• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.327-339
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• 2003

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ii ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 113 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin Bl, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohydrate: protein: fat (CPF) ratio of caloric nutrients was 40：26 : 34. This study concluded that: i) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ii ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants. (Korean J Community Nutrition 8(3) : 327∼339, 2003)

• Culinary science and hospitality research
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• v.17 no.3
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• pp.76-88
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• 2011

This study surveyed the recognition and satisfaction of food styling for cooks in a deluxe hotel. The most important item for cooks while cooking was 'taste' (57.7%) followed by 'sanitation' (25.9%). For food styling education in hotels, only 35.5% of the hotels surveyed had their own education program, and the media was the main source of food styling information (54.9%). Also, chefs studied food styling(49.6% of respondents) by themselves, for 'personal development'(73.8%). Average scale of recognition of food trends was $3.35{\pm}.83$, and that of the principles of food styling was $3.41{\pm}.84$. There were the significant differences in terms of the recognition of food styling in the age groups, cooking experience, and the positions. Moreover, cooks' overall satisfaction with food styling was found low with the average of $2.90{\pm}.89$. For the satisfaction with food styling based on the general characteristics, there was a significant difference in 'positions' (p<0.1) and 'education' (p<0.1), which suggested that the higher positions and education, the greater satisfaction with food styling.

• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.388-398
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• 2011

This study analyzes a correlation between organizational commitment, work values, job satisfaction and loyalty of the middle management in hotel enterprises. In other words, this research aims at drawing up theoretical and working-level implication through establishing the competition model of parameters and independent variables, which have an effect on loyalty of the middle management in hotels. Analysis showed that work values of the middle management play not a key role to mediate between organizational commitment and job satisfaction, and that internal values are higher than external values in route analysis of work values. Meanwhile, it was analyzed that the middle management of hotels make a long-service commitment with great satisfaction on the job. But there was no connection between their job satisfaction and loyalty. Consequently, it was confirmed through the analysis of the competition model that they rather attach significance to internal values and specificity of the hotelier than their satisfaction with work because of economic stability, and the loyalty of the middle management responds sensitively to the organizational commitment variables as a permanent job, sense of belonging, self-esteem.

• Science of Emotion and Sensibility
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• v.14 no.1
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• pp.49-58
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• 2011

This study is the one on space image and preference of stylish hotels. And in addition to them, it is the one to verify the minimal style arrangement in the survey results about verbal image and color image of stylish according to gender and age which are the precedent studies. The research result has found that there was no any meaningful difference in gender and age. And the result which extracted the representative languages to investigate correlationship between space image and verbal image of stylish has done that you feel that space image is stylish recognizing individual, sensuous, simple and urban characteristics. Also, space image and preference has done that there are B Hotel of Robby space, C Hotel of food and drink space and A Hotel of room space and color image and preference has done that there are respectively high brightness and low chroma, high brightness and low chroma and low brightness and low chroma. They are the same result with the minimal style arrangement which was recognized as the most stylish things in the precedent studies. It has found that the respondents recognize space image of Stylish hotels as refined, sensuous and individual one linguistically and space of high brightness and low chroma, low brightness and low chroma and low brightness and low chroma as the stylish things. The purpose of the study is to suggest the new design directions for stylish space display and design marketing.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.111-125
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• 2011

The purposes of this study were to understand the influence of culinary staffs burnout in deluxe hotels upon job satisfaction and turnover intention and empirically analyze the moderating effects by career and gender between the relations of burnout and job satisfaction. Based on total 309 employees obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, $X^2$=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, and RMSEA=0.046. SEM resulted that the non-accomplishment(${\beta}$-0.306, p<0.001) in hotels showed a negative significant influence on job satisfaction. Also, job satisfaction(${\beta}$-0.285, p<0.001) had a positive significant influence on turnover intention. The moderating effects on gender do not seem to exist, although its effects on career do. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.339-351
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• 2016

Current study conducted to verify the impact of emotional labor by Rapport on job burnout and organizational satisfaction from five-star hotel chefs located in Seoul. Survey distributed to employees who are working for department of foodservice from ten five-star hotels, and total 257 respondents were employed for data analysis. The Rapport was tested by using two sub-variables: enjoy relationship and personal bond, the emotional labor were measured by three sub-dimensions: surface behavior, emotional behavior, and inner behavior. Results found that enjoy relationships and personal bonds have significant influence on surface behavior, but the rapport have not significant impact on emotional behavior. In addition, only personal bond of rapport has significant influence on personal bon in present study. Furthermore, all elements of emotional behavior except surface behavior were significant predictors of job burnout, and organizational satisfaction. Hence, this study contributed to provide various practical implication as well as theoretical implications to managers or organizers of five-star hotels especially for foodservice employees.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.87-104
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• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.

• Journal of Digital Convergence
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• v.12 no.10
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• pp.97-108
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• 2014

The purpose of this study was to seek for solutions of activating convention hotels entering to the newly created market, focused on the case study of the convention hotel in KangwonLand in the competitive MICE environment. According to the analysis for reception setup for MICE, it is urgently required to improve shopping facilities, securing manpower, the accessibilities in KangwonLand convention hotel. This study suggests several ways to identify differentiation such as facilities discriminations, reasonable prices when holding conventions/events. It is also proposed that there is a need to focus incentive tour when marketing. To succeed in hosting events of MICE at the convention hotel, it appears to be considered to host large scale of domestic or overseas events, to measure reasonable room rates, promote niche market through middle or small scale events, attract customers to revisit and save transportation costs for participants. From the study, it is expected to find efficient ways to activate convention hotels through MICE market entry.

• Journal of Digital Convergence
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• v.15 no.7
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• pp.181-190
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• 2017

The purpose of This study was to find out the effects of the hotel advertising attitude and brand image on customers' purchase intention. For this study, a total of 306 questionnaires among collected data for customers who experience hotel service at five star hotels located in Seoul from April 1, 2015 to April 30, 2015 was to ensure a valid sample. As a result of the experiments which conducted by factor analysis and regression analysis, it shows positive significant effects in purchase intention of "feeling and persuade attitude factor" and "reputation and usefulness attitude factor", but it is not positively effected continual purchase intention in hotel customers. Also, it shows positive significant effects on hotel customers' purchase intention of "emotional brand image" and "physical brand image". From the study, it is expected to find efficient ways to activate purchase intention on hotel products through differentiated advertising and brand image. In addition, it should be considered that positive images building up emotional and physical characteristics in hotels for establishing consumer-brand relationship. From the study, it is expected to find efficient ways to activate purchase intention on hotel products through differentiated advertising and brand image.

• Journal of Distribution Science
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• v.14 no.4
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• pp.39-46
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• 2016

Purpose - Recently, as Korean culture and economy develops, Seoul has become a world-famed city. In Seoul, many special grade hotels have been constructed in order to accommodate many tourists from China, Japan and many other Asian countries. And the hotels entered into competition among themselves. Thus many changes are accelerated due to their mutual competition and manpower problems. In this situation, the role of higher officers above all is thought to be very important in order to enhance the management result and to make preparations for the kernel ability of the organization. Research design, data and methodology - This study was intended to verify how the leadership of the higher officers based on trust affects the job satisfaction of employees of the organization. In order to achieve the purpose of this study, some study models and hypotheses have been established through theoretical examinations. The subjects of this study were centered on the constituents of C-Hotel, M-Hotel, and D-Hotel. 200 questionaries were distributed and 190 questionaries were collected and thus the collection ratio was 91 percent. 8 questionaries which were regarded to be insincere or hard to analyzed were excluded. Finally, 182 questionaries were used for analyzing the factors and trust. For the purpose of the verification of hypotheses, structural equation was used. In order to verify the mediating effect of trust between the relationship of emotional leadership and job satisfaction, 'Three-step Mediated Regression Analysis by Baron & Kenny(1986) was utilized. The four hypotheses for this study are as follows: First, emotional leadership will have a meaningful influence on trust in the affirmative. Second, trust will have a meaningful influence on job satisfaction in the affirmative. Third, trust will play a mediating role in the relationship of emotional leadership and job satisfaction. Result - First, the emotional leadership and trust was found to effect a positive effect. Second, the trust and job satisfaction was found on a positive effect on job satisfaction. Third, the emotional leadership and job satisfaction was found to positive effect on job satisfaction. Fourth, the trust in the relationship between emotional leadership and job satisfaction was found that the partial mediating effect. Especially, in the case of the business of hospitality, human services as well as material resources become its keynote, and we can safely say that the degree of dependence toward human resources is very high. Accordingly, the leaders should display their leadership on the basis of abundant emotional and intellectual faculties so that they can grasp, understand and admit the diverse views of value and emotion of the organization constituents and that they can form emotional leadership. On the basis of the analysis results of the verification of hypotheses, some suggestions and uppermost limit of this study have been presented for further study.