• Fashion, Industry and Education
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• v.14 no.1
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• pp.1-9
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• 2016

This study examined the comparative advantage of manmade textile (MMT) industries in the United States (US) and South Korea (SK). The Revealed Comparative Advantage (RCA) framework was used to assess the MMT industries' performance in both countries from 2004 to 2013. With the recent ratification of the United States-South Korea Free Trade Agreement (KORUS FTA), it is important to understand the current state of these industries. Using UN Comtrade export data, the RCA index values were calculated and analyzed for 27 MMT commodities, three aggregate groups, and the whole industry. It was found that SK had a consistent comparative advantage for the whole industry. Furthermore, SK had a larger number of products with a comparative advantage. The research findings indicate that the MMT industry in SK is likely to outperform the US following the complete ratification of the KORUS FTA.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.67-79
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• 2007

This study verified the relationship between the personality traits and the job preference in the foodservice industry. Questionnaire was held with targeting to the persons who engage in the foodservice industry, especially restaurants located in Seoul and Gyeonggi Province. Factor analysis, regression analysis, t-analysis and dispersion analysis were carried out as the methodology of this study to analyze the relation with the Big Five Theory of Personality, which includes agreeableness, conscientiousness, extraversion, openness to experience, and neuroticism and job preference. As a result, conscientiousness, openness to experience and neuroticism were founded as the meaningful factors of effect on the job preference. In order to promote the job preference in the foodservice industry, engagement of employees who have suitable personality traits should be considered as an important issue in result of this study.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.59-79
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• 2005

• Culinary science and hospitality research
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• v.22 no.6
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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.

• Culinary science and hospitality research
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• v.23 no.4
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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.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.11-17
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• 2003

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.37-43
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• 2003

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.45-50
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• 2003

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.59-69
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• 2003

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.47-70
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• 2002