• Culinary science and hospitality research
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• v.20 no.5
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• pp.71-75
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• 2014

The purpose of this study is to verify antecedent variables that affect emotional labor. The results are as follows. First, display rules positively affected deep acting and negatively affected surface acting. Second, customer contact time positively affected deep acting but did not affect surface acting. Third, the interaction between display rules and customer contact time did not have significant effects on surface acting but negatively affected deep acting. The implications based on these results are as follows. First, theoretically, this study extends the range of leading variables that affect emotional labor and verifies the moderation effects between these variables. Next, practically, this study suggests that presenting harmonious criteria with regards to display rules and customer contact time that fit well into the concept of food service company is a very useful tool to manage emotional labor of the employees. The limitation of this study is that the causal relationship between variables demonstrated in this study cannot be generalized due to convenience sampling and cross sectional research.

• Proceedings of the Korean Professional Engineer Association Conference
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• 1995.12b
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• pp.65-79
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• 1995

As the economy has picked up in recent years, so have the changes in the food industry. Due to trends in the family structure, two income households are becoming more common, including the in-crease of the female working population. Leisure activities and time continue to increase and to cause changes in the food industry which makes many kinds of food available to everyone, compared to previous times when people ate simply to live. This trend can be easily seen by considering the year to year increase of expenses for eating out. As life as become more and more complicated and full of variety, the trend towards a consumer oriented food industry has accelerated and is becoming a major element of Korean life. In the past, quantity of food was the most important aspect of the food preparation. Today, the dining experience includes social and cultural meanings which emphasizes customar oriented menus and services. In the restaurant business, successful management must consider the interests of both employees and custmers and must be run efficiently and probide good service.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• Journal of the Korea Safety Management & Science
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• v.16 no.3
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• pp.389-397
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• 2014

This paper reviewed the relationship between job stress and service quality, and the moderating effect of organizational justice in food service restaurant. Based on the responses from 209 employees, the results of multiple regression analysis appeared as follow; 1) job stress(insufficient job control, lack of reward, occupational climate, job insecurity, interpersonal conflict) partly effect negatively on all service quality factors(tangibility. reliability, responsiveness, empathy). 2) distributive justice and procedural justice partly effect positively on the relationship between job stress and service quality.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.75-86
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• 1995

This study was undertaken to provide useful information to restaurant managers by analyzing eating out behavior and the diverse needs and wants of the people residing in the Seoul area. four hundred twenty-seven(427) people were sampled for this study and classified into three groups : housewives, salarymen and college students. The results of this study are as follows : (10 Among the groups, there were significant differences in general eating out behavior such as 'frequency' 'preferred food style' and 'who pays the check' among others. (2) The study showed housewives listing 'special occasion' as 'taking care of meal' (3) All groups considered 'price' as especially important. (4) When selecting a menu item, taste was considered most important by all groups. Housewives showed nutritional value to be important while salarymen chose the same item as companions an college students showed 'portions' and 'price' to be important. (5) degree of satisfaction of restaurants were found to be low with items such as ' price'. 'range of menu choices' and 'courteousness of employees' being relatively low.

• Journal of the Korea Safety Management & Science
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• v.14 no.2
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• pp.277-284
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• 2012

This paper reviewed the relationship between job satisfaction and service quality, and the moderating effect of gender in restaurant employee. Based on the responses from 288 employees, the results of multiple regression analysis showed that intrinsic job satisfaction(JS) and extrinsic job satisfaction effect positively on all service quality factors(tangibles, reliability, responsiveness, empathy). The results of moderating analysis showed that intrinsic JS effects positively on all service quality factors irrespective of gender, but the positive effect of extrinsic JS on tangibles and empathy is more positive in female than in male employee.

• Journal of the Korea Society of Computer and Information
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• v.24 no.7
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• pp.135-141
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• 2019

The purpose of this study is to extract the key words from the list of research subjects related to 'hotel workers' published in recent 10 years(2009~2018) by using the language network analysis method and to confirm the relation between the key words. In this paper, we propose a semantic network analysis that can overcome limitations of longitudinal study, analyze the recent research trends, and widely use as a research model. The results of this study are as follows ; First, in analyzing major key words in the title of 'Hotel Employer' in recent 10 years, the major keyword of job satisfaction(40), special grade(26), organizational commitment(20), emotional labor(19), service(12), restaurant(10), and turnover intention(9). Second, we analyzed the relation of language network among major key words extracted from the study title of 'hotel workers'. Such a research process is expected to grasp the trends of research related to 'hotel workers' and give implications for the future direction of related research.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.200-210
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• 1998

This study was conducted to find out the actual condition of dining-out and the preferences of restaurant and food according to age groups and sex distinction in Pusan area. The survey was conducted on 564 peoples who live or work, including students aged more than 4th grade in elementary school in Pusan area. The results of the questionnaires are as follows ; The reasons of prefferring restaurant were in order of "delicious taste", "comfortable atmosphere" and "economical price", and of no prefferring restaurant were in order on "untasty", "unsanitary" and "unkind employees". Female and student group were more in the items of unexperinced food than male and older group. The menu of preferring were in order of "sliced raw fish", "pizza", "bulgogi", and of no preferring were in order of "dog soup", "gopchang jengol", "ox tail soup" male and older group showed a relatively highest preference for "traditional food", however, female and younger(student group and young group) showed a relatively highest preference for "fast foods". The reasons of prefferring food were in order of "delicious taste", "something like" and "abundance of nutrition", and of no prefferring food were in order of "untasty", "hatred food" and "doesn't suit constitution". Male and older group showed a relatively highest preference for "abundance of nutrition", however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ot;, however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ge groups.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.26-41
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• 2013

The purpose of this study is to examine differences in the level of customer satisfaction(product satisfaction, service satisfaction) and customer loyalty depending on a Korean restaurant executive's human resources management and the effect of customer satisfaction on customer loyalty. It also investigates whether there are any associations between customer loyalty and financial performance and between the executive's human resources management and financial performance. The research was conducted during lunch and dinner in restaurants in Daegu and Gyeongbuk region which have over 12,000 won of food prices from January 2, 2012 January 17. 336 copies from customers and 15 copies of executives were used for final analysis. The results of the study are as follows. When Korean restaurant executive staff performed high levels of training for new employees and reasonable compensations, customers got a significantly high product and service satisfaction. Also, when they had a high level of human resources management in recruit, training for new employees and performance review, customers got a significantly high loyalty. Moreover, product satisfaction and service satisfaction had significant effects on customer loyalty, and there was a significant association between customer loyalty and financial performance. There was also a significant association between an executive's human resources management and financial performance.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.