• 한국조리학회지
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• 제23권3호
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• pp.123-136
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• 2017

This study aims to understand the influence of employees' perceptions of organizational politics (POP) on organizational silence (OS) and turnover intention (TI) in the foodservice industry and to verify the moderating effects of departments (food & beverage and kitchen) in the relationship among the POP, OS, and TI. Based on a total of 313 useful samples obtained for the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the 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 for the data, $x^2=349.889$ (p<0.001), df=100, CMIN/DF=3.499, GFI=0.882, NFI=0.880, CFI=0.911, RMSEA=0.089. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The results of SEM showed that foodservice employees' POP had positive impacts on the defensive silence (DS) and acquiescent silence (AS). In addition, DS and AS had a positive influence on TI. The department (food & beverage and kitchen) was found to have a partial moderating effect in the relationship between POP, OS, and TI. Based on the research findings, we discussed the practical implications and suggestions for the future research.

• 한국식품영양학회지
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• 제24권3호
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• 한국조리학회지
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• 제19권3호
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• pp.87-104
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• 2013

본 연구는 특급호텔 뷔페레스토랑 주방 조직의 서비스지향성이 종업원의 직무만족과 조직성과에 미치는 영향관계를 실증적으로 검증하여 주방종사자의 효과적인 관리에 대한 시사점을 제공하고자 하였다. 이를 위해 조직의 서비스지향성(서비스리더십, 서비스시스템, 인적자원관리, 서비스 접점)과 종업원의 직무만족 및 영업장의 조직성과에 대한 개념과 이론적 배경을 중심으로 각각의 구성개념에 대한 요인을 도출하여 영향관계를 분석하였다. 분석결과, 서비스지향성의 서비스리더십과 서비스시스템이 종업원의 직무만족에 미치나 영업장의 조직성과에는 직접적이지 않고, 대신 인적자원관리가 조직성과에 직접적이라고 할 수 있다. 또한 종업원의 만족이 조직성과에 직접적인 관계에 있기 때문에 서비스지향성을 향상시키면서 종업원의 직무만족을 향상시키기 위해서는 서비스리더십과 서비스시스템이 우선되어야 한다고 할 수 있다. 그리고 서비스지향성을 향상시키면서 직접적인 레스토랑의 조직성과를 도출하기 위해서는 인적자원관리에 의한 서비스훈련과 서비스보상이 효과적이라고 할 수 있다. 본 연구 결과는 조직의 서비스 지향성이 서비스기업의 우수한 고객가치를 창조하는 요소로 인식되고 있는 가운데, 서비스지향성의 관리적 방향성을 제안하였다는데 의의가 있다.

• 동아시아식생활학회지
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• 제16권2호
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• pp.207-214
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• 2006

The purpose of this study was to examine the impacts of brand personality and employee personality on employee brand identification. The questionnaire developed for this study was distributed to 460 employees in F&B (food and beverage) departments and kitchen of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis, t-test, and regression analysis. The results showed that employee brand identification was stronger at higher position, and also stronger among F&B department employees than among kitchen cooks. In addition, international hotels showed a higher level of employee brand identification than local hotels. Employee brand identification was also affected by hotel brand personality and employee personality. The dimension of 'sincerity' had the strongest effect on brand identification, followed by the dimensions of 'excitement' and 'sophistication'. Especially, when the hotel brand personality was lower than the employee personality at the dimension of 'sincerity', the level of employee brand identification was much lower. Overall, employee brand identification, which is a key factor for successful brand delivery to customer, could be enhanced through strong strategies to improve the brand personality dimensions and enhance employee development.

• 한국식생활문화학회지
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• 제27권4호
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• pp.354-366
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• 2012

The objective of this study was analyze the relationship among emotional intelligence, job attitude (job satisfaction, organizational commitment, turnover intention), and organizational performance in kitchen staff. A survey collected data from foodservice employees (N=611). Statistical analyses were completed using SPSS Win (17.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, and AMOS (7.0) for confirmatory factor analysis and structural equation modeling. The main results of this study were as follows. The four EI (Emotional Intelligence) dimensions significantly correlated with age. The mean of the job satisfaction score was 3.24. The organizational commitment score was 3.54. The organizational commitment score was higher for 'loyalty' factor than for 'sense of belongs' factor. The mean of organizational performance score was 3.61. The four EI(Emotional Intelligence) factors were significantly correlated with job satisfaction (organizational commitment, organizational performance, and turnover intension). Structural equation modeling found that emotional intelligence had positive effects on job satisfaction, organizational commitment, and organizational performance, whereas job satisfaction and organizational performance had positive effects on organizational performance. Therefore, this study found that emotional intelligence had direct and indirect effects on organizational performance.

• 한국농촌건축학회논문집
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• 제17권1호
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• pp.19-26
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• 2015

The old Samcheok construction company housing in Donghae City was built for employees of Nitrogenous lime factory with railway construction in 1939. The 31 company houses are arranged in a rows including a House A, two No. 2 and 3 Houses, a dormitory, 12 row houses of two households, and 15 row houses of four households. At present, they are preserved with prototype at that time of building as a private company. Researching the architectural characteristics from A and No. $2{\cdot}3$ detached houses of them, the results are as follows. The tea room, living room, and kitchen are centralized and connected with toilet, bathroom, and maid's room by corridor. The exterior wall was finished with paintwork on cement mortar on stud wall framing plastered. The key exterior elements such as diamond shaped asbestos slate, large openings, corner bay window, lintel cornice are in accordance with drawings that they were first designed. The wooden roof structure is based on the structure that supports transverse load with a beam and beam plate instead of thrust. The kitchen and toilet are remodelled and only seem to be a mere shadow of their former self, but the position of sink and toilet bowl is the same as before.

• 한국조리학회지
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• 제14권2호
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• pp.193-204
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• 2008

The purpose of this study is to research about the relation between high-involving work system and organizational commitment of kitchen employees in food-service industry as one of the performance variables. For this research, a survey was done based on the people living in Seoul. Total 451 copies of questionnaire were distributed from $2^{nd}{$ April through $30^{th}$ in 2007. The collected data were used in analyzing frequency and factor through SPSS 14.0 and equation model LISREL 8.30 statistical package. The findings of this research are as follows: First, high-involving work system had a positive effect on self-leadership(t=5.85) and job satisfaction(t=3.71) but a negative effect on organizational commitment (t=0.76). But the final effect shows a positive result with job satisfaction as a mediating variable(t=5.99). Self-leadership had a positive effect on job satisfaction(t=9.51) but a negative effect on organizational commitment(t=0.91). This study suggested a desirable work system of organizational commitment for the improvement of productivity in foodservice industry. The concern and efforts of managers and executives to improve work environment for kitchen employees help to make quality better and improve the performance of a company with customer satisfaction.

• 한국식생활문화학회지
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• 제9권5호
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 동아시아식생활학회지
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• 제17권6호
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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.

• 한국조리학회지
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• 제7권3호
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• pp.241-262
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• 2001

The purpose of This study is focused on the directions to improve the performance evaluation of cooks working in the primary school by searching for present job satisfaction and job description. Most of the employees' are women-cook and there were no man-cook in school feeding. This fact indicates that the foods which serving by school are not properly developed for the direction of taste and menu variations in the future. Most of married housewives were dissatisfied with long working hours, short break-time, dirty toilet, and other working conditions. And they were also complained of limited job performance in spite of their capacity and knowhow. In order to solve above-mentioned problems, School feeding is, needless to say, very important meal-program for the children and nations, therefore, The authorities concerned give much attention to solve their needs gradually. A real custom that help employees will conducted for the satisfaction of students, If so, really good quality of food service to younger students will be realized.