• Culinary science and hospitality research
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• v.5 no.1
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.56-76
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• 2013

With a distinction made between contract breach and contract violation, this study develops a structural model that investigates whether each dimension of contract breach influences experience of a contract violation in the hotel industry. At the same time, the impact of such a violation on hotel employees' work outcomes has been studied. One hundred and seventy eight employees, who are employed in five star deluxe hotels participated in the study and a structural equation modeling(SEM) is employed. The result indicated that good working relationship, and training and development, a so called relational oriented breach, make positively significant impact on contract violation. Whereas, benefits and salary categorized as transactional oriented breach does not. Also, the suggested employee outcomes including high turnover intent, low job satisfaction, and person-organization fit have been influenced by contract violation. As a result, hotel practitioners need to clarify the contract items prior to employment and during employment and to prepare to react to unmet promises.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.247-254
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• 2014

The purse of this article is to analyze the effect of CSR(Corporate Social Responsibility) on organizational trust and job-esteem in the Hotel. Based on theoretical backgrounds, 3 hypotheses were derived and a regression model and AMOS was proposed. Analysis results are as follows: first, the higher degree of ethical responsibility and contributional responsibility have on active organizational trust positively. second, the relationship between CSR and job-esteem, only contributional responsibility affected intrinsic value and economic responsibility affected social reputation. third, the relationship between organizational trust and job-esteem, organizational trust had positive influence on intrinsic value and social reputation. In summary, the contributional responsibility among CSR was the key factors that affected employee's organizational trust and job-esteem directly or indirectly. We could lead employee's positive attitude as active charity and a portion of sale by returning to society. Therefore, Hotel should be improved employee's organizational trust with CSR consistantly and implemented policy that increase job-esteem as well.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.1-11
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• 2013

This study was conducted from 10 February 2011 until 2 March 2011 targeting culinary workers in deluxe hotels in Seoul. The data from 161 copies of questionnaire were analyzed using SPSS 17.0 for the factor analysis and the reliability test, and the multiple regression analysis was performed to verify the hypotheses. The results are as follows. First, correlation among interpersonal attachment, job satisfaction and job attachment showed that stable attachment had a significantly positive(+) effect on job satisfaction and job attachment. Second, unstable attachment had a negative effect on job satisfaction. Moreover, there were no correlations between job satisfaction and job attachment by the types of attachment. Third, for the effect of interpersonal attachment on job satisfaction, the stable one had a significantly positive(+) effect on job satisfaction; however, avoidant and unstable ones didn't have a significant effect on job satisfaction. Consequently, the results of this analysis suggest the future direction of culinary workers.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.78-88
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• 2017

The main goal of this study was to demonstrate the causal relationships between multi-dimensional work-values, job satisfaction and task performance of Y generational employee in the Korean hotel industry. In order to achieve the purpose, the data were collected from Y generational employees working in the major cities in Korea. To analyze the data, frequency, exploratory factor analysis, reliability analysis, PROCESS Macro analysis and simple regression analysis were undertaken by using SPSS 18.0. The results were as follows; 1. Work-values were found out as five factors; Prestige workvalues, Personal development work-values, Work condition work-values, Personal welfare work-values, Social/ Altruistic work-values. 2. All five factors were found to be significant in enhancing job satisfaction. 3. Two factors which were prestige work-values and personal welfare work-values were found to be significant in facilitating task performance. 4. Job satisfaction was revealed as a mediator between all work-value factors and task performance. This study provided practical information about work-values of Y generational hoteliers to positively affect their job satisfaction and task performance. This study also confirmed that it is important to enhance job satisfaction in order to make employees perform their service duties better.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.22-38
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• 2003

This study divided all cooking-related employees into hotel organization and family restaurant organization, and analyzed the present duties´ characteristics along with an analysis on population statistics. Also, the study examined each employee´s recognition degree of his/her duty in each group and investigated which knowledge and skill they thought as important parts for their developing ability and attaining duties in the future. The collected data tell the followings; with respect to the characteristics of the employees´ duties, the characteristics of hotel employees were different from those of family restaurant employees; in case of hotel employees, the characteristic items recognized at a high level were the importance of duty, independence, self-reliance, the knowledge degree, career, controlling-ship, and development-ship. On the contrary, in case of family restaurant employees, the highly recognized items were complexity of duty, stagnation-ship, and human relationship. Generally, it was clear that family restaurant employees showed more complaints than hotel employees did in the section of recognition degree on the present duties. The imperfect matter is that this study could not specify particulars or details of knowledge and skills that are necessary to make a perfect food-service company. However, this study will become a basis to develop further research on a perfect supposition and detailed particulars by detailed variables in a demonstrative way.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.64-78
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• 2010

This study aimed to investigate the effect of charismatic leadership and transactional leadership on organizational commitment among cuisine employees in hotel. It also examined the moderating effect of job satisfaction between leadership and organizational commitment. The findings might delineate very meaningful suggestions and implications to enhance organizational commitment for cuisine employees. The result showed that both of leadership styles had significantly positive effects on employees' organizational commitment. In particular, charismatic leadership had more powerful effect than transactional leadership did on organizational commitment. In addition, job satisfaction showed moderating effects between charismatic leadership and organizational commitment. This study concluded with discussion and implications for hotel managers and future research directions.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.111-129
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• 2013

The purpose of this study is to understand the interrelationships among hotel employees' perception of job stress, burnout and counterproductive work behavior in a deluxe hotel. A total of 362 employees working for deluxe hotels in Korea participated. The results showed a positive relationship between employees' perceptions of job stress and burnout. Participants who reported a high level of burnout were more likely to manifest counterproductive work behavior. In addition, employees' prevention focus showed that moderating effects in the causal relationships between employees' burnout and counterproductive work behavior. Limitations and future research directions are also discussed.

• Journal of the Korea Safety Management & Science
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• v.17 no.4
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• pp.305-319
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• 2015

Among recent management innovation activities of hotel, one of the most important competitive advantage through customer satisfaction, and to which members of the organization's service orientation is essential. The hotel's service orientation is closely related to the organization's culture. In this study, the organization's service-oriented culture, the internal service quality, emotional commitment and continued commitment and ultimately affects the employee's influence on customer orientation will look at that. Results and implications of this study can be summarized as follows. the internal service quality among the factors corporeality, responsiveness and assurance, empathy, job satisfaction showed a significant influence on the type of empathy and emotional commitment castle had a significant impact on. With these results, relationships with colleagues within the organization, such as work environment and job satisfaction and emotional commitment, the atmosphere is very important to know that you can affect. Therefore, the members of the hotel to increase customer satisfaction and organizational commitment, corporate culture, business as well as collaboration with colleagues to share the emotional atmosphere of sympathy for the business environment will get improved.