• 한국조리학회지
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• 제16권5호
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• pp.134-148
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• 2010

본 연구는 외식업체 직원의 감성지능에 따른 조직시민행동 및 직무성과에 미치는 영향을 고찰하고, 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 고찰하였다. 총 421명의 외식업체 직원을 대상으로 설문조사를 실시하였으며, 구조방정식 모형을 통해 3개의 가설을 검증하였다. 분석 결과, 외식업체 직원의 감성지능 중 타인 감성의 이해(${\beta}$=0.280), 감성 활용(${\beta}$=0.255), 자기 감성의 이해(${\beta}$=0.232), 감성 조절(${\beta}$=0.123) 등의 순으로 조직시민행동에 유의한 정(+)의 영향을 주었으며, 조직시민행동(${\beta}$=0.600)은 직무성과에 유의한 정(+)의 영향을 주는 것으로 나타났다. 또한 외식업체 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 분석한 결과, 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동이 부분적인 매개 변수의 역할을 수행하는 것으로 조사되었다.

• 한국조리학회지
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• 제15권3호
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• pp.153-165
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• 2009

사업 규모가 크지 않은 외식산업에서는 어려운 경영환경을 극복해 나갈 수 있는 원동력으로 기업가 정신(entrepreneurship)이 요구된다. 기업가 정신은 외식사업을 혁신적으로 경영할 뿐만 아니라 기업 성과(corporate performance)도 증대시킨다는 연구결과들이 많다. 따라서 본 연구는 외식산업에서 기업가(entrepreneur)가 기업 성과를 향상시키기 위해서는 기업가 정신이 중요하다는 사실에 초점을 맞춰 기업가의 성취 욕구(need for achievement)와 기업가 정신의 관계를 살펴보고 아울러 기업가 정신이 기업 성과에 미치는 영향에 대해서도 살펴보았다. 연구결과 외식산업에서 기업가의 성취 욕구가 기업가 정신에서 영향을 미치는 선행변수 역할을 하고 있음을 알 수 있었다. 그리고 기업가 정신의 혁신성(innovativeness)과 사전 대응성(proactiveness)이 기업 성과에 영향을 미쳤음을 알 수 있었는데, 특히 사전대응성이 기업 성과에 크게 영향을 미치고 있었다. 결론적으로 외식산업에서 기업가 정신의 혁신성과 사전대응성이 기업 성과를 높이는 요인임을 알 수 있었다.

• 한국식품조리과학회지
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• 제20권6호
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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'.

• 한국식품조리과학회지
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• 제22권2호
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.214-224
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• 2004

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

• Nutrition Research and Practice
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• 제10권1호
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• pp.108-114
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• 2016

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of "green food material procurement (2.46 out of 5 points)", and the highest awareness of "green packaging (3.74)" and "waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (${\beta}=0.154$), waste management (${\beta}=0.204$) and sustainable food preparation (${\beta}=0.183$). Green packaging (${\beta}=0.107$) and the social contribution of the foodservice organization (${\beta}=0.761$) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (${\beta}=0.775$). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.

• 대한영양사협회학술지
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• 제20권4호
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• pp.296-305
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• 2014

This study evaluated the effects of sanitary education administered to elementary and middle school foodservice employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5~10 years in the foodservice industry scored better in three dimensions before sanitary education compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5~10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1508-1521
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• 1998

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

• 한국조리학회지
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• 제23권3호
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• pp.15-28
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• 2017

The purpose of this study is to examine the influence of workplace harassment in foodservice industry culinary staff's on organizational silence, counterproductive work behavior and turnover intent. Based on total 234 samples obtained from empirical research, this study tested the reliability and fitness of the research model and verified a total of 5 hypotheses using the AMOS program. Using a structural equation model (SEM), hypothesized relationships in the model were tested simultaneously. The proposed model provided an adequate fit the data, $x^2=75.936$ (p<.001), df=41, CMIN/DF=1.852, GFI=.946, AGFI=.913, NFI=.914, TLI=.944, CFI=.958, RMSEA=.060. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the relational workplace harassment (${\beta}=.957$) had a positive significant influence on organizational silence, organizational silence (${\beta}=.934$) had a positive significant influence on counterproductive work behavior. Also, counterproductive work behavior (${\beta}=.815$) had a positive significant influence on turnover intention. The moderating effects on gender and job status did not show significant effect. Limitations and future research directions are also discussed.

• 한국식생활문화학회지
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• 제26권2호
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.