• Culinary science and hospitality research
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• v.19 no.5
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• pp.121-135
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• 2013

The purpose of the present study is to investigate the structural relationships of work-family culture, work-family balance and organizational commitment among Korean hotel employees. In order to achieve the study goal, frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis and covariance structure analysis were undertaken using SPSS(18.0) and AMOS(18.0). The results showed that 'managerial support' had a significantly positive effect on work-family balance, and 'fewer negative career consequences' had a significantly positive effect on affective organizational commitment. In addition, work-family balance had a significantly positive effect on affective organizational commitment, Hence, in order to enhance employees' affective organizational commitment, the atmosphere in which employees can take advantage of family-friendly policies without any worry about the future disadvantages should be built. Also, management has to consider employees' work-family balance to be important and needs to develop various policies to keep employees' work and family stability.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.117-124
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• 2021

This study seeks to understand the inter-relationship between employee enthusiasm, trust, immersion and satisfaction of employees working at a hospitality company based in Gwangju Metropolitan City. The purpose of this study is to examine the human resources management of workers in the hospitality industry by grasping the current situation of employees working in the service enterprise. As a result, corporate organizational support in the hospitality industry has a significant impact on the enthusiasm of employees. The enthusiasm of the employee is shown to be trusting, immersing, and satisfying in the work of the employee in the hospitality company, which can be seen as an organization, showing that the employee's passion plays a positive role in trust, immersion and satisfaction. As the employee's enthusiasm is reflected in the quality of the service product as a result, it can be regarded as the quality of the relationship that the employee is responsible for or positive feelings about the company in which he or she is in charge. Personnel management measures are required to strengthen pride and desire to achieve work so that employees can exercise their passion to feel trust, immersion, and satisfaction in their businesses and work. Therefore, it is necessary to provide tangible and intangible organizational support and introduce and implement personnel-related programs to enhance work pride and desire to achieve.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.187-211
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• 2002

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.131-139
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• 2006

This study investigated the effect of a coaching system(CS) on the employee's job satisfaction(JS) between the food service industry conducting and not conducting CS. A total of 342 employees were enrolled and the results were as follow. Firstly, relationship and willingness factors directly affected JS. Indirectly, work and relationship factors affected JS through the willingness factors. Secondly, when JS was compared at the service company conducting CS with that not conducting CS, work and relationship factors directly affected JS in the industry conducting CS, but only the relationship factor indirectly affected JS in the company not conducting CS. In addition, at the food service industry conducting CS, work factor affected willingness and competence factors, and therefore JS was affected indirectly, but relationship factor did not affect the willingness and competence factors. However, in the company not conducting CS, willingness only affected JS indirectly. Work factors directly affected JS, but through competence and willingness factors, work factor indirectly affected JS in the industry conducting CS. In the company not conducting CS, the relationship factor between employees affected the JS. In summary, CS increased JS through its direct effect on the work factor and indirect effect on the willingness and competence factors. Studies about CS are insufficient and CS remains in the introductory stage now, so further studies are necessary.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.127-133
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• 2006

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

• The Journal of the Korea Contents Association
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• v.7 no.12
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• pp.199-208
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• 2007

The Employment instability of current employees should be related to uncertainty of switching job for experienced ones. Therefore, the researcher would like to look into the influence which is taken by Job Insecurity after verifying Job Instability Recognition through employees and identification of the level into Trust in organization, In particular, for the employee who is working in a catering department and expected to be ranked highly among tourist companies concerning Job Instability Recognition. According to the result of a tentative theory that Job Insecurity will effect negatively to Trust, conversely, it does not give any considerable effects both Trust in colleague and company. It just turned out that the risky factor of their dismissal could come to a substantial consequence to Trust in Superior. In this regard, a study shows that there isn't any relation to Trust in colleague even though there Is the cause of being fired. In this sense, employees can assume that a work evaluation or relationship with their superior, who work together in the field, is related to the risky factor regarding their dismissal. In other words, it turned out that there was no difference between regular employee and non-regular employee in the matter of Job-Instability-Recognition.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.87-104
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• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.175-186
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• 2007

This study was conducted to investigate how job attitude and organization absorption of hotel employees influence their job satisfaction and present a plan for development to the high level based on the result. It carried out the survey with 289 cooks of special grade hotels in Seoul area. According to the result, organization absorption raised by .677 when emphasizing job roles and it raised .141 when stressing the organization behavior. Furthermore, it revealed that job roles and the factor of organization behavior influenced(p<05) job satisfaction, while job roles affected job achievement(p<05). What is more, it appeared that the factors of organization absorption significantly affected satisfaction and achievement each in statistics. Considering such results, it can be presented that job attitude of cooks in special grade hotels who have optimistic mind meaningfully influenced organization absorption and job satisfaction. It showed that even though the job imposed on the cooks of special grade hotels are relatively high, organization absorption goes up as job attitude is positive, which means high productivity connecting with job satisfaction in the end.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.35-50
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• 2011

This study aims at conducting an empirical research on customer satisfaction and customer loyalty targeting the customers of public enterprise hotel restaurants in downtown Seoul. It seeks to activate management as a result of customer satisfaction and customer loyalty based on the theoretical background and positive research. The collected data was analyzed in factor, reliability and multiple regression analyses by using the SPSS 12.0 statistical program. As a result of this study, it was shown that product service, employee service, customer management service and facility service all have influenced on customer satisfaction. Finally, the customer satisfaction has an effect on customer loyalty.