• 한국조리학회지
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• 제5권1호
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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.

• 한국조리학회지
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• 제19권4호
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• pp.56-76
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• 2013

직원들의 긍정적인 조직행동을 이끌어야 하는 의무가 있는 호텔 산업에서 심리적 계약 모델을 확장시켜야 할 필요성이 제기되었다. 이 연구는 심리적 계약위반을 인지된 계약위반과 경험된 계약위반으로 나누어, 인지된 계약위반의 하위 개념들이 경험된 계약위반으로 전이되는지와 경험된 계약위반이 호텔직원의 조직행동에 영향을 미치는지를 구조모형방정식을 이용하여 규명하였다. 특 1급 호텔 근무자를 대상으로 하여, 178부의 설문이 최종 분석에 이용되었으며 데이터 분석을 위해 SPSS 19.0과 AMOS 4을 이용한 구조모형방정식을 통해 연구가설의 유의성을 측정하였다. 연구 결과로, 긍정적인 업무관계와 교육과 커리어 개발과 같은 관계지향적인 계약의 위반은 경험된 계약 위반에 정(+)의 영향을 미치는 것으로 나타났다. 반면, 임금과 복리후생과 같은 거래지향적 계약위반은 경험된 계약위반에 영향을 미치지 않는 것으로 나타났다. 또한, 높은 이직의도, 낮은 직무만족과 개인 조직 적합성을 포함한 조직행동은 경험된 계약위반에 의해 영향을 받았다. 결과적으로, 인지된 계약위반은 부분적으로 경험된 계약위반으로 전이되며 호텔 관리자는 계약항목을 명료화 하고 부합되지 못한 계약 등에 대하여 대응할 준비를 할 필요가 있다.

• 한국콘텐츠학회논문지
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• 제14권10호
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• pp.247-254
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• 2014

본 연구의 목적은 기업의 사회적 책임이 호텔 종사원의 조직신뢰 및 직업존중감에 미치는 영향을 분석하는데 있다. 이론적 배경을 토대로 세 개의 가설을 설정하였으며 회귀분석과 AMOS로 검증하였다. 분석결과 첫째, 윤리적 책임과 기부적 책임정도가 높을 수록 조직신뢰에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, CSR과 직업존중감과의 관계에서, 기부적 책임은 내재적 가치에, 경제적 책임은 사회적 평판에 영향을 미치는 요인으로 나타났다. 셋째, 조직신뢰와 직업존중감과의 관계에서, 조직신뢰는 내재적 가치와 사회적 평판에 유의미한 영향관계가 있음을 확인하였다. 요약하면, 호텔의 CSR중 기부적 책임이 종사원들의 조직신뢰와 직업존중감에 직간접적 영향을 미치는 핵심요인으로, 적극적 자선활동과 판매액의 일정부분을 사회에 환원함으로써 종사원의 긍정적 태도를 유도할 수 있다. 따라서 호텔은 일관된 사회적 책임활동으로 종사원들의 조직신뢰를 향상시키고 직업존중감을 높일 수 있는 정책을 시행해야 할 것이다.

• 한국조리학회지
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• 제19권1호
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• pp.1-11
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• 2013

본 연구는 2011년 2월 10일부터 2011년 3월 2일까지 서울지역 특급호텔 조리종사자를 대상으로 실시하였으며, 총 161부에 대하여 SPSS 17.0을 이용하여 요인분석과 신뢰성 검증을 실시하고 제시된 연구가설을 검증하기 위해서 다중회귀분석을 실시하였다. 분석결과 첫째, 대인애착, 직무만족과 직무애착 간의 상관관계를 조사한 결과 안정형 애착은 직무만족과 직무애착에 유의한 정(+)의 상관관계가 있는 것으로 나타났다. 둘째, 불안형 애착은 직무만족에 부(-)의 상관관계를 보였다. 그리고 애착 유형에 따라 직무만족과 직무애착과의 상관관계가 없는 것을 확인할 수 있다. 셋째, 대인애착이 직무만족에 미치는 영향을 분석할 결과 안정형은 직무만족에 유의한 정(+)의 영향을 미친 반면에, 회피형과 불안형은 직무만족에 유의적인 영향을 미치지 못하는 것으로 나타났다. 따라서 이와 같은 분석결과를 바탕으로 외식조리종사자의 유용한 시사점을 제시하였다.

• 한국조리학회지
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• 제13권1호
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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.

• 한국조리학회지
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• 제23권6호
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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.

• 한국조리학회지
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• 제9권1호
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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.

• 한국조리학회지
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• 제16권5호
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• pp.64-78
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• 2010

본 연구의 목적은 호텔 조리부서의 유연한 조직운영을 위하여 카리스마적 리더십과 거래적 리더십이 조직 몰입에 미치는 영향에 관하여 연구하고, 더불어 리더십과 조직 몰입의 관계에서 직장 만족의 조절 효과를 검증하고자 하였다. 분석결과, 카리스마적 리더십과 거래적 리더십은 모두 조직 몰입에 긍정적인 영향을 미치는 것으로 나타났으며, 이 두 리더십의 유형 중 거래적 리더십 보다는 카리스마적 리더십이 직원의 조직 몰입을 향상시키는 것에 더 많은 효과가 있는 것으로 나타났다. 또한 카리스마적 리더십과 조직 몰입의 관계에서 직장 만족의 조절 효과가 있는 것으로 확인되어 직장 만족이 높은 조직일수록 카리스마적 리더십을 발휘하는 것이 직원의 조직 몰입을 향상시키는 것에 큰 효과가 있음을 알 수 있었다.

• 한국조리학회지
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• 제19권2호
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• pp.111-129
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• 2013

본 연구에서는 호텔 종사원의 직무스트레스와 소진, 반생산적 행동과의 유기적인 인과관계를 고찰하였으며, 이러한 인과관계에서 종사원의 조절초점에 따른 조절효과를 추가적으로 검증하였다. 서울지역 특급 호텔 종사원 362명을 대상으로한 표본을 바탕으로 분석하였으며, 연구결과, 종사원의 직무스트레스는 소진에 유의한 영향을 주었고, 소진은 반생산적행동에 유의한 영향을 주는 것으로 나타났다. 따라서 종사원이 근무 상황에서 자신의 직무에 대한 스트레스가 높아지면 소진이 일어나고 이로 인해 반생산적 행동의 경향도 높아지게 되는 것으로 추측된다. 더불어 종사원의 소진과 반생산적 행동 사이의 인과관계에 있어서 종사원의 조절초점 중 예방 초점이 유의미한 조절효과를 보이는 것으로 조사되었다.

• 대한안전경영과학회지
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• 제17권4호
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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.