• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• Proceedings of the Korean Society of Computer Information Conference
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• 2018.07a
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• pp.256-257
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• 2018

본 연구는 호텔의 전략이 호텔내부요인인 종업원 만족, 업무 프로세스를 거쳐 고객만족에 어떠한 영향을 주는지를 인과관계를 통해 알아보고자 하는 연구이다. 일반적으로 전략이란 기업이나 조직이 나아가야할 방향을 제시하는 중요한 요인이라고 할 수 있다. 따라서 본 연구를 통해 우리나라 관광산업에 큰 비중을 차지하는 호텔들을 대상으로 하여 호텔들이 가지고 있는 단기, 중기, 장기전략은 고객만족에 어떠한 영향을 주는지에 대해 살펴보고자 한다.

• The Journal of Asian Finance, Economics and Business
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• v.3 no.1
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• pp.43-48
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• 2016

The objective of this study is to investigate the effect of HR practices such as (Recruitment, empowerment, working condition and compensation) on Job satisfaction in the prospects of Hotel Industry of Pakistan. The sample size for this study was 100 employees who were selected through convenience sampling techniques. This study was restricted to 10 Hotels of Peshawar. Hypotheses of the study were tested through correlation and regression analysis to inspect the employee's satisfaction. The findings investigates that there is significant relationship between HR practices and job satisfaction. Moreover Recruitment and selection, empowerment and working condition have positive effect on job satisfaction, while compensation has negative effect on job satisfaction, which indicates that most of employees are not satisfied from payment of employer. Empirical findings concluded that best HR practices have significant and positive effect on employees job satisfaction. Therefore, it is suggested for HR manager to understand and implement the HR practices correctly to take good work from their employees.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.

• The Journal of the Korea Contents Association
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• v.10 no.3
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• pp.355-363
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• 2010

The purpose of this study is to investigate work value of employees working at hotel, and how these work value effect the job commitment by hypothesis with research on documents and pre-examinations. The results of the study were as follows. First, intrinsic work value had a effect on job attachment, job responsibility, job importance. Second, extrinsic work value had a effect on job attachment, job responsibility, job importance. This research can heighten action administration's effect of organization supports for objective of organization achievement through individual's attitude and comprehension about work value influencing on conduct and test, practical use. Also, this research will utilize directly to solve problem of organization employee having different work value organization through analysis about work value.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.412-421
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• 2012

The aim of this paper is to improve employee job satisfaction through the influence of superiors' leadership related to trust and job satisfaction of hotel employees who strive to provide better service for guest. We analyzed the correlation between superior's leadership and the trust and job satisfaction of the employees. The result of this analysis indicates that the influence of the superiors' leadership on the trust and job satisfaction of employees favourable, and worthy of individual consideration and conditional compensation. Job satisfaction for employees has a direct correlation with each situation and reward of state of affairs. Further, the influence on job satisfaction is shown as statistically significant in relation to the senior's trust.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.155-162
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• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.277-294
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• 2016

This study was to empirically determine the relationship between hotel food & beverage service quality, and customer satisfaction and brand loyalty. A total of 260 survey responses were collected from food & beverage' customers of seven five star hotels in Seoul. The results of hypothesis testing can be summarized as follows. The results showed that facility and reliability factors, and employee service and excellence factors had significant effects on customer satisfaction, and then reliability factors and excellence factor had significant effects on brand loyalty. Customer satisfaction also had a significant effect on brand loyalty. It can be concluded that the service quality components of hotel food & beverages are perceived responsiveness, service capabilities, food and beverages products, and physical environments. A strategy should be developed to create internal communication programs based on the empirical analysis results of this study.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.38-58
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• 2004

The purpose of this study is to show how to increase customers' satisfaction of the food service enterprise by examining degree of customers' satisfaction with food quality on the basis of the responses of cooks in top-level hotels in Seoul and their customers. The results of this study shows that cooks of hotels who were more satisfied with their jobs work better and cook better foods than cooks who were not satisfied with their jobs. Thu, food quality of hotels whose cooks were more satisfied with their jobs was better evaluated by their customers.