• Culinary science and hospitality research
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• v.16 no.4
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• pp.94-110
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• 2010

The purpose of this study is to how certain types of leadership of food and beverage employees in the super deluxe hotels in Seoul significantly affect self-efficacy, organizational efficacy and organizational effectiveness. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 222 respondents with 74% of a usable response nate. The result of ANCOVA indicates idealized influence, individualized consideration and intellectual stimulation, which are the characteristics of transformational leaders, significantly and positively influence the organizational-efficacy, job satisfaction and organizational commitment Individualized consideration and intellectual stimulation significantly influence self-efficacy. Self-efficacy significantly influence. Organizational efficacy, and it also indirectly influence organizational commitment through job satisfaction. Organizational efficacy bas a significant relationship with organizational commitment through job satisfaction while it doesn't have a direct effect on organizational commitment.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.116-128
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• 2015

This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide the basic materials of marketing strategies for continued customer visit to the hotel restaurants. The implications of the study are summarized as follows: First, if restaurant space is designed in consideration of gustatory, visual, auditory, tactile, and olfactory aspects, it becomes a reason for customers to re-purchase and spread good words of mouth. Second, restaurant food space should be designed to make customers pleasant and exciting. Third, the design of food restaurant design that induces customer emotional responses elevates customer re-purchase and intention to deliver words of mouth.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.59-75
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• 2013

This paper investigated the effects of hotel chefs' personality and leader-member exchange(LMX) on innovative behavior. The sample for the study is 300 chefs extracted from four five-star hotels in Busan metropolitan area. Self-administrated questionnaires are distributed and 267 usable ones are collected and used for the analyses. The findings of the research are as follows, First, hotel chefs' personality consists of neuroticism, openness, friendliness, conscientiousness and extroversion. Second, hotel chefs' LMX consists of attachment, loyalty, a sense of contribution and respect. Third, hotel chefs' openness, considerateness, and leadership positively affect hotel chefs' LMX and hotel chefs' introversion negatively affect hotel chefs' LMX. Fourth, hotel chef's innovative behavior is affected by hotel chef's attachment, loyalty and respect.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.20 no.11
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• pp.718-726
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• 2008

The cooling load in winter is significant in buildings and hotels because of the usage of office equipments and the high efficiency of wall insulation. Hence, 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 simultaneous heating and cooling heat pump was investigated in the heat recovery mode (HR mode). The system adopted a variable speed compressor using R410A with four indoor units and one outdoor unit. In the HR mode, the capacity and COP were improved as compared with those in the cooling or heating mode because the waste heat in the outdoor unit was utilized as useful heat in the indoor units. However, energy imbalance between heating and cooling capacity of each indoor unit was observed in the 2H-1C HR mode. Therefore, the performance of the system in the 2H-1C HR mode was enhanced by controlling refrigerant flow rate through the outdoor unit.

• Korean Institute of Interior Design Journal
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• no.37
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• pp.129-135
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• 2003

Currently, obtaining information about the interior design studies through the internet web sites is one of the outstanding mediums. Those are of the housings, architecture, interior design, furniture products, hotels and its journals, etc., and out of all those informations are the highly expected value of use. This study focuses on web-site uses in the interior designs' business. To process the study, a two-step research was executed; The step 1 was to find out the current status of web-sites by asking the each panelist to submit the monitored results after having searched and tested for more than two sites that was executed during the October, 2001. The analysis was made with the 47 sample sites selected from the monitored sites. And the step 2 was to find out the contents and evaluation factors of web-sites related the interior design. The results of the study are summarized as follows: First, the monitored Intoner design related 25 web-sites were classified into 3 groups. One group of 13 sites is identified as a remodeling/construction works, and one another with 7 sites is as shopping site, and the other with 5 sites is as a professional portal site. Second, the evaluation has been implemented which has shown 5 variables on the information searches are $\circled1$ the diversities of contents, $\circled2$ the accuracy/reliability of techniques, $\circled3$ the design of a picture and communication, $\circled4$ the convenience of link, and $\circled5$ the originality of web-site This study will provide the users with a fundamental material in evaluating the quality of interior design information on the internet web sites.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Journal of Navigation and Port Research
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• v.35 no.6
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• pp.515-522
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• 2011

This research is intended to suggest some reference materials for the future planning of floating hotel, by reviewing the concept of floating hotel and analyzing the realized and planned ones through the search of related documents and homepages. Floating hotel can be defined as a building for living/recreation/work/entertainment with floating system on water, but without navigation tool. In terms of sequence, the River Kawi Jungle Rafts Resort was built in 1976, Four Seasons Hotel in 1988, and Salt & Sill in 2008. Floating hotels are various in scale(height) and size(room numbers), and have basic, cultural, health & marina facilities. Architectural characteristics of sample facilities can be summarized as self-supporting of the facilities, environmentally friendly architectural planning, utilization of renewable energy, introduction of new plastic composite material, and provision of same view from all bedrooms by rotating the building.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.393-402
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• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.346-358
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• 2009

The Purpose of this study was to find the effect of Hotel employees transformational leadership and transactional leadership on member's organizational commitment and organization citizenship behavior. Survey was carried out among employees at deluxe hotels located in Busan region. Spsswin 12.0 and Amos 5.0 statistical package were used for further analysis. The conclusions were as follows: Firstly, transformational leadership had directly positive effect on organizational commitment and organization citizenship behavior. Secondly, transactional leadership had directly positive effect on organizational commitment and negative effect on organization citizenship behavior. Thirdly, organizational commitment had directly positive effect on organization citizenship behavior. Finally, The practical implications of the findings and suggestions for future research were discussed.