• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.434-443
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• 2021

The purpose of this study is to analyze hotel chefs' perceptions of each type of leadership, to help improve teamwork and work efficiency through the improvement of job satisfaction and work skills by hotel cooks and the impact of leadership on human relations. In particular, by conducting Q methodological analysis on the subjectivity of the total chef's leadership type recognized by hotel chefs in vertical command systems according to the nature of the work in the hotel company. The analysis of leadership types showed that Type 1 (N=4): both transformative and servent leadership is a combination of preferences or non-preferences, Type 2 (N=4): transformative leadership preference, Type 3 (N=3): both transformative and non-preferred leadership. The leadership of the executive chef, recognized by hotel chefs, is believed to prefer leadership that is considered for individual situations that match each other's experiences and work skills (ability values) rather than uniform leadership such as transformational or servent leadership. Along with the theoretical discussion of Q methodology, the leadership type is explained, and based on the subjectivity research analysis method of Q analysis, the subjectivity of hotel chefs will be identified in various ways and new leadership will be presented.

• KOREAN POULTRY JOURNAL
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• v.20 no.8 s.226
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• pp.146-148
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• 1988

• Culinary science and hospitality research
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• v.22 no.4
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• pp.265-276
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• 2016

In this study, what is motivation factors through academic study about whether to choose a career for chef and analysis career choice motives and IPA between importance and satisfaction and motivation was to analyze the impact of factors affecting satisfaction. The impact on job satisfaction according to the chef choose the real motivation, self-centered, values, etc., but having a significant impact on satisfaction stable did not have any effect on satisfaction. Therefore, the management runs the company makes employees motivate to engage in promoting stability through increased opportunities to employees, the ability to demonstrate opportunities, compensation, career development, work environment improvement. In addition, unlike the restaurant operated by individually casinos and luxury hotels apply overtime, laundry service, employee cafeteria, night shift allowances, operated by the Labor Standards Act such work 40 hours, but the non-corporate individual restaurant or newly opened hotels that still don't have it showed the low importance for welfare benefits, and expected to have a high turnover rate.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.304-313
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• 1997

A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64％ of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.32-45
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• 2012

The purposes of this study is to understand the influence of culinary employees' stress coping styles in the deluxe hotel industry on counterproductive work behaviors and turnover intention. Based on total 345 culinary employees obtained from 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 test simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=736.474(p<0.001), df=233, GFI=.853, NFI=.901, CFI=.930, RMSEA=.079. Hypothesis $1^a$, which hypothesized a positive relationship between employees coping styles(avoid coping, ${\beta}$=.325; emotion coping, ${\beta}$=.261; job coping, ${\beta}$=-.203) and person-counterproductive work behavior was supported. As predicted by, Hypothesis $1^b$, employees' coping styles(job coping, ${\beta}$=-.307; avoid coping, ${\beta}$=.262; emotion coping, ${\beta}$=.146) had significant positive effects on organization-counterproductive work behavior. Also, employees' person-counterproductive work behavior(${\beta}$=.431) had significant positive effects on turnover intention(Hypothesis 2 was partially supported). Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1139-1147
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• 2013

The purpose of this study was to analyze the relationship between sanitary knowledge score and sanitary management performance among school foodservice employees. For this purpose, a paper-based questionnaire was developed and distributed to 300 school foodservice employees in Jinhae-gu, Changwon from May 13 to June 10 in 2009. A total of 276 responses were received and analyzed. The results of this study were as follows. The sanitary knowledge score of school foodservice employees was 16.60 (total score: 20). Their sanitary management performance level was 4.77 (based on a 5-point Likert scale). We found that sanitary management performance level of high sanitary knowledge score group was significantly higher than that of low sanitary knowledge score group (P<0.001). There was a significant positive correlation between sanitary knowledge score and sanitary management performance of school foodservice employees (P<0.01). Regression analysis showed that sanitary knowledge score of school foodservice employees had a positive effect on sanitary management performance (P<0.001). It implies that as school foodservice employees' sanitary knowledge increased, their sanitary management performance increased. In conclusion, to improve the sanitary quality of school foodservice, school foodservice employees' sanitary management performance level should be increased by improving their sanitary knowledge. So, a systematic and consistent sanitary education program should be conducted for school foodservice employees.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04b
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• pp.69-70
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• 2005

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04b
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• pp.59-61
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• 2005

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04b
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• pp.47-58
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• 2005

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04b
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• pp.23-36
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• 2005