• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.60-74
• /
• 2015

This study seeks to determine causal relationships between hotel internal marketing practices and job satisfaction, and ultimately on organizational commitment, to contribute information enabling hotel management to better understand employees working in hotel culinary departments. SPSS 18.0 and AMOS 18.0 were employed for the statistical analysis (e.g. frequency statistics, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and structure equation model). Results revealed that the formulated model showed proper model fit (${\chi}^2=227.154$(df=179), p-value=0.009, CMIN/DF=1.269, RMR=0.013, GFI=0.931, AGFI=0.911, NFI=0.906, CFI=0.978, RMSEA=0.031), and confirmed construct reliability and convergent validity. Three factors (benefit package, educational training, work autonomy) were extracted based on the results of the factor analyses. Specifically, benefit package and work autonomy exhibited an effect on job satisfaction with benefit package asthe most significant factor (t-value 3.311, p<0.001), partially supporting the first hypothesis of this study. In addition, job satisfaction has found to have a positive influence in organizational commitment, confirming the second hypothesis of this study.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.7
• /
• pp.2508-2514
• /
• 2010

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

• The Journal of the Convergence on Culture Technology
• /
• v.9 no.2
• /
• pp.159-169
• /
• 2023

The purpose of this study is, first, to establish a theory about the conflict between sustainable tourism development and the restoration process of modern cultural heritage. Second, a research model is established through literature research, and the difference in perception between the local government (Incheon Jung-gu Office) and the local residents is analyzed. Third, based on the results of the analysis, we will present a conflict management strategy for sustainable tourism development in the modern hotel restoration project. If a conflict management strategy is presented based on the analysis results, first, a procedure to confirm whether the goal of development for sustainable tourism development and local residents is the same before the modern cultural heritage restoration project is necessary. Second, it is necessary to coordinate opinions on priority items among sustainable tourism development indicators during the modern cultural heritage restoration project. Third, in the modern cultural heritage restoration project, priority should be given to the change of awareness of the development subject rather than the change of awareness of the local residents. Fourth, in the modern cultural heritage restoration project, the development entity should attempt continuous dialogue and compromise in an effort to find an alternative that satisfies local residents. Fifth, in the modern cultural heritage restoration project, it would be effective to pay special attention to and focus on the part of 'adjustment of opinions' where the difference of opinion between the developer and the local residents is the largest.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.5
• /
• pp.746-755
• /
• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.11
• /
• pp.6604-6612
• /
• 2014

The purpose of this study was to provide basic knowledge and a proper education-training program for hotel enterprises. The results are as follows. First, an education-training program was focused on five factors. Service quality, Job, Organization culture, Self improvement, and Language. Second, the Importance Performance Analysis Result show that Keep the Good Work variables are the Customer reception, Food hygiene, Hygienic management, Cooking, First aid, Self development, and Communication. Possible excesses include Customer satisfaction, Business vision, Brand, Prevention of sexual harassment, Multiple cultures. Finally, an education training program should focus mainly on 'Manner', 'Table manner', 'Personal hygiene' and 'Chinese'.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.529-543
• /
• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.92-106
• /
• 2007

The most important factor in hotel business is the management system of human resources, and focuses on the role of a manager who successfully achieves the business objective. This study is based on a survey conducted on staff members from five-star hotels in Seoul and Gyeonggi Province. It aims to look into the influence of leadership and confidence on a Department Chief in terms of overall business achievement. As a result of the verified analysis of this study is as follows: First, the influence of the Department Chief's leadership on confidence(Estimate=1.083, C.R.=12.977) was the highest. Second, the influence of the Department Chief's leadership on business achievement(Estimate=0.651, C.R.=5.864) was relevantly high. Third, the influence of confidence of the Department Chief on business achievement(Estimate=0.217, C.R.=2.054) was relevantly low, but still beneficial. As a result of this study concludes that in order to enhance business achievement, both leadership and confidence of the Department Chief were crucial. Especially, the Department Chief's leadership had an effect on the level of staff members' satisfaction, devotion and intention to change one's occupation in the form of having trust on the Department Chief. Such a result indicates that the Department Chief's leadership plays an active role in elevating the staff members' satisfaction on their job. An elevated satisfaction level will further enhance trust, business performance, devotion to company, cohesion, and productivity.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.116-128
• /
• 2015

This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide the basic materials of marketing strategies for continued customer visit to the hotel restaurants. The implications of the study are summarized as follows: First, if restaurant space is designed in consideration of gustatory, visual, auditory, tactile, and olfactory aspects, it becomes a reason for customers to re-purchase and spread good words of mouth. Second, restaurant food space should be designed to make customers pleasant and exciting. Third, the design of food restaurant design that induces customer emotional responses elevates customer re-purchase and intention to deliver words of mouth.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.2
• /
• pp.735-744
• /
• 2014

In this study, emotional intelligence which is defined as knowing yourself and other people's emotions and the ability to use regulation was judged as an important factor for the service quality implementation of aircraft crew members perform to work in special circumstances. And the purpose of this study is how emotional Intelligence affects job satisfaction and organizational loyalty. So we analyze the emotional intelligence of the K domestic airline crew in this study. This study showed that emotional intelligence affect high quality of service to perform the work well and contribute to job satisfaction. And job satisfaction has a positive impact on organizational loyalty also. Therefore, the ability of airlines to improve service quality as well as performing work also for the emotional intelligence to increase satisfaction and loyalty unplug staffs and it will require ongoing sensitivity training.

• Journal of The Korean Society of Integrative Medicine
• /
• v.12 no.3
• /
• pp.213-225
• /
• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.