• 한국조리학회지
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• 제16권5호
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• pp.134-148
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• 2010

본 연구는 외식업체 직원의 감성지능에 따른 조직시민행동 및 직무성과에 미치는 영향을 고찰하고, 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 고찰하였다. 총 421명의 외식업체 직원을 대상으로 설문조사를 실시하였으며, 구조방정식 모형을 통해 3개의 가설을 검증하였다. 분석 결과, 외식업체 직원의 감성지능 중 타인 감성의 이해(${\beta}$=0.280), 감성 활용(${\beta}$=0.255), 자기 감성의 이해(${\beta}$=0.232), 감성 조절(${\beta}$=0.123) 등의 순으로 조직시민행동에 유의한 정(+)의 영향을 주었으며, 조직시민행동(${\beta}$=0.600)은 직무성과에 유의한 정(+)의 영향을 주는 것으로 나타났다. 또한 외식업체 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 분석한 결과, 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동이 부분적인 매개 변수의 역할을 수행하는 것으로 조사되었다.

• 한국조리학회지
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• 제7권2호
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• pp.99-121
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• 2001

To develop and improve as the finest foodservice industry, it has to secure the best team organized by the most satisfied employees. It is very important for foodservice industry to have the organization efficiency and study all kinds of factors to be influenced by several conditions. This study was focused on some matters to achieve the foodservice industry's business goal as well as to satisfy the employees. 1, the writer, set up four hypotheses for the examination. First, there will be not an interrelation between the employee's satisfaction and sex, age, marriage, educational background, and eager level. Second, there will be not an intreation between the employee's satisfaction and work period, position, department and major. This study could get some result from the analysis suggested by the above hypotheses. The following are the further explanation including some outstanding feature from the analysis based on the human resource: first for the category about the level of job satisfaction evaluated by the census, foodservice industry employee's job satisfaction depends upon the atmosphere in which employes could enjoy their work. Even the promotion chance can be made in the environment of creative and active working condition. Finally, the promotion chance can be realize not through the employee's attitude assuming the motivation factor to be difference from hygiene factor, but through keeping their work carried out in various activity.

• 동아시아식생활학회지
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• 제18권5호
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

• 한국식생활문화학회지
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• 제29권1호
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• pp.18-25
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• 2014

The purposes of this study were to understand the influence of social intelligence and positive psychology capital in foodservice employees on job satisfaction and to analyze whether employees' positive psychology capital plays a moderating role between social intelligence and job satisfaction. Based on total 316 samples obtained from empirical research, this study reviewed the reliability and verified a total of 2 hypotheses and 1 proposition using the SPSS program. The results showed that social awareness (${\beta}$=0.546) and social skill (${\beta}$=0.152) in foodservice employees, were indicated to have positive (+) influence upon job satisfaction. And, employees' positive psychology capital (${\beta}$=0.307) had a significant positive (+) effect on the job satisfaction. However, the effect of the employees' social intelligence upon job satisfaction was not found to be moderated by positive psychology capital. Limitations and future research directions are also discussed.

• 농촌지도와개발
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• 제21권2호
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• pp.57-80
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• 2014

본 연구는 인적자원관리가 매우 중요한 외식업에서 상사의 서번트 리더십이 조직구성원의 동료에 대한 신뢰와 협력간의 관계에서 어떠한 영향을 미치는지에 대해 연구를 진행하였다. 이러한 점에 주목하여 본 연구에서는 외식업의 조직관리를 향상시킬 수 있는 원인변수인 서번트 리더십에는 어떤 요인으로 구성되어 있는지 살펴보았다. 이러한 시도는 외식업의 인적자원관리에 있어 중요한 의의를 지니고 있으며, 특히 새로운 인적자원 관리방안이 절실히 필요한 시점에서 기존의 외식업 연구와는 차별화 된 서번트 리더십 연구를 진행하였다. 본 연구의 조사대상은 서울지역의 패밀리레스토랑, 패스트푸드업체 및 대형식당 등 외식업체에 근무하는 조리사로 선정하였다. 조사기간은 2014년 1월 4일부터 약 3일간 조사원에게 직접방문을 하도록 하여 조사를 실시하였다. 설문지는 총 200부를 배포하여 이 중 불성실하게 응답된 설문지는 제외하고 최종분석에 사용된 설문지는 191부였다. 결론적으로 조직에서 수적으로나 질적으로 리더십이 차지하는 비중은 늘어나고 있으며, 효과적인 리더가 조직성패의 열쇠를 쥐게 되고 리더들이 조직의 인적자원관리에 미치는 영향이 커짐에도 불구하고, 외식업에서는 지금까지 한정된 리더십 연구에만 초점을 맞추어 왔다. 그러므로 서번트 리더십의 연구를 계기로 외식업에서는 새롭고 다양한 리더십에 관한 연구가 활발하게 이루어질 것으로 기대된다.

• 한국조리학회지
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• 제21권4호
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• pp.175-191
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• 2015

본 연구의 목적은 서비스종사원의 성격특성, LMX 그리고 혁신행동 간의 영향관계를 확인하는 것이다. 이를 위해 종사원의 혁신행동의 선행변수로 예상되는 성격특성과 LMX에 관한 이론적 문헌고찰과 실증조사를 진행하였다. 실증조사는 부산지역 호텔레스토랑과 독립 외식업체에서 근무하고 있는 서비스종사원 250명을 대상으로 하였으며, 설문조사기간은 2014년 10월 1일부터 15일까지 약 15일간 진행되었다. 자료 분석결과, 혁신행동에 유의한 영향을 미치는 서비스종사원의 성격유형은 친화성, 성실성, 외향성임을 확인하였다. 다음으로 혁신행동에 유의한 영향을 미치는 LMX 유형은 리더와 종사원 간의 관계가 공헌적 관계가 형성된다면 종사원의 아이디어 개발의 가능성이 있으며, 리더와 종사원 간의 관계가 존경, 공헌, 충성적 교환관계가 형성된다면 혁신행동을 실천할 가능성이 높다는 것을 확인하였다.

• 한국조리학회지
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• 제16권3호
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• pp.161-173
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• 2010

외식산업은 서비스 산업의 특성상 생산과 소비가 동시에 이루어지고, 고객의 참여가 판매로 이뤄지기 때문에 고객 지향적이고 서비스 지향적이어야 한다. 그러나 외식업체의 효율적인 운영을 위한 인력관리정책으로 최소의 인원을 고용유지하고 점차적으로 증가되는 비정규직 종사원을 통한 양질의 서비스를 제공할 수 있는 포괄적인 인적자원관리 정책을 수행하는 것은 외식업체들이 직면하고 있는 문제이다. 따라서 종사원에 대한 새로운 인식의 전환과 차별화된 인적자원관리를 통한 질적 서비스 향상으로 경쟁력이 있는 외식업체가 되기 위해서는 종사원의 직무와 관련된 갈등 원인을 분석하고, 이에 따른 내부 마케팅이 갈등의 원인에 미치는 영향관계를 실증적으로 연구함으로써 외식업체의 인적자원 관리할 필요성이 제기된다는 문제 의식 아래 연구를 수행하게 되었다.

• 한국조리학회지
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• 제13권4호
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• pp.164-177
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• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.

• 한국식생활문화학회지
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• 제23권2호
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• pp.163-171
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• 2008

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.