• 한국프랜차이즈경영연구
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• 제7권1호
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• pp.13-20
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• 2016

Purpose - In the past, the chain hotel chefs only serve food to their customers. However recently, the hotel chefs play a pivotal role in hotel including considering various customer preferences, safety and nutrition of food, and increasing profits through effective human resource management and inventory control. With the change of the chain hotel chef's' roles, pygmalion leadership, one of new leadership styles, focuses on the effect that leader's positive expectation let subordinates have motivation and more engage in work. This study investigates the effect of chain hotel chef's pygmalion leadership on leader trust and organizational trust. Research design, data, and methodology - This study was to investigate the structural relationships among chain hotel restaurant chefs' pygmalion leadership, hotel restaurant cooks' leader trust, organizational trust, and teamwork, and how leader trust and organizational trust play mediating roles in the relationship between pygmalion leadership and teamwork. In this model, pygmalion leadership includes 4 dimensions: Climate, Feedback, Input, and Output. Data were collected using self-administered questionnaire survey on cooks of Deluxe hotel restaurants located in Seoul and Gyonggi-Do. The samples for data analyses were 243 excepting unusable responses. Result - The findings can be summarized as follows: First, climate and feedback had a positive effect on leader trust, respectively. Second, feedback and output had a statistically positive effect on organizational trust, respectively. Third, leader trust had positive effects on organizational trust and teamwork. Fourth, organizational trust had a significant effect on teamwork. Conclusions - As a chain hotel chef treats his/her staffs sincerely, they will be more engaged in work by establishing trust in their leader. Ultimately, it leads to higher sales profit and customer satisfaction. In addition, a hotel can encourage chefs and other staffs to treat each other as if the student-instructor relations, not just commanding staffs. Then, cooks build up their trust to their leader and organization for its sustained growth and development, and the internal bond in organization including teamwork is strengthened. Therefore, to strengthen teamwork and organizational trust, there should be active communication, knowledge sharing, goal sharing, and cooperation between chefs and cooks.

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• 한국조리학회지
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• 제19권4호
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• pp.176-192
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• 2013

본 연구는 외식업체 조리사들의 임파워먼트가 직무만족, 조직몰입, 고객지향성에 미치는 영향에 관계를 확인하기 위하여 부산지역 외식업체 조리사 260명을 대상으로 통계 프로그램 SPSS 18.0을 활용하여 빈도분석, 요인 및 신뢰도분석, 다중(단순)회귀분석을 실시하였다. 분석 결과를 보면 임파워먼트는 3개의 요인(자기권한, 의미성, 역량성)으로 분석되었으며, 직무만족과 조직몰입, 고객지향성은 각각 1개의 요인으로 분석되었다. 가설검정을 변수들의 구조를 파악하기 위한 상관관계분석에서는 모든 요인들이 정(+)의 상관관계를 나타내었다. 가설검정을 위한 다중(단순)회귀분석에서는 임파워먼트 하위요인들은 자기권한(${\beta}$=.372, p<.001), 의미성(${\beta}$=.451, p<.001),역량성(${\beta}$=.240, p<.001)으로 직무만족에 정(+)의 영향을 미칠 것이라는 가설은 채택되었다. 임파워먼트 하위요인들은 자기권한(${\beta}$=.433, p<.001), 의미성(${\beta}$=.473, p<.001), 역량성(${\beta}$=.302, p<.001)으로 조직몰입에 정(+)의 영향을 미칠 것이라는 가설은 채택되었다. 직무만족은 (${\beta}$=.775, p<.001)으로 조직몰입에 정(+)의 영향을 미칠 것이라는 가설은 채택되었으며, 직무만족은(${\beta}$=.467, p<.001)으로 고객지향성 정(+)의 영향을 미칠 것이라는 가설은 채택되었고, 조직몰입${\beta}$=.567, p<.001)으로 고객지향성에 정(+)의 영향을 미칠 것이라는 가설은 채택되었다.

• 한국조리학회지
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• 제14권4호
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• 한국조리학회지
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• 제23권3호
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• pp.63-76
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• 2017

The study intended to investigate the relationship between transformational leadership and creativity of cooks with transformational leadership as antecedent variable. Transformational leadership has been assessed positively in variable studies as a leadership to improve employee's creativity. The authors also tried to explore structural relationships among transformational leadership, intrinsic motivation, and creativity by identifying the meditating role of intrinsic motivation in the relationship between transformational leadership and creativity of cooks. The study subject was CJ FOODVILLE, which is a representative company with its size, sales, and recognition as a domestic restaurant business. A survey was conducted with employees who were working as a cook in restaurants operated by CJ FOODVILLE in metropolitan areas. The results of the study showed that charisma and intellectual stimulation of transformational leadership positively influenced intrinsic motivation, but inspirational motivation and individualized consideration did not significantly influence intrinsic motivation. In addition, the four elements of transformational leadership did not significantly affect creativity. The findings of the study show that intrinsic motivation played a role as a mediation among charisma, intellectual stimulation, and creativity of transformational leadership. Therefore, the findings of the study suggested intrinsic motivation as an important factor affecting creativity of cooks.

• 한국식생활문화학회지
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• 제11권1호
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• pp.7-12
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• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• 융합정보논문지
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• 제8권3호
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• pp.9-15
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• 2018

음식점 조리사를 중심으로 음식품질에 영향을 주는 요인을 실증분석 하였다. 음식점 전문점 조리사들이 직접 기입하는 자기기입식 설문방식을 사용하였다. 592부를 수집하여 분석하였다. 연구결과 다음과 같았다. 첫째, 음식품질에 영향을 주는 요인으로 직무특성은 유의한 영향력이 있는 것으로 확인 되었다. 둘째, 음식품질에 영향을 주는 요인으로 조직공성성은 유의한 영향력이 있는 것으로 확인 되었다. 셋째, 음식품질에 영향을 주는 요인으로 자아탄력성과 임파워먼트는 유의한 영향력이 있는 것으로 확인 되었다. 음식품질에 영향을 주는 조리사의 행동요인으로 직무특성이, 조직공정성, 자아탄력성, 임파워먼트를 확인하였다. 이를 기초로 보다 확장된 조리사의 행동요인에 대한 연구가 진행되어야 한다.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1088-1096
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• 2006

본 연구에서는 서비스 청사진의 개념과 작성 방법 및 그 활용 의의를 문헌 연구를 통해 고찰하고, 서비스 청사진 기법을 활용하여 고급 레스토랑, 패밀리 레스토랑, 패스트푸드점의 서비스 청사진을 설계하고 각 레스토랑 유형별 차이점을 분석하고자 하였다. 레스토랑 유형에 따른 분석한 결과, 고급 레스토랑과 패밀리 레스토랑은 유사한 서비스 청사진을 나타낸 반면 패스트푸드점은 다른 형태로 나타났는데, 이는 고급 레스토랑과 패밀리 레스토랑은 풀서비스 레스토랑(full-service restaurant)이지만 패스트푸드점은 셀프 서비스 시스템(self-service system)이므로 차이를 나타낸 것으로 조사되었다. 고급 레스토랑과 패밀리 레스토랑에는 전화 예약과 주차 관련 항목이 있고, 그 중 일부 패밀리 레스토랑에서는 테이크아웃을 하고 있는 점이 차이가 있었다. 패스트푸드점은 전화 예약, 주차 등이 서비스 청사진에서 생략되어 상대적으로 간단한 도면으로 나타났으며, 전화 주문 및 배달 서비스가 있는 점이 다른 두 유형의 레스토랑과 다르게 나타났다. 각 레스토랑 유형별로 상호작용선, 가시선, 내부적 상호작용선, 실행선을 중심으로 5개 구간으로 나뉘었다. 상호작용선을 중심으로 고객의 행동과 서비스 인카운터 접점 종업원의 행동으로 나뉘었으며, 가시선을 중심으로 눈에 보이는 부분과 눈에 보이지 않는 부분으로 나뉘었다. 내부적 상호작용선을 중심으로 일선과 후방으로 나뉘었고, 실행선을 중심으로 지원 부문과 관리 부문으로 나뉘었다. 본 연구에서는 질적 연구 방법인 서비스 청사진 기법을 활용하여 중점적으로 관리해야 할 서비스 인카운터를 확인하고자 하였으나, 레스토랑 서비스 인카운터에 청사진 기법을 활용한 초기 연구였기 때문에 가시적으로 레스토랑 유형간 차이를 나타내는 정도의 성과를 나타냈다. 앞으로 서비스 청사진에 대해 연구할 때 각 스텝 간의 시간을 측정한다면, 어떤 지점에서 서비스 지연이 일어나는지 확인할 수 있을 것이라 생각된다. 또한 서비스 청사진과 CIT(Critical Incident Technique) 방법을 병행하면 서비스 실패를 사전에 예방하기 위해 중점 관리해야 할 지점에 대해 더 많은 정보를 얻을 수 있으리라고 사료된다.

• Journal of Multimedia Information System
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• 제6권4호
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• pp.197-202
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• 2019

Society advances through technology, and technology has changed many lifestyles. The need for food is varying, but the availability of food is constantly changing as trends in production change. Combining the food industry and technology, a robot that delivers food and also cooks it has been developed. The time has come for a combination of food content and technology to advance the restaurant industry. This study discusses the application of a recommended food content media providing system using a curation engine that recommends contents according to individual tastes and preferences for the convenience of those who use food contents, using artificial intelligence speakers. We discuss the technologies required to develop video contents optimized for AI speakers with screens and shapes, combined with inset top boxes.

• 한국식품조리과학회지
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• 제24권5호
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.