• Journal of the Korean Data and Information Science Society
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• v.18 no.1
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• pp.63-71
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• 2007

The purpose of this study is to identify relationship among job stressor, organizational stressor, and turnover intention of school meal chefs. The respondents included 155 school meal chefs in the survey. Data were analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results were obtained : job stressor was influenced directly and positively by the turnover intention of school meal chefs. But organizational stressor was not influenced directly and positively by the turnover intention of school meal chefs.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.105-112
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• 2012

The purpose of this study was to provide basic data regarding the perceptions of medicated diets among chefs. The subjects were 22 exemplary restaurant chefs in the Danyang area. The results showed that 40.9% of the chefs regarded the taste of medicated diets as good. Conversely, 22.7% of the subjects answered that they didn't know about medicated diets. Mass media and education from relevant institutions were the means of acquiring information about medicated diets. The chefs recognized that varieties of sauce could make medicated diets popular because of special flavor. Female chefs were generally more familiar with herbs than male chefs. Overall, the chefs were not familiar with Menthae Herba, Atractylodis Japonica, Adenophorae radix, Caryophylli Flos, or Carthami Flos. However, they were familiar with Glycyrrhizae Radix, Cassiae Semen, Cinnamomi Cortex, Polygonati Rhizoma, Mume Fructus, and Ginseng Radix, even though they didn't like the tastes pertaining to medicated diets. Ginseng Radix was the most well-known oriental herb, and Mume Fructus and Rubi Fructus were also popular. The most popular cooking methods for medicated diets were, in order, boiling rice, roasting items, and preparing the herbs as beverages.

• Journal of the Korean Data and Information Science Society
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• v.17 no.4
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• pp.1119-1127
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• 2006

The purpose of this study is to identify relationship among motivation factor, hygiene factor, and job satisfaction of school meal chefs. The respondents included 155 school meal chefs in the survey. Data was analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results was obtained : hygiene factor was influenced directly and positively by the job satisfaction of school meal chefs. But motivation factor was not influenced directly and positively by the job satisfaction of school meal chefs.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.59-75
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• 2013

This paper investigated the effects of hotel chefs' personality and leader-member exchange(LMX) on innovative behavior. The sample for the study is 300 chefs extracted from four five-star hotels in Busan metropolitan area. Self-administrated questionnaires are distributed and 267 usable ones are collected and used for the analyses. The findings of the research are as follows, First, hotel chefs' personality consists of neuroticism, openness, friendliness, conscientiousness and extroversion. Second, hotel chefs' LMX consists of attachment, loyalty, a sense of contribution and respect. Third, hotel chefs' openness, considerateness, and leadership positively affect hotel chefs' LMX and hotel chefs' introversion negatively affect hotel chefs' LMX. Fourth, hotel chef's innovative behavior is affected by hotel chef's attachment, loyalty and respect.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.156-166
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• 2018

The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju and Jeonnam areas, and SPSS 22.0 Program was used to conduct frequency analysis, reliability analysis, exploratory factor analysis, regression analysis and mediation effect analysis. The results of the study were as follows. Firstly, it was found that innovative behaviors of hotel chefs are significantly affected by three types of organizational culture: rational culture, consensual culture, and developmental culture. Secondly, it was found that rational and consensual culture have significant effect on rapport. Thirdly, it was found that better-formed rapport in hotel chefs significantly remarkably influences their innovative behavior. Fourthly, the study results revealed that rapport has a mediating effect on the relationship between type of organizational culture and innovative behavior of hotel chefs. Thus, in order to induce voluntary innovative behaviors from building rapport in the hotel organization, it is necessary to develop and implement effective strategies which will form a work environment where chefs can freely engage in mutual exchanges and build trust with one another.

• Nutrition Research and Practice
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• v.5 no.1
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• pp.80-87
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• 2011

The objectives of the study were to investigate job burnout and leader-member exchange (LMX) levels as well as to evaluate buffering effects of LMX on burnout among dietitians and chefs at institutional foodservices. Hypotheses were proposed based on the Job Demands-Resources model and LMX theory. The study population consisted of dietitians and chefs who were in charge of managing unit operations in a nationwide contract management company. Positive/negative affectivity, workload, job burnout, and LMX scales that bad been validated in previous research were adopted A total of 552 questionnaires were distributed and 154 responses were returned. Results indicated that respondents' burnout levels were moderate and emotional exhaustion was greater than cynicism. In terms of LMX, the surveyed dietitians and chefs showed higher respect toward their supervisors than loyalty. When positive affectivity and negative affectivity were controlled, workload influenced emotional exhaustion and professional efficacy significantly. With affectivity and workload controlled, however, LMX did not influence any dimensions of burnout. The moderating effect of LMX on the relationship between workload and cynicism was significant. That is, the effect of workload on cynicism was weak if the dietitians and chefs perceived the relationship with their supervisor positively. Based on the findings and literature reviewed, how to mitigate job burnout among foodservice managers is discussed.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.100-106
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• 2005

The purposes of the study were to assess levels of burnout, engagement, and turnover intention of dietitians and chefs and to investigate the relationships among the antecedents and consequences of burnout and engagement. A total of 257 dietitians and chefs at a contract foodservice management company in Korea were surveyed using a self-administered questionnaire. Burnout (exhaustion, cynicism, and professional efficacy) and engagement (vigor, dedication, and absorption) were measured with three dimensions each. The dietitians showed significantly higher exhaustion (p < .05) and significantly lower vigor and dedication than the chefs (ps < .05). The exhaustion and cynicism dimensions of burnout were negatively correlated with all three dimensions of engagement (ps < .001) and positively correlated with turnover intention (ps < .001). The professional efficacy was positively correlated with all three engagement dimensions (ps < .001), but not with turnover intent. In addition, turnover intention was positively correlated with negative affectivity and work-load and negatively correlated with vigor, dedication, and absorption. A series of hierarchical regression analyses were conducted to assess the effects of the personal (positive and negative affectivity) and situational factors (workload, interpersonal conflict) and job stresses on turnover intention. After removing the effects of the personal and situational factors, cynicism (p < .01) was the only significant predictor of turnover intention. Based on the findings, suggestions for recruiting and retaining qualified and motivated employees were provided.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.