• Culinary science and hospitality research
• /
• v.8 no.1
• /
• pp.107-123
• /
• 2002

As result of analysis of the importance in this study majority the answerers indicated as recognize it important and indicated that shows difference in average among the groups. In the age there was difference among group by marketing quality and symbolic quality of menu was indicated and in the symbolic quality factor of menu as the younger age indicate much more important. There was no factor indicates do florence in average among groups subject to educational degree however, in the marketing quality and symbolic quality of the menu the higher academic degree regards it higher as indicated. As a result of difference analysis subject to channel of education it indicated as appearance of difference among the groups among factors of internal quality, marketing quality and symbolic quality of the menu. The average among groups subject to number of consecutive years indicated as there is difference by factors of external quality, internal quality, marketing qualify and symbolic quality of the menu and, the service group between 15~20 years as longer servicing period evaluate lower.

• Culinary science and hospitality research
• /
• v.10 no.2
• /
• pp.72-83
• /
• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.220-238
• /
• 2007

This study investigates the importance of customers who use hotel restaurants on the basis of literature and actual data, establishes positioning strategies to stimulate hotel restaurants amidst an intensely competitive market, and sets up marketing strategies that can be applied to hotel restaurant business from the analysis results. Determinant factors for hotel restaurants were service quality, food, atmosphere and cleanness, brand and reputation, the attitude and appearance of attendants, and variety of menu, in the order of importance. As for the analysis results for satisfaction, the higher the customers regarded on the attitude and appearance of attendants and the food of the restaurant, the higher the overall satisfaction, the intention of revisiting, and the intention of recommendation of the customers became. Therefore, the marketing and promotion staffs of hotel restaurants should search for the ways to meet these needs of customers as much as possible, and identify the usage inclinations and satisfaction level of customers when carrying out marketing activities and establishing customer relationship marketing strategies.

• Culinary science and hospitality research
• /
• v.21 no.3
• /
• pp.155-167
• /
• 2015

This study aims to examine the knowledge level of culinary staff members regarding the restaurant country- oforigin labeling system by developing a scale to investigate and evaluate such knowledge levels. The empirical study targeted culinary staff members with over 7 years of experience in 10 luxury hotels in Seoul who were approached through the convenience sampling method, which was conducted for 14 days from November 14th to 27th, 2014. A total of 192 self-administered questionnaires were collected, of which 186 questionnaires(93%) were used for the final analysis. For investigation and analysis, a frequency analysis was carried out to look into population statistics and the level of knowledge using the SPSS 18.0 statistics program. One-way ANOVA and t-test were carried out to investigate differences in knowledge levels of restaurant country-of-origin labeling system with reference to academic background, job position, and hotel management type. As the result, the average correct answer rate of the culinary staff members for a total of 21 questions was 39.85% and there were no significant differences based on the academic background. However, the correct answer rate was higher for respondents that held high positions and had independently managed hotels, suggesting that knowledge varied depending on job position and management type. In conclusion, it is suggested that in order to improve the level of knowledge of the restaurant country-of-origin labeling system among culinary staff members there is a need to enhance training and continuous supervision to apply the knowledge to work in future. In addition to this, this study discussed the limits of the study and the orientation of further research.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.111-125
• /
• 2011

The purposes of this study were to understand the influence of culinary staffs burnout in deluxe hotels upon job satisfaction and turnover intention and empirically analyze the moderating effects by career and gender between the relations of burnout and job satisfaction. Based on total 309 employees obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit to the data, $X^2$=391.832(p<0.001), df=238, CMIN/DF=1.646, GFI=0.905, AGFI=0.880, NFI=0.936, CFI=0.974, and RMSEA=0.046. SEM resulted that the non-accomplishment(${\beta}$-0.306, p<0.001) in hotels showed a negative significant influence on job satisfaction. Also, job satisfaction(${\beta}$-0.285, p<0.001) had a positive significant influence on turnover intention. The moderating effects on gender do not seem to exist, although its effects on career do. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
• /
• v.11 no.4 s.27
• /
• pp.164-177
• /
• 2005

This study is the present condition of running school based enterprises and tasks in the future, based on the 'regulations for establishment and management of school based enterprises' which came into effect in March, 2004. The investigation showed that 80% of respondents knew about the KIT's school-based enterprise, the bakery. And it seems that the fact that the college is running the bakery does not inspire any special confidence in the products. The students doesn't seem to purchase the products as much as staffs and the professors do, so more active promotions are necessary for student customers. The answer we got to the question 'if you enjoy the our bread and cookies, would you recommend them to your friends or family?' shows that some limit to the 'word of mouth marketing.' And increase in sales of the school based enterprise is closely related to how many times the customers visit the bakery. The school-based enterprise is regarded as one of the most effective alternatives to practice filed based education and innovate teaching methods.

• Journal of Environmental Science International
• /
• v.14 no.10
• /
• pp.897-904
• /
• 2005

The purposes of this study were to investigate ecotourism goals of conservation and increasing residents' benefits based on perceptions from the stakeholders of the Upo wetland. The stakeholders are residents, five villages' reprensentatives, people who were residents but now live out of the area, civil officals, and environmental NGO staffs of he Upo wetland. The results of this study were as follows: While the perceptions of environmental conservation among interviewees were positive, the residents' perceptions about residents' benefits were very negative in the Upo wetland. People who used to reside and then moves out had pride about the Upo and they wanted to return to live in the Upo wetland area. Even though the wetland is named as one of the most well known ecotourism sites by the Ministry of Environment and Korean National Ecotourism Organization(KNTO), the Upo wetland area is not an ecotourism site yet based on the definition of ecotourism goals which seek generating conservation and residents' benefits in this study. There are suggestions for this wetland area. The conservation policy with the residents' benefits are strongly recommended.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.60-74
• /
• 2015

This study seeks to determine causal relationships between hotel internal marketing practices and job satisfaction, and ultimately on organizational commitment, to contribute information enabling hotel management to better understand employees working in hotel culinary departments. SPSS 18.0 and AMOS 18.0 were employed for the statistical analysis (e.g. frequency statistics, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and structure equation model). Results revealed that the formulated model showed proper model fit (${\chi}^2=227.154$(df=179), p-value=0.009, CMIN/DF=1.269, RMR=0.013, GFI=0.931, AGFI=0.911, NFI=0.906, CFI=0.978, RMSEA=0.031), and confirmed construct reliability and convergent validity. Three factors (benefit package, educational training, work autonomy) were extracted based on the results of the factor analyses. Specifically, benefit package and work autonomy exhibited an effect on job satisfaction with benefit package asthe most significant factor (t-value 3.311, p<0.001), partially supporting the first hypothesis of this study. In addition, job satisfaction has found to have a positive influence in organizational commitment, confirming the second hypothesis of this study.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.1
• /
• pp.129-138
• /
• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• Culinary science and hospitality research
• /
• v.22 no.7
• /
• pp.47-57
• /
• 2016

This study was conducted to verify the relationships among the image of middle-low price chain hotels, service quality, consumption value, and customer emotion by using the AMOS 22.0 statistic package program. Confirmatory factor analysis and structural equation modeling methods employed for identifying the formulated hypothesis model. According to results, first, it is seen that the image of middle-low price chain hotels has positive effect on the service quality. Second, the image of middle-low price chain hotels has positive effect on the consumption value, and the consumption value has positive effect on the service quality. Third, the service quality does not have positive effect on the customer emotion. Last, the image of middle-low price chain hotels has positive effect on the customer emotion. In this study, we attempted to establish the management strategy device of middle-low price chain hotels by analyzing how the image of middle-low price chain hotels affect the service quality, consumption value, and customer emotion. As a result, when it comes to the service quality according to the image of middle-low price chain hotels, the conviction, in other words, the belief of the hotel staffs was the biggest one. In addition, when it comes to the consumption value according to the image of middle-low price chain hotels, the functional value, the kind service of the hotel staffs was seen as the highest satisfaction. More practical and theoretical implications for developing marketing strategy in context of middle-low price chain hotels has been suggested in conclusions.