• Culinary science and hospitality research
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• v.13 no.2
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.169-180
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• 2017

The current study aims to demonstrate the causal relationships of quality of work life (QWL), affective organizational commitment, and turnover intention among Y-Generational chefs in South Korea. In order to achieve the study purpose, the data were collected from 207 chefs working in hotel restaurants, independent restaurants, and franchised restaurants. To analyze the data, frequency analysis, exploratory factor analysis, reliability analysis, regression analysis, and PROCESS Macro analysis were undertaken using SPSS 18.0. The results indicated that quality of work life consisted of two factors named as personal quality and social quality. Both factors of quality of work life had significantly positive effect on affective organizational commitment. However, in case of the relation between quality of work life and turnover intention, only personal quality had a significant negative effect on turnover intention while the effect of social quality on turnover intention was not significant. Furthermore, affective organizational commitment negatively affected turnover intention, and affective organizational commitment was determined as significant mediators between quality of work life and turnover intention. Implications of the empirical results and limitations of the study are also discussed.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.339-351
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• 2016

Current study conducted to verify the impact of emotional labor by Rapport on job burnout and organizational satisfaction from five-star hotel chefs located in Seoul. Survey distributed to employees who are working for department of foodservice from ten five-star hotels, and total 257 respondents were employed for data analysis. The Rapport was tested by using two sub-variables: enjoy relationship and personal bond, the emotional labor were measured by three sub-dimensions: surface behavior, emotional behavior, and inner behavior. Results found that enjoy relationships and personal bonds have significant influence on surface behavior, but the rapport have not significant impact on emotional behavior. In addition, only personal bond of rapport has significant influence on personal bon in present study. Furthermore, all elements of emotional behavior except surface behavior were significant predictors of job burnout, and organizational satisfaction. Hence, this study contributed to provide various practical implication as well as theoretical implications to managers or organizers of five-star hotels especially for foodservice employees.

• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.246-260
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• 2022

This study assumed that chef's shared leadership perceived by chefs in hotel culinary department affects self-efficacy, group efficacy, and job performance. Based on this, the causal relationship between each variable was analyzed through leadership sharing. And based on the results, we tried to suggest a manpower management plan suitable for the hotel culinary department and provide basic data. The subjects of this study were chefs working in 8 luxury hotels in Seoul and Busan. A total of 302 questionnaires were analyzed. For analysis, SPSS 23.0 and AMOS 23.0 statistical packages were used. As a result of empirical analysis, it was found that it had a positive effect on self-efficacy and job performance improvement of hotel cooks. On the other hand, it was found that the chef's shared leadership did not affect job performance through collective efficacy and collective efficacy. In conclusion, it was suggested that a differentiated and efficient manpower management plan is needed to enhance job performance by enhancing shared leadership and self-efficacy for cooks, where collaboration and division of labor are important, and individual ability is important due to the nature of their work.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.96-104
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• 2006

This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.45-56
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• 2001

The HPC(High Pressure Cooking) method and the traditional method of brown stock preparation are compared in terms of gelatin, free amino acid and sensory evaluation. The HPC outperform the traditional method. In addition, free amino acid content of brown stock increased when HPC method is applied. In traditional method, however, the contents of free amino acids gradually increased in proportion to the length of heating times. When the HPC method is used for brown stock, the level of alanine and methionine were relatively higher than that of traditional method. In order to measure the quality of brown stock made from different methods, the highly qualified chefs were selected. They favoured the taste and smell made from HPC while they preferred traditional approach to HPC in terms of stickiness and appearance(colour). It is turned out that five hours is the most appropriate heating time for HPC method to obtain the maximum extraction of amino acid. The results suggest that the quality of brown stock from HPC method is not at all inferior to that of traditional brown stock while the HPC approach can improve the level of productivity by saving the labour cost, food cost and time.