• 대한영양사협회학술지
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• 제4권2호
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• pp.152-159
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• 1998

The purpose of this study was to compare the customer satisfaction index(CSI) between 8 self-operated foodservices and 6 contract foodservices in Pusan and the Kyeung Nam area. There were 438 subjects for self-operated foodservices, and 384 for contract foodservices. The questionnaire was used in this study as a survey method and was concerned with quality of food(Ⅰ)(Ⅱ), sanitation, facilities, information service, and employee sevice area. Data from customers were analyzed by using the $SPSSPC^+$ program, and in terms of frequency, and t-test. The results are as follows; 1. Sanitation was the most important factor in both self-operated and contract foodservices. 2. Contract foodservices showed a higher mean rating in both facilities and employee service than did self-operated foodservices in the satisfaction. 3. In self-operated foodservices, men had a significantly(p>0.05) higher CSI in all areas then women, but contract foodservices did not have this difference. 4. Contract foodservices had a higher CSI in quality of food(Ⅰ), sanitation, facilities, information service, and employee service area, and was also in higher total CSI, than self-operated foodservices.

• 한국식품조리과학회지
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• 제23권3호통권99호
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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.

• 한국식품조리과학회지
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• 제30권5호
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• pp.631-641
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• 2014

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.

• 한국식생활문화학회지
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• 제20권5호
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• 동아시아식생활학회지
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• 제26권3호
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• pp.223-229
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• 2016

본 연구는 2015년 여름방학과 겨울방학 기간 동안 전국에 위치한 60여 개소의 지역아동센터에서 급식 및 요리활동 프로그램을 실시하고 프로그램에 참여한 아동 1,120명을 대상으로 효과평가를 실시하였다. 해당 프로그램 중 급식 프로그램에서는 지역아동센터의 급식 관리자를 대상으로 영양 및 위생관리, 아동식생활 교육을 실시하고, 급식 제공 시 활용 가능한 지역아동센터 식단을 제공하였다. 요리활동 프로그램에서는 지역아동센터 이용 아동을 대상으로 요리활동을 6회 이상 지역아동센터에서 자체적으로 진행하도록 하였다. 설문지를 통하여 아동의 일반사항, 식생활 태도, 급식섭취량 및 프로그램 의견 및 만족도에 대해 조사하였다. 본 연구결과, 지역아동센터 아동은 급식 및 요리활동 프로그램 참여 이후, 설문조사를 통해 조사한 식생활 태도 관련 17개 모든 문항에 대해 평균 점수가 유의하게 증가하였으며, 식생활태도 총점이 85점 만점에 평균 59.71점에서 63.62점으로 유의하게 증가하여 아동의 식생활 태도가 긍정적으로 변화한 것으로 나타났다. 또한 급식 섭취량을 분석한 결과, 모든 급식의 섭취량이 유의하게 증가하였다. 특히, 선호도가 낮은 채소반찬의 섭취량은 프로그램 참여 전에는 3.63점이었으나, 프로그램 참여 후 3.81점으로 유의하게 증가하였다. 아동의 급식 및 요리활동 프로그램에 대한 만족도 총점은 35점 만점에 28.34점이었고, 만족도 조사 항목의 모든 항목의 평균 점수가 최저 3.81점, 최고 4.27점으로 비교적 만족도 높은 것으로 나타났다. 특히 '급식 및 요리활동 프로그램에 계속 참여하고 싶다'의 항목에서 가장 높은 만족도(4.27점)를 보여 지속적으로 참여하기를 희망하고 있었다. 본 연구결과, 지역아동센터에서 실시되는 급식 및 요리활동 프로그램은 아동의 편식을 개선하고, 식생활을 긍정적으로 변화시키는데 중요한 도구로 활용될 수 있는 것으로 나타났다. 그러나 지역아동센터에서는 예산 및 인력 등의 이유로 지속적으로 급식 및 요리활동 프로그램을 실행하기에는 어려움이 있는 것으로 생각된다. 이에 정부 및 유관기관에서는 지역아동센터에서 급식 및 요리활동 프로그램이 장기적 및 지속적으로 운영될 수 있도록 환경을 구축하는 방안 마련이 필요할 것으로 생각된다. 본 연구결과는 지역아동센터의 급식지원 프로그램 개발 및 보완을 위한 기초자료로 활용될 수 있을 것으로 여겨지며, 또한 향후 지역아동센터 아동이 건강한 식생활을 실천할 수 있도록 지원하는 정책 및 지침 마련에 활용될 수 있을 것이다.

• 한국조리학회지
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• 제19권1호
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• pp.1-11
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• 2013

본 연구는 2011년 2월 10일부터 2011년 3월 2일까지 서울지역 특급호텔 조리종사자를 대상으로 실시하였으며, 총 161부에 대하여 SPSS 17.0을 이용하여 요인분석과 신뢰성 검증을 실시하고 제시된 연구가설을 검증하기 위해서 다중회귀분석을 실시하였다. 분석결과 첫째, 대인애착, 직무만족과 직무애착 간의 상관관계를 조사한 결과 안정형 애착은 직무만족과 직무애착에 유의한 정(+)의 상관관계가 있는 것으로 나타났다. 둘째, 불안형 애착은 직무만족에 부(-)의 상관관계를 보였다. 그리고 애착 유형에 따라 직무만족과 직무애착과의 상관관계가 없는 것을 확인할 수 있다. 셋째, 대인애착이 직무만족에 미치는 영향을 분석할 결과 안정형은 직무만족에 유의한 정(+)의 영향을 미친 반면에, 회피형과 불안형은 직무만족에 유의적인 영향을 미치지 못하는 것으로 나타났다. 따라서 이와 같은 분석결과를 바탕으로 외식조리종사자의 유용한 시사점을 제시하였다.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.64-79
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• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• 한국조리학회지
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• 제21권2호
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• pp.60-74
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• 2015

본 연구는 호텔기업의 조리종사원에 대한 내부마케팅이 직무만족과 조직몰입에 미치는 인과관계를 규명하여 호텔기업 경영자들에게 조리종사원 인적자원관리에 도움이 되는 시사점을 제공하고자 한다. 이에 내부마케팅과 직무만족, 그리고 조직몰입과의 인과관계 검증을 위한 두 개의 가설을 설정하였으며, 통계 프로그램 SPSS 18.0과 AMOS 18.0을 이용하여 그 관계를 규명하였다. 빈도분석, 탐색적 요인분석, 확인적 요인분석 및 신뢰도분석, 상관관계분석, 구조방정식 모형(SME : structure equation model)을 시행하였다. 분석결과, 확인적 요인 분석(CFA : Confirmatory Fact Analysis)을 실시한 결과, 모형에 대한 접합도의 검정결과, ${\chi}^2=227.154$(df=179), p-value=0.009, CMIN/DF=1.269, RMR=0.013, GFI=0.931, AGFI=0.911, NFI=0.906, CFI=0.978, RMSEA=0.031를 나타내어서 적합도는 양호한 것으로 판단되었다. 잠재요인 타당성 검정을 위한 평균분산추출값(AVE: Average Variance Extracted)은 .450~.577를 나타내어서 집중타당성 기준에 미치지 못한 값으로 분석되었다. 그리고 합성신뢰도(CCR: Composite Construct Reliability)는 .919~.956을 나타내어서 집중타당도는 있는 것으로 판명되었다. 최종이론의 접합도지수는 ${\chi}^2=238.910$(df=182) p-value=0.003 CMIN/DF=1.313, RMR=0.017, GFI=0.974, AGFI=0.909, NFI=0.900, CFI=0.974, RMSEA=0.033을 나타내어서 접합도는 양호한 것으로 판단된다. 요인분석 결과, 내부마케팅은 세 개의 하부요인(복리후생, 교육훈련, 업무의 자율성)으로 분류되었으며, 가설검정 결과 내부마케팅의 하위요인 중 복리후생(t-value 3.311, p<0.001)과 업무의 자율성(t-value 2.421, p<0.05)이 직무만족에 통계적으로 유의한 영향을 미치는 것으로 나타났고, 복리후생이 직무만족에 상대적으로 큰 영향을 미치는 것으로 나타났다. 그러나 교육훈련은 통계적으로 유의한 결과를 나타내지 않았음으로서 내부마케팅은 직무만족도에 정(+)의 영향을 미친다는 가설은 부분채택 되었다. 또한, 통계적으로 직무만족은 조직몰입에 유의한 정(+)의 영향(t-value 5.657, p<0.001)을 미친는 것으로 나타나, 두 번째 가설은 채택되었다.