• Culinary science and hospitality research
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• v.21 no.2
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• pp.11-26
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• 2015

The purpose of this study was to understand the influence of non-verbal communication of coffee shop employees on brand image and customer satisfaction. Based on a total of 317 samples obtained for empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 3 hypotheses using the AMOS program. The hypothesized relationships in the model were simultaneously tested through the use of a structural equation model(SEM). The proposed model provided an adequate data fit, ${\chi}^2=434.380$ (p<0.001), df=178, CMIN/DF=2.440, GFI=0.886, AGFI=0.852, NFI=0.900, CFI=0.938, RMSEA=0.068. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that kinesics(${\beta}=.311$), paralanguage(${\beta}=.242$), physical appearance(${\beta}=.382$) and proxemics(${\beta}=.481$) had a significant positive influence on brand image. In addition, brand image(${\beta}=.217$) had a significant positive influence on customer satisfaction. Furthermore, the effect of coffee shop employee non-verbal communication on customer satisfaction was found to be partially mediated by the brand image.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.13-28
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• 2015

This study analyzes how service quality is affected by individual empowerment and job satisfaction of food service industry employees. Based on preceding research, the independent variables used in this study focus on the matter of empowerment--specifically, 'autonomy', 'meaningfulness', 'respect', and 'capability'. The dependent variables are 'job satisfaction' and 'quality of service'. Based on data obtained through this study, a tentative theory is proposed: food service industry employee job satisfaction positively affects quality of service. In particular, 'autonomy' and 'meaningfulness' positively correlate with job satisfaction. However, 'respect' and 'capability' do not seem to influence job satisfaction. On the matter of 'empowerment', a tentative theory is also proposed: employee empowerment in the food service industry positively affects quality of service, with 'autonomy'(b=.257) the most significant influence, 'meaningfulness'(b=.221) the second, and 'respect'(b=.214) the third. 'Capability'(b=-.172) exhibited no correlation with quality of service. The essential finding of this study is as follows: employees' job satisfaction in the restaurant franchise domain positively affects quality of service.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.431-441
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• 2014

In order to maximize customer's satisfaction, high-value service needs to be created by reducing service delivery errors and miscommunications. Employee's job rotation experience will help them to reduce errors and develop their career. The purpose of this study is to examine the effect of job rotation on employability and subjective career satisfaction. The results clarifies the hotel's job rotation system and examine the relationship among job rotation, employability and subjective career satisfaction. Taking samples from full-time workers in hotel, total 370 participants were used in the analysis. The SEM approach was used to analysis the data with AMOS 20.0. The results show that job rotation has a positive influence on employability and subjective career satisfaction. Moreover, employability has a partial mediation effect between job rotation and subjective career satisfaction. Therefore, the study contributes to generate theoretical and practical implications in hospitality industry.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.352-360
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• 2009

This study is to find out influences of self-leadership on team-work, job satisfaction and organizational commitment. To research and analyze, from October 1st to 25th in 2008, the questionary distributed 420 working employees in wine & dining five star hotel in Seoul, then used for data analysis 356. The results come up with; First, behavior-focused strategies and natural reward strategies positively had significant team-work, and also team-work highly had significant job satisfaction and organizational commitment. Second, there was not showed up any significant relationship between constructive thought pattern strategies and team-work. The implication of this study is that if hotels provided self-leadership training programs to employees working at wine & dining, those would have increase self-leadership, positively effect employee satisfaction and organizational commitment. Ultimately it will bring positive effect customer satisfaction as well.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.237-246
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• 2014

The purpose of this study is to examine the relationship between customer orientation and organizational justice in hotel industry. Data were collected from employees who are working in the hotels of Seoul, South Korea and total 321 was used in data analysis. As a result of multiple regression analysis, the distributive justice and interactional justice had a positive effect on the customer orientation. However, the procedural justice had no effect on the customer orientation. Moreover, the type of employee moderates the effect between distributive and procedural justice and customer orientation, but, there was no significant moderated effect of employment type between the interactive justice and the customer orientation.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.967-974
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• 2013

The purpose of this study is to measure the priority items according to attributes and analyze the differences between the importance and satisfaction rates through the IPA for the university service. The results in the study are as follow: First, from the result of the factorial analysis, 5 factors are included First, the possibilities for development of universities, universities' physical environment, Universities' administrative (employee) services, majors' educational services, and majors' laboratory environment. Second, as the total average value for important attributes of the universities is 3.50 and the average value of satisfaction is 2.91, there were significant differences (p<0.001). Third, in the analytical result of IPA, the 1st quadrant includes faster developments than other universities, departments' characterization, etc. The 2nd quadrant includes the convenience to issue all kinds of certificates, kindness of administrative staffs, etc. The 3rd quadrant includes convenience of the procedure to improve unsatisfactory services, development efforts to benchmark advanced universities, etc. Finally, the 4th quadrant includes heavy investments in education and environment, efforts to reflect students' demands, and needs, etc. Even though the importance of research subjects related to university services for these attributes is high, they are not fully satisfied, and there are plenty of dissatisfied students. Therefore, urgent supplementations to increase students' satisfaction rates are important. Form the results of the study, it has been found that urgent efforts to improve satisfaction rates of university students who major in catering cooking in the university services are essential and special plans to build competitive systems which can provide high-quality services are also necessary.

• The Journal of the Korea Contents Association
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• v.15 no.3
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• pp.378-387
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• 2015

The purpose of this study was to research the relationships among transformational leadership, emotional intelligence, organizational citizenship behavior and job performance of employees in hotel corporations. Transformational leadership is associated with higher levels of organizational citizenship behavior and job performance by their employees. And emotional intelligence is an important antecedent of work related outcomes such as organizational citizenship behavior, intention to quit and job performance. To accomplish this study, it was determined that the analysis derived from a hypothesis and literature reviews and data collected from 201 employees in hotel corporations. The results of empirical analysis showed as follows. First, Transformational leadership has a significant influence on emotional intelligence, organizational citizenship behavior and job performance. Second, Emotional intelligence has a significant influence on organizational citizenship behavior Third, mediating effects of employee's emotional intelligence in the relationship between transformational leadership and organizational citizenship behavior was confirmed. Based on these findings, the implications and limitations of the study were presented including some directions for future studies.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.252-266
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• 2016

The purpose of this study is to verify a relationship among service quality and customer satisfaction of wedding hall restaurants, and recommendation intention, as well as the moderating effect of image of wedding halls and hotels on the relationship. A hierarchical regression analysis thorugh SPSS was conducted to test the model hypotheses. Research samples were collected from 331 customers of wedding hall restaurants and hotels located in Seoul. The findings and implications of the research can be summarized as follows. First, the employees, facilities and environment service, and convenience of wedding hall restaurants had a positive effect on customer satisfaction of wedding hall restaurants. Second, evidence suggested that service quality of wedding hall restaurants had a positive effect on recommendation intention. Third, while there was a negative moderating effect of image of wedding halls and hotels between food and employee service quality and customer satisfaction, a positive moderation effect of image of wedding halls and hotels was found. Fourth, there was a negative moderating effect between customer satisfaction and recommendation intention.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.139-153
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• 2011

The study is a hotel firm's brand evidence on the switching and relational performance by identifying a causal relationship to the differentiated and competitive was to provide useful information. Units of samples for evidence of brand switching hotels in Seoul participated in surveys customers in 2011, from June 10 to 20 July 2011 for a total of 500 copies for distribution and the Department of dual 408 with SPSS 18.0 and AMOS 18.0 Using factor analysis and reliability verification carried out, and presented research in order to test the hypothesis covariance structure analysis was performed. Analysis, employee services switching barriers and switching costs showed no significant affect. Switching barriers and switching costs, brand name, image congruence transition castle wall and switching costs, alternative attractiveness showed no significant visible results. And perceived price on switching barriers to conversion rates showed was significant affect. Second, switching barriers, switching costs, alternative attractiveness and that the relationship, to help conversion of non-financial performance showed no significant affect. Third, the practitioner services, brand names, images, match the castle there, and non-financial performance of the transition showing a statistically significant result was found.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.225-234
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• 2005

The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.