis $1^b$, employees' coping styles(job coping, ${\beta}$=-.307; avoid coping, ${\beta}$=.262; emotion coping, ${\beta}$=.146) had significant positive effects on organization-counterproductive work behavior. Also, employees' person-counterproductive work behavior(${\beta}$=.431) had significant positive effects on turnover intention(Hypothesis 2 was partially supported). Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.1-18
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• 2012

This study was conducted to find out the effect of the role of a mentor on work outcomes and job satisfaction among the cooks working at five star hotels in Busan and Ulsan areas. 192 samples were obtained and analyzed using a social science statistics program SPSS/PC + for Window 12.0 along with frequency analysis, factor analysis, reliability analysis and regression analysis. The results of the analyses are as follows. First, experience and skills helped develop a bond of sympathy and cooperative relationships between a mentor and a mentee enabling them to achieve the organization's goal and provide high quality services. Second, the work execution and protective function of a mentor can create active planning and acting by helping individuals to improve for the future and giving them opportunities for professional works. Third, the psychological and social function of a mentor can create a bond of sympathy through personal contact, maintain smooth relationships in an organization and affect satisfaction in the working environment. Therefore, a mentor can have positive effects on work outcomes and satisfaction among cooks and also improve them. In this respect, through various efforts to institutionalize and activate the current nonofficial mentoring system into an official one, it should be used as a way of improving business performance and competitiveness.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.133-143
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• 2018

The purposes of this study was to investigate how interpersonal relationship stress had the impact on job attitude and turnover intention. To perform this study, total 420 questionnaire were distributed to regular hotel employees from October 16th to November 26th in 2017. Unworkable data were excluded, and final 344 usable responses were obtained for an empirical analysis. Frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis and regression analysis were measured by using SPSS 18.0, respectively. For the study structure, interpersonal relationship stress primarily concentrated on the boss/staff/colleague/customer stress. Job attitude was divided into organization commitment and job satisfaction. Transfer intention was a single factor. The results of this study were shown as follows: Hypothesis 1, boss/customer stress have a negative effect on organization commitment and boss/colleague/customer stress have a negative effect on job satisfaction. Hypothesis 2, boss/customer stress have a positive effect on transfer intention. Hypothesis 3, tissue commitment have a negative effect on transfer intention. This results of this study have shown that stress management of employee is a source of management result in hotel business. This study have given to the hotel's human resource management and internal marketing for the practical implication and academical use.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.63-79
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• 2012

The purpose of this study is to empirically determine the structural relationship between employee constructs such as internal service quality, employee satisfaction, and organization commitment and customer constructs such as perceived value, customer satisfaction, and loyalty to suggest an effective business strategy for restaurant business. To do this, the study consulted with the Korea Restaurant Association, the representative of Korean food service and got the intention of participating in the research from the Daegu branch. As a result, 51 restaurants registered in the Daegu branch who showed their intention to participate were selected as an initial sample. Also, other restaurants were introduced through snow-ball sampling method by the owners of restaurants who finished responding to the survey, and total 100 restaurants were examined. A survey was conducted to external customers who visited restaurants and internal customers working there. For final analysis, 741 questionnaires of internal customers and 970 questionnaires of external customers were used. The result of analysis showed that team-work & communication in internal service quality has a significant effect on employee satisfaction, employee satisfaction on organization commitment, and organization commitment on value perceived by customers. Also, perceived value has a significant effect on customer satisfaction and loyalty, and customer satisfaction on loyalty.