• Culinary science and hospitality research
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• v.14 no.4
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• pp.339-356
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• 2008

The purpose of this study is to provide the developmental basic data of a change in shift work types by making a self-administered survey of the effect of commitment by shift work and the open kitchen system on job satisfaction and job stress, and mutual relation between variables on 287 cooks in luxury hotels. Analysis showed that the operation of the shift work system was effective in reducing the internal stress of the cooks, their external stress, or their self-uncertainty on the job, and the business by the open kitchen system was effective in raising self-esteem. In addition, job commitment by shift work and the open kitchen system were effective in promoting the job satisfaction of employees, interpersonal relations, promotion, benefits and wages. Consequently, the decrease of external and internal stress or self-uncertainty and the improvement of job satisfaction can be connected with the increase of productivity or cost reduction. Therefore, the open kitchen system should be properly applied to the shift work system, along with sanitation, safety and the periodic checkup of kitchen.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• Korean Journal of Occupational Health Nursing
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• v.16 no.1
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• pp.78-88
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• 2007

Purpose: The Purpose of this study is to build up model of the emotional labor worker's health. Methods: Data was collected from 230 emotional labor workers from 2 department stores, 2 insurance companies, and 3 hotels located in Seoul and Kyung-gi areas, by the health managers and team leaders. For data analysis, descriptive statistics, pearson correlation, factor analysis and covariance structure analysis were used by SPSS window 10 version and AMOS 4.01. Results: The hypothetical model showed a goodness-of-fit to the empirical data(GFI=0.90, RMR=0.04, NFI= 0.79, PNFI=0.64). Eight out of fifteen paths of the model were accepted, while the other seven paths rejected. : From 'surface acting' to 'health', from 'social support' to 'surface acting', from 'social support' to 'health', from 'factors of organizational culture' to 'surface acting', from 'factors of organizational culture' to 'deep acting', from 'personal factor' to 'social support', from 'factors of organizational culture' to 'social support', from 'routine stress' to 'social support'. In conclusion, it has been confirmed that surface acting and social support were dominating factors to the health of emotional labor workers. Conclusion: In order to manage the health of emotional labor workers, it is imperative to develop a strategy to reduce their surface acting.

• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.452-461
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• 2010

This paper is to investigate the correlation between leadership and organizational culture, and is to find out the influence of leadership and organizational culture on employee's job attitude in hotel industry based on the survey data from 274 hotel employees working in 13 deluxe hotels in Seoul. As a result of empirical analysis, all leadership attributes(charisma/inspiration, service/consideration, reward) were correlated with organization culture factors(group oriented, stratified oriented, innovative oriented, rational oriented). And reward, service/inspiration were significantly influenced on employee's job attitude. As a whole reward based on compensation was more important attribute than other leadership attributes on organizational culture factors, employee's job attitude. And group oriented, stratified oriented culture were positively influenced on employee's job attitude.

• Journal of the Korean Society of Costume
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• v.60 no.3
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• pp.56-65
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• 2010

It is time to create an image of Korea that uniquely defines and represents the nation to the world, by incorporating Korean traditions with the cultural industry. To this end, it is important to see the beauty of Korean tradition from an academic perspective and further explore its utility from an industrial viewpoint. This study is intended to design uniforms for employees in Korean restaurants at hotels or docents in Korean-styled museums. In doing so, we eyed on Baeja, a Korean traditional vest as the cultural archetype, and created cultural products. As our archetype, we chose two pieces of Baeja : one excavated from the tomb of Suryun Sim (1534-1589) which is displayed in the Gyeonggi Provincial Museum, and the other from Byeon of the Jeonju Lee family (1636-1731) in Suk Joo-Sun Memorial Museum at Dankook University. We also adopted Dapho with a Korean traditional vest with long length. Based on these cultural archetypes, seven products were developed. With the traditional food and way of living in Korea being more and more recognized in the global stage, it would be continuous creation and development of cultural contents with history and story rooted in the cultural heritage of the nation that could enrich our culture by bringing traditions back to the modern days to incorporate the past into the present. It is important to restore traditions when developing cultural products. However, it is also critical to commercialize ideas with stoη and creativity in the market for cultural products.

• The Research Journal of the Costume Culture
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• v.9 no.5
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• pp.687-699
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• 2001

This study intended to survey whether or not hotel employees were satisfied with their uniforms. Through this study we hoped that the study will bring about improvement in hotel employees'uniforms. We also hope to offer desirable alternatives if dissatisfaction is shown. The study results are as following: 1. 59.2% of employees indicated that they were comfortable and felt a sense of belonging when wearing their uniforms. 2. 46.1% of employees asked, stated that their uniform identified which hotel they were employed at. 59.2% of employees gave average credit that the uniforms which they were shown the various positions held within at a hotel. 3. Woman believed more strongly than men that their uniforms distinguish them from other hotels. Older people were more positive about it than younger people were. 4. 55.3% of employees felt that improvement in uniforms was necessary. 22.4% of employees were satisfied with the uniform they wear, therefore generally the level of dissatisfaction is quite high. 5. 59.2% of the survey showed that they have to improve the design of uniform they wear and 25% showed the function of the uniform needed improvement also. 6. 50% of employees believed that color and design is mediocre. 46.7% complained of bad sweat absorption. 7. Preference in uniform are follows: 78.9% prefer comfort. 63.2% prefer a more fashionable design and also different colors in uniform in different departments. 8. This study shows that employees in the hotel industry would like to consider in the following order comfort (76.3%), design, color, and cost to be taken into account when uniforms are made.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.297-310
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• 2014

The objective of this research is to evaluate the web standard as well as web compatibility of English homepage of tourist information manage local government. Thru this research, effective information and service can be provided to increasing foreign visitors and compatibility of English homepage can be strengthened. SortSite, a web compatibility measurement tool and UNICORN, a web standard measurement tool were utilized for this research. Chrome, Internet Explorer, Firefox, Safari and Opera were targeted for evaluating web compatibility and observance rate of Markup grammar and CSS grammar was checked for evaluating web standard. Research result showed that 46.7% of Chrome version ${\leq}34$ and 35 didn't observe the web compatibility while 95.6%, 53.3%, 53.3%, 53.3% and 55.6% of Internet Explorer version in order of 7.0, 8.0, 9.0, 10.0 and 11.0 didn't observe the web compatibility. Concerning Firefox, 75.6% and 48.9% of version in order of ${\leq}6.0$ and 7.0 didn't observe the web compatibility and 37.8% of Opera version ${\leq}12.17$ and ${\leq}21$ didn't observe the web compatibility. Regarding the web standard, 80% of English homepage didn't observe Markup grammar and 60% of them didn't observe CSS grammar. Therefore, urgent improvement of web compatibility and web standard is required.

• The Journal of Information Technology
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• v.5 no.1
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• pp.143-156
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• 2002

Tourist Information Center has been played an important part of role in the promotion of tourism for both inbound and domestic market. The purpose of this paper is to examine the situation of our tourist information centers in context with information and personnel service. As a result we suggested some findings. According to studies, tourism information provided by TIC is critical and decisive for specific travel type and leisure travelers visit TIC more often than the other types of travelers. The specific aspects of tourism information is accuracy and currency which based on the characteristics of intangibility and perishability. According to this encouragement tourism information system should have to shifted to internet basis. This movement enabled tourism industry to make the atmosphere for portal or hub site for the effective operation of this system. The regionally networked system can make it possible to cope with some characteristics of tourism products. Reservations and information retrievals are major function of portal site. The data from suppliers (hotels, restaurants, event organizers, transportation, attractions etc) must be up-dated, controled by regional TIC and the connections should be extended among the regional TICs.

• Korean Institute of Interior Design Journal
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• no.6
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• pp.15-20
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• 1995

In this paper, a strategy for utilizing the Korean tradi-tional spaces and interior design elements in inner space in order to express Korean-style interior design has been studied. Characteristics of Korean tradition was gathered from literatures in two categories; space and el-ements. Space again has been studied in detail in the area of split, continuity, hierarchy, elasticity, dynamics. And study of elements includes floor, wall, ceiling, dan-chung, lattice, laytiles on a roof, rafter, extended eaves, the line of eaves. 30 Korean restaurants were selected, analysed and compared with literature review. Based on the compari-son, a strategy for proper expression and utilization of Korean tradition is suggested. In the process of compari-son, current status of implementation and problems were found. Traditional elements are used in about 50% of Korean restaurants located in hotels, and 25% of those located in department stores. With the survey and other professional's opinions, an implementation plan is suggest-ed as follows; 1. Succession design method of tradition should use main-ly amelioration method and use copy and partly abstraction method. 2. Expression of tradition has to include all of space, ele-ments, and decoration. In space structure, Korean tra-dition space structure must be applied. 3. In order to design with feeling of Korean tradition, various different Korean elements have to be used. 4. In order to express high quality design, high-quality elements has to be used.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.153-171
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• 2002

This study had three major purpose: 1) to examine the relationship between coloring factor of Hors d'oeuvre and preference of dishes. 2) to examine the relationship between coloring factor of Hors d'oeuvre and selection of dishes. 3) to examine the relationship between coloring factor of Hors d'oeuvre and customer satisfaction. Questionnaires for the study were distributed 300 subjects in deluxe class hotels in Seoul. Among 300 questionnaires, 280 subjects were collected and utilized for analysis. In HY hotel, 35 subjects of customers, 24 subjects of cooks, and 32 subjects of service personnels were collected. In R hotel, 29 subjects of customers, 32 subjects of cooks, and 32 subjects of service personnels were collected. In H hotel, 29 subjects of customers, 34 subjects of cooks, and 33 subjects of service personnels were collected. Analysis ways used for this study were frequency analysis, factor analysis, reliability analysis, ANOVA, To accomplished the objective 1), ANOVA was utilized. To accomplished the objective 2) and 3), regression analysis was unitized. The findings from this study were as follows. First it was found that selection of dishes was affected by coloring factory of Hors d'oeuvre. Secondly, it was found that customer satisfaction was affected by coloring factor of Hors d'oeuvre. Consequently, development of Hors d'oeuvre by harmonizing of various colorings should be activated to raise level of preference of dishes. Also, in regard to level of satisfaction, harmony of various colorings should be required.