• Asian Journal of Business Environment
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• v.5 no.4
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• pp.73-81
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• 2015

Purpose - This study investigated the effects of leaders of national universities on faculty creativity. The study examined transformational leadership and creativity theories and investigated self-efficacy, the parameter between transformational leadership and creativity, to examine its moderating effect and provide policy implications for national universities. Research design, data, and methodology - This study built four hypotheses based on the literature review, and tested these using a survey methodology. The collected data were analyzed using SPSS 15.0. Result - At the national universities, the results were as follows: charisma of leaders had a positive influence on member creativity; intellectual stimulus of leaders had a positive influence on member creativity; and, individual consideration of leaders had a positive influence on member creativity. Therefore, leaders' transformational leadership had a positive influence on member creativity. Conclusion - Creativity is thought to be important for organizational survival and continuous development at rapidly changing education administrations. Educational administration leaders should exercise transformational leadership to develop member creativity. Member self-efficacy, which had a mediating effect on creativity, requires leadership to develop it.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.485-494
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• 2021

With increased competition in various industries comes increased organizational pressure to develop. Human resources are the most important assets in an organization because it is a source capable of directing, maintaining, and developing organizations to meet various demands of society and times. This study aims to analyze the effect of workload on turnover intention mediated by work stress and work engagement at four-star hotels in Surabaya Indonesia. In this study, data collection was obtained using questionnaires and saturated sample methods. The sample in this study is all employees at four-star hotels in Surabaya Indonesia, totaling 60 respondents. Partial Least Square approach was used for model analysis. The results showed that workload has a significant effect on turnover intention. Workload also has a significant effect on work stress and work engagement, and work stress and work engagement have a significant effect on turnover intention. The findings of this study suggest that four-star hotels in Surabaya Indonesia need to pay more attention to the tasks that are allocated to employees according to their abilities so that employees do not feel overwhelmed and can complete these tasks optimally, on time, and they need to create a strategy to relieve employee stress during work.

• Proceedings of the Korean Society of Computer Information Conference
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• 2020.07a
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• pp.163-166
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• 2020

호텔기업은 최고의 서비스를 주고받는 산업으로 다른 기업과의 비교우위를 위하여 우수한 인력개발을 통해 조직의 효율성을 확보하는 전략에 초점을 맞추어 왔다. 따라서 본 연구는 호텔종사원을 연구대상으로 선정하여 첫째, 관계갈등이 조직시민행동에 영향을 미칠 것이다, 둘째, 과업갈등이 조직시민 행동에 영향을 미칠 것이다. 셋째, 관계갈등과 조직시민행동과의 관계, 과업갈등과 조직시민행동과의 관계에서 셀프리더십의 조절을 살펴보았다. 자료 수집을 위한 설문조사는 서울 경기도 지역의 특급호텔 종사원을 대상으로 400명에게 설문을 실시하였다. 분석결과를 예측해보면 첫째, 관계갈등은 조직시민행동에 유의미한 관계를 미칠 것으로, 둘째 과업갈등은 조직시민행동에 유의미한 관계를 미칠 것으로, 셋째, 셀프리더십은 관계갈등과 조직시민행동간의 관계에서 조절변수의 역할을 넷째, 셀프리더십은 과업갈등과 조직시민행동에 조절효과를 미칠 것으로 판단되어 진다. 조직시민행동의 예측변인으로서 관계갈등과 과업갈등에 대하여 탐색적인 수준에서 연구가 이루어졌음에도 관계갈등과 조직시민행동 그리고 셀프리더십의 상호작용을 다룬 연구가 이루어진 것에 의미가 있다. 또한 관계갈등과 조직시민행동의 관계를 조절하고 과업갈등과 조직시민행동과의 관계를 조절할 것으로 예측되어지는데 이는 후속연구의 바탕이 될 수 있을 것이다. 이런 연구결과를 바탕으로 조직의 관리자는 관계갈등과 과업갈등을 최소화 하고 조직시민행동을 높일 수 있는 방안에 대한 다양한 자기개발 및 프로그램을 개발하고 종사원에게 제공하여 건실한 조직문화를 이루어야 하겠다.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.172-183
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• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.37-49
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• 2010

The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees' satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, manager in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.33-56
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• 2005

The purpose of this study is to understand the critical role of customers' perceived service quality. in relationship marketing. This paper examined the relationships of service quality with customer satisfaction, and investigated the effects of trust and commitment. Data were collected from 242 people at hotel located in Taegu city. LISREL provided satisfactory model-fits in measurement model and structural equation model. The empirical results indicated that first, service quality takes strong effect on customer satisfaction and trust but not on commitment. Second, trust and commitment are importantly influenced by customer satisfaction. Third, service quality was found to indirectly contribute to trust and commitment. Finally, customer satisfaction is effective mediators linking service quality to trust and commitment. The effects of these variables on trust and commitment, which are based on social exchange theory, were empirically confirmed.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.265-276
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• 2016

In this study, what is motivation factors through academic study about whether to choose a career for chef and analysis career choice motives and IPA between importance and satisfaction and motivation was to analyze the impact of factors affecting satisfaction. The impact on job satisfaction according to the chef choose the real motivation, self-centered, values, etc., but having a significant impact on satisfaction stable did not have any effect on satisfaction. Therefore, the management runs the company makes employees motivate to engage in promoting stability through increased opportunities to employees, the ability to demonstrate opportunities, compensation, career development, work environment improvement. In addition, unlike the restaurant operated by individually casinos and luxury hotels apply overtime, laundry service, employee cafeteria, night shift allowances, operated by the Labor Standards Act such work 40 hours, but the non-corporate individual restaurant or newly opened hotels that still don't have it showed the low importance for welfare benefits, and expected to have a high turnover rate.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.1-23
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• 2016

This research attempts to analyze the relationship among leadership, LMX and organizational achievements for chefs in the Jeju district. The results of the research revealed that the leadership type only affected the servant leadership of LMX. Furthermore, the job satisfaction for leadership and LMX was influenced by organizational commitment. Therefore, to strengthen the relationship of LMX, the leadership type's servant leadership must be the essential link between the relationship of LMX, and LMX serves as the link between leadership and organizational achievement. Ultimately, to augment the employer-employee relationship, the factors of servant leadership must be applied, for example, by taking good care of the workers, persuasion, attentively listening to the workers, sympathy, and suggestion of vision, as well as the mutual link and respect among the employers and employees, all of which were shown to have positive influences on the organizational achievements.

• Journal of Global Scholars of Marketing Science
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• v.17 no.1
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• pp.77-100
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• 2007

This study investigates the relationship between restaurants' environments and customer voluntary performance, and examines how restaurant value, quality and overall satisfaction play a mediating role between restaurants' environments and customer voluntary performance. In addition, this study investigates the structural relationships among restaurant's value, quality and overall satisfaction. For these purposes authors developed a structural model, which consists of several variables. The data were collected from 723 respondents and was analyzed with SPSS!PC+ 12.0 and LISREL 8.5. The findings are as follows. First, the menu characteristics have a significant positive influence on the value and quality of restaurants. Second, the employee service characteristics have a significant positive influence on the quality through mediating role of value variables. Third, the facilities/atmospheres have a significant positive effect on the value and quality of restaurants. Fourth, in-restaurant promotions have a significant positive effect on the value and quality of restaurants. Fifth, the customer value has a significant effect on the restaurant quality and overall satisfaction, and the restaurant quality has a significant effect on the overall satisfaction. Finally, the overall satisfaction has a significant effect on the customer loyalty, participation, and cooperation.