• Journal of the Korean Society of Food Culture
• /
• v.19 no.1
• /
• pp.83-93
• /
• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.155-162
• /
• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.

• The Research Journal of the Costume Culture
• /
• v.10 no.2
• /
• pp.132-145
• /
• 2002

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows - First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need fur the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were trio small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.1
• /
• pp.22-31
• /
• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.702-710
• /
• 2009

The purpose of this study was to identify the competing values leadership of restaurant general managers and to investigate the impact of their competing values leadership on employee job satisfaction and turnover intention. A sample of full-time restaurant employees (n=360, 36% response) completed an e-mail survey. The results showed that among the eight sub-dimensions of competing values leadership roles, the monitor (4.04), producer (4.01), and director (3.99) roles were perceived as the most frequently used leadership styles of managers compared to broker (3.78), innovator (3.83), and mentor (3.91) roles (p <0.001). Additional T-test results suggested that an employees' gender had an influence on how he/she perceived the leadership style of their manager. Male employees were more likely to perceive that the director and mentor roles (4.19) were performed very well by their managers, while female employees perceived that their managers concentrated more on monitor (3.98) and producer (3.96) roles rather than on broker (3.73) and innovator (3.79) roles (p<0.05). It was found that manager competing values leadership had a significant correlation with employee job satisfaction, and the mentor, coordinator, and innovator manager roles explained the relationship with 42.1% based on multiple regression analysis (p<0.001). In further findings, the manager competing values leadership roles had an effect on employee turnover intention. The results of the data were as follows: mentor and facilitator roles promoted a decrease in employee turnover intention and the director role caused employee turnover intention to increase. Ultimately, this study will be useful for restaurant managers to guide the application of appropriate competing values leadership roles in order to strengthen employee job satisfaction and to reduce turnover intention.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.563-571
• /
• 2008

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.145-152
• /
• 2017

This study was performed to verify the importance of emotional aspect for hotel employees to derive the organizational commitment and customer orientation. Present study estimated the emotional intelligence as four factors: self emotion, other emotion, emotional utilization, and emotional regulation. Online survey method was used and distributed the questionnaires to hotel employees who are working for restaurants. A total of 300 questionnaires were distributed and 257 participants were employed for statistical analysis using SPSS 21.0 and AMOS 21.0 for Windows. As results, two factors(emotional utilization and emotional regulation) were significant antecedents of organizational commitment, and three factors(self emotion, other emotion, and emotional utilization) were critical predictors of customer orientation. In addition, organizational commitment has significantly influenced the customer orientation. According to the results of this study, hotel restaurant managers or hotel company need to understand the importance of the emotional intelligence for providing better service to their customers as well as improving the organizational commitment. These results will contribute to develop advanced marketing strategics for hotel restaurants employees who have many connections with customers in a hotel.

• 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.13 no.4
• /
• pp.164-177
• /
• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

• Culinary science and hospitality research
• /
• v.2
• /
• pp.169-181
• /
• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.