• Culinary science and hospitality research
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• 제11권2호
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• pp.48-66
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• 2005

This study focused on the culinary curriculums intorduced at the high school, college and university levels in order to analyze the current status and problems associated with the management of culinary related courses, and an effort was made to introduce measures to facilitate the further development of culinary education programs. This study can be summarized as follows: First, the external and internal factors which have led to the changes in the educational environment of the culinary education programs were analyzed. Second, the current state of the management of culinary education was analyzed by focusing on the vocational characteristics of the human resources presently engaged in the culinary field, the state of the management of the culinary courses offered in vocational high schools, colleges, and universities, as well as the characteristics and problems associated with the culinary curriculums at each school level. Lastly, based on the above-mentioned state of the management and the problems associated with culinary education programs, the researcher introduced four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Culinary science and hospitality research
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• 제12권1호
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• pp.37-50
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• 2006

The objective of this study is validating the effect of Hotel kitchen environment on the cook's job involvement. The literature examination classifies the study domains into the hotel kitchen environment and job involvement for this study. In particular, it has provided the theoretical background for the field study and questionnaires developed for the research were distributed to the employees of five-star hotels in Seoul, Busan and Gyeongju, and questionnaires were collected to use for analysis. The finding of this study involves the factors of human resources and safety and sanitary effect on cook's job involvement. The physical environment factors, nonetheless, are treated important to the cooks but didn't have a positive impact on job involvement.

• Culinary science and hospitality research
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• 제7권1호
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• pp.5-33
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• 2001

At present, the students majoring in tourism approach theoretically and practically target human resource development which is balanced between creativity and specialty. and yet, the initial step of on-the-job training has not been worked and the area of tourism and experience in this field are known as a begining stage. this study is focusing on the on-the job training in the area of tourism major in university. To solve the problems and to get rid of these weakpoint, the cooperative institution controling the tourism educational institution in the University. On top of that, some useful measures should be taken. The improved educational programs, appropriate curriculum, proper supervision for the trainees, correlation with school learningand on-the-job training, and flow of human resources between input levels and output levels. Hereafter finer and better study of this subject will be hopefully continued.

• Culinary science and hospitality research
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• 제23권4호
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• pp.43-55
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• 2017

The purpose of the study is to provide data for an efficient human resources management of hotel corporation by examining if the emotional intelligence with affective involvement and continuous involvement could impact work performance. For the field test and verification, the non-regular hotel staffs from November $1^{st}$ to $30^{th}$, 2016 were selected as the research objects. The research result is summarized as follows. First, the emotional intelligence of non-regular hotel staff impacted positively on affective involvement and continuous involvement. Second, the continuous involvement had a positive influence on work performance. Lastly, the emotional intelligence of non-regular hotel staff appeared to have a positive effect on the work performance. With this research, it may have an opportunity to utilize this study result as an educational material to enhance emotional intelligence of hotel corporation. In conclusion, it may need to introduce an emotional intelligence enhancement program in the hotel corporation. Also, in order to improve work performance, intensive efforts in organizational level would be required by enabling employees to make an affective involvement. Finally, to cope with rapidly changing circumstances, additional empirical study should be conducted that the affective involvement of non-regular hotel staff impacts the work performance.

• Culinary science and hospitality research
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• 제8권2호
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• pp.1-17
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• 2002

This is the study about the efficient operation management of family restaurant employee. This study focus on the establishment and proposal of the efficient management plan of family restaurant industry's worker by the result which was analyzed statistically. In the side of employee's management, It will have to try to become accomplished a policy of public welfare possible to understand and the both direction communication that it will be able to understand with each other to understand. Also the possibility of incentive in order to be, must endeavor as continuation of the holiday duration when is not the money compensation which is simple even from compensation dimension, the holiday system which is various. In the side of employee's development training as providing the chance possibility of ability development there is a possibility where a satisfaction the business enterprise of family restaurant industry's worker will lead and occupation it will feel and the continuous training against the field which the oneself inside the store is keeping it leads and the knowledge. In the conclusion, the study of the human resources and the efficient human resources who is the possibility the manager and worker for being satisfactory should be go on.

• Culinary science and hospitality research
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• 제14권4호
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• Culinary science and hospitality research
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• 제19권5호
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Journal of the East Asian Society of Dietary Life
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• 제18권1호
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• pp.104-110
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• 2008

This research was designed and implemented to evaluate how the composition of yaksuncha can affect the health of individuals suffering from diet-related diseases such as obesity and hyperlipidemia by prescribing Yaksun as a nutritional supplement with daily meals. The yaksunucha was prepared as Koekac, Sansa, Heshouwu and Woolong tea and the tea's effects on serum lipids and oxidative stress were evaluated by clinical procedures. The yaksuncha significantly increased HDL-cholesterol and decrease of LDL-cholesterol concentrations in serum. It also had significant effects on decreasing oxidative stress and homocystein levels. The physical characteristics of the yaksunucha were also examined, showing. Brix, pH and titratable acidity values of 1.4, 5.50 and 0.05% respectively. It is thought that scientific and objective evaluations were completed on the components of the yaksuncha prescription. Thus one can concluded that the components could be applied not only in the form of tea, but also various food. The data derived from this study provides basic information that will aid in the application of oriental medicinal resources to other foods as well as facilitate the study of medicinal herbs within the field of functional food research, which already draws sizable attention worldwide.