• Culinary science and hospitality research
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• v.19 no.3
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• pp.291-304
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• 2013

This study analyzed the effects of Employee Value Proposition (EVP) and the impotance of a job rotation system on the subjective career success. The total 379 samples were surveyed from employees engaging in domestic hotel enterprises located in Seoul using convenient sampling method. The result of this research is as followings. First, EVP has total 5 factors('career development,' 'affiliation,' 'work environment,' 'work content' and 'pay & reward') and job rotation has total 3 factors('individual capacity improvement,' 'procedural justice,' and 'career development'). Second, the results of hypotheses test using a series of multiple regression analysis indicate that EVP factors including 'career development,' 'affiliation,' 'work environment,' and 'work content' influence subjective career success. However, EVP factor of 'pay & reward' does not influence subjective career success. Similarly, EVP factors excluding 'pay & reward' affect a job rotation system. Lastly, a job rotation system positively affects subjective career success. Based on the analysis results, we could draw the importance of the non-financial reward instead of financial reward in the perception of employees' subjective career success. As a research implication, the importance of the creative organization culture was suggested in the conclusion section.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.15-29
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• 2015

The purpose of this study is to identify the effect of job satisfaction on job performance and to examine the moderating effects of employment type of the employees in franchised Korean restaurants. The questionnaire was distributed to the employees in Korean restaurants having abroad branches of the 300 distributed questionnaire, and 271 copies were used in the analysis by exploring factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical moderated regression analysis through SPSS ver. 18.0. The results of the study were as followed; First, job satisfaction, the work and superior factor have positive influence on job performance, but wages and promotion factor have negative influence. Second, the employment type has the partially moderating effects between job satisfaction and job performance with interactive term(superior$^*$ employment type). On the basis of these results, it is suggested that the company has fair criteria for evaluating systems and reward program to the employees regardless of employment type. This study has the limitations of simple variable and employment type.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.72-87
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• 2015

The purpose of this study is to investigate how environmental attitudes of top managers of hotel business affect on environmental commitment of hotel employees and identify of the mediator effects of line supervisor and peer group during implementing green management process using Sobel z test. Data analysis is conducted by SPSS 18.0. The findings and implications can be summarized as follows. First, environmental attitudes of top managers has significantly positive effect on environmental attitude of line supervisors and peer group. Second, environmental attitude of line supervisors and peer group, in turns, has significantly positive effect on value or normative commitment on green management of hotel employments. Third, there is positive mediating effect of environmental attitude of line supervisors and peer group between environmental attitudes of top managers and value or normative commitment of hotel employees. Hence we can conclude that implementing of green management intention of top managers to hotel employs in work place needs strong support of line supervisors and peer group.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.37-51
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• 2016

The purposes of this study were (1) to investigate the important selection attributes of coffee brands and the relative positions of major coffee brands on the positioning map through similarities and preferences of coffee brands that customers perceive and (2) to provide Korean coffee brands with strategic information about how to differentiate themselves from existing competitors in the Chinese market. A total of 268 samples were used for data analysis that comprised frequency analysis, descriptive statistics, ALSCAL, and regression analysis. The results showed that among 8 coffee brand selection attributes the most important was atmosphere, followed by cleanness and sanitary condition, and convenient location and transportation. Friendly service, taste of coffee, price and variety of menu were next and brand was the least important among 8 selection attributes. The results of positioning map showed that Maan Coffee was evaluated the highest iin atmosphere, cleanness and sanitary condition, and convenient location and transportation compared to other coffee brands. Marketing strategies for Korean coffee franchisers (Angel-in-us Coffee and Caffe Bene) were provided for successful repositioning in the Beijing coffee market.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.146-164
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• 2012

This study aims to investigate the influence of person-organization(P-O) fit on job satisfaction, and turnover intent mediated through goal commitment using structural equation modeling. An experimental design is applied to test seven hypotheses that reflect the research questions. Five star deluxe hotel employees are targeted for sampling. A total of 180 faithful cases out of 250 cases have been analyzed. To analyze the data, descriptive statistics and multivariate analysis of variance, and structural equation modeling(SEM) are employed using SPSS 19.0 and AMOS 4. The results indicate the hotel employees' perceived P-O fit is positively associated with goal commitment and job satisfaction while negatively linked with turnover intent. Also, goal commitment has a positive effect on job satisfaction while having a negative effect on turnover intent, mediating between P-O fit and organizational outcomes. Therefore, the needs to evaluate P-O fit and goal commitment during recruitment and after organizational entry have been raised.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.186-200
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• 2014

This study investigates the effect of foodservice employees' mentoring part on expressing emotions and self-esteem by conducting a survey. The data collected from the survey were analysed by SPSS18.0 and AMOS for frequency analysis, exploratory analysis, confirmatory factor analysis, correlation analysis and structure equation modeling. The results are as follows. First, the mentoring part was a significant constituent for achieving an organization's objective because a mentor and a mentee could interact and sympathize through personal recommendation, consultation and support for reducing psychological stress. Second, the mentoring part had a positive effect on organizational ability to adapt. Third, organizational conflicts influenced self-esteem. As the results indicated, the foodservice industry should manage an effective mentoring system for high quality services and the attainment of an organizational goal.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.192-203
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• 2015

Internal marketing has been considered as a way of achieving higher service quality and customer satisfaction in the service industry. However, the definitions and implementation of internal marketing varies by researcher. Therefore, the purpose of this study was to explore an explanatory internal marketing mix that can be utilized in the foodservice industry. Using a web-based survey method, a total of 405 usable samples were collected and used in the data analysis. Five internal marketing components (i.e., vision, development, reward, employee motivation, and internal communication) were adopted from previous literature, and the results indicated significant impacts of the internal marketing mix on employee job satisfaction.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.268-279
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• 2019

This study applied the Q methodology to the graduate students of the department of food service management in Seoul to grasp the subjective perception of customers using the big blur phenomenon and the introduction of the kiosk. As a result of the analysis, five types were derived. (N = 6): Fast payment and various order preference types, the second type (N = 6): Earning and discount benefits preference type, the third type (N = 3): Simple order preference type, The fourth type (N = 2): Employee service preference type, and the fifth type (N = 3): Safety payment preference type. In the future, the research on the Big Blur phenomenon of eating out company will be refined through more detailed Q methodological questions with analytical techniques based on extensive literature and empirical studies, and to analyze the various opinions of respondents more concretely and objectively.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.189-200
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• 2016

Purpose: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. Methods: Data were analyzed using descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). Results: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). Conclusion: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.