• Culinary science and hospitality research
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• v.16 no.5
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• pp.37-49
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• 2010

The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees' satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, manager in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.14-31
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• 2005

The findings of the study would be valuable for the basis of marketing strategies to be implemented in the foodservice industry. As a result of the exploratory factor analysis, major consumer dissatisfaction factors identified in this study can be categorized based on the followings: food, service, and facilities. It appears that most preferred medium for unsatisfied consumers to file their employees how to cope with complaints on the Internet. In terms of psychological compensation, it appears that consumers need to be provided with a through explanation in addition to a heartfelt apology against a complaint. On the physical side of compensation solution for everybody. The ideal timing of compensation for complaints can vary but it would be appropriate to leave it up to consumers to choose when they want to be rewarded.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.132-144
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• 2016

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.739-748
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• 2009

The aim of this study was to better understand the factors of the mentoring function in the foodservice industry that improve the organizational commitment of subordinates, and to asses the roles that trust towards supervisors play in the relationship between the mentoring and organizational commitment. A survey was of subordinates who were conducting the mentoring in foodservice companies (hotels, family restaurants) located in Seoul and Gyeonggi area was conducted from May 1 to May 30, 2008. The questionnaires were distributed to 400 employees in 50 restaurants and, 341 of them were received and a total of 320 were finally analyzed. The results were as follows. First, the effect of mentoring functions on the organizational commitment of subordinates indicated that the career developing function and psychosocial function had a significant positive effect on the emotional commitment and normative commitment (p<.01), and the career developing function, psychosocial function and role modeling function had a significant positive effect on the enduring commitment (p<.01). Second, the mediating roles of supervisory trust in the relationship between mentoring functions and organizational commitment of subordinates indicated that supervisory trust mediated the relationship between the career developing function of the mentoring functions, and enduring commitment and normative commitment in addition, it met the mediating requirements in terms of the relationship between the role modeling function, and the emotional commitment, enduring commitment and normative commitment. Consequently, the high career developing function, psychosocial function and role modeling function in mentoring raised the level of organizational commitment;thus, the mentoring system should used as on of the mentoring functions in the foodservice industry and mentoring functions should be also established.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.610-620
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• 2003

The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.80-86
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• 2001

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.