• Culinary science and hospitality research
• /
• v.5 no.1
• /
• pp.207-224
• /
• 1999

One of the most important issues faced by manager of food industry is the lack of management development program. This study on the management development program was to take a look at the training problem for the food industry of Korea through secondary data or literature, and with conceptual framework designed based on the literature review, examined what is effective management development program for manager in food industry. The purposes of this study are : (1) Identifying the factor to management development program. (2) Provision of a executive management development program. The conclusion and suggestion obtained from this study can be summarized as followed. First, it has shown that there is big difference between the present training level and future training need level on three training contents. Second, there were differences in three training contents especially according to operation type and organization size. Third, job satisfaction factor, training satisfaction factor, training aid factor, training effectiveness factor has correlated each other. From this study, we could get several strategies and programs for management development.

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.261-279
• /
• 1999

In order to meet competitive power, foodservice should aim to satisfy customers through distinguished quality and service as well as speciality and know-how. Especially, in coming 2000 year will be openned ASEM, 2001 will be the "Year to visit Korea", 2002 will be openned Korea-Japan Soccer World Cup, with these event as a momentum the domestic foodservice industry would be continuously increased and improved. Foodservice industry is the tertiary industry with the potentiality, tremendous popularity, premanancy and future-orient, it is gradually taking root as a basic industry after going through the industrialization. Furthermore, foodservice industry aim to satisfy customer based on quality, services, cleanliness, atmosphere, timing and value, besides, it is customer closeby service which to supply value and satisfaction through systemization, being manual, being technological renovation. Strategic management of foodservice industry is as following: Firstly, marketing strategy requires positing strategy to recongnize self-brand to the customer, thus requires to get hold how to take firm in customers′ mind. And then distingushed strategy requires. So somehow it is important to secure competitive in customers′ mind. Secondaryly, it requires strategy of competive advantegy. It is not to improve unique core competence of industry which is developed and studies for a long time but to pursuit diversfication based on core of industry Thirdly, it requires strategy of customer satisfaction. In these modern days it is important how much to satisfy customer, as it could be not expect continuous frowth and development without strategy of customer satisfaction. Therefore strategy of customer satisfaction is a necessary condition for the foodservice industry.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.148-157
• /
• 2007

The purpose of this research is to analyze what industry professionals and educators perceive as the definition of "research" and foodservice related-research so that the research become rather systematic and useful research. The research result is as follows. First, the independent t-test analysis of the definitions of research showed that the industry professionals were recognizing it as "investigations that are directed toward the discovery of new scientific knowledge that has specific commercial objectives with respect to products or processes or operation" while the educators were regarding it as "original investigation for the advancement of scientific knowledge that does not have a specific commercial objective." Second, the finding about the application of foodservice related-research to decision-making showed that the industry professionals did not fully utilize foodservice research and did not think it is applicable in the industry. That is because academic journal language is too hard for them to understand and they want to see research findings in industry shows and exhibitions or industry magazines in common understandable language. Lastly, foodservice researchers could initiate the dialog between themselves and industry professionals to diagnose the problems of the industry better and provide practical solutions through research findings.

• Journal of Information Technology Services
• /
• v.20 no.5
• /
• pp.1-9
• /
• 2021

Since the first confirmed case in January 2020, Coronavirus disease 2019(COVID-19) has brought many changes to our society, and Korea is no exception. Some changes are direct and immediate such as restrictions on overseas travel and social distancing, but the others are indirect and slowly adapted such as lifestyle changes impacting industries and businesses. IT service sector is tremendously influenced by COVID-19. IT service is used extensively in response to COVID-19 taking advantage of its non-face-to-face characteristics. In that sense, the industry is positively affected and in some sense invigorated, giving birth to new kind of services. This special issue focuses on introducing how the IT services are affected, what kind of transformations are undergoing, and how these are expedited after COVID-19. This special issue expands and extends the case research section by collecting new IT service case studies concerning these topics. After competitive review process, 11 studies are selected for this special issue which deals with four different but closely related aspects: (1) evolutions of private IT services, (2) transformations in public IT services, (3) impacts in the hospitality and tourism industry, and (4) changes of people's behavior along with COVID-19. The first set reports on the evolution of private IT services that have created terms such as foodtech and edutech as we enter a rapid non-face-to-face situation. The second set consists of studies dealing with the evolution of public IT services. Evolution and rapid response to non-face-to-face appear to be no exception in the public sector. The third includes studies of hospitality and tourism which is most strongly affected by COVID-19. The last set deals with the behavioral changes of users such as technostress in telecommuting. Lessons learned through best practices and key problems identified in these studies may help us to actively respond to the coming waves of changes incurred by COVID-19 in our society as well as in the IT service industry.

• Culinary science and hospitality research
• /
• v.15 no.1
• /
• pp.191-201
• /
• 2009

Tipping takes significant part in hospitality industry, especially in hotels and restaurants. According to the recent studies, over US$26.4B were given to the service personnel in the restaurant industry from the customers as tips in 2003 in the US alone. As a result of these developments, tipping has been a legitimate area of academic inquiry in many foreign countries but here in Korea this custom has not drawn much attention due to service charge being placed by the government since 1979. The purpose of this study is to analyse the perception and attitude of tip recipients and compare it with the results of previous studies carried out by Shamir and Parrett. Statistical analyses were carried out to compare the differences of perception between tip recipients and non recipients on the staff role conflict, job satisfaction, pay satisfaction and attitude toward the guests. It is suggested from the finding that the current service charge system needs to be taken into consideration for possible revision or alteration as the management environment and customer needs in the hospitality industry in Korea are changing at an enormous pace. As this study focused on the perception of employees, further study on the perception of customers to tipping is highly recommended.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.175-197
• /
• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• Culinary science and hospitality research
• /
• v.1
• /
• pp.25-55
• /
• 1995

The Korea food service industry, in its external shape, is growing explosively, along with the foreign brand's great influx. The domestic food service industry is loosing the competition against the foreign due to its poor development in human resources, marketing techniques and the menu. To actively compete with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. Also classified customers need diverse atmospheres to be satisfied. In addition to improve and specialize the quality of the service, there must be enough education for sure. Introducing foreign brands toward the domestic market doesn't help. In here, it is too crowded. We must try the international market with revised traditional and even foreign foods. The government needs to develop more effective and material polices, at the same time they abolish legal and systematic regulation.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.20-32
• /
• 2007

This study investigates the satisfaction with the supply-supplying system and the kitchen operation for the main menu in the food service industry, expecially in the franchisor-franchisee relation. In order to accomplish this purpose of the study, it examines the research on the franchise food industry in terms of research methods and surveys experimental research actually. The total 600 copies of survey had been gathered and 278 copies were used to get the purpose of this study. The SPSS 12.0 version was used to analyze the data. The finding suggests that pork is the very essential material of the supply-supplying system on all kitchen operation of cooking quality, management system, physical supplying system, prime cost and the food hygiene. Comparing results of mean statistic, pork shows much higher mean point than that of chicken on the kitchen operation efficiency. Also, the franchisees will give more satisfaction with main menu using pork than the menu using chicken on the recharter intention.

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.46-62
• /
• 2006

This study researched unequal trades and analyzed the difference of legal relation control between the franchisor and the franchisee in foodservice industry. The purpose of this study was the preparatory process for basic data to establish a statute law for the franchisee in foodservice industry. We made up a questionnaire for 53 franchisees in March 2004 and analysed spss 10.0. This result was as follows. First, the special office was needed for publicity activities of law related franchise and the investigation of a right in the written contract for a franchisee. Second, there should be the conformation and objective criteria of monopolistic goodwill in legal proceedings. Third, the larger the scale of franchisees was, the less efficiently the conflicts between franchisors and franchisees were controlled.

• Culinary science and hospitality research
• /
• v.10 no.1
• /
• pp.116-127
• /
• 2004

In rapidly changing environments of Foodservice Industry, it would be leading companies have made constant efforts to establish efficient management through active involvement in management accounting. Especially the foodservice business in Korea needs more critical managerial environment to grow and develope as a going business, these management environment is changed according to deepening of the competition between foodservice companies and customer's wants. In order to succeed in this change of management environment, a new managerial policy is required which the economic environment, estimates the level and the direction of change and makes efficient use of various resources through internal control.