• Korean Journal of Health Education and Promotion
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• v.32 no.5
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• pp.83-92
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• 2015

Objectives: This study was conducted to determine the status of the awareness of "school environmental sanitation and cleanup zone system" and to identify the level of harmful perception by shops. Methods: The survey was conducted using a self-administered questionnaire method online via the homepage of the education ministry's student health information center. A total of 293 schools (126 primary schools, 62 middle schools, and 45 high schools) was selected by using a stratified probability sampling. Results: Some 32.1% of all subjects knew the law of school environmental sanitation and cleanup zone system. The mean of harmful perception was 3.01 (very harmful: 4, harmful: 3, little harmful: 2, no harmful: 1). Regarding the types of high level of harmful perception of shops, adult good shops (3.53), hostess bar (3.52), karaoke bar (3.47), Cigarette vending machines (3.47), Adult only theater (3.47) and Phone sex room (3.37) were high. Singing room (2.29), dance school (2.45), tourist hotel (2.58), comic room (2.59), mini game console (2.66), hotel (2.77), billiard hall (2.81), PC room (2.83) were relatively low in the level of harmful perception. Conclusions: National government-level management and supervision will be necessary to prevent adolescent access to harmful shops.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.25-55
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• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs and wants to restaurant. So far, studies on menu have been done in an analytical way from a management′s viewpoint and inadequate to reflect customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.951-959
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• 2021

The study investigated the effect of food safety knowledge, food safety trust and the factors influencing organic food purchase intention in the 'new normal' of the COVID-19 pandemic. The study employed non-contrived and cross-sectional methods. The data was collected in Malaysia using convenience sampling. A total of 330 valid questionnaires were analyzed using Structural Equation Modelling (SEM) and PROCESS for hypothesis testing. The study revealed a significant relationship involving food safety knowledge on personal attitude, perceived social pressure, and perceived autonomy. Moreover, organic food purchase intention was found to be influenced by personal attitude, perceived social pressure, and perceived autonomy. Interestingly, trust in organic food safety moderated the relationship between perceived autonomy and organic food purchase intention. The study proved valuable for stakeholders and organic food producers to understand the 'new normal' COVID-19 market scenario for a sound understanding of the market and the sustainability of the organic food industry. A new research framework is proposed and validated, related to individual purchase decision in global health issues which is limited in current literature. Hence, the study contributed to a better comprehension of green consumerism mainly in the Asian market.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.270-279
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• 2006

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.243-254
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• 2009

The purpose of this study is development of the quality assessment for interior space and foodservice management in Italian restaurants. Also this study aims to evaluate them which are consisted of 30 items by Likert 5 point scale. As a result of the evaluation, 'food taste' and 'ingredients freshness' were the most important factors in interior space and the foodservice in Italian restaurants. The IPA technique proved that nine items including Q4, Q9, Q10, Q11, Q14, Q16, Q19, Q24, Q28 were in 'Doing great, keep it up' and five items such as Q13, Q25, Q26, Q27, Q29 that got high expectation and low perception needed to be focused for quality management strategies.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.389-397
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• 2010

This study is to find out influences of IT innovations factors on e-commerce diffusion, management performance. To research and analyze, from August 15th to September 15th in 2009, the questionary distributed 150 working employees at Purchasing Team & Finance Team in five star hotel in Seoul Metropolitan Area, then used for data analysis 135. The results come up with; Firstly, the factors of Information Techonology impacted on e-commerce diffusion & management performance. Secondly, e-commerce diffusion within company only had effect on management performance. The implication of this study is that if IT innovation factors were improved, hotels would have competitive achievement.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.205-218
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• 2009

The purpose of this study was to analyze what effects the service quality of the food and beverage section have on its organization value in the value-oriented hotel business, how the organization value influence work performance, and what causal relationships exist among variable factors such as service quality, organization value, and work performance for helping get the hotel business more profitable through guiding service improvements. For conducting the study, full-time staff working at the restaurants of premium hotels in Seoul participated in the test as samples from January 10th to January 22nd, 2009. The statistical data analyses were completed using the SPSS 12.0 program, and frequency analyses, reliability analysis, factor analysis, multiple regression analysis were conducted. The main results of this study were as follows. First, service quality of the food and beverage section in the hotel business caused positive effects on organization values. Second, it was found that the organization value and service quality also positively influenced work performance. Third, among service quality, organization value, and work performance, service quality had a direct effect on business performance, and organization value played an indirect role to cause effects on work performance through service quality. Accordingly, all of the workers engaging in the hotel business, including board of directors, ordinary managers and staff working at the food and beverage section, are highly required to recognize how keenly important service quality is for the hotel business.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.6
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• pp.1376-1379
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• 2009

Recently many Hotels have implemented and operated the Hotel Information System(HIS). These HIS-implementation evoke the significant changes in hotel management. So many interest and researches in HIS has received the spotlight from the hotel managements. Many researcher about HIS focused on the Critical Success Factors (CSF) from the viewpoint of HIS implementation. At this moment we need also the research about significance change of CSF with the laps of time. This kind of research are very critical for the successful operation of HIS. To achieve the objectives of this paper, the Innovation-Theory of E. M. Roger was implemented. As the result of this research we can get the various maturity point of each CSF with the laps of time. For the data gathering many major hotel in Korea were interviewed, and 84 valid questionaires were used for data analysis. The Cronbach's ${\alpha}$ was 0.7239, which means all data were significant.

• Journal of Global Scholars of Marketing Science
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• v.16 no.3
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• pp.107-123
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• 2006

This study suggest a model to find out relationships among the servant leadership as a preceding factor, the trust in higher officers as mediating factors, and leader satisfaction, additional efforts as a resulting factor. Then, empirical study testify the relationship among these factors. This study confined the subjects of empirical analysis to the employees in super-deluxe hotels located in Seoul, Gyeongju, Busan, and Daegu areas. In order to clarify the utility of this study, This study took only hotel employees as the subject of measurement because only hotel organization is able to reveal sensitively the behavioral response between the leader and the members of organization. The preceding study has systematized a basic theory on the servant leadership, and provided factor structure in regard to the servant leadership, but this study has searched the factor structure of the servant leadership with the hotel employees as the subjects of study. Also, from the side of the personnel manager of hotel business, this study can be a criterion for clarifying a leadership program. Especially, in order to cultivate their servant leadership, it is necessary to testify morality and pride as sub-behavioral characteristics of new employees. Also to change the mid-managers' leadership for the effective achievement of the object of organization, this study can be utilized for the development of servant leadership.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.56-76
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• 2013

With a distinction made between contract breach and contract violation, this study develops a structural model that investigates whether each dimension of contract breach influences experience of a contract violation in the hotel industry. At the same time, the impact of such a violation on hotel employees' work outcomes has been studied. One hundred and seventy eight employees, who are employed in five star deluxe hotels participated in the study and a structural equation modeling(SEM) is employed. The result indicated that good working relationship, and training and development, a so called relational oriented breach, make positively significant impact on contract violation. Whereas, benefits and salary categorized as transactional oriented breach does not. Also, the suggested employee outcomes including high turnover intent, low job satisfaction, and person-organization fit have been influenced by contract violation. As a result, hotel practitioners need to clarify the contract items prior to employment and during employment and to prepare to react to unmet promises.