• 한국조리학회지
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• 제15권4호
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• pp.245-258
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• 2009

본 연구는 선행 연구의 고찰을 통하여 호텔과 외식업체에 종사하는 조리 종사원의 직무 만족과 이직 의도의 구성차원과 측정방법을 이론적으로 정립하고 실증적으로 연구하여, 조리 종사원의 직무 만족과 이직 의도의 관계규명을 통하여 조리 종사원의 합리적이고 효율적인 인사 관리에 관한 시사점을 제시하고자 한다. 실증분석은 대구 지역 호텔과 레스토랑에 근무하는 조리 종사원을 대상으로 하였으며, SPSS/WIN 12.0을 이용하여 254부의 설문 중 239부를 분석에 사용되었다. 그 결과, 호텔과 외식업체 조리직 종사원의 직무 만족은 이직 의도를 감소시키는 것으로 나타났다. 이러한 결과를 바탕으로 경영자는 비용을 감소시키고 경영 성과를 제고하기 위하여 직무 만족을 향상시킬 수 있는 방안을 모색하여야 하며, 종사원의 직무 만족이 경영 성과에 직 간접적으로 영향을 미치며 이직 의도를 감소시킴으로 인하여 양호한 팀웍을 형성할 수 있음을 인식하여야 할 것이다.

• 한국조리학회지
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• 제16권5호
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• pp.64-78
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• 2010

본 연구의 목적은 호텔 조리부서의 유연한 조직운영을 위하여 카리스마적 리더십과 거래적 리더십이 조직 몰입에 미치는 영향에 관하여 연구하고, 더불어 리더십과 조직 몰입의 관계에서 직장 만족의 조절 효과를 검증하고자 하였다. 분석결과, 카리스마적 리더십과 거래적 리더십은 모두 조직 몰입에 긍정적인 영향을 미치는 것으로 나타났으며, 이 두 리더십의 유형 중 거래적 리더십 보다는 카리스마적 리더십이 직원의 조직 몰입을 향상시키는 것에 더 많은 효과가 있는 것으로 나타났다. 또한 카리스마적 리더십과 조직 몰입의 관계에서 직장 만족의 조절 효과가 있는 것으로 확인되어 직장 만족이 높은 조직일수록 카리스마적 리더십을 발휘하는 것이 직원의 조직 몰입을 향상시키는 것에 큰 효과가 있음을 알 수 있었다.

• 한국식품조리과학회지
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• 제12권2호
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• pp.138-145
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• 1996

This study is. aimed to investigate the realities and the job satisfaction of hotel cuisine employees to be occupied with the special grade of tourist hotel in Daegu. As the factors of job satisfaction for the cooks, the 5 items such as social reputation, job itself, human relationship with co-workers, the chance of promotion, and the stability of company and benefits were selected. And 21 subitems of them were also chosen. The 154 persons of all were examined in this study. For the establishment of the factors in the area of job satisfaction, the methods of Cronbach's ${\alpha}$ analysis and factor analysis were carried out. The propensities of employees and the differences of job satisfaction were examined by using x$^2$-test method and one-way ANOVA respectively. 1. In the area of males professional cooks were 89% with respect to age, 51.9% were found to be under 25 years of age which constituted the largest age group. 96％ of the cooks had graduated a high school or had a higher education Those who had four or more years of cooking experience were 46.8％ which constituted the largest group, while about 30% had less than one year experience. Approximately 50% of the cooks earned an average of less than W700,000 per month. Among these cooks most worked for western type food establishments. Even with their higher education, we found that their work term is short and their income, low.2. In the research on job satisfaction, the survey result found was in the order of: social security, the work itself, human relationships with their fellow cooks, the chances of promotion, and job security and benefits with index-values of 4.59, 3.98, 3.18, 2.94 and 2.52 respectively.

• 한국조리학회지
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• 제20권2호
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• pp.1-15
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• 2014

본 연구에서는 호텔 조리 종사원이 인지한 감성리더십이 임파워먼트, 신뢰 및 혁신행동에 미치는 영향을 실증적으로 분석하고자 한다. 실증분석 대상자는 서울의 특1급 호텔 10곳에서 종사하고 있는 조리사를 대상으로 모집단을 설정하여 2013년 9월 23일부터 2013년 10월 22일까지 30일간 본 조사를 위한 설문지 각 호텔 마다 50부씩 총 500부를 배포하여 결과 응답치의 편중성향이 너무 강하거나 결측 값이 발견된 일부 설문지를 제외하고, 총 426부(85.2%)의 설문자료를 최종 통계 분석 자료로 사용하였다. 본 연구의 분석 결과를 보면 호텔 조리 종사자가 인지한 감성리더십은 조직 내 임파워먼트, 신뢰 및 혁신행동과의 인과관계를 검증함으로써 향후 이론적 토대로 활용될 가치는 충분할 것으로 판단 할 수 있겠다. 따라서 이러한 심층 분석 결과를 바탕으로 호텔 조리 종사자가 인지한 감성리더십은 리더와 직원들 간의 상호작용을 통해 발휘된다고 할 수 있고, 리더는 종사원들에게 감성적으로 대해주면 이를 인지한 종사원들은 임파워먼트와 신뢰가 생겨 조직에 혁신적인 행동을 할 것이며, 이는 결국에는 조직 성과를 극대화 할 수 있을 것이다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.565-572
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• 2006

The purpose of this study was to evaluate the sanitary management of hotel employees in Seoul. The results were summarized as follows : The total mean of sanitary management perception by factor was 3.91${\pm}$0.62, in which personal sanitation, property management, environment and facility factors were, in order, 3.99${\pm}$0.82, 3.91${\pm}$0.75, 3.90${\pm}$0.86 and 3.85${\pm}$0.82, respectively. This study showed that there was a significant difference in the perception of sanitary management among environment, facility and property management by age based on general characteristics. While there were no differences by hiring type, there was a significant difference among environment, facility and property management with personal sanitation factor according to the employee’s career path. There was also a significant difference between property management and personal sanitation factor according to hotel management style. In addition, a significant difference was observed among environment facility and property management with personal sanitation factor according to work place. In conclusion, it is imperative to continue educational programs for sanitary management by career, work place and management style in order to improve sanitary management of hotel employees’.

• 한국조리학회지
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• 제15권3호
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• pp.139-152
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• 2009

본 연구는 호텔 관리자의 변혁적 리더십이 식음료 서비스 종사원의 직무만족과 고객지향성에 미치는 효과를 실증적으로 규명하고자 하였다. 이러한 목적을 달성하기 위하여 문헌연구를 통해 가설을 도출하였으며, 서울 지역 특1급 호텔 식음료 서비스 종사원을 대상으로 설문지 375부를 배부하여 미회수 30부, 불성실한 응답 23부를 제외한 총 322부를 최종분석에 사용하였다. 분석은 SPSS 14.0 통계패키지를 이용하였으며, 연구결과를 요약하면 다음과 같다. 첫째, 변혁적 리더십이 직무만족에 영향을 미칠 것이라는 가설 1과 세부가설 1-1, 1-2, 1-3을 검증한 결과 직무만족에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다. 그리고 변혁적 리더십이 고객지향성에 영향을 미칠 것이라는 가설 2와 2-1, 2-2, 2-3을 검증한 결과 가설 2와 세부가설 2-2는 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났으나, 세부가설 2-1과 2-3은 유의성이 타나지 않았다. 둘째, 직무만족이 고객지향성에 영향을 미칠 것이라는 가설 3을 검증한 결과 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다. 이러한 연구결과를 바탕으로 본 연구는 호텔 관리자의 변혁적 리더십과 종사원들의 직무만족, 고객지향성에 관한 시사점을 제안하였다.

• 한국조리학회지
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• 제13권1호
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• 한국조리학회지
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• 제2권
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• pp.169-181
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• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.

• 한국콘텐츠학회논문지
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• 제8권8호
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• pp.261-273
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• 2008

본 연구는 역동성, 우호성, 및 복잡성을 포함하는 외식환경이 고객지향성, ‘지속적인 개선’, 및 팀웍으로 구성되는 호텔기업 조리부서의 6시그마 품질경영활동에 미치는 영향과, 이 6시그마 품질경영활동이 호텔기업 조리부서 종사원의 업무몰입에 미치는 영향을 연구하였다. 분석 결과, 첫째, 외식환경의 역동성, 우호성, 및 복잡성은 조리부서의 고객지향성, ‘지속적인 개선’, 및 팀웍의 6시그마 품질경영활동에 영향을 미쳤고, 둘째, 이 6시그마 품질경영활동 중 ‘지속적인 개선’과 팀웍은 호텔기업 조리부서 종사원의 업무몰입에 영향을 미쳤다. 이상과 같은 실증분석의 결과를 종합해 볼 때 6시그마는 호텔기업의 조리부서에 도입될 필요성이 있으며, 조리부서의 종사원의 업무몰입에 도움이 되는 것으로 판단된다. 따라서 조리 상품의 특성을 고려하여 사전에 충분한 준비과정을 거쳐서 6시그마기법을 조리부서 경영에 도입한다면 프로세스 개선, 결함제거, 종사원의 업무몰입이 실현되어 경영성과를 높이는 계기가 될 것이다.

• 한국조리학회지
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• 제23권3호
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• pp.123-136
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• 2017

This study aims to understand the influence of employees' perceptions of organizational politics (POP) on organizational silence (OS) and turnover intention (TI) in the foodservice industry and to verify the moderating effects of departments (food & beverage and kitchen) in the relationship among the POP, OS, and TI. Based on a total of 313 useful samples obtained for the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the 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 for the data, $x^2=349.889$ (p<0.001), df=100, CMIN/DF=3.499, GFI=0.882, NFI=0.880, CFI=0.911, RMSEA=0.089. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The results of SEM showed that foodservice employees' POP had positive impacts on the defensive silence (DS) and acquiescent silence (AS). In addition, DS and AS had a positive influence on TI. The department (food & beverage and kitchen) was found to have a partial moderating effect in the relationship between POP, OS, and TI. Based on the research findings, we discussed the practical implications and suggestions for the future research.