• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.650-663
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• 2007

The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.254-264
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• 2018

The study aims were to verify the influences of job environment factors and work attitude on turnover intention of school foodservice employees, and then to verify the mediating effect of organization commitment between six areas of worklife and turnover intention so that organizations can intervene to reduce the turnover intentions of employees. The subjects were 205 employees who were working in the school foodservice field. The job environment factors were measured by six areas of worklife (workload, control, reward, fairness, community, value) and the organizational commitment was measured by two types of commitments (affective, continuance). The results were as follows. First, workload, reward, community and value of six areas of worklife reduced affective commitment, control and fairness increased continuance commitment, and affective commitment reduced turnover intention. Second, only reward and community showed direct effect on turnover intention, but all six areas of worklife had a statistically significant indirect effect on turnover intention through affective commitment. These results showed that job environment factors had both direct and indirect effect on employees' behavior through employees' affection. These findings imply that organizations can control employees' turnover intention by providing education or social support to maintain their affective commitment even when organizations cannot change job environment.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.356-372
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• 2009

The purpose of this study is to study academic tendency in the researches on the service quality of Korean restaurants by analyzing the studies related to the service quality of Korean restaurants. As a result of this study, the studies related to the service quality of Korean restaurants, included in 7 academic journals selected, are totally 26 articles. Among them, there are 14 researches targeting medium-large size Korean restaurants with more than 100 seats. In the methodological aspect, the scales, which were used most frequently in measuring the service quality of Korean restaurants, were indicated to be SERVQUAL in Parasuraman et al.(1988), DINESERV in Stevens et al.(1995) and Brady & Cronin(2001)'s scale. Also, as a result of examining the tendency of researches related to the service quality in Korean restaurants in the contextual aspect, the interaction quality between employees and customers out of customers' perceived service quality was surveyed to have greater influence upon customers' behavioral reaction than the physical quality or technical quality. Consequently, in order to conduct an institutional research through examining the service quality in Korean restaurants, understanding the customers' perceived service quality needs to be implemented preferentially with a systematically verified scale. Moreover, such researches on the service quality of Korean restaurants appear to focus on specific subjects. Thus, in order to escape from this tendency, it is necessary to explore creative research subjects and design diversely and scientifically analytical methods.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.602-611
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• 2019

The purpose of this study is to provide effective basic data necessary for marketing strategy of HMR products by identifying the effect of HMR selection attributes on customer satisfaction according to family Composition. To this end, the research subjects conducted a survey with employees dispatched to 100 of 140 HOMEPLUS nationwide and surveyed customers who purchased HMR products from stores for about 60 days from July 1, 2018 to August 30, 2018. The data collected were analyzed for statistical significance using SPSS 21.0 for windows, and the hypothesis was verified based on the results processed. Research shows that the four factors, quality, price, convenience and variety, which are the sub-factors of HMR selection attributes, were not different according to family composition, the quality, price, and variety among the sub-factors of HMR selection attributes affected customer satisfaction, but the convenience factors did not affect customer satisfaction. The purpose of this study was to identify the effect of HMR selection attributes on customer satisfaction and to compare the differences according to the general characteristics of survey subjects, The present invention has been made in view of the above problems.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.397-405
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• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.571-582
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• 2001

The purpose of this study was to identify important selection attributes of customers for dining at family restaurants, and the determinant and predicting factors in customers' intentions of revisiting. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. A total of 124 questionnaires were used for analysis among 300 distributed. Multivariate analysis(factor and regression analysis) was performed for 19 selection attributes measured on a five-point scale. A four-dimensional structure(harmonized decoration consistent service, valuable food, and attractive facility) was established from 19 selection attributes. The results of the study showed that three dimensions were significantly related with the customer's intention of revisiting. The dimension of consistent service had the greatest impact on customers' choice. It was clear that a family restaurant manager's emphasis on only one dimension to attract customers might not be as effective as applying a multi-dimensional strategy.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.12-25
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• 2013

This study conducted an empirical analysis on the hypothesis of structural relationship that the resources of diversification foodservice corporations develop into resource sharing about creating synergy on the basis of resource based view. Based on the questionnaire answered by 237 foodservice employees over three years, this study examined its validity and reliability by using SPSS 16.0 and AMOS 5.0 for hypothesis. The result of study modelling were GFI=0.910, NFI=0.915, CFI=0.952, RMSEA=0.070 at the level of $x^2$=179.797(df=83, p<0.001). First, intangible resources 0.180(t=2.371, p<0.05), tangible resources 0.127(t=2.028, p<0.05) and human resources 0.263(t=2.542, p<0.05) of diversification foodservice corporations had positive effects on resource sharing. And resource sharing 0.264(t=3.158, p<0.001) had a positive effect on synergy. Also, between resource sharing and synergy identified moderating effects by synergy implementation cost.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.149-163
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• 2010

This study planned study model through documentary research and drew hypothesis to analyze how teamwork of servant leadership has an influence on job satisfaction aiming at full time employee under department head and contract worker of five star hotel in Busan. As a survey term, from April 5th, 2010 to April 23th, 2010, it distributed total 300 questionnaires, 60 questionnaires for each hotel, and then 242 questionnaires were used for empirical analysis. It analyzed data using SPSS WIN Version 12.0 statistics package program, and verified through frequency analysis, reliability analysis, factor analysis, regression analysis. As a result of verification for influence of servant leadership on interchange which is one of teamwork, it showed that community formation factor has a positive influence on interchange, and as a result of verification for influence on communication which is one of teamwork, I could find out that higher the level of bond of sympathy formation and community formation factor are, higher the communication becomes. As a result of verification for influence on interdependence which is one of teamwork, it showed that community formation, stewardship, vision, commitment to growth factor have a positive influence on interdependence. As a result of verification for influence of teamwork factor on job satisfaction, it showed that all factors have a positive influence. As a result of this study. I could find out that member' positive perception on leader in hotel organization can be a basis deriving job satisfaction though teamwork.