• Title/Summary/Keyword: 조리사

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닭고기 예찬

  • 유태종
    • KOREAN POULTRY JOURNAL
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    • v.14 s.156
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    • pp.62-66
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    • 1982

  • 캔버스가 화가의 필수품인 것처럼 닭고기는 조리사에게 없어서는 안될 귀중한 재료이다. 닭고기는 질이 매우 우수해 저단백식을 섭취하는 한국인에게 꼭 필요한 육류이다.

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A Study on the Relationships among Environmental Fit, Job Satisfaction and Job Performance by Hotel Chefs' Personality Types (호텔 조리사의 성격유형에 따른 환경부합, 직무만족 및 직무성과와의 관계)

  • Lee, Seoung-Hee;Ryoo, Kyung-Min
    • Culinary science and hospitality research
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    • v.18 no.5
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    • pp.80-94
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    • 2012

  • This study tries to test the research model that proposes the relationship among environmental fit, job satisfaction and job performance by hotel chefs' personality types. The sample for the study is 300 chefs extracted from eight five-star hotels in Seoul metropolitan area. Self-administrated questionnaires are distributed and 287 usable questionnaires are collected and used for the analyses. To test the hypotheses, MANOVA and stepwise regression analysis are used besides such basic analyses as frequency, descriptive, exploratory factor, reliability and cluster analysis. The study results show that environmental fit differs significantly by the hotel chefs' personality types and these personality types affect job satisfaction significantly. In addition, it is found that the hotel chefs' environmental fit influences their job satisfaction, which subsequently affects job performance.

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A Study on Shoes for Culinarian Use in the Kitchen Environment (조리 환경에 적합한 기능성 신발(조리화)에 관한 연구)

  • Oh, Suk-Tae
    • Culinary science and hospitality research
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    • v.15 no.1
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    • pp.296-308
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    • 2009

  • According to Lee In-ja's research into the cooks of Korea, there are more than 1.2 million culinary professionals in Korea. However, it is hard to find studies on their work environment. From this point, this study aims to examine the shoes worn by culinarians in their workplace and facilitate the improved environment to protect culinary professionals against potential dangers such as slips, occupational and industrial injuries and fatigue, on the basis of the shoes they wear. The research was conducted on a representative cross section of safety shoes currently worn by culinary professionals. The four factors to be tested and measured for the study were weight, slip resistance, internal tearing strength and splitting resistance. Findings on inquiry showed that the shoes tested were quite heavy, slippery and readily liable to splitting under low stress - when compared to standardized base figures. In accordance with the results of this experiment, guidelines for four factors of manufacture were suggested. First, chef's shoes should weigh not more than 1% of a wearers weight. Second, they should exhibit more than 0.50 $\mu$ slip resistance. Third, they should withstand at least 50.0 N/mm tearing strength. And finally, they should have upwards of 3.0 kg/cm splitting resistance.

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The Study on the Job Attitude of Cooks at Deluxe Hotel in Pusan (II) -An Analysis on Development of Technics, Cooks and Food Industry- (부산지역 특급호텔에 종사하는 조리사들의 직무에 대한 의식조사 연구(II) -조리사들의 조리기술과 조리사 및 외식산업의 발전에 관한 견해-)

  • Shin, Ae-Sook
    • Journal of the Korean Society of Food Culture
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    • v.11 no.3
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    • pp.393-402
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    • 1996

  • The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

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