• 한국조리학회지
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• 제17권3호
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• pp.104-116
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• 2011

본 연구에서는 조리종사자의 감정노동이 감정부조화와 이직의도 및 소진에 어떠한 영향을 미치고 있는지를 파악하고, 이러한 감정노동과 감정부조화가 이직 의도와 소진에 어떠한 영향을 미치는가를 규명하여 외식업 및 호텔에 유용한 정보와 시사점을 제공하고자 하였다. 분석결과, 첫째 조리종사자의 감정노동이 높아질수록 감정대한 지각수준이 높아질 것이라는 연구 가설은 감정노동의 하위차원 즉 표현행위, 심층행위, 감정일탈이 높아질수록 감정부조화에 대한 지각수준이 높아지는 것으로 나타났다. 그러나 자발적 행위가 높아질수록 감정부조화는 낮아지는 것으로 나타났다. 감정부조화에 대한 소진의 영향관계를 검증한 결과 조리 종사자들은 감정부조화를 높게 지각할수록 소진은 심화되는 것으로 나타났다. 마지막으로 조리종사자들의 감정부조화에 대한 이직의도의 영향관계를 검증한 결과 감정부조화가 커지면 커질수록 이직에 대한 의도가 높아지는 것으로 나타났다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• 한국조리학회지
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• 제12권2호
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• pp.39-56
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• 2006

This study was intended for getting information on the job satisfaction and consciousness of 305 cooks working at deluxe hotels in Busan to improve culinary arts training and an efficient man power control program. The results were as follows. Most of the cooks were males(67.2%) and less than 40 years old(85.6%), 59.5% were cooks, 67.0% were graduated from college and 74.8% earned less than 1.5 million won in a month. 39.5% had not changed their workplace. The male cooks had transferred to some other workplace more than 2 times than female ones. The higher their age, job classification and monthly income were, the more frequently they transferred their workplace. The frequency of job transfer was the most significant factor in the age of $30{\sim}39$. 37.0% of the cooks were unsatisfied with their pay. They preferred the more highly ranked hotels(36.5%) and being independent(26.0%) if transferring workplace. They thought devotion was the most important factor for good cooks. They thought efforts, skills and human relationships were important for developing cooks. They answered pay suitable for their work was an important factor to improve the food enterprise. They thought Japanese and Korean cooking had the best prospect, and qualifications for a good cook were sincerity, efforts, careers and skills.

• 한국조리학회지
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• 제6권3호
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• 한국조리학회지
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• 제9권3호
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• 한국조리학회지
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• 제11권4호
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• pp.14-29
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• 2005

A study was carried out to get information on hotel cooks. We needed to obtain the information on the working environment and satisfaction of the cooks to improve the working environment, a culinary art training program and an efficient man power control program. This study surveyed 305 cooks who work for deluxe hotels in Busan. The results were as fellows: The great part(67.2%) of the cooks was male and less than forty years old (85.6%), 67.0% of the cooks graduated from college and they had over 5 years(33%) or 1${\sim}$3 years(32.0%) in their current work places. 74.8% of the cooks earned less than 1.5 million won in a month. The cooks had on the average 1.53 lieences per person, and the most popular ones were the Western style(55.1%) and Korean style(49.2%) culinary arts. The most work places of the male cooks were Western style(49.3%) and Japanese style(41.8%) restaurants, but those of the female cooks were Western style(49.3%) and Korean style(30.6%) restaurants. The male cooks have worked over 5 years(36.0%) or 1${\sim}$3 years(31.0%) at these work places and the working period of female cooks ranged overall. Job satisfaction was found higher than satisfaction of work places and had no connection with age, job ranks, level of salary and academic background. The higher the age, job ranks, level of salary and academic background were, the more all the cooks satisfied about their jobs and work places.

• 한국조리학회지
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• 제16권3호
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• pp.174-187
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• 2010

본 연구는 프랜차이저의 교육 훈련이 프랜차이지의 신뢰 및 관계 만족에 어떠한 영향을 미치는지 살펴보고, 또한 프랜차이지의 영업 기간과 프랜차이저의 방문 횟수에 따라 교육 훈련 요인에 대한 차이가 있는지를 살펴보았다. 이에 본 연구는 2009년 7월 26일부터 9월 1일까지 설문지를 배포 및 수거하였으며, 총 255부의 프랜차이지를 대상으로 연구를 진행하였다. 분석결과, 프랜차이저의 교육 훈련은 오픈 전 교육, 프랜차이저 교육, 슈퍼바이저 교육의 세 가지 요인으로 구분해 볼 수 있으며, 세 요인은 모두 프랜차이지의 신뢰 및 관계 만족에 유의한 영향을 미치고 있음이 분석되었다. 또한 영업 기간과 슈퍼바이저의 방문 횟수에 따른 교육 훈련에 대한 인지 차이를 검증한 결과, 영업 기간에 따라 프랜차이저의 교육에 대한 인지는 통계적으로 유의한 차이가 있었으나, 나머지 요인에 대해서는 유의한 차이가 나타나고 있지 않았다. 이러한 연구 결과를 바탕으로 본 연구에서는 몇 가지 시사점을 제시하였다.

• 한국조리학회지
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• 제6권3호
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• pp.5-23
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• 2000

This study aims at suggesting an alternative plan on the efficient management of human resource of Hotel Foodservice Industry. The study breaks down into education/training, wage. welfare benefits. and human relations as is shown below; First Education/training should be conducted systematically in accordance with the contents and targets of the education & training program and directly be 1inked with personnel evaluation, so that the employees who faithfully devoted themselves to the program can get a fair reward. Second, job-evaluation-based wage system should be added flexibly to the seniority system to rationalize the current wage system and thereby resolve the problems inherent in the seniority system. Third, employees are required to participate in welfare benefit program and should be encouraged to use the program as a way of making good use of spare time. the introduction of education/training system is intended to recharge the spirits of employees and induce active life style, thereby contributing to the improvement of productivity. Fourth, Human Relations Program is needed to foster good human relations. Especially called for is the program which can lead to the improved productivity of the organization and provide incentives to human resource.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.231-266
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• 1997

TQM is a whole process of systemizing, documenting and measuring of service quality scientifically to achieve zero defects in product quality and to continue to improve the body of the product quality by itself. To have this process be improved continuously, first of all it needs to prepare an ideal environment to understand and to conform to its internal and external customers', that is every guests' and employees' expectations and demands. Then it has to be followed by the next step removing some negative aspects that could be derived from the first mentioned process The third step is to cut the cost be suitable compensation rather than an attitude trying to solve the problems in an easy way. The last essential factor for setting up TQM system is to make good use of the outstanding feature or process as it is reviewed against the superior benchmark. The purpose of this study is meet the customers' expectations and to maximize the hotel's profits by searching TQM(total quality management) strategy in hotels. To attain this research's objective, it follows these three details. Firstly, it defines TQM and its contents. Secondly, it provides the standard of hotel TQM throughout some case studies. Thirdly, it suggests TQM strategic plan in tourism hotel as one of professional management strategies. Two useful methods are used together to achieve the goal of this study. To confirm its theoretical consideration, descriptive studies by the research documents its theoretical consideration, descriptive studies by the research documents published in and out of the country is used. The other is case studies of TQM execution in real hospitality industry, which present the cases of the airline, Jefferson Memorial and the hotel. This research is targeting to demonstrate the successful TQM's exercise in a hotel industry by completing the theoretical studies and case studies on service product quality with an understanding of its importance. As it is said earlier, to lead to the successful TQM's practice, it is necessary to maintain a constant training of the employees. Secondly, it also must identify where it has to focus on to deliver a professional quality management. Thirdly, effective quality management organization needs to be build up. The manager's strong will to accomplish and the employee' active participations are the last condition to be succeed. Once again this study places an emphasis on the fact that TQM is critical to maximize the customers' satisfaction and the hotel's profitability. It is also very worthwhile to have every people working on front line recognize why the TQM is important and further more how they can contribute to improve their service quality by a positive participation and a careful observation of TQM's operating in their property.

• 한국조리학회지
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• 제19권4호
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• pp.56-76
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• 2013

직원들의 긍정적인 조직행동을 이끌어야 하는 의무가 있는 호텔 산업에서 심리적 계약 모델을 확장시켜야 할 필요성이 제기되었다. 이 연구는 심리적 계약위반을 인지된 계약위반과 경험된 계약위반으로 나누어, 인지된 계약위반의 하위 개념들이 경험된 계약위반으로 전이되는지와 경험된 계약위반이 호텔직원의 조직행동에 영향을 미치는지를 구조모형방정식을 이용하여 규명하였다. 특 1급 호텔 근무자를 대상으로 하여, 178부의 설문이 최종 분석에 이용되었으며 데이터 분석을 위해 SPSS 19.0과 AMOS 4을 이용한 구조모형방정식을 통해 연구가설의 유의성을 측정하였다. 연구 결과로, 긍정적인 업무관계와 교육과 커리어 개발과 같은 관계지향적인 계약의 위반은 경험된 계약 위반에 정(+)의 영향을 미치는 것으로 나타났다. 반면, 임금과 복리후생과 같은 거래지향적 계약위반은 경험된 계약위반에 영향을 미치지 않는 것으로 나타났다. 또한, 높은 이직의도, 낮은 직무만족과 개인 조직 적합성을 포함한 조직행동은 경험된 계약위반에 의해 영향을 받았다. 결과적으로, 인지된 계약위반은 부분적으로 경험된 계약위반으로 전이되며 호텔 관리자는 계약항목을 명료화 하고 부합되지 못한 계약 등에 대하여 대응할 준비를 할 필요가 있다.