• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.69
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• pp.75-85
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• 2001

This empirical study examines the current status of TqM implementation in Korean service industry The data were collected from employes in hotels located in Seoul, korea with the questionnaire. The several statistical method such as t-test multiple regression were used for analysis. The major findings include the followings : First TQM practices have become common in Korean hotel industry. Second, There exist significant TQM factors which effect on customer satisfaction. For the high level hotel group supplier management, quality data management employee relations, and training are important factors for customer satisfaction while top management role and employee relations are significant factors for low level hotel group.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.563-571
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• 2008

The purpose of this study was to investigate how organization's ethical context, leader's agreeableness, conscientiousness and neuroticism affected his (or her) ethical leadership, and how leader's ethical leadership influenced subordinates' job satisfaction in the restaurant industry. The model was tested in hotel restaurants and family restaurants using a sample of employees in Pusan, Daegu and Gyeongsangbukdo. Empirical results confirmed that organization's ethical context, leader's agreeableness, conscientiousness and neuroticism influenced his (or her) ethical leadership, and leader's ethical leadership affected subordinates' job satisfaction. This research findings implied managerially that firstly, top management should establish employees' ethical regulations and motivate them to work ethically through training, incentives and punishment and secondly, should employee agreeable, conscientious and anti-neurotic person through aptitude test, if possible. In the future, restaurant's successful operations and management depends on partly its ethical status.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.60-70
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• 2018

Rapid economic growth brought material affluence and convenience, but it also has caused a negative issue, such as environmental damage. Therefore, this research holds the purpose of grasping structural influencing relationship of environmental awareness of cook, which is taking an important role in food safety among workers in hotel restaurants with eco-friendly attitude and food safety pursuit behavior. To achieve the purpose, collected materials were tested for the fidelity, organic causation and control effect, using Structural Equation Modeling for frequency analysis, confirmatory factor analysis, credibility analysis and hypothesis testing with SPSS (V23.0) and AMOS (V21.0) programs. Environmental awareness of hotel cook has causation with eco-friendly attitude, and the attitude has meaningful causation with food safety pursuit behavior. That is, it proved that cooks are taking care of their job carefully from the pre-cooking stage while most of people ignore the storing stage. The result shows not only hotel's own training session, cook's level of consciousness on the food safety and they are working with high sense of responsibility. The limitation of this research is that it only conducted with cooks of deluxe hotels in Busan, and it could not include various variables about environmental awareness. Therefore, it is expected that the lacking contents to be dealt by a follow-up study.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.167-178
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• 2021

This study aims to identify the influence of paradoxical leadership on proactive work behavior mediated through psychological safety in the hotel industry. This study employs survey data of five-star deluxe hotels in South Korea using convenience sampling. The number of 270 cases was used for analysis and the hypotheses were analyzed with structural equation modeling and AMOS 20. Paradoxical leadership includes five sub-variables of self-centeredness with other-centeredness (SO) distance and closeness (DC), uniformly and individualization (UI), work requirements and flexibility (RF), and decision control and autonomy (CA). The results indicate that DC, UI, and CA positively influence psychological safety. Further, RF and CA make a positive impact on proactive work. Psychological safety fully mediates the effect of DC and UI on proactive work behavior and partially mediates the effect of CA on it. The findings of this study suggest that the impact of paradoxical leadership on proactive work behavior can be strengthened when this relationship is accompanied with psychological safety and other mediation variables for the relationship need to be further investigated. This study suggests how hotel managers enhance the level of proactive work behavior by training themselves to be paradoxical leaders and making psychologically safe environment.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.31-44
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• 2009

Hospitality industry offers internship programs to the students who have studied hospitality related majors in a college, giving them opportunities to improve their executive ability through academic knowledge. However, it has been found that there are several issues against the purposes such as unconcern, work burden, inadequate reward, and discontent. In this respect, this study aims to suggest the advisable solutions to achieve the original purposes of an internship program by examining the effects of the perception of the internship program, anticipation for it, satisfaction with it, and job pursuit intentions after finishing it. Positive factors for the perception of internship training are businesses, allocation of departments, working environments, students abilities, and academical knowledge while its term and reward from it are not the influential factors. The positive perception of the internship training is influenced by affirmative importance-performance thinking, but positive job pursuit intentions is not affected by affirmative perception of the training.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.15-29
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• 2011

In this study, I examined the problems of the current barista curriculum and sought how to improve them by feedback from domestic specialized baristas and comparative analyses of the training programs that take place in barista educational institutions. In order to identify problems in curriculum and what to be improved, I gained the opinions of 15 experts who are currently teaching students in barista educational institutions using Delphi technique. To sum up the opinions of experts, working level education of coffee has to be mainly done and substantial educations for employment such as cafe operating technique and marketing are needed. In addition, experts suggested enhancing service courses considering the nature of working in contact with customers and the course for baking goods that takes up a lot of sales. As a result of examining the current curriculum in the institutions for baristas, it seems necessary to supplement these training courses that experts suggested because the educations are very poor.

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

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.302-310
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• 2007

This research, through an empirical analysis of the management of food materials in the super deluxe and deluxe hotels in Seoul, verified the difference, and established strategies according to the difference. According to the study, to enhance the level of the food material management, the introduction of scientific methods and system of the deluxe hotels has to be preceded, the training of special inspectors and the utilization of inspection methods needs improvement, and the purchasing contracts and effective purchasing methods have to be renewed. As for the storing management, the difference between hotel grades was low. The implication of this study as follows. First, to enhance the efficiency of man power operation, we have to introduce computer systems. Second, training based on the food materials purchasing manual has to be achieved. Third, we have to increase inspectors' specialty through the arrangement of man power rotation.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.575-577
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• 2013

The research was aimed at the hotel industry's employees in order to test the efficiency of e-Learning, which is emerging as the alternative training system to the conventional one. The independent variables are the quality of e-Learning, including the qualities of the system, contents, and service of e-Learning, and the learning characteristic factor, including the quality factor of e-Learning, the self-efficacy of the user, learning motivation, and the flow of learning. Furthermore, the intervening variables are its perceived usefulness and the satisfaction factor of the user known as the so-called utility of e-Learning, continuous intention to use in terms of efficaciousness, and the spread of education and training. The dependent variable is customer orientation, known as the ultimate efficaciousness of corporate e-Learning.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.245-258
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• 2009

This study is to theoretically verify the components of job satisfaction and turnover intention of cuisine employees working in the hotel and food service industry and to present some implications for more reasonable and efficient personnel management. Cuisine employees show higher turnover than others do. Change in cuisine employees has an adverse effect on their companies. Additional expenses for hiring and training new employees are needed as well. Consequently, the ways of improving job satisfaction should be sought, since job satisfaction can lower the turnout of the cuisine employees and cut down expenses as well. For the survey, employees working at a hotel located in Daegu were inquired of. Total 254 copies collected and 239 were analyzed for this study(24 was excluded due to the insincere responses). SPSS/WIN 12.0 statistical program was used. The result is that job satisfaction and adequate personnel allotment of the hotel and food industry employees decrease their resignation intention. For efficient management and reduced expenses, plans should be made to increase employees' job satisfaction.