• The Korean Journal of Franchise Management
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• v.7 no.1
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.4
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• pp.50-66
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• 2017

Purpose - The purpose is to identify a structural effect relationship among a hotel chef's personal competency, job satisfaction and customer orientation. Moreover, this research tries to provide implications regarding effective human resource management strategies based on competency to strengthen job satisfaction and customer orientation by testifying the effect relationship of job satisfaction with the relationship between personal competency and guest orientation. Research design, data, methodology By targeting chefs working in five starred hotels in Seoul, the surveys have been distributed from April 1st of 2017 to April 20th of 2017 (approximately 20 days). Out of 300 distributed surveys, 250 were collected, and 246 were used, excepting 4, unhonestly answered. Results - It has been analyzed that a hotel chef's personal competency, self-control ability, customer orientation competency, interpersonal relation competency, gumption, and professional competency has a significant effect on job satisfaction, however, it has been identified that gumption has no impact on job satisfaction. Job satisfaction has a significant impact on customer orientation. Lastly, there is a control effect on job satisfaction and customer orientation by organizational commitment Conclusions - It is able to propose the solutions to improve customer orientation, job satisfaction and organizational commitment of a hotel chef and the ways for human resource management.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.59-75
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• 2013

This paper investigated the effects of hotel chefs' personality and leader-member exchange(LMX) on innovative behavior. The sample for the study is 300 chefs extracted from four five-star hotels in Busan metropolitan area. Self-administrated questionnaires are distributed and 267 usable ones are collected and used for the analyses. The findings of the research are as follows, First, hotel chefs' personality consists of neuroticism, openness, friendliness, conscientiousness and extroversion. Second, hotel chefs' LMX consists of attachment, loyalty, a sense of contribution and respect. Third, hotel chefs' openness, considerateness, and leadership positively affect hotel chefs' LMX and hotel chefs' introversion negatively affect hotel chefs' LMX. Fourth, hotel chef's innovative behavior is affected by hotel chef's attachment, loyalty and respect.

• Journal of the Ergonomics Society of Korea
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• v.25 no.3
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• pp.105-111
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• 2006

This paper summarizes the ergonomic risk assessment of hotel chef. The cooking operations were observed in order to determine sources of ergonomic stress and make recommendations to reduce the risk of work-related musculoskeletal disorders in Korean, Japanese, and western style cooking. We used interviews, document analysis, video analysis, and risk assessment to identify and quantify ergonomic risk factors. The results indicate that the cooking operations have some ergonomic problems. These findings identified in this study can be used to reduce the risk of work-related musculoskeletal disorders in food service areas.

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.434-443
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• 2021

The purpose of this study is to analyze hotel chefs' perceptions of each type of leadership, to help improve teamwork and work efficiency through the improvement of job satisfaction and work skills by hotel cooks and the impact of leadership on human relations. In particular, by conducting Q methodological analysis on the subjectivity of the total chef's leadership type recognized by hotel chefs in vertical command systems according to the nature of the work in the hotel company. The analysis of leadership types showed that Type 1 (N=4): both transformative and servent leadership is a combination of preferences or non-preferences, Type 2 (N=4): transformative leadership preference, Type 3 (N=3): both transformative and non-preferred leadership. The leadership of the executive chef, recognized by hotel chefs, is believed to prefer leadership that is considered for individual situations that match each other's experiences and work skills (ability values) rather than uniform leadership such as transformational or servent leadership. Along with the theoretical discussion of Q methodology, the leadership type is explained, and based on the subjectivity research analysis method of Q analysis, the subjectivity of hotel chefs will be identified in various ways and new leadership will be presented.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.427-440
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• 2020

This study is a study on the cooking department where chefs who belong to the desired job of elementary and middle school students work together with the recognition increase through the media. The cooking department, which has a vertical structure at work, can be said to have an absolute influence of the chef. However, the cooking department needs to change according to the times. The purpose of this study was to examine how chef's shared leadership affects the chef's emotional commitment, continuous commitment, job satisfaction, and job performance. Therefore, a questionnaire was distributed to the employees currently working in the cooking department of a five-star hotel in Seoul, and a sample of 319 copies was prepared. In statistical analysis, the items were refined through exploratory factor analysis, confirmatory factor analysis, reliability analysis, and correlation analysis, and the hypotheses were verified through structural model analysis.As a result, Chef's shared leadership influences the emotional commitment of cooks, job satisfaction and job performance. In particular, emotional commitment and continuous commitment did not affect cooks' job satisfaction and job performance. In conclusion, to improve the performance of the organization, the hotel culinary department must establish a culture of sharing and communication. This suggests that establishing goals and visions will lead to job satisfaction and performance not only for individual cooks but also for the entire department. Therefore, it is expected to contribute to the efficient human resource management for the cooks in the hotel cooking department.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.181-197
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• 2015

This study examined the influence of perceived value, perceived quality, reasonable price of subtropical vegetables on trust, purchase intention and word of mouth among hotel chefs. For this investigation, a survey was carried out targeting hotel chefs in Korea with experience with subtropical vegetables. A total of 380 questionnaires were distributed to selected chefs over 20 days from October 1st to October 20th, 2014, of which 353 valid questionnaires were used after the exclusion of responses missing values or too much weighted tendency. A frequency analysis, factor analysis, correlation analysis, and multiple regression analysis were conducted with the use of the SPSS 18.0 package. The analysis results are as follows. First, perceived value, perceived quality and reasonable price had a positive influence on trust. Second, trust had a positive effect on purchase intention and word of mouth. Third, purchase intention positively influenced word of mouth.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.