• 동아시아경상학회지
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• 제5권4호
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• pp.1-19
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• 2017

Purpose - The current study attempts to enhance competitiveness by improving Chinese restaurant chefs' work environment and analyzes its effect on work environment and burnout. Also, this study analyzes to see if there is moderation role of enthusiasm between work environment and burnout. Based on analyzation, the present study aims to suggest more effective measure of human resource management by reducing burnout and turnover through providing chefs with more stable and consistent work environment and through their enthusiasm. Research design, data, methodology - Surveys were distributed to chefs working in Chinese restaurant in Seoul and Kyunggi region. Total of 500 surveys were distributed between September 1, 2017 and September 20, 2017 (about 20 days), and 417 surveys were returned to be used in the analysis. Results - As a result of testing effect of chefs' work environment on burnout (1) welfare environment, personal environment, and institution environment had significant effect on loss of accomplishment. (2) welfare, personal, and institution environment had significant effect on deindividuation. (3) welfare environment and institution had significant effect on emotional deprivation while personal environment did not. Second, as a result of analysis on moderation role of obsessive enthusiasm between Chinese restaurant chefs' work environment and burnout (1) as a result of interaction between work environment and loss of accomplishment, personal environment had significant effect while welfare environment and institution environment did not. (2) As a result of interaction between work environment and deindividuation, welfare, personal, and institution environment did not have significant effect. (3) As a result of interaction between work environment and emotional deprivation, institution environment had significant effect while personal environment and welfare environment did not. Conclusions - There is manpower shortage due to poor work environment of Chinese restaurant. Studies that are not limited to work environment are needed to more efficiently utilize human resources.

• 한국식품조리과학회지
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• 제29권1호
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• 한국식생활문화학회지
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• 제20권4호
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• pp.438-445
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• 2005

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

• 한국조리학회지
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• 제12권4호
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• pp.63-79
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• 2006

This study was conducted to investigate the effect of restaurant environment upon customers' satisfaction and crowdedness awareness from July 4 to 30. Total 800 sets of questionnaire were distributed among major foodservice corporations including 16 restaurants from McDonald, Burger King, Popeyes, KFC, Ritz Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut, Pul-hyanggi(Scent of grass), Nolboo Co., and Our Story. They received 50 sets each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25%) were retrieved and underwent the Multiple Regression Analysis. We found the following results from the study. First, among each variable of restaurant environment that had a significant effect on crowdedness, "fast service" and "responsiveness to customer complaints" scored a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowdedness, "quality of facilities" scored the highest regression coefficient value 0.423 with a standard error score 0.1074, followed by "condition of waiting", "overall ambience" and "service quality" in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, "condition of waiting" showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by "cleanliness", "service quality" and "convenience', in ascending order.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국조리학회지
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• 제23권6호
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• 한국조리학회지
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• 제18권1호
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• pp.228-245
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• 2012

본 연구는 외식창업교육프로그램의 효과를 학습전이체제목록(LTSI)에 창업교육자의 선유경향인 심리적 특성을 포함하여 외식창업교육프로그램의 학습전이효과를 규명하고자 구조방정식 모형 분석을 통해 5가지 가설을 검증하였다. 모형 적합도는 ${\chi}^2$=282.585, df=233, p=.015, GFI=.95, AGFI=.92, NFI=.96, RMR=.050, RMSEA=.023 등으로 조사되었다. 분석결과, 심리적특성의 성취욕구요인과 모호성수용요인 모두가 창업교육에 대한 태도에 정(+)의 영향관계가 존재하였으며, 주변환경요인도 창업교육에 대한 태도에 정(+)의 영향을 미치는 것으로 나타났다. 창업교육에 대한 태도도 창업교육 만족에 정(+)의 영향을 미치고, 교육만족은 학습전이에 정(+)의 영향을 미치는 것으로 드러나 5가지 연구가설이 모두 채택되었다. 분석결과를 토대로 현재 실시되고 있는 창업교육프로그램의 학습전이효과에 대한 이론적 시사점과 실무적 시사점을 제시하였다.

• 한국조리학회지
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• 제11권1호
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• pp.50-69
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• 2005

Environmental matters have more influence on business performances. Consequently, as a way to cope with environmental matters, much more interests in environment-friendly management have increased recently. First-rated hotels and food-service restaurants have been concentrating on gaining ISO 14001 EMS(Environment Management System), which is regarded as objective and international, to solve and prevent environmental matters. However, there are some internal and external problems emerged in the food-service industry and first-rated hotels. Therfore, covering the examples of ESH(Environment Safety Health) management which was developed by H group and based on ISO 14001 EMS, this study aims to observe merits of ISO 14001 EMS as a model that can develop an environment management system, and to consider an improvement plan for better understanding of licensed cooks in restaurants.

• 한국조리학회지
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• 제23권1호
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• pp.84-94
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• 2017

The purpose of this study is to empirically test a proposed relationship among perceived restaurant quality, type of restaurant, satisfaction, and return patronage intentions with a focus on solo diners. More specifically, the objectives of this study are to assess the effects of three perceived qualities (i.e., food, service, and physical environment) and types of restaurants on solo diner (1) satisfaction and (2) return patronage intentions. The findings show that the greatest weight was put on food quality in increasing both solo diner satisfaction and return patronage intentions. Service quality was the second important contributor in satisfying solo diners, followed by physical environment quality. In addition, the findings indicated that solo diner satisfaction was affected by different types of restaurants.

• 한국조리학회지
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• 제10권2호
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• pp.135-148
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• 2004

Research there is a place objective which searches the importance of physical environment. Namely, there is a place objective which defines the effect relationship of physical environment and payment price. The analysis result physical environment appeared in 6 items. (interia, hygiene, illumination, the color body and atmosphere, space, movement and the command installation). The item which causes a big effect in price appeared with the interia and atmosphere. The upgrade of the interia and atmosphere of the restaurant increases the price it will be able to pay letting with the customer is judged with the fact that role. Currently the restaurant service or importance of specialty knowledge of the work unit field is embossed. But, the customer pays an expense and the item which is important it will be able to create a value is showing is physical environment.