• Monthly Duck's Village
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• s.65
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• pp.38-48
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• 2008

가금산업은 국민소득 증가와 식생활의 서구화로 생산액과 소비량이 증가하여 우리 농업에서 매우 중요한 위치를 차지하고 있다. 그러나 세계 각지에서 나타난 고병원성 조류인플루엔자로 인하여 많은 경제적 피해가 발생하고 있으며, 질병의 인체감염으로 인간의 소중한 생명도 위협을 받고 있다. 우리나라의 경우도 예외가 아니어서 그동안 모두 3차례에 걸쳐 고병원성 조류인플루엔자가 발생하여 많은 피해를 입었다. 고병원성 조류인플루엔자의 발생으로 인한 경제적 피해는 가금생산농가에만 국한되는 것이 아니다. 질병 발생으로 인한 경제적 피해는 생산농가와 직간접적으로 연관된 사료업체, 부화업체, 가공업체, 유통업체, 외식업체, 및 기타 관련 산업에서 골고루 발생하며, 손실보전을 위한 정부의 재정지출 증가로도 이어진다. 이번 연구에서는 고병원성 조류인플루엔자(HPAI) 발생이 미치는 경제적 영향을 계측하고 이와 관련하여 현행 질병 방역체계의 개선 방향을 도출하였다. 근래 들어 고병원성 조류인플루엔자의 연중 발생 가능성이 우려되기 때문에 질병예방과 확산방지를 위한 방역체계의 검토에서 개선 방안에 이르기까지 포괄적으로 다루었다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.385-397
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• 2021

This study examined service failure and recovery of domestic ethnic food restaurants based on a model of the repercussions of service failure dealing with seriousness and control and the cause-and-effect relationships among the variables relevant to the quality of relationships -trust, satisfaction, and loyalty. This study provides valuable information for Korean restaurant managers regarding food service failure and response plans by collecting data from actual Japanese tourists visiting ethnic food restaurants. The results suggested that it is important to develop a strategy to present the distributional fairness to customers who recognize the seriousness of service failure to control the situation promptly. These results can be used to establish more systematic business plans, improving customer management and firm performance. The advantage of this research is that it is time for substantial research data on the booming domestic restaurant industry and service quality to overcome the current recession and grow and solidify the current restaurant market.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.296-309
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• 2014

This study aimed to identify the relationship between the control and purchasing methods of food items and the restaurant business performance. To achieve the purpose of this study, it reviewed the theoretical background about the control of food items, purchasing methods of those items and restaurant business performance. The result of this study was shown as follows. 1) Distribution method of food items has an effect on business performance. 2) Satisfaction with controlling food items and distribution method of food items have an effect on business performance. 3) Satisfaction with controlling food items and distribution method of food items have an effect on satisfaction with business performance.

• The Journal of the Korea Contents Association
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• v.7 no.11
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• pp.289-297
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• 2007

The purpose of this study is completed on the concept of Job Characteristics, Empowerment, Organizational Commitment and Organizational Citizenship Behavior through approaching empirically to the present state by searching various mutual relations with Job Characteristics, Empowerment, Organizational Commitment and Organizational Citizenship Behavior. For the study, research data was collected from 20 food-service outlets in Seoul, each variable is measured by Likert's 7-point scale. The results were as follows; First, job characteristics has a positive influence on empowerment, organizational commitment. Second, empowerment haven't significant effect on organizational commitment. Third, empowerment has a positive influence on organizational citizenship behavior. Fourth, the subject of this study was limited to Seoul. For this reason, it is difficult to generalize the results of this study to the overall food -service contingent workers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.10
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• pp.444-455
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• 2018

This empirical study examined the relationships among emotional labor, social support, and organizational commitment of franchise food service industry employees, and analyzed the mediating effects of social support from the fellow and director on the relationship between emotional labor and organizational commitment. A total of 268 employees in the franchise food service industry, such as fast food, chicken, and coffee in Seoul, were analyzed by frequency analysis, reliability analysis, correlation analysis, confirmatory factor analysis, and structural equation model analysis using the SPSS Program. The results of verifying the research hypotheses could be summarized as follows. First, the surface emotional labor of franchise food service industry employees had negative effects on the organizational commitment. Deep emotional labor had significant positive effects on the organizational commitment, and fellow and director support had significant positive effects on the organizational commitment. Second, the social support from the fellow and director had partially mediating effects on the relationship between emotional labor and organizational commitment. This suggests that emotional labor and social support play essential roles in enhancing the organizational commitment of franchise food service industry employees.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.158-172
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• 2016

This study engaged food-service industry workers in Busan (casual dining restaurants and buffets) to investigate the moderating effect of job satisfaction on the influence of emotional labor on turnover intention and job burnout. To accomplish the goal of this study, the statistical programs SPSS 21.0 and AMOS 21.0 were employed for frequency analysis, factor analysis, reliability, and confirmatory factor analysis of responses from f 278 respondents. An examination was conducted to prove the hypothesis based on a structural equation model. There are two sub factors of emotional labor, surface acting and deep acting. According to the result of this study, surface acting has a positive influence (+) on job burnout (exhaustion) while deep acting has a negative influence(-). In addition, job burnout showed a positive influence (+) on turnover intention. It has been revealed that job satisfaction has a moderating effect on the path from deep acting to job burnout. Having considered that job burnout of food-service workers in Busan was related to deep acting, one of sub factors of emotional labors, promoting deep acting appears to be the way of reducing both job burnout and the number of people with turnover intention. Therefore, it is necessary for restaurant owners and CEOs to implement employee training and improve employee benefits in order to promote the deep acting of their employees.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.1
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• pp.207-215
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• 2011

This study was about the relation of 129 differently stressed male college students's on or off-line contact behavior to out-eating places. We researched the subjects's obesity degree such as body fat percentage, body mass index, stress condition, and contact behavior to out-eating places. Subjects's average age was 20, height 174.9cm. More stress they felt, heavier their body weight was and more obese. 37.1% of Strongly stressed group, 28.8% of medium and 25% of normal stressed group felt severe depression. As the result of pearson correlation, stress condition was positively related with body weight, obese degree, body mass index(BMI) and exercise time. Body weight was positively related with obeses degree, BMI, and the amount of smoking and drinks. Strongly stressed group used more internet to search the information about out-eating places, they had more experience to search the homepage of out-eating places than other groups significantly. Strongly stressed group cared more about the sanity of out-eating places where they ate. and they were interested in various experiences than other groups. Strongly stressed group felt the tasty was the most important satisfying factor significantly and visited the out-eating place that satisfied them again than other groups.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.215-224
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• 2022

This study tried to examine the effect of cost asymmetry on food service companies and what characteristics affect such cost behavior. This study analyses cost behavior for cost of good sold, selling, general and administrative cost over the 2019-2020 period. Also, the rate of change in activity level was measured using change in sales. This study measures the behavior of cost using the research model of [1]. As a result of the analysis, it was found that food service companies exhibited cost asymmetric behavior as their sales level decreased. In addition, the cost asymmetric behavior has been strengthened since the corona virus, and the shorter the operating cycle. Lastly, the shorter the inventory holding period and the collection period of accounts receivable, which are components of the operating cycle, more strengthen asymmetric behavior of costs. These results seem to be meaningful in examining the cost structure and factors that may affect the structure for food service industry. This has approached the cost aspect of the situation faced by service food companies due to COVID-19, and it can be suggested that this pandemic can lead to cost reduction due to a decrease in corporate sales.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.188-204
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• 2010

This research aims at finding relationship marketing factors that have positive effects on customer long-term orientation concerning wine purchasing personnels of domestic dinging companies such as sommeliers and managers. By figuring out the qualities of relationship such as the roles of trust and commitment while long-term orientation is being developed, it also tries to help wine suppliers which have been having a hard time due to domestic market recession and tight competition develop marketing strategies for promotion. A survey of wine purchasing personnels and sommeliers who work for fine dining restaurants, casual dining restaurants and wine bars was conducted for 30 days from Jan. 15, 2010 to Feb. 13, 2010. The statistical packages of SPSS 15.0 statistical package and AMOS 7.0 ver were used to perform frequency analysis, reliability test, confirmatory factor analysis, and path analysis. The result shows that among relationship marketing factors, communication and seller expertise have a positive impact on long-term orientation through trust and affective commitment.