• Culinary science and hospitality research
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• v.23 no.2
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• pp.11-22
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• 2017

This study is focused on five franchise snack bars to create an effective marketing strategy by analyzing the competitive relationships among them and by grasping selection properties that satisfy customers. Discriminant Analysis was utilized to suggest methodological frameworks, and the results show three factors (food quality, employees' service, and physical environment) were extracted that contains twenty five questions. A one-way analysis of variance (ANOVA) was carried out in order to verify if there were statistically meaningful differences in the Franchise snack bars, and post hoc comparisons were conducted using the Duncan method. In addition, Multidimensional Scaling (MDS) was used to measure brand similarity, selection attributes, and brand preferences. The results of the analysis show that Addal had the highest scores on average in all three factors (food quality, employees' service, and physical environment), Bong-Gus Babberger had two higher scored factors (employees' service and physical environment) than the average, and Gobongmin kimbab had also two higher scored factors (food quality and physical environment) than the average. Kimbab chunguk appeared to have lower scores than the average in all three factors (food quality, employees's service, and physical environment). The findings of this study provide a useful positioning map of competitiveness among five brands and offer practical marketing proposals.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.94-108
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• 2013

The purpose of this study is to consider the moderating effects of employees' emotional labor on the relationships among hotel employees' emotional dissonance, burnout and job satisfaction. The survey was administerd to 377 employees working for deluxe hotels in Korea. The results indicated that the proposed model fit to the data well(${\chi}^2$=307.888, df=51, p<.001, GFI .890, AFGI .833, NFI .931, IFI .942, CFI .942). The finding showed that employees' emotional dissonance had a significantly positive effect on their burnout (${\beta}$=.194; t=3.533; p<.001) and a significantly negative effect on job satisfaction(${\beta}$=-.352; t=-6.906; p<.001). In addition, employees' burnout had a significantly negative effect on their job satisfaction(${\beta}$=-.267; t=-5.261; p<.001). For the moderating effects of employees' emotional labor on the relationship between emotional dissonance and job satisfaction, the results indicated that significant relationships varied to employees' surface acting whereas deep acting did not. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.28-39
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• 2013

The purpose of this study is to examine the causality among customer orientation, job satisfaction, and organizational commitment of food service employees using a non-recursive model. To do this, literary and empirical research was carried out. In the literary research, this study examined previous studies related to the concepts such as customer orientation, job satisfaction, and organizational commitment. The empirical research was analyzed based on the questionnaire answered by 203 food service employees. Main results of this study are indicated below. First, customer orientation had a positive effect on job satisfaction(t=2.404, p=0.016). Second, job satisfaction had a positive effect on organizational commitment(t=8.555, p=0.000). Third, organizational commitment had a positive effect on customer orientation(t=6.071, p=0.000). Our main theoretical and practical implication includes the significance of extending the range of research by verifying the non-recursive causality among customer orientation, job satisfaction, and organizational commitment. The limitations of this study are possible problems with generalization by convenience sampling in limited areas.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.934-947
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• 2011

The purpose of this study is to analyze products for good taste and convenience, which become an engine to constantly create customers. In addition, this study is aimed at investigating the relationship between the selective attributes of Home Meal Replacement, the perceived utilitarian value, and the repurchase intention, and drawing new suggestions on the Home Meal Replacement market from a new marketing perspective. Based on a total of 215 samples, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypothesized using the Amos program. The result of study modeling was GFI=0.905, AGFI=0.849, NFI=0.889, CFI=0.945, and RMR=0.0.092 at the level of $x^2$=230.22 (df=126, p<0.001). First, the food quality (${\beta}$=0.221), convenience (${\beta}$=0.334), packing (${\beta}$=0.278), and employee service (${\beta}$=0.204) of home meal replacement consideration attributes had a positive (+) influence on perceived utilitarian value. Second, perceived utilitarian value (${\beta}$=0.584) had a positive (+) influence on repurchase intention. The factors to differentiate one company from other competitors in terms of the utilitarian value are the quality of food, convenience, wrapping, and services by employees. This study has illustrated the need to focus on the development of a premium menu to compete with other companies and to continue to research and develop nutritious foods that are easy to cook. Moreover, the key factors to have a distinct and constant competitive edge over other companies are the alleviation of consumer anxiety over wrapping container materials, the development of more designs, and the accumulation of service know-how. Therefore, it is necessary for a company to strongly develop the key factors based on its resources as a core capability.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.117-124
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• 2021

This study seeks to understand the inter-relationship between employee enthusiasm, trust, immersion and satisfaction of employees working at a hospitality company based in Gwangju Metropolitan City. The purpose of this study is to examine the human resources management of workers in the hospitality industry by grasping the current situation of employees working in the service enterprise. As a result, corporate organizational support in the hospitality industry has a significant impact on the enthusiasm of employees. The enthusiasm of the employee is shown to be trusting, immersing, and satisfying in the work of the employee in the hospitality company, which can be seen as an organization, showing that the employee's passion plays a positive role in trust, immersion and satisfaction. As the employee's enthusiasm is reflected in the quality of the service product as a result, it can be regarded as the quality of the relationship that the employee is responsible for or positive feelings about the company in which he or she is in charge. Personnel management measures are required to strengthen pride and desire to achieve work so that employees can exercise their passion to feel trust, immersion, and satisfaction in their businesses and work. Therefore, it is necessary to provide tangible and intangible organizational support and introduce and implement personnel-related programs to enhance work pride and desire to achieve.

• Journal of agricultural medicine and community health
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• v.34 no.1
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• pp.24-33
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• 2009

Objectives: In September 2008, an outbreak of diarrhea occurred among students attending Y school in Yeongcheon-si. Shigella sonnei was cultured from some of the rectal swabs. An epidemiological investigation was carried out to determine the source of the infection and the mode of transmission of the shigellosis outbreak. Methods: The index case lived in the D rehabilitation facility in Gyeongsan-si and an additional epidemiological investigation was carried out there. The cases could not be questioned due to their mental handicaps. The teachers were interviewed instead. A patient case was defined as a resident with diarrhea more than one time a day from September 18 to September 26, 2008 or a resident with confirmed Shigella sonnei at the Y school or the D rehabilitation facility. Results: The attack rate was 1.2% (8 persons) among 659 persons in the Y school and D rehabilitation facility. Five persons were microbiologically confirmed to have the infection and three persons were diagnosed on the basis of symptoms. Shigella sonnei was cultured from five of the 659 rectal swabs. However, 80 environmental specimens including drinking water, preserved foods, and cooking utensils were negative. All eight patients were Y school students and had been living in group boarding and lodging. Six of them lived in the D rehabilitation facility and two lived in the dormitory at the Y school. Five cases showed pulsed-field gel electrophoresis patterns that were identical for Shigella sonnei. Conclusions: The results of this study showed that the infection source of the shigellosis outbreak, in the two places, were identical. It is likely that the infections initially spread from a teacher or volunteer and then among the students.