• The Korean Journal of Community Living Science
• /
• v.26 no.2
• /
• pp.415-426
• /
• 2015

This study examines the employment experience of beauty shop owners with respect to immigrant women. A quantitative analysis was conducted through a survey of beauty shop employers. Total 400 beauty shop owners were given a questionnaire and 380 responses were obtained. IBM SPSS 21.0 was used for frequency analysis, chi-square test, t-test using obtained data. Most of the respondents reported rare immigrant women employment. In addition, they were not likely to have experienced benefits from government support system and had little knowledge of such systems. According to an the employment analysis, there were differences in business areas, locations, regions, business type, and the number of employees according to characteristics of beauty shops. Immigrant women were more likely to be employed in Gyeonggi than in Seoul and Chungcheong Province and in skincareshops than in hairshops, nailshops and make-up shops. Shops with fewer than six employees were more likely to employ immigrant women. Those shop owners has employed immigrant women were more likely to hire immigrant women. Employment intentions of employers included mitigation services for auxiliary and sharing purposes, government benefits, and solutions for employment difficulties. Government support had a positive effect on employment intentions of beauty shop employers. Employers with knowledge of government support programs were more likely to hire immigrant women. The results suggest that the government should make more efforts to promote relevant policies. Future research should identify the reasons why few immigrant women are employed.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.159-177
• /
• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.1
• /
• pp.10-17
• /
• 2017

This study aimed to examine the effects of transformational leadership on employees' trust, perceived support from superiors, organizational citizenship behavior, and moderating effects of locus of control. Using the Amos program, this study tested reliability and fitness of the research model and verified five hypotheses based on empirical data from 233 employee samples in coffee shops. The result of this study shows that positive consideration and charisma of transformational leadership positively influenced employees' level of trust toward superiors and perceived support from superiors. Trust had positive effects on promotion of organizational citizenship behavior of employees. Lastly, analysis of the moderating effect of locus of control showed that a lower level of extrinsic control and higher level of intrinsic control were both positively correlated with greater receptiveness to transformational leadership. The findings in this study identified several significant factors of employee effectiveness influenced by transformational leadership in the coffee shop industry. Limitations and future research directions are also discussed.

• Journal of Environmental Health Sciences
• /
• v.8 no.1
• /
• pp.67-80
• /
• 1982

In order to evaluate the psychosomatic health status of metal manufacturing industries workers and their working environments, the present study was conducted from March 1, 1981 to the end of September 1981. The data was obtained from the samples of metal manufacturing industries in Kyung-In Area and their 1, 162 employees. In addition, the 803 urban residents including students, office clerks, and general publics were sampled as control groups to compare with factory employees in psychosomatic analysis. The basic tool employed in the present study was the Todai Health Index (THI) which modified CMI and was developed by Tokyo University Research Team of Japan. The results of the present study were summarized as follows: 1. Working environments of the factories 1) The data shows that fabrication shop produced the highest noise level ranging from 91 to 96 dB (A) and iron and steel shop had the lowest noise level ranging from 81 to 86 dB (A). 2) Dust concentration was the highest in iron foundry shop ($3.8 mg/m^3$) and the lowest in fabrication shop ($1.2 mg/m^3$). 3) WBGT above threshold limit values (T.L.V.) was noted in steel shop (38$\circ$C) and iron foundry shop (34$\circ$C) 4) The concentration of Sulfur dioxide ($SO_2$)was 30.5ppm at steel shop and 12.0ppm at iron foundry shop. 5) The concentration of carbon monoxide (CO) was 140.0ppm at steel shop and 110.5ppm at iron foundry shop. 6) The atmospheric lead concentration was $0.49 mg/m^3$ at soldering shop. 2. The responses of psychosomatic complaints were much higher in steel shops group than in other manu-facturing group, except the response of aggressiveness. 3. The responses of psychosomatic complaints were much higher in industrial workers than in urban residents, except the responses of depression and aggressiveness (p < 0.01 ). 4. The psychosomatic symptoms which industrial workers and urban residents complained frequently were nervousness. agressiveness and lie scale in order. 5. The responses of psychosomatic complaints by sex were much higher in female group than in male group, except the response of aggressiveness. 6. The responses of psychosomatic complaints by age were that both the female and male group showed an increasing tendency in the all items, except the response of depression as age was increasing. 7. The responses of psychosomatic complaints by the length of services were that both the female and male group showed a tendency of increasing in physical symptoms as work years increased. 8. The responses of psychosomatic complaints were higher in unmarried group in the score of nervousness, aggressiveness, mental irritability and irregular life.

• The Korean Journal of Franchise Management
• /
• v.12 no.3
• /
• pp.7-19
• /
• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• Culinary science and hospitality research
• /
• v.9 no.3
• /
• pp.141-154
• /
• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• Journal of environmental and Sanitary engineering
• /
• v.16 no.4
• /
• pp.9-20
• /
• 2001

The objective of this study was to improve sanitary conditions at the beauty shops by informing the owners and employees to be aware of the public health. The data were obtained by the Physical investigation (August 1 to 30, 2001) of the sanitary Problems at 112 beauty shops in Daegu Metrpolitan area and by the surveys from the employees and customers. By analysis these data with SAS/PC+(ver. 6.12) and $x^2-test$, we have obtained the following results. 1. The numbers of the beauty shop workers (67.86% of the shops) were two including the owner, and only 18.75% of the workers had the regular public health training session. Even at the training sessions, no public health specialist was available as an instructor. 2. Sanitary conditions of the floor (92.76%), washer (88.93%) and rest room (74.11%) at the beauty shops were satisfactory. However, only 3.57% of the beauty shop used the vacuum cleaner that would be far more effective than the bloom to remove hairs from the floor. 3. About 91.07% (102 shops) did not or poorly sterilize equipments, and 91.76% (103 shops) did not store the sterilized or non-sterilized equipments separately. The shops that had the ultraviolet sterilizer that is required by the public health regulation were 53.57% (60 shops), and only 2.67% (3shops) actually used it. 4. About 82.14% (72 shops) used Oxyclean and detergent for washing the fabrics such as towels and gowns. About 11.61% (13 shops) used only detergent and 3.57% (4 shops) used the boiling sterilization method. No shop used the customer gown once per customer, and only 2.68% (3 shops) washed the used gown daily.

• The Korean Journal of Franchise Management
• /
• v.7 no.2
• /
• pp.37-45
• /
• 2016

Purpose - This study aims to examine the impact of leadership on organizational trust and innovation performance, and to identify whether organizational trust plays a mediating role in the relationship between leadership and innovation performance. Also, this study attempts to find out how to improve organizational efficiency and effectiveness based on leadership-based or trust-based strategies. And, this research proposed that organizational trust plays a core mediating role in the relationship between transactional and transformational leadership and innovation performance. Research design, data, and methodology - In order to test the hypotheses of this study, the survey was conducted towards franchise coffee shop employees between November 7 and 18, 2016. We contacted top executives of coffee shop franchise headquarters and explained the purpose of this study. Among 150 questionnaires distributed, 123 were collected. Of these collected questionnaires, 102 questionnaires were coded and analyzed for further analysis. In order to test the unidimensionality and reliability of the factors, factor analysis and reliability test were performed using SPSS/PC+ 22.0. And, the hypotheses were tested using hierarchical mediated regression analysis. Result - The results are as follows. First, transactional leadership, and intellectual stimulation, motivation of transformational leadership had significant impacts on organizational trust. Second, organizational trust, transactional leadership, and influence of transformational leadership had significant impacts on innovation performance. Third, the mediating test of organizational trust showed that transactional leadership plays a partial mediator, and intellectual of transformational leadership plays a full mediator in the relationship between leadership and innovation performance. Conclusions - The implications of this study are as follows. First, the top management should provide their organizational members incentives or rewards based on their performance. Second, top management should identify and express a clear vision and desirable organizational goals for the future, present an idealized vision, and communicate to organizational members that the vision is achievable, also have organizational members to think creatively and find optimal solutions to difficult problems. In sum, this study revealed the important role of leadership in embedding organizational trust in and improving innovation performance of coffee shop employees and the mediating role of organizational trust in the influence of leadership on innovation performance.

• Journal of the Korean Society of Fashion and Beauty
• /
• v.3 no.3 s.3
• /
• pp.11-23
• /
• 2005

This never-ending changes and everlasting challenges under the industrial circumstances induce us to compete against survival or selection. We accordingly need to take steps in order to survive excessive competitions by the various differentiated strategies in Beauty and Cosmetology markets. The purpose of this study aims for making the best use of this actual proof which enables the effective customer management and managerial things of beauty shop through theoretical contemplation in all aspects of managerial beauty shop and the reason why the customers give the second visit(revisit) or choosing the shop again(coming again) by demographic characteristics. The method of this study was surveying 200 re-visited customers at the same beauty shop in GwangJu Metropolitan city for a whole year by questionnaire regarding the correlation between revisiting of the same beauty shop and demographic characteristics. After surveying, we coded these questionnaires finding out its distribution(range) by SPSS statistical package with Frequency Analysis in response to demographic characteristics and also performed ANOVA and Regression. In brief, there is big difference between men and women which explains the second visiting(revisit) originates in technical fact; hair protection. Most women have paid great attention to their hair protection while men mostly have ignored. However, men attached themselves to the hairdressers' appearances and the distance from their house to the beauty shop which did not mean a lot to women. Beside s, there were many differentiation in accordance with marital status, age, education and their business. With this study, we easily generalize the fact that customers revisit a beauty shop not because of beauty shop facilities but because of human interests.?Beautician's service has certain specialties which show the interaction between customer and beautician in the field. Now we can come to this conclusion that we need to endeavor to develop the service spirit and employees' welfare. Their attitudes towards job satisfaction go well with customer ' s satisfaction in this way.

• Journal of Distribution Science
• /
• v.20 no.10
• /
• pp.67-77
• /
• 2022

Purpose: This study aims to determine the online shop service performance of fresh food products distribution, consumer motivation, and their relationship during the COVID-19 pandemic. Research design, data, and methodology: A survey was conducted online using Google Forms on 100 consumers of TaniHub application users. Data in the form of scale were analyzed descriptively to explain the service performance and consumer motivation. The service performance consists of technical services and marketing services. Technical service indicators consist of payment, delivery, and products. Meanwhile, the marketing service indicator consists of promotions and prices. The consumer motivation is characterized by reference, actualization, and lifestyle. The relationship between the two was analyzed using Spearman's rank correlation. Results: The most consumers are millennial generation who were active in social media. They are employees with Bachelor's and Master's qualifications and included in the middle economic groups. TaniHub online shop had good technical and fair marketing performance. The motivation of online shop consumers of fresh food products through the TaniHub application was high. Conclusions: The findings discovered a significant relationship between online shop service performance and consumer motivation. It indicates the need for improvement in marketing services, especially promotions, to improve the performance of this e-agribusiness company.