• 한국조리학회지
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• 제13권1호
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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.

• 한국조리학회지
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• 제10권3호
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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.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2018년도 제58차 하계학술대회논문집 26권2호
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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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• 제3권1호
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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.

• 한국식품조리과학회지
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• 제23권3호통권99호
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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.

• 한국콘텐츠학회논문지
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• 제10권3호
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• pp.355-363
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• 2010

본 연구의 목적은 이론적 배경과 선행연구를 통해 호텔직원의 근로가치관이 직무몰입에 미치는 영향을 살펴보는 것이다. 본 연구를 위해 회귀분석이 이용되었는데, 연구결과는 내적근로가치관이 직무애착, 직무책임감, 직무중요성에 유의한 영향을 주었고, 외적근로가치관도 직무애착, 직무책임감, 직무중요성에 유의한 영향을 주었다. 이 연구는 개인의 태도와 행동에 영향을 주는 근로가치관에 대한 이해와 분석, 활용을 통하여 조직목표 달성을 위한 조직구성원들의 행동관리의 효과를 높일 수 있을 뿐 아니라 가치관에 대한 분석을 통해 조직 내에 서로 다른 가치관을 소유하고 있는 조직구성원들의 문제를 이해하고 해결하는데 직접적으로 활용할 수 있을 것이다.

• 한국콘텐츠학회논문지
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• 제12권11호
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• pp.412-421
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• 2012

대고객 서비스를 직접 제공하는 관광호텔 종사원의 직무만족에 영향을 미치는 상사의 리더십을 연구함으로써 관광호텔 종사원의 직무만족도를 높일 수 있다. 이에 따라 본 연구에서는 관광호텔 종사원의 부서내 상사의 리더십이 상사에 대한 신뢰와 종사원의 직무만족도에 미치는 영향의 관계를 분석하였다. 연구결과, 상사리더십이 상사신뢰에 미치는 영향은 개별배려(.357)와 상황보상이 영향을 미치는 것으로 나타났으며, 상사리더십이 직무만족에 미치는 영향도 개별배려와 상황보상이 영향을 미치는 것으로 나타났다. 또한, 상사신뢰(.413)가 직무만족에 미치는 영향도 통계적으로 유의한 수준으로 나타났다.

• 한국식품조리과학회지
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• 제21권2호
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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.

• 한국조리학회지
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• 제22권5호
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• pp.277-294
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• 2016

본 연구의 호텔 식음료서비스 품질과 고객만족 및 브랜드 애호도 관계를 실증 분석하였다. 본 연구의 대상은 서울시내 특1급 호텔을 이용하는 소비자를 대상으로 설문조사를 실시하였다. 총 300부를 배부하여 265부를 회수하고, 불성실 답변 5부를 제외한 260부를 연구 분석에 사용하였다. 연구 결과는 다음과 같다. 호텔 식음료 서비스 품질은 종사원 서비스, 시설, 편의성, 탁월성의 4개 요인으로 구성되었으며, 가설 1은 호텔 식음료영업장의 서비스품질 요인이 고객만족에 정(+)의 영향을 미치는 것으로 나타났다. 가설 2는 종사원서비스, 시설이 기각됨에 따라 부분 채택되었다. 가설 3은 고객만족이 브랜드 애호도에 정(+)의 영향을 미치는 것으로 나타났다. 따라서 유의한 결과를 토대로 관리 강화를 통한 지속 가능한 경영을 통해 더욱 심화되는 경쟁 환경 속에서 경쟁력을 확보할 것으로 사료된다.

• 한국조리학회지
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• 제10권2호
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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.