• Culinary science and hospitality research
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• v.20 no.2
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• pp.1-15
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• 2014

This study aims to empirically analyze the influence of emotional leadership of hotel cuisine employees on empowerment, trust and innovative behavior. Selecting cooks working for ten five-star hotels in Seoul for empirical analysis, total 500 copies of questionnaire (50 copies to each hotel) were distributed for 30 days from September $23^{rd}$ to October $22^{nd}$, 2013. Excluding the ones with missing values or too much weighted tendency, total 426 copies(85.2%) were used as the final data for statistical analysis. As a result of the analysis, the verification of causal relationships between hotel cuisine employees' perceived emotional leadership and empowerment, trust and innovative behavior within organizations is valuable enough to be used as the theoretical foundation in the future. Based on the results of such in-depth analysis, hotel cuisine employees' perceived emotional leadership can be shown through interactions between leaders and employees. The effectiveness of leadership can be maximized only when leaders and employees maintain the mutual cooperative partnership to lead employees' innovative behavior by implanting empowerment and trust in employees.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.131-131
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• 2003

단체급식에서 특정 다수인을 대상으로 계속적인 식사를 제공하기 위해 대량조리기기를 이용한 대량조리기법을 사용하고 있으나, 단체급식의 역사가 짧은 우리나라는 식단의 효율적 운영을 위해 급식인원에 따른 주방 면적 및 대량조리시설 기준의 연구와 개선이 미비한 실정이다. 특히 한끼식사의 구성이 대부분 1식 3찬 1국의 형태이므로 주방조리기구는 다양한 작업의 능률향상을 위해 계속 보완ㆍ개선되어야 한다. (중략)

• Culinary science and hospitality research
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• v.18 no.4
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• pp.84-99
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• 2012

This paper investigated the effects of employee's personality on organizational citizenship behavior(OCB) and customer orientation in service business. Based on the literature search about personality, OCB and customer orientation, this study conducted a survey to total 207 service employees who engage in food service business. The findings of the research are as follows. First, service employee's personality consists of neuroticism, extroversion, agreeableness, conscientiousness and intelligence. Second, service employee's OCB is affected by intelligence, agreeableness, conscientiousness and extroversion of a service employee. Third, service employee's extroversion, agreeableness, conscientiousness and intelligence positively affect service employee's customer orientation, and service employee's neuroticism negatively affect service employee's customer orientation. Fourth, service employee's customer orientation is affected by employee's OCB. The findings of this research shows that service employee's personality affects OCB and customer orientation.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.143-158
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• 2015

The purpose of this research is to examine how emotional intelligence has a moderating effect on the relationship between emotional dissonance and job burnout and to investigate a mediating relationship between emotional dissonance and turnover intention through job burnout. To test the hypotheses, moderation analysis, mediation analysis and moderated mediation analysis were performed. Of the 300 self-report questionnaires distributed to hotel employees, 233 usable responses were received and utilized in the final analyses. The results show that emotional dissonance significantly affected job burnout, and job burnout completely mediated the effect of emotional dissonance on turnover intention. Additionally, emotional intelligence moderated the relationship between emotional dissonance and job burnout, suggesting that the emotional dissonance-job burnout relationship was stronger in the low emotional intelligence group than in the high emotional intelligence group. Particularly, emotional intelligence moderated the mediating relationship between emotional dissonance and life style intention via job burnout(moderated mediation effect), indicating that the mediation effect was stronger in the low emotional intelligence group. Therefore, hotel managers should efficiently implement strategies and programs to reduce emotional dissonance and job burnout and enhance emotional intelligence, which lead to lower turnover intention.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.175-191
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• 2015

The purpose of this study is to investigate the relationships among personality, LMX(leader-member exchange), and innovative behavior of the employees engaged in the foodservice business. In order to achieve the purpose of this study, a literature review was first carried out concerning personality, LMX, and innovative behavior of employees. The questionnaire survey was conducted on foodservice employees working at a hotel buffet restaurant and an independent buffet restaurant in the Busan area. The survey period was from Oct. 1, 2014 to Oct. 15, 2014, and 236 cases were used for analysis. The results are as follows. Foodservice employees who are agreeable and extroverted are likely to develop innovative ideas in the course of their job duties. In addition, foodservice employees who are agreeable, extroverted and conscientious are likely to practice innovative ideas. LMX, especially the contributable relationship between leader and employee, has a positive effect on the development of innovative ideas, and the contributable, respectable, and loyal relationship between leader and employee has a positive effect on the practice of innovative ideas in the foodservice industry.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.1-10
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• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.27-40
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• 2015

This study conducted frequency analysis to explain demographic characteristics using SPSS 18.0 in order to examine the effects of emotional labor of open kitchen employees working for hotels or food service companies. In addition, factor analyses and reliability analyses were performed to test validity and reliability of measured items, and this study also conducted regression analyses in order to test proposed hypotheses in this study. Results are as follows: First, for the effects of the emotional labor of open kitchen employees on job satisfaction, it was found that deep acting has positive effects on job satisfaction, whereas surface acting has negative effects on it. Second, the result shows that job satisfaction has a positive (+) effect on customer orientation. Third, it was found that deep acting has positive effects on customer orientation, while surface acting does not have any significant effects on it. It is considered that supervisors and colleagues' support and assistance are required as a way of reducing emotional labor of employees who work in the open kitchen.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.291-307
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• 2010

The purpose of this study is to examine the sanitation knowledge level in culinary employees for institutional food service and to examine influential relationship of their sanitation knowledge upon sanitation management performance, in order to qualitatively enhance sanitation and food safety in institutional food service. In addition, it was to examine the moderating effect of necessity, understanding, satisfaction, and application levels of sanitation education in the relationship between sanitation knowledge and sanitation management performance. 100 copies of questionnaire were widely distributed to 36 institutional food service centers(middle-high schools, universities, enterprises, and hospitals) in the Daegu Gyeongbuk areas. Among them, 361 copies were used for the final analysis. As a result, the sanitation knowledge of culinary employees was indicated to be the highest in individual sanitation knowledge. A significant relationship was shown between sanitation knowledge and sanitation management performance. Also, a positive moderating effect was indicated in the necessity of sanitation education considering individual sanitation knowledge and sanitation management performance. However, understanding, satisfaction, and application levels of sanitation education didn't show significant moderating effect. Nevertheless, four moderating variables show significant moderating effect in the influence of food storage knowledge, food handling knowledge and utensils and tools knowledge except for individual sanitation knowledge on sanitation management performance.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.156-172
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• 2013

The purpose of this study is to understand the influence of food & beverage employees' stress coping styles in the deluxe hotel industry on job satisfaction and customer orientation. Based on total 250 food & beverage 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 the data, ${\chi}^2$=252.876(p<0.001), df=143, CMIN/DF=1.768, GFI=0.914, AGFI=0.873, NFI=0.936, CFI=0.971, RMSEA=0.056. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the emotion oriented(${\beta}$=-.181, p<0.01) and avoidance oriented(${\beta}$=-.129, p<0.05) had a negative significant influence on job satisfaction. The multi-group analysis effects on division and status did. Also, job satisfaction(${\beta}$=.599, p<0.01) had a positive significant influence on customer orientation. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.227-245
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• 1999

This research devided food poisoning so offer prevention specially employee in the food treatment at kitchen affect much direct effect. So indivisual sanitation and culinary sanitation are offered, but the writer feel at a loss despite and loide observation not offered professional knowledge. In the further, the wide must have to research varity food contanitation and food posioning many diffence type.