• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.97-98
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• 2006

This study proposes a method of generating steel house shop drawing in an automated design method, reducing construction manpower and period. With one hour fire-resistant approval code, reflecting work ability and efficiency, steel-framed house market is expected to extend from one or two story house to multi-purpose facilities up to four story height. More models have been constructed in this system than the first appearance of fire-resistant approval in Korea in 1997 Also, cost estimation of components such as frame walls, roof trusses and floors is obtained with shop drawings. Also, the lack of suppliers of steel framed house shop drawing and unstandardized drawing method get constructors have difficulty in understanding its design. In steel framed house industry, shop drawings are essential part in building and constructing framework and they have major effects on construction deadlines and expenses. By exploring method of shop drawing automation, this study aims to optimize work flow with a standardized drawing method. The proposed system can be applied to manufacturing automation in domestic industry of factory-built panelizing method in the near future.

• 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.

• Journal of Digital Convergence
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• v.10 no.10
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• pp.353-362
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• 2012

The purpose of this study tried to find ways to improve service quality for customers and effective program of organizational support to increase the hotel employees' job satisfaction to empirically analyze causatively impacted relationship between the perceived organizational support, job satisfaction, and service quality in the hotel industry staff recognize. Data were collected from 217 and surveyed from 1 to 30 in November 2011 in hotel. To summarize the results of the study, first, satisfaction of individual job environment, satisfaction of work environment support concerned in support for personal values both was not affected significantly. Second, support for work environment was also affecting more than support for personal worth to improve the quality of customer service and in support for the organization Third, satisfaction of the individual's work environment affected adaptability, conviction, and corporality in job satisfaction variables while support satisfaction for working conditions effected conviction and adaptability without corporality. In order to enhance adaptability to customers who employees serve, it should be created work environment to make employees feel satisfaction in individual's work environment. Therefore, hotel managers have to entertain feelings of loyalty for their hotel and make employees satisfaction with their job and their duty by enhancing support for work environment of hotel employees in order to increase business performance by improving service quality for customers.

• Journal of The Korean Digital Architecture Interior Association
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• v.10 no.2
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• pp.5-12
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• 2010

Unlike housing development project that can ensure profit by selling built units, a hotel development depends on long-term business operation to be profitable due to characteristics of service industry. The expected cash flow has substantial uncertainty depending on room occupancy rate and room charge. Thus, even after construction is complete, business risk tends to rise. It is necessary to ensure strategic response to uncertainty in future value of a hotel. The objective of the study is to explore strategic measures to deal with risk and uncertain future value in hotel development project by adopting abandonment option, which is a type of real options. The case in analysis had sevenyears of project period: Two years for construction, and five years for operation; a plan was made to sell the hotel after five years' of operation. For the research purpose, option value ofrecoverable investment amount was estimated, and value of abandonment option was KRW 124.921 billion. When abandonment option is applied, the project value was deemed to be KRW 120.592 billion. Generally, the amount of loss is enormous when a real estate project like a hotel development fails, and therefore, application of option is expected to be an effective measure to leverage uncertainty of a project.

• The Research Journal of the Costume Culture
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• v.9 no.5
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• pp.687-699
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• 2001

This study intended to survey whether or not hotel employees were satisfied with their uniforms. Through this study we hoped that the study will bring about improvement in hotel employees'uniforms. We also hope to offer desirable alternatives if dissatisfaction is shown. The study results are as following: 1. 59.2% of employees indicated that they were comfortable and felt a sense of belonging when wearing their uniforms. 2. 46.1% of employees asked, stated that their uniform identified which hotel they were employed at. 59.2% of employees gave average credit that the uniforms which they were shown the various positions held within at a hotel. 3. Woman believed more strongly than men that their uniforms distinguish them from other hotels. Older people were more positive about it than younger people were. 4. 55.3% of employees felt that improvement in uniforms was necessary. 22.4% of employees were satisfied with the uniform they wear, therefore generally the level of dissatisfaction is quite high. 5. 59.2% of the survey showed that they have to improve the design of uniform they wear and 25% showed the function of the uniform needed improvement also. 6. 50% of employees believed that color and design is mediocre. 46.7% complained of bad sweat absorption. 7. Preference in uniform are follows: 78.9% prefer comfort. 63.2% prefer a more fashionable design and also different colors in uniform in different departments. 8. This study shows that employees in the hotel industry would like to consider in the following order comfort (76.3%), design, color, and cost to be taken into account when uniforms are made.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.216-224
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• 2017

The purpose of this study was to analyze the job satisfaction, turnover intention and organization commitment level of hotel employees using Herzberg's motivation hygiene theory. This study used SPSS 20.0 and AMOS 20.0 to conduct frequency analysis, reliability analysis, confirmatory factor analysis, path analysis and chi-square difference test. The results of study, first of all, Herzberg's, theory of hygiene are influenced by satisfaction of employees, organization commitment and turnover intention. It will be strongly needed to management of compensation, well-organized policy of human resources system. Lastly, in Hotel business, It showed differences having a strong influence on local employee and chain hotel employee according to method of Hotel management. In conclusion, in the hospitality industry, it is desirable to carry out on their own ways of vision and purpose each corporations rather than following regimental rules.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.99-106
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• 2006

New application of rice was carried out by coating the rice with the mixture solution of ginseng and chungkukjang water extract The physicochemical characteristics of the coated rice were investigated. Moisture content of uncoated (15.26%) and coated rice$(15.57\sim15.66%)$ was not different significantly. The contents of crude protein, crude fat, and crude ash of the coated rice were higher as much as $4.28\sim11.82%\;8.47\sim47.46%$, and $11.54\sim42.31%$ than those of control, respectively. As total free amino acids in coated rice were increased by augmenting the amount of the extract, total free amino acids according to rate was increased to $3.1\sim7.8$ times. The major amino acids in the coated rice was alanine$(19.56\sim39.88\;mg%)$, leucine$(5.14\sim17.66\;mg%)$, and proline$(9.98\sim16.82\;mg%)$. Of those amino acids, alanine and $\gamma-aminobutyric$ acid in only coated rice were detected to the level of $19.56\sim39.88\;mg%$ and $7.78\sim12.36\;mg%$ respectively. The calcium amount of coated rice was increased to 15% to 20%. As increasing the coating rate, hardness, cohesiveness, chewiness, and brittleness of coated rice were decreased, but springiness was increased. Before cooking, the color of coated rice appeared yellow and after cooking turned to the light yellow. The color intensity was increased feasibly as increasing the coating rate. The sensory characteristic of rice coated manufactured by adding 15% of the extract was best and found to be similar to that of the control.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.78-86
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• 2016

This study is designed to investigate the impact of employee's awareness about corporate social responsibility on innovative behavior among frontline employees in the hotel industry. In addition, the present study seeks to demonstrate whether employees awareness about corporate social responsibility or innovative behavior varies according to gender, age, education level and employment type. In order to achieve the study goal, the data were obtained from frontline employees(Rooms division, F&B division) working in the 5-star hotels. And the data were analyzed by frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were undertaken using SPSS(18.0). The results showed that gender, age and employment type were not significant factors to generate differences on awareness about corporate social responsibility. But the higher educated employee was likely to perceive the awareness about corporate social responsibility better. Employee's innovative behavior varied on all of gender, age, education level and employment type. In other words, employee who is male, in the older age group, in the higher educated level and the full-time position tends to do more innovative behavior. Implications based on the study results are also discussed.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.78-88
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• 2017

The main goal of this study was to demonstrate the causal relationships between multi-dimensional work-values, job satisfaction and task performance of Y generational employee in the Korean hotel industry. In order to achieve the purpose, the data were collected from Y generational employees working in the major cities in Korea. To analyze the data, frequency, exploratory factor analysis, reliability analysis, PROCESS Macro analysis and simple regression analysis were undertaken by using SPSS 18.0. The results were as follows; 1. Work-values were found out as five factors; Prestige workvalues, Personal development work-values, Work condition work-values, Personal welfare work-values, Social/ Altruistic work-values. 2. All five factors were found to be significant in enhancing job satisfaction. 3. Two factors which were prestige work-values and personal welfare work-values were found to be significant in facilitating task performance. 4. Job satisfaction was revealed as a mediator between all work-value factors and task performance. This study provided practical information about work-values of Y generational hoteliers to positively affect their job satisfaction and task performance. This study also confirmed that it is important to enhance job satisfaction in order to make employees perform their service duties better.