• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• 한국조리학회지
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• 제20권5호
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• pp.1-10
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• 2014

The employment rate has become the standard for university values. This raises the need to investigate the antecedents of university students' career exploration. Focused on the hospitality majored students, this study aims to investigate both individual and relational factors that influence their career exploration behaviors. Differentiation of self has been chosen as the individual and the relational antecedents based on Bowen's theory. It was investigated whether each dimension(I-position, emotional reactivity, fusion with others, and emotional cutoff) explains the amount of self-exploration and the amount of environmental exploration. The university students majoring in hospitality were surveyed and a total of 269 cases out of 300 cases were analyzed employing descriptive statistics and multi-variate analysis of variance, and structural equation modeling(SEM). The study found that I-position positively influenced self-exploration and environmental exploration. Emotional reactivity made an influence on environmental exploration, while it failed to explain self-exploration. Fusion with others and emotional cutoff also significantly influenced environmental exploration, however, it didn't make any significant influence on self-exploration. This study implies that the college of hospitality majors needs to understand that differentiation of self forms through family relationship and needs to provide the students the programs of how to understand themselves and what to do for their career exploration.

• 한국조리학회지
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• 제23권4호
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• pp.216-224
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• 2017

The purpose of this study was to analyze the job satisfaction, turnover intention and organization commitment level of hotel employees using Herzberg's motivation hygiene theory. This study used SPSS 20.0 and AMOS 20.0 to conduct frequency analysis, reliability analysis, confirmatory factor analysis, path analysis and chi-square difference test. The results of study, first of all, Herzberg's, theory of hygiene are influenced by satisfaction of employees, organization commitment and turnover intention. It will be strongly needed to management of compensation, well-organized policy of human resources system. Lastly, in Hotel business, It showed differences having a strong influence on local employee and chain hotel employee according to method of Hotel management. In conclusion, in the hospitality industry, it is desirable to carry out on their own ways of vision and purpose each corporations rather than following regimental rules.

• 한국조리학회지
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• 제22권1호
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• pp.70-77
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• 2016

The purpose of this research was to assess university students' nutrition knowledge, confidence, information sources and their body image. This study used an online survey engine to collect data from college students. The result of the correlation showed overall subjective knowledge had significant correlation with nutrition. Means of the BMI were compared among the demographic groups with regard to their ethnicity, classification, and age. Significant differences were found among demographic groups regarding the means of the BMI. These findings can enhance the extant literature on the universal applicability of the model and serve as useful references for further investigations within other health care or foodservice settings and for other health behavioral categories.

• 한국조리학회지
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• 제22권6호
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.

• 한국조리학회지
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• 제22권6호
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• pp.98-104
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• 2016

In comparison to the rapid rise in the number of restaurant daily deal service consumer complaints, relatively little attention has been directed at the features of deal consumers' complaint behaviors in academic research. In order to address this gap, this study examined the characteristics of complaint behaviors of consumers who purchase restaurant deals with a focus on three potential determinants (likelihood of success with the complaint, attitude toward complaining, and severity of the failure). Results indicated that the three proposed determinants emerged as critical factors that influence deal consumers to exhibit different complaint reactions to dissatisfactory experiences. Furthermore, it was discovered that the hypothesized relationships were moderated by value consciousness, in which high value-conscious deal consumers exhibited a higher complaint inclination than low-value conscious deal consumers.

• 한국조리학회지
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• 제23권1호
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• pp.48-57
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• 2017

With the increasing popularity of mobile commerce, restaurant service has become one of the leading service categories. Thus, this study attempted to understand the shopping behavior of restaurant mobile consumers by focusing on their shopping orientations. Specifically, this study investigated the structural relationships among shopping orientations, perceived value, concentration, and purchase intention in restaurant mobile commerce. Data analysis employing a structural equation approach was carried out for this study. Results revealed that, first, a consumer's shopping orientations was found to have a positive influence on perceived value, with time/convenience orientation possessing a stronger influence on perceived value than other factors (economic and hedonic). Second, a consumer's perceived value was found to affect concentration and purchase intention. Third, a consumer's concentration also appeared to influence purchase intention.

• Journal of Smart Tourism
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• 제2권4호
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• pp.11-23
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• 2022

The use of robots in tourism and hospitality contexts have drawn increasing scholarly and practical regard. Although the number of recent robotics related studies continue to grow, a general knowledge map, which is important to point out promising directions for future studies, remains to be made. To understand the application of robotics in tourism and hospitality, this study conducts descriptive and bibliometric analysis to present a holistic knowledge map of this specific field where research trend, key contributors, highly cited references, and popular themes were identified. Collaboration networks among institutes and regions were additionally illustrated. Collaboration across fields, industries, and perspectives were encouraged following the findings and both theoretical and practical implications are accordingly provided.

• Journal of Smart Tourism
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• 제3권3호
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• pp.17-27
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• 2023

This study examines the scientific publications on website evaluation in hospitality and tourism from 2010 to 2023 through a systematic review and discusses implications for future research. The reviewed literature from publication years, journals, research methods, website-related stakeholders, context, various forms of Internet presence (Internet forms), and theories are analyzed to create a comprehensive website evaluation dimension. Furthermore, a conceptual framework is developed to show the relationship between the website characteristics, stakeholders-channels interaction, and stakeholders' reactions. The proposed website evaluation framework in hospitality and tourism synthesizes the existing knowledge, identifies gaps, and further advances our understanding of this research area.

• 시큐리티연구
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• 제62호
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• pp.223-253
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• 2020

본 연구는 국내 호스피탈리티 산업변화에 따라 발생할 수 있는 보안환경 변화와 대응방안을 제시하기 위해 전문서적, 선행연구, 관련통계, 인터넷자료 등을 심층적으로 고찰하고, 호스피탈리티 산업특성과 국내외 변화추세를 분석하였다. 분석결과를 토대로, 세계 호스피탈리티 산업이 카지노를 중심으로 하는 복합리조트를 통해, 카지노가 가지고 있는 도박 산업의 부정적인 영향은 최소화하고 호텔, MICE, 공연, 쇼핑 등 다양한 환대산업이 가지는 해당산업의 개별특성들이 긍정적인 시너지를 발휘할 수 있도록 변화하면서 발전해 왔다는 것을 확인하였다. 국내도 세계 복합리조트 산업이 대형화, 복합화와 전문화, 명소화와 집적화, 해외자본유치와 규제완화의 전략으로 발전하는 변화추세에 따라, 복합리조트 산업화 전략을 수립하고 복합리조트 산업발전을 통해 침체된 경제성장에 활력을 불어넣기 위해 시도하고 있다는 것을 확인하였다. 이를 근거로, 개별 복합리조트 기업과 해당지역에 발생할 수 있는 보안환경 변화를 다섯 가지 관점으로 예상하였으며, 보안환경변화에 효과적으로 대응하기 위한 방안을 제시하기 위해 국내 보안환경의 현황분석을 바탕으로, 정부/산업/개인 세 가지 차원의 대응방안을 제시하였다.