• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.80-94
• /
• 2012

This study tries to test the research model that proposes the relationship among environmental fit, job satisfaction and job performance by hotel chefs' personality types. The sample for the study is 300 chefs extracted from eight five-star hotels in Seoul metropolitan area. Self-administrated questionnaires are distributed and 287 usable questionnaires are collected and used for the analyses. To test the hypotheses, MANOVA and stepwise regression analysis are used besides such basic analyses as frequency, descriptive, exploratory factor, reliability and cluster analysis. The study results show that environmental fit differs significantly by the hotel chefs' personality types and these personality types affect job satisfaction significantly. In addition, it is found that the hotel chefs' environmental fit influences their job satisfaction, which subsequently affects job performance.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.191-208
• /
• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.61-77
• /
• 2010

Hotel practitioners are searching for leadership typology to maximize employees' capabilities and consistency in their attitude. Also, they are increasingly interested in their employees' traits which constitute and influence their job attitude. This study sought to investigate the impact of servant leadership mediated through self-leadership on employees' job attitude. Focused on hotel restaurant employees, representing 15 hotels in Seoul Metropolitan Area, a survey was conducted and 272 respondents out of 297 were empirically analyzed. The collected data was analyzed with the SPSS 12.0 for Windows and AMOS software program. Structural equation modeling was conducted to test the hypotheses. The results suggested that servant leadership has a significant impact on self-leadership. Furthermore, self-leadership was found to have a significant impact on job satisfaction. However, direct influence of self-leadership on organizational commitment was not found. Finally, servant leadership was found to have a direct impact on job satisfaction. On the other hand, servant leadership positively influences on organizational commitment when mediated through self-leadership. In addition, this study provides practical implications for hotel restaurant professionals in linking servant leadership mediated through self-leadership to job attitude.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.239-253
• /
• 2010

This study was designed to investigate the performance analysis of dining space design, food styling, and table decoration of hotel wedding conventions. For this purpose, it investigated relevant literatures, set up hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was conducted to total 316 customers of deluxe hotels in the Seoul area. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 321 surveys received with 96% of usable response rate. The results of the empirical analysis are as follows. Dining space design has a significant effect on customer satisfaction. Food styling has significant influence on customer satisfaction. Customer satisfaction has significant influence on revisit intention. Customer satisfaction has a significant effect on word of mouth. Revisit intention has significant influence on word of mouth.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2016.05a
• /
• pp.355-358
• /
• 2016

Recently, As the interest of the drone has increased the fields such as broadcasting, disaster site and leisure which uses the drone has been constantly expanded. However, an invasion of a person's privacy and a threat of hacking attack also have increased as population of drone. High-resolution cameras mounted on drones can take a photo or real-time video anytime and anywhere. It causes the invasion of privacy from private houses, buildings, and hotels. In this paper, we perform a security vulnerability assessment tests on the camera's from common commercial drones and we propose the countermeasures to protect the drones against unauthorized attacker who attempts to access the drone's camera from internal or external. Through this research, we expect the Aviation Act and legislation accept the concept of security and provide the polices such as drones equipped with security devices from the production stage to promote drone industry.

• Fashion & Textile Research Journal
• /
• v.8 no.1
• /
• pp.25-33
• /
• 2006

As the cultures of the world are getting diverse and plural, many trials to find their own unique culture of their own national and racial characteristics are made where fashion and traditional culture is used as good materials; in Korea, this trend is also studied by many authors. To achieve this goal, this study recognized the importance of tourism industry by inviting hosting of international event like '2005 APEC Summit Conference and Economical Ministers' Conference', and invented a uniform design that can make identification in the world market including Korea 'Gust' and 'Emotion' in developing uniforms for employees of regular traditional restaurant or hotels that contribute to tourism industry. As a material of this study from this perspective, Soo Bok pattern among many other Korean traditional patterns were chosen, and used them to design uniforms by applying diverse expressions methods through modernization task. This study tried to suggest ideas in creating new designs with a modeling sense of our people, by emphasizing on tradition motive through analysis of conditions and problem regarding the current uniforms worn in traditional restaurants. The development of uniform that modernly reinterprets traditional patterns and design that uses tradition on modern design shows endless possibility of development of our uniform, and even shows the possibility of mixture between tradition and modernity. By applying traditional beauty not only in traditional restaurants but also in many places and businesses that foreigners frequently visit can allow to spread the excellency our culture; and the Korean uniform can be successful in the international market as Korean will have pride in our tradition by wearing this new uniform.

• Proceedings of the KSME Conference
• /
• 2008.11b
• /
• pp.2165-2170
• /
• 2008

The cooling load in winter season is significant in many commercial buildings and hotels because of the usage of office equipments and the high efficiency of wall insulation. Therefore, the development of a multi-heat pump which can cover heating and cooling simultaneously for each indoor unit is required. In this study, the characteristics and performance of a simultaneous heating and cooling heat pump in the cooling-only and cooling-main operating mode was investigated experimentally with a variation of indoor air dry bulb temperature which is from $21^{\circ}C$ to $35^{\circ}C$. EEV opening was adjusted from 20% to 24% during the tests. When the indoor air temperature varied, the performance in the cooling-only mode was more sensitive to the temperature than in the cooling-main mode. The total capacity and COP were increased by 53.8% and 48.1%, respectively, in the cooling-main, while those were increased by 19.6% and 19.3% in the cooling-only mode. The performance differences between the two operating modes became larger at lower temperatures, especially for the COP.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.20 no.7
• /
• pp.492-499
• /
• 2008

The cooling load in winter is significant in many commercial buildings and hotels because of the usage of office equipments and the high efficiency of wall insulation. The development of a multi-heat pump that can cover heating and cooling simultaneously for each indoor unit is required. In this study, the performance of a multi-heat pump with 3-piping system was investigated as a function of refrigerant charge and its performance was analyzed in cooling mode, heating mode, and heat recovery mode. COP in the heating or cooling mode showed little dependence on refrigerant charge at overcharge conditions, while those were strongly dependent on refrigerant charge at undercharge conditions and outdoor inlet temperature. In the heat recovery mode, the performance of the system was very sensitive to charge amount at all conditions. Optimum charge amount in the heat recovery mode was 14% lower than that in the cooling mode at the standard condition because the refrigerant only passed the indoor units. It is required to store the excessive refrigerant charge in a storage tank to optimize the system performance at operating modes.

• Korean Journal of Environment and Ecology
• /
• v.7 no.2
• /
• pp.221-230
• /
• 1994

Visitors to Tokyusan National Park were surveyed from August 9 to 12 During this time, 443 vistors were contacted. Of those individuals, 68.7% were males. 27.5% of respondents reported that they had gone beyond high shcool, and over one-half (64.9%) had gone as far as college. 54.7% were 20 years of age. 42.9% of the survey respondents were making their frist trip to Kuch'ontong and 67.9% to Muju Resort. The largest percentage of respondents were reported that they visited Tokyusan National Park for rippling. In group type, majority were traveling with their friends or family. In activity characteristics, 83.4％ were staying over nights visitors, and over 50% mentioned staying at private houses or hotels. In six types of normative violations, major reasons of littering behavior were unintentional violation and releaser-cue violation. Most respondents who witness other visitors' littering were not likely to intervene to stop their visitors' depreciative behavior(Bystander intervention Behavior). Most of visitors want to get more information from national park office.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.78-92
• /
• 2011

This study attempts to investigated the impact of mentoring function and job satisfaction and organizational commitment in the hotel kitchen employees. It is hypothesized that the function of mentoring will influence on the job satisfaction and organizational commitment. Data was collected from 362 in the Seoul, Jejn, Busan and Kyungju hotels. The result showed that all of those 3 sub causes of the mentoring functions was positively relation with job satisfaction; but the organizational commitment, only the role model function had a positive relation. This is the mentoring function, which the role to accomplish the role model function is most important to hotel kitchen employees. Furthermore, the hypothesis for the relation of job satisfaction and organizational commitment was turned down. The result of this study will be hopeful for the hotel industries which gave needs to establish to human resources management.