• 한국직업건강간호학회지
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• 제17권2호
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• pp.138-145
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• 2008

Purpose: The purpose of this study was to provide exercise program according to the relevant characteristics in order to provide practical information for intervention programs to prevent and manage musculoskeletal symptoms of workers who are employed in a hotel. Method: A self-administered questionnaire was used in order to identify any musculoskeletal symptoms among 280 employees who works at the hotel. Each experiment and control groups, consisting of 16 employees respectively, was assembled. The 10-minute exercise program was conducted twice a day for 6 weeks between 23 October and 3 December 2006. Results: The subjective symptom of subjects before and after implementing the exercise program for the period of 6 weeks was decreased in most body parts. In the control group the subjective symptom of subjects was decreased partly. Conclusion: The exercise program according to the symptom & task characteristics of hotel employees need to be introduced in preventive & proactive manners in order to ease and prevent the musculoskeletal symptom.

• 한국조리학회지
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• 제10권3호
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• 한국식품조리과학회지
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• 제26권5호
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• pp.511-520
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• 2010

The purpose of this article was to study how the 7Ps influence consumers' risk perception of eating at family restaurants in Seoul. In this study, frequency analysis, reliability analysis, factor analysis and path analysis (SEM) of the data were performed. First, reliability analysis confirmed that the 7Ps performance and risk data could be used in this investigation. Path analysis showed that the 7Ps significantly influenced customers' risk perception of eating at restaurants in Seoul. According to the results, product negatively influenced performance risk (p<0.05) and financial risk (p<0.001); price negatively influenced performance risk (p<0.001), financial risk (p<0.001), and time risk (p<0.01); place negatively influenced performance risk (p<0.01) and time risk (p<0.001); promotion negatively influenced financial risk (p<0.05) and time risk (p<0.001); process negatively influenced performance risk (p<0.001) and time risk (p<0.001); physical evidence negatively influenced performance risk (p<0.05) and financial risk (p<0.001); and people negatively influenced performance risk (p<0.05), financial risk (p<0.001), and time risk (p<0.001). As a result, we confirmed that 7Ps were an effective marketing tactic for reducing consumers' risk perception of eating at restaurants. Therefore, family restaurant companies are recommended to administer the 7Ps without additional cost.

• 한국조리학회지
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• 제11권4호
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• pp.14-29
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• 2005

A study was carried out to get information on hotel cooks. We needed to obtain the information on the working environment and satisfaction of the cooks to improve the working environment, a culinary art training program and an efficient man power control program. This study surveyed 305 cooks who work for deluxe hotels in Busan. The results were as fellows: The great part(67.2%) of the cooks was male and less than forty years old (85.6%), 67.0% of the cooks graduated from college and they had over 5 years(33%) or 1${\sim}$3 years(32.0%) in their current work places. 74.8% of the cooks earned less than 1.5 million won in a month. The cooks had on the average 1.53 lieences per person, and the most popular ones were the Western style(55.1%) and Korean style(49.2%) culinary arts. The most work places of the male cooks were Western style(49.3%) and Japanese style(41.8%) restaurants, but those of the female cooks were Western style(49.3%) and Korean style(30.6%) restaurants. The male cooks have worked over 5 years(36.0%) or 1${\sim}$3 years(31.0%) at these work places and the working period of female cooks ranged overall. Job satisfaction was found higher than satisfaction of work places and had no connection with age, job ranks, level of salary and academic background. The higher the age, job ranks, level of salary and academic background were, the more all the cooks satisfied about their jobs and work places.

• 한국조리학회지
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• 제23권5호
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• pp.58-66
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• 2017

The purpose of this study was to assess priority of educational needs for the development of curriculum based on key competencies of NCS for departments related to culinary arts in a 2-year college. In order to achieve this objective, the survey has been distributed to cooks working in hotel restaurants or restaurant companies by social network service and a total of 360 responses were analyzed excluding 18 responses. The collected surveys were analysed by using paired t-test, Borich's needs analysis and the locus for focus analysis. The results of this study were as follows. First, the difference between the level of importance and present level about key competencies recognized by cooks working in restaurant company was statistically significant in 9 fields of key competencies excluding mathematical competence. The difference recognized by cooks working in hotel was statistically significant in all 10 fields of key competencies. Second, the results of Borich's needs assessment showed that the education needs of problem solving competence were the highest, followed by interpersonal, resource management, communication, information competence. Finally, considering both Borich's needs assessment and the locus for focus analysis, cooks working in hotel restaurants recognized that educational needs of communication, interpersonal, problem-solving, information competence were the top priority, and cooks working in restaurant companies recognized that educational needs of communication, interpersonal, skill, resource management competence were the top priority. Therefore, it is necessary to develop curriculum for culinary arts specialists based on key competence of top priority.

• 한국조리학회지
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• 제14권4호
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• pp.161-175
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• 2008

The purpose of this research is to find out the impact of quality management and differentiation strategies on customer satisfaction and management performance in family restaurants. In particular, it aims to identify whether such quality management and differentiation strategy have positive influence on customer satisfaction and perceived customer satisfaction as indicated through management performance. For the empirical analysis, a questionnaire survey was applied to a total of 250 customers who experienced family restaurant service in Seoul during the past one year. The model was tested using SPSS 12.0 and visual PLS(partial least squares) programs on a sample of the 198 surveys which showed a 92% usable response rate. The results of empirical analysis showed as follows: 1) quality management has a significant effect on customer satisfaction and differentiation strategies but not significant on management performance. 2) differentiation strategies have a significant effect on customer satisfaction and management performance. 3) customer satisfaction has a significant effect on management performance.

• 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.

• 한국조리학회지
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• 제15권4호
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• pp.9-17
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• 2009

광주 지역 하절기 동안 일식 레스토랑 10곳의 위생 평가를 위해 미생물 검사를 실시하였다. 일식 레스토랑의 설비 및 조리기구 표면에서 swab sampling 방법으로 스폰지로 200개의 도말 표본을 채취하였다. 총 균수, 대장균군, 대장균, 포도상구균, 살모네라균, 리스테리아균을 측정하였다. 그 결과, 대부분의 도말 표본이 미생물과 대장균군으로 오염된 것으로 입증되었다. 오염 정도는 샘플 채취 장소에 따라 달랐다. 심하게 오염된 곳은 바닥, 트렌치, 생선 취급 코너였고, 이러한 표본의 총 균수는 $10^4$ CFU/100 $cm^2$이 넘었다. 바닥, 트렌치, 나무 도마의 대장균군은 $10^3$ CFU/100 $cm^2$이 넘었다. 게다가 대장균군은 행주, 식기, 그리고 생선 및 채소 코너에서도 검출되었다. 대장균은 몇몇 식당의 바닥과 트렌치에서 검출되었다. 포도상구균은 몇몇 식당의 도마, 행주, 바닥, 트렌치에서 발견되었다. 살모넬라균과 리스테리아균은 모든 표본에서 검출되지 않았다. 이러한 결과는 일식 레스토랑에서 위생관리와 소독이 필요함을 보여준다.

• 한국식품조리과학회지
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• 제21권5호
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.

• 한국식품조리과학회지
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• 제29권5호
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• pp.533-541
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• 2013

The purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers' emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues' performances had generally significant influences upon consumers' emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn't have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers' positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.