• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.178-197
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• 2005

This study aims at determining what affects lighting environment of a kitchen in a Japanese restaurant in a hotel and at analyzing. cooks' perception during cooking and appropriate lighting they consider to be important in each working area. For this purpose, 196 cooks working in Japanese restaurants in first-class hotels participated in a survey. After analyzing the results, cooks attach importance to illumination during cooking, and the more inappropriate luminosity is in each working area, the lower appropriateness of luminosity recognized by cooks is. And there is strong correlation between lighting environment items and illumination in each working area. The results suggest that cooks working in a Japanese restaurant in a hotel should be provided with good lighting environment appropriate for each working area. On this ground, it is expected that cooks will see their health and productivity improving.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.99-111
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• 2007

This study aims at inquiring into the effect of kitchen employees' conflict factors in deluxe hotels on turnover to present a improvement plan. For this, it made a survey of 292 kitchen employees in deluxe hotels from December 1 to 10, 2006. The results were as follows: First, it showed that the service welfare conflict had a positive effect on the compensational turnover, and high compensational turnover was caused by high conflict of welfare or benefits. Second, it showed that the cooking job conflict had a positive effect on the developmental turnover. Third, it showed that the colleague relationship conflict had a positive effect on the developmental turnover. Consequently, each factor of compensational and developmental turnover had significantly positive correlation to the cooking job conflict, service welfare conflict and colleague relationship conflict. Considering the above results, the employees' turnover produced results that are contrary to negative and positive effects traditionally discussed various effects or results on organization.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.98-114
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• 2003

This paper is written to analyze systematically the varieties of informations about cooking stream procedure on the basis of the basic theory of installation and arrangement such as SLP(Systemic Layout Planning) and to deduce the plan for the device, installation and arrangement suitable to cooking stream procedure. Through the substantial improvement in the modeling of hotel L, the optimization of the capacity of installation and arrangement, and the reduction of food resource stream and its movement and through the analysis of cooking stream procedure by disposing and dividing the main kitchen into three individual ones, the improvement of productivity in comprehensive cookery such as the specialization and equalization of cooking procedure and improvement effect of the price-reduction. Moreover, as for the problem of arrangement of installation, it was displayed that the effect went up to twice through the flexible production-related systems such as the improvement of arrangement, reduction of cooking preparation time, the standardization of cookery.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.34-47
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• 2017

This study is designed to figure out the effects of major selection motivation on career efficacy and major satisfaction of college students majoring in culinary and foodservice management. To achieve this purpose, a survey was carried out to 209 college students. The findings showed that their major selection had a significant effect on their career efficacy and major satisfaction. But the mediating effect of their career efficacy as a mediator - which improves their major selection and major satisfaction - was partially adopted. Consequently, their internal and external participation motivation for their major selection is a facilitating mechanism to maximize their major satisfaction, and it is necessary to limit the use as a mediating variable of their career efficacy.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.57-90
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• 2001

We investigated the unequivalence of Food Sanitation law, School Foodservice law and recent reports studied about hazard analysis critical control point(HACCP) system. We also found out that cook's duties were expressed several times in the standard job classification in Korea national statistical office based by the international labor organization(ILO) since 1963, but not ever in the Food Sanitation law and School Foodservice law. Based on these investigations We propose clear expression of cook's duties in the Food Sanitation law and School Foodservice law, and enactment of regulation or law of Cook to reduce any possible food poisonings. However these proposals need to be studied and improved in many different ways for the revision and enactment of the law of cook.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.114-129
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• 2003

This study aimed at drawing a scheme for more developmental and rational improvement of the screening examination system to cope with the rapidly changing industrial environment positively, enhance the food service industry qualitatively, and reinforce engaged specialty of those engaged in the industry. To set a rational improvement scheme for a cook screening system, the study conducted a prior study on job analysis of those engaged in cooking, a review on relevant laws, and a theoretical research on those problems in the current cook screening examination system. On this basis, it understood the actual condition of the current cook screening system and implemented a demonstrative analysis through a survey to draw a section on a future improvement scheme. The results were analyzed largely from two viewpoints: the general condition of the cook screening system and the future improvement scheme for the system.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.217-231
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• 2008

The purpose of this study is to examine how the perceived physical environments of hotel kitchens influence cooking employees' internal responses. According to the analysis results of this study, except Hypothesis 2 which was rejected in this study, all the hypotheses were partially accepted. These results support the research hypotheses of this study that comfort, spatiality, and convenience as physical environments will have significant effects on emotional response and cognitive response. Also, equipment use as convenience had statistically significant effects on both emotional response and cognitive response whereas working environment as comfort and kitchen circulation and working space as spatiality had no effect. Therefore, kitchen environment should be set up in the direction of guaranteeing kitchen convenience to the maximum, and the further researches on the constituent factors which have no effect on emotional response and cognitive response should be proceeded continuously.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.27-40
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• 2008

This study focused on retraining programs for cuisiniers and drawing attention to the necessity of retraining and the new method of retraining for cuisiniers as a professional in a knowledge based society. Case study review and interviews followed by thorough review of related literatures were taken place to give suggestions and comments for the improvement of job performance enhance training for cuisiniers. Interviews were done with current participants and institutional trainers in March, 2008. Result from the interviews showed that retraining was really necessary. It was concluded that various retraining programs organized and developed by an association could be the solution. Methods of retraining can take formats of distance learning, classroom learning, and blended learning. However, working condition for most cuisiniers at present would allow them to squeeze some time off to attend higher education and most restaurant companies are not big enough to offer systematic job training on site or not stable enough to arrange replacement workers. It is therefore suggested to adopt a blended learning method and further study on this subject is highly recommended.