• Culinary science and hospitality research
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• v.14 no.4
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• pp.244-256
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• 2008

This study is intended to be used as basic data to understand the role of a food coordinator who creates an environment for eating and to develop menus by studying the expectations of female customers about the food coordinator's role. The reported concepts of the role of a food coordinator were divided into six factors-food(Eigen value 3,181), seat, cutlery, atmosphere, convenience, and sanitation. According to an analysis of the expected factors concerning the role of a food coordinator in terms of the amount paid, when women visited any restaurant once, the factors of "food" and "atmosphere" showed a significant difference(p<0.05) while the other factors did not. According to an analysis of the recognition of a food coordinator in terms of the number of visits, the questions concerning recognition of the job of "food coordination," the necessity of the role and the expectations of the role showed a significant difference (p<0.05). The question on willingness to pay, in relation to the role of a food coordinator, showed a negative response about the direct payment of guests regardless of the number of restaurant visits.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• Proceedings of the Korea Contents Association Conference
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• 2004.05a
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• pp.443-448
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• 2004

맛! 이란 무엇인가\ulcorner 맛이란 단순히 식생활에서 느끼는 감성 그 자체만으로 대변할 수는 없다. 우리가 "맛있는 음식을 맛있게 먹고 싶다"고 하는 것은 인간의 기본적인 욕구이자 본능이다. 그러면 "맛"이란 무엇일까\ulcorner 인간이 가지고 있는 지식은 대략 오관(五官)을 통해서 얻어지는데 그 중에서 "맛"은 먹는 것이기 때문에 "미각"이 가장 크다고 생각될지 모르지만 이는 단지 1%에 지나지 않는다고 한다.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.611-619
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• 2004

This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.999-1007
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• 2012

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC-mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC-mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.702-710
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• 2009

The purpose of this study was to identify the competing values leadership of restaurant general managers and to investigate the impact of their competing values leadership on employee job satisfaction and turnover intention. A sample of full-time restaurant employees (n=360, 36% response) completed an e-mail survey. The results showed that among the eight sub-dimensions of competing values leadership roles, the monitor (4.04), producer (4.01), and director (3.99) roles were perceived as the most frequently used leadership styles of managers compared to broker (3.78), innovator (3.83), and mentor (3.91) roles (p <0.001). Additional T-test results suggested that an employees' gender had an influence on how he/she perceived the leadership style of their manager. Male employees were more likely to perceive that the director and mentor roles (4.19) were performed very well by their managers, while female employees perceived that their managers concentrated more on monitor (3.98) and producer (3.96) roles rather than on broker (3.73) and innovator (3.79) roles (p<0.05). It was found that manager competing values leadership had a significant correlation with employee job satisfaction, and the mentor, coordinator, and innovator manager roles explained the relationship with 42.1% based on multiple regression analysis (p<0.001). In further findings, the manager competing values leadership roles had an effect on employee turnover intention. The results of the data were as follows: mentor and facilitator roles promoted a decrease in employee turnover intention and the director role caused employee turnover intention to increase. Ultimately, this study will be useful for restaurant managers to guide the application of appropriate competing values leadership roles in order to strengthen employee job satisfaction and to reduce turnover intention.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.161-177
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• 1996

This study attempts to propose a priority of national nutrition targets and strategies for health promotion by the year 2000 in Korea, as a part of the task set for national health promotion objectives and strategies. Among all of the important health issues raised, ten were chosen, nutrition was one priority area. In the first part, the current status of the nutrition-related health problems and risk factors are reviewed, in conjunction with the newly arisen health phenomena, such as changes in prevalence of lifestyle disease and causes of death, changes of food consumption patterns in our country. In the second section this study suggests six feasible national nutrition targets, eight implementing strategies and current major tasks on the basis of the assessment of present status and in consideration of the other health promotion goals and strategies, with reference to that of other developed countries. The main targets and strategies are suggested as follows ; Firstly, the national nutrition monitoring and surveillance system should be established for identifying the nutritional problems for our people, and current National Nutrition Survey is a strong need for improvement to a more comprehensive and reliable one. Secondly, effective administrative mechanism should be operation at national level for the development of nutrition policy. Ministry of Health and Welfare (MOHW) as well as local health department must be remarkably renewed and strengthened the nutrition section. And it is recommended that MOHW organize and operate “The Council of Nutrition”, in which all government authorities related with foodstuffs and nutrition would incorporated. The Council of Nutrition would act as an adjustor as well as a coordinator in nutrition related policy-making. Thirdly, healthy eating pattern will be supported by activities of introducing a nutrition labeling for providing consumers with the necessary information and skills for food selection. Fourthly, nutrition education, and nutrition intervention programs will be carried out in various settings such as health centers, schools, and clinical fields and workplace. Fifthly, the current dietary guidelines shall be continuously improved in detail, and publicly circulated to particular levels of people by age group and by health condition. And finally, researches and epidemiological studies particularly in regard to diet for development of chronic diseases are needed for more investigation and up-to-date national health and nutrition data should be collected with the support and cooperation from the various medical professional teams . (Korean J Community Nutrition 1(2) : 161-177, 1996)