• 한국프랜차이즈경영연구
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• 제12권3호
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• 한국조리학회지
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• 제8권1호
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• pp.23-41
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• 2002

Ordinary, the hotel Career Development that cooks are hi red, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high-grade cook for keep competitive in changing surround. internal resources are more effect ive when require without delay man power than hire urgent. It is not only lack career development to cook, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel's career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development.

• 한국조리학회지
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• 제24권3호
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• pp.156-166
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• 2018

The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju and Jeonnam areas, and SPSS 22.0 Program was used to conduct frequency analysis, reliability analysis, exploratory factor analysis, regression analysis and mediation effect analysis. The results of the study were as follows. Firstly, it was found that innovative behaviors of hotel chefs are significantly affected by three types of organizational culture: rational culture, consensual culture, and developmental culture. Secondly, it was found that rational and consensual culture have significant effect on rapport. Thirdly, it was found that better-formed rapport in hotel chefs significantly remarkably influences their innovative behavior. Fourthly, the study results revealed that rapport has a mediating effect on the relationship between type of organizational culture and innovative behavior of hotel chefs. Thus, in order to induce voluntary innovative behaviors from building rapport in the hotel organization, it is necessary to develop and implement effective strategies which will form a work environment where chefs can freely engage in mutual exchanges and build trust with one another.

• 동아시아식생활학회지
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• 제18권1호
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• pp.149-157
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• 2008

This study examined the cost consciousness, food materials satisfaction, job satisfaction, and degree of food materials management of chefs, as a means to increase food materials management efficiency in hotel restaurants and to make suggestions, for efficiently reducing food material costs, Chefs from eleven 5-star hotels and one exceptional-grade restaurant in Seoul were asked to fill out a questionnaire for sampling. A total of 350 questionnaires were distributed and 334 were returned (95.4% return rate). The characteristics of the respondents were examined by population statistics analysis, and the chefs' cost consciousness, food materials satisfaction, and job satisfaction were examined by descriptive statistics after reliability and propriety analyses. The degree of cost consciousness in the respondents was very high and this degree of consciousness proved to have a partially significant impact on the degree of food materials management. That is when the chefs were more conscious about cost, the degree of food materials management was high. This implies that food materials satisfaction can be enhanced by enhancing the degree of food materials management. Job satisfaction also had a partially significant, influence on the degree of food materials management. Therefore, it is necessary to maintain consistency in the quality and inspection of food materials, provide related information, enhance the satisfaction level for standards of food materials and improve policies for welfare and career after retirement in order to enhance the job satisfaction of chefs and subsequently reduce costs in relation to the level of food materials management.

• 한국조리학회지
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• 제23권3호
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• 한국조리학회지
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• 제14권3호
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• 한국콘텐츠학회논문지
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• 제22권8호
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• pp.542-556
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• 2022

본 연구는 호텔조리사들 간의 동료압력이 자기효능감과 집단효능감에 미치는 영향과 그 차이를 알아보고자 하였으며 이에 의한 직무만족과 직무성과의 영향 관계를 알아보고자 하였다. 연구를 위하여 서울과 부산의 6개 호텔에 설문을 배포하여 유효한 285부를 SPSS 25.0과 AMOS 25.0을 이용하여 분석하였다. 변수 간의 영향 관계에서는 동료압력은 집단효능감과 자기효능감 중 집단효능감이 더 영향력이 있는 것으로 나타났다. 그리고 동료압력에 의한 자기효능감과 집단효능감 중 자기효능감이 직무만족에 더 영향력이 있는 것으로 나타났다. 이 결과는 개인적인 업무와 기술이 중요한 조리사의 직업적 특성과 성격에 의한 것으로 사료 된다. 또한 직무만족은 직무성과에 긍정적인 영향이 있는 것으로 나타났다. 결론적으로 이 두 가지 차원의 효능감이 같이 연구되고 인적 관리 프로그램에 이용되어야 함을 시사하였다.

• 한국조리학회지
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• 제22권4호
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• pp.265-276
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• 2016

본 연구에서는 어떠한 동기요인이 조리사에 대한 직업을 선택하게 하는 지에 대해 학술적인 고찰을 거쳐 직업선택 동기의 중요도와 만족도 간에 IPA 분석하고, 동기요인이 만족도에 미치는 영향을 분석하고자 하였다. 조리사 직업선택 동기에 따른 만족도에 미치는 영향에서는 현실, 자기중심, 가치 등은 만족도에 유의적인 영향을 미치고 있지만, 안정은 만족도에 아무런 영향을 미치지 못했다. 따라서 회사를 운영하는 경영자는 직원들에게 승진의 기회 증가, 능력발휘 기회, 보상, 경력개발, 근무환경 개선 등을 통하여 종사원들이 안정적으로 근무할 있도록 동기 부여를 해야 할 것이다. 뿐만 아니라 기업체에서 운영하는 영업장이나 특급호텔에서는 개인이 운영하는 영업장과는 달리 초과수당, 세탁서비스, 직원식당, 야근수당, 40시간 근무 등 근로기준법이 적용하여 운영하지만, 아직까지는 기업체가 아닌 개인이 운영하는 개인운영업장이나 신규오픈한 대부분의 호텔들은 그렇지 못하기 때문에 후생복리의 중요도가 낮게 나타났고, 이직율이 높은 것으로 예상된다.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.246-260
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• 2022

본 연구는 호텔 조리부서에서 조리사가 인식하는 조리장의 공유 리더십이 자기효능감, 집단효능감 그리고 직무성과에 영향이 있을 것을 가정하였다. 이를 토대로 공유 리더십에 의한 각 변수 간의 인과관계를 분석하고 결과를 바탕으로 호텔조리사 조직에 맞는 인력관리 방안을 제시하고 기초자료 제공을 목표로 하고자 하였다. 연구의 대상은 서울과 부산의 특급호텔 8곳에 근무하는 조리사를 대상으로 진행하였으며, 총 302부 설문지에 대하여 SPSS 23.0과 AMOS 23.0 통계 패키지를 이용하여 분석하였다. 실증분석 결과 호텔조리사들에게 조리장의 공유 리더십은 자기효능감과 직무성과를 높이는 부분에서는 긍정적인 영향을 준다는 것을 시사하였다. 반면, 조리장의 공유 리더십은 집단효능감과 집단효능감을 통한 직무성과에는 영향을 주지 않은 것으로 나타났다. 결론적으로 협업과 분업이 중요한 조직이며 업무의 특성상 개인의 능력이 중요한 조리사에게는 공유 리더십과 자기효능감을 높임으로 직무성과를 높일 수 있으며 차별적이고 효율적인 인력관리 방안이 필요하다는 것을 시사하였다.

• 한국조리학회지
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• 제6권1호
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• pp.25-55
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• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs and wants to restaurant. So far, studies on menu have been done in an analytical way from a management′s viewpoint and inadequate to reflect customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.