• Journal of the Korean Operations Research and Management Science Society
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• v.26 no.2
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• pp.111-130
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• 2001

This study aims to examine the difference between market orientation, organizational service orientation, performances (employee satisfactions and business performances) across the type of hotel grade, and investigate the effect on performances of market orientation, organizational service orientation, and interaction of these two factors. For these purposes the authors developed 13 research proposals. The data for this research which were collected from Korean hotel firms’ managers and employees were analyzed with one-way ANOVA, regression analysis. The findings can be summarized as follows. First, five-star hotels display higher levels of market orientation, organizational service orientation, performance (employee satisfaction, business performance) than four-star and three-star hotels. Second, market orientation, organizational service orientation, and interaction of these two variables have significant effects on performances(employee satisfaction, business performance).

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.419-429
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• 2021

The purpose of this study is to investigate the effects of service guarantees of tourist hotels on employees' perception of role clarity and customer orientation. Specifically, this study analyzed how the employees' perception of role clarity as a parameter, with the employees' reliability, guarantee-related communication, guarantee limitation, and organizational support as independent variables, affected the dependent variable, customer orientation. As a result of empirical analysis of employees in the first grade hotel in Seoul, it was analyzed that the higher the reliability of employees in service guarantee, the higher the communication and organizational support in the organization related to guarantee work, the higher the role clarity and perception level of employees. The higher the reliability, guarantee limitation and organizational support level of guarantee, the higher the customer orientation, but the guarantee-related communication did not show significant influence. The perception degree of role clarity of employees has a significant effect on customer orientation. According to those results of this analysis, this study examined the influence of each configuration of service guarantee of tourist hotel employees on customer orientation, and presented various academic and practical implications.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.59-66
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• 2014

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.238-250
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• 2011

The purpose of this study is to analyze foodservice and culinary arts majors' career preparation behavior by grade and career decision-making self-efficacy levels. Toward this end, 250 students majoring in foodservice and culinary arts were selected as a sample from three universities located in Chungcheong province. A total of 217 copies of the questionnaire were analyzed after excluding 33 copies. The results of this study are as follows. First, upper-grade students were more actively engaged in career exploration, information collection, experiencing behavior, and career preparation behavior than lower-grade students. Second, the level of career preparation behavior of the group with higher career decision-making self-efficacy was higher than the other with lower career decision-making self-efficacy. Third, the interactive effects of career decision-making self-efficacy and grade on career preparation behavior proved to be statistically insignificant Thus, career decision self-efficacy should be improved and the foundation of structured career education should be established according to grade.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.163-176
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• 2010

The purpose of this study is to find out the effect of job rotation on employees' motivation and satisfaction. That is, it is the ultimate aim to know why employees want job rotation or why not, whether the rotation has an effect on their motivation, and finally whether the motivation gives direct job satisfaction. As a result of the survey, the efficiency and procedure of job rotation have influence on motivation. The employees also think that regular rotation can help them to find the proper position to meet their aptitude. And motivation also affects employees' achievement, benefits, and relationship with their bosses. Especially, when they feel great achievement and pride in their jobs, their satisfaction appeared to be very high. And when they are paid properly in comparison with their workload, or they learn special knowledge from their bosses, they usually content themselves.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.159-162
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• 2008

The main consumers of wedding market are young people. They prefer differentiated and unique wedding and with the deregulation of using five-star hotels as wedding spaces in 1999, the wedding market has entered into an era of new competition. Under the background like above, this study tries to provide the basis for the effective and systematic interior coordination of wedding spaces. For this study, large banquet halls at 16 five-star hotels in Seoul were selected. Theoretical and field examinations, and interviews were conducted. The elements of wedding space include the architectural elements of floor, walls, and ceiling and lighting, color, fabric, table setting, and flower coordination. This study found that uniformity or repetition is used for the walls while modules are used for the ceiling. Unlike the past, LED is used for lighting to create diverse colors and the range of colors used has been broadened. In addition, fabric, table setting, and flowers are used actively to create overall atmosphere of the space. When these elements are aggregated and analyzed by hotel for interior design style, Hotels H and S have modern style, Hotels L and P have elegant style and Hotel IP have classical style.

• Journal of Digital Convergence
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• v.14 no.6
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• pp.33-41
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• 2016

In this study, it was to prepare a plan for improving the employment rate of college students after identifying employment preparation behavior by grade level. Based on data collected in this study, frequency analysis was analyzed and in order to find out the difference of employment preparation behavior between grade level, Cross-analysis was performed. The results, all items showed that significant differences by grade level in preparation for employment actions such as choice of a double major, workers' experience in college education services, language training experience in foreign countries, setting career in college education services, setting a goal for employment, seeking for employment in college education services, participation in employment activity for researching job, education/training-related job, having an official license. Implications for activation direction of employment preparation of college student by grade level is as follows. First, it is necessary for encouraging actively employment intention of the students. Second, there is a need for institutional support for certification and expanding language training opportunities. Third, in the case of a local university, it is necessary for enhancing competency for employment through the promotion of basic education for students.

• Culinary science and hospitality research
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• v.2
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• pp.169-181
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• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.

• Journal of Distribution Science
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• v.14 no.4
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• pp.39-46
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• 2016

Purpose - Recently, as Korean culture and economy develops, Seoul has become a world-famed city. In Seoul, many special grade hotels have been constructed in order to accommodate many tourists from China, Japan and many other Asian countries. And the hotels entered into competition among themselves. Thus many changes are accelerated due to their mutual competition and manpower problems. In this situation, the role of higher officers above all is thought to be very important in order to enhance the management result and to make preparations for the kernel ability of the organization. Research design, data and methodology - This study was intended to verify how the leadership of the higher officers based on trust affects the job satisfaction of employees of the organization. In order to achieve the purpose of this study, some study models and hypotheses have been established through theoretical examinations. The subjects of this study were centered on the constituents of C-Hotel, M-Hotel, and D-Hotel. 200 questionaries were distributed and 190 questionaries were collected and thus the collection ratio was 91 percent. 8 questionaries which were regarded to be insincere or hard to analyzed were excluded. Finally, 182 questionaries were used for analyzing the factors and trust. For the purpose of the verification of hypotheses, structural equation was used. In order to verify the mediating effect of trust between the relationship of emotional leadership and job satisfaction, 'Three-step Mediated Regression Analysis by Baron & Kenny(1986) was utilized. The four hypotheses for this study are as follows: First, emotional leadership will have a meaningful influence on trust in the affirmative. Second, trust will have a meaningful influence on job satisfaction in the affirmative. Third, trust will play a mediating role in the relationship of emotional leadership and job satisfaction. Result - First, the emotional leadership and trust was found to effect a positive effect. Second, the trust and job satisfaction was found on a positive effect on job satisfaction. Third, the emotional leadership and job satisfaction was found to positive effect on job satisfaction. Fourth, the trust in the relationship between emotional leadership and job satisfaction was found that the partial mediating effect. Especially, in the case of the business of hospitality, human services as well as material resources become its keynote, and we can safely say that the degree of dependence toward human resources is very high. Accordingly, the leaders should display their leadership on the basis of abundant emotional and intellectual faculties so that they can grasp, understand and admit the diverse views of value and emotion of the organization constituents and that they can form emotional leadership. On the basis of the analysis results of the verification of hypotheses, some suggestions and uppermost limit of this study have been presented for further study.